• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.

• Korean Journal of Applied Biomechanics
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• v.17 no.2
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• pp.103-112
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• 2007

The purpose of this study was to investigate the kinematic characteristics during rising from a chair. Six stroke patients and three healthy subjects participated in the study. Three dimensional kinematic analysis was used to get the duration, center of mass, and lower extremity angle. The stroke patients performed longer duration(0.28sec) than the healthy subjects in rising from a chair. The stroke subjects stayed longer time than the healthy subjects did in phase 2(From the initiation of knee extension to the reversal of trunk flexion to trunk extension)(t=-1.01, p=.04). The healthy subjects showed longer time than the stroke subjects in phase 3(from the reversal of trunk motion to extension to full standing position). The healthy subjects displayed larger value of center of mass in anterioposterior direction than stroke subjects(t=5.79, p=0.05). The center of mass in the mediolateral direction did not change during the completion of movement. However, the center of mass in the anterioposterior direction began to increase throughout the completion of movement. The center of mass in the vertical direction increased extensively in phase 3. The significant difference was not found in the maximum dorsiflexion in ankle, the initiation angle of knee, and the minimum angle of hip between stroke and healthy subjects. Even though statistical results did not show any significant angle difference in the lower extremity, the patterns of the change in the knee and hip angle during rising from a chair were different. The stroke subjects showed smaller angle of knee extension than the healthy subjects in phase 3. The stroke subjects flexed their trunk more than the healthy subjects in phase 2.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.358-368
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• 2011

The aims of this article are to examine the basic law, contents and concept of counselling work for healthy family and provide the jobs and competency of healthy family supporter for counselling work. The research objects are 48 healthy family supporters for counselling work inclusive of full-time and part-time position. They are analyzed through the survey using questionnaire made by ministry of women and family and headquarter of healthy family support centers. The process of research consists of two parts. One is to suggest their jobs and requirements, the other is to offer their core competency and area for improvement. First, the jobs of healthy family supporters for counselling work are planning, performance and valuation consist of 29 items. A publicity activity of them is the work strengthened strategically. The requirements for the performance of their duties are having a master's degree, career for 3years, and a certificate of qualification of family counselor, healthy family supporters and social worker. Second, their competencies are understanding of the characteristic and life cycle of family, family law, education of family life, ability of documentation, data analysis, sensitivity of the change of family, society and environment, ability of solving the problem, attitude of the dignity of man, positiveness and so on.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.223-234
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• 2011

The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.

• Nutrition Research and Practice
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• v.3 no.1
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• pp.56-63
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• 2009

African Americans in the United States suffer from many health disparities such as obesity, diabetes or hypertension. Lifestyle factors including diet and physical activity play an important role in prevention of these health conditions. The purpose of this research project was to assess beliefs, barriers and self-efficacy of eating a healthy diet and self efficacy of shopping for foods such as whole grains or foods designated as low fat or low sodium. Additionally, the objective was to assess beliefs about healthfulness, appropriate consumption, and protective aspect of specific foods including fruits, vegetables, and whole grains. The assessment was done using a survey instrument developed for this study. Data collection took place at two church locations. Data were obtained from 57 African Americans, mean age 50 years old (SD 12.70) completed the survey. The majority of respondents (58.1%) were females and most (75%) had at least some college education. Generally, benefits of eating healthy foods received considerably higher scores compared to barriers of eating healthy. A belief that healthy foods would help to take care of one's body received the highest mean score while a belief that healthy foods are too expensive had the highest score from all barriers. The results showed high self-efficacy of eating and purchasing healthy foods, high awareness of knowledge regarding foods associated with disease prevention but low awareness of recommendations for fruits and vegetables. The high scores for benefits, self-efficacy and knowledge regarding eating healthy foods did not translate into the perception of intake of such foods. Most participants believed that they do not eat enough of healthy foods. Interventions design to help African Americans make dietary changes should be culturally relevant and should involved working on a community level utilizing messages that are familiar and relevant to African Americans.

• Physical Therapy Korea
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• v.8 no.1
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• pp.1-8
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• 2001

The purpose of this study was to compare the differences of weight-bearing distribution between subjects with low back pain and healthy subjects. Fifty-one subjects (22 men, 29 women; mean age = 42.9 years) with low back pain and 31 healthy subjects (11 men, 20 women; mean age = 35.4 years) were evaluated. The weight-bearing distribution was measured by two commercial scales during comfortable standing. The difference of weight-bearing distribution between right and left side was calculated for each subject. The differences of weight-bearing distribution in subjects with low back pain and healthy subjects were 6.0 kg and 4.5 kg, respectively. However, there were no significant differences in the weight-bearing distribution between subjects with low back pain and healthy subjects.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• The Journal of Korean Physical Therapy
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• v.5 no.1
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• pp.9-15
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• 1993

The purpose of this study was to describe the difference of weight distribution between healthy persons and low back pain patients during normal standing posture and to help the evaluation of weight bearing. 30 healthy persons and 30 low back pain patients being treated as hospitals in Taegu area participated in this study. The results were 2.63kg id the difference of weight distribution of healthy group and 3.04kg in low back pain group. This study was not significantly different between healthy and low back pain group.

• The Journal of Korean Physical Therapy
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• v.24 no.3
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• pp.181-185
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• 2012

Purpose: We investigated balance change in patients with low back pain (LBP) by comparing postural sway velocity between young LBP patients and healthy subjects. Methods: The cross-sectional study enrolled 37 young patients with over 3-month duration of LBP and 38 healthy subjects between the ages of 20 and 30 years old. All subjects were targeted by measuring their balance during quiet standing with open eye and closed eye conditions. The postural sway velocity between the LBP patients and healthy subjects was compared. As well, postural sway velocity was determined in the LBP patients with both eyes open and closed. Results: Significant differences were evident in the anteroposterior and mediolateral mean velocity of center-of-pressure between LBP patients and healthy subjects, and in LBP patients in the eye open and eye closed conditions. Conclusion: The balance of young LBP patients was worse than healthy subjects during quiet standing, and was especially lessened in the absence of vision.