• Title/Summary/Keyword: Healthy eating

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Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information (혼밥이 건강한 메뉴 선택에 미치는 영향: 소비 목적 지향과 메뉴 영양 정보 표시의 역할)

  • Her, EunSol;Behnke, Carl;Almanza, Barbara
    • Korean Journal of Community Nutrition
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    • v.26 no.3
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    • pp.155-166
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    • 2021
  • Objectives: Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners' menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition. Methods: A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers' level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses. Results: Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium. Conclusions: The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners' healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers' menu-decisions.

The Effects of an After-School Cooking Program on the Eating Habits and Sociality of Children (방과후학교 요리교실이 아동의 식습관과 사회성에 미치는 영향)

  • Jiheon, Keum
    • Human Ecology Research
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    • v.52 no.3
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    • pp.267-274
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    • 2014
  • The purpose of this study was to investigate the effects of an after-school cooking program on the eating habits and sociality of children. Thirty five children from the 3rd to the 6th grade of G Elementary School participated in this program comprising 12 periods of cooking activities, from May to August 2013. The content of the after-school cooking program included japchae, topokki, jajangmyeon, oi sobagi, cake, snack wrap, vegetable fried rice, sticky noodle, sushi, pizza, rice muffin, and sandwiches. Before and after learning, the participants' eating habits and sociality were investigated. The study analyzed the mean, standard deviation, and Wilcoxon Matched-Pairs Signed-Ranks Test results for a comparison between the pre- and post-test results. On the basis of the research findings and discussions, the study reached the following conclusions. First, the after-school cooking program was analyzed as being helpful and useful in categorizing the eating habits of children as sanitary dietary life, well-mannered dietary life, and healthy dietary life. Further, more girls than boys fostered effective eating habits. Second, the after-school cooking program was analyzed as being helpful and useful in determining sociality and more girls than boys fostered effective sociality. Third, cooking is an appropriate topic for the after-school program of Korean elementary schools, and the cooking program has expanded in G Elementary School after the abovementioned experiment.

Effects of Daily Stress on Dietary Pattern among Elementary School Children in Seongnam City (성남지역 초등학생들의 일상생활 스트레스 정도가 식품섭취패턴에 미치는 영향)

  • Kim, Sunra;Kye, Seunghee
    • Korean Journal of Community Nutrition
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    • v.22 no.6
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    • pp.475-484
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    • 2017
  • Objectives: The study was conducted to investigate the relationship between several stress measures in everyday life, emotional eating behavior, and dietary pattern (snacks, fatty foods, sweet beverages, fruits and vegetables) in school-aged children. Methods: One hundred and ninety-four students of an elementary school located in Seongnam City participated in the study. The students responded to the survey questionnaire by self-report, which consisted of items regarding general characteristics, height, weight, dietary habits, frequency of consuming healthy (fruits and vegetables) and unhealthy foods (snacks, fatty foods, and sweet beverages), emotional eating behavior, and daily stress. Correlational analysis was performed to examine the relationship between stress, emotional eating behavior, and dietary pattern, and Poisson and logistic regression analyses were conducted to investigate the effects of stress on dietary pattern. Results: Positive correlations were found between all stress factors and emotional eating behavior and between the friend and personal factor (one of the stress factors) and the consumption of sweet beverages. The frequency of consuming sweet beverages was 2.6 times higher in the high stress group than in the low stress group (95% CI). Conclusions: Children's daily stress was associated with emotional eating behavior and undesirable dietary pattern such as consumption of sweet beverages.

Awareness of Body Shape, Weight Control, and Eating Disorders in Female Adolescents Living in Seoul (서울에 거주하는 청소년기 여학생들의 체형인식도, 체중조절 및 식이장애 실태)

  • Kim, Yeon-Kyum;Yoon, Ki-Sun
    • Journal of the Korean Dietetic Association
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    • v.15 no.3
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    • pp.232-252
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    • 2009
  • This study investigated dieting behavior, awareness of body shapes, and eating disorders in female adolescents according to age and BMI. The Eating Attitude Test for Korean Adolescents (EAT-26KA) and sociocultural standards were used to measure eating disorders and sociocultural attitudes related to appearance, respectively. In addition, the BDI (Beck Depression Inventory) scale was used to measure the correlation between disordered eating and depression. The data were collected from 390 female adolescents living in Seoul and were analyzed using SPSS15.0. The results indicated that subjects wanted to be thinner despite having a normal body weight (BMI 19.35${\pm}$2.73). They also thought of themselves as fat and with desires to be slimmer, and viewed "diet and exercise" as the best way to lose weight. About 67.4% of the respondents had tried a diet and had experienced dizziness, anorexia, and general exhaustion while dieting. Also, 5.1% of the subjects were classified as eating disorder and suffered from stress to be thin. In addition, 85.0% of the subjects with eating disorder had tried a diet due to "appearance". They thought that "being underweight" was an ideal body image and considered themselves fat, although their BMIs were in the normal range (19.94${\pm}$2.02). In terms of symptoms during dieting, many of the subjects dealing with an eating disorder felt dizzy, had low energy, and were depressed. In conclusion, we must educate young females about healthy eating and positive body image to prevent the development of adolescent eating disorders.

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The Therapeutic Implications of Alexithymia in Patients with Eating Disorders (식이장애 환자에서 나타나는 감정표현불능증의 치료적 함의)

  • Kim, Seung-Jun
    • Korean Journal of Psychosomatic Medicine
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    • v.24 no.1
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    • pp.54-60
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    • 2016
  • Alexithymia is characterized by difficulties identifying and describing feelings, impoverished fantasy life, and concrete and poorly introspective thinking. Alexithymic patients have been reported to show a stable deficit with regard to processing and regulating emotions. Eating disorders are characterized by a persistent disturbance of eating or eating-related behavior that significantly impairs physical health or psychosocial functioning. Like alexithymic patients, patients with eating disorders show the impaired capacity to process and regulate emotions. There is a robust body of literature showing patients with eating disorders are more alexithymic than healthy controls. Specifically, patients with eating disorders experience difficulties identifying and describing emotions. Childhood maltreatment can increase the risk for depression and alexithymia, which can in turn lead to disordered eating symptoms. Also, higher levels of alexithymia are correlated with a less favorable clinical outcome in patients with eating disorder. Therefore, treatments to help processing and regulating emotions of eating disorder patients with pronounced alexithymic traits may seem to lead to a higher possibility of recovery.

Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study (대구지역 초등학생의 식습관, 단맛 미각 판정 및 당류 급원 식품 섭취 간 상관성 연구)

  • Min-Jung, Kim;Eun-Kyung, Shin;Yeon-Kyung Lee
    • Korean Journal of Community Nutrition
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    • v.28 no.2
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    • pp.104-113
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    • 2023
  • Objectives: The purpose of this study was to analyze high-sugar food consumption habits frequency among elementary school students, and their correlations with eating habits and sweet taste assessment. Methods: The participants of the study were 164 elementary school students in Daegu, in the fifth or sixth grade, along with their parents. A questionnaire investigated eating habits, high-sugar food consumption habits and frequency, and sweet taste assessment. Results: The average eating habits score for elementary school students was determined to be 71.7 out of 100. Students with higher eating habits scores had lower high-sugar food consumption habits and frequency compared to those with lower eating habits scores. Sweet taste assessment revealed that students who preferred less sweetness chose a 5% sugar concentration, those with a preference for normal sweetness chose a 10% sugar concentration, and those who preferred sweeter tastes chose a 20% sugar concentration. Sweet taste assessment showed that students who tended to prefer less sweetness had the highest eating habits scores and the lowest scores for high-sugar food consumption habits and frequency. In addition, eating habits scores were found to be negatively correlated with high-sugar food consumption habits, high-sugar food consumption frequency, and sweet taste assessment. The sweet taste assessment was positively correlated with high-sugar food consumption habits and frequency. Conclusions: Our results indicate that students with good eating habits had more desirable overall sugar intake habits, and when the preference for sweetness was high, the frequency of high-sugar food consumption was also high. Our study highlights the importance of educating elementary school students and their parents about the harmful effects of excessive sugar consumption, as well as the benefits of adopting healthy eating habits and creating supportive environments.

The Effects of Life Stress and Eating Habits among Nursing Students on Eating Behavior (간호대학생의 생활 스트레스, 식습관이 식행동에 미치는 영향요인)

  • Jang, Hyun-Jung
    • Journal of the Korean Applied Science and Technology
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    • v.39 no.2
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    • pp.314-323
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    • 2022
  • This study is a descriptive survey research conducted on second and third year nursing students located in G city from October 10 to 13, 2018, in order to assess the effects of life stress and eating habits among nursing students on eating behavior. The results of the study showed that there were differences in the subjects' eating behavior in terms of the amount of pocket money spent on food (F=5.83, p=.003), dietary pattern (t=4.14, p<.001), and unbalanced diet (F=9.27, p<.001). Eating behavior had a significant correlation with life stress (r=-.16, p=.001) and eating habits (r=.50, p<.001). Factors that affected eating behavior included eating habits (𝛽=.42, p<.001), food expenses taken out of pocket money (𝛽=-.14, p=.007), unbalanced diet(𝛽=-.14, p=.007), and life stress (𝛽=-.13, p=.010), and the explanatory power of these factors was 30.6% (F=26.63, p<.001). Based on the results of this study, it is necessary to find a way to promote the practice of having a healthy diet.

Study on the Eating Out Behavior of Middle School Students (중학생의 외식 실태에 대한 연구 - 2016년 청소년 식품소비행태조사 -)

  • Na, Ye-Seul;Jeon, Eun-Raye;Jung, Lan-Hee
    • Journal of the Korean Society of Food Culture
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    • v.34 no.3
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    • pp.284-295
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    • 2019
  • This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

Association between Picky Eating Behavior, Growth, and Dietary Practices in Preschool Children (유아의 까다로운 식습관과 성장상태 및 식생활과의 관련성)

  • Kim, Jisun;Kang, Sukyoung;Kye, Seunghee
    • Korean Journal of Community Nutrition
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    • v.26 no.1
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    • pp.1-11
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    • 2021
  • Objectives: This study was conducted to assess the eating behavior, growth, and dietary practices of children aged 3~5 years living in the Seoul and Gyeonggi Provinces. Methods: Self-administered questionnaires were completed by 237 mothers of preschool children between April and June 2018. Z-scores for weight-for-age, height-for-age, and BMI-for-age were calculated to determine the children's growth status. Dietary practices were evaluated using the nutrition quotient for Korean preschoolers (NQ-P). Results: In our study, 29.5% of children were in the eating-small-amounts group, 46.8% of children were in the neophobic behavior group, and 61.2% of children were in the refusal-of-specific food group. Specific foods found to have a high frequency of rejection are listed in descending order as follows: shellfish, soy, mushroom, shrimp, vegetables, milk, eggs, yogurt, seaweed, meat, fruits, and fish. The eating-small-amounts group had lower Z-scores for weight-for-age, height-for-age, and BMI-for-age than the non-picky eaters' group. Compared to the non-picky eaters' group, the eating-small-amounts group of picky eaters had lower scores on the moderation and environment items of the NQ-P, the neophobic behavior group had lower scores on the balance and environment items of the NQ-P, and the refusal-of-specific food group had lower scores on the balance, moderation, and environment items of the NQ-P. Conclusions: Children classified with picky eating behavior had lower growth and development, lower diet diversity, less balanced food intake, and had greater difficulty in abstaining from eating unhealthy foods than non-picky eaters. Therefore, a lot of patience and intensive efforts are needed to encourage children to encounter, experience, and accept unfamiliar food. It is more effective to provide eating behavior guidance by gently encouraging children, than by being strict and forceful. Besides, since the eating behavior of children is influenced maximally by the dietary lifestyle at their homes, it is important to ensure that a healthy dietary lifestyle is maintained at home.

Analysis on the Health Condition, Meal Type and Snack Preference of University Students in Chungnam Province (충남지역 대학생의 건강상태, 식사유형 및 간식의 선호도 분석)

  • Lee, Yang-Soon;Oh, So-Yeon;Kim, Gye-Woong
    • Korean Journal of Human Ecology
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    • v.19 no.2
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    • pp.409-416
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    • 2010
  • This study was carried out to investigate the eating habits and preference of snacks for students in Chungnam province. Questionnaires were collected from 333 students, which were divided into male and female, food nutrition majors and non-majors, and weight groups according to BMI. The results obtained were as follows; 1. 62.8% of students responded that they were healthy. A significant difference on the health question was found between male and female students (p<.05). Male students responded more positively to the question related to health than the females, saying they felt healthy (71.1%). There was no significance between the different majors, but a significant difference was found in weight groups compared to normal groups (p<.05). 2. 72.1% of respondents enjoyed omnivorous meals. The significant differences were not found in gender groups and major groups. However, there was a significant difference between the weights of the students (p<.01). 3. Most of the students liked sweet foods (42.3%). The significant difference was found in gender groups for food tastes. The male students preferred spicy foods (37.0%), but the females preferred sweet foods (49.5%). Taste for the major and weight groups was not significantly different. 4. 50.5% of respondents answered that they frequently ate snacks. The significance was found in gender groups (p<.01). The females had a higher intake of snacks than the males. The significant difference for taste was not shown in the major group, but was found in the weight groups (p<.05). 5. Students preferred snacks and candy (16.8%). The males liked dairy products (19.3%), while the females preferred snacks and candy (23.7%). Students majoring in food nutrition have a tendency to prefer snacks (32.1%). Appropriate calorie intake and desirable eating habits should be recommended for healthy control and maintenance of students through eating nutritionally balanced foods.