• 대한지역사회영양학회지
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• 제8권1호
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• pp.91-101
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• 2003

The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate management for long-term blood glucose control and difficult-to-manage cases appeared to be diet therapy, physical activity, medical treatment and folk remedies, in that order. The most important educational avenues for diet therapy were books, magazines and TV, Most respondents were educated in diet therapy within a year after diagnosis and had practiced diet therapy for over four years. The most common diet therapy Practices were food selection and Quantity control. Of the specific problems in practicing diet therapy, time and labor, taste, and meal planning appeared to be equally difficult factors. The prevailing diet therapy skills were controlling food amounts at breakfast and supper, and selecting food for lunch and refreshments. Respondents practicing both skills were about 20% of the participants; this shows the need to improve the current situation. The nutrients most frequently considered in diet therapy practice were simple sugars (sugar and sweet goods) , total fats and cholesterol. Since the perception of the role of dietary fiber among respondents was very low, nutrition education about the importance of dietary fiber and food sources of dietary fiber was needed. Diabetics seemed to be concerned about diabetic menus. Three difficult problems in planning diabetic menus were daily menu planning, patient's preferences, and the calculation of calories. As a means of nutrition counseling, they preferred interviews. The higher the educational status and the lower the age, the higher the preference was for internet or PC counseling. Therefore, it is necessary to develop nutrition educational programs so that diabetics can obtain practical knowledge of diet therapy. Furthermore, it is also necessary to develop additional means of informing diabetics about menu planning, while still considering Korean dietary behavior.

• 대한지역사회영양학회지
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• 제24권3호
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• 한국식생활문화학회지
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• 제16권2호
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• 한국식품영양과학회지
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• 제37권8호
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• pp.1058-1068
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• 2008

초등학교 학교급식 조리사를 대상으로 초등학생들에게 적합한 품목별 식재료의 크기에 대한 설문조사를 실시한 결과, 응답자의 대부분이 일반 성인식으로 제공되는 크기보다 3/4(0.75배) 또는 2/4 정도 작게 제공하는 것이 적당하다고 응답하였다. 식재료 규격을 설정하고 실제로 현장에 적용하는 실험은 사진자료를 이용한 조사, 실제섭취량 조사 등 2가지 방법으로 초등학교에 6개교에서 학령별로 실시하였으며 전체적으로 크기에 따라 학생들의 실제 섭취량과 선호도가 달라지는 것으로 나타났다. 이들 결과에 따라 식단별 식재료 규격을 3종류로 구분하고 크기가 표시된 흰색 아크릴판(가로${\times}$세로, $290{\times}210\;mm$)을 이용하여 식단별 연령별로 적합한 식재료크기를 설정하였으며 실제크기와 대조하여 사진자료로 작성하였다. 이들 자료를 다시 식단별로 분류하여 식재료 품목별 커팅 크기와 코드를 설정하였으며 설정된 식재료는 품목별로 나물 12종, 야채 15종, 김치 9종, 젓갈 2종, 튀김 8종, 육류 5종, 어류 19종, 건어물 5종로 최종결과는 책자로 제작이 가능하도록 편집전문가를 통한 수정작업으로 완성시켰다.

• 한국식품영양과학회지
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• 제43권2호
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• pp.300-308
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• 2014

본 연구에서는 경기 일부지역에 거주하는 중학생 705명을 대상으로 야식 섭취형태, 야식 선택 시 고려사항, 야식 메뉴별 기호도 및 섭취빈도, 야식 섭취에 따른 식습관을 비교분석함으로써 청소년의 야식 섭취상태와 그에 따른 문제점을 제시하고자 하였다. 주 1회 이상 야식을 한다는 대상자를 '야식군'으로 분류하였고, 전체대상자 중 야식군은 422명(59.9%)이었다. 야식을 먹는 주된 이유는 배가 고파서(79.1%)로 나타났으며, 야식을 먹게 되는 경로는 가족이 구입해서가 39.3%로 가장 높았고, 야식을 먹는 장소는 집이 96.2%로 높은 비율을 보였다. 야식을 먹는 시간은 밤 10~11시가 40.3%로 가장 높았으며, 야식 대상자의 32.9%가 야식 후 1시간 이내에 잠자리에 들고, 야식을 먹고 난 후 다음날 아침의 변화에 대하여 69.2%가 변화가 없다고 답하였다. 야식 메뉴를 선택할 때 맛, 위생, 양 등의 순서로 중요하게 고려하는 것으로 나타났다. 기호도가 높은 야식 메뉴는 빙과류, 과일류, 치킨, 과일주스, 라면, 피자, 자장면 순이었으며, 섭취빈도가 높은 것은 과일류, 빙과류, 라면, 치킨, 요구르트, 과일주스 순이었다. 야식군은 비야식군보다 편식(P<0.01), 과식(P<0.01), 짜게 먹기(P<0.01), 불규칙한 식사시간(P<0.001)의 점수가 높아 식습관이 좋지 않은 것으로 나타났다. 이상의 결과를 종합할 때, 조사대상 중학생의 약 60%가 주 1회 이상 야식을 섭취하고 있었으며, 늦은 저녁 시간에 배고픔으로 인하여 가족과 함께 야식을 섭취하는 경우가 많고, 야식 메뉴에 있어서도 탄수화물 및 지방이 주를 이루며 영양밀도가 낮은 메뉴들에서 기호도 및 섭취빈도가 높았다. 또한 야식군이 비야식군에 비해 식습관도 바람직하지 않은 것으로 나타났다. 본 연구는 비교적 많은 청소년을 대상으로 이들의 올바른 야식 지도에 활용할 수 있는 유의미한 결과를 도출하였지만, 야식에 대한 정의가 다소 불분명하고 여름 한 철에 조사되어 야식 메뉴가 한정적으로 제시된 제한점을 가지고 있다. 따라서 앞으로 보다 다양한 야식시간과 양 그리고 계절에 따른 야식 섭취상태를 비교 분석하는 연구가 이루어져야 할 것이다.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• 한국식품조리과학회지
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• 제24권6호
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• pp.763-770
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• 2008

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호 하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다.

• 한국학교ㆍ지역보건교육학회지
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• 제12권1호
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• pp.59-70
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• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• 한국식생활문화학회지
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• 제22권2호
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• pp.176-184
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• 2007

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.

• 한국식품조리과학회지
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• 제29권4호
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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.