• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.295-306
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• 2001

The purpose of the study was to develop an internet nutritional counseling program using an expert system to assist obese people to lose weight through behavior modification. The internet counseling program for weight loss was developed by the accumulation of knowledge dealing with eating habits and exercising behaviors in expert system tool, Knowledge Engineering Agent (KEA) by a dietitian without any help of computer expert. To accumulate knowledge into KEA, survey was performed in 150 obese people, dietitians reviewed and consulted each survey case, and the consulted contents were learned and accumulated into KEA. Survey questionnaire was the same as that of the internet consulting program, and it included general characteristics, dietary habits, lifestyle, and exercise patterns related to obesity. Also, the dietitian selected proper factors inferred from the survey questionnaire of each case, and added the conclusions for them. Conclusions were made for helping clients to correct bad eating behaviors and accumulate good behaviors to lose weight. Counseling was divided into two parts; a two-week part and a daily part. Two-week counseling was performed based on 4 step questionnaires, and daily counseling was done for daily food consumption and physical activity. When clients answered survey questionnaires in a counseling internet program, the recommendations on how to eat, to exercise and to deal with stress in a real time for each case, was given. In conclusion, a counseling internet program for weight reduction can be used to give advices how to deal with obesity in a man-to-man way in a real time using KEA where nutritional knowledge based on behavior modification for weight loss was accumulated.

• Journal of the Korean Home Economics Association
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• v.40 no.3
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• pp.155-164
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• 2002

This study was conducted to investigate the differences in environmental and psychological factors in children with obesity and to offer useful information for obesity treatment and prevention. 123 children of 5-6th grade in elementary school and their mothers were included in this study and divided into either the obese group and normal group(obese group: 61, normal group: 62) according to the Weight-Length Index(WLI). Results showed that between the two groups there no significant differences in family income, mother's occupation status, educational level, and anthropometric measurement. Nutritional knowledge in the obese group was significantly higher than that of the normal group(p<0.05). The mothers of children with obesity had a higher level of nutritional knowledge than the mothers of normal children(p<0.05). There were no significant differences in food behavior between the obese and normal groups. There were no significant differences in maternal child-rearing practices and in maternal attitude on flood behavior of children. Considering psychological factors ; 72.1% of the children with obesity appraised their body image as obese(p<0.05), and 54.1% of the mothers in obese group perceived their child's body shape as obese(p<0.05). The level of self-esteem were not significantly different when compared between the obese and normal groups. From these results, it was suggested that effective measures for obesity treatment and prevention should include nutritional monitoring, and such efforts need to be maintained in order to help the obese children and their mothers.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.794-801
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• 2010

The effects of a nutritional education program featuring cooking activities on 20 preschool children 6 years of age at a kindergarten in the Daegu suburb area. After applying the nutritional education program for 6 weeks, scores of dietary habits, dietary attitude and problematic dietary behaviors increased significantly from 3.68 to 3.83, 3.52 to 3.9 and 3.59 to 3.89, respectively (p<0.001). Problematic dietary habits, such as not eating a variety of foods, overeating, and having an unbalanced diet, were positively affected while problematic dietary behaviors, such as eating too much sweet food and liking instant foods, also underwent favorable changes. Among dietary attitudes, washing bands and brushing teeth before and after meals were the least changed items (0.15 out of 1). To improve dietary habits and behavior of preschool children, nutrition education programs cooking activities must be applied systematically.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.269-279
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• 1995

The purpose of this study was to examine the relationships of nutritional and social factors among 100 children aged $5{\sim}6$ years. Forty five children (45%) were selected from families with low socioeconomic status, while 55 children (55%) were from those with high socioeconomic status. Cognitive performance of the children was measured by the Draw a man test and the degrees of hyperactivity were assessed by both children's mothers and their teachers using two different Check List (Behavior check list and Conner's rating scale). There were few associations between cognitive performance and nutritional variables. However, levels of hyperactivity were related positively to diversity of food intake and weight percentage for age, and negatively to animal and processed food preferences. These results indicate a possible role of nutrition on psychological development.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.246-257
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• 2023

In this study, the Extended Theory of Planned Behavior (ETPB) was applied to analyze consumers' intention to purchase meal kits. The perception of ESG management practiced by companies was used as a moderating variable to investigate its influence and moderating effects between each variable. An online survey was conducted over 4 days in January 2023 on consumers aged 20 years or older who had purchased meal kits within 6 months. Hypotheses were tested using IBM SPSS Statistics 22.0 and AMOS 24.0 programs with an effective sample size of 324 copies (100%). Attitude, subjective norm, perceived behavioral control, perceived sustainable package, and price sensitivity of the theory of planned behavior toward meal kit products had a significant positive effect on purchase intention, and all research hypotheses were accepted. The moderating effect of consumers' perceptions of ESG management practiced by companies had a positive and significant effect on attitude and perceived behavioral control.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.145-156
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• 2009

The purpose of this study was to explore socio-economic factors as determinants of food behavior and self-evaluation on meeting dietary guidelines. The data were derived from the KNHANES collected in 2007. A multidimensional framework of the determinants of food behavior was used, including age, gender, region, occupation, education, income and nutritional knowledge. The determinants of food behavior and self-evaluation were estimated by ordered logistic regression models. Food behavior was measured by dietary diversity scores including six food groups, which were cereals, vegetables, meats, fruits, milk, and oils. Self-evaluation on meeting dietary guidelines was based on responses from questionnaires for implementing Korean dietary guidelines. In general, the respondents who fulfilled all criteria were few. There were some differences between dietary diversity scores and self-evaluation on meeting dietary guidelines. Age, gender, and educational level showed effect on food behavior and self-evaluation. For dietary diversity scores, the individuals who were younger male, graduated from college were more likely to consume more various foods. The individuals who were older female, graduated from high school were more likely to meet dietary guidelines. Occupation was associated only with self-evaluation. Age and gender were associated with food behavior as well as self-evaluation. Income and marital status were associated only with dietary diversity scores. Reading food label and occupation were associated only with self-evaluation. The food behavior of married individuals was less in line with the dietary diversity scores than singles. In conclusion the differences between objective measure and subjective measure on individuals' diet showed more efforts like segmented nutritional education would be needed to increase the quality of dietary life.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.197-210
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• 1997

Low energy intakes, poor nutritional quality, and low food diversity are among the factors affecting the nutritional status of elderly in Korea. Therefore, a nutrition counseling and education program was conducted to promote dietary change and to improve nutritional status of elderly. The 7 step program consisted of a individual nutrition counseling and weekly or biweekly group nutrition education programs. Pre- and post-test measurings of dietary behaviors, attitudes, nutrition knowledge, and 24-hour dietary recall data were collected. Positive changes in the attitude related to diet were noted, whereas nutritional knowledge scores were not improved. Significant increases were noted in the frequency of vegetable consumption in female and diversity of food consumption in male. The densities of vitamin C(male & female), $B_1$, $B_2$, and niacin, calculated using the INQ(Index of Nutritional Quality), were significantly improved by nutrition counseling and education programs. These results suggest the appropriateness of nutrition intervention programs for the improvement of elderly nutrition.

• Journal of Nutrition and Health
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• v.34 no.7
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• pp.770-777
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• 2001

This study investigated nutritional status and eating behaviors among 59 nephritic patients with mild kidney malfunction in Korea. Nutritional status was measured by blood analysis and 1-3 day dietary recall and records, and eating behaviors were assessed by a questionnaire. Mean Body Mass Index(BMI) was within the normal range, while 21% and 14% of the patients were underweight and overweight, respectively. They received nutrition information mainly from doctors, nurses and mass media, but rarely from nutrition professionals. A quarter of patients skipped breakfast at least 3 times per 12% of the patients, respectively. Energy intake of 83% of the patients was less than the recommended level. Protein intakes of 56% of them were either under or over the recommended levels. Patients had low vitamin B$_2$ and calcium(<75% of the RDA) and excessive phosphorus(138% RDA) and vitamin C(170% RDA). Major food sources to absolute nutrient intakes were similar to those for the average Koreas, except for milk. Milk intake was low in our patients. Dietary quantity and quality were associated positively with BMI, albumin, and HDL-cholesterol and negatively with triglycerides and BUN. Results of this study indicate low nutritional status of the patients and, in turn a need for conducting nutritional education or counselling at regular at regular basis for the nephritic patients with mild kidney malfunction.