• Journal of Nutrition and Health
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• 제30권3호
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.

• Nutrition Research and Practice
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• 제5권2호
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• 대한치과보철학회지
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• 제30권2호
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• pp.286-318
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• 1992

The objective of preventive dentistry is the maintenance of a healthy dentition for the life of a patient. Unfortunately, if an individual has not received the benefit of a comprehensive program of preventive dentistry and has finally reached the edentulous state, as a consequence, he receives a set of complete denture. Dentures are mechanical devices and subject to the principles of mechanics. In some cases, the general health and nutritional status of the patient are felt to be the causative factors. But, the most important thing in residual ridge resorption is felt to be caused by the unequal distribution of functional forces. This study was to analyze mandibular stresses of complete denture occlusion by three dimensional finite element method. The results were as follows ; 1. As deformation and stress distribution of the complete denture of the mandible were concentrated on the upper lingual side of the mandible, alveolar ridge resorption of the mandible occurred from lingual side to labio-buccal side. 2. Analyzing by three dimensional F. E. M., the mandible is a very effective form for tolerating stress and deformation biomechanically. 3. According to the concentration of stress distibution in the upper buccal side of the lower posteriors, buccal shelf area must be a primary stress bearing area in the lower complete denture. 4. Lower complete denture moved horizontally to the balancing side under lateral occlusal force. 5. Bilateral balanced occlusion should be constructed in the complete denture for denture stability, especially in the protrusive movement. 6. Physical property of the denture base material was as important for stress distribution in the denture base as or even more than that in the mandible. 7. Impression technique is very important because of most of stress was concentrated between them due to close contact of the mandible and the denture base.

• 동아시아식생활학회지
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• 제13권5호
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• pp.379-390
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• 2003

The daily food intake and its related factors of the elderly(aged over 60) living in Incheon were compared. Self administered questionnaires were collected from 418 elderly. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: About 70% of elderly took grains and starch foods relatively high. The daily intakes of them was significantly influenced by ages of elderly, self-perceived health status, degree of drinking, meal regularity and nutritional balance of meals. More than 80% of elderly responded to take the food group of meat, fish and eggs poorly. Among various factors, the residence type and snack intake frequency influenced the daily intake of those foods statistically. A half of elderly took the vegetables and fruits everyday more than average. The daily consumption of vegetables and fruits was significantly influenced by sex, ages, exercise, snack intake frequency and preference of spices. Most elderly consumed fewer servings of milk and dairy products. About 60% of them did not take milk and dairy products daily. The daily contribution of those foods was significantly influenced by residence and exercise. 45.5% of elderly took oils and sugars more than average everyday which was influenced significantly by residence, exercise, snack intake frequency and meal regularity. In conclusion, the important influencing factors on the daily food intakes of elderly might be related to ages, residence, family, smoking, drinking, exercise, snack intake frequency and meal regularity. Therefore, a situation-oriented and practically organized nutrition education and ingestion support programs which consider the elderlies' socioeconomic status may help to improve the daily food intake of elderly in Incheon area.

• 대한영양사협회학술지
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• 제6권2호
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• pp.86-96
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• 2000

Food service management without nutrition education in school foodservice is hardly to improve nutritional status of school children. Therefore, this study was attempted to evaluate the effectiveness of nutrition education. The nutrition education was done for 82 5th grade children of 2 elementary school in Inchon. It has been performed for two month from Sep. 6 to Nov. 11, 1999. Also, to evaluate the effects of nutrition education, subjects were taken pretest for food habit, attitude, nutrition knowledge, and dietary intake through the questionnaires. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 1) The average height and weight for subjects are 141cm and 34.4kg. Most of the subjects had 2 siblings. 83.8% of the subjects has never been taken nutrition education. Otherwise, 85.2% of the subjects responded that they need a nutrition education. 2) For the food habit test results, the posttest mean scores increased. Food habit on vegetables showed significant difference between pretest and posttest(p<0.05). 3) The attitude test did not show the significant difference between pretest and posttest. 4) For the nutrition knowledge test result, the pre and posttest means were 47.59 and 57.12 respectively(p<0.001). 5) The correlations of food habit, attitude, and nutrition knowledge was positive relationship between food habit and attitude in the pre and posttest. 6) Intake frequency of foods increased for the most foods except meat, egg, milk, and drink as compaired pretest with posttest. Cereal, fish, and oil intake was significantly increased. 7) The intakes of most nutrients were increased, among which carbohydrate, fiber, calcium, and vitamin C intakes significantly different after education. The education period of this study was too short to improve their eating behavior and food choice and may need a long-term education and development of materials for nutrition education.

• 한국융합학회논문지
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• 제11권2호
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• pp.341-350
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• 2020

본 연구는 간호 대학생의 영양지식, 식이 자기효능감, 식습관을 파악하고 관련 요인들이 식행동에 미치는 영향요인을 조사하는 서술적 연구이다. G시의 소재 대학교에 2학년 재학생 123명을 대상으로 2018년 6월 18일부터 20일까지 편의표집하였다. 수집된 자료는 SPSS 20프로그램을 사용하여 기술통계, t-test, ANOVA, Scheff, Pearson's correlation, Multiple regression으로 분석하였다. 본 연구결과 대상자의 식행동에 영향을 미치는 요인으로는 학교생활 만족도, 과식과 간식 횟수, 식이 자기효능감으로 파악되었다(adjusted R²=0.48, F=11.31, p<.001). 본 연구 결과 간호대학생의 식행동에 대한 영향요인을 바탕으로 식이 자기효능감을 증진시켜 건강한 식습관을 갖출 수 있는 역량을 갖추도록 간호중재 프로그램 개발을 해야 할 것이다.

• 한국지역사회생활과학회지
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• 제27권3호
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• pp.495-508
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• 2016

This study was conducted to recognize the need for diet and nutrition education to correct body-shape and eating habits that lead to eating disorders in college students. The relationship between diet and obesity was confirmed. Approximately 405 (male 46.4%, female 53.6%) students were evaluated by questionnaire in September 2014. The statistical program SAS (ver. 4.3) was used to evaluate the Chi-squared, F and T-value. The correlation between eating disorder risk and eating habits was evaluated by Pearson's correlation. Body type recognition was classified into nine steps up the body fatty (9) to skinny (1) to show their body. Eating disorder risk (KEAT-26) was composed of F1 (attachment factors for weight loss), F2 (attachment factors for binge eating, and food), and F3 (adjustment factor to eating their will. The risk of eating disorders in male 73.4% of low risk, in female 61.3% (p<0.05). According to body mass index, underweight groups recognized in the normal weight (53.7%), normal weight group was in overweight (29.1%) (p<0.001). According to body-type, the overweight group had a higher risk of eating disorders (68.2%). The KEAT-26 showed that the overweight and obese group were high-risk in F1 & F2, while the underweight group was high-risk in F3 (p<0.001). Recognized overweight showed the dangers of eating disorders, proper recognition of body-type and body mass index required. Tendency to seek a balanced diet was associated with eating disorders, no-imposed adequate diet for nutritional education would be made. Proper nutrition education for males is needed depending on the increased incidence of male eating disorders.

• Journal of Preventive Medicine and Public Health
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• 제40권1호
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• pp.45-50
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• 2007

Objectives : The aim of this study was to investigate the relationship between the contributions of macronutrients to the total energy intakes and Body Mass Indices (BMI, $kg/m^2$) of Korean women. Methods : We used dietary records data from 115 healthy Korean women, ages 20 and over, who completed four 3-day dietary records between February 2003 and March 2004. For the calculation of nutrients we used a dietary assessment program developed by the Korean Nutritional Society. Macronutrient intakes were estimated by averaging individual total daily intakes in four 3-day dietary records. Subjects were categorized into three Body Mass Index (BMI) groups : underweight (BMI < 20), normal (20 $\leq$ BMI < 25), and overweight (BMI $\geq$ 25) group. Results : The total energy intakes were not different among the three BMI groups. Similarly, other macronutrient intakes such as protein, fat, carbohydrate, vegetable protein, animal protein, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were not different. From the multivariate nutrient density model, substituting polyunsaturated fatty acid for carbohydrate was positively associated with BMI in women aged 20 to 49 ($\beta=2.31$, p<0.01). In women aged 50 and over, substituting animal protein for carbohydrate was positively associated with BMI ($\beta=0.549$, p=0.04). Conclusions : No single macronutrient was associated with BMI when all subjects were combined. However, when stratified by age, polyunsaturated fatty acid intake in younger women, and animal protein intake in older women, were positively associated with BMI. In the future, we recommend a larger study to confirm these results.

• 대한영양사협회학술지
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• 제4권2호
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• pp.225-234
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• 1998

Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3 $\pm$48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80 $\pm$0.84 out of 5.

• 대한영양사협회학술지
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• 제19권2호
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• pp.173-181
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• 2013

This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium content of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kimchi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly provided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.