• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.213-222
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• 2015

This study was performed to investigate the dietary habits and satisfaction of school foodservice by high school type (academic high school students (AHSS) : n=200, vocational high school students (VHSS) : n=200). Frequency of skipping breakfast was significantly higher for VHSS compared with AHSS (p<0.001), and reasons for skipping breakfast were significantly high for 'lack of time' and 'habitually' in VHSS (p<0.01). Duration of mealtime was significantly higher for AHSS compared with VHSS (p<0.001). Frequency of snacking was high in both AHSS and VHSS, and after dinner was the most common snack time for AHSS (p<0.001). Most commonly cited methods for improving dietary habits were 'frequently skipping meals' in AHSS and 'irregular meals' in VHSS. Reasons for leaving leftover foods were 'no taste' in AHSS and 'side dish I don't like' in VHSS (p<0.05). Satisfaction of school foodservice was significantly higher for AHSS compared with VHSS (p<0.05). Most commonly cited methods for improving school foodservice were 'varied menu' in AHSS and 'food taste' in VHSS (p<0.05). Commonly cited dietary motivations were 'preference' in AHSS and 'resolving starvation' in VHSS (p<0.001). As preference is an important factor, new menu development and continuous nutritional education should be necessary for menu diversity in order to raise satisfaction by using foods with high preference and superior nutrition.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.93-106
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• 2008

This study is to enforce to ready basic data of effective school dental health education for dental caries prevention， relation knowledge of class, feeding practice and snack intake preference actual conditions, food and caries executed investigation by own recording way using questionnaire consisted of dental health education awareness to some business world man high school locating in Kyonggi Province. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence The obtain result were as follows 1. Results about habit of breakfast was the most by 36.1% a student who have breakfast every day, and a student who hardly eat dominated 32.9%. Second-year student hardly had breakfast (p<.01). 2. A student who answer that snack kind that often eat was cookies and snack kind was the most by 37.2%, and a student who answer that symbol drink was a carbonated drink was the most by 50.9%. 3. Relation knowledge degree appeared grand mean among 18 points perfect score by 12.36 with food and caries. Third-year student knowledge degree was the highest, and second-year student was the lowest knowledge degree by class (p<.01). 4. Existence and nonexistence of experience of dental health education appeared a student who experience that take dental health education does not exist by 57.1%. There was experience that take dental health education as class is low by class, and as class is high, experience did not exists (p<.05). 5. Time that take dental health education for the first time was the most by 56.7% a student who respond 'Babyhood', grade in school is low by class 'Babyhood', and is high by class responded 'Middle school'(p<.05). 6. Awareness of dental health education necessity 'may educate dental health and does not' a student 56.3%, half was looked attitude which students who exceed are insincere about dental health education necessity. 7. When educate dental health, contents was the most by 44.6% 'brushing and mouth article directions' to be educated importantly, and was expose by caries 31.2%, gum disease 10.1%, scaling 9.0%, prosthetic dentistry and implant 5.1% period of ten days, third-year student 50.8% said that 'brushing and mouth article directions' is important (p<.05). Dental health education is practiced during life, and is a teaching that should be remembered. Need to develop epoch-making and interesting education program that is correct in subject to do as quickly as possible, and should be achieved major road of dental hygienist. Dental hygienist will have to settle as quickly as possible as expert of prevention that is natural business and education and help in dental health education development under effort between country and dental association effective.

• Journal of Korean Public Health Nursing
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• v.14 no.2
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.293-300
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• 2018

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05).

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.351-358
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• 2009

The aim of this study was to compare the dietary patterns and behaviors of female university students according to their type of residence. The subjects consisted of 369 female students from the Gyeongju area. This cross-sectional survey was conducted using a self-administered questionnaire. The SPSS 14.0 statistical package was used for the data analysis. The results are as follows: the height and weight means were 162.7${\pm}$4.6 cm and 53.9${\pm}$6.7 kg respectively. For BMI, 44.2% of the subjects were with in the normal (18.5-23) and 49.1% were underweight and 6.2% were overweight. In terms of alcohol consumption, 78.9% of the subjects consumed alcoholic beverages, and there was no significant difference by the type of residence However, for drink proportion and the preferred type of alcoholic drink there were significant differences by the type of residence (p<0.001). Third, for smoking status and the intention of quitting smoking there were significant differences by the type of residence (p<0.000, p<0.05 respectively). Also, for exercise regularity and preference as well as food preference and taste, there were again significant differences by the type of residence (p<0.001). Finally, in terms of breakfast intake and kinds of foods eaten at breakfast significant differences were found by the type of residence (p<0.01).

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.366-374
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• 1999

The purpose of this study was to investigate the change in food habits of girl students 1985 and 1998. A similar study had been conducted in 1985 and this study was carried in May, 1998 using the questionnaires. The subjects were 746 female students in middle school, high school and university students living in Jeonbuk region. The average score of food habit was $4.11{\pm}1.63$ out of a possible 10. This averge is lower than the 4.91 score in 1985, especially the score of university students lowered from 4.80 points to $3.52{\pm}1.58$ points. The correlation coefficient between the score of food habit and standard of living, utilizing increase as compared with the 54.9% in 1985. The most preferred side-dish changed from fried food to Kimchi. The preference of snacks was not changed. Eating bread increased at breakfast but eating noodles increased at lunch. University students' lunch basket preparation ratio decreased from 32.6% to 3.3%, so they had more noodles at refectory than lunch basket. The reason for skipping breakfast did not changes, but skipping lunch changed from annoyance due to lunch basket preparation to lack of time and no appetite. Skipping supper was changed from missing time to weight control. Having supper at home decreased from 96.6% to 75.9%. Substitution food on no preparation of lunch basket was changed from bread to noodles. The preference for biscuits and snack did not changes but fewer students preftered bread and fried food. In order to improve the nutritional status of the girl students, they must establish good food habits, especially by eating 3 regular meals per day and balancing their diet they should also be notified that severe weight control is very harmful for health.