• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.685-694
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• 1998

This cross-sectional study was conducted to describe the changes of plasma cardiovascular disease(CVD) risk factors in Korea. Overnight fasting plasma levels of total cholesterol, high density lipoprotein(HDL)-cholesterol, triacylglycerol and glucose were analyzed. Blood pressure and anthropometric data were also measured. Health practice factors such as smoking status, alcohol consumption and frequency fo exercise were evaluated by a self-administered questionnaire. Questions regarding dietary habits and food preferences were also asked. Seventy eight percent of the subjects had more than one CVD risk factor. Plasma total cholesterol, triacylglycerol, and fasting blood glucose were significantly increased according to the subjects body mass index$(kg/m^2$, BMI), whereas HDL-cholesterol, low density lipoprotein(LDL)-cholesterol and blood pressure showed no significant differences with BMI. Current smokers had significantly high plasma total cholesterol, LDL-cholesterol and triacylglycerol levels. Alcohol consumption significantly increased plasma total cholesterol and fasting blood sugar, but regular exercise had no effects on the plasma CVD risk factors. Overeating and frequency of fast food consumption were positively correlated with the CVD risk score, whereas intake of grains, meats and vegetables were negatively correlated with that score. A stepwise multiple regression analysis was performed to examine the effects of specific dietary factors on plasma lipid levels. For plasma total cholesterol level, the frequency of fast food intake explained 8% of the variance, followed by habitual overeating, frequency of grain intake and high cholesterol food intake(Model $R^2$=22.4%). For plasma triacylglycerol level, preference of oily foods accounted for 7.5% of the variance, followed by eating breakfast, preference of fruit and frequency of grain intake(Model $R^2$=22.0%). The findings suggest that intervention programs to reduce the risk of CVD should focus on health practice through reducing BMI, smoking cessation and moderate or no alcohol drinking. Moreover, desirable dietary habits such as eating breakfast, not overeating and reduced intake of fast food may improve CVD risk.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.93-116
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• 2002

Through a questionnaire survey of 607 respondents over 20 years old currently residing in Seoul, general conditions, items and amount of daily diet, preference of dining-out and instant food, and concern for health were surveyed and the results are as follows. A large portion of respondents, at 36.2% of all respondents, were 20 years old, 57.7% of them graduated from high school or over, and most of them(61.9%) were over middle-class level of living standard. More than half (50.9%) of whom paid less than 10% for dining-out took breakfast as a rule, and 38.3% of whom regularly took meals and 37.3% of them took their regular daily routines. But among whom spent more than 31% for dining-out 46.2% of them took snacks between meals every day. Also, among whom spent more then 31% for dining-out, about 25.6% of them usually dined out every day. On concerns for health, among whom spent less than 10% of dining-out expense, 53.9% of them took exercise almost every day and 32.8% for 30 minutes, and 34.6% of them were generally healthy and 67.5% of them had normal blood pressure. But among whom spent more than 31% for dining-out expenses, 10.3% of them were not healthy, 15.4% had higher blood pressure and 20.5% had lower blood pressure, thus those portion were relatively higher compared with the former group. From those research results, therefore, group who spent lower dining-out expenses were older people with lower educational and living level but regularly took breakfast and exercise. Thus, their daily schedules were routine and took regular meals with healthy condition. The group with lower dining-out expense took right food pattern and kept healthy condition, and, therefore, it implied that dining-out gave significant influence to food pattern of grown-ups. Therefore, nutrition education for grown-ups might be necessary again and our foods as a diet should be re-evaluated and re-highlighted. To formulate the practical nutrition education in early childhood, practical, systematic, and continuous nutrition education might be required and effective and multidimensional education programs should be developed. In addition, various menus of breakfast with diverse materials, wide range of nutrition, and being convenient and time-saving must be studied in the near future.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.32-44
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• 2002

The objective of this study was to evaluate college students’dietary and health behaviors in relation to their Myers-Briggs Type Indicator (MBTI) personality preferences. Dietary and health behaviors were surveyed for 444 college students who performed the MBTI personality test. Only 6.1% of the subjects regularly had three meals a day, while 27.1% ate breakfast every day. Fifty-six point nine percent of the students took less than 15 minutes to eat a meal and had the habit of eating fast. The number of food groups they ate was, on average, 2.74 and was eaten mainly at dinner. This showed that college students did not eat a large variety of foods. Eighty-two percent of the subjects drank alcoholic beverages, 21.4% smoked, and 69.3% exercised. In addition, 73.9% of them were not satisfied with their body image, but they were not eager to try weight control. There were not many significant differences between Extraversion (E)-Introversion (I), Sensing (S)-iNtuition (N), and Thinking (T)-Feeling (F) in their dietary and heath behaviors, although some gender differences existed. Significantly better dietary and health behaviors were shown in subjects preferring Judging (J) rather than Perceiving (P). There behaviors included eating breakfast, regularly eating three meals a day, smoking less, exercising more and having a lower tendency to night-eating. The personality preference of J-P could be useful index for nutritional education and counseling or behavior modification programs for obese people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• Journal of the Korean Dietetic Association
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• v.23 no.3
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• pp.285-299
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• 2017

This study was conducted to compare the perception and fast food usage patterns of adults classified by age in Busan. The survey was conducted from April 15 to June 15, 2017 by questionnaires and the data were analyzed using SPSS 24.0 Overall, 74.1%, 58.1%, 40.7%, 20.3%, 29.7% and 17.9% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s, respectively, consumed fast foods more than once a week. Additionally, 66.0%, 52.5%, 25.7%, 16.0%, 22.9% and 11.7% of individuals in their 20s, 30s, 40s, 50s, 60s, and 70s, respectively, preferred fast foods. There was a significant difference in the basis for choosing menu among the groups, with 'preference' and 'price' being most important to those in their 20s and 30s, on the other hand 'preference' and 'companion' being most important to members of other age groups. As their age increased, individuals spent less money on fast food. Overall, 81.5%, 59.9%, 50.0%, 40.1%, 46.3%, and 28.4% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s thought that fast food was a suitable substitute for a meal. Age affected the substitutability of fast food for a meal (P<0.001). Additionally, the ratio of individuals in their 20s and 30s that skipped breakfast was higher than in other age groups. In addition, age showed a significant positive correlation with obesity and dietary attitude, whereas it showed a negative correlation with nutrition knowledge, use frequency, perception degree and preference. Nutrition knowledge and dietary attitude showed no relationship with preference. These results imply that a nutrition education program should be developed and conducted to induce subjects to manage their dietary habit and develop healthier dietary patterns.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.534-544
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• 2007

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.17-25
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• 2000

The purpose of this study was to observe the effect of nutrition education program that promote vegetable eating behavior of elementary school children. Three hundred education thirty two children were surveyed to understand food preference of them. The preferences for vegetables showed the lowest scores and fruits were the favorites of children, who aged ten to eleven, volunteered the program for six weeks. 31.3% of them were not in the state of underweight, overweight or obese. The nutrition education program include teaching guidances and materials in order to children to familiar with vegetables especially. To evaluate the effect of the nutrition education program, change of food preferences, nutrition knowledge and eating behavior of children were investigated before and after nutrition education. When the children finish the program, their preference scores for vegetables showed significantly higher than before the program(p<0.05, p<0.001), except tomato and laver that have high scores from the beginning(>1.5). Nutrition knowledge scores have significantly improved from 57.1 to 66.4(p<0.05). Eating habit for special food has improved(p<0.001) and breakfast skipping has reduced significantly(p<0.05). These results indicate that the nutrition education program can promote children to do balanced eating behaviors.

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.15-30
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• 1988

The purpose of this study is to collect basic data which will be effective in performing nutrional education. This study was conducted at Taegu area and adjacentrural area from June to July in 1986. The completely answered questionnaires were analyzed for food habits, purchase of food, the sources of nutrition information and general characteristics of housewives of 20's to 50's. The results obtained are summarized as follows ; 1) The major food of breakfast was boiled rice (93.9%). With decreasing level of education and in rural area, the percent of boiled rice was higher. 2) The frequency of eating out with family is higher in urban area, younger age, and nuclear family. 3) The preference for eating between meals appeared in order of bread and cakes, cookies, and the others. 4) The preference for desserts appeared in order of fruits, coffee, the other, coarse tea, adlay tea, and gingseng tea. 5) The purchasing place for vegetables and fruits was market (53.5%) on the whole, but in rural area, the percent of self production was higher (63.6%). 6) With increasing age and decreasing level of education, the percent of accuracy of nutrition knowledge was lower. 7) Sources in the knowledge of nutrition appeared in order of Radio and T.V., relatives, cookbooks, newspapers and magazines, lectures in cooking school. In order to promote nutritional status of family, nutritional education for housewives must be accomplished in the first place.