• 한국생활과학회지
• /
• 제22권5호
• /
• pp.507-518
• /
• 2013

This study aims to investigate the usage of school tuck-shops by students and the desire for healthy tuck-shop according to the frequency of snack. From April 4 to April 13, 2012, a survey was conducted on 348 2nd grade high school students from six high schools in Daejeon Metropolitan City. The snack frequency in school tuck-shops was divided into 3 groups: 2 times a week or less(lower snack group), 3~4 times a week(middle snack group), 5 times a week and above(upper snack group). Out of total subjects, lower snack group was 41.4%, middle snack group 21.8% and upper snack group 36.8%. The upper snack group showed more in male students and more in the students with monthly pocket money more than 50,000 won and more expense per snack. The main reason for taking snacks was hunger at approximate 70% of total subjects, however, no difference was found in reasons by frequency of snack. About 90% of total subjects wanted healthy tuck-shop in school, but upper snack group showed less percentage and less care for healthy snacks. This result suggests that under the circumstance that most of high school students take snacks for relieving themselves from hunger at schools, it is desired to run healthy school tuck-shops in Daejeon Metropolitan, dealing with healthy snacks of balanced nutrition at resonable prices and to implement nutrition education programs especially for high frequent snack takers.

• 대한지역사회영양학회지
• /
• 제15권2호
• /
• pp.169-179
• /
• 2010

Good snack consumption behaviors are important among elementary students because snack provides additional energy and nutrients and because good dietary behaviors should be formed during early stages of life. This study investigated, among elementary school students, 1) snack consumption behaviors, 2) snack-related nutrition knowledge level, and 3) relationships between snack behaviors and snack-related nutrition knowledge. A convenience sample (N = 372), drawn from 5th and 6th graders of an elementary schools in Siheung-si, Gyeonggi-do, completed a pre-tested questionnaire. More than 85% of the participants snacked more than once per week. Most (77%) had their snacks at home. Fruit and fruit juice were the most frequently consumed and the most liked snack items. Taste was the most important in choosing a snack item closely followed by health/nutrition. Snack-related knowledge level was relatively high and the participants obtained their nutrition knowledge through mass media (30.4%) and family/friends (29.0%). Snack-related nutrition knowledge level and snack consumption behaviors showed positive relationships in various areas such as choosing more nutritious snack items and checking nutrition labels. Although this study was limited by its cross-sectional study design, these positive relationships suggest that better nutrition knowledge could result in better behaviors. Results of this study indicated that factual nutritional knowledge has been well transmitted to students. Therefore, future nutrition education on snacking could focus more on providing problem-solving and operational knowledge.

• 한국식품영양과학회지
• /
• 제30권1호
• /
• pp.64-69
• /
• 2001

In order to use onion pomace produced from concentration processing of onion juice, dried onion pamace and dried onion were mixed with corn grits at levels of 10, 20, and 30% and extruded in a twin-screw extruder. The physical properties of the extruded onion snack were investigated. The expansion ratio of the extruded onion pomace snack and onion snack and onion snack decreased with onion content. The water absorption index decreased with the onion content. The lightness and the redness of the onion snack decreased and increased as the incorporation level of onion increased, respectively. Native corn grits showed crystalline peaks at 15.2$^{\circ}$, 17.3$^{\circ}$, 17.9$^{\circ}$ and 23.3$^{\circ}$. However, the onion snack did not show the crystalline peaks as native corn grits and showed small peaks at 12.9$^{\circ}$ and 19.8$^{\circ}$. The onion snack showed lower gelatinization temperature and enthalpy than raw corn grits regardless of the onion contents. The rupture strength of the onion pomace snack and onion snack increased with the onion concentration.

• 한국식생활문화학회지
• /
• 제18권2호
• /
• pp.151-159
• /
• 2003

This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high$(1.51\;times\;per\;a\;day,\;459.8{\mu}l)$, 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.

• 대한지역사회영양학회지
• /
• 제18권5호
• /
• pp.429-441
• /
• 2013

This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported 'once a day' (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were 'hunger' (79.2%), their home environment (50.9%) and 'after school hours' (89.7%). The favorite snack was 'ice cream' and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). 'Milk and dairy products' scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power ($R^2$) was 20.5%. With regard to snack purchase behaviors, the scores of 'checking the expiration date' and 'comparing the price with similar products' were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected ($R^2$= 0.108).

• 대한지역사회영양학회지
• /
• 제13권2호
• /
• pp.199-206
• /
• 2008

The purpose of this study was to investigate snacking behavior in adolescents. We selected one middle school and one high school in 11 school districts in Seoul. The subjects were 1,813 students (904 boys and 909 girls) in 21 schools (11 middle schools and 10 high schools). Subjects reported their snacking behavior: snack frequency, snack type, snack time, with whom to eat snack, place to purchase snack. The subjects were classified into four groups by gender and schooling. The mean snack frequency was 2.8. Girls ate snacks more frequently than boys (p < 0.001). More than half of subjects ate 1 to 3 snacks a day. Only 9.3% of them did not eat any snack. Tangerine was highly ranked in snack type. Each subject groups had different snack time (p < 0.01) and type of snack (p < 0.001). Most snack was consumed alone (46.6%), however they mainly ate fruits and other foods with family. 46.9% of snacks were purchased outside. A typical snack time was 'before dinner' for most snacks except fruits. Unhealthy foods like soft drinks, cookies, chips, candies, chocolates, ice creams had relatively high proportion in snack consumption with friends. In conclusion, adolescents had different snacking behaviors by their age and gender. These results indicate necessities of multi-dimensional efforts at home, school, media and government level considering adolescents' age and gender for their healthy snacking behavior.

• 한국식품저장유통학회지
• /
• 제11권4호
• /
• pp.516-521
• /
• 2004

본 연구는 각종 약리 및 기능성을 함유한 마의 소비증대와 부가가치 증대를 위하여 새로운 마의 가공식품인 마 스낵을 개발하고자 당절임 최적조건에서 당절임한 마스낵의 제조방법에 따라 성분변화를 조사하였다. 수분함량은 열풍, 진공 건조한 것에 비해 동결건조한 것이 높았고, 탄수화물 함량은 반대되는 경향이었다. 수용성 단백질 함량은 동결건조한 것에서 6.43 mg/100 g으로서 열풍 및 진공 건조한 것에 비해 낮았으나, 총당과 환원당의 함량은 건조방법에 따라 뚜렷한 차이가 없었다. 주요 유기산은 malic, acetic, citric acid이었고, acetic acid와 citric acid의 함량은 동결 건조한 것에 비해 열풍, 진공 건조한 것에 많았고, malic acid는 열풍 및 진공 건조한 것에 비해 월등히 높았다. 구성아미노산 중대부분의 아미노산과 총 유리아미노산의 함량은 진공 건조한 것에 가장 많았고, 다음으로 열풍, 동결 건조한 순이었으며, 유리아미노산의 함량은 큰 차이가 없었다. 총 비타민 C의 함량은 건조방법에 따라 차이가 없었으나, 환원형 비타민 C는 열풍, 진공 건조한 것에 비해 동결 건조한 것에서 많았고, 산화형 비타민 C는 동결건조한 것에서 가장 낮았다. 무기질의 함량은 칼륨, 나트륨, 마그네슘의 함량이 높았다.

• 한국수산과학회지
• /
• 제49권6호
• /
• pp.750-757
• /
• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• Journal of Animal Science and Technology
• /
• 제62권1호
• /
• pp.84-93
• /
• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• 대한지역사회영양학회지
• /
• 제22권4호
• /
• pp.336-346
• /
• 2017

Objectives: The study was performed to investigate the relationship between snack intake and oral health behavior in middle school students in Gyeonggi-do area. Methods: The survey questionnaire was recorded by middle school students from July 6 to August 24, 2011. The questionnaire included items on general characteristics, snack intake status, and oral health behavior. Among collected survey questionnaire, a total of 620 questionnaires (320 males and 300 females) were analyzed using SPSS 15.0 program. Results: Frequencies of snack and beverage intakes were significantly higher in males than in females (p < 0.001). Oral health behavior was significantly higher in students with lower snack intake compared to those with higher or average snack intake (p < 0.05). Oral health behavior for tooth brushing and toothbrush care were significantly higher in females than in males (p < 0.05). Conclusions: Oral health behavior score that reflected better oral health of the subjects were higher as the snack intake was lower. Oral health behavior score was higher in females than in males. We conclude that the contents for oral health and nutrition education focused on snack intake need to be developed to induce changes in oral health behavior in middle school students.