• Korean Journal of Health Education and Promotion
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• v.23 no.3
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• pp.37-51
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• 2006

Objectives: The objective of this study is to investigate the relation between the obesity prevalence of elementary school students and some factors such as socio-demographic factors, parent's obesity, diet habit and physical activity. Methods: The students of the fourth(443), fifth(405) and sixth grade(417) at six elementary schools in the school district of Daejeon metropolitan city were sample-surveyed and classified into a normal group, a non-intensive obesity group, and a highly intensive obesity group. Results: 1. The obesity rate of the elementary school students in the school district of Daejeon metropolitan city was total 14.2%. 2. The obesity rate of students with parents who had high BMI was notably higher than the other groups. 3. Diet factors such as eating fast, always eating one more, liking fatty food and the frequency of snacks were more critical than physical activity factors in relation to school children's obesity. Conclusions: From the above evidences, it is apparent that the obesity of elementary school students have strong relations with eating habits. It is needed that obesity prevention program such as effective meal guidance in addition to intense physical activities is included in the curriculums of health education for elementary school students.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.150-159
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• 2007

Since the 1980's, despite the conclusion of a number of studies in Western countries focusing upon weight maintenance there has been no similar research in Korea which takes into account the contrasts of culture and eating habits between east and west. In order to identify eating, snacking and exercise behaviors, 24 female university students who have maintained weight for at least a year were enrolled fur an 11 day study. Participants were required to sign into the program and complete the questionnaire, answering questions by concerning what they ate and did everyday. After excluding unanswered questions, data over 11 days were exported into the Microsoft Excel spreadsheet, then both ANOVA and Kendall's tau correlation were applied with SPSS. 75% of weight maintainers had normal BMI (18-23.5) in relation to Korean standard, and appeared to eat a main meal smaller than moderate in portion size. Only two days showed that amount of breakfast eaten negatively correlated with lunch (p < 0.05), while no correlations between amounts of lunch and dinner eaten over all study period. Compared with breakfast or lunch, dinner was usually larger in portion size, but some variables such as TV viewing, restaurant meals, number of people at dinner table seemed not correlated with amount of dinner eaten. In addition, the weight-maintainers reported they rarely consumed snacks or sweetened beverages. Unlike their western counterparts, ffw participants reported that they took part in regular exercise during the day, which may lead us to the conclusion that these young female weight maintainers seem to maintain their weight with eating behaviours such as 'eat small portion', 'avoid snacking' and 'avoid soft drinks' rather than doing regular exercise. The study did not include a control group, and was foreshortened due to technical difficulties so it may be necessary to repeat the study while considering these two points.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.345-361
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• 2015

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.14-29
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• 2020

Dietary nitrate supplementation from green leafy vegetables and beetroot is involved in the 'nitrate-nitrite-nitric oxide (NO) pathway' and is reported to have important vascular impacts. This study evaluated the blood parameters and blood flow change subsequent to a raw juice diet program. The 28 subjects who voluntarily participated in the raw juice diet program at Sahmyook University were instructed to drink the juice composed of fruits and vegetables instead of partaking the usual meal, at a scheduled time daily. The study was approved by the research ethics council of the Sahmyook University (SYUIRB 2014-043). Evaluation of the participants after the required duration revealed decreased levels of soft lean mass (P<0.05), skeletal muscle mass (P<0.001), body fat mass (P<0.001), body mass index (P<0.001) and circulating levels of total cholesterol (P<0.001), triglycerides (P<0.05), HDL-cholesterol (P<0.01), LDL-cholesterol (P<0.01), and blood urea nitrogen (P<0.001). Conversely, circulating levels of creatinine (P<0.001), hemoglobin (P<0.001), and hematocrit (P<0.01) were increased after the intervention. The blood flow levels were also increased after the program (P<0.001). Our results indicate that a short-term raw juice diet contributes to the improvement of vascular blood flow and blood lipid parameters, and decreases the lean muscle mass related to dehydration.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.795-804
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• 2005

The purpose of this study was to develop of nutritional education activities and effect evaluation in related curriculums for all Dongbu Elementary School children in Jinhae by the teacher in charge. This educational purpose was to build a desirable dietary behavior for optimal growth and health in elementary school children. The educational program contents were developed according to 1) selection of content related curriculums 2) analysis of contents related on dietary habits by grade 3) preparation teaching plans to build desirable dietary habits 4) development of teaching manual by turns. Twelve hours of nutrition education at all school classes were done from March 2 to December 10 2004 in Dongbu Elementary School in Jinhae, Gyeongnam. The education effects were evaluated through the questionnaire surveys before and after the education and their comparative analysis. The results of this study were summarized as follows : Forty percent of the underweight group, $22.8\%$ of the normal group, $42.2\%$ of the obese group had the wrong perceptions on their body figures, but after nutrition education $80.5\%$ of the underweight group, $94.3\%$ of the normal group, $97.9\%$ of the obese group gleaned the correct perceptions on their body figures (p < 0.001). As the effects of the education, the subjects who exercise more than 3 times in a week increased in all groups (p < 0.01-0.001), notably in the obese group. Meal regularity (p < 0.001) , skipping meals (p < 0.001), eating rate and snack selection patterns (p < 0.01-p < 0.001) also improved by nutrition education. We could also observe the effects of the nutrition education through the affirmative statements which appeared in their dietary records. These results showed a possibility of nutrition education activities in related curriculums to improve in dietary habits of school children. Next year, we will start with the system of nutrition teachers in elementary school, but nutrition teacher cannot undertake the task of teaching and food service management alone. Because of that, we intend to develop this program as an alternative proposal for the nutrition education in elementary schools. (Korean J Community Nutrition 10(6) $795\∼804$, 2005)

• The Korean Journal of Community Living Science
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• v.19 no.3
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• pp.335-351
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• 2008

Adequate nutrients intake and regular eating habit are so important for the students to develop physical and mental health, and they contribute significantly for the development of intellectual capacity. The intake of simple sugar contained in the processed foods is known to have been related not only with such physical problems as obesity and diabetes but also with hyperactivity during growing period. This study analysed the effects of carbohydrate processed snacks on the middle school students' emotional intelligence and intended to demonstrate the correlation and the influence of the foods. The subjects of this study were 476 the 1st grade middle school students sampled from two public middle schools of Gyeonggi Province, Korea. Questionnaire contained 47 questions including the kinds of sugar containing processed foods, the frequency of intake, the frequency of normal diet, and the emotional test. All data obtained in this study were processed by SAS 8.2 program. 77.9% of the students had snacks more than once a day and the favored foods were in the order of bread, cookies, fruit, milk and dairy products, flour foods, ramen and ice cream. Less of the sugar contained processed snacks consumed high emotional intelligence showed(p<0.001). And low intake of carbohydrate processed snacks linked with having more regular meals and the higher levels of emotional intelligence. There was no gender difference in consuming simple sugar containing processed foods, however, out of these foods, carbonated drinks, ramen and pizza affected significantly the emotional intelligence of the male students. It was found that sugar contained processed snacks affect the eating habits like meal skipping and the emotional intelligence. It is determined that the effects of carbohydrate processed snacks on emotional intelligence can not be denied.

• Journal of the Korean Society of School Health
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• v.10 no.2
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• pp.259-269
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• 1997

In order to find associated factors with alcohol drinking among female students, a survey was conducted of 1,073 female students of a women's university in Seoul from the 22nd of May to the 18th of June, 1995. The major results were as follows: 1. Among 1,073 respondents, 13.8% of them were regular drinkers, 71.8% of them were social drinkers. the alcohol drinking rate of female students had significantly different depending on their field of study. The time of their first drind varied: 2. 14.8% in junior nigh school, 30.2% in high school, 4.7% after high school, and 49.4% in college. 3. The major motivation to start drinking was 'social meeting' (45.4%), 'curiosity' (12.6%), and 'releasing stress' (5.5%). 4. The favorite alcohol of drinkers was beer (62.2%), Soju (25.6%), whisky (1.4%), Makkori (0.2%). 5. The frequency of alcohol drinking was 36.5% once a week, 32.8% 2~3 times per month. 15.7% more than twice a week and 8.4% once a month. 6. Among the respondents, 73.4% of them wanted a health education program about drinking. 7. The drinking of the father, mother, brother, sister, boy friend, girl friend had a statistically significant relation with the drinking of the respondents. 8. Meal regularity, balanced diet, smoking, and knowledge of alcohol drinking had a statistically significant relation with the drinking of the respondents. 9. A multiple logistic regression analysis showed that related factors for alcohol drinking were the following: health status, balanced diet, father's drinking, sister's drinking, boy friend's drinking, and smoking.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.235-246
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• 2011

From the onset of puberty or during its progress, eating and health behaviors are important in establishing optimum growth and healthy fitness in middle school students. This study investigated the dietary and health behavior of first grade middle school students(male 260, female 255) selected from 3 middle schools in Suwon. Results were analyzed using the statistical program(SAS ver. 8.1). Usual dietary habits were scored by the Likert scale of 5 points and obtained the mean and standard deviation. Obtaining significant gender difference, chi-square and student t-test were also done. Daily breakfast intake was 70% of all students but some of them ate alone(27.3%). The amount of food intake was slightly less(34.8%) but sufficient food for dinner(53.2%). The purpose of each meal was solving hunger(57.4%). However, they want to change their current eating habits because of an unbalanced diet. Usual dietary habits were similar in gender, but 'apply nutrition knowledge' and 'consider food combination' were better in female students (p<0.01), 'regular meals' were higher in males(p<0.01). With respect to health behavior, the subjects went for daily walks for less than an hour(39.9%) and got 7-8 hours of sleep per day(33.8%). The amount of sleep was sufficient(22.6%) in males but in insufficient (33.8%) in female students(p<0.01). Weight control efforts for reducing(female 27.5% male 20.8%) and for increasing(male 10.6%) differed according to gender(p<0.01). As the result of the above analyses, the direction of nutrition education would be oriented to the nutrition knowledge and food combination applying to the diets of male students and regular meals for females. And also sleep dissatisfaction needs to be altered with taking care weight control trials.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.652-660
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• 2016

This study was performed to investigate the nutrition knowledge, dietary attitudes, and dietary behaviors among high school students by gender. The subjects were 275 students (127 male, 148 female) in Incheon metropolitan area. Self-administered questionnaires consisted of general characteristics and anthropometric data, nutrition knowledge, dietary attitudes, and dietary behaviors. The average score of nutrition knowledge was significantly higher in female subjects (9.4) compared to male subjects (8.2) (p<0.01). Male subjects had a higher score for dietary attitudes than female subjects (p<0.001). Frequency of meals was significantly higher in male subjects compared to female subjects (p<0.05). Duration of meal time in male subjects was significantly higher ('5-10 minutes') compared to female subjects (p<0.001). Unbalanced diet was significantly higher in female subjects (66.3%) compared to male subjects (48.9%) (p<0.01). Male subjects showed significantly higher consumption frequency of 'dairy' (p<0.001) and 'beans' (p<0.001) compared to female subjects. For snack consumption, male subjects showed higher consumption frequency of 'nuts' (p<0.001), 'soda' (p<0.05), 'fast foods' (p<0.001), and 'ramyeon' (p<0.01), but lower consumption frequency of 'biscuits and bakery' (p<0.01) compared to female subjects. Therefore, it is necessary to develop a systemic nutrition education program for high school students by gender.