• International Journal of Human Ecology
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• 제12권2호
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• pp.39-50
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• 2011

This study surveys the state of 'children's snacks' sold within the Green Food Zone and that of High Calorie Foods with Low Nutrition Value (HCFLNV). The main purposes are the analyses of foods in accordance to KFDA Program for HCFLNV and an analysis of differences in HCFLNV that are dependent on relevant factors such as food types, school types, origins, the scale of manufacturing company, area and price. Based on the analyses, educational and political implications have been sought that will form nutritious dietary habits, contribute to the prevention of obesity, and improve health in child consumers. The methodologies of this study are literature studies and surveys. The results of this study can be summarized as following. First, the number of children's snacks is 517 items of total 645 gathered within 150 Green Food Zones. Candies are the most popular item, next are cookies, chocolates, and breads. Second, in the real state survey there are 186 HCFLNV (36.0%) among children's snacks sold within Green Food Zone. Based on the survey results, the marking of HCFLNV on the package of children's snacks and the extension of the ban of HCFLNV sales to all stores within the Green Food Zone are strongly suggested. This provides preliminary data related to children's snacks and food safety. With enforcement of the Special Act on the Safety Management of Children's Dietary Life, the rate of HCFLNV has decreased and the child snack product environment in stores has improved. However, it is necessary to supervise low-priced snacks and promote an awareness of HCFLNV along with the child consumer education of food safety is needed.

• 한국식품과학회지
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• 제27권3호
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• pp.303-305
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• 1995

베이킹파우더, 등급별 밀가루 및 몇 가지 밀가루 가공식품에 대한 알루미늄 함량을 조사하고자 $HNO_3:HClO_4(v/v,\;2:1)$ 혼산으로 분해하여 원자흡수분광광도법으로 분석하였다. 원료와 가공식품들의 알루미늄 함량은 베이킹파우더는 $1910{\sim}1948mg/100g$, 중력분은 8.5mg/100g, 강력분 박력분은 각각 10.8 mg/100g, 11.0 mg/100g이며 국수는 $29.7{\sim}58.5mg/100g$, 라면은 $63.0{\sim}80.0mg/100g$, 당면은 $33.1{\sim}46.3mg/100g$, 냉면이 $37.8{\sim}49.9mg/100g$, 비스켓과 스낵은 $15.3{\sim}19.2mg/100g$, $22.5{\sim}56.4mg/100g$ 범위였다. 밀가루 식품중의 알루미늄 함량은 동일 식품이더라도 제조회사에 따라서 함량차이를 인정할 수 있었다(p<0.01).

• 동아시아식생활학회지
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• 제27권1호
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• pp.29-40
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• 2017

The purpose of this study was to provide basic information for developing nutrition education programs for preschool children and their families. The subjects were 291 parents whose children went to daycare centers in Uiwang. The questionnaire contained 15 items for children's dietary habits and six items for parents' nutritional attitudes. The results of frequency analysis of children's dietary habits were as follows: 63.9% of children ate meals regularly, however breakfast (46.4%) was usually skipped; 44.0% of children ate a snack more than twice per day; 56.7% did not have late night meals; 49.5% ate out once to twice per week; 89.7% had dinner with family more than three times per week; and 43.6% had picky eating habits. The percentage of children who did not eat vegetables and seaweed was the highest among other food groups. Intake frequencies were low in fatty foods, instant foods, and fast foods. Some correlations were observed between picky eating habits and other dietary habits by cross-tabulation analysis. Intake frequency of non-picky eating children was lower for late night eating and fatty foods but higher for vegetables and seaweed compared to picky eating children. Parents answered that their nutritional knowledge level was normal (72.2%), and nutritional information was collected using the Internet (36.0%). Nutritional value was the most considered point in meal preparation of parents (43.3%), and the most difficult factor in child's diet management was lack of time due to working (36.1%). Parents cited method of creating a menu (27.0%) and table manners (25.3%) as topics of nutrition education by professionals. Therefore, various nutrition education programs need to be developed to improve healthy dietary habits for children and their families.

• Journal of Nutrition and Health
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• 제6권2호
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• pp.25-33
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• 1973

With the object of the study id every possible correlation between daily food intake and growth rate of primary school students, aged eleven years old, the author distributed prepared questionnaires through 200 children of 5th grade in both sexes in K private primary school, Seoul. Specific object of this study were included following three points: such as daily food intake records for six days. daily food intake records for six days. school records of sample children at the end of 4th grade. physical growth index calculated by means of weight and height of sample children at the first part of the 5th grade. CR. t. F. test as well as percentage calculations were included for statistical analysis. The result of this study were as follows: 1. For the living circumstances a) Average numbers of brother and sister in sampled family were two to three. b) Approximately 50%of the children were brought up by mother's milk at their infants and about 35% of children were weaned at the age of 7 to 12 months. c) Thirty to forty percent of the respondents revealed irregulity in their meal time due to early school time in the morning. d) Monthly average expenditure for daily food reached 20 to 29% out of total income. e) The most favorit foods reflect as follows: The most favorit main dish is boiled rice mixed with other careals and side dish beaf. Fruits and juice are more popular snack among whole children. 2. Nutrition survey a) The calcium and thiamine were the most limited factors out of daily nutrients consumption. b) The total calory intake were composed of carbohydrate 63%, protein 16% and fat 21% respectively. c) The total food intake were composed of 20 to 24% of animal source of foods and 76 to 80% of plant source of foods (vegetables, grains, fruits) d) The total protein intake were composed of 46% of animal protein and 54% of others. e) The grain stuffs consumed in the largest quantity at the level of 50% out whole food groups. f) Twenty four percent of total food intake came from snack between meal time. 3. The result of statistical analysis were as follows: a) The correlation between the calory intake and plysical growth index revealed statistical significancy at the level of p<0.001. b) The correlation between the protein intake and physical growth index revealed statistical significancy at the level of p<0.001. c) The correlation between the meal time and physical growth index revealed statistical significancy at the level of 0.02

• 한국식생활문화학회지
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• 제16권3호
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• pp.215-224
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• 2001

The purpose of this study was to survey several aspects of health and food related behavior of college students in Wonju area. Questionnaires were delivered personally to 430 students. The 37.9% of subjects were self-boarded and 27.4% lived in their home in Wonju area. They spend 230,000 won in average per month. Male students spent money more than female students and self-boarding students spent money more than other residental type students. The 90% of subjects thought they were healthy and the 25% of subjects exercised regularly. The subjects self-recognized their body as fat were more concerning about their weight control and had more weight control experience. SeIf-boarding students tended to skip their meals and had unbalanced diet. Students who lived in dormitory tended to skip meal less. Female students showed higher scores at balanced diet, snack intake, and left meal than male students. Self recognized their body as medium showed lower scores at overeating and eating irregularly. The amount of consumption of carbonated beverage was the highest among several instant foods. The frequencies of intake of those instant foods were different by gender, residental types, and eating behaviors.

• Journal of Biosystems Engineering
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• 제40권4호
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• pp.320-326
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• 2015

Purpose: Kimbugak is one of Korea's traditional snack foods made of laver. Mechanization of the manufacturing process is necessary to produce kimbugak in large quantities and standardize the products for industrialization. This study was conducted to develop a machine that can simultaneously accomplish the two processes of pasting and garnishing for manufacturing kimbugak, and test its performance. Methods: A pasting and garnishing machine was designed, and its target work efficiency was set at 720 sheets/h. The performance was tested based on the physical characteristics such as work efficiency, pasting uniformity, and garnishing uniformity. Results: With the developed technology, kimbugak could be produced up to a productive rate of 840 sheets/h on a single machine. The pasting uniformity ranged from 91.5% to 96.8%, and a garnishing uniformity of more than 90% could be obtained. Conclusions: It is expected that this approach to developing a machine with the functions of pasting and garnishing can contribute to the mechanization of the manufacturing process to produce Korean traditional foods including kimbugak in large quantities and standardize the products for industrialization.

• 한국식생활문화학회지
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• 제9권4호
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.

• 대한지역사회영양학회지
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• 제1권3호
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• pp.354-365
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• 1996

The purpose of this study was to search the obese related dietary factors of young adolescent girls for developing nutrition education program. In the cross-sectional study of 371 young adolescent girls, 25$\%$ were moderately obese, 13.2$\%$ obese, and a total of 39.1 were over moderately obese. The characteristics of obese girls were as follows. First, obese girls consumed more energy than is needed for physical activity. Their average daily energy intakes were not significantly higher and the daily energy expenditures were significantly lower than those of normal girls. Second, obese girls showed higher intakes of protein and fat, and ate more animal foods than normal girls. Fourth, obese girls skipped meals more often, especially breakfast. They ate less rice. For both normal and obese girls, their common dietary problems were low intake of calcium and iron, and high intake of snack foods. The result of this study shows that nutrition education programs for obese adolescent girls should be designed for eating habits, food balance and moderation. future research is to develop the effective nutrition education program for the obese adolescent girls.

• 한국식품영양학회지
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• 제7권4호
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• pp.323-331
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• 1994

226 college students in Kimchun and Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants from August 1 to 31 1994. The purpose of this study Is to Investigate eating behavior, nutrition knowledge and utilization state of fast foods of college students In Seoul and Kimchun. All statistical data analysis was conducted using the SAS program package. The results were summarized as follows : Eating behavior score of the subjects were higher in Seoul than Kimchun. Nutrition knowledge of the subjects had not significant difference In Seoul and Kimchun. Also eating behavior and nutrition knowledge had not correlationship in Seoul and Kimchun. Utilization state of fast food restaurant was most frequently in noodles, also more frequently in Seoul. The reasons the customers visiting the fast food restaurant by the highest percentage were the following in the order : "the atmosphere in which fast food is eaten Is enjoyable for the companionship", "convenient to dining", "the surroundings and dining equipment are pleasant and hygienic" and "to be able to stay as long as I want". The fast foods purchsed by the customers were mostly for a full meal rather than snack. Majority of college students selected their fast food by preference and price.their fast food by preference and price.

• 한국식생활문화학회지
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• 제23권2호
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• pp.214-221
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• 2008

This study analyzed the survey results of 302 college students from a coed university in Korea. The following three research components were examined: relationships among different eating styles, violation behaviors after unwanted eating, and consumption behaviors for three different food types. The analysis results showed that restrained eating was positively related to emotional eating, but negatively related to external eating. And emotional and external eating displayed a positive relationship. Body shape dissatisfaction was a significant variable in explaining restrained eating behavior. After unwanted eating, the restrained eaters expressed more regrets and stronger determination to diet than the less restrained eaters. The emotional eaters and external eaters responded that they could not stop eating and performed binge eating behaviors when they failed their diet. With regard to food attitudes and eating styles, snacks were favorably related to emotional eating. Fast food attitudes were negatively associated with restrained eating. Preference was the only significant variable in explaining snack consumption frequency; however sex, preference, and restrained eating were significant for fast foods. Finally, vegetarian foods were explained by preference and sex.