• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.1
• /
• pp.175-186
• /
• 2010

This study was conducted to investigate the body weight control, attitudes, lifestyles and dietary habits according to the obesity index of elementary school students. This study utilized questionnaires and body composition measurements collected with a bio- electrical impedance analyzer(Inbody 4.0). Specifically, differences between the underweight group, normal group, and overweight group were tested by a $x^2$-test or ANOVA and Duncan's multiple range test. The subjects consisted of 571 elementary school students residing in Chonbuk Province. The average age, height, weight, and BMI of the male subjects was 11.5 years, 150.0 cm, 45.2 kg and $20.0\;kg/m^2$, respectively. The average age, height, weight, and BMI of the female subjects was 11.5 years, 152.2 cm, 46.1 kg and $19.8\;kg/m^2$, respectively. Twenty percent of the subjects were in the underweight group, 52.2% were in the normal weight group, and 27.8% were in the overweight group according to the Korean Pediatrics Society standards. A total of 50.2% of the subjects were dissatisfied with their body weight, while 36.8% of underweight, 42.3% of normal weight, and 81.1% of overweight subjects were dissatisfied with their weight. Fifty two percent of the subjects had attempted to reduce their body weight, including 50% of the normal weight group. The main reason for wanting to reduce body weight was to maintain health. The percentage of subjects who had received body weight control education was 41.3%, but 77.6% of the subjects thought it was necessary. Poor time management, lack of physical activity, portion size of meals, unbalanced diet, frequent consumption of convenience foods, and frequent snacking all affected the obesity index. Overall, the results of this study indicate that it is necessary to develop weight control programs for all elementary school students who are underweight, normal weight, and overweight.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.502-514
• /
• 2006

This Study was carried out to find out regional differences about dietary life and factors associated with meal of school children and adolescents between urban and rural area. Forty students from each of the nationwide 51 schools of three different levels(elementary, middle and high school) were surveyed by self-developed questionnaires. Total of 1,886 questionnaires (1,243 from urban and 681 from rural) were collected and distribution of subjects was 544 from elementary school, 661 from middle school, and 681 from high school. The results were summarized as follows. BMI and degree of satisfaction on body weight of elementary and middle school subjects were not significantly different between urban and rural area. But there were significant regional differences in $BMI(urban\;21.2{\pm}3.0,\;rural\;20.5{\pm}2.8,\;p<0.05)$ and degree of satisfaction on body weight of high school subjects(p<0.001). Elementary(p<0.01) and middle school(p<0.05) subjects in urban area had exercised more frequently than those in rural area. Regularity of having breakfast was not significantly different between urban and rural area at each of three different levels of school. Most subjects(urban 92.2%, rural 92.1%) had lunch regularly by virtue of school lunch service. Regularity of having dinner of elementary(p<0.01) and high school subjects (p<0.01) was significantly different between urban and rural area. Reason for skipping dinner of high school subjects was significantly different between urban and rural area (p<0.05). The most delicious meal was dinner for 51.8% of the urban high school subjects and lunch for 51.7% of the rural subjects. Only one third had intention of participating in school breakfast program regardless of region and levels of school. The findings suggested that nutrition education programs for school children and adolescents include different strategy according to region and levels of schools.

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.81-93
• /
• 2011

We investigated perception and educational demand for health functional foods among nutrition teachers and dietitians working in schools. The subjects were 229 nutrition teachers (57.2%) and dietitians (42.7%) working in Chungbuk elementary, middle and high schools. Approximately 67% of the subjects had experience consuming health functional foods. Most of the subjects did not have experience with the side effects after consuming health functional foods. Subjects who were unaware of the legal specifications, classification, and labeling standards for health functional foods (78-91.2%) were much more common than those who were aware of those issues. Most of the subjects perceived health functional foods as a food (45.0%) or as a product between a food and a medicine (44.5%). The subjects recommended themselves (43.1%) or medical doctors/pharmacists (40.8%) as consultation/education specialists for health functional foods. Approximately 66% of the subjects had experience conducting nutritional consultation/education in their schools, but only 3.2% had experience with health functional foods. Only 17.8% of the subjects had experience receiving education on health functional foods. Most subjects (88.2%) demanded education on health functional foods for themselves. The results suggest that an effective education is needed for nutrition teachers and dietitians working in schools for them to play an active role in educating students and their parents about health functional foods in the near future.

• Journal of Sasang Constitutional Medicine
• /
• v.15 no.3
• /
• pp.11-21
• /
• 2003

Purpose: This study had focused on evaluating the QSCC II for the elevating accuracy and the designing new Questionnaire. Methods : QSCC II was administered to 1051 patients who had been treated in Hospital and Kyung Hee Oriental Medical Hospital during 19 months from sept. 2000 to mar. 2002. We analyzed all subjects of the QSCC II. Result: 1. In the analysis with all subjects of the QSCC II , 1-1. 75 subjects had a significance between the Sasang Constitution groups. 1-2. In each Sasang Constitution group, we was able to select some significant subjects. I had selected 34 subjects in the Taeyang scale, 33 subjects in the Soyang scale, 28 subjects in the Taeeum scale, and 23 subjects in the Soeum scale. 1-3. When I applied the new intensifying value and calculation, the diagnostic discrimination abilities of the QSCCII was 61.8% about Taeyangin, 55.9% about Soyangin, 63.8% about Taeeumin, 63.6% about Soeumin, and total average was 61.8%. the Dong Eui Oriental Medical from sept. 2000 to mar. 2002.

• Journal of Sasang Constitutional Medicine
• /
• v.15 no.3
• /
• pp.1-10
• /
• 2003

Purpose: This study had focused on evaluating the QSCC II for the elevating accuracy and the designing new Questionnaire. Methods : QSCC II was administered to 1051 patients who had been treated in the Dong Eui Oriental Medical Hospital and Kyung Hee Oriental Medical Hospital during 19 months from sept. 2000 to mar. 2002. We analyzed all subjects of the QSCC II. Result: 1. In the analysis with all subjects of the QSCC II ,1-1. 75 subjects had a significance between the Sasang Constitution groups. 1-2. In each Sasang Constitution group, we was able to select some significant subjects. I had selected 34 subjects in the Taeyang scale, 33 subjects in the Soyang scale, 28 subjects in the Taeeum scale, and 23 subjects in the Soeum scale. 1-3. When I applied the new intensifying value and calculation, the diagnostic discrimination abilities of the QSCC II was 61.8% about Taeyangin, 55.9% about Soyangin, 63.8% about Taeeumin, 63.6% about Soeumin, and total average was 61.8%.

• Journal of Technologic Dentistry
• /
• v.30 no.2
• /
• pp.93-103
• /
• 2008

This research is designed for a consumer, not a supplier when it was designed. And the purpose is to present the reference data which is in order to improve the curriculum by analyzing the present subject of the curriculum. The research collected the curriculum for Dental Technology from a total of 20 schools --3-year colleges and 4-year colleges-- all in Korea. And we analyzed the average credits of subjects from students. As a result of this analysis, we get the conclusion below: 1. In a distribution which students answered about each subjects; Dental esthetic, Dental morphology I II, Dental morphology practice I II, and Seminar don't have many credits and mostly have a converged tendency in high points, according to the arithmetic mean of the major basis subjects. 2. In an analysis of the correlation which is based on the distinction of sex; Dental ceramics practice III, Medical terminology, Seminar, and The major basis subjects have a meaningful difference. (${\rho}$ < 0.05) 3. In an analysis of the correlation which is based on an age; The major basis subjects, and the application subjects have meaningful difference. (${\rho}$ < 0.05) 4. In a correlation coefficient between subjects; The correlation coefficient of the major application subjects is higher than the major basis subjects. According to the student ? t, we found that the level of significance is ${\rho}$ < 0.001, which is meaningful. We feel that Department of Dental Technology also highly need to design, and conduct focusing on a consumer who is working at the society, not a supplier. And we need to increase or decrease credits which have a meaningful difference.

• Journal of Nutrition and Health
• /
• v.34 no.5
• /
• pp.568-579
• /
• 2001

This study was conducted to identify the characteristics of Korean diet in the view of food and food group intakes. The study subjects consisted of preschool children(PC), elementary school children(EC), high school students(HS), college students(CS), and adults over 30 years old living Seoul and the surrounding areas. The subjects over 30 years old were classified to 30-49 years, 50-69 years, and over 70 years. A dietary survey was conducted using 24-hour recall method and data were collected from 2392 subjects. Rice was a major contributor to many nutrients intake because of the amount of consumption. Vegetable oil made great contribution to fat intakes and eggs, squid, and anchovy supplied much cholesterol compared to other foods in all the age groups. Milk was major contributor of fat and cholesterol as well as calcium in younger age group, and seasoning gave much contribution to iron intakes. Mean dietary variety score(DVS) was 32 for EC group and 17 for subjects over 70 years, and tended to decrease along the increasing age. EC group consumed most variable number of foods of all groups but they consumed many junk foods, therefore the MAR value was low despite their high DVS value. Mean dietary diversity score(DDS) of each age group from PC group to subjects over 70 years was 4.34, 4.28, 3.79, 3.89, 3.76, 3.56, and 3.25, respectively. Food group, which was consumed below the minimum amount, was mainly fruits in all the age groups, and many subjects in HS group and over 30 years consumed dairy products below the minimum amount. From these results, age specific nutritional problems were found. PC group and subjects over 50 years seemed to need more diverse food intake than now, EC group did nutrient dense food, and HS group and subjects over 30 years did dairy products. Also, subjects took various nutrients from rice and seasoning contributed to some nutrients intakes. (Korean J Nutrition 34(5) : 568∼579, 2001)

• Journal of the Korean Society of Physical Medicine
• /
• v.10 no.1
• /
• pp.83-89
• /
• 2015

PURPOSE: The purpose of this study was to investigate the vital capacity and maximal voluntary ventilationin subjects with forward head posture (FHP). METHODS: Twenty-eight subjects participated in this study (normal 14, FHP 14) and were resident in B city. The mean age, height and weight of subjects was 22.80yrs, 169.36cm and 62.79kg. Subjects were asked to breath maximally for FVC and repeatedly for MVV during 12 seconds. The variables of data were collected as follows: Forced Vital Capacity(FVC), Forced Expiratory Volume in One Second($FEV_1$), $FEV_1$/FVC, Maximal Voluntary Ventilation(MVV). Each trial was performed by 3 times and we used the means to analyze the data. The mann-whitney U test and independent t-test were used to compare the vital capacity between normal and FHP subjects. All statistical analyses were performed using SPSS 21.0 for window versionand p-values less than 0.05 were used to identify significant differences. RESULTS: The FVC, $FEV_1$, $FEV_1$/FVC and MVV of FHP subjects were decreased more than that of normal subjects and the difference was statistically significant between two groups. CONCLUSION: The vital capacity of subjects with FHP was generally lower than normal subjects. This study shows that the vital capacityof subjectswith FHP could be decreased due to the bad neck posture that weakens the respiratory accessory muscles of neck.

• The Korean Journal of Food And Nutrition
• /
• v.4 no.2
• /
• pp.175-186
• /
• 1991

The purpose of this study is to provide useful information which will aid in the promotion of nutritional policy in the Korean rural area which are derived from a survey of intake and source of protein in some Korean rural adults and the correlations between their protein nutrition and various nutrients, the uses of tobacco, alcohol, coffee, etc. The survey was conducted from July, 24 through July, 18, 1989. The healthy subjects were 45 males(average age 42.3, average BMI 22.1kg/m2) and 55 females (44 years, 21.2 kg/m2) residing in Sungjoo Kyun, Chulanam-Do, Korea. The subjects were examined for the anthropometric, food Intake and food habits. Their daily diets were measured by 24-hr recall method. The results can be summarized as follows : The daily mean protein intakes of male and female subjects were 9595 of RDA(66, 5g) (16. 7% of total food intake per day) and 102.3Bh of RDA(61g) (14.8% of total intake per day) respectively. The order of sources of animal protein in all subjects was fish(47.9%), meat(29.8%), milk (12%), and egg(10.3%). Among protein sources the intake frequencies of fork and chicken were higher than those of others. The protein nutrition of the subjects showed positive correlations with energy and fat, carbohydrate, fiber at the level of significance of 1%. The protein nutrition of the male subjects showed no correlation with age, BMI, uses of alcohol, coffee, medicine, but the plant protein nutrition showed a positive correlation with smoking and exercise(at 5%). And the protein nutrition of the male subjects showed no correlations with uses of tobacco, alcohol, coffee, medicine and their opinion of their present state of their health, but the age of the male subjects showed negative correlations with milk(at 1%) and egg(at 5%). In conclusion, the daily protein Intake was good and the main sources of animal protein were fishes in rural adults. The protein nutrition of the subjects showed a correlation with energy, fat, carbohydrate and in the case of female, milk and egg intakes showed the negative correlation with age.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.791-803
• /
• 2010

This study was conducted to investigate and compare the breakfast habits of workers (189 males and 182 females) and college students (217 males and 225 females) living in Gyeongnam (Masan, Jinhae, Changwon) based upon gender in each group. Most college students were in their twenties and not married while workers were in their twenties, thirties, and forties. Age distribution was even and 58,0% of them were married. Exactly 77% of the subjects were middle class, and 35.1% answered that their monthly allowances were less than 200,000 won. Exactly 36.5% of the subjects had breakfast regularly, and workers had breakfast more regularly than college students (p<.05). Subjects chose lack of time as their biggest reason for skipping breakfast (41.7%), and workers better understood that having breakfast is important (p<.001). Exactly 62.7% of the subjects displayed symptoms of skipping breakfast, with college students more frequently susceptible than workers (p<.001). Subjects' most frequent symptom was decreased concentration (40.6%). Exactly 67.0% of the subjects ate bap, guk, and mitbanchan as breakfast; the ratio was higher for college students' compared to workers and female students compared to male students. When preparing breakfast, 35.3% of the subjects considered digestible food first. Exactly 54.7% of the subjects preferred bap for breakfast, and college students preferred it more than the workers. Subjects ate kimbap the most when eating breakfast outside of the home; 62.1% of them emphasized convenience and 36.7% answered 2,100-3,000 won is proper price.