• Child Health Nursing Research
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• 제5권1호
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• pp.18-26
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• 1999

The purpose of this study was to explore the late schooler's health concept and health behavior. The research was a descriptive method using a self-report questionaire which include semi open-ended questions. the subjects were 458 late schooler's from 4 to 6 grade. The results were as follows : 1. Perceived health concepts were ‘having no illness’ ‘having normal physical feature and strength’ ‘eating food well’ ‘take exercise’ ‘having a bright mind’ ‘having good interpersonal relationships’‘having strong will’ ‘recovering well’. 2. Perceived health behaviors to maintain health were ‘taking proper exercise’ ‘eating proper food’ ‘maintaining cleanliness’ ‘taking sufficient rest and sleep’ ‘having a vigor life and positive thought’ ‘having good interterpersonal relationships’ ‘receiving health check and immunization’. 3. Health behaviors carried out at present were ‘taking proper exercise’ ‘eating proper food’ ‘having a vigor life and positive thought’ ‘receiving health check an immunization’ ‘taking supplementary drugs’ ‘having a regular life’ ‘maintaining cleanliness’ ‘maintaining warmth’. 4. Perceived causes of illness were ‘taking inproper food’ ‘uncleanliness’ ‘insufficient warmth or environment’ ‘lack of exercise or overexertion’ ‘irregular life habits’ ‘contact with germs’ ‘mental stress’. 5. Perceived treatments of illness were ‘having sufficient rest and sleep’ ‘mental relaxation’ ‘eating food’ ‘ maintinging cleanliness’ ‘ maintaining warmth’ ‘taking supplementary drug’ ‘receiving medical treatment’.

• 대한지역사회영양학회지
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• 제2권2호
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• pp.187-196
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• 1997

This study was carried out with 343(161 male, 182 female) elementary school children to investigate the relationship between 5th and 6th grade males and females of living in Chuncheon city. The degrees of going without a meal and overeating showed high in breakfast and dinner respectively. Also most children responded that they eat more than usual when they are under stress. After having dinner, 52.8$\%$ of the children ate snacks. 64.7$\%$ of the children have unbalanced diets with the main reason being they don't like the peculiar smell that some foods have. Most children sleep 8 hours and go to school on foot, and 74.3$\%$ of the children enjoy indoor activities in their spare time. The regularity of exercise shows a low level of 39.1$\%$. In weight control, 51.0$\%$ of the children take no interest in it. Thirty percent of the children get their nutrition knowledge from school and the order of average mark of their nutrition knowledge is poor(40.5$\%$), fair(36.4$\%$), and excellent(23.0$\%$). Most children like sweet taste. It is prevalent that the children think instant food is not good for their health, and their preference for instant food is on a fair level. The most popular instant food is in the order of ddogbbokki, ice-cream, kimbap, fried chicken and pork cutlet.

• 대한영양사협회학술지
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• 제17권3호
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• 한국식생활문화학회지
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• 제11권3호
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• pp.349-357
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• 1996

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study tried to set the direction for developing baby food by investigating the conditions of weaning status and mothers perspectives on weaning. According to the result of this study, the average period when interviewees began weaning of their infants is 4.1 months and finishing period of weaning is 14.2 months on average. The frequency of consuming commercial weaning food is once a week. As high as 88.4% and the fruit juice was mainly used as the starting weaning food. The consumtion rate, more than once a day, is as high as 60%, they use commercial weaning food for convenience, especially when they are out. The 65% of surveyed group show rather dissatisfactory view about the commercial weaning food, and wanted improvements and changes. Interviewees wanted to obtain the information on baby food sold in the market and how to prepare baby food through technical literatures, and they frequently relied on commercial baby food due to its convenience. The most desired type of baby food was semi-solid paste in a disposable package that can be stored at room temperature.

• Nutrition Research and Practice
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• 제10권3호
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• pp.294-304
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• 2016

BACKGROUND/OBJECTIVES: Eating out has been reported to have negative effects on nutritional status. However, eating out can include meals prepared at home and eaten outside. Conversely, meals eaten at home can be brought from outside, as take-out and home deliveries have become common in Korea. Thus, we tested whether or not meal preparation location influences daily diet quality. SUBJECTS/METHODS: From the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2009, 4,915 Korean adults (20-64 years) were classified into two groups: home-made meal group (HMG), who ate ${\geq}2$ meals per day prepared at home (n = 4,146), and non-home-made meal group (NHMG), who ate ${\geq}2$ meals per day prepared outside home (n = 769). Daily diet quality was determined by energy intake, nutrient intake, Dietary Variety Score (DVS), and Diet Diversity Score (DDS). RESULTS: Compared to the HMG, the NHMG was more likely to consist of men, single, employed, educated and of a higher economic status (all, P < 0.01). The NHMG showed higher energy intakes (1,776 vs. 2,116 kcal/day) with higher percentages of energy from protein (15 vs. 23%) and fat (14 vs. 16%) and lower intakes of dietary fiber, phosphorus, potassium, niacin, and vitamin C (all, P < 0.01) than the HMG, with some variations among age groups. The NHMG tended to consume foods prepared by frying and grilling and had more one-dish meals such as bibimbap, noodles, and dumplings but also showed higher dietary diversity. CONCLUSIONS: It should be noted that home-made meals do not necessarily guarantee a healthy diet, and the effects of meal preparation location on nutritional status might vary depending on socio-demographic characteristics.

• 한국환경보건학회지
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• 제7권2호
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• pp.119-126
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• 1981

This study aims to research on the actual state of the ways that the aged people live in Seoul use intentionally or unintentionally to maintain in their health. The aged people selected randomly for the study are 541 men and 902 women who are all more than 65 years old. This survey carried out from April to May in 1980. The results of this study are summed up as follows: 1. The main means of making a living engage was agriculture with the per cent of 57. 3 and next was commerce (11.9%). 2. As for their staple foods, the majority of them eat mixed food of rice and barley, and the rest eat rice or minor-grain mixed rice. As subsidiary foods, vegetables are the most common side dishes (68.9%) and see-weeds (6.7%) are taken by the minority of them. 3. Most of them (74.6%) frequently or occasionally take special health foods to maintaing their health. The most common health food turned out to be tonic liquor to men, while honey to women. 4. The majority of them(23.2% of men and 45.5% women) refrain from drinking and smoking. 5. 39.5 per cent of men and 25.5 per cent of wome) take light exercise such as going up hill and walking. 6. The majority of them undergo routine health check with the per cent of 10.8 or occasioanal health check with the 42.9. As medical treatment, many of them(45.9%) take Chinese remedies, western remedies(39.1%) and folk remedies (15.0%). 7. Many of them (66.0%) feel subjective symptoms about some geriatric diseases such as neuralgia, hypertension and cough. 8. Many of them (63.2%) free from mental trouble, while 17.7 per cent of them appeal to no job to do, 10.0 per cent of alienation and 9.1 per cent of domestic troubles. 9. Their subjective judgements of their secrets of health and longevity attach more importance to leading a regular life. 10. Most of them want to be served appropriate medical care, rest place, health consultations, etc. All these results reveal that health and longevity of the aged people are maintained by necessary cares and efforts, not by accident nor by apathy. It is thus highly desired tha tmany studies, enlightments and nationwide support about this problem be carried out in future.

• 유통과학연구
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• 제9권2호
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.454-465
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• 1998

This study was to investigate the recognition level of food contamination with residual pesticides and hazardous heavy metals from 365 male and female adults in Taejon area using questionnaires. Among the recognizing level of residual pesticides in overall foods, 69.1% were 'serious', 25.6% were 'average' and 5.3% were 'not serious'. Over 94.7% of the subjects recognized residual pesticides pollution infoods. for hazardous heavy metals in food, 47.8% responsed as 'serious', 40.5% as 'average' and 11.8 as ' not serious' . Over 88.3% of the subjects recognized contaminated pesticides seriously in fruits, 72.1% in vegetables and 51.7% in cereals, whereas 55.7% of the subjects recognized hazardous heavy metal contamination seriously in fruits, 53.4% in vegetables, 40.8% in fishes and shellfishes and 35.0% in seaweeds. The subjects recognized residual pesticides contamination more seriously in overall foods, cereal, potatoes and starches, bean, vegetables and fruits, whereas hazardous heavy metal contamination was recognized more seriously in fishes and shellfishes, and seaweeds food groups. Comparisons were shown based on individuial's occupation. Farmer, forester, iner and fisher showed the lowest recognizing level of food contamination in most food groups. The mean score of the dietary effect by mass media's information on food contamination from residual pesticides and hazardous heavy metals were 3.51±0.96 out of 5 points. By Duncan's multiple range test, sex, age, marriage, food cost per month, concerns about health and nutrition knowledge showed significant differences in the mean effect score at p<0.05. According to a pesticides contamination in several food groups were affected by food cost per month, mass media's information on food contamination, health status, and concerns about health, But a recognition level of hazardous heavy metals in food were affected by income and, food cost per month mass media's information on food contamination, health status, concern about health and nutrition knowledge. People who need to take extreme precautions of food contamination were in order of producers, government officials, homemakers, the consumer's association and consumers.

• 한국식생활문화학회지
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• 제1권3호
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• pp.279-294
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• 1986

In order to survey the traditional salt production at the eastern coast, Young-Hae, in Yi-dynasty, data of salt production were collected through interviewing with whom had received the skill from ancestors and analyzed the data. The results obtained were as follows. Salt-producer take the salt water containing much salt and then he transported the salt-water by having water buckets an back in with using the water-toting device (Mul ji ge). Finally he carried out the irrigation (Mul dae gi) to a ditch (Dorang). It is noteworthy that the East-sea salt production method was not selecting a method of salt-pond style with a bank for salt production but using the salt water transportation fashion without a bank for that. Judging from these facts, we could conclude that traditional salt production method was handed down into the Yi-dynasty from ancient times.

• 한국유기농업학회지
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• 제30권1호
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• pp.1-20
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• 2022

With the recent rapid increase in single-person households, food companies are releasing small packaging and small-capacity products regardless of product line such as beverages, fresh foods, and home snacks, and food consumption patterns are also changing. Meanwhile, as a series of accidents related to food safety occurred during cost-effective consumption pursuing price-performance, more consumers wanted to choose products that have been proven safe even with higher money due to food safety anxiety. Considering the concept of 'safety' of food, this study by using the 'ordered probit model' empirically investigated whether there is a difference in the degree of preference for safety in food consumption behavior between single-person and multi-person households. Summarizing the results, it was found that women rather than men, and elderly households among young and single-person households had a higher demand for food safety. The results of marginal effects considering food safety variables show that respondents with low frequency of delivery and take-out use are considering food safety more, and that single-person households are considering safety more than multi-person households. In the future, the population structure of Korea will continue to increase in single-person and elderly households, and women's economic activities will also continue to increase. Therefore, the growing home convenience food market needs marketing strategies to secure and emphasize food safety, such as sterilizing treatment technology for hygiene and safe container development from environmental hormones, and needs a lot of support and attention to meet changes in food culture trends and demographic structure.