• 한국지역사회생활과학회지
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• 제19권3호
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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.

• 대한지역사회영양학회지
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• 제12권5호
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• pp.519-533
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• 2007

This study was carried out to investigate the nutrition knowledge, dietary attitudes, and dietary habits of girl's high school students in Kunsan, and to investigate their recognition of food-nutrition labeling. The results are summarized as follows. General nutrition knowledge is relatively low, with an average of 0.57. It was shown that high school female students skipped breakfast rather than lunch or dinner, with a skipping rate of 28.9% for breakfast, 0.7% for lunch, and 8.6% for dinner. Regarding snacks, 35.5% of all the surveyed students had 1 snack per day, with 31.9% having them between lunch and dinner. The most popular snacks include biscuits (22.3%), noodles (18.3%) and bakery (13.3%). The most popular response was that students 'sometimes checked' the food label of processed domestic and imported processed food. The level of satisfaction with food labels is moderate, with an average of 2.96, out of 5. The most satisfactory title about food labels was 'helpful for food selection' with 3.19. On the other hand, the least satisfactory title was 'understands the label' with 2.78. Regarding the identification of the nutrition labeling, the highest response was 'sometimes watched, sometimes not' with 40.5%. Products which were most often checked were milk/milk products (3.44), snacks/bread (3.33), and soft drinks (3.07). Among nutrition labeling items, total calories was the most important, followed by fat, carbohydrate, cholesterol and calcium. The question regarding the knowledge of nutrition labeling rated an average of 0.58 (out of 1). There was a significant positive correlation between the degree of the nutrition label verification and the dietary attitude score, along with the nutrition labeling knowledge and the nutrition knowledge score of the subjects. On the other hand, the degree of the nutrition label verification and the knowledge on nutrition labeling had a significant negative correlation. Hence, it is of the opinion that education on properly reading nutrient information is necessary to enable adolescents to apply that in real life. Furthermore, labeling nutritional information on processed fred through a more comprehensive method is deemed necessary as a supporting measure.

• 대한지역사회영양학회지
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• 제8권3호
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• pp.280-287
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• 2003

To investigate effects of the shared living on nutrient intakes,250 college male students who were living alone (104 men) or sharing accommodation with friends (134 men) were participated. Their average age was 22.6 years, their average height was 171.8 cm, their average weight was 65.6 kg and their average Body Mass Index (BMI) was 22.2. The caloric intakes of the men living alone or sharing accommodation were 55.9% and 72.5% of the Korean Recommended Dietary Allowance (RDA), respectively. The decreased caloric level of the group living alone seemed to be due to their decreased protein and fat consumption as compared to that of the group sharing accommodation. The group living alone consumed increased amounts of fiber for breakfast and half the carbohydrates, but more fat (p < 0.05) in snacks than the group sharing accommodation. The daily carbohydrate : protein : fat (C : P : F) ratio averaged 58.6 14.1 27.3, which is a lower carbohydrate and a higher fat ratio than the Korean recommended ratio. However, the group living alone was closer to the Korean recommended ratio than the group sharing accommodation. The food intake habits were evaluated as being poorer in the group living alone as compared to the group sharing accommodation, less frequent consumption of fried / pan-fried dishes, and fruits / juices, but more frequent consumption of instant / processed foods. In comparing the eating patterns of the two groups, the group living alone showed better eating habits, such as more“breakfast eating”and less“snacking in the morning, afternoon or late at night”whereas the group sharing accommodation showed better eating habits such as less“picky eaters”and less “eating out”. In the group living alone, their lower caloric intake was assumably due to their fewer side dishes, however they showed higher eating frequencies of instant i processed foods. Since the lifestyle of living alone seems to grow gradually among young men, we strongly recommend dietary education for them.