• Nutrition Research and Practice
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• v.2 no.2
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• pp.114-120
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• 2008

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.160-169
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• 2010

This study was conducted to examine the relationship between dietary habits and time spent watching TV and using internet, in elementary school children. The data were collected by a questionnaire survey of 712 elementary school children, within Gwangju and Jeonnam area. The SPSS 12.0/win program was used to analyze the 523 samples. Amount of TV-watching time was found to be related to the dietary habit score in the subjects. The children who watch TV "less than 1 hour/day" on weekdays had a better dietary habit score than those who watch TV "more than 1 hour" (p<0.0001). The children who watch TV "less than 2 hours/day" on weekends had a better dietary habit than the children who watch TV "more than 2 hours/day" (p<0.0001). The internet usage was also related to the dietary habit score in these children: those who use internet "less than 1 hour/day" on weekdays had a better dietary habit score than the children who use internet "more than 2 hours/day" (p<0.0001). The children who use internet "less than 2 hours/day" on weekends had a better dietary habit score than the children who use internet "more than 2 hours/day" (p<0.0001). These results indicate that the children tend to have a better diet when their TV and internet time is limited and thus healthy dietary behavior is negatively associated with a sedentary pattern of activity in elementary school children.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.165-182
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• 2014

This study has been carried out to provide marketing materials concerning recognition of parents and students for operators of private cooking education institutes and useful information for the parents who are to send their children to such training institutes, by identifying the effects of the quality of educational services and educational environment of cooking education institutes on satisfaction and positive recommendation intention of trainees. Especially, educational services and educational environment of cooking education institutes that provide education to foster skilled workforce in specialized culinary area were analyzed in detail to draw effective data. Firstly, it has been studied if educational services of cooking education institutes such as educational contents, service of instructors and educational service quality had positive effects on the level of satisfaction about the institutes. Secondly, looking into effects of satisfactory environmental service of cooking education institutes, such as educational environment and quality of administration, on behavioral intention, it has been surveyed that all factors affected satisfaction of students. Thirdly, as for the effect of use intention of action of cooking education institute on positive recommendation intention of trainees, it has been shown that satisfaction with educational services and environment had an effect on positive recommendation intention as well as on intention of reregistration. Therefore, it can be suggested that marketing strategies and management strategies need to be established in a way that quality of education services and educational environment provided by cooking education institutes can render positive behavioral intention to customers of cooking education and the education market through differentiated strategy establishment.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.497-511
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• 2019

Objectives: This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials. Methods: Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. 'Notices for Parents' forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively. Results: The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: , , , , , , , , , , , and . Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was 'Did you get to know how to eat evenly?'. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: 'Five nutrients needed for growing children' and 'Knowing sugar foods and sugar-containing foods'. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the 'Notices for Parents' form. Conclusions: In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.23-33
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• 2018

Food adulteration and food fraud should not be neglected. The present study aimed to investigate the awareness of adulterated food and its management beliefs and capabilities among teenagers' parents. Data were collected from 425 adolescents' parents having different levels of income and education. The results of factor analysis indicated that adulterated food management beliefs was classified into attitude, necessity, and anxiety. The adulterated food management capability was sub-grouped into hygiene and nutrition, knowledge, citizen action and environmental grasp. The adulterated food management capabilities were significantly different according child's school, education level and monthly income (p<0.05). The attitude factor of adulterated food management beliefs appeared to have a significant (p<0.05) impact on all factors of adulterated food management capabilities, however the necessity factor had a significant (p<0.001) impact only on factor of hygiene and nutrition. The results of the present study suggested that parents need to be aware themselves as well as to teach their children about right food selection and consumption. The findings of the study might be useful in government policy planning regarding the public health issues and dietary education of adolescents and parents.

• Journal of the Korean Home Economics Association
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• v.43 no.5 s.207
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• pp.199-219
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• 2005

The purpose of this study was to investigate the prevalence and to identify the related factors of overweight among young children. The study subjects were 138 children, aged 3-5, attending child care centers in the Kyungbuk area. We assessed a wide range of collected variables including general characteristics, anthropometric data, dietary habits, stress, food preferences, and food frequencies of young children, and anthropometric data and general characteristics of their parents. The results of this study were analyzed with $\chi$$^{2}$_ or t-test using SPSS package program. The subjects were classified into two groups using the weight for length index WLI criteria: normal group(n=101) and overweight group(n=37). Forty-nine percent of mothers of overweight children did not recognize their child's current overweight status. Scores for encountering criticized-violent situation stress, hurt-pride stress and total stress were higher in the overweight group than in the normal group. The frequency of snacking and the appetite of the overweight group were increased compared to those of the normal group. The overweight group had higher preferences for salad, kimbab, boiled rice with meat, vegetables and Chinese noodles, chicken, shell, banana, soybean milk, hotdog, and potato than the normal group. The overweight group showed higher consumption frequencies of pan-fried foods, egg, laver and strawbery compared to the normal group. Therefore, our results suggest that obese young children, as well as their parents, need more nutritional counseling education about dietary habits, food preference, recognition of normal weight and strategies for actively coping with stresstopreventandtreatobesityandtomaintainhealth. .

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.515-526
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• 2003

The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, $x^2-test$ and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p<0.05, p<0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.164-182
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• 2007

The purpose of this study was to investigate the stress and effects of stress on dietary habits, food preferences and food frequencies of young children in Kyungbuk province. The study subjects were 271 children, aged $3\sim5$, and attending child care centers within the Kyungbuk area. The general characteristics, dietary habits, stress, food preferences, and food frequencies of the young children were assessed, as were the general characteristics of their parents. The results were analyzed using $\chi^2-or$ t-tests employing the SPSS program package. The subjects were classified into two groups according their level of stress. One hundred and nine of the subjects had high stress(HS) and 162 had low stress(LS). The male HS group ate breakfast more regularly, skipped meals more frequently and ate protein-containing foods everyday compared to the male LS group. The female HS caught colds more easily and were more constipated than the female LS group. The preferences for chicken and hamburgers were higher in the male HS group than LS group; whereas, those for noodles and soybean milk were lower in the male HS than LS group. The preferences for soybean milk was higher in the female HS than LS group. The frequencies for stir-fried foods and spinach were higher in the male HS than LS group; whereas, those for curried rice, noodles, apples and soybean milk were higher in the male LS than HS group. The frequency for kimbab was higher in the female HS than LS group; whereas, those for steamed foods, shells and mushrooms were lower in the female HS than LS group. Therefore, our results suggest that young children, as well as their parents, need better dietary habits and strategies for actively coping with stress to maintain health.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.711-719
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• 2012

The purpose of this study was 1) to investigate the food intake, dietary habits and life behavioral characteristics, and 2) to examine the relationship among these factors in a sample of adult Korean women. In October 2010, self-reported questionnaire survey was distributed to 200 women aged 30 to 65 in Gyunggi Province. Overall, 177 women participated and completed the survey. Most participants were married (97.2%) and housewives (83.6%). About 85% of respondents lived with their children. For comprehensive analysis, all respondents were divided into three age groups; 30~39, 40~49, and 50~65. The percent of intake of high protein foods such as meat and fish, eggs, and milk products was higher younger age groups (p<0.05). Moreover, age 30~39 group were more likely to eat potatoes (p<0.05) than age 50~65 group. However, age 50~65 women more frequently consumed seaweed than other age groups (p<0.01). Women who ate breakfast or dinner consumed a significantly higher frequency of vegetables, seaweed, potatoes, and kimchi (p<0.01). Additionally, women who ate breakfast with family more frequently consumed vegetables, fruit and kimchi. Furthermore, older women were likely to have less sleeping time than other groups. In conclusion, there were western dietary patterns among adult women and these dietary patterns were partly related to different life behavior and dietary habits. Considering that negative dietary habits of adult women can influence their family and health for the rest of their life, nutritional education programs based on changes in lifestyle should be developed.