• 대한영양사협회학술지
• /
• 제7권3호
• /
• pp.248-257
• /
• 2001

The purpose of this study was to investigate the effect of smoking on dietary behavior and nutrient intake among the male college students. The subjects were divided into three groups; non smoker(n=84), moderate smoker(n=68), and heavy smoker(n=89) according to duration and degree of smoking. And they were asked for general characteristics, life style, eating pattern, food frequency, and nutrient intake using questionnaire and 24-hr recall method. The mean age, height, weight, and BMI of the subjects were 26.2$\pm$6.2 years, 173.3$\pm$5.3㎝, 66.5$\pm$9.3㎏, and 22.1$\pm$2.7㎏/$m^2$, respectively. The type of residence and frequency of alcohol drinking were significantly different among three groups; the frequency of self-boarding and alcohol drinking in moderate smoker and heavy smoker was higher than those in non smoker. Comparing with non smoker, the frequency of skipping meals, especially breakfast and supper, was significantly high in moderate smoker and heavy smoker. The most common reason why heavy smoker skipped meals was ‘eating habit’, while it was ‘lack of time’ in non smoker. The results showed that the heavy smoker tended to drink coffee more often compared to the other two groups. There were no significant differences in nutrient intakes among three groups. In conclusion, heavy smoking students have unhealthy dietary behaviors in terms of high frequency of alcohol drinking, habit of skipping meals and frequent coffee drinking showing a strong need of proper education on smoking withdrawal and meal practice for them.

• 동아시아식생활학회지
• /
• 제16권5호
• /
• pp.515-522
• /
• 2006

The purpose of this study was to compare the nutrient intake, dietary habits and serum lipid profiles of smoking male college students to those of non-smoking subjects. The subjects were composed of two group: 111 smokers and 120 non-smokers was used along with a questionnaire. Anthropometric measure, dietary intakes using 24-hours recall method were compared. The average ages of smokers and non-smokers were 21.6 and 21.1 years old, respectively. The height, weight and BMI of smokers and non-smokers were no significant difference. The average numbers of smoked cigarettes were 15.9/d and the average packyear was 4.9 in the smokers. About 92.8% of the smokers drank alcoholic beverages, while 72.5% of the non-smokers did. The smokers tended to eat less breakfast meal, but drink coffee more often compared to the non-smokers. The mean daily energy and food intake were 2,135.8 kcal and 1,169.5 g in the smokers and 2,034.3 kcal and 1,229.4 g in the non-smokers. The smokers consumed significantly higher intake of fat. The serum triglyceride level of the smokers was significantly higher than that of the non-smokers. In conclusion, the smokers of this study showed a more undesirable dietary intake in the light of their high Int an alcoholic beverages, and coffee. Therefore, it could be suggested that more systematic research be conducted with respect to serum triglyceride and smoking and that increased nutrition education and guidelines for smokers are required.

• International Journal of Human Ecology
• /
• 제12권2호
• /
• pp.133-146
• /
• 2011

This study evaluates common activity and quality of life in Swedish cohousing units to examine whether Swedish cohousing functions properly or not. A questionnaire survey was fulfilled during the autumn of 2010 in G$\ddot{o}$teborg Sweden. The subjects of study were 12 of 44 cohousing units in Sweden that included 4 of the +40 cohousing and 8 of the mixed-age cohousing. A total of 242 of 353 distributed questionnaires were collected (68.6%) and analyzed by SPSS statistical program. The findings are as follow: 1) General characteristics of the respondents are that they are mostly healthy, evenly aged from age 50s to 70s and highly educated with significant proportions of academics and civil workers. There are more females than males and more singles than cohabitants. 2) The most frequent and preferred common activity is a common meal followed by a coffee meeting. A common dinner, the 'hub of living together' is held almost every day or at least a few times a week. A common meal is considered one of the most important activities because of practical and social advantages in that residents can save time and cooking costs as well as engage in social contact. Referring to evaluation of frequency and content of common activity, more than a half of the respondents prefer the current situation. 3) All of the variables (except health conditions and education level) affect participation in common activity with statistical significance. 4) Most of the respondents indicate a high level of life satisfaction and are willing to recommend others move to cohousing. They agree that there is more mutual support among residents in cohousing units than in a conventional community. In conclusion, Swedish cohousing units function successfully as they have pursued intentional community ideology and most of the residents are proud of their current living situations.

• 대한가정학회지
• /
• 제33권3호
• /
• pp.225-242
• /
• 1995

This study was undertaken to review the relationship between middle-school students' food-behavior and their health conditions/school performances. For this purpose, 495 male and female middle-school students were sampled form seven middle schools located in Seoul for a questionnaire survey. The surveyed data were analysed with simple frequency, percentage, t-test, chi-square test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis which make use of the SPSS/PC+ package system. The results of survey can be summarized as follows; Most of students had three meals a day regularly, but some female students used to skip breakfast or supper. The amount of a mael was adequate. Their main night-smacks were fruits. The problem perceived by students was unbalanced meal ; Female students took more snack than that of male students. They usually took a snack a day. All students tended to take delicious snacks. The most favorate smack of students was fruits. Most students did not suffer any serious diseases, but some had one or more respiratory diseases. Female students had some or other physical troubles in their eyes, mouth, digesting organs, muscle/bone, skin and had fatigue. Female students had mental problems of depression, uneasiness and hostility. The average I.Q. of students was 117.4, and those who had higher I.Q. got much higher scores. The regularity and amount of meal and intake of animal food were all positively related with the growth of height and weight. And the taller, the higher I.Q. they had. Those students who took meals three times regularly and adequately, who had no coffee and snack and who took balanced meals were healthier in both physical and mental terms. In particular, those who had adequate amount of breakfast regularly were not only healthier but also had higher I.Q. and school performance.

• 한국임상약학회지
• /
• 제24권4호
• /
• pp.248-254
• /
• 2014

Objective: It was surveyed how to help patients get better treatment for their disease by making complements based on the survey outcomes when the pharmacists guide how to administer medicine. Methods: A total of 142 gastroesophageal reflux disease (GERD) patients answered the self-answering questions consist of 15 items about their general characteristic, lifestyle and dietary style. The frequency of survey materials was analyzed to find out specific figures of surveyed patient's general characteristic, lifestyle and eating habits. Results: Based on the outcomes on analysis there was no difference between female and male patients. The characteristic based on the age group, as ones grow older, the number of GERD patients also increased. In case on the characteristic in lifestyle, many patients had improper habit to treat GERD. The items were smoking habits, stress control habit, sleeping postures and the way in wearing outfits. In case of postures after having a meal, they had right lifestyle. Patients had improper habit in eating food. They enjoyed pungent food and drinks which can hinder the treatment. In case of the time of having meal, eating habit of meat and vegetables and eating food less than an hour before go to bed, this research showed that they have the right lifestyle. Conclusion: This research indicate that pharmacists give guidance GERD patients to stop smoking that is causative of GERD and guide patients have mental stability, and patients avoid pungent food and drinks such as coffee, soda, chocolates and mint candies.

• 한국식품조리과학회지
• /
• 제19권5호
• /
• pp.546-554
• /
• 2003

This study was designed to identify the take-out food usage of university students in Seoul and Gyeonggi-do. Questionnaires were used to analyze these habits among 500 respondents. 1. The Frequency of Take-Out Food use: the greatest proportion of students used take-out foods once or twice a week (33.8%). 2. The reasons for Take-Out Food use: fastness was the major reason (47.8%). 3. The day of the week for Take-Out Food use: the majority of the students used Take-Out foods regardless of the day (54.4%). 4. The time of day for Take-Out Food use: 6∼8 p.m. for 31.6%. 5. The cost spent in each meal: 51.6% spent 3,000 to under 5,000 won. 6. The menus of Take-Out Food used: coffee was the most popular of all the take-out foods (43.6%). 7. Points considered when buying Take-Out Food: the majority of the college students thought tastes and quality of the foods were the most important considerations (51.0%). 8. The source of information about Take-Out Food: 43.4% of the students obtained information from their friends.

• 한국식생활문화학회지
• /
• 제21권1호
• /
• pp.8-16
• /
• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 한국초지조사료학회지
• /
• 제34권2호
• /
• pp.129-140
• /
• 2014

본 연구는 농 식품부산물 중 비지박, 사자발약쑥 그리고 커피박의 유효미생물 (L. acidophilus ATCC 496, L. fermentum ATCC 1493, L. plantarum KCTC 1048, L. casei IFO 3533) 발효 사료원이 젖소 급여용 TMR (대조구) 중 대두박을 주로 대체한 각 비지박 (SC), 발효 비지박 (FSC), 발효 비지박+발효 사자발약쑥 부산물 (1:1, DM basis, FSCS) 3, 5, 10% 그리고 발효 비지박 + 발효 커피박 (1:1, DM basis, FSCC) 3, 5, 10%의 반추위 내 미생물 발효특성을 알아보기 위해 9처리구를 이용하여 3반복으로 in vitro 시험이 실시되었다. 배양 6~8시간대에 FSCS와 FSCC 처리구는 SC와 FSC 처리구에 비해 높은 pH 수준을 유지하였고, 대조구에 비해 낮은 pH 수준을 유지하였다 (p<0.05). 또한 배양 24시간대 FSC와 FSCC 3% 처리구는 가장 높은 pH를 유지하였다 (p<0.05). Gas 생성량은 배양 4~10시간대까지 FSCS와 FSCC 처리구가 대조구 보다 유의적으로 높았으나 SC와 FSC 처리구 보다 낮은 결과를 나타내었다 (p<0.05). 건물소화율은 배양 12시간대까지 FSC 처리구에서 유의적으로 높았고 (p<0.05), 24시간대에는 FSCS 10% 처리구가 가장 높은 결과를 나타내었다 (p<0.05). $NH_3-N$ 함량은 배양 4시간대까지 대조구에서 가장 낮았고 (p<0.05), 24시간에서는 FSC 처리구가 가장 높은 결과를 나타내었다 (p<0.05). 미생물단백질 합성량은 배양 시작 시 FSC, FSCS 그리고 FSCC 처리구가 4종의 Lactobacillus spp.에 의한 발효 때문에 대조구와 SC 처리구에 비해 높았으며 (p<0.05), 배양 10시간대 FSC 처리구 보다 SC, FSCS 그리고 FSCC 처리구에서 유의하게 높은 결과를 나타내었다 (p<0.05). Total VFA 농도는 배양 6~12 시간대에는 FSC 처리구에 유의하게 높았고(p<0.05), 배양 24시간대에는 FSCS 처리구에서 가장 높았다 (p<0.05). Acetate 농도는 배양 0~12 시간대에 FSC 처리구에서 가장 높았으며 (p<0.05), 24시간대에는 FSCS 5, 10% 처리구에서 가장 높은 결과를 나타내었다 (p<0.05). Propionate 농도는 FSC 처리구가 배양 0~10시간대까지 가장 높았으며 (p<0.05), 전체 배양기간 동안 FSCS 5, 10% 처리구와 FSCC 처리구에 비해 높은 경향을 나타내었다. Acetate/Propionate 비율은 배양 12시간대에 SC 처리구에서 가장 높았으며, 배양 24시간대에는 FSCS 3% 처리구가 가장 낮은 결과를 나타내었다 (p<0.05). $CH_4$ 가스 생성량은 FSC 처리구에서 배양 0~10시간대까지 가장 높았으며 (p<0.05), 24시간대에는 가장 낮은 결과를 나타내었다 (p<0.05). 배양 4~10시간대까지 FSCS와 FSCC 처리구는 SC와 FSC 처리구에 비해 유의하게 낮은 $CH_4$ 가스 생성량을 나타내었고 (p<0.05), 사자발약쑥과 커피박 함량이 증가할수록 $CH_4$ 가스 생성량은 배양 종료 시까지 낮은 경향을 나타내었다. 따라서, 본 in vitro 시험에서 젖소 급여용 TMR에 SC, FSC, FSCS 그리고 FSCC의 대체효과는 FSC 처리구에서 배양 초기부터 12시간대까지 반추위 내 미생물 발효 특성이 가장 높았다. FSCS와 FSCC 처리구는 배양 6~8시간대 부터 반추위 내 미생물 작용이 높아지는 특징을 나타내었으나, 배양 시작 후 6~8시간대까지 gas 생성량 및 $CH_4$ 가스 발생량은 낮아지는 특징을 나타내었다. 이와 같은 결론은 FSC는 젖소용 TMR 사료원 대체 효과가 높으며, TMR 사료원 중 FSCS와 FSCC 대체효과는 배양 초기 다소 낮은 반추위 내 미생물 발효 특성을 나타내었으나 $CH_4$ 저감효과를 나타내었다. 또한 배양 후기에는 SC와 FSC의 반추위 내 미생물 발효 특성과 비슷한 경향을 나타내어 TMR 사료원으로써 이용 가치가 높을 것으로 사료된다.

• 한국식생활문화학회지
• /
• 제16권4호
• /
• pp.341-353
• /
• 2001

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

• 한국식생활문화학회지
• /
• 제11권3호
• /
• pp.305-316
• /
• 1996

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was $172.6{\pm}0.7$ cm and $156.3{\pm}1.5$ cm respectively. The average weights of them were $62.4{\pm}0.5$ kg (male) and $47.2{\pm}0.8$ kg (female). BMI (Body Mass Index) of them were $20.74{\pm}0.14$ (male), $18.82{\pm}0.28$ (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower $(18.78{\pm}0.65)$ than that of the group who ate nothing between meals $(20.71{\pm}3.79)$. 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.