• Nutrition Research and Practice
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• v.4 no.1
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• pp.43-50
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• 2010

The aim of this study was to provide descriptive information on meal and snack patterns and to investigate snacks in relation to energy intake and food choice according to the meal patterns of employed people in Korea. 683 employed people (292 males, 391 females) were interviewed to collect one day dietary data by using 24-h dietary recall. A recorded day was divided into 3 meal and 3 snack periods by the respondent's criteria and the time of consumption. To analyze the eating pattern participants were divided as the more frequent snack eaters (MFSE) and the less frequent snack eaters (LFSE). They were also categorized into 6 groups according to the frequency of all eating occasions. The common meal pattern in nearly half of the subjects (47.6%) was composed of three meals plus one or two snacks per day. A trend of an increasing the number of snacks in between main meals emerges, although the conventional meal pattern is still retained in most employed Korean adults. Women, aged 30-39, and urban residents, had a higher number of being MFSE than LFSE. Increasing eating occasions was associated with higher energy, protein, and carbohydrate intakes, with the exception of fat intakes. 16.8% of the total daily energy intake came from snack consumption, while the 3 main meals contributed 83.2%. Energy and macronutrient intakes from snacks in the MFSE were significantly higher than the LFSE. Instant coffee was the most popular snack in the morning and afternoon, whereas heavy snacks and alcohol were more frequently consumed by both of the meal skipper groups ($\leq$2M+2,3S and $\leq$2M+0,1S) in the evening. In conclusion, meal pattern is changing to reflect an increase of more snacks between the three main meals. Meal and snack patterns may be markers for the energy and macronutrient intakes of employed people in Korea.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.420-430
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• 2017

This study investigated the status of Korean food consumption and the need for home meal replacement of Korean food for Chinese and Japanese in order to export Korean food to China and Japan. In total, 78.2% of Chinese and 33.0% of Japanese showed significant differences in their experiences of visiting Korea. The most common place to consume Korean food was a Korean restaurant for Chinese (55.8%), whereas Japanese (44.9%) consumed Korean food at Korean restaurants in Japan. In the purchasing experience of Korean home meal replacement, 59.2% of Chinese and 40.5% of Japanese responded that they had 'purchase experience', and the reason for purchasing was 'delicious' (32.5%) for Chinese and 'convenience' (34.8 %) for Japanese. The place to purchase Korean home meal replacement was large marts in both countries. Most Chinese (92.2%) and Japanese (62.1%) respondents said they were willing to buy Korean home meal replacement. Both Chinese (54.8 %) and Japanese (48.0%) said that 'taste' was the most important factor to consider when developing Korean home meal replacement. The favorite tastes were 'spicy' (35.3%) for Chinese and 'savory' (38.8%) for Japanese. For the taste of Korean home meal replacement, Chinese answered that the product should be developed by maintaining 'Korean traditional taste as it is' (57.7%), whereas Japanese responded 'change according to the taste of Japanese' (65.2%). For the preferred packaging form of home meal replacement, Chinese preferred 'vacuum' package while the Japanese preferred 'frozen'. The results of this study can be used as basic data for domestic food companies to establish marketing strategies to enter the Chinese and Japanese home meal replacement markets.

• International Journal of Human Ecology
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• v.12 no.2
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• pp.133-146
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• 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.

• Journal of the Korean Dietetic Association
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• v.27 no.4
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• pp.232-247
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• 2021

This study attempted to examine the nutrition knowledge of caregivers for the elderly and the diet-related medical treatment and dietary assistance given by them. Thus, this research is a descriptive study focusing on the current nutritional knowledge of caregivers and the dietary assistance given by them. The survey included a questionnaire (nutritional knowledge level of digestive system diseases, diabetes, cardiovascular risk, brain disease, bone disease, and meal assistance performance status) for caregivers working in nursing homes for the elderly. Self-administered questionnaires were completed by 235 caregivers between February and March 2020. The results were analyzed using the SPSS 25.0, and the significance test of each question was verified by the Friedman test and the Chi-square independence test. The number of elderly people who needed meal assistance from caregivers was 4.4 more than the average. The most common types of meal assistance were partial assistance (59.20%) and the task of when to stop eating for the elderly (58.71%). Besides, the higher nutritional knowledge level of the caregivers, the more the time spent on services related to meal assistance (P<0.001), and the higher the meal assistance level. The disease state of the elderly was considered the most relevant (P<0.001). Caregivers with high levels of knowledge and offering significant meal assistance were found to have received nutrition education (P<0.001). Up to 80% of the respondents needed nutrition education, and most of them answered that they needed education on appropriate management methods for the specific disease state of the elderly (P<0.01). Accordingly, providing nutrition education for caregivers for the elderly should be a means to improve their ability to offer meal assistance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.55-60
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• 1984

An experiment on the efficiency of soybean meal substituted for fish meal in the diet of common carp was carried out at the Fish Culture Experiment Station of the National Fisheries University of Pusan from June 27 to August 25, 1983. The carp used for the experiment were 50 fish each lot, each averaging 26 g in initial weight (total weight 1300 g). The experimental diets contained $10\%,\;20\%,\;30\%$, and $40\%$ soybean meal ($44\%$-protein) at iso-protein content basis in place of white fish meal in the control diet which contained $35\%$ protein. The growth rate in the control division was highest with progressive decrease in performance of the fish with increasing rates of soybean meal substituted in the test diets. Nevertheless, the $10\%\;and\;20\%$ soybean meal test diet groups showed acceptable conversions and growth rates, i. e. feed coefficients being 1.28 and l.30 and daily growth rates, $1.708\%\;and\;1.694\%$ compared to $1.22\%\;and\;1.758%$ for the control group, respectively. Therefore, soybean meal could be substituted for fish meal in carp diet by $20\%$ without significant differences of performance with some saving in feed cost.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.153-160
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• 2006

This study investigated the food habits of the elementary school children according to obesity index. The subjects included 1,307 elementary school children classified into four groups according to their individual obesity indices: underweight, normal weight, overweight, and obesity. The distribution of subjects by BMI was 51.5% underweight, 32.9% normal weight, 7.3% overweight, and 8.3% obese. Of these children, 62.6% ate breakfast everyday, and common weight control methods were exercise and diet. Lack of appetite was the most common reason for skipping breakfast(75.3%). Most students(74.7%) had Korean traditional cooked rice and side dishes for breakfast, and 69.6% of students responded that their meal speed was $10{\sim}30$ minutes. In conclusion, the food habits influencing obesity were eating speed, snack intake after dinner, and the number of snacks, while the size of meals did not influence obesity.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.762-769
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• 2009

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

• Journal of Aquaculture
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• v.11 no.4
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• pp.487-493
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• 1998

This study was conducted to investgate the effect of fish meal analogue (FMA) on the growth of Israeli carp, Cyprinus carpio averageing 43g. Leather meal, meat and bone meal, feather meal, squid liver powder, poultry by-product and blood meal were used for ingredient of FMA. Four experimantal diets were formulated to contain 36% crude protein and 15.4 kJ available enery g-1. The percentage of follows ; Diet 1, 100% 3, 60% WFM + 40% FMA (40% FMA) ; Diet 4, 40% WFM + 60% FMA (60% FMA). In this expriment, fingerling Israeli carp averaging 43 g were assigned to each diet treatment. When the experiment was terminated, weigth gain (WG), feed conversion (FC), specific growth rate (SGR) and protein efficiency ratio (PER) were measured respectively. In the experiment, WG, FC, SGR and PER of Diet 2 were not significantly different from those of the control diet (P0.05). And WG, FC and SGR of Diet 3 were not significantly of the control Diet. In Diet 4, WG, FC and PER were not significantly different from those of the control Diet, but SGR was lower than that fo the control Diet. According to the results from this study, it might be possible to replace fish meal protein by FMA up to 60% in fingerling Israeli carp diets.

• Journal of Aquaculture
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• v.10 no.3
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• pp.327-334
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• 1997

This study was conducted with Israeli strain of common carp to determine apparent protein, lipid and gross energy digestibility coefficients and apparent calcium and phosphorus availabilities of the following feedstuffs : steam-dried white fish meal (WFM-S), flame-dried white fish meal (WFM-F), brown fish meal (BFM), soybean meal (SBM), corn gluten meal (CGM), sesame meal (SSM), wheat flour (WFL), brewer's yeast (BY) and monocalcium phosphate (MCP). Test diets consisting of a 70:30 mixture of refoernce diet to test ingredient were utilized with chromic oxide as an external indicator. Fecal collection was made during 10 days before the end of feeding trial lasted for 27 days. The best weight gain and feed utilization were found in fish fed MCP containing test diet. Protein digestibility was high for most ingredients, ranging from 81.2% for BY to 91.9% for SBM, with the exception of SSM which was 77.6%. Lipid digestibility coefficients ranged 74% for CGM to 85.8% for two kinds of white fish meal. Digestible energy coefficients were generally high for fish meals, ranging from 77.4% for WFM-S to 81.3% for WFM-F, whereas those for plant feedstuffs were significantly (P<0.05) lower, from 64.5% for CGM to 70.6% for BY. Phosphorus availability from fish meals was variable with a low of 6.6% for WFM-F and a high of 13.6% for WFM-S. Phosphorus availability from SBM and BY was 7.3% and 57.2%, respectively. Calcium and phosphorus availabilities from MCP were 84.6% and 80.6%, respectively. These results provide more precise information concerning nutrients and energy utilization of Israeli strain of common carp and will allow ingredient substitutions in practical diet formulations based on levels of availabile protein and phosphorus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.4
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• pp.257-259
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• 1976

An experiment on the growth of common carp by feeding low (animal) protein feed when stocked at a rotatively low rate of density was conducted in 1976 at the fish pond of the National fisheries University of Busan. Three ponds averaging $454m^2$ were used with rations of different combinations of feed in respect to protein content. Each pond was equally stocked with 72 general common carp averaging 81.2g and 28 colored common carp averaging 37.8g and the fish were fed for 189 days. In the first pond where the feed with $20\%$f ish meal content ($19.0\%$ crude protein) was fed, the general common carp grew to 776.2g average (63 survived), colored common carp to 504.2g (24 survived), and total average to 701.1g (87 survived). In the second pond where $35\%$ fish meal feed ($27.3\\%$ crude protein) given, the fish grew to 792.9g (70 survived), 539.1g (23 survived) and 730.1g(93 survived), respectively, and in the third pond where $50\%$ fish meal feed ($34.6\%$ crude protein) given, the fish grew to 983.7g (49 survived), 630.4g (23 survived) and 870.8g (72 survived), respectively. A significant mortality during the experiment was due to an accidental introduction of Trichodina and Dactylogyrus infected with the stocked fish under experiment at the beginning. In this experiment the rate of harvest per hectare was very low being 1,352kg, 1,495kg and 1,447kg respectively which is tess than half of the yield at general commercial fish ponds. Therefore, it is concluded that at this rate of reduced production trial, the content of protein in the feed must not be cut down from the normal level.