• Journal of Korean Home Economics Education Association
• /
• v.32 no.2
• /
• pp.43-58
• /
• 2020

This study was conducted to investigate adolescents' food purchasing attitudes and related factors in the aim of improving youth's ability to purchase food properly and providing basic data on educational program development regarding dietary life. Total 476 adolescents residing in Daegu area participated in this study, and followings are the summary of the results. In terms of concerns in food purchasing, adolescents put priority in order of price(3.81±0.64), taste(3.70±0.72), safety(3.52±0.78), health(2.93±0.92). With respect to food purchasing attitudes, a significant differences were found in economic concern(p<.05) by gender and by the amount of allowance; preference(p<.01) and safety(p<.01) by school year. The analysis of environmental factors affecting food purchasing attitudes revealed that adolescents were most influenced by their parents(3.44±0.62) in food purchasing, whereas friends' influences(2.43±0.60) were relatively low. Regarding the effect of environmental factors on food purchasing, significant differences were found in parents(p<.05) and brands(p<.05) by gender; friends(p<.01) and parents(p<.05) by school year; friends(p<.01) by the amount of allowance. Food purchasing attitudes represented positive correlation with parents, advertisements and brands(p<.001). In addition, regression analysis showed that parents and advertisements affect adolescents' food purchasing. Conclusively, adolescents appear to prioritize price and taste, and they were influenced most by their parents when purchasing food. Therefore, parents, serving as a consumer role model, should instruct their children to learn considerate attitude in food purchasing.

• Journal of Nutrition and Health
• /
• v.47 no.6
• /
• pp.426-434
• /
• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.181-189
• /
• 2005

The purpose of this study was to investigate the relationship between obesity indices, nutritional knowledge, nutritional intake status, and some blood parameters in obese middle-school students. Anthropometric measurement, 24-hour recall for dietary intake, blood analysis and Questionnaire response including nutritional knowledge, nutritional attitude, and self-satisfaction were conducted in 42 obese middle-school students (28 male and 14 female) participated in the nutritional camp program carried by Bucheon district public health center in Kyunggi-do. The mean age of subjects was 13.9 years. The average body weight, BMI, obesity index, WHR and percent body fat were 75.5 kg, 29.1 kg/$m^2$, 30.1, 0.89 and 33.3% in male subjects, and 67.8 kg, 27.5 kg/$m^2$, 25.3, 0.81 and 34.6% in female subjects. The average nutritional attitude, the self-satisfaction and the nutritional knowledge scores were no significant difference between male and female subjects. Average intake of energy were 85.5% of RDA in males and 98.1% of RDA in females. The percentage of energy from fat was higher in both male (29%) and female (26%) subjects than recommended level. Calcium, iron, zinc, vitamin A, vitamin B$_2$, vitamin C, niacin and folate intakes were below the RDA for them. In the results of correlation analysis, body weight, BMI and obesity index were positively correlated with systolic blood pressure and cholesterol intake. There was a negative correlation between percent body fat and nutritional knowledge. Body weight was negatively related to HDL-cholesterol, whereas it has positive relation with RBC, hemoglobin and hematocrit. BMI and obesity index were negatively related to HDL-cholesterol, but positively related to RBC, respectively. WHR showed positive relationship with serum GPT, glucose and MCV.

• Journal of Nutrition and Health
• /
• v.53 no.3
• /
• pp.303-318
• /
• 2020

Purpose: This study examined the effects of nutritional education related to sugar in elementary school children on nutritional knowledge, attitude, and dietary behavior. Methods: A questionnaire survey on the knowledge, attitudes, and intake related to sugar was conducted on 572 students in grades 4-5, who were attending five elementary schools in Seoul and Gyeonggi-do. Results: Among the survey subjects, 270 (49.8%) were cognitive in education, and 302 (50.2%) were non-cognitive. The sugar-related knowledge score was 3.67 points in the cognitive education group, which was significantly higher than the 3.55 points in the non-cognitive group. The rate of checking the sugar content in the nutrition label was 31.2% in the cognitive education group, which was significantly higher than in the non-cognitive group, 15.4%. The cognitive education group had a higher intake frequency of unsweetened candy, jelly, and raw fruits, and higher sugar intake of unsweetened bread, white milk, and raw fruits than the non-cognitive group. In the case of the cognitive education group, the total knowledge score showed a positive correlation with the food behavior scores, and a negative correlation with the frequency of purchasing snacks after school, and the average sugar intake per day. In the cognitive education group only, the education of nutrition teachers was analyzed as a factor to reduce the total sugar intake. The cognitive group of sugar education tried to eat foods with a lower sugar content than the non-cognitive group, and nutrition education was an important factor affecting the sugar intake. Conclusion: To reduce the sugar intake of elementary school students, it will be necessary to practice oriented-nutrition education by nutrition teachers continuously. In addition, it is important to develop and disseminate various types of nutrition education materials related to sugar that can be utilized easily by nutrition teachers.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.4
• /
• pp.333-345
• /
• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1560-1570
• /
• 2007

The purpose of this study was to investigate the differences according to lifestyle in anthropometric measurement, dietary attitude, health-related behaviors and nutrient intake among the college students. The subjects were 994 nation-wide college students (male: 385, female: 609) and divided into 7 clusters (PEAO: passive economy/appearance-oriented type, NCPR: non-consumption/pursuit of relationship type, PTA: pursuit of traditional actuality type, PAT: pursuit of active health type, UO: utility-oriented type, POF: pursuit of open fashion type, PFR: pursuit of family relations type). A cross-sectional survey was conducted using a self administered questionnaire, and the data were collected via Internet or by mail. The nutrient intake data collected from food record were analyzed by the Computer Aided Nutritional Analysis Program. Data were analyzed by a SPSS 12.0 program. Average age of male and female college students were 23.7 years and 21.6 years, respectively. Most of the college students had poor eating habits. In particular, about 60% of the PEAO group has irregularity in meal time. The students in PAH and POF groups showed significantly higher consumption frequency of fruits, meat products and foods cooked with oil compared to the other groups. As for exercise, drinking and smoking, there were significant differences between PAH and the other groups. Asked for the reason for body weight control, 16.2% of NCPR group answered "for health", but 24.8% of PEAO group and 26.3% of POF group answered "for appearance". Calorie, vitamin A, vitamin $B_2$, calcium and iron intakes of all the groups were lower than the Korean DRIs. Female students in PTA group showed significantly lower vitamin $B_1$ and niacin intakes compared to the PFR group. Therefore, these results provide nation-wide information on health-related behaviors and nutrient intake according to lifestyles among Korean college students.

• Journal of dental hygiene science
• /
• v.9 no.1
• /
• pp.145-151
• /
• 2009

The purpose of this study was to examine the correlation of oral health behavior, oral health state and PHP in an effort to facilitate the promotion of oral health and improve oral health care. The subjects in this study were patients who got a scaling at the oral hygiene practice lab in the department of dental hygiene in S college dental clinic from September 5 to December 1, 2007. The collected data were analyzed with SPSS WIN 12.0 program. The findings of the study were as follows: 1. The younger patients had a smaller number of FT index, and the older patients excelled the younger ones in oral health behavior involving the use of oral hygiene supplies, regular visit to dental clinics and dietary control. 2. The patients got 2.62 out of possible five points on oral health behavior, which indicated that their oral health behavior wasn't good enough. Those whose oral health behavior was better had a smaller number of DT index and a larger number of FT index. A better oral health behavior led to a lower PHP index. 3. There was a negative(-) interrelationship between oral health behavior and DT index, and oral health behavior had a positive(+) correlation with FT index. The oral health behavior had a negative(-) correlation to PHP index, which showed that a better oral health behavior led to a lower PHP index. The above-mentioned findings seem to suggest that oral health behavior is one of integral factors to affect oral health status and PHP index, and the kind of oral health education that could change oral health care attitude should be provided during scaling practice after grasping the actual oral health behavior of patients.

• Journal of Korean Home Economics Education Association
• /
• v.29 no.2
• /
• pp.23-39
• /
• 2017

The Purpose of this study is to present the basic data for selecting and improving the safety education contents which help practically middle school students through analysis of contents of safety education in 'field of home life' of 2009 revised middle school textbooks. The subjects of analysis are 12 types of middle school textbooks: in total 24 books written by 12 publishers in terms of the revised curriculum in 2009. The analysis criteria is developed by the researcher referring to preceding studies regarding safety education based on the seventh safety education standard presented by the Ministry of Education (2015). With such analysis criteria, all words related to the contents of the safety education of analysis criteria were extracted from each textbook, such as words directly mentioned as 'safety', words mean as 'psychological safety' and 'happy life', words related to 'attention', 'note', 'stability' etc. Under the analytic frame of safety education contents according to a home economics textbook, content analysis method was used for producing the frequency and percent of those words. The textbook analysis shows that the number of pages regarding safety education is 336.3 pages, as 9.8% in total 3,412 pages of 12 types of technology and home economics textbooks. As following the analysis of each textbook volume of the proportion in the contents related to safety education, 224.9 pages are on the first volume and 111.9 pages are on the second volume. As grades increase from year one to year three, the proportion of safety education in home economics textbooks is decreased. The highest number of safety education contents unit is 'Self-management of youth' which includes three parts of safety education. In the case of a unit for emphasizing practice, experience and practical exercise such as 'Life of youth' and 'Practice of eco-living', safety education content in the area of 'life safety' are mostly contained. Safety accidents related to the most student experienced, Household accidents (1.4%) and experiment or practice accidents (0.3%) are presented in a low figure. The contents of universal housing and school violence are duplicated on first and second volume of text. The most presented safety education content in the 12 types of textbooks are proper sexual attitude, dietary problems, family conflict and food choice. The least common contents are dangerous drugs, family welfare, internet addiction and industrial accident compensation insurance. As this study is to analyze 12 textbooks developed in 2009 revision curriculum, it is necessary to compare it with the textbook written by the revised curriculum in 2015 and to clarify the contents system of safety education and to avoid duplication of contents. In addition, it is necessary to develop and distribute a safety education program that can support textbooks.

• Journal of Preventive Medicine and Public Health
• /
• v.19 no.1 s.19
• /
• pp.85-90
• /
• 1986

This study was conducted in July-August, 1984, to define the causes of chronic gastrointestinal symptoms in rural population and to provide data for the management of such patients. A household survey was conducted to identify all the residents of Youngchun and Sungiu counties in Kyungpook province who were over 20 years of age, had chronic upper gastrointestinal symptoms for over the last 6 months, never had medical examination for the symptoms, and volunteered to participate in the gastroscopic examination. Gastroscopy was done for 106 males and 108 females. Gastric ulcer was found in 16.8% of all the examinees, duodenal ulcer in 15.4%, gastritis in 14.0%, and gastric cancer in 3.7%. No lesion was found by gastroscopy in 52.3%. Gastric ulcer more common in male(26.4%) than in female(7.4%) (p<0.01) and the same was true for duodenal ulcer(20.8% of male, 10.2% of female). Gastric cancer was found in 7.5% of the male while none of the female had gastric cancer. A higher proportion of the female (68.5%) showed normal finding in the gastroscopy than the male(35.9%) (p<0.01). No significant association was found between the upper gastrointestinal symptoms and the gastroscopic findings. The higher prevalence rate of gastric ulcer than that of duodenal ulcer in this study which is the reverse of the study findings of urban area in Korea and western countries may be related in part with the dietary habit and social environment of the rural population. Although early diagnosis is the most important for the treatment of gastric cancer, many of the people with chronic upper gastrointestinal complaints defer the diagnosis and treatment. It is may be due to lack of the knowledge of diseases and the health care attitude of the rural people. A national program for the health education and mass screening for the gastric cancer should be developed.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.29 no.2
• /
• pp.226-236
• /
• 2002

The purpose of this study was to get descriptive statistics of the contributing factors for early childhood caries and to predict the relationship of dietary, behavior factors and health status factors of the mother and child at pregnancy and after birth. 411 first caregivers of 5-year-old children in 12 kindergartens in Kangnung city were selected by stratified random cluster sampling. They were asked to fill out questionnaires and 364 of them responded. The obtained results were as follow: 1. Over the three-Fourth of children used nursing bottle or had breast feeding habit beyond the age of 1 year. 2. 8.7% of respondents didn't recognize the necessity of the preventive measures immediate after eruption of primary tooth, and only 35.1% replied that they had begun tooth cleaning. 3. Over 90% of children brush the teeth more than once per day. But over half (614%) of them brush their teeth without parents instruction. Sixty percent of children eat between the meals as often as 1-3 time(s) a day and the remainder at any times. 4. The first time of dental visit was for most children (87%) at over 3 years, recommending the earlier dental visit. Notwithstanding the rate of routine dental visit experience was relatively high(40.2%), implicating positive parents' attitude about oral health at Kangnung area. 5. The relationships between oral health state of the parents and the variables such as the timing of the first tooth cleaning, the frequency of brushing, the time of first dental visit, and the reason of first dental visit were not statistically significant. Together, there was no statistically significant difference between rural and urban area, private and public kindergarten, and boy and girl($x^2-test$, p>.05 or Fisher's exact test, p>.05).