• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.38-48
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• 2012

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

• Journal of Korean Academy of Nursing
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• v.38 no.4
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• pp.533-540
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• 2008

Purpose: This study was designed to examine the effects of a weight control program on body weight and the sense of efficacy for control of dietary behavior in psychiatric inpatients. Methods: A quasi-experimental design was used. Data were collected from March 1 to September 30, 2007. Female mentally ill patients in closing psychiatry ward of H University Hospital participated in the study (16 persons in the experimental group and 13 in the control group). Results: The weight control program including diet therapy, exercise, education and behavior modification therapy decreased the rate of weight gain in female mentally ill patients taking atypical anti psychotics, and effectively increased a sense of efficacy for control of dietary behavior. Conclusion: Weight control program had a positive effect as a nursing intervention to decrease obesity and to increase the sense of efficacy for control of dietary behavior of psychiatric inpatients in psychiatric inpatients.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.562-569
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• 2010

This study was conducted to investigate the hypocholesterolemic effects of porphyran and insoluble dietary fiber isolated from laver in rats fed high fat diet containing 1% cholesterol, 0.25% sodium cholate and 12% lard. Rats were fed, ad libitum, diets containing 5% diet fiber as cellulose(normal control or high fat control), porphyran or insoluble dietary fiber for 4 weeks. Among the groups fed high fat diet, liver weight was significantly lower in high fat porphyran group than high fat control. Plasma GOT, GPT, total cholesterol, cholesteryl ester, LDL-cholesterol and liver total cholesterol concentration were significantly lower in high fat porphyran group than high fat control. The feeding of porphyran significantly increased fecal cholesterol and bile acid excretion. The feeding of insoluble dietary fiber had no significant effect on either plasma or liver cholesterol levels, although fecal cholesterol level in the insoluble dietary fiber group was significantly higher than that in the high fat control. The results indicate that porphyran isolated from the laver may exert their hypocholesterolemic effect by increasing excretion of fecal bile acid and cholesterol.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.820-833
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• 2008

The study analyzed the body shape perception, weight control attitude, nutrition knowledge, and dietary habits of 529 high school students in Jeju surveyed from January 14-18, 2008 according to students' body shape satisfaction, with the aim of providing basic nutritional education data to aid in appropriate weight control for high school students. The data were analyzed by descriptive analysis, T-test, Chi-square test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win 12.0 program. The body mass index (BMI) of subjects was in the normal range. With regard to weight distribution, 59.4% of subjects showed normal weight and girls were significantly more underweight than boys. More girls considered themselves to be fatter than boys and tended to be increasingly dissatisfied with their body shape. Both boys and girls were more interested in weight control for obesity and were significantly less satisfied with their body shape. Efforts at weight control and reduction had occurred significantly more often for girls than for boys. Dietary attitude scores were significantly higher in girls than boys. BMI positively correlated to weight control concern and nutrition knowledge positively correlated to dietary attitude. BMI negatively correlated to the body shape satisfaction, which in turn negatively correlated to food ingestion disorders. Therefore, it is necessary to develop a systematic nutrition educational program that can induce changes in dietary behavior and increase accurate perception and satisfaction of body shape.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• The Korean Journal of Community Living Science
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• v.25 no.4
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• pp.473-486
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• 2014

This study examines the relationships between dietary self-efficacy, social support, depression, and weight-control behavior of children and adolescents. A total of 593 students (280 children and 313 adolescents) from schools in Seoul, Gyeonggi-do, Jeollabuk-do, and Daegu were surveyed using scales for dietary self-efficacy, social support, depression, and weight-control behavior. The data were analyzed through a frequency analysis, means and standard deviations, a t-test, a one-way ANOVA, the Tukey test, the Pearson's correlation, and a stepwise multiple regression analysis. According to the results, weight-control behavior was more likely in girls than boys, high-school students than elementary-school students, and obese/overweight students than normal/underweight students. The factors influencing children's weight-control behavior were general eating habits, the BMI, depression, food choice, and family support, in that order, and those influencing adolescents' weight-control behavior were general eating habits, gender, and the BMI, in that order. These results are expected to be useful as basic data for developing weight-control programs for children and adolescents.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.10-21
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• 2009

The objective of this research was to assess the dietary habits, food frequency, and nutrition knowledge of young children who like sweets in the Busan area; the study was conducted using survey method with questionnaires. One hundred eighty three children, aged 8 to 9 years, were divided into two groups: the sweet preference group (SPG) and the control group, based on the subjects' scores for sweets-related dietary habits, sweets preference, and sweets frequency. For dietary habits, the score for eating more snacks than meals was significantly higher in the SPG group than the control group. The SPG group members were also more likely to skip breakfast, have irregular meals, and consume instant and fast food more frequently (p<0.001) than the control group. Nutrition knowledge scores for proper snack intake and proper dietary attitude were significantly lower in the SPG than in the control group (p < 0.05). With regard to food frequency, the SPG consumed more bread, cake, chicken, ham, sausage, hamburger, and ice cream, but less fish, tofu, beans, kimchi, bean sprouts, and milk than the control group. Strong positive correlations were noted between sweets preference, sweets frequency, and sweets-related dietary habits, whereas all of them were correlated negatively with nutritional knowledge. Sweets frequency was related negatively to meal regularity, having breakfast, eating the adequate amount of meals, and recommended food frequency.

• Journal of Nutrition and Health
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• v.29 no.9
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• pp.934-942
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• 1996

This study was performed to investigate the influence of dietary fibers on the serum lipid level and bowel function in aged rats. Fiber sources of experimental diets were made from mugwort(M), butterbur(B), apple(A), sea mustard(S) by drying and milling. Each of fiber sources was mixed into the diet at the level of 5, 15% of diet. Sprague-Dawley strain, 13 month old male rats were divided into 9 groups by randomized complete block design : C, M5, B5, A5, S5, M15, B15, A15, S15. The animals were fed ad libitum each of experimental diets for 4 weeks. Control group showed lower food intake compare to the other groups. There were no significant difference between 5% groups and 15% groups in food intake. Fecal weight, dry fecal weight and fecal water content of control group were significantly lower than those of experimental groups, and fecal water content was increased by increasing level of dietary fibber. Apple group showed the lowest values, sea mustard group showed the highest. The shorter transit time was observed in the group of higher intake of dietary fiber. At the same level of dietary fiber, transit time of sea mustard group was shorter than the other groups. With increasing age, serum triglycerides, total cholesterol were increased and HDL-cholesterol was decreased. Fiber fed groups showed lower serum TG, TC and higher HDL-c level compare to the control group. Absorption rates of calcium, magnesium and phosphorus was tend to be lower in the group fed dietary fiber sources than control group. Mucosa weight and maltase activity in the small intestine were decreased by increasing age. As intake of dietary fiber increaed, mucosa weight in the small intestine was not different but maltase activity was decreased.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.601-609
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• 2008

The study was carried out to investigate the dietary attitude and hematological status of the middle school football players in Busan. The survey was conducted from September 15 to October 15, 2006 by questionnaires and data analyzed by the SPSS program. The results are summarized as follows: The weights and body mass indices of the football players were significantly lower than those of the control. Dietary attitude scores showed no significant differences between the groups. Nutrition knowledge scores of the football players were lower than those of the control. Both football players and the control preferred the sweet taste rather than others. The football players preferred the hot taste, meats, and fish rather than the control did. Serum triglyceride level of the football players was significantly lower than that of the control. Blood iron level was significantly lower in the football players than in the control. Blood urea nitrogen concentration was higher in the football players than in the control. Therefore proper nutritional education programs are required for middle school football players to improve their nutritional status and physical strength.