• Journal of the Korean Society of Food Culture
• /
• v.33 no.2
• /
• pp.176-185
• /
• 2018

The objective of this study was to investigate the effect of dietary education on undergraduate student's health, environment, and consideration. A total of 54 participants were recruited from an undergraduate student in Seoul. We conductive quantitative analysis of a structured questionnaire and qualitative analysis of interviews recorded by photovoice. There are significant differences among knowledge, dietary attitude, and food behavior in the field of health (p<0.001). In the field of health, photovoice data were categorized as 'health care practice', 'Korean dietary lifestyles', or 'awareness of importance of health' (p<0.001). In the field of environment, photovoice data were categorized as 'environment-friendly dietary lifestyle' and 'environmental contamination minimization'(p<0.001). In the field of consideration, photovoice data were categorized as 'gratitude for others', 'joy of cooking'or 'eating meals together'(p<0.01). In conclusion, we found that dietary education about health, environment, and consideration may affect healthy dietary lifestyle among undergraduate students. Our findings may warrant further studies to develop significantly effective dietary education for undergraduate students.

• Journal of Nutrition and Health
• /
• v.38 no.9
• /
• pp.756-764
• /
• 2005

The purpose of this study was to explore the variables affecting the quality of hospital dietary services. The quality of hospital dietary services was investigated in two ways, which can be named by factual quality and perceived quality The variables affecting hospital dietary services were classified into two categories, $\ulcorner$organizational environment variables$\lrcorner$ and $\ulcorner$work behavior variables$\lrcorner$. Quality readiness survey was conducted to investigate $\ulcorner$organizational environment variables$\lrcorner$ and $\ulcorner$work behavior variables$\lrcorner$ on 225 dietitians working in dietary departments of 45 general hospitals which had more than 400 beds. $\ulcorner$Organizational environment variables$\lrcorner$ were categorized into four variable group:'organizational work design', 'organizational culture', 'department head leadership' and 'top management leadership'. $\ulcorner$Work behavior variables$\lrcorner$ were categorized into three variable group: 'individual behavior', 'peer group behavior', and 'behavior toward supervisor'. Top management leadership (p< 0.01)' in the $\ulcorner$organizational environment variables$\lrcorner$ had significant impacts on the factual quality of hospital dietary services.

• Hwankyungkyoyuk
• /
• v.25 no.2
• /
• pp.195-209
• /
• 2012

The purpose of this study was to develop an environmental education programs utilizing dietary life. On this study, the environment education programs developed upon dietary life were implemented to the third graders to see how they affects their environmental literacy and specific aims of this study. The results were as follows; The first of all, we should start by outlining the relationship between our environment and our diet. We can use the resulting outline to develop the environmental education programs with the purpose of improving our diet. Secondly, there were significant changes in environmental recognition between the control group and the test group. Thirdly, the environment educational programs based on dietary life could enhance knowledges, emotions and activities about environment. As a conclusion, the environmental education programs could confirm its value as the environmental education programs in this study, and it could bring out positive influence on environmental literacy of third graders in the elementary school.

• Journal of Nutrition and Health
• /
• v.19 no.1
• /
• pp.23-31
• /
• 1986

This study was attempted to investigate the effect of family environment on the dietary quality of adolescence. The subjected were 390 girls aged from 13 to 19 and their mothers in Chung-Nam province area. The survey was conducted from Febril 6 to 16, 1985. The results can be summarized as follows ; 1) The mean dietary score of nutrient adequacy of subjects was 11.85 out of possible 17, which showed that all nutrients intake might be lower than the R.D.A. 2) According to resident place, dietary quality was tended to be better in order of rural place, small city and medium city 9P<0.01). 3) In smaller numbers of family members, dietary quality was tended to be better (P<0.01). 4) Family pattern did not affect the dietary quality. 5) According to socioeconomic status, dietary quality was tended to be better at the upper class(P<0.05). 6) Dietary quality was tended to be better according to the increase of PCEF(per capita expenditure for food). 7) Mother's employment was likely to improve the dietary quality (P<0.01). 8) Dietary quality was tended to be better according to mother's favored attitude toward nutrition(P<0.01). 9) Mother's attitude toward taste affected the dietary quality, but this effect was not constant(P<0.01). 10) Mother's attitude toward family's food preference affected the dietary quality adversely (P<0.01). 11) Mother's score of nutrition knowledge was likely to affect the dietary quality. 12) Dietary quality was positively correlated to health status of subjects. And there was a significantly negative correlation between dietary quality and menarcheal age (P<0.01).

• The Korean Journal of Food And Nutrition
• /
• v.31 no.2
• /
• pp.284-292
• /
• 2018

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.1
• /
• pp.79-86
• /
• 2008

In this study the sensitivity subjected to housing environmental as well as actual life and subjected to dietary living using experimental mice were investigated. In order to invest sensitivity for dietary life of the mice, using the dropwort(MINAISU) juice and the fermented with the extracted dropwort for change of weight on the mice, this was examined. The result of thus, group of infection through the mouth on dietary treatment for the high-fat foods and the dropwort more than compared with group of dietary treatment for the high-fat foods tended to be decreased. On fermented secretion group of the dietary treatment total cholesterol number also was decreased, the concentration of HDL cholesterol was shown a slight increased. The result of studying for the sensitivity controlled architectural structural material for the mice, coming under wooden living environment, making appearance with increasing weight as well as taking food and drink for psychological rest was considered. To examine changing weight through the mice in regard to the sensitivity for dietary life and living environment, in connection with promotion of health as well as diseases control the caused by those, would be achieve new balanced growth on basic study. Also that would be anticipated to making good use of thus results.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.3
• /
• pp.345-352
• /
• 2022

In this study, the dietary habits of the spinyhead sculpin Dasycottus setiger were investigated based on 156 specimens collected seasonally between May 2018 and February 2019 from the East Sea off the Korean coast. In terms of the weight contribution (%W), the main food items of the spinyhead sculpin were found to be teleosts (33.5%), followed by carid shrimps (13.8%), amphipods (13.3%), cephalopods (12.0%), and polychaetes (7.1%). Dietary analyses based on the weight contribution of different prey taxa in the diet of the spinyhead sculpin revealed considerable variation in the dietary composition in terms of the sampling region and fish size implying intra-specific dietary segregation. The spinyhead sculpin showed a size-related trends in dietary shift from amphipods to carid shrimps and teleosts in northern region, and from carid shrimps and mysids to teleosts and cephalopods in middle eastern coast. Multivariate analyses of dietary changes revealed that the dietary composition of spinyhead sculpin is significantly associated with the sampling site, but not the fish size. Amphipods contributed more to the diets of the northern population, while mysids typified the diets of spinyhead scuplin inhabiting the middle eastern coast, indicating differences in available food resources between the two study regions.

• Human Ecology Research
• /
• v.54 no.4
• /
• pp.397-404
• /
• 2016

This study analyze factors influencing the dietary life of Korean women. This study analyzed 653 women aged 19 (and over) in Korea using materials developed by Social Sciences Korea Food Sustainability Study Group in 2015. As a result, in dietary life characteristics, females with higher education in their 40s and 50s and with a high income level, married women, and women thinking are subjectively healthy and show a statistically significant difference compared to other groups. Next, a correlation analysis is conducted to examine the relationship between independent variables and dietary life. The results showed a positive relationship with all variables, and a high correlation in the sales recognition of homegrown products (r=.384), the recognition of a food environment (r=.349), the recognition of food welfare (r=.325), and the recognition of food safety (r=.322). Factors that influence dietary life are extracted and the causal relationship is verified through multiple regression analysis of which the dependent variable is dietary life. In a regression model of dietary life, the researcher finds the trend that explanation power increases by models that the variable group is added in an individual model ($R^2$ is changed from .090 to .215 and from .250 to .273). Subsequently, age, level of education, recognition about value of organic agricultural product, recognition about the sales of homegrown products, recognition of food environment, recognition of food safety, and recognition of food insecurity are factors that influence the dietary life of women.

• Korean Journal of Community Nutrition
• /
• v.21 no.2
• /
• pp.165-177
• /
• 2016

Objectives: This study attempted to compare adolescents' dietary behaviors and perceptions by gender in order to recommend useful strategies for nutrition interventions. Methods: Subjects were 2,363 middle school (MS) and high school (HS) students. They completed a self-administered questionnaire on their interest in diet and health, dietary perceptions, nutrition knowledge, dietary practices, and dietary environment at home. Data were analyzed using t-test, $x^2$-test, and simple regression analysis by gender and by school groups Results: Overall, girls obtained higher scores than boys did for "interest" (MS: p<0.001; HS: p<0.01), "dietary perceptions" (MS: p<0.001; HS: p<0.01), and "knowledge" (MS: p<0.01; HS: p<0.001). Regarding "dietary practices," no gender differences were observed among MS students, however, among HS students, boys obtained higher scores-reflecting good practices-than girls did (p<0.01). In all subjects, dietary environment at home was strongly associated with dietary practice than other variables (MS boys: ${\beta}$=0.435, p<0.001; MS girls: ${\beta}$=0.492, p<0.001, HS boys: ${\beta}$=0.271, p<0.001; HS girls: ${\beta}$=0.429, p<0.001). Conclusions: We observed gender differences in some of the variables such as knowledge and perception among adolescent students. Educational programs and core strategies that consider these gender differences need to be developed. Specifically, for girls, educational programs should focus on facilitating dietary recommendation adherence, whereas for boys, the program could focus on improving dietary knowledge and perceptions.

• Journal of Environmental Science International
• /
• v.14 no.2
• /
• pp.121-128
• /
• 2005

Hexachlorobenzene (HCB) was analyzed in various marine organisms of Korea. HCB was detected in all organism samples with residual concentrations from 0.51 to 222 pg/g wet weight. HCB residue was the highest content in crustacean, and followed by bivalves, fish, cephalopods and gastropods. The residues were comparable to or lower than those in marine organisms of other countries. Daily dietary intake of HCB from seafood was estimated to be 13.4 pg/kg body weight/day. The relative contribution of taxonomic group to the total dietary intake of HCB were in the order of crustaceans $(40.1\%)$, bivalves $(34.2\%)$, fish $(23.1\%)$, cephalopods $(2.22\%)$, and gastropods $(0.38\%)$. Daily dietary intake of HCB expressed as toxic equivalent (TEQ) value was estimated to be $1.34\times10^{-3}pg$ TEQ/kg body weight/day. This value did not exceed tolerable daily intake (TDI) proposed by the WHO, the UK toxicity committee and the KFDA. Cancer risk and target hazard quotient (THQ) due to the consumption of the marine organism in Korean adult population were evaluated using the exposure equation of food ingestion. This result suggests that dietary intake of HCB by the consumption of Korean seafood seems to be safe for human health with negligible cancer and non-cancer risks so far.