• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.206-226
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• 2010

The purpose of this study was to examine the effect of eating with family or alone on the self-rated mental or physical health and then work out strategies of making people recognize the importance of eating with family and its practice. Study subjects were 610 primary school 5th- and 6th-grade students in Daejeon Area. A questionnaire survey was carried out. 57.9% of students had working mothers. The frequency of meal in a day was $2.90{\pm}0.42$ and this frequency was lower in students who had working mothers (p < 0.05). The frequency of skipping breakfast (times/week) was $1.02{\pm}1.77$. The frequencies of eating alone (times/week) were $1.04{\pm}1.65$ for breakfast and $0.97{\pm}1.52$ for dinner. Also, the frequency of eating alone for dinner was higher in students who had working mothers (p < 0.001). When the frequency of eating alone for breakfast or dinner was higher, the frequencies of skipping breakfast and dinner were also higher (for all, p <0.01). When the frequency of eating alone for breakfast or dinner was higher, the self-rated positive mental health were lower (p < 0.05 and p < 0.01 respectively) and the self-rated negative mental health (for dinner, p < 0.05) and the self-rated negative physical health was higher (p < 0.05 and p < 0.01 respectively), thus presenting negative health. The frequencies of eating with family (times/week) were $3.37{\pm}2.50$ for breakfast and $4.14{\pm}2.19$ for dinner. Also, the frequency of eating with family for dinner was lower in students who had working mothers (p < 0.01). When the frequency of eating with family for breakfast was higher, the frequency of skipping breakfast was lower (p < 0.01). When the frequency of eating with family for dinner was higher, the frequency of skipping dinner was lower (p <0.01). In addition, when the frequency of eating with family for breakfast or dinner was higher, the self-rated positive mental health were higher (for both, p <0.01) and the self-rated negative mental health was lower (for breakfast, p < 0.01) and self-rated negative physical health were lower (for both, p <0.01), thus presenting positive health. Therefore, in order to maintain positive health, it is necessary to recognize the importance of eating with family at home and educate people to carry out a systematic and continuous dietary life, thus increasing eating with family and reducing eating alone and skipping a meal.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.40-46
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• 2013

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.150-161
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• 2001

The current socioeconomic climate has meant more children spend more time alone at home even for dining. This study was performed to characterize modem Korean childrens´food ecology based on mealtime atmosphere. A total of 705 elementary school students, 347 girls and 358 boys took part in the study. They were chosen evenly from the Seoul metropolitan areas, provincial cities, or rural areas, and were asked to fill out a questionnaire. The questionnaire was categorized to determine various factors related to food ecology, life styles, and health related symptoms. The average age of the study subjects was 11.5 years. The average height, weight, body mass index, and Rohrer index were 143.2cm, 37.6kg, 18.2 and 127.2 respectively. A significant number of children(39.2%) answered their bed time was between 11 and 12 pm. Only 28.3% answered that the whole family has breakfast together, and 47.7% have dinner together. A considerable number of children, 17.8% for breakfast and 6.9% for dinner, answered they eat alone. Most of the children answered they like to have dinner with the whole family. Half of the children answered they do not feel hungry before having breakfast. Proportions of children for their favorite meal time were 66.8%, and 25.4% and 7.8% for dinner, school lunch, and breakfast respectively. The largest proportions of children, 53.3% and 68.7%, have breakfast and dinner at home. Most of the children(75.2%) never purchase their dinner. Forty two% of the children answered they like school lunch, however, 60% of children answered they leave portions of lunch uneaten occasionally or always. Only 38.0% and 46.2% of the children have nutritionally adequate diet for breakfast and dinner. Children having more meals with the whole family possessed a more positive attitude towards breakfast compared to the children who eat with the whole family less frequently. In conclusion, Korea children are exposed to different health threatening food ecology problems related to changing environments, and consistent concern and support from community nutritionists are required.

• Korean Institute of Interior Design Journal
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• no.20
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• pp.56-61
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• 1999

The purpose this study was to examine the actual condition and trends in changing the seating style in the house, focusing on the behavioral posture. The data was collected through the self-entry questionnaire designed for this study and the sample of 400 in total, 200 cases from Korea and 200 cases from Japav. The major findings were as the following : the seating style of Korean and japanese female university students were the floor-seating trends in the present conditiov. But they generally preferred the chair seating in the future. In the present seating style, the chair seating style has included bath, study, dinner, sleep, make-up, rest and family communication in that order by Korean Female university students ; the chair seating style has included sleep, study, dinner, make-up, bath, rest and family communication in that order by japanese. In the future seating style, the chair seating style has included study, make-up, dinner, sleep, bath, family communication and rest in that order by Korean ; the chair seating style sleep, study·make-up, dinner, family communication, rest and bath in that order by Japanese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1285-1296
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• 1998

This study was performed to investigate the food behaviors of college students through a food record method. In this study, one hundred and sixty seven students of Dankook university were chosen(male:77, female:90). We collected data about nutrients intake and food behaviors. Food behaviors included a frequency of both meal and snack, meal time, eating place, person with whom they ate, reason for eating, feeling after eating, and activities during mealtime. The results of the study were summarized as follows. Energy intake per day of male and female were 2201kcal and 1781kcal, respectively. Expect for the protein, vitamin C and phosphate, nutrients were not satisfied with the RDA, especially the intake of vitamin A, Vitamin B2, and calcium was very low. Average eating frequency per day was 5.1 and meal eating frequency per day was 2.6. In addition, male ate more frequently than female did. The interval between breakfast and lunch was 295 minutes, and between lunch and dinner was 373 minutes. The places where they ate the meal and snack were mostly school and restaurant at lunch and dinner, and there was not a significant different between weekday and weekend. On weekdays, the 40~50% of subjects had a breakfast with family, and most students had a lunch or dinner with friends. During weekend, although the percentage of students who had a lunch and dinner with family were increased, a lot of students had a lunch and dinner with friends or alone. In case of reason for meal and snack, the 60~70% of subjects answered that they ate the meal for hunger, and there was not different between weekday and weekend. 60~70% of subjects felt that they eat proper, but the percentage of overeat was increased for dinner. Most students were talking with others while they had a lunch. About 20% of subjects ate only food at both breakfast and dinner and 30% of subjects were watching TV. In correlation between nutrients intake and food behaviors, the higher frequency of eating, the higher carbohydrate intake in male. In case of female, protein intake and dinner time showed the negative correlation, and protein intake and mean intervals of eating had a positive correlation. In case of male, reason for eating affected the nutrient intake, but eating place, after feeling and activity for eating had no relation with nutrients intake. But in case of female, these factors affected nutrient intake. Therefore, food behaviors had an effect on nutrients intake, and the type of effect was different between male and female.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.692-697
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• 2011

Restaurant managers seeking to maximize revenue should look carefully at how long their tables are occupied and how much the average diner spends. This study examined the effect of the customer's party size on restaurant revenue. The dining periods were divided into 2 types (lunch vs. dinner/weekdays vs. weekends), which were combined to show the average spending per minute (SPM), to determine if the dining periods have measurable effects on the dining duration and average bill. The results show that the dining duration for dinner was much longer than that for lunch and there was no significant difference in dining duration between weekdays and weekends. On the other hand, customers in larger parties at lunch time had a higher SPM than those in smaller parties. A larger customer party size was associated with a longer dining duration for dinner and on weekdays. During all operating periods (lunch, dinner, weekdays, weekends), the party size had a significantly positive effect on the mean spending per minute. For restaurant managers, these findings suggest opportunities to increase revenue and adopt revenue management strategies.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.364-374
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• 2004

This Study was carried out to investigate dietary life and recognition of diet related factors in elemantary, middle and high school students. This study was surveyed by questionnaires and data were analyzed by SPSS program. Comparative analysis was conducted according to three school student groups(elementary childrens, middle school students, high school students). The subjects were 1,886 school students(female 893, male 959) of 51 schools in nationalwide region. The Distribution of subjects was elementary school childrens 544, middle school students 661 and high school students 681. The results are summarized as follows. Only Sixty percent of the subjects had breakfast regularly. About one forth of the subjects had the habit of skipping breakfast or eating 2-3 times per week. Pricipal reasons of skipping breakfast were 'busy'(50.7%) and 'not delicious or poor appetite'(31.0%). Regularity of having breakfast and reasions of skipping breakfast were significant differences according to school student groups(p<0.001 respectively). About half of the subjects didn't have sufficient amounts in breakfast. Most subjects(92.1%) had lunch regularly by virtue of school lunch service. One forth of the subjects had dinner irregularly. Pricipal reasons of skipping dinner were 'not delicious'(41.7%), 'busy'(15.1%) and 'weight loss'(14.3%). Regularity of having dinner and reasons of skipping dinner were significant differences according to school student groups(p<0.01, p<0.001 respectively). The most delicious meal was dinner in 56.7% of the subjects and lunch in 37.1% of the subjects. There was significant difference in recognition of most delicious meal according to school student groups(p<0.001). Only ten percent of the subjects thought that nutrition education was not needed. Diettitian was recognized as nutrition educator in sixty percent of the subjects. Only 5 percent of the subject recognized teacher as nutrition educator. There were not significant differences in most delicious meal and nutrition educator according to operation type of school lunch service. The findings suggested continuous attention and guidance for healthy dietary life and necessity of nutrition education for both school students and their parents.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.405-414
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• 2016

Objectives: The associations between the eating behavior and energy and macronutrient intake from meals and snacks consumed during different times of the day across the menstrual cycle were investigated in 74 healthy female college students. Methods: A 9-day food record was collected during the last 3 days before menstrual onset (phase 1) and the first 3 days after menstrual onset (phase 2) and from the 4th to the 6th day after menstrual onset (phase 3), respectively. Anthropometry was assessed and eating behaviors were measured using the Dutch Eating Behavior Questionnaire (DEBQ). Results: External eating was the most prevalent type of eating behavior, followed by restrained eating and emotional eating. Restrained eating was positively associated with energy, carbohydrate and lipid intake at the breakfast and midmorning snack during phase 3. However, emotional eating was also positively related to energy and macronutrient intake at the dinner and after-dinner snack during phase 1 and phase 3, with higher level detected in the phase 1. The association of emotional eating with the snack consumption was highest in phase 1. External eating was positively associated with energy and macronutrient intakes at the dinner and after-dinner snack across the three phases, the highest level being phase 1. In addition, restrained eating was positively associated with the weight, body mass index(BMI), fat mass, waist and hip girth of the subjects. Conclusions: Eating behaviors varied with regard to meals and snacks consumed during different times of the day across the three menstrual phases. Dinner and afterdinner snack consumption in premenstrual phase could be considered as a time when women are more prone to overconsumption and uncontrolled eating.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.127-135
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• 2003

The aim of this study was to determine what kinds of foods university students have, how often they eat out and the regularity and quantity of food they consume. A questionnaire surrey was conducted on 597 university students. The main results are as follows : The average weight of the participants was 68.24kg(male) and 53.12kg(female) with average height 174.50cm(male) and 162.48cm(female). Many students ate irregularly (breakfast 73.5%, lunch 54.4%. dinner 57.1%). The percentage students who had a meal with the average amounts of food were 32.2%(breakfast), 61.1%(lunch), 39.2%(dinner). Male students ate out than female (lunch＞dinner＞breakfast). Male students usually ate rice, meat, fish, soybean and seaweeds, Female students ate bread, fruits and milk products. Male students consumed carbonated beverages drinks and alcohol more often than females-who consumed many types of-snack More female students preferred fast food than males.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.271-279
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• 1992

In this report, we investigated meal patterns by area, age, profession from the data of the Korean National Nutrition Survey which had been carried out in 1989. The proportion of home prepared meal was about 90% at breakfast and dinner, and 46.3% at lunch. People had meals outside of home mainly at lunch(31.1%), and usually ate restaurant meal(17.7%). The proportion of meal skipped was 7.1% at breakfast, 3.9% at lunch, and 1.2% at dinner. At large city, 10.3% of people skipped breakfast, it was the highest proportion among three areas(large city, small city, and rural area). Also, the proportion of meal outside of homes was the highest among all areas. In rural area, home prepared meal was prevalent for all meals. Among all age groups, people between 20 and 49 ate out most frequently. For people between age 16 and 19, meal skipping was frequent for breakfast and dinner, especially, 20.5% of girl skipped breakfast. At lunch, the proportion of meal skipping was the highest in age higher than 50 groups. Among all professions, people in service job skipped lunch and dinner at the highest proportion. Manager and deskworker skipped breakfast by 12.9% and they ate out at lunch by 82.5%.