• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.7385-7393
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• 2015

This study aimed to identify the effect of brown rice-vegetable school meals program on the subjective health status, BMI and hematological parameters of high school students. This is a single group pre-post study design that includes 17 high school boys and 18 high school girls. Students were catered for lunch and dinner with brown rice and a vegetarian diet for 12 weeks at the school. The collected data on subjective health status, BMI levels and hematological parameters were measured in pre and post, and changes were compared by paired t-test. Subjective health status of the participants has improved and BMI was reduced. Blood Hct, Hb, Hct, total protein and albumin have also been reduced. Ca and triglyceride levels decreased in females. However, all levels were reduced within the normal range. These results show that brown rice-vegetable intake of high school students reduces weight and helps them prevent from acquiring cardiovascular diseases in adulthood through the reduction of serum triglyceride and in practicing healthy eating habits.

• Journal of the Korea Furniture Society
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• v.19 no.4
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• pp.260-272
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• 2008

The recent concept of kitchen is likely defined as "Kitchen Culture" including the function of living room where all families make a conversation as well as a dinner, and it is becoming another type of the residential environment, deviating from the stereotype as only cooking area. Particularly the comfortableness of living room is closely associated with a receipt function of kitchen, and the sort & dimension & size of furniture and diversity of shapes playa more meaningful role for improving our life standard & comfortableness compared with the past, nevertheless this receipt study is carelessly handled in the first phase of construction. This Study is focusing on understanding the modern concept of kitchen where the open space concept is being introduced as more reasonable space concept, and on suggesting a solution for receipt-function of the modern kitchen concept connected with "L-D-K (Living room - Dining room- Kitchen)" space idea. In the Chapter 2 the concept of receipt and function of kitchen, the wide variety of kitchen utensils was checked up, and in the Chapter 3 the change of trends of kitchen area & receipt space was considered, and finally in the Chapter 4 the modern concept of kitchen was presented, by instancing overseas examples with receipt planning. As a consequence, the alternative of the receipt in the modern kitchen is to install an Ireland table or another type of receipt-available table (lower furniture) in the dead space between kitchen & living room for motivating smooth communication and convenient receipt, and that is the trend nowadays. Kitchen desires a rapid change. Through this kind of study it should be more researched that kitchen is not an independent space any more and lies in the mutual connection of L-D-K.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.199-206
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• 2008

The purpose of this study was to investigate snacking behavior in adolescents. We selected one middle school and one high school in 11 school districts in Seoul. The subjects were 1,813 students (904 boys and 909 girls) in 21 schools (11 middle schools and 10 high schools). Subjects reported their snacking behavior: snack frequency, snack type, snack time, with whom to eat snack, place to purchase snack. The subjects were classified into four groups by gender and schooling. The mean snack frequency was 2.8. Girls ate snacks more frequently than boys (p < 0.001). More than half of subjects ate 1 to 3 snacks a day. Only 9.3% of them did not eat any snack. Tangerine was highly ranked in snack type. Each subject groups had different snack time (p < 0.01) and type of snack (p < 0.001). Most snack was consumed alone (46.6%), however they mainly ate fruits and other foods with family. 46.9% of snacks were purchased outside. A typical snack time was 'before dinner' for most snacks except fruits. Unhealthy foods like soft drinks, cookies, chips, candies, chocolates, ice creams had relatively high proportion in snack consumption with friends. In conclusion, adolescents had different snacking behaviors by their age and gender. These results indicate necessities of multi-dimensional efforts at home, school, media and government level considering adolescents' age and gender for their healthy snacking behavior.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.327-337
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• 1995

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.139-148
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• 2005

This study was carried out to investigate the dietary behaviors and nutrient intake of high school girls in Iksan and Seoul cities. The subjects consisted of 122 students in Iksan city, and 136 students in Seoul city. The proportion of subjects who eat meals irregularly was higher in Iksan ($94.8\%$) than in Seoul ($80.9\%$). The proportion of subjects who skip meals was also higher in Iksan ($61.5\%$) than in Seoul ($56.6\%$), and most of them ($69.7\%$) skipped breakfast, even thought they thought that it was the most important meal ($86.4\%$). The subjects tended to overeat at lunch ($41.9\%$) and dinner ($55.4\%$). The main reasons that the subjects skipped a meal were a lack of time (50.7%) and poor appetites ($23.7\%$). Most of the subjects ($57.4\%$) had tried to control their body weight by taking drugs ($40.5\%$), doing exercise ($34.5\%$), and controlling their diet ($25\%$). The average intake of nutrients and energy was significantly higher (P<0.05, p<0.01) in Iksan than in Seoul. The intake was below the RDA recommendations except for phosphorus in I ksan, but was above it except for calcium, iron, and vitamin B2, in Seoul. The indexes of nutritional quality (INQ) of calcium (0.5), iron (0.6), vitamin A (0.8), vitamin B2 (0.7), niacin (0.9), and vitamin C (0.9) were under 1.0 but those of protein (1.0), phosphorus (1.2) and thiamin (1.0) were over 1.0. The INQ of the other nutrients, except protein and vitamin C, was significantly higher in Seoul than in Iksan.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.345-355
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• 1995

This study estimated the status of dietary intake of 258 children from ages 3 to 6 living in Seoul and analyzed the correlation between the degree of children's nutrition awareness and dietary intake, to provide some basic informations on nutrition education program for their health promotion. Average height and weight of the children were 110.5 cm and 19.7 kg. And their body mass index was 16.2 and obesity index was 6.5%. Proportions of carbohydrate, protein and fat to the total calorie intakes were on the average 55.8%, 15.6% and 28.6%. Calorie intake proportion of breakfast, lunch, dinner and snack were 20.9%, 21.9%, 22.3% and 34.9%. In protein intake, proportion of animal and vegetable protein was 1.4, in fat intake pattern, P/M/S ratio was 1.2/1.2/1.0. As a consequence of analyzing the correlation between children's nutrition awareness and dietary intake, children of high awareness degree to the food value did not intake much calorie and carbohydrate, and did not choose cereals and starches, condensed fat food. As a result, dietary intake of pre-school children showed very good but partially showed a problem of over and under nutrition in quantity or in quality we hope that the result of this study could be helpful for the nutrition education program for the health and nutrition of the pre-school children.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.241-250
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• 1994

In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.492-499
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• 2017

BACKGROUND/OBJECTIVES: This study aimed to investigate the association of dietary patterns with overweight risk and all-cause mortality in pediatric cancer patients. SUBJECTS/METHODS: Prospective cohort study was undertaken; 83 cancer patients admitted to the pediatric cancer ward at a university hospital in Seoul were included and followed for obesity and death over 24 months. Food consumption data were collected from patients using validated meal order sheets for breakfast, lunch, and dinner at the pediatric cancer ward over 3 days. Using principal component analysis, three dietary patterns were derived from 29 food groups. RESULTS: Eighteen deaths occurred among the patient cohort during the follow-up period. The "spicy & fried meat and fish" dietary pattern was positively associated with overweight risk at both baseline [odds ratio (OR) = 4.396, 95% confidence interval (CI) = 1.111-17.385, P for trend = 0.023] and after 6 months (OR = 4.088, 95% CI = 1.122-14.896, P for trend = 0.025) as well as all-cause mortality (hazard ratios = 5.124, 95% CI = 1.080-24.320, P for trend = 0.042), when comparing the highest and lowest tertiles after adjusting for covariates. The "fish, egg, meat, and fruits & vegetables" dietary pattern was associated with lower overweight risk after 24 months (OR = 0.157, 95% CI = 0.046-0.982, P for trend = 0.084). CONCLUSION: The results imply that dietary patterns might be associated with weight gain and premature death among pediatric cancer patients.