• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.536-544
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• 2008

The principal objectives of this study were to identify diet problems associated with dining out, and to suggest dining out strategies for groups with diet problems. The data collected from adults(all over 20 years old) from the third Korea National Health and Nutrition Examination Survey III(KNHANES III), conducted in 2005, were used in this study. A total of 6,497 data were included in our statistical analyses, using SPSS 14.0. The results of this study demonstrated that there were significant differences in dining out frequency between different genders(p<0.001), ages(p<0.001), and economic status (p<0.001). With the crosstabulation analysis using the Chi-square statistics, the middle class males aged $20{\sim}29$(p<0.05), and lower class females aged 65 and over evidenced different degrees of compliance with the following guidelines. 'Eat a variety of foods' varied by frequency of dining out. In addition, the degree of compliance with the guidelines 'Increase activity and eat an adequate amount of foods for weight control', 'Enjoy the Korean traditional diet', and 'Control consumption of alcohol' also differed by dining out frequency in certain populations. With these results, dining out strategies were suggested for the groups with diet problems associated with dining out.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.317-326
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• 1996

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered $3000{\sim}5000$ won for lunch and $5000{\sim}15000$ won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.101-111
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• 2001

The purpose of the study is to investigate the relationships between the BMI and food preference. eating behaviors. and nutrition knowledge score among the middle school male and female students. A total of 394 students from 4 different middle school in Seoul were participated in this study. The students were categorized into 3 groups by BMI : under-weight(〈20). ideal(20$\leq$BMI〈25). and overweight($\geq$25) groups. The data on food preference. eating behavior. and nutrition knowledge were collected by a questionnaire. All data were analyzed by means as frequency. percentage. mean and standard deviation. F-test. $\chi$$^2$-test. and correlation analysis. The results obtained are summarized as follows : 1. BMI average of the male students was 21.4 About 45% of the students were in ideal weight group. 40% were in under-weight group. and 15% were in overweight group according to BMI. 2. About 62% of the participants wanted to lose weight : 43% of the male students. and 82% of the female students. And 33% of the students wished to lose more than 7kg of body weight. 3. Preference score for animal protein foods was the highest in overweight group. On the other hand. preference score of vegetables was the highest in under-weight group. 4. All 3 BMI groups eat more foods on dinner compared to lunch or breakfast. Eating amount score of between-meal was highest(eat more) in under-weight group. and the lowest(eat less) in overweight group. But the percentage of students who eat snack at night was the highest in overweight group. 5. Among the eating behavior variables. eating frequency of snack at night and eating speed were significantly different among 3 groups. Overweight group eat snack at night less frequently and eating speed is faster than the other groups(p〈.05). 6. Nutrition knowledge score was the highest in overweight group. but the difference was insignificant. It is shown that about 40% of the participants belong to under-weight group. but 62% wished to lose weights. Parents and teachers should watch out the juvenile students'health. especially whether they try to lose weight or maintain unrealistically low weight.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.361-366
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• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. Many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food serivece establishments. Temperature control is the most critical point of keeping the foods safe. In order to prevent foodborne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross sontamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1997.10a
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• pp.13-19
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• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food service establishments. Food safety practices of school lunch programs in foreign countries were reviewed. Temperature control is the most critical part of keeping the foods safe. In order to prevent foodbrorne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross contamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• Journal of Nutrition and Health
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• v.34 no.2
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• pp.198-212
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• 2001

This study was designed to compare the prevalence rate of obesity, food attitude, food frequency and food habits between children in Kangnung and Seoul areas. 1,005 children aged 9-12 were included in this study. They were composed of 343 children living in Kangnung from one elementary school, and 662 children in Seoul from two elementary schools. The body weight, height, waist and hip circumferences of children were measured and food frequency scores of Korean and Western foods were examined by questionnaire. And questionnaires about food attitude, food habits and life style were administered to the mother of each child. There was no significant difference in body weight and obesity index among three groups(one school of Kangnung area and two schools of Seoul area). The male children\`s prevalence rates of obesity in Kangnung and two schools(A, B) of Seoul were 10.3%, 10.3% and 7.3%, respectively. Female children\`s prevalence rate were 5.4%, 4.7%, and 6.3%, respectively. Children in Seoul turned out to more frequently eat such Korean foods like pulkogi, kalbi and fried rice and such western foods like butter, margarine, hamburger, pizza, and fried chicken. Children in Seoul had more tendency to eat regularly and spent less time in sleeping and watching TV and more time in exercise than the respondents in Kangnung. The obesity index of parents had a significantly positive correlation with that of children. These results suggest that children in Seoul have tendency to eat high-energy food frequently and to have more energy expenditure than children in Kangnung. In conclusion, further studies on the evaluation of energy intake and energy expenditure of obese and normal children different in area should be conducted. (Korean J Nutrition 34(1) : 198∼212, 2001)

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.45-60
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• 1991

This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.

• Journal of Nutrition and Health
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• v.56 no.1
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• pp.112-121
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• 2023

Purpose: Eating behaviors are influenced by food environments, such as availability and/or accessibility of healthy food options. In this study, we examined the relationship between healthy eating-out options and the intention to eat healthily in adults residing in Daqing, China, using an extended theory of planned behavior (TPB). Methods: Data were collected via an online survey conducted from April to May 2021 using a previously validated questionnaire in Daqing. A total number of 308 subjects aged 18-64, either Daqing oilfield workers or their family members were eligible and finally included in the analysis. The relationships among the attributes and the quality of healthy eating-out options, the three major constructs of TPB, and the intentions of healthy eating were examined using multiple linear regression analyses. Results: Subjective norms (p = 0.049) and perceived behavioral control (PBC) (p = 0.000) were significantly related to the healthy eating intention. The quality and attributes of the food served statistically significantly explained the intention to eat healthily. After controlling for age, sex, and body mass index, not the quality but the attributes of food served (p = 0.037), subjective norms (p = 0.016), and PBC (p = 0.000) had a significant relationship with the intention to eat healthily. The model explained 83.7% of the variance. Conclusion: The healthy eating-out choices, along with subjective norms and PBC of TPB, may be a potential determinant of healthy eating intention among Chinese adults living in Daqing, China. Policy implications have highlighted that not only the personal intention to eat healthy foods, but also the available healthy food environment may be important for the choice of healthy options by the population of interest. Therefore, building an environment for healthy eating choices and campaigns aimed at increasing consumer awareness of healthy eating are equally important for a smart eating choice.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.15-25
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• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.75-83
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• 2006

This study was carried out to investigate the eating out behaviors of adults in Jeonju area. A total of 500 adults were surveyed by questionnaires during January 2004. The subjects were aged 20 to over 50 years, and were classified into 4 groups (age $20{\sim}29,\;30{\sim}39,\;40{\sim}49$, and over 50). The data were analyzed using the SPSS 10.0 program. The results are summarized as follows: 78.2% of adults aged 50 and over answered they are 'eats three meals every day' (p<0.05). Breakfast was skipped in 73.3% of $20{\sim}29$ age group(p<0.001). As the age goes up, three meals and breakfast ratio were high. The highest frequency to dine out with a subjects were 2 or 3times a month(31.2%). About 40% of the $30{\sim}39$ age group spent daily $20,000{\sim}30,000$ Won for eating out. Korean foods were the most preferred menu for eating out in $40{\sim}49$ age group(p<0.001). Taste of food was the most important factor in selecting the menu (57.2%). Major source of restaurant information was recommendation by friends or relatives in $20{\sim}29$ age group(p<0.001). Dinner eat out was most frequent(45%) and lunch eat out on dinner eat out was 29%. Especially, 65.8% of $30{\sim}39$ age group was highest.