• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.650-661
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• 2009

In this study, 230 female college students in Seoul area were surveyed to evaluate their eating habits and behavior, physical activities, and patterns of purchasing diet/low-calorie food. Their body composition was also determined using bioelectrical impedance(Inbody 520). The subjects were divided into two groups according to their BMI index with a mean BMI of 20.2$\pm$1.5(normal) weight and 25.0$\pm$1.7(obesity). Overall, 85.7% of the subjects reported that the food they purchase depends more on their preferences than the nutritional value of the food. When the two groups were compared there was no significant difference in the frequency or experience of purchasing diet-foods. Indeed, 69.3% of all female college students had purchased diet foods, and most consumed these foods 2~3 times a week. Obese group preferred a savory taste, while normal group preferred a sweet taste. The majority of the subjects(80.8%) answered that they "read nutritional labels carefully upon purchasing diet food", and that they examined calories(61.8%) and total fat(48.5%) most carefully. Of the types of low-calorie/diet foods purchased, beverages were the most commonly obtained; followed by noodles, diet-bars, and snacks. The most commonly purchased low calorie snacks were "potato-type C(hot-flavor)" and "potato-type A(salty-flavor)", while the most commonly purchased diet-bars were "low calorie-type A"(55.3%) and "high protein-bar"(32.3%). The most commonly purchased noodles were "thick noodle type"(65.1%), while the most commonly purchased drinks were "cereal tea"(65.1%) and "mixed herb tea"(66.0%). Overall, factors such as self-esteem or the degree of body satisfaction, rather than obesity(BMI index) itself, were significantly correlated with the frequency of purchasing diet-foods.

• Journal of Nutrition and Health
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• v.37 no.10
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• pp.928-937
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• 2004

The purpose of this study was to investigate the elementary school teacher's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 147 elementary school teachers. The results are as follows. Only 9.5% of the teachers had training in NE and 71.4% of the teachers with training increased concern about NE after training. As for experience of NE, 61.6% of the teachers experienced NE and more than half of them gave NE less than twice per month. There was a significant difference in reason for not giving NE between subgroups by teaching career; 57.7% of the teachers with career more than 10 years did not give NE due to too much other work. As for existence of nutrition educator in school, 48.9% of the teachers recognized its existence and 91.3% of them answered that dietitians have done NE. For correction of unbalanced diet, good table manner, and nutrition and growth, 97.9% of the teachers answered that NE is necessary in elementary school. As for proper time to start NE, 57.5% of the teachers answered kindergarten and 39,7% answered lower grade of elementary school. As for effective type for NE, 47.3% of the teachers answered NE as a part of other subject and 28.1 % answered NE as a separate subject. Also 69.8% of the teachers answered dietitian as suitable person for NE. As for newly establishing a NE subject, 37.9% of the teachers disagreed and as for most effective method for NE, 73.3% answered NE linked with school lunch program. Most of teachers recognized elementary school students' eating habit problem severe and change of their eating habit such as various food choice, no plate waste and good table manner after school lunch program. Therefore, it should be nationally supported that a standardized NE program is developed and coordinated among teachers, school lunch dietitian as NE specialist, family and community for elementary students' health and well-being.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.362-371
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• 2012

This study aimed at investigating the perception and action plans of the school breakfast program (SBP) proposed by nutrition teachers and dietitians at elementary, middle, and high schools in Gyeongbuk province. The survey was carried via questionnaires throughout April to May 2010. Two hundred ten questionnaires were returned (52.5%) and out of the total, 194 were used for analysis. Of the respondents, 73% disagreed and 27% agreed to the implementation of SBP, although most respondents agreed to the importance of eating breakfast in children. The percentage of disagreement was higher among subjects with working experience of 15 years and more, age of 40 years and more, and those who were employed at elementary schools. The primary reasons of disagreement were 'eating breakfast with family is better' and 'it increases the cost of school foodservice'. The respondents preferred students' optional participation (62.9%) over universal participation (37.1%) of SBP. Action plans of SBP, which were proposed by nutrition teachers and dietitians, included direct operating system by the school, food delivery schedule prior to the day of serving, 2-3 hours of preparation time, serving food 50 minutes before the start of classes, and convenient style menu served at the school cafeteria. Efforts to lessen foodservice employees' workload as well as support from school principals and the Office of Education were suggested as prerequisites for a successful SBP implementation.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.50-62
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• 2000

This study was conducted with 20 female gymnasts to examine the relationship between eating patterns, diet menstrual function and hematological status. According to the baseline data a nutrition counseling and education program was developed and evaluated improved the nutritional status and health of female gymnasts. Mean body weight at the onset of the study was 42.1$\pm$7.0kg and was reduced to 41.8$\pm$6.1kg after the nutrition counseling and education program. The percent of body fat was significantly reduced from 13.9$\pm$3.7% to 13.1$\pm$3.1%(p<0.01) skinfold thickness of subscapular and thighs was reduced significantly(p<0.01, p<0.05) Mean daily intake levels of energy, protein calcium iron thiamin riboflavin and niacin were significantly elevated after the nutrition counseling and education program but were lower than the Recommenced Dietary Allowances. For the nutrition knowledge and food habits, the posttest mean scores showed a significant increase. The hematological status(hematocrit, serum ferritin) and the early follicle level of estradiol were elevated to a mild degree although it was not significant,. The follicular stimulating hormone level was elevated significantly(p<0.01) Gymnastica has been one of the sports implicated by the medical profession as having probable detrimental effects. The implications of such training to childs growth and maturation have yet to be determined . Most female athletes, however, experience poor nutritional status and delayed puberty The priorities were to prepared a more effective nutrition program and education material status and delayed puberty. The priorities were prepared a more effective nutrition program and educational material for athletes coaches and adminstrators to prepare guidelines for the team physicians and coaches to follow for the physical and physiological examinations of female athletes.

• Journal of the Korean Society of School Health
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• v.31 no.1
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• pp.10-17
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• 2018

Purpose: The purpose of this study was to examine the health behaviors and health status of adolescents in multicultural families according to gender. Methods: The study used raw data of the Korean Youth Risk Behavior Web-Based Survey performed in 2016. The 12th survey was conducted on 67,983 adolescents in 400 middle schools and 400 high schools. Among them, 759 adolescents were included in this study. Their data were analyzed using descriptive statistics, $x^2$-test, and Pearson's correlation. Results: There were significant differences in economic status, smoking experience, age of drinking onset, vigorous physical activity, soft drink consumption, toothbrushing after lunch, handwashing with soap before eating at school and eating at home and after coming home, BMI, subjective health status, stress, depression, and allergic rhinitis according to gender in multicultural adolescents. For boys, significant positive correlations were found between age and the age of drinking onset, between academic achievement and economic status, and between the age of smoking initiation and the age of drinking onset. However, there were significant negative correlations between economic status and stress and between subjective health status and stress. For girls, age had positive correlations with academic achievement, the age of drinking onset, BMI, and stress and economic status had positive correlations with academic achievement, the age of smoking initiation, and subjective health status. Also, the age of smoking initiation had positive correlations with the age of drinking onset and BMI. Lastly, there were negative correlations between age and economic status, between age and subjective health status, academic achievement and the age of smoking initiation, economic status and stress, and subjective health status and stress. Conclusion: The results of this study are expected to be useful as basic data for planning health interventions for boys and girls in multicultural families.

• Journal of Nutrition and Health
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• v.46 no.6
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• pp.589-596
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• 2013

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.342-351
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• 2010

This study was conducted to investigate the dietary behavior of day-care center teachers and their meal attitudes during meal time in Jeonju area. Self administered questionnaires were collected from 266 day-care center teachers who worked in a national(public) or private day-care center. The Statistical data analysis was conducted using SPSS v. 12.0. All subjects were women, and 64.7% were married(p<0.001), over more than 60% were junior college graduates(p<0.05), and 73.7% had salaries greater than 1,000,000 won(p<0.001). The breakfast skipping ratio of the subjects was very high, and about 66.5% of the respondents had irregular meals. The snack intake ratios of the subjects in private day-care centers were higher than the subjects in national(public) day-care centers(p<0.001). Approximately 56% of the subjects responded that education about eating is very important for providing balanced nutrition to young children. About 84% of subjects had no experience with the continuing-education program for teachers(p<0.01), and they wanted to know more about balanced nutrition. The meal attitude education score during meal time was $4.53{\pm}0.36$. The relationship between meal attitude education and the dietary behavior of day-care teachers was significantly different based on the "frequency of overeating"(p<0.05) and "self-recognition of eating habit"(p<0.05). These findings suggest that a nutrition education program for day-care center teachers should be developed so that they can effectively manage meal attitude education for young children and provide good nutrition for themselves.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.683-687
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• 2005

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• Korean Journal of Community Nutrition
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• v.4 no.4
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• pp.575-586
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• 1999

We studied teachers' breakfast habits and their preferences on various breakfast types so that we will furnish data to nutrition education including ideal breakfast habit and development of various menus. The meal considered as most importantly were dinner (66.2%), fellowed by lunch(21.6%), all three meals(6.4%) and breakfast(5.8%). Men considered breakfast more importantly than women. On the contrary, women considered dinner more significantly compared to men. The group aged 45 and over emphasized breakfast and all three meal. 78.1% of subjects answered that breakfast is necessary and 61.5% of subjects ate breakfast regularly. Those who have breakfast regularly was lower in women(50.0%) than in men(71.3%). Instead, those who eat breakfast irregularly or skipping it was higher among women(50.0%) than among men(29.7%). The percentages of having breakfast regularly was higher in older groups. For breakfast, 82.1% of subjects had conventional meal which included rice, soup and Kimch. On the other hand, 13.9% of subjects had Western style breakfast such as bread, cornflakes and milk. The major reason for eating breakfast regularly was answered as 'maintain health(71.8%)'. The major reason for eating breakfast irregularly or skipping was 'don't have enough time to eat(48.0%)', 'poor appetite(28.6%)'. The major physical discomfort after skipping breakfast was 'experience brash(35.6%)', 'lack of physical strength(35.1%)'. Subjects answered that breakfast served as 'source of physical strength(64.9%)', 'provides nutritional balance for a day(21.1%)' and 15.0% of subjects ate out breakfast. Therefore, it is suggested that teachers as well as school children be provided breakfast and snack in school. The preference and opinion regarding breakfast types wer conventional food including rice, soup and Kimch(67.0%). There was a little preference in Western style food such as bread, milk and coffee(14.3%), cereals mixture and porridge(10.7%). It was noticeable that 49.1% of females and those who reside in Seoul(42.2%) selected various breakfast types excluding conventional food. Therefore it will be accepted to working women as breakfast if it is nutritionally balanced and cook well in short time.