• Journal of Information Processing Systems
• /
• 제18권4호
• /
• pp.470-479
• /
• 2022

Mukbang is a type of foodcasting where a host records or streams their eating rituals for audience consumption in live format. With origins in South Korea via the online broadcast genre found on Afreeca TV in the mid-2000s, the phenomenon has since found global popularity. Its development as a full-fledged genre is based on a communication culture that invites people to a meal rather than to talk to one another; viewers watch in silence as a host consumes a copious number of dishes from Korean gastronomy to fast food to other ethnic cuisine on display. An invitation to eat means the beginning of a public relationship that quickly turns to a private shared experience. This study analyzes several Mukbang video postings and makes use of Linden's culture approach model to provide a view toward a number of cross-cultural connections by Koreans and non-Korean audiences. Prior to the study, 10 Korean eating shows were selected and used as standard models. Korean Mukbang mainly consists of eating behavior and ASMR, with very few storytelling or narrative devices utilized by its creators. For this reason, eating shows make a very private connection. In other ways, this paper shows how 28 Mukbang-related YouTube contents selected by Ranker were evolving and examined through notions of acculturation and reception theory.

• 대한지역사회영양학회지
• /
• 제14권1호
• /
• pp.55-66
• /
• 2009

This study was aimed to examine nutrition knowledge, dietary attitudes, and eating habits of elementary school students and to examine if their characteristics differ by gender. Subjects were 5th and 6th graders of an elementary school (n = 317) in Seoul, and the survey was done during July 2007. Mean height, weight, BMI of subjects was 148.1 cm. 41.7 kg, 19.0, and 14.3% of subjects were categorized as the overweight/obese group. Anthropometric data were not significantly different by gender. Mean score of nutrition knowledge was 14.9 out of 20 showing moderate knowledge levels, and girls scored higher on nutrition knowledge than boys (p < 0.05). Subjects showed knowledge deficit in areas such as nutrients, food groups and specific weight control information. The percentages of correct answers regarding meals for brain function were significantly higher in girls than in boys (p < 0.05). They got nutrition information mainly from mass media and family/relatives. The mean score of dietary attitudes was 41.2 (possible score: 10-50) indicating somewhat positive attitudes, and the score of eating behaviors was 34.8 (possible score: 15-45). Subjects showed problems in eating habits such as having unbalanced diets and snack foods. 82.6% of subjects had unbalanced meals, and these percentages were higher in girls (87.2%) than in boys (78.1%, p < 0.05). Vegetables and fish/shellfish were the most disliked foods. Specific eating behaviors, such as eating slowly, eating grains and having processed foods less frequently, were better in girls than in boys (p < 0.05). Results also showed that majority of subjects need to improve specific behaviors including having diverse foods, eating meals slowly, having meals at regular times, having adequate foods in each food groups, and eating sweets or salty foods less frequently. Only 52.7% of subjects perceived their body images as normal, and 56.4% had experience of weight control. Reasons for weight control were different by gender (p < 0.05). Based on these findings, nutrition education for school children should focus on modifying eating habits or eating behaviors, by suggesting practically applicable methods and providing nutrition information that is interesting and suitable to school-aged children.

• 한국산학기술학회논문지
• /
• 제15권4호
• /
• pp.2207-2216
• /
• 2014

본 연구의 목적은 체중조절 경험이 있는 여대생의 자기표현성, 자아존중감, 우울과 이상섭식태도의 정도 및 이들 변수간의 관련성을 파악하기 위함이다. 충청도, 전라도 소재의 4년제 대학 3곳에 재학 중인 여대생 중 체중 조절경험이 있는 170명을 대상으로, 2013년 5월 1일부터 6월 30일까지 자가 보고식 설문조사로 시행되었다. 연구결과, 대상자의 이상섭식태도에 영향을 주는 요인으로, 우울(${\beta}$=0.20, p=.029)이 식사에 대한 자기 통제와 대식증적 증상에, 자아존중감(${\beta}$=-0.22 p=.019)과 우울(${\beta}$=0.18, p=.043)이 음식에 대한 집착에 영향을 미치는 것으로 나타났다. 대상자의 자아존중감(${\beta}$=-0.35, p<.001)이 날씬함에 대한 집착정도에, 자기표현성(${\beta}$=0.22, p=.008)과 우울(${\beta}$=0.20, p=.034)이 다이어트에 대한 집착정도에 영향을 주는 것으로 나타났다. 그러므로 여대생의 건강한 체중 조절 및 이상섭식태도를 줄이기 위해, 자기표현성과 자아존중감 향상 및 우울조절과 같은 심리적, 정신적 요인의 치료적 간호가 필요하다.

• 한국학교보건학회지
• /
• 제12권1호
• /
• pp.27-44
• /
• 1999

Obesity in children is a major concern of public health. This study was performed to illuminate its effect on weight control program and the associated factors of obesity-related habits and obesity index in primary school obese children. Weight control program consisted of behavioral modification, nutrition education and exercise during 17 weeks. The sample consisted of treatment group(n=42) and control group(n=41). There was no statistical difference between the two groups in obesity index, socioeconomic status and grade. To assess the effects of weight control program, the subjects were given pre-test and post-test such as the measurement of anthropometric values and self-reporting questionnaire. This result of this study were as follows; 1. After weight control program was applied, there was a significant decrease in obesity index among the treatment group. Obesity-related habits score of the treatment group increased significantly, While there was not much difference between the pre-test and the post-test among the control group. But exercise habit didn't increase significantly in the both groups. 2. Correlation between obesity-related habits and obesity index were not evident. 3. After application of weight control program, the factors associated with change of eating habit were children's past experience of weight control, motivational change toward weight control program and friends' support for treatment group. The factors associated with change of exercise habit were post-test motivation score and friends' support. Motivational change toward weight control and pre-test self-efficacy of exercise behavior were counter-related to exercise habit. For change of other obesity-related habits, initial obesity index, motivational change, post-test self-efficacy score of exercise behavior and paternal educational status were closely associated. But post-test self-efficacy score of eating behavior was unrelated. 4. Only the factor of experience of weight control was associated with change of obesity index. 5. For the both groups, the factors associated with change of eating habits were post-test self-efficacy of eating behavior and family's support. The factors associated with change of exercise behavior were self-efficacy changes of exercise behavior and friends' support. The factors associated with change of other obesity-related habits were self-efficacy change of eating behavior. Initial obesity index was associated with change of obesity index. 6. The rate of dropouts from weight control program was 28.6% (12/42) in treatment group. Initial obesity index, other obesity-related habits except eating exercise habits, friend's support were associated with dropout. In conclusion, these results indicated that weight control program in primary school settings was effective. Direct exercise regimen and practice was demanded. In addition to the program itself, much of the success is dependent on the degree of motivation of the children involved and support provided by their parents and friends. Further study need to be performed under the condition that the weight control progrom is applied for a longer period.

• 한국식품조리과학회지
• /
• 제22권4호통권94호
• /
• pp.438-446
• /
• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• 대한지역사회영양학회지
• /
• 제2권1호
• /
• pp.13-22
• /
• 1997

The purpose of this survey was to investigate the prevalence of obesity, eating habits and life styles of children. This survey was carried out anthropometry and questionnaires in 180 male and 141 female students of fifth-grade at Dongmak elementary school. The results are summarized as follows : 1)18.2% of the male and 19.3% of female students were obese. Underweight group was 10.5% of the male and 15.0% of the female students. 2) Average height of male and female students were 142.0㎝, 144.0㎝ and weight of those were 35.8㎏ and 37.1㎏ respectively. The height and skinfold thickness of the triceps in female students were significantly higher than those of male students and body fat content in female students was significantly lower than that of male students. There was no difference in BMI, RW and RI between male and female students. The average BMI, RW, RI were 17.7, 25.4, 124.0, respectively. 3) The student's height was positively related to parent's height and moth's weight. There were significantly positive correlation between mother's and subject's weight. BMI, RW and RI were positively related to parent's BMI. 4) 78.3% of male and 51.8% of female students had prejudice for special food, and 45.5% of male and 34.5% of female students had an overeating habit. Male students had significanthy higher rate than female in both cases. Average eating time per meal was 18.9 minutes for male and 21.0 minutes for female students. Experience for taking nutrient supplement in male student was more than that in female. Obese group had prejudice for special food, overeating habit and rapid eating rate more than any other groups. The prevalence of obesity among the children is gradually increasing. Therefore, in order to prevent progress into adulthood obesity, nutrition education including the right perception for obesity and eating behavior modification was needed.

• 대한지역사회영양학회지
• /
• 제17권1호
• /
• pp.1-13
• /
• 2012

The purpose of this study was to examine beliefs, self-efficacy and eating behaviors by the stages of change in vegetable consumption among college students (n = 297). A survey was conducted to examine study variables, and subjects were categorized into three groups based on the stages of change: precontemplation/contemplation stage (PC/C), preparation stage (P), action/maintenance stage (A/M). Subjects had 3.7 servings of vegetables a day, and vegetable consumption was significantly different by stages of change (p < 0.001). The A/M group showed higher score on beliefs regarding vegetable consumption (p < 0.001) than the other groups, and perceived benefits of vegetable consumption (e.g. cancer prevention) more strongly (p < 0.05). The PC/C group felt more barriers than the A/M group, such as disliking cooking methods, texture of vegetables (p < 0.001), bad taste and bad experience of eating vegetables (p < 0.05). Self-efficacy score was 27.2, with decreasing self-efficacy from A/M to P, PC/C (p < 0.001). The A/M group showed more confidence in nine behaviors such as "eating vegetables during meals" and "replacing menu at home with more vegetable dishes" (p < 0.001) than the other groups. The A/M group had more desirable eating behaviors (e.g, having a variety of foods, eating regularly, consumption of food groups). This study suggests that target population for education and educational strategies be different based on the stages of change. For those in the PC/C stage, education might focus on reducing barriers and increasing self-efficacy. For those in the A/M stage, it is necessary to use strategies to maintain and reinforce behaviors for enough vegetable consumption.

• 융합정보논문지
• /
• 제10권11호
• /
• pp.251-256
• /
• 2020

본 연구는 제15차(2019년) 청소년 건강행태 온라인조사 자료를 통해 청소년들의 식생활에 따른 구강건강 증진행위와 구강증상과의 관련성을 연구하고자 한다. 연구결과 하루 칫솔질 횟수는 식생활 모두 유의하였고, 에너지음료, 식습관교육경험은 구강건강증진행위와 모두 유의하였으며, 구강보조위생용품은 과일, 채소의 섭취, 실런트 경험은 과일, 패스트푸드, 채소의 섭취, 스켈링 경험에서는 과일섭취, 구강보건교육 경험에서는 과일, 탄산음료, 패스트푸드, 채소의 섭취가 유의하였다. 구강증상에서는 외상은 과일, 탄산음료, 패스트푸드, 통증과 출혈은 에너지음료, 패스트푸드, 채소섭취와 식습관교육경험, 구취는 과일, 에너지음료, 채소섭취와 유의하였다. 따라서 청소년들의 구강건강증진행위와 구강증상의 관리를 위해 식생활이 고려되어야 한다.

• 한국지역사회생활과학회지
• /
• 제22권2호
• /
• pp.223-234
• /
• 2011

The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.

• 한국식생활문화학회지
• /
• 제18권3호
• /
• pp.292-301
• /
• 2003

The purpose of this study was to know the perception on acne for the college students to provide basic data for the suitable care of acne. Self-administrated questionnaires were completed by 641 college students. Dietary attitude, food habit, general perceptions on acne, knowledge level on acne, and relationship perception between special food and acne were analyzed. The results were as follows. 1. Self reported health status, smoking, obesity index were significantly different by experience of acne. 2. Dietary attitude and food habits were not significantly different by experience of acne. 3. Acne experienced subjects had acne on their face mostly and responded positively to specialized treatment. Proportions of getting the knowledge on acne were 40.6% from friends, 35.4% from magazine and 21.7% from TV or radio. 4. Proportions of correctly answered for the questions about pregnancy, hair cosmetics, oily food, male hormone, family history, constipation related with acne were less than 50% for acne experienced subjects. 92.5% of acne experienced subjects were answered eating chocolate, nut, and fat were related with breaking out and aggravating of acne. Perceptions on breaking out factors and aggravating factors of acne were not significantly different by gender. 5. More than 70% acne experienced subjects stated that instant foods, oily foods, meats, cookies, nuts were related with developing and aggravating acne. Soybean, Seaweed, fermented fish were recognized as less related with developing and aggravating acne.