• 대한지역사회영양학회지
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• 제18권2호
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• pp.112-124
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• 2013

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

• 한국축산식품학회지
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• 제38권4호
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• pp.653-663
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• 2018

Lamb has long been considered a traditional meal within Australia; however as consumer preferences have changed since the 1950's, consumption of lamb has decreased from the 1980's. This is the result of changing societal roles, particularly for females, decreasing household sizes and increasing awareness of the impact of food choices on human health. Since the 1980's improvement of farm practices and increases in genetic gains has addressed part of this decline by increasing the amount of lean meat and decreasing fat in lamb retail cuts. Yet, this has created a challenge for the industry to utilise the larger carcases now being produced. Thus, a whole value chain approach to increasing consumption has been undertaken through several research programs to create cuts which suit the modern consumer, examine nutritional and eating quality and increase adoption of value added cuts. Therefore, this paper outlines this history of changing consumer patterns and the consequent research to address these changes.

• 대한지역사회영양학회지
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• 제12권4호
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• pp.381-395
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• 2007

For the purposes of participation in research projects, living in a laboratory has become popular among male university students who tend to have less opportunity for nutrition education and overestimate their own health, suggesting possibilities of many undesirable practices of lifestyle and dietary habits. Therefore, this study was conducted to investigate and compare health-related lifestyle practices, dietary habits, nutrition knowledge, food preference and dietary behaviors of the male university students according to residence type. The subjects were 260 (34, 15, 44, and 167, respectively for lab-living, self-boarding, dormitory and commuting) male engineering majors in the Gyeonggi area. Self-administered questionnaires consisted of general characteristics, health-related lifestyle practices, dietary habits, fast food consumption, nutrition knowledge, preference for foods and tastes, and self-examination of dietary behaviors. Lab-living subjects showed many undesirable practices, particularly with more smokers (p < 0.05), irregular eating (p < 0.01), overeating (p < 0.05) and skipping breakfast (p < 0.01), compared to the dormitory students and more time in computer/TV usage (p < 0.05), overeating (p < 0.05), more frequent use of fast-food (p < 0.05), less nutrition knowledge (p < 0.01) and less intake of milk/dairy products (p < 0.01) and fruits (p < 0.01), compared to commuting subjects. More smokers (p < 0.05) and irregular (p < 0.01) and unrelaxed meal times (p < 0.05), compared to the dormitory group, and less intake of fruits (p < 0.01) and dietary fiber (p < 0.01), compared to the commuting group were shown as undesirable practices of the self-boarding group. Therefore, continuous effort should be made to correct undesirable health- and diet-related practices found in this study in order to improve nutritional status as well as general health by developing a nutrition education program and contents of lectures focusing on more specific problems according to each subgroup such as lab-living and self-boarding male university students.

• 한국생활과학회지
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• 제23권5호
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• pp.825-842
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• 2014

This study is to analyze essays on the practices of consumption happiness which the students who took the class 'consumption and happiness' wrote. To do this, 108 essays which the students submitted in both semesters in 2013 were analyzed qualitatively. As a result, the 4 themes such as 'reflection on the life of consumption', 'practices', 'changes', 'recognized meanings of the class' were extracted. Firstly, some students were reflective on their acts of consumption in everyday life. They have consumed in an undisciplined, unthoughtful manner and have experienced various negative emotions in their consumption, and have the motive of change. Secondly, the study showed the consumption of clothes, eating, house, leisure, body, digital, wedding is variously included in their practices of consumption. In the category of common practices, 'sharing consumption giving a bigger happiness', 'sustainable consumption caring about the earth and the next generation', 'smart consumption through discipline', 'responsible consumption considering community and producer', 'field trips and consumption of experience as learning' are included, and 'meaningful feeling of happiness through practices' are extracted. Thirdly, they have experienced positive changes such as reduction in consumption desire and increased concern with mind, relationship and conscious consumption. Fourthly, students think of the class as a necessary, useful, practical subject, and have a precious opportunity to learn many aspects they don't think about before, and don't practice, and say that they persistently continue to practice. Therefore, to promote the happiness as a consumer and consumer citizen leader in the society, it's necessary to offer a related class in more universities.

• 보건교육건강증진학회지
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• 제12권2호
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• pp.48-61
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• 1995

This study attempted to analyze the health habits affecting health status of industrial workers. Data was collected from 57 industries of 900 workers at Inchon. The research has been carried out through self-administered questionnaire and from the analysis of the health examination records and the results were as follows: 1. Among 861 respondents, men were 81.2%, women were 18.8%, 42, 6% were of the 30-40 age group, the married were 65.7%, the single were 32.5%, the high school graduates were 62.4% and 37.3% were of people who worked between 1 and 5 years. 2. As far as the seven health habits, current smokers were 54.9%, people who regularly exercise was 31.7%, 7-8 hour of sleep, on the average were 74.0%, people eating breakfast nearly every day were 8.0%, and people eating between meals almost every day were 54.2%. Heavy drinkers who drink 3-4 times or more per week were 13.2%, 1-2 times per week were 26.8% and the obese were 4.6%, 3. Health status of A and B, estimated by doctors in the health examination were 81.7% and C, D1, D2, the unhealthy were 18.3%. Men were reported more than women in unhealthy groups and the results regarding health status reflect gender, educational level and age, That is to say that, lower educational level group and over 30 years of age group perceive their health to be worse than the higher educational level and under 30 age group, And these differences were statistically significant. 4. The relationship between health habits and health status, expressed in terms of the odds ratio. Current smokers had a consistently worse health status than a nonsmokers with a 1.36 odds ratio. The workers who reported eating breakfast rarely or never were more associated with the unhealthy group than the regular breakfast eating group with a 2.48 odds ratio. One or more drink per week had a worse health status than a never or a little drinker with a 1.42 odds ratio. 5, The Health habits score and duration of work were selected as significant factors influencing health status based on logistic analysis. According to the results of this model, the odds ratio of good health status was 2.06 for good health habit score, 1.55 for population who worked seven years or more duration of work. As we have seen, good practices were found to be associated with better health and the effect of the health habits was cummulative;those who followed 6-7 health habits were in better health, even though they were older than those who failed to do so. Therefore, in order to provide the health promotion of workers it is necessary to establish a health management plan for an effective health education and health service. If we use this type of study as a prospective study design, we can get a precise basic data for health promotion and a management plan for industrial workers.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.495-508
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• 2023

Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students. Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input. Results: An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team's previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being. Conclusions: This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students' FL.

• Journal of Nutrition and Health
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• 제57권1호
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• pp.136-152
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• 2024

본 연구를 통해 개발된 청소년 식생활·영양 실천 평가 항목은 총 22개의 문항으로 청소년들이 개인의 전반적인 식사의 질 및 식행동, 식환경을 영역별로 평가 가능하며, 향후 청소년의 식생활 개선을 위한 평가 도구로 활용될 수 있다. 한국인을 위한 식생활 지침을 기반으로 청소년의 다양한 식생활, 식문화와 관련된 선행연구, 국민건강영양조사자료, 국가 정책 및 지침에 대한 검토와 전문가 대상 타당도 평가를 진행하여 58개의 수도권단위 예비 조사용 체크리스트 평가항목을 우선 선정하였다. 수도권단위 조사는 중·고등학생 403명을 대상으로 진행되었고, 조사 자료의 탐색적 요인분석 결과 식단의 질 평가항목을 식품섭취, 식행동, 식생활 환경 세 영역으로 분류하였다. 식사섭취실태와의 상관관계 분석을 통해 수렴타당도를 분석하고 최종 모형으로 총 22개의 평가항목이 도출되었다. 최종적으로 청소년 식단의 질 평가도구는 식품섭취 영역 10개 항목 (채소류, 황색채소, 생과일, 계란 및 육류, 콩과 견과류, 우유·유제품, 다양한 식품군, 가당음료, 가공육류, 튀김류), 식행동 영역 4개 항목 (유산소, 체중유지, 끼니섭취 횟수와 규칙적인 식사), 식생활 환경 영역 8개 항목 (유통기한, 덜어먹기, 로컬푸드, 친환경식품, 가정 내 신선한 과일채소, 유제품의 비치와 부모님의 식사준비 여부 및 건강한 간식 섭취의 격려)으로 구성되었다. 본 연구의 청소년 식생활·영양 실천 평가 항목은 22개의 간단한 문항으로 청소년들이 개인의 전반적인 식사의 질 및 식행동, 식환경을 영역별로 점수 평가하는데 용이하다는 점에서 청소년의 식생활 개선을 위한 도구의 활용이 기대된다.

• 한국식품조리과학회지
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• 제24권3호
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.

• Nutritional Sciences
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• 제6권1호
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• pp.3-11
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• 2003

This study was carried out to investigate the relationship between the food and nutrient intake status and eating-out practices of college students. A dietary survey of 361 subjects living in urban areas was conducted by using a 3-day diet record method. The average ages of the male and female subjects were 22.0 and 20.6 years old, respectively. Monthly personal expenses of the male and female students were 316,517 won and 296,888 won, respectively. 43.1% of the male and 50.8% of the female students used between one-quarter and one-half of their monthly personal expenses for eating out. Sixty-five percent of the total subjects ate out more than five times a week The average daily total food intake was 1630.7g in the males and 1453.9g in the females. The average percentage of total food intake from eating out (by weight) was 60.6% in the males and 56.2% in the females; foods eaten out were mainly potatoes, meats, processed foods, and beverages. It was found that 40-65% of daily total nutrient intake came from food eaten out. When they ate out, the male students ate slightly higher amounts of protein, fat and vitamin B1, while the female students ate relatively higher amounts of animal protein, fat, vitamin A and cholesterol. The more the subjects ate out, the more the quantity of total food intake increased. This increase resulted from high intakes of beverages and processed foods in the males, while the increase was from total plant foods, mushrooms, beverages, and milk and dairy products, in the females. The dietary variety score (DVS) was significantly increased in the female subjects when they ate out more than once a day; otherwise, the DVS was not significantly different between any of the male and female groups. The intakes of energy, and of many nutrients such as protein, fat, carbohydrates, calcium, phosphorus, iron, potassium and cholesterol, were increased when the female subjects ate out more than twice a day. The mean adequacy ratio (MAR) was at its highest level of 0.65 in the males when they ate out less than once a day, and at its highest level of 0.67 in the females when they ate out more than twice a day.

• 한국가금학회지
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• 제26권1호
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• pp.1-25
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• 1999

Concerns about meat quality, including chicken meat, for the human diet has led to many attempts to manipulate the carcass fat and increase the eating quality. For actual eating quality, the birds must be grown and finished in a manner that results in meat that are tender, succulent and of good flavor, as well as being free from any foreign taint, flavor or safety hazard. Tenderization treatment with high voltage(820V) electrical stimulation and prechill muscle tensioning would improve the tenderness of chicken meat. Proper programs for the withdrawal of feed and water require a team approach for maximizing yield of meat and minimizing carcass contamination. Also effding of supplemental levels of-tocopherol to poultry with vegetable or fish oils increases of desirable polyunsaturated fatty acid(PUFA) content and stablizes the meat against rancidity and fish off-flavors. The nutritional effects of varying dietary ingredients on broiler carcass fat content are also important. Increasing the levels of energy in the ration increases the carcass fat content, while increasing the proteing levels decreases carcass fat content. Supplement-tation of poultry diets with amino acids such as methionine, lysine, glycine and tryptophan as well as amino acid such as well as amino acid mixtures can reduce body fat deposition. Normal stress leads to chicken muscular damage resulting in reduced meat quality, but this can be controlled by preslaughter management practices. Feed manufactures can utilize ntilize nutrient modulation to control pale soft exudative(PSE)syndrome. Finally, the success in poultry meat production depends on the consistent achievement of carefully selected levels of quality. Quality assurance should be the wider function of incorporating quality into the production system and the combination of motivating quality into actions and operations.