• Child Health Nursing Research
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• 제26권4호
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• pp.445-453
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• 2020

Purpose: Community child centers (CCCs) were introduced to provide after-school activities and care, including meal services to children from low-income families. The assistant cooks, who have the main responsibility for making and serving food at CCCs, are a major factor influencing the eating habits of children using CCCs. In this study, we tried to identify and understand who the assistant cooks are, what their job responsibilities are, and what they need in order to be able to provide children with healthy meals. Methods: Three focus group interviews were held with 17 workfare program participants who worked as assistant cooks at CCCs, and content analysis methods were applied using the NVivo 12 qualitative data analysis software. Results: The assistant cooks reflected on their perceptions of the children's health at the CCCs, their own cooking style, and their role at the CCCs. Additionally, barriers to the optimal provision of their services were pointed out, and improvements were suggested. Conclusion: The results of this study can be used as a fundamental resource for the development of tailored interventions that consider a child's unique environment to address health disparities, specifically with respect to childhood obesity.

• 대한가정학회지
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• 제47권7호
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• pp.13-32
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• 2009

The purpose of this study was to analyze the state of housing and domestic living conditions of Vietnamese individuals in Vietnam and Korea. Using ethnographic methodologies, It was examined examined 22 Vietnamese households in Korea in relation to their usage of domestic space and also conducted the same investigation on 20 Vietnamese households in Vietnam. The following conclusion were established; 1) The majority of households in both countries preferred that the kitchen was close to the dining room and living room while a kitchen door was not deemed as necessary. 2) In Korea, washing machines are used in the bathroom space, while in Vietnam they are used outside or in a specially designated space. 3) The most uncomfortable aspect of home life in Korea was having the bathroom and toilet in the same space while in Vietnam they are separately spaced. It is recommended that house plans with separate bathroom and toilet area be made available for Vietnamese migrants. 4) Chairs were used in the sleeping area for eating, especially if guests were present, but the floor space was also used for eating. 5) Tile is a typical floor material in Vietnam while vinyl is popular in Korea. However, migrant workers were comfortable with both materials. 6) All 20 households didn't have any heating system in Vietnam but most migrants preferred a modified Ondol in Korea. 7) Most migrants took their shoes off while inside the house in Vietnam and Korea. Furthermore, the majority of households didn’t have any designated shoes space at the entrance to the house in Vietnam and most were satisfied with the same situation in korea. 8) Most households in Vietnam and Korea preferred to decorate their living room with various things or as a place of worship to their ancestors. The direction of house was an important element when deciding to buy or building houses in both countries.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제11권sup1호
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• pp.93-101
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• 2008

보호자와 의사관계에서 가장 중요한 것은 신뢰이며, 특히 소아청소년과 좋은 관계를 유지하며 원칙적이면서도 구체적인 방법을 같이 의논하여 결정한다. 보호자가 이미 알고 있는 단편적인 의학지식을 잘 엮어서 통합하여 주고, 신체활동과 함께 상담하여야 한다. 1. 에너지 소비와 섭취의 균형을 유지해야하는 원칙을 강조한다. 맛있는 음식이 있을 때 과식하는 것은 사실 당연하다. 많이 먹었을 때 많이 움직여야 한다는 것을 강조한다. TV시청시간과 컴퓨터사용시간을 2시간 이하로 제한하고, 신체활동은 1시간 이상 될 때까지 증가한다. 2. 치료의 목적은 건강한 식습관으로 개선하여 평생 건강하게 지내는 것이 목적이다. 단순히 절식하는 것이 아니며 평생 건강할 수 있도록 좋은 습관으로 개선하는 것이다. 3. 건강하게 음식을 선택하는 방법을 교육한다. 소아청소년 비만은 성인비만으로 연결되며, 결국에는 대사증후군으로 당뇨나 고혈압 등 합병증이 오게 되므로, 음식을 어떻게 선택하는 것이 건강한지 설명한다. 4. 야채와 과일 섭취를 권장한다. 5. 음료수도 음식과 같이 생각하여 달콤한 음료수를 먹지 않는다. 6. 칼슘섭취를 위하여 저지방이나 무지방우유를 권한다. 7. 가족과 함께 식습관을 개선하다. 아침 먹기, 밤늦게 먹지 않기, 모든 음식 천천히 먹기, 씹지 않고 물과 함께 삼키지 않는지 확인하고 개선한다. 가족과 함께 식사하는 횟수를 늘린다. 부모는 자녀의 모범이 되어야 한다.

• 대한영양사협회학술지
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• 제7권3호
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• pp.248-257
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• 2001

The purpose of this study was to investigate the effect of smoking on dietary behavior and nutrient intake among the male college students. The subjects were divided into three groups; non smoker(n=84), moderate smoker(n=68), and heavy smoker(n=89) according to duration and degree of smoking. And they were asked for general characteristics, life style, eating pattern, food frequency, and nutrient intake using questionnaire and 24-hr recall method. The mean age, height, weight, and BMI of the subjects were 26.2$\pm$6.2 years, 173.3$\pm$5.3㎝, 66.5$\pm$9.3㎏, and 22.1$\pm$2.7㎏/$m^2$, respectively. The type of residence and frequency of alcohol drinking were significantly different among three groups; the frequency of self-boarding and alcohol drinking in moderate smoker and heavy smoker was higher than those in non smoker. Comparing with non smoker, the frequency of skipping meals, especially breakfast and supper, was significantly high in moderate smoker and heavy smoker. The most common reason why heavy smoker skipped meals was ‘eating habit’, while it was ‘lack of time’ in non smoker. The results showed that the heavy smoker tended to drink coffee more often compared to the other two groups. There were no significant differences in nutrient intakes among three groups. In conclusion, heavy smoking students have unhealthy dietary behaviors in terms of high frequency of alcohol drinking, habit of skipping meals and frequent coffee drinking showing a strong need of proper education on smoking withdrawal and meal practice for them.

• 성인간호학회지
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• 제21권3호
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• pp.303-313
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• 2009

Purpose: The purpose of this study was to investigate bone mineral density(BMD) and identify risk factors of osteoporosis in Korean postmenopausal women. Methods: The subjects consisted of 328 women. The BMD of the calcaneus were measured with peripheral dual energy x-ray absorptiometry. The risk factors were collected by a self-report standardized questionnaire. The differences among the osteoporosis, osteopenia, and normal group were compared by one way analysis of variance test, Scheffe's multiple comparison tests and Logistic regression. Results: The average age was 65 years old and the average T-score was 28.7% with osteoporosis. The Risk factors of osteoporosis were inclined by 24% in age (OR = 1.24, CI = 1.16 ~ 1.31), 53% in menarchal age (OR = 1.53, CI = 1.24 ~ 1.88), 3.5 times in vegetarian (OR = 3.52, CI = 1.66 ~ 7.47), 2 times in small-bowel disease (OR = 2.01, CI= 1.03 ~ 3.94), 5.3 times in arthritis (OR = 5.33, CI = 1.61 ~ 17.67), 5.5 times in eating disorder (OR = 5.50, CI = 1.43 ~ 21.17), 6 times in health perception (OR = 6.08, CI = 2.30 ~ 16.06). The Risk factors of osteoporosis were reduced by 10% in weight (OR = 0.90. CI = 0.83 ~ 0.97), and 10% in menopausal age (OR = 0.90. CI = 0.84 ~ 0.98). Conclusion: The risk factors of osteoporosis were in the general characteristics, menstrual history, history of disease, life style & diet, and health perception. Eating disorder and health perception are highest on the risk factor of osteoporosis in Korean postmenopausal women.

• 한국식품영양학회지
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• 제27권3호
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• pp.383-392
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• 2014

This study was implemented to understand the motivation factors for $2^{nd}$ grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=-0.207, p<0.01), self-efficacy (r=-0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.

• 대한영양사협회학술지
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• 제16권2호
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• 한국식품영양과학회지
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• 제35권9호
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• pp.1215-1223
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• 2006

본 연구는 춘천지역 K대학 학생 491명(남 247, 여 244)을 대상으로 영양지식, 식습관, 건강관련 생활습관 및 건강상태를 알아보고자 하였으며 그 결과는 다음과 같다. 영양지식 점수는 남학생이 10.79점, 여학생은 10.89점(20점 만점)으로 조사대상자들의 전반적인 영양지식은 부족하였으며, 식습관 점수는 남녀 각각 19.38점, 19.48점(30점 만점)으로 우유제품의 섭취가 매우 부족하였고, 영양적으로 불균형한 식사, 불규칙한 식사를 하는 등의 문제가 제기되었다. 흡연율은 남녀 각각 32.0%, 6.1%로 나타나 남녀 간에 유의한 차이(p<0.001)를 보였고, 술은 대상자의 92.9%가 마시며 남녀 모두 한 달에 $2\sim3$회 정도 마시는 경우가 가장 많았다. 운동은 남학생의 47.0%, 여학생의 24.6%만이 한다고 했으며(p<0.001), 횟수는 남녀 모두 1주일에 $1\sim2$회 정도가 가장 많았다. 건강에 대한 관심도는 여학생보다 남학생이 높았고(p<0.05), 본인이 느끼는 건강상태는 남녀 모두 보통이라고 응답한 것이 가장 많았으나 남녀 간에 유의한 차이는 없었다. 임상증세를 건강점수로 알아본 결과 남학생은 46.26점, 여학생은 43.02점(60점 만점)으로 남학생이 여학생보다 유의하게(p<0.001) 건강한 것으로 나타났으며 흡연, 음주 및 운동여부는 건강점수에 직접적으로 큰 영향을 주지는 않는 것으로 나타났다. 영양지식, 식습관, 건강점수와의 상관관계에서는 남녀 모두 아주 약한 상관관계를 보였으며 여학생의 경우 식습관과 건강점수와의 관계에서 통계적으로 유의함(p<0.01)을 보였다. 이상의 결과를 살펴볼 때 본 조사대상자들은 현재 자신들이 건강하다는 생각으로 건강에 대한 관심이 적었고 음주, 흡연, 운동 등 건강과 관련한 생활습관이 현 시점에서 직접적으로 건강에 미치는 영향은 없는 것으로 나타났으나 과다한 음주와 흡연, 운동부족 등은 부적합한 식생활의 원인이 될 수 있으며 청소년기의 잘못된 식행동으로 인한 나쁜 영향이 청소년기에서 즉시 나타나지 않는다 할지라도 중 장년기에 이르러 건강에 큰 장애요인이 될 것으로 예상된다. 따라서 대학생들에게 지나친 흡연과 음주의 폐해를 인식시키는 교육과 아울러 균형된 식사, 올바른 식품선택, 건강한 생활습관에 관한 교육으로 보다 건강한 생활을 영위할 수 있도록 해야 할 것이다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• 대한가정학회지
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• 제47권2호
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• pp.39-53
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• 2009

The purpose of this study was to analyze the state of Vietnamese housing in Korea. Using ethnographic methodologies, it was examined that 22 Vietnamese households in Korea in relation to their usage of housing space. The following conclusion were established; 1). Most of households had kitchen+1 or 2 bedrooms and the majority households preferred separated kitchen and living room areas. 2). Most households had a washing machine in bathroom and they regarded bathtub as not very necessary. They all preferred the bathroom with enough space for using washing machine and hand washing both. 3). Their preferred seating style was using chairs on sleeping as like in Vietnam but they preferred eating without chairs and treated large family and guest without chairs specially. 4). All of them were took their shoes off usually and preferred designated shoes space at the entrance to the house which was not used in Vietnam. 5). A Floor material of all households was vinyl on living room and bedrooms and most of them who had been using tile only in Vietnam preferred vinyl here. 6). All of households had a modified Ondol and most of them who had never been used this before preferred and they regarded as a desirable heating system. 7). They considered the kitchen as the most important housing space and the direction of housing was the one to consider when they built or buy the house.