• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.435-442
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• 1995

This study is to investigate the eating habits of 420 businessmen living in urban areas (Taegu, Gumi, Youngchon and Changwon) in Kyungbuk and Kyungnam provinces. This survey was carried out by questionnaires. The results are summarized as the following in the association of demographic variables and eating habits, occupation (p<0.001), age (p<0.01), spouse's occupation, dwelling state, and monthly income (p<0.05) had statistically significant relationships. Middle aged adults placed more attention on eating habits than young adults. High-class professionals, managers and salesmen had a high frequency of 'good' eating habits, while office-workers had a high frequency of 'bad' eating habits. In the association of eating behavior, health status variables and eating habits, the frequency of meals, exercise, sleep, degree of fatigue, life styles, digestibility, and health status (p<0.001) had significant relationships. It seems that eating behavior and health conditions have direct effects on eating habits.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.269-280
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• 2019

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.124-138
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• 2010

This study aims to investigate the effect of hotel and restaurant employees' eating habits on their dining-out behavior. 309 workers from die hotel and restaurant companies participated in the survey, and SPSS 14.0 was used to perform frequency analyses, factor analyses, f-tests, ANOVA and multiple regression analyses. An exploratory factor analysis revealed three eating habits; unhealthy, healthy and ideal eating habits with 62.250% of the cumulative variance explained. The factor analysis included the priority on menu items, atmosphere and location of a restaurant with 60.658% of the total variance explained The results of the t-tests gave partial supports for the hypothesized gender difference in eating habits and for the hypothesis that eating habits would differ according to marital status. The result of ANOVA gave a partial support for die hypothesized age difference in eating habits. The result of the multiple regression analysis showed that all eating habits, unhealthy($\beta$=0.326, p<0.000), healthy($\beta$=0.290, p<0.000) and ideal($\beta$=0.305, p<0.000), had a significant effect on the priority on menu items. Eating habits explained 13.1% of die total variance in the importance of restaurant atmosphere and location. The influence of unhealthy eating habits was not statistically significant ($\beta$=0.002, p<0.965) while the influence of healthy($\beta$=0.309, p<0.000) and ideal eating habits($\beta$=0.189, p<0.000) was statistically significant Consequently, there was a partial support for the hypothesis that eating habits would influence die priority of restaurant atmosphere and location as a factor when dining out.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.548-558
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• 2011

The purpose of this study was to compare eating habits and food attitudes between depressed and normal adults. The subjects were selected (n = 6217) from those who participated in the 2008 Korean National Health and Nutrition Examination Survey (KNHANES IV). The subjects were divided into the depressed (DG, n = 841) and normal groups (NG, n = 3969). DG was those who have depression now or who have experienced depressing feelings more than two weeks or per year. The general characteristics, anthropometric measurement, eating habits, the dietary guideline recognition and practices were compared by using chi-square test and t-test. Also the partial correlations were analyzed by SAS (Statistical analysis system, version 9.1) program. There was a significantly higher rate of DG among the female (74.32%), with low education (44.6%) and low-income (32.0%) subjects (p < 0.001). DG showed significantly lower snacking and dining out. There was significantly higher rate of DG who responded "none" in frequency of snack (27.10%) and dining out (29.50%) (p < 0.001). Also DG showed significantly lower rate of the subjects who ate with the family than NG. Also, DG showed significantly lower dietary guideline recognition level and practice than NG. Correlation between depression symptom and various factors showed that positive correlation with low snack intake and dining out frequencies. However, correlation was relatively weak. In conclusion, eating habits and recognition levels and practice of dietary guidelines of DG were significantly different from NG. DG showed significantly lower frequencies of snack, dining out, and eating with family.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.447-456
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• 2015

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

• Journal of Korean Biological Nursing Science
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• v.17 no.4
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• pp.297-305
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• 2015

Purpose: The purpose of this study was to investigate eating habits and the frequency of trigger-food consumption in patients with irritable bowel syndrome (IBS) and to examine the associations of these variables with IBS symptom severity. Methods: We included 145 ROME III-positive IBS patients (mean age 31.2 years, 73.8% of female). Subjects completed an eating-habits and food-consumption questionnaire, IBS-Symptom Severity Scale (IBS-SSS) and Brief Symptom Inventory-18 (BSI-18) for psychological distress. Results: Subjects with unhealthy eating-habits such as irregular meal times, frequently eating out and overeating tended to show higher IBS symptom severity. The severity of IBS symptoms related to the frequency of the consumption of trigger foods. Subjects who ate trigger-foods (i.e., tofu, beans, almonds, and peanuts) less frequently showed higher IBS symptom severity (p=.045, .042, .016, and .019, respectively). However, subjects who ate spicy foods, instant foods, and noodles more frequently experienced more severe IBS symptoms (p=.018, .011, and .023 respectively). Conclusion: This study showed that IBS symptom severity was related to meal intake patterns and frequency of trigger food consumption. These findings could provide a basis for developing an intervention program for IBS patients.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.227-239
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• 2010

The purpose of this study was to compare weight control behaviour, eating habits and health-related life habits according to the obesity degree by body fat percentage (%Fat) among middle-aged women. The subjects were 170 middle-aged women who lived Gunsan City, and they were assigned to one of the following groups based on their %Fat; normal weight group (18% - < 28%), overweight group (28% - < 33%) and obesity group (over 33%). The height, body weight, %Fat, the circumference of waist and hip of them were measured. Eating habits and health-related life habits were evaluated based on questionnaires. The results were as follows. Their weight, %Fat, body mass index (BMI), relative body weight (RBW), waist, hip, and waist-hip ratio (WHR) were significantly higher in the obesity subjects when compared to the normal and overweight subjects. Self-perception for weight (p < 0.001), desire for weight control (p < 0.01), and reasons of weight control (p < 0.05) were different among three groups. The main skipped meal was breakfast (67.9%), reasons of skipping meals were different among three groups (p < 0.05), and main reasons were "lose one's appetite" and "have not enough time". Food habits score for each food was not significantly different among three groups, but eating the meal on thinking with food combination in normal group was higher than overweight and obesity group (p < 0.01). Correlation coefficients of food habits score and anthropometric measurements were that salty of food was negative and food habits scores were positive correlation for anthropometric measurements and obesity index (p < 0.05 - p < 0.001). Frequency of exercise and fitting exercise for body were different among three groups (p < 0.05). Obesity group was lower frequency of exercise than the other groups. Regular diet was positive correlation with food combination (p < 0.01), taking fish (p < 0.05), taking vegetables (p < 0.01), taking bean products (p < 0.01) and food habits score (p < 0.01), frequency of eating out and snacks were negative correlation with taking fruits and fishes. Therefore, proper nutritional education for middle-aged women in obesity group is recommended regular diet, good food habits and exercise. The middle-aged women must decrease the frequency of eating out, snack and the salty foods, and increase the fruits and vegetables. They must have healthy life styles for exercise, smoking, and drinking.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.129-136
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• 2015

The purpose of this study was to investigate improvement of food habits and eating behavior in children with obesity and precocious puberty by nutritional education monitoring. The results are as follows. Average height and weight of subjects exceeded Korean height and weight standards for children as outlined by The Korea Pediatric Society. Using nutrition education monitoring, meals became more regular, overeating significantly decreased, and eating speed decreased. Further, frequencies of eating-out and night-eating significantly decreased. The most preferred menu item when eating-out was Korean food, and the most preferred menu item for night-eating was fruits, fast food, & processed food. Meat & fish and vegetable intakes all significantly increased. Fruit and milk intakes also significantly increased while bread, snack, and ice cream intakes decreased. Further, fast food & instant food intakes decreased. However, water intake was not significantly affected. The favorite food of children was meat & fish, followed by fast food & processed food. This study may provide information on dietary behavior of children with obesity and precocious puberty and suggests that nutrition education or counseling can improve food habits and eating behavior.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.314-323
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• 2022

This study is a descriptive survey research conducted on second and third year nursing students located in G city from October 10 to 13, 2018, in order to assess the effects of life stress and eating habits among nursing students on eating behavior. The results of the study showed that there were differences in the subjects' eating behavior in terms of the amount of pocket money spent on food (F=5.83, p=.003), dietary pattern (t=4.14, p<.001), and unbalanced diet (F=9.27, p<.001). Eating behavior had a significant correlation with life stress (r=-.16, p=.001) and eating habits (r=.50, p<.001). Factors that affected eating behavior included eating habits (𝛽=.42, p<.001), food expenses taken out of pocket money (𝛽=-.14, p=.007), unbalanced diet(𝛽=-.14, p=.007), and life stress (𝛽=-.13, p=.010), and the explanatory power of these factors was 30.6% (F=26.63, p<.001). Based on the results of this study, it is necessary to find a way to promote the practice of having a healthy diet.