• Journal of the Korean Dietetic Association
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• v.27 no.4
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• pp.263-275
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• 2021

The COVID-19 pandemic has led to the curtailing of school meal services. This study aimed to compare the diets of students attending online classes who prepared their own lunch under these circumstances, with those of their counterparts who had their lunch prepared for them. In December 2020, a survey was conducted on 204 students (75 male and 129 female) at a high school in Gyeonggi-do. The results showed that more girls prepared their own lunch than boys (53.5% vs. 36.0%, respectively, P<0.05). Further, more participants with working mothers prepared their own lunch compared to those with unemployed mothers (60.8% vs. 23.0%, respectively, P<0.001). Lunch was prepared either by parents (47.5%), themselves (47.1%), or others (5.4%). A comparison of the Nutrition Quotient (NQ) was carried out between the subjects who prepared their own lunch and those who ate lunch prepared by their parents. The students who prepared their own lunch had significantly lower total (P<0.05), balance (P<0.01), and environment (P<0.01) sectors of NQ-A than their counterparts. Especially, subjects whose parents prepared their lunch had bean·tofu·soy milk more frequently (P<0.01), tended to eat vegetables more frequently (P=0.059), and skipped breakfast less frequently (P<0.01). In conclusion, this study suggested that high school students who have to prepare their own lunch at home during the COVID-19 pandemic are the newly emerging nutritionally vulnerable group. This study may provide the basic information necessary for preparing measures to maintain the diet quality of high school students during the COVID-19 pandemic and similar situations in the future when school meal services may not be available.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.483-488
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• 2022

This study was conducted to compare of dietary behaviors of young and temporary workers with older and permanent workers of single-person households. A questionnaire survey was conducted by purposive quota sampling(n=566) by age groups(20~59 years old) and status of workers(temporary workers, permanent workers and business owners). Compared to other age groups, 20s had lower average monthly income and cost of eating-out, and they rarely cooked at home and mainly bought food and groceries at convenience stores(p<0.001). This pattern was similar to temporary workers compare to other groups. This study will be meaningful as a basic data for creating a healthy living environment for temporary workers and 20s of single-person households.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.695-709
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• 2022

This study examined the mothers' stress level as it related to meal preparation and a change in food consumption during the Covid-19 pandemic. I asked mothers about the difficulties related to meal preparation, changes in food consumption, and their interest in food and health information using in-depth research methods. As a result, food delivery and online food consumption have markedly expanded as eating out has decreased. Mothers tried to serve fresh food at home because they perceived delivery food as unhealthy. They stick to it more vigorously with their younger children. As the result of analysis on determinants of food consumption, their interest in organic food is higher when mothers' ages are younger with higher income. However, mothers with a low level of education tend to be uninterested in it. Therefore, the ages of the children and mothers, household income, and education levels all had an effect on food consumption behaviors.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.05a
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• pp.165-167
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• 2022

The proportion of cat cats among companion animals has been increasing at an average annual rate of 25.4% since 2012. Cats have strong wildness compared to dogs, so they have a characteristic of hiding diseases well. Therefore, when the guardian finds out that the cat has a disease, the disease may have already worsened. Symptoms such as anorexia (eating avoidance), vomiting, diarrhea, polydipsia, and polyuria in cats are some of the symptoms that appear in cat diseases such as diabetes, hyperthyroidism, renal failure, and panleukopenia. It will be of great help in treating the cat's disease if the owner can recognize the cat's polydipsia (drinking a lot of water), polyuria (a large amount of urine), and frequent urination (urinating frequently) more quickly. In this paper, 1) Efficient version of DeepLabCut for posture prediction running on an artificial intelligence server, 2) yolov4 for object detection, and 3) LSTM are used for behavior prediction. Using artificial intelligence technology, it predicts the cat's next, polyuria and frequency of urination through the analysis of the cat's behavior pattern from the home CCTV video and the weight sensor of the water bowl. And, through analysis of cat behavior patterns, we propose an application that reports disease prediction and abnormal behavior to the guardian and delivers it to the guardian's mobile and the main server system.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Journal of the Korean Society of School Health
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• v.8 no.1
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• pp.117-131
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• 1995

The purpose of this study is to grasp the nature of health behavior to pactice in order to keep and improve the optimal health in the current status of the cancer patients. The subjects were 21 cancer patients, who knew about their disease for themselves, could communicate without mental disease history, and could understand the purpose of this study and cooperate, in a university hospital in Seoul. The data were collected by direct interview from July 15 to Oct. 17, 1994. The interview took about 1~2hours per one time for each paitent by unstructural and open questions. And they were classified into some similar contents on the basis of the phenomenological analysis and categorized. The analyzed results are as follows: 1) In the daily life before and after diagnosis as cancer patients, they were categorized into 6 areas-the state of movement, sleeping, nutrition and diet, society and economy, drinking and somking, and recognition of their health. 2) In the experience of health behavior of cancer patents, they were categorized into 7 areas-the state of movement, sleeping, nutrition and diet, society and economy, drinking and smoking, recognition of their health, and psychology etc. According to the analyzed results of daily life before diagnosis as cancer patients, it turned out that they didn't recognize the problems for their health habit and made their disease state bad by irresolute characteristics which hesitated to practice rightly, renunciation, and irresponsibility and so on, even if they had much interests in their health and were motivated. Therefore, it is necessary to recognize and have an individual-centric interests in order to change the pattern of life for optimal health state to some extent. In the health behavior of cancer patients, it turned out that they had interests in the state of nutrition and diet the most. Even though they experienced the change of serious nutritive state due to the bad gastroenteric trouble by anticancer treatment, they were trying to have a regular eating habit refraining from irritant food and use folk remedies or healthy food temperating the taste food thoroughly, they also showed the sensitive response for nutrition. In addition, they appeared to use the traditional medical treatment or the folk remedies very seriously without abuse. In consideration of it, it is desirable to use them together with the modern medical treatment intercomplementarily and necessary to look into the types for cancer patients and their benefits.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of agricultural medicine and community health
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• v.26 no.1
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• pp.81-103
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• 2001

This study was conducted to identify the health behavior of middle-aged rural women and the factors that have an effect on them. For the purpose of the study, examinations were made from March 01, 2000 to March 31, 2000 with 468 women aged 40 to 64 out of 2,263 people whom four Primary Health Posts located in Yechon County, Kyongsangbuk-do Province, are in charge of. The results are summarized as follows. 17.5% of the subjects responded that the extent of their own interest in health were high. For the subjects having a chronic disease, a nuclear family, or an open family atmosphere, the extent appeared to be relatively higher, 15.4% responded that the extent of family's interest in their health was high. It was significantly high if the extent of education was high or if the family atmosphere was open. The subjects' average score of self-efficacy was 49.9 out of 68. The score significantly varied depending on religion, education, living together with a spouse or not, and the extent of the subjects' interest in health. The family pattern, family atmosphere, family's interest in the subjects' health were the variables that significantly influenced the self-efficacy. The average score of family function was 5.51 out of 10. The score significantly varies depending on age, education, occupation, financial status, the extent of the subjects' own interest in health, family atmosphere and family's interest in the subjects' health. In the practice of health behavior, the nonsmoking rate was 89.5%, the nondrinking rate 63.0%, the rate of exercising practice 6.6%, the rate of normal sleeping 75.6%, the rate of eating breakfast 91.7%, the rate of not eating between meals 18.2%, and the standard BMI 69.2%. In the frequency of health behavior, the subjects with the Breslow Index of 0-3, 4-5 and 6-7 accounted for 4.5%, 53.2%, and 42.3%, respectively. The average score of health behavior was 5.20 out of 7, in which significant variables were living together with a spouse or not, financial status, absence or presence of a chronic disease, and family atmosphere. In the multiple regression analysis with health behavior as a dependent variable, it was shown that living together with a spouse or not, financial status, and family atmosphere were the significantly substantial variables. The subjects were found to do health behavior well if they had not a spouse, a good financial status, or an open family atmosphere. They were also found to do health behavior well if the extent of self-efficacy was high or if the extent of family function was low, but these were not the significant variables. It is needed to develop a standard measuring tool fit for our environment and perform more studies in the future because the measuring tool used in this study was a tool developed in a foreign county. In promoting community health projects, it is required not to provide all community people with a uniform health program but to identify the health behavior of individuals and other variables such as living together with a spouse or not, financial status and family atmosphere before arranging for a proper health program.