• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.59-72
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• 2001

This study investigated the effects of factors on the academic achievement in the 'Food and Nutrition' units in the Practical Arts : factors such as gender. family and home environment. and participation in. interest in attitude toward. and encouragement by mother in meal management. The factors were surveyed for 453 grade four elementary students (226 boys and 227 girls) and their mothers in Busan. The extent of participation in meal management. of interest. of attitude. and of the mother's encouragement was broken into three groups. Upon completing the 'Table Setting with Fruits'unit. the students'academic achievements were evaluated and compared according to these factors. The results were as follows : 1. The girls participated in meal management more frequently than the boys. Most of the children exhibited a high interest. the girls showing a higher interest than the boys. Both sexes showed a positive attitude toward meal management. Mothers encouraged girls more often than boys to manage meals at home. 2. The academic achievement of the girls was higher than that of the boys. Children living in apartments and more affluent environments scored higher than those who were less well off and living in independent households. 3. Those who frequently participated in meal management. exhibited a high interest. and showed a positive attitude towards it. achieved higher scores than those who showed a lower interest. less positive attitude. and only occasionally participated in it. 4. Those who were encouraged frequently to manage meals by their mother showed a tendency to score higher than those who wee encouraged only occasionally. In conclusion. academic achievement in the 'Food and Nutrition'units in Practical Arts was affected by gender. domestic economy. type of residence. participation in meal management in the home. interest in it. attitude toward it. and encouragement in participation by the other. Thus academic achievement in food. nutrition. and meal management is dependent upon both the school and home environments. Children would learn more in the 'Food and Nutrition'units when their parents set a positive and encouraging environment in the home.

• Korean Journal of Health Education and Promotion
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• v.23 no.3
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• pp.17-35
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• 2006

Objectives: This study was conducted to investigate the determining factors that have influence on elementary students who go without breakfast and identified their physical, mental and social health that may resulted by skipping breakfast. Methods: For data collection, total 855 elementary students at the 5th and 6th grade in an urban and a rural area were asked to join the survey using a self-administered questionnaire from March 25 to April 9, 2005. The data were analyzed through a series of statistical methods including frequency, percentage, chi-square$(X^2)$ test, t-test and multiple logistic regression analysis. Results: It was found that 24.0 % of respondents would skip breakfast, and influential socioeconomic factors on their skipped breakfast were economic level and mother's occupation. A group that has meals more with family everyday and a group that has breakfast served by mother as usual showed significantly low percentage of going without breakfast at statistical level(p<0.05). In case that other family members used to go without breakfast, there was a tendency to significantly high rate of skipped breakfast(p<0.01). And a group who got up early in the morning and a group who scored high points in the assessment of dietary habit showed significantly low percentage of skipped breakfast(p<0.01). In the result of multiple logistic regression analysis, the significant variables in urban area were economic level, person setting up breakfast, getting-up time and family members who would skip a meal. In rural area, meal-skipping family member, person setting up breakfast and dietary habit were significant variables(p<0.05). In physical influences according to skipping breakfast, students would skip breakfast had more stomach or dizziness(p<0.05). Depression score were higher and school life score were lower in group skipping breakfast, but not statistically significant. Conclusions: In conclusion, in order to reduce the rate of elementary students who often go without breakfast, it is favorable that they should be instructed in the importance of breakfast and the harm of skipped meal, so that they can cultivate positive living habits and dietary attitudes as well. And it is necessary that this health education cover not only students but also all of their family members(especially mother). Furthermore, it is necessary to develop systematic programs for them to get over environment factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.183-195
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• 2011

This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.

• Journal of Nutrition and Health
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• v.48 no.4
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• pp.335-343
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• 2015

Purpose: The aim of this study was to evaluate the food behavior and nutritional status of elementary school students in the Jeju area using Nutrition Quotient (NQ). Methods: The subjects were 440 students (235 boys and 205 girls) in the fifth and sixth grade at four elementary schools located in Jeju. Demographic, lifestyle, and environmental information was collected using a self-reported questionnaire. The food behavior checklist for children's Nutrition Quotient (NQ), consisting of 19 items, and nutrition education related information were also obtained. Results: The mean score of the children's NQ was poor, reaching 60.3 points. The percentage distribution of NQ grade was 19.8% (lowest), 18.6% (low), 45.0% (medium), 10.7% (high), and 5.9% (highest) and the factor scores for balance, diversity, abstinence, regularity, and practice were 56.6, 68.4, 71.3, 57.4, and 54.8 points, respectively. Compared with the NQ cut-off points for defining malnutrition (balance; 57, diversity; 87, abstinence; 66, regularity; 69, and practice; 67 point), average score of abstinence factor was only above the cut-off point and scores of the other factors were below the cut-off point. Subjects with higher NQ scores tended to have higher levels of exercise activity (p < 0.001), frequency of family meals (p < 0.01), and father's educational levels (p < 0.01) compared to those with lower NQ score. NQ score showed positive association with nutrition education experience and practice (p < 0.001). Conclusion: NQ score of elementary school students residing in Jeju was lower than the national average. More opportunities should be provided for participation in nutrition education, which incorporates a range of program strategies, as well as communication and education activities.

• Journal of the Korean Society of School Health
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• v.5 no.2
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• pp.74-90
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• 1992

The purpose of this study is to know the effects on school lunch service programme of elementary school in rural area, by using the group consisting of the sixth year students in the schools that have provided them with the lunch for six years or longer(male student:312, & female student:324), while using the comparing group consisting of the sixth year students in the schools that have not provided them with the school lunch under their similar living condition(male student: 306 & female student:322). In addition, this study was carried out by examining all continued information about their height and weight shown in the developmetal record for six years from the 1st to 6th year, and by checking their eating habits on the basis of questionnaires. The result of this study is summarized as follows. As the result of comparing the values of their height and weight grown for 6 years, it was shown that the height of the male group provided with school lunch is 27.8 cm while the male group without lunch is 27.1 cm. And the female group provided with school lunch indicated the growing value of 29.9 cm while the group without lunch did 28.4 cm. Then, it appeared that both male and female groups provided with school lunch show higher growing values of 0.7 cm, respectively, and 1.5 cm than these groups without lunch. Also, the weight of the group without lunch was 14.8 kg. Moreover, the weight of the female group provided with school lunch was 16.9 kg while the group without lunch was 17.2 kg. Then, it was shown that the male group provided with school lunch indicates heavier growing value of 0.9 kg than the group without lunch while the female group without lunch does heavier value of 0.3 kg than the group provided with school lunch. It's figure showed that although this distribution according to percentile in the 1st year is similar to the standard regular curve it is positioned in the upper group(more thatn 70%) divided centering around 50% in the 6th year, of which distribution of children provided with school lunch was higher. When comparing the values of physical status in the 6th year, it was also shown that male children with school lunch are better than these children without lunch in jumping, throwing, chinning and lifting while female children are better than these children without lunch only in jumping, which were a significant difference. In addition, the group provided with lunch showed distribution of the higher physical grade. The result of analysis on their breakfast indicated that the children with every morning breakfast account for 67.6% of the group provided with school lunch while the group without lunch for 57.8%. Regarding the reason that they do not have the breakfast, the group with school lunch answered "Because of habits"(50.7%) while the group without lunch did "Because they have no appetite"(58.9%). When comparing the degree of preference for hot or salty food, it was apparent that these children with school lunch generally tend to prefer less hot or sailty food. With respect to the frequency and place of their eating between meals, it was shown that about 70.0% of both groups has the eating between meals, more than one time a day. Then, the group with school lunch had the eating between meals at home(45.2%) while the group without lunch did it in the process of returning to home(48.4%). Regarding the degree of their preference for a certain food, it was shown that more children of the group with school lunch do not prefer a food to others. Also, their eating attitude indicated that such children as eating the food with chat after completely swallowing food and with T.V watching are larger and lower among the group with school lunch, which showed a remarkable defference from the group without lunch. With respect to their sanitary habits such as hand washing and toothing, these children who always wash their hand before eating, accounted for 84.4 % of the group provided with school lunch while the group without lunch did for 63.6%, of which the female group with school lunch indicated a remarkable difference. The actual condition of their nutrition education showed that these children who answered "Received this education" accounted for 78.0% of the group with school lunch while the group without lunch accounted for 57.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1155-1162
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• 2002

Food waste in school foodservices is an important factor in managing expense or evaluating the acceptance of served meals and a serious environmental hazard factor in all countries. In this study, the perception and attitude towards food waste reduction and the recognition of environmental pollution of students from elementary school foodservices in Busan, Korea were investigated. The questionnaire was responded by 519 students (boy: 255, girl: 264) in the third and sixth grades. School lunch programs were proved to contribute to the improvement of students' food intake habits. The perception and attitude towards food waste reduction of the third grade students (3.61/3.73) were significantly higher than those of the sixth grade students (3.46/3.59) (P<0.01). Food waste education made a significant impact on the perception and attitude on food waste (p<0.01). When dislike food was supplied the students having the higher perception and attitude towards food waste reduction ate it more than those having the lower perception and attitude. The major reason for plate waste was shown to be influenced by the taste and amount of foods supplied in school lunch programs. Most of students recognized that food waste pollution (4.22) was one of the severest problems among the environmental pollutions, followed by air (4.13), tap water (4.09) soil (3.78), noise (3.55) pollution. The students separated the garbage in the house (72.6%) better than in school and the outside (55.2%). The perception of food waste was positively correlated with the attitude toward reduction of food waste and the recognition of environmental pollution (p<0.01). The attitude toward reduction of food waste was also positively correlated with meal quantity taken (p<0.01).