• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.907-917
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• 2008

This study was conducted to investigate the recognition, utilization, preference and application of kimchi, as well as to evaluate the recognition and requirement for commercial kimchi to university students. A questionnaire was answered by 180 (44.0%) male and 229 (56.0%) female university students in Daegu. The methods used to analyze the items were frequency analysis, Chi-squared tests and t-tests. Most of the respondents reported that they liked kimchi and had a preference for ripened kimchi In addition, most students were likely to cook kimchi by pan-broiling which indicates that the development of kimchi designed for pan-broiling may lead to an increase in the intake of kimchi. The recognition and utilization of commercial kimchi abutted through wholesale market very much, and were buying The marketing points that could most increase the sales of kimchi appeared to be 'hygiene' and 'standardization of taste and ageing' for male students 42 (23.7%) and 'hygiene' for female students 94 (41.4%) (p<0.01). All students responded that among marketing techniques for the sale of kimchi, diversification of taste, and increasing the recognition of kimchi were the most important parameters for aggressive globalization of the sale of kimchi. Therefore, the consumption of kimchi will increase in response to changes a dietary life style and activation is a plan getting done, and it is thought consumption of a kimchi to reflect these results well.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.344-351
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• 2007

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

• Korean Journal of Community Nutrition
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• v.3 no.1
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• pp.53-61
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• 1998

This study was designed to estimate mean daily iron intake and its bioavailabi- lity and to assess nutrition knowledge for 144 pregnant women in the last trimester. Serum ferritin concentration was analyzed to estimate their iron stores. Dietary intakes of iron(heme iron and nonheme iron), the amounts of MPF(meat, poultry and fish) and ascorbic acid were assessed by modified 24-hr recall method. The food frequency questionnaire was used to assess subjects usual food consumption patterns. The mean value of serum ferritin was $21.3\pm{15.2ng/ml}$ and 26.4% of the pregnant women had a serum ferritin level <12ng/ml(i.e. depleted iron stores). The mean daily intake of total orin in the pregnant women was 56.5%(17.0mg) of RDA and heme iron intake was 0.94mg which was 5.5% of total iron intake. Total absorbable iron calculated by the method of Monsen was 2.41mg and bioavailability of dietary iron was 2.41%. Food frequency test score of meats group was positively correlated(r=0.443) with the bioaavailability of dietary iron. The mean score on the nutrition knowledge test of subjects was 12.76(out of a possible 20 points). These results indicate that the nutritional iron status may be improved by increasing either the amount of iron in the diet or its availability.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.75-91
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• 2018

The purpose of this study was to investigate changes in dietary life, lifestyle factors, and stress status of Chinese students who came to study abroad to South Korea. A total of 143 Chinese students were recruited from Seoul Women's University and Wonkwang University in 2013. We used SPSS 20 for statistical analyses in this study. The mean length of residence was 2.9 years for Chinese students. Most subjects aged 20~29 years immigrated to South Korea to obtain an academic degree (bachelor, master, or doctorate). We found a significant decrease in the frequency of eating fruits and vegetables among Chinese students in South Korea after migration. Further, there was a significant increase in fast food consumption and frequency of late-night snacking and eating out. In addition, their preferred beverage changed from soft drink or tea to coffee after migration. Stress level significantly (P<0.05) increased in male students compared to female students. The high stress group watched more TV when eating compared to the low stress group. In addition, there were more students who perceived their health status as bad in the high stress group. Overall results give us useful information for targeting the most vulnerable subjects and planning nutrition intervention programs.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.209-221
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• 2023

This study aimed to provide fundamental data that could guide high school students' night eating behavior by investigating habits of their night eating consumption during COVID-19 pandemic (From 2021/5/13 to 5/20). Association between their eating habits and the Nutrition Quotient for Korean Adolescents (NQ-A) were also explored. This study included a total of 604 students, among whom 441 students were identified as night eating consumers. Among all subjects, 30.5% consumed night eating 3~4 times a week, 27.3% consumed 1-2 times a week, and 27.0% did not consume any night eating at all. The high-night eating group had a higher score of total NQ-A than the non-night eating group for both male (p<0.05) and female (p<0.001) students. This was because male students in the high-night eating group reported significantly higher rates of daily dinner consumption compared to non-night eating group. Furthermore, both male (p<0.05) and female (p<0.001) students showed a significant increase in 'Moderation'. 'Diversity' was also significantly increased in female studies (p<0.05) as subcategories of dietary habits according to night eating frequency. These findings highlight the need for practical research to develop nutritional guidelines for night eating that reflect preferences of students while providing adequate nutritional habits.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.644-653
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• 2004

This study was conducted to detennine the dietary and lifestyle factors related to bone the mineral density (BMD) of postmenopausal women with decreased BMD. The subjects (N =163) were recruited from women who visited a orthopedic clinic for BMD check up. A trained dietition interviewed subjects individually to obtain data about dietary behavior, consumption frequency of foods known as main dietary source of calcium and potassium, and clinical symptoms. The risk factors were identified by correlation and multiple regression analysis of variables. The mean age of the subjects was 66.8 yews. Most of them showed low levels of education and monthly income. The mean age of menarche and menopause were 17.2 and 48 year, respectively. The mean menopause duration was 18.7 year. Most of the consumption of calcium was centered to vegetable foods. Education level were positively correlated (r =0.272, P < 0.05) with BMD whereas age, menarch age, menopause duration, number of children were negatively correlated (r=-0.355, r=-0.240, r=-0.283, r=-0.193, respectively, p < 0.05) with BMD. The consumption of soybean, radish were positively correlated (r=0.187, r=0.158, respectively, p < 0.05) with BMD. Potassium intake with rice showed significantly negative correlation with BMD (r =-0.189, P < 0.05), but calcium intake with brown seaweeds, bean sprouts were positively correlated (r =0.247, r =0.254 respectively, p < 0.05) with BMD. Protein intake with roasted pork was also positively correlated (r =0.216, P < 0.05) with BMD. Multiple regression analysis showed that the most prominent negative predictor influencing the BMD was age. Minor negative factors influencing the BMI were age of menarche, potassium intake from rice. But the significantly positively factors influencing the BMD were consumption of radish and soybean intake, education, and protein intake with roasted pork. In conclusion brown seaweeds, radish or soybeans can be promoted as cheap foods replacing milk and milk products for menopausal women with low income.

• Journal of Preventive Medicine and Public Health
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• v.43 no.6
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• pp.486-495
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• 2010

Objectives: The effect of meat consumption on cardiometabolic risk has been continuously studied, but their associations are not conclusive. The aim of this study is to examine the association between the consumption of meat or red meat and carotid intima-media thickness (IMT) in healthy Korean adults. Methods: This study evaluated 2374 community-dwelling adults (933 men and 1441 women) who were free of cardiovascular disease or cancer, living in a rural area in Korea. Total meat and red meat intakes were assessed with a validated 103 item-food frequency questionnaire. Carotid IMT was evaluated ultrasonographically, IMTmax was defined as the highest value among IMT of bilateral common carotid arteries. Results: After adjustment for potential confounding factors, the mean IMTmax tended to increase in higher meat consumption groups in both men and women with metabolic syndrome (p for trend= 0.027 and 0.049, respectively), but not in participants without metabolic syndrome. Frequent meat consumption (${\geq}5$ servings/week) was significantly associated with higher IMTmax in men with metabolic syndrome (by 0.08 mm, p=0.015). Whereas, the association was not significant in women (by 0.05 mm, p=0.115). Similar but attenuated findings were shown with red meat intake. Conclusions: Our findings suggest that a higher meat consumption may be associated with a higher carotid IMT in Korean adults with metabolic syndrome. The frequent meat consumption (${\geq}5$ servings/week), compared with the others, was associated with a higher carotid IMTmax only in men with metabolic syndrome. Further research is required to explore optimal meat consumption in people with specific medical conditions.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.201-214
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• 2015

The purpose of this study is to find factors which induce a purchase experience of natural seasonings. The findings and implications of the research can be summarized as follows. First, there is a significant difference in purchase experience of natural seasonings based on gender, a academic background, dining out frequency, and amount of food consumption. Second, knowledge of safety regulations on MSG has a negative effect on purchase experience of natural seasonings. Third, the results shows a positive effect of attitude to food safety on purchase experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-related lifestyle has positive effects on purchase experience of natural seasonings. These results will contribute by helping the food and restaurant industry develop efficient marketing strategies.

• Korean Journal of Human Ecology
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• v.19 no.3
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• pp.577-588
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• 2010

This study was conducted to investigate the changes in alcohol consumption of male university students in Daegu, Korea and their drink-related behavior. The study focused on these changes over a decade using self-administered questionnaire surveys and health examinations that were carried out at a university campus in 1999 and in 2009. In both years more than 85% of students responded that they drank alcohol. However, significant increases in the frequency and amount of alcohol consumption were found (p<.001). The main influence on students' drinking behavior was friends/peers in both years. The most frequently preferred alcohol of respondents was so-ju (a traditional Korean liquor) in both years. However, the most frequently preferred type of food to accompany drinking had significantly changed (p<.01). Other changes including the increase of drinking speed and smoking during drinking were found to have significantly changed (p<.05) while significant difference regarding the decrease in food intake during drinking was not found. No significant difference in the amount of alcohol consumed was noted between underage drinkers and drinkers of above the legal drinking age. Heavy drinkers in the 2009 population had significantly higher systolic blood pressure than non-drinkers and moderate drinkers (p<.01). This study also indicates that there may be a rise in heavy drinking and/or binge drinking among drinkers including underage students. The results of this study suggest that alcohol-blood pressure associations are considered to be of concern even in young adults. This study also suggests the need for special alcohol prevention programs or campaigns to intervene in the behavior of students.