• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.211-218
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• 1993

This study was carried out to estimate the dally intake of lead and the relationship among dietary In take, serum level, and urinary excretion of calcium In 30 healthy adults living In rural area of Korea (12 males and 18 females). Analyses for the nutritional status of the subjects were performed by 3-day dietary intake record, duplicated diet collection, 24-hour urine collection, and venous blood sampling. The results were as follows The mean daily intake of energy was 2,176.3kcal and 1,613.9kcal in males and (tamales of 20∼49years, and 1,914.8kcal and 1,517.9kcal in males and females of 50∼59years, respectively The ratio of carbohydrate : fat : protein was 73.4:13.6:13.0 in males and 76.4:10.3:13.3 In females. The mean daily intake of lead was 277.2Pg in males and 192.0ug in females. The mean daily intake, serum level, and urinary excretion of calcium were 491.1mg, 8.9mg/dl, and 80.7mg in males and 426.7mg, 8.8mg /dl, and 80.3mg in females, respectively. No significant correlation was found between the daily lead intake and the dietary intake, serum level, and urinary excretion of calcium. It was concluded that the daily lead intake was lower than the acceptable daily lead intake of FAO/WHO but a little higher than that of other investigations. And the daily lead intake was not level that relate to calcium status seriously.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.276-286
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• 2011

This study aimed to examine consumers' interest, preference, and consumption frequency of Kimchi in elementary school students in the fifth grade and their mothers living in Changwon city. In a comparison of eating habits, students exhibited better eating habits than their mothers (P<0.01). Though the mothers' levels, were higher than those of the students in the category of 'eat foods with a bit of salt usually', the students' levels were higher in the rest of the eating habit categories. The categories of 'like Kimchi', 'spicy taste', and 'appropriately spicy taste' got high levels. Among several kinds of Kimchi, both students and mothers preferred 'cabbage Kimchi' the most. Among various Kimchi foods, preferences for 'Kimchi pancake', 'fried rice with Kimchi', and 'tuna Kimchi soup', were highest in that order. The preferences differed between students and mothers in each category; mothers' preferences were significantly higher than those of students. However, in the rest of categories, except 'boiled kimchi and fish' and 'Kimchi and stir-fried spicy pork', students' preferences were higher than mothers' ones. Compared to their preferences, students' consumption frequencies were significantly higher than mothers' ones (P<0.01). There were positive correlations among students' eating habits, awareness of Kimchi, consumption frequency, and preference. For mothers, there were positive correlations not only between eating habits and awareness, but also between awareness and preference.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.327-338
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• 2009

The purpose of this study was to obtain information from married women regarding obesity-related factors and psychological eating behaviors, and to compare those variables among three groups, namely underweight, normal, and obese. The participants completed questionnaires regarding general obesity-related factors, major food servings/day, physical activity, dieting behaviors, perceptions of body image, and psychological eating behaviors. The results were as follows: The obese women reported a higher percentage of family history of obesity (74.8%) than the normal (43.5%) or underweight (28.2%) women. Most of the obese women (90.0%) accurately perceived their body image compared to 72.5% of the underweight and 56.6% of the normal weight women(p<0.001). No significant differences were found among the three groups for daily hours of exercise or computer use. In the case of hours of television watched daily, significant differences were found among the groups (obese 104 min/day, normal 87 min/day, underweight 76/min, p<0.05). Only 17.9% of the obese women reported eating 2 servings of milk products/day and only 23.2% of them reported eating 3 servings of protein foods/day as compared to the normal (25.4%, 18.0%) and underweight (29.4%, 41.7%) (p<0.01) women. About 98% of the obese and 78.5% of the normal weight women wanted to loose weight compared to only 10% of the underweight women (p<0.001). Psychological eating behavior was significantly correlated with subject BMI ($r^2$=0.32, p<0.01). Also, more obese women were unsatisfied with their body and had emotional eating behaviors as compared to the normal and underweight women, and this was statistically significant (p<0.001). In conclusion, the obese women had high perception rates of their body image, but had negative-psychological eating behaviors. Special behavior therapy is needed for obese women who show body dissatisfaction, emotional eating behaviors, long hours of daily TV viewing, and low intakes of protein and milk products.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.9-16
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• 2009

This study investigated vegetable buying behavior with the subjects of 250 housewives living in Gyeongju. According to the results, they usually buy the following vegetables by order of frequency: cucumbers (152 times), hot peppers (142 times), lettuce (140 times), and spinach (134 times). The intake frequency of fresh vegetables was 2 to 3 times per week as 50.0% responded so. All respondents considered freshness most importantly when buying vegetables regardless of age. They usually buy vegetables at traditional markets, and they think the markets are suitable for buying fresh vegetables regardless of age. And the result of analyzing relation among vegetable's vitamin C and the colors or kinds of vegetables selected by age was not statistically significant. About the improvements to use vegetables, respondents in the 20's chose useful information, ones in the 30's to 40's said diverse recipes, ones in the 50's went for the quality improvement, and ones in the 60's or more emphasized stable prices. They answered that they received nutrition information of vegetables mainly from TV or magazines, newspapers, and mass media whereas subjects in the 60's or more said they got it from neighbors or friends. For housewives to get and practice nutritional knowledge, it is necessary to develop recipes in consideration of nutritional balance and convenience and provide them with constant education of nutrition through lifelong education facilities.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.188-196
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• 2009

The purpose of this study was to investigate the effects of nutrition counseling on diabetes management by determining changes in anthropometry and blood components as well as knowledge and practice of diet therapy and nutrient intake in 34 (male 11, female 23) type 2 diabetes patients. The knowledge and the practice of diet therapy, drinking, smoking and exercise were analyzed by questionnaires. Dietary nutrient intake were obtained from the patients by the 1 day 24-hr recall. Blood glucose level and blood pressure were measured before and 3 months after the treatment. The results are summarized as follows: Average weight (p<0.05) and body mass index (p<0.05) were significantly lower post-counseling. Fasting blood glucose levels (p<0.01) and postprandial-2hour blood glucose levels (p<0.01) were also significantly lower post-counseling. In lifestyle changes for self-management the patients showed significantly higher exercise habits post-counseling (p<0.01). Regarding their level of diet knowledge, they showed significantly higher levels post-counseling in six items such as importance of diet therapy for diabetes (p<0.001), principles of diet therapy (p<0.001), nutrient composition of foods (p<0.01), carbohydrate composition of foods (p<0.001), the prescribed calories (p<0.001) understanding food item and exchange units of cereals, grains (p<0.001) and fruits, juices (p<0.001). Regarding their diet practices, the patients showed significantly higher levels of practice post-counseling in keeping within permitted meal size (p<0.001), using food exchange lists (p<0.001), keeping exact meal times (p<0.01), and controling sweet foods (p<0.001). Protein (p<0.05), animal lipid (p<0.05), and vitamin C (p<0.05) intakes were significantly higher post-counseling.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.41-51
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• 2009

The objective of this study was to determine the overall conditions related to family meals-including perceptions, attitudes, and behaviors-among elementary school children. The data were collected from 464 male and female students attending elementary schools in Seoul and Gyeonggi-do in December 2006 to February 2007, using self-administered questionnaires. The results were as follows: 77.7% of the students regarded family meals as meals eaten with all family members living together in a household. With regard to the frequency of family meals, 40.9% of the students reported that they ate with their family 'more than once per day'. 74.7% of the students reported that they enjoyed family meals because mealtime is a time to talk with other family members. When the degree of satisfaction with life was evaluated using a Likert scale (strongly satisfied-5 points, strongly unsatisfied-1 point), the results showed a significantly higher level of satisfaction with their daily lives, health, nutritious conditions, and family care. Students had more positive psychological feelings as the frequency of family meals increases. Likewise, the groups who frequently ate family meals scored higher in positive attitudes and behaviors toward family meals, thereby implying that the consumption of family meals is associated with the promotion of familial relationships, psychological stability, and positive thinking in children. These findings indicate that attention should be directed toward increasing the frequency of family meals and creating a positive family meal environment.

• Journal of Korean Elementary Science Education
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• v.39 no.3
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• pp.399-411
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• 2020

This study aims to explore how elementary students perceive and approach the issue of plastic debris in marine habitats by examining students' perspectives on the ecosystem and environmental solutions. The study was conducted to 143 Grade Four elementary school students in Seoul. After implementing two class-units on plastic waste, students' constructed responses on the problem of and solutions to plastic debris in marine habitats were collected. Data were analyzed through semantic network analysis and the keywords were visualized to reflect their relationships. Furthermore, students' responses on how they perceive environmental problems were further analyzed based on the following analysis criteria: students' perspectives on the ecosystem, the level of complexity of food chain(s), and the scope of their perspective. Also, student responses on environmental solutions were classified to be either at a personal or social level. Through semantic network analysis, keywords identified for students' perceptions on the problem were the sea, plastic, debris, animals, living things, humans, extinction, while keywords extracted for the solutions were plastic, debris, recycling, disposable, and I. Based on the analysis criteria, it was found that students were well aware of the food chain concept, could perceive the ecosystem as having comprised of both biotic and abiotic factors, and could approach the problem beyond the scope of the marine environment. Also, most students mentioned the solutions only at a personal level. Based on the findings, implications on how to move forward in educating environmental issues related to the ecosystem in science education is further discussed.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.49-58
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• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.336-344
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• 1999

This study was carried out to investigate the eating behaviors and the preferences of industrial workers in Korea. This survey was conducted from May 20 to June 20, 1998 by constructed questionnaires and the subjects were 364 males and 588 females. The results obtained were summarized as follows: 1) The subjects who didn't have breakfast regularly were 41.7% because they didn't have enough time to eat. The main type of breakfast were cooked rice. 2) The subjects who used the company cafeteria were 60.5% and men used the company cafeteria more than women. The most favorite side dishes by the subjects were roasted foods and next side dishes were seasoned foods. There were not significantly different the kinds of favorite side dishes between men and women. The main reason that the subjects preferred to a specific side dish was 'delicious'. 3) Foods and dishes that the subjects could approached frequently and easily made the eating habits changed. The most favorite meal types of the subjects were Korean foods because those were good taste for the subjects. The favorite snacks by men were ramyon and those by women were rolled rice(Gimbab). 4) The pan-fried foods(Jun) were the most favorite food in the cloudy day and the salads were the most favorite food in the sunny day. The most favorite taste of the subjects were light and clear tastes and next favorite taste of the subjects was salty tastes. This study shows that the eating habit of industrial workers could be changed by easily and frequently approached food and weather. In addition, the lacks of time was main reason that the subjects couldn't have regular breakfast. Therefore, it needs to develop the desirable programs and diet menus to consider the situation of the industrial workers and weather.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.234-245
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• 2015

This study aimed to investigate factors related to Chinese female marriage immigrants' dietary adaptation. An in-person survey was conducted by a research institute on Chinese female marriage immigrants married to Korean men, having one child or more aged 1~6 years old, and having resided in Korea for at least 1 year before the survey. Data were collected from 309 respondents comprising 151 Han Chinese and 158 Korean-Chinese during the summer of 2013. About two-thirds of respondents were in their 30s and had resided in Korea for 5 to 10 years. Based on the overall mean score for dietary adaptation level (3.50 out of 5 points), the respondents were classified into two groups: low dietary adaptation group (mean score 3.11) and high dietary adaptation group (mean score 3.81). The results of comparative analysis between the two groups showed that the levels of acculturation (p<0.01) and healthy dietary behavior (p<0.01) for the high dietary adaptation group were significantly higher than those of low dietary adaptation group. The number of respondents of the high dietary adaptation group reporting increased food diversity (p<0.01) and decreased frequency of skipping meals (p<0.01) was significantly higher compare to the low dietary adaptation group. Multiple regression analysis was conducted to identify factors related to dietary adaptation. General characteristics, levels of acculturation, and healthy dietary behavior were included as independent variables. As a result, levels of acculturation and healthy dietary behavior as well as education level, monthly household income, and length of residence in Korea were associated with dietary adaptation. In conclusion, Chinese female marriage immigrants showing acculturated and healthy dietary behaviors adapted well to Korean dietary life. The results from this study suggest that diet-related adaptation support programs for Chinese female marriage immigrants may positively affect their acculturation and dietary behaviors.