• Korean Journal of Health Education and Promotion
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• v.33 no.2
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• pp.15-25
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• 2016

Objectives: The purpose of this study was to evaluate effects of soda, fast food, and ramen consumption on dietary habit and health behavior of adolescents and to investigate pathway of which junk food influencing health status. Methods: The findings of this study were based on the data obtained from the 2015 11th Korea Youth Risk Behavior Web-based Survey. The analysis was accomplished using structural equation model which was designed based on the ideas that junk food consumption affects health status not only directly but also indirectly through eating habit and health behavior. Results: The structural models of both sexes revealed that the more they consumed junk food, the more negative effects it had on eating habit and health behavior. In addition, junk food consumption had an negative influence on health status directly and indirectly through eating habit and health behavior. Conclusions: The study results imply that school health education regarding proper eating habit should be implemented and that related policies should be established since complex individual, social, and environmental factors contribute to adolescents' eating habit.

• Journal of Korea Multimedia Society
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• v.17 no.3
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• pp.353-363
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• 2014

Cloud computing is an internet-based technology, providing services to the virtualized IT environment, and allowing users to add or remove resources of hardware or software at their discretion. Since Cloud computing can construct virtually integrated environments out of multiple local computing environments, various information services can be provided by it. In addition, state organizations also strive to build the cloud computing environments due to the benefits of reduced costs to introduce the system and of reduced time to build and provide the IT services. This study suggests a web-based cloud computing system for the computing environments, to be applied for the Korean National Health and Nutrition Examination Survey (KNHANES) by the Ministry of Health and Welfare, Republic of Korea.

• Women's Health Nursing
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• v.7 no.3
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• pp.373-381
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• 2001

Web sites on the internet are excellent resources for the younger generation to gain information related to sexuality education. The potential benefits of the information of sexuality education on web sites are obvious. But the information of sexuality education on web sites could also result in potentially negative effects. Yet the quality of the information of sexuality education on web sites is variable and difficult to assess. There is no rating criteria for quality assessment of the information on web sites. The rating criteria for quality assessment of information of sexuality education were investigated and reviewed. Among the criteria, best 15 items to evaluate the information of sexuality education on web sites were selected and identified in this study. 15 items were categorized to reliability ( 3 items ), content ( 6 items ), goal ( 2 items ), design & technology ( 4 items ). This 15-items questionnaires is considered as commonly implementable criteria for the information of sexuality education on web sites in Korean. 20 web sites related to sexualtiy education were evaluated and the results were discussed.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.106-119
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• 2022

BACKGROUND/OBJECTIVES: This study aimed to examine the reproducibility of food frequency questionnaires (FFQs) designed for young female nurses in the Korea Nurses' Health Study. SUBJECTS/METHODS: The reproducibility of web-based, self-administered FFQs was evaluated among 243 Korean female nurses. The first FFQ (FFQ1) was administered from March 2014 to February 2019 and the second FFQ (FFQ2) from November 2019, with a mean interval of 2.8 years between the FFQs (range, 9 months-5.6 years). Pearson and Spearman correlation coefficients (r values) and quartile agreements between FFQ1 and FFQ2 were calculated for intakes of energy, nutrients, and foods. RESULTS: Pearson correlation coefficients ranged from 0.41 to 0.55 (median r = 0.51) for energy and raw nutrients and from 0.16 to 0.46 (median r = 0.36) for energy-adjusted nutrients. Spearman correlation coefficients ranged from 0.25 to 0.72 (median r = 0.41) for food items. The percentages of women who were classified into the same or adjacent quartile were 77% to 84% (median = 82%) for raw nutrients and 69% to 86% (median = 78%) for foods. CONCLUSIONS: The results indicated that the web-based FFQ used in the Korea Nurses' Health Study has acceptable reproducibility.

• Trans-
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• v.13
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• pp.91-116
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• 2022

Web series, as one of the products in the network era, are different from traditional TV dramas, With the contents preferred by youngsters, wed series, as a form of fast food culture, are increasingly gaining popularity, such as being uploaded on online video platforms like Naver TV and Youtube. This study aims to examine the characteristics of narrative closure and continuing serial form of Youth Web Series through the youth web series production company "playlist original" in Korea and analyze the narrative structure caused by narrative closure and continuing serial form and nonlinear narratives.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Nutritional Sciences
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• v.4 no.2
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• pp.104-111
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• 2001

The Purpose of this study was to investigate the dietary intake of nutrients and the use of vitamin and mineral supplements by Korean college students attending Web class and the socioeconomic, dietary and health-related factors involved. The subjects were 137 male and 115 female students amending a health and nutrition-related Web class at a cycler university. This cross-sectional survey was conducted by self-administered questionnaire and the data were analyzed by SAS and SPSS PC package programs. Nutrient intake data collected using three-day recall method were analyzed by the Computer Aided Nutritional Analysis Program. Average intake by male students of most nutrients except energy, vitamin B$_2$ and calcium and intake by female students of those except energy, vitamin $B_2$, calcium and iron was higher than Korean RDA. Nutrient intake of male students was significantly influenced by the mother s job, skipping meals, exercise, vitamin and mineral supplement use, flood supplement use and self-evaluated anemia. Skipping meals and flood supplement use significantly influenced the nutrient intake of female students. A total of 47.4% of male students and 53.9% of female students were vitamin and mineral supplement users. In female students, socioeconomic characteristics such as the father s education level and household income were significantly different between vitamin and mineral supplement users and non-users. In both male and female students, there were significant differences in cross analysis between vitamin and mineral supplement use and flood supplement use. As for the self-reported health status of male and female students, vitamin and mineral supplement users perceived their health status to be worse compared to non-users. Therefore, nutrition education via the Internet is necessary in order to encourage college students to practice optimal nutrition strategies, including maintaining well-balanced diets by choosing various floods wisely.

• Journal of the Korean Society of Marine Environment & Safety
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• v.26 no.5
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• pp.493-505
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• 2020

Food web structures in the lower trophic levels of the seas around the Korean peninsula were investigated in August 2019 using stable isotopes. There were variable ratios of the carbon (-26.18 ~ -20.61 ‰) and nitrogen stable (5.36 ~ 15.20 ‰) isotopes in the particulate organic matter (POM). Most of the organisms ingested micro-POM as a major food source, but this varied spatially. The chaetognaths (3.40 ± 0.61) occupied the highest trophic level. The isotope mixing model showed that the proportions (13 ~ 51 %) of some organisms (i.e., copepods and euphausiids) reflected the relative contributions as major food sources for chaetognaths at each site.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1302-1310
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• 2004

The purpose of this study was to investigate whether a web-based nutrition counseling could lead to beneficial outcomes in food intake and serum lipids of patients with hyperlipidemia. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through a web-based internet program. Various markers of disease risk including anthropometric indices, food intakes and serum lipid levels were measured before and after the web-based nutrition counseling. After nutrition counseling, body mass index significantly decreased in both groups and waist to hip ratio significantly decreased in male hypercholesterolemic patients (p<0.05). Total-cholesterol decreased from 262.2 mg/dL to 234.9 mg/dL, LDL-cholesterol decreased from 186.8 mg/dL to 160.5 mg/dL in hypercholesterolemic patients, triglyceride decreased from 288.6 mg/dL to 211.9 mg/dL and total-cholesterol decreased from 217.2 mg/dL to 198.7 mg/dL in hypertriglyceridemic patients after nutrition counseling. Anthropometric value and nutrient intakes were improved after nutrition counseling. Energy, fat and saturated fatty acid intakes decreased significantly in both groups (p<0.05). Therefore, this study shows that the web-based nutrition counseling is effective in improving food habit and influences positively in serum lipid levels of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• Journal of the Korean Home Economics Association
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• v.48 no.9
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• pp.113-123
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• 2010

This study describes the beginning and further development of a collection web-based materials for an efficient approach to culinary practice education. A database was created using a five-step process of analysis, design, development, operation and evaluation. The menu for the web-based culinary practice educational materials included cooking basics, the real status of cooking, cooking related knowledge, performance evaluation, a data room and a bulletin board. As at 30 July, 2010, the datadase of educational materials, contained a total of 571 items. These comprised 139 cooking pictures, 33 recipes, 22 cooking videos, 74 cooking animations, 57 collections of basic knowledge, 14 evaluation reports, 21 supplementary textbooks, and 211 sets of other related information. The webbased materials are adequate for culinary education purposes, and their use is expected to be very highly valued.