• Korean Journal of Community Nutrition
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• v.24 no.5
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• pp.395-407
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• 2019

Objectives: This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students. Methods: The subjects were 406 university students in Cheongju, Korea, and the data were collected using a self-administered questionnaire. They were divided into two groups according to the Pittsburgh Sleep Quality Index (PSQI): good-quality sleepers (PSQI score ≤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a χ²-test, independent t-test, and analysis of covariance using the SPSS 25.0 program. Results: Fifty-two percent of university students were categorized as poor-quality sleepers by the PSQI. Students classified as poor-quality sleepers had delayed bedtimes, and a shorter duration in bed and total sleep hours than the good-quality sleepers did. Poor-quality sleepers were more prevalent among those who were female, having irregular mealtimes, or frequent late night meals. They also consumed fast food frequently, such as fried chicken and hamburgers, and noodles when adjusted for gender. In addition, drinks with caffeine over milk were dominant among poor-quality sleepers. Furthermore, the preferences for spicy and salty tastes and longer smartphone usage were more prevalent in those with poor-sleep quality. Conclusions: These results showed that more than 50% of university students reported disturbed sleep and poor quality sleep was associated with less desirable snack consumption and taste preference, more smartphone usage, and others. Therefore, nutrition education program along with lifestyle changes promoting sufficient sleep are encouraged to provide for university students, particularly those who have poor sleep quality.

• The Journal of Internal Korean Medicine
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• v.28 no.4
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• pp.741-750
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• 2007

Objective : This study investigated the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Methods : From October 2005 to March 2007, 379 acute stroke patients were included. Patients were hospitalized within 14 days after the onset of stroke at DongGuk University International Hospital, Kyungwon University In-cheon Oriental Medical Hospital or Department Cardiovascular and Neurologic Diseases (stroke center), Kyung Hee University Oriental hospital. We assessed the type of SC of acute stroke patients by Questionnaire for Sasang Constitution Classification II (QSCC II). We investigated general characteristics, stroke types, dietary preferences (meat, sea food, fast food, alcohol drinking, coffee and green tea drinking) and lifestyle (smoking, exercise) according to SC. Results : This study showed that out of the total patients, the proportion of So-yang to Tae-eum to So-eumwas equal to 2.6 to 2 to 1. Of note, this study showed a higher proportion in age of So-eum & weight of Tae-eum. The ratio of cerebral hemorrhage to cerebral infarction was 1 to 9. SVO, LAA, SUE are the 3 types of cerebral infarction classified by TOAST; SVO ranked the highest while SUE ranked the lowest in all constitutions. There were no significant differences between So-yang and Tae-eum in the aspect of the preference for meat, but the majority of So-eum displayed high preferences for seafood. In the aspect of alcohol drinking and smoking history, So-yang recorded significantly bigger proportion while So-eum & Tae-eum patients represented a bigger proportion than So-yangin the aspect of no exercise habits. Conclusion : According to the result above, we could observe the general disposition of various characteristic distributions according to SC of acute stroke patients. Also, we could observe a relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Further studies will be needed to better understand the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.39-58
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• 2011

This study aimed to investigate recognition and satisfaction toward Korean herbal foods according to dietary lifestyle as well as the actual status of using ingredients for Korean herbal foods while looking for methods to improve use. The general characteristics of the respondents included relations with foods such as learning or working on them, and the correlations with the examined items were analyzed by grouping according to dietary lifestyle. Five significant dietary lifestyle groups were derived by analyzing the groups using the factor scores from the analysis. Recognition of Korean herbal foods was higher with older respondents and more cooking experience. Regarding experience related to Korean herbal foods, the housewives showed higher satisfaction when the ingredients of foods were bought and cooked. And satisfaction with price differed significantly by dietary lifestyle. With regard to experience of using ready-to-cook or ready-to-eat products, the groups with more cooking experience indicated relatively lower satisfaction with the taste of such products. When visiting restaurants, the groups with less cooking experience showed higher satisfaction with taste and nutritional values. Regarding the actual status of using ingredients for Korean herbal foods, most of the respondents answered that hygiene and quality management, distribution and marketing, and the promotion of ingredients are all essential.

• Journal of Korean Public Health Nursing
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• v.16 no.2
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• pp.254-270
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• 2002

This descriptive correlational study was conducted to identify the variables related to a health promoting lifestyle in women student of high school. 286 students were selected by a convenience sampling method. The data were collected by self - reported questionnaires from 10 to July 13, 2002. The data were analyzed by using descriptive statistics, pearson correlation coefficient, stepwise multiple regression with SPSS program. The result of this study were as follows: 1. The average score of health promoting behavior was 2.46 of a 4 point scale. Sanitary life(3.05), interpersonal support(2.80), alcohol & smoking(2.79) Self actualization(2.76), habit of meal(2.52), rest & sleeping(2.33) regulation of meal(2.30) stress management(2.05), health responsibility(1.91) were also analyzed. 2. Health promoting lifestyle showed significant positive correlations with self-esteem (r=0.446, p<0.00l), life orientation test(r=.493, P<0.0l) and score(F=6.157, P=0.002) 3. Perceived health state showed significant correlation with alcohol & smoking subscale(r=-.134, P<0.05) of health promoting lifestyle. Self-esteem showed significant correlation with total health promoting lifestyle(r=.538, P<0.01), and showed significant correlation self-actualization subscale(r=.657, P<0.01) health responsibility subscale (r=.272, P<0.01), food regulation subscale(r=.126, P<0.05), interpersonal relationship subscale (r=.468, P<0.0l), stress management subscale(r=.349, P<0.01) sanitary life subscale (r=.282, P<0.01) sleep & rest subscale(r=.123, P<0.05). Life orientation test showed significant correlation with total health promoting lifestyle(r=.493, p<0.01), self­actualization subscale(r=.643, p<0.01) health responsibility subscale(r=.192, P<0.0l), habit of meal subscale(r=.215, p<0.01), interpersonal relationship subscale(r=.423, p<0.01), stress management subscale(r=.345, p<0.01) sanitary life subscale(r=.191, p<0.01) sleep & rest subscale(r=.137, P<0.05). Stress response showed significant correlation with sleep & rest subscale(r=-.137, P<0.05) of health promoting lifestyle. 4. The combination of self-esteem. life orientation test explained $33.2\%$ of the variance in health promoting lifestyle. On the basis of the above findings. self-esteem and Life Orientation Test were identified as the variables which explained most of Pender's health promoting model. Nursing strategies enhancing self-esteem and Life Orientation Test which have a more significant effect on health promoting lifestyles should be developed.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.261-270
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• 2006

The purpose of this study was to identify the differences of older adults' perceptions of foodservice quality attributes of current offerings in Continuing Care Retirement Communities (CCRCs) in terms of their lifestyles (length of residency, special diet, housing option, travel frequency, dine out frequency), dining frequency, and demographics in the dining room of CCRCs. The survey was administered to residents in three CCRCs. Data was analyzed for 140 surveys using t-test, ANOVA, and factor analysis. This study found female older adults perceived the following attributes were more important than male ones: presentation of food, color and garnish, texture of vegetables, taste and flavor of food, and respectful attitude of serving staff. Older adults who have a special diet perceived the seasoning and bite sized pieces were more important than those who have a general diet. Also, there were significant differences between frequent visitors and occasional visitors in the dining room of CCRCs. By knowing the differences by residents' demographics and residential characteristics, the foodservice manager can establish strategies to increase the dining frequency of residents in the dining rooms of CCRCs.

• CELLMED
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• v.10 no.1
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• pp.5.1-5.6
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• 2020

In the present highly changing era, every dimension from Technology to Education, Environment to Sanitation and from Agriculture to our Food basket is getting changed. Our experiences say that the most affected ethnic group from this rapidly changing pattern of our food intake, lifestyle are our adolescent. This is also a fact that our adolescent passes their 2/3 of time of a day in their schools. In this regard our school system needs to formulate their comprehensive approach to Health for our adolescents. On other hand Ayurveda, the ancient Indian system of Medicine had expressed views on a concept of Holistic Health thousand years ago. This research article is an attempt of borrowing this valuable concept from Ayurveda and suggesting to introduce them into our comprehensive school health programme such as concept of wellness, quality of life, Holistic Health and measures related to diet and lifestyle for preservation, promotion of health and prevention of disorders etc. This manuscript also evaluates the existing approaches of school health programmes towards current scenario. Now a day's our food habits, dietary intake and the life style are not at the level of satisfactory condition this lead to early onset of metabolic chronic disorder especially in our adolescents because on the basis of age-immunity relationship they are easily targeted. The chronic metabolic disorders results into overweight, obesity, anxiety, mental trauma, distress, over- fatigued, incapable for physical work, getting tired soon. This article provides a space to rethink and reformulate our school health programmes in light of our ancient tradition of medicine.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.176-185
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• 2018

The objective of this study was to investigate the effect of dietary education on undergraduate student's health, environment, and consideration. A total of 54 participants were recruited from an undergraduate student in Seoul. We conductive quantitative analysis of a structured questionnaire and qualitative analysis of interviews recorded by photovoice. There are significant differences among knowledge, dietary attitude, and food behavior in the field of health (p<0.001). In the field of health, photovoice data were categorized as 'health care practice', 'Korean dietary lifestyles', or 'awareness of importance of health' (p<0.001). In the field of environment, photovoice data were categorized as 'environment-friendly dietary lifestyle' and 'environmental contamination minimization'(p<0.001). In the field of consideration, photovoice data were categorized as 'gratitude for others', 'joy of cooking'or 'eating meals together'(p<0.01). In conclusion, we found that dietary education about health, environment, and consideration may affect healthy dietary lifestyle among undergraduate students. Our findings may warrant further studies to develop significantly effective dietary education for undergraduate students.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.106-116
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• 2016

This study on the lifestyle of senior citizens measured how slection criteria affects franchise restaurant selection. Word of mouth was determined not to have a negative effect between senior citizen lifestyle and franchise restaurant selection. First, the lifestyle of senior citizens were categorized into 4 sub-variables-extroverted, open, progressive, and future-oriented -. It identified information about the properties of the choice variables franchise restaurants positively influence on the all relationships .Second, the mediating effect of word of mouth was verified form the realtionships.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.782-793
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• 2011

The purposes of this study were to classify university students by their lifestyle and to investigate the relationships between lifestyle and coffee satisfaction. The survey had been undertaken for 360 Korean and Chinese university students in Daejeon from November to December 2009. A total of 242 usable questionnaires were received with 67.2% response rate. The statistical analysis was performed by the SPSS 18.0 package program. Lifestyles of subjects, based on AIO (Activities, Interests, Opinions) method and factor analysis, were segmented into 2 groups of "outgoing activity" (n = 137) and "introverted devotion" (n = 105). "Outgoing activity" group exhibited highly health-oriented (p < 0.001) and convenience-oriented (p < 0.001) characteristics, but "introverted devotion" group showed highly goal-oriented (p < 0.01) and safety-oriented (p < 0.01) features. Comparing to "introverted devotion" group, "outgoing activity" group showed higher intake of coffee (p < 0.01) and more expense for beverage (p < 0.01). Three factors were extracted from 15 coffee quality attributes by factor analysis; "fundamentals", "supplement" and "inducement". These factors were positively correlated with coffee satisfaction according to lifestyle groups (p < 0.01). For "outgoing activity" group, 'fundamentals' was independent factor for satisfaction on coffee in coffee house (${\beta}$ = 0.268, p < 0.05) and canned or bottled coffee (${\beta}$ = 0.314, p < 0.01), and "supplement" was independent factor for satisfaction on coffee in vending machine (${\beta}$ = 0.235, p < 0.05). For "introverted devotion" group, "inducement" was independent factor for satisfaction on coffee in vending machine (${\beta}$ = 0.238, p < 0.001). These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.