• Nutrition Research and Practice
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• v.8 no.6
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• pp.679-687
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• 2014

BACKGROUND/OBJECTIVES: Recently, there has been an increased interest in the importance of family meals on children's health and nutrition. This study aims to examine if the eating habits and eating behaviors of children are different according to the frequency of family dinners. SUBJECTS/METHODS: The subjects were third-grade students from 70 elementary schools in 17 cities nationwide. A two-stage stratified cluster sampling was employed. The survey questionnaire was composed of items that examined the general characteristics, family meals, eating habits, eating behaviors, and environmental influence on children's eating. The subjects responded to a self-reported questionnaire. Excluding the incomplete responses, the data (n = 3,435) were analyzed using ${\chi}^2$-test or t-test. RESULTS: The group that had more frequent family dinners (${\geq}$ 5 days/week, 63.4%), compared to those that had less (${\leq}$ 4 days/week, 36.6%), showed better eating habits, such as eating meals regularly, performing desirable behaviors during meals, having breakfast frequently, having breakfast with family members (P < 0.001), and not eating only what he or she likes (P < 0.05). Those who had more frequent family dinners also consumed healthy foods with more frequency, including protein foods, dairy products, grains, vegetables, seaweeds (P < 0.001), and fruits (P < 0.01). However, unhealthy eating behaviors (e.g., eating fatty foods, salty foods, sweets, etc.) were not significantly different by the frequency of family dinners. CONCLUSIONS: Having dinner frequently with family members was associated with more desirable eating habits and with healthy eating behaviors in young children. Thus nutrition education might be planned to promote family dinners, by emphasizing the benefits of having family meals on children's health and nutrition and making more opportunities for family meals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1380-1390
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• 1999

To assess the food intake and diet quality of preschool children in Pusan, dietary survey was conducted with 176 subjects using 24hr recall method. Diet quality was assessed by food group pattern, dietary diversity score(DDS), dietary variety score(DVS), and dietary frequency score(DFS). The total number of food items consumed was 307. The foods consumed most frequently were rice, Korean cabbage kimchi, milk and green onion. When investigating the consumption pattern of major six food groups, 38.1% of subjects consumed all six groups. Food group was missed in order of fruit(41.5%), sweet(19.9%), dairy(16.5), vegetable(4.5%) and meat(1.7%). The mean values of DDS, DVS, and DFS were 5.16, 13.82, and 16.07 re spectively. Persons who had higher DDSs also had higher DVSs(p<0.001). DDS, DVS and DFS correlated positively with NAR(nutrient adequacy ratio) and MAR(mean adequacy ratio) significantly. Associations between the NAR of most nutrients and MAR with DVS and DFS were higher than those between the NAR of most nutrients and MAR with DDS. People with DDS of above 6 or DVS of above 16 or DFS of above 21 met two thirds of recommended dietary allowance for nutrients. Based on the result of the food group intake, the food intake of subjects was not adequate, especially the fruit and dairy groups. When assessing the dietary quality of subjects using DDS, DVS and DFS, many people appeared not to have a desirable food intake.

• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• Korean Journal of Community Nutrition
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• v.25 no.6
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• pp.474-484
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• 2020

Objectives: The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. Methods: The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450; 144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. Results: The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students). Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. Conclusions: Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.296-306
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• 1999

This study was carried out to prepare a copper database of Korean foods which can be used in calculating copper intake from dietary data, and to evaluate the copper nutritional status of Koran adults living in rural areas by dietary intake and serum copper concentrations. A copper database for 1,176 Korean foods was constructed (1) by analysing 112 Korean foods which are frequently consumed by Korean adults living in rural areas, (2) by adapting values form food composition databases from other countries-320 items from the University of Minnesota database, 201 items from the USAD database, and 25 items from U.K. database, and (3) by imputing values from similar foods for 518 food items. Copper intake of 2,034 Korean adults over the age of 30 living in Yeonchongun was Kyunggi province, Korea was estimated by 24-hour recall method. Mean daily copper intake of subjects was 0.98mg. Mean daily intake level of males was 1.11mg which was significantly higher than that of females, 0.88mg. There was a significant difference in the distribution of subjects by the level of copper intake and sex(p<0.05). Mean serum copper concentration was 14.8umol/1 and the percentage of subjects with low, adequate, and high levels of copper concentration were 23.9%, 69.4%, and 6.6%, respectively. The two food groups which contributed most to the dietary copper intake of subjects were cereals and grain products, and vegetables, supplying 46.2% and 12.7% of total copper intake, respectively. Individuallym, rice contributed most, suppling 31% of total copper intake, followed by soybean curd, starch vermicle, barley, etc. Plant foods contributed to 82.1% of the total copper intake. In summary, results of this study show that copper intake of Korean adults living in rural areas is low, and that dietary sources of copper are mainly plant foods. Serum levels of copper in the subjects were relatively normal. The copper database for Korean foods constructed in present study will be a valuable tool for the as-yet limited assessment of copper intake of Koreans. Such studies will contribute to the establishment of a dietary of a dietary allowance of copper and the relationship of copper nutriture and chronic diseases in Koreans.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.234-247
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• 2012

The purpose of this study was to investigate the consumption and perception of high caloric-low nutrient dense foods in middle school students in the Daegu. Among 550 questionnaires distributed to students in Daegu, 528 (256 boys and 272 girls) were analyzed. A little higher than 80% of students ate snacks everyday, and 43.4%, 29.0%, and 8.1% ate snacks once, twice, and three times or more per day, respectively. Snacks and foods most frequently consumed were ice cream, fried noodles, drinks, cookies, and baked goods. Energy supply from snacks was 104.8~356.9 Kcal/intake while that from meal substitution foods was 520.7~980 Kcal/intake. Students' knowledge score of high caloric-low nutrient dense foods was $6.51{\pm}3.02$ out of 10 points. Sixty percent of students did not read nutrition labels, but 67.9% of them thought that they need nutrition education by nutrition teachers. Students recognized the criteria of high caloric-low nutrient dense foods as well as proper food selection for essential educational items, It was concluded that effective education should be implemented in middle schools by nutrition teachers for students to develop good habits in selecting snacks and foods.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.711-719
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• 2012

The purpose of this study was 1) to investigate the food intake, dietary habits and life behavioral characteristics, and 2) to examine the relationship among these factors in a sample of adult Korean women. In October 2010, self-reported questionnaire survey was distributed to 200 women aged 30 to 65 in Gyunggi Province. Overall, 177 women participated and completed the survey. Most participants were married (97.2%) and housewives (83.6%). About 85% of respondents lived with their children. For comprehensive analysis, all respondents were divided into three age groups; 30~39, 40~49, and 50~65. The percent of intake of high protein foods such as meat and fish, eggs, and milk products was higher younger age groups (p<0.05). Moreover, age 30~39 group were more likely to eat potatoes (p<0.05) than age 50~65 group. However, age 50~65 women more frequently consumed seaweed than other age groups (p<0.01). Women who ate breakfast or dinner consumed a significantly higher frequency of vegetables, seaweed, potatoes, and kimchi (p<0.01). Additionally, women who ate breakfast with family more frequently consumed vegetables, fruit and kimchi. Furthermore, older women were likely to have less sleeping time than other groups. In conclusion, there were western dietary patterns among adult women and these dietary patterns were partly related to different life behavior and dietary habits. Considering that negative dietary habits of adult women can influence their family and health for the rest of their life, nutritional education programs based on changes in lifestyle should be developed.

• Korean Journal of Community Nutrition
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• v.24 no.2
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• pp.137-151
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• 2019

Objectives: The rapidly changing dietary environment requires a study that addresses the status of middle and high school students regarding their consumption of convenience food sold at convenience stores. Methods: This study examined adolescents' lifestyle patterns, dietary habits, and status of consuming convenience food at convenience stores. A total of 659 students (329 middle school students and 330 high school students) in Incheon participated in this questionnaire survey. Results: The mean age of the subjects was 13.7 years for the middle school students, and 16.6 years for the high school students. The gender and grade distributions in the middle and high school students were similar. The middle school students reported that they spent more time using electronic devices (p<0.001) or watching TV (p<0.001) than high school students. More than 60% of middle and high school students consumed convenience food at convenience stores without statistical difference between the two groups. The main reason for consuming convenience food from convenience stores was its convenience followed by taste in both groups. Despite the high frequency of consuming convenience food, the students rarely checked the nutrition labels at the time of purchase. On the other hand, they were still most concerned about the nutritional value of the convenience foods when they consumed convenience foods. The most frequently consumed convenience food was ramyon in both groups. Significant positive correlations were observed between the frequency of consuming convenience food at convenience stores and lifestyle factors for the middle school students, including monthly allowance, time for using electronic devices, and number of private lessons. For the high school students, however, the only monthly allowance had a significant positive correlation with the consumption. Conclusions: Adolescents are increasingly exposed to convenience foods and relevant nutritional issues are a concern. Therefore, a dietary environment that is adequately formed for the healthy development of youth as well as systematic nutrient education that is appropriately designed for both middle and high school students is required.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.