• Journal of Nutrition and Health
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• v.48 no.3
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• pp.289-297
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• 2015

Purpose: This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers. Methods: In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used. Results: Four factors including 11 items were represented by factor analysis: 'Personal hygiene management', 'Feeding practice', 'Food material management', and 'Service at serving foods'. For 'Personal hygiene management', scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, 'Encouraging and praising children's eating habits at mealtime', 'Giving thanks before and after a meal', and 'Sitting and eating with children at mealtime' belonged to 'Feeding practice'; whereas they were not aware of the importance and performed insufficiently, 'Wearing the hygiene hat for serving foods', 'Wearing disposable gloves for serving foods', and 'Wearing the apron for serving foods' belonged to 'Personal hygiene management'. Conclusion: For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.38-47
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• 2009

The purpose of the study was to develop an eating habit checklist for screening elementary school children at risk of inadequate micronutrient intake. Eating habits, food intake, and anthropometric data were collected from 142 children (80 boys and 62 girls) in the $4^{th}$ to $6^{th}$ grades of elementary schools. Percentage of Recommended Intakes (RI) and Mean Adequacy Ratio (MAR) of six micronutrients; vitamin A, riboflavin, vitamin C, calcium, iron, zinc, and the number of nutrients the children consumed below EAR among the six nutrients were used as indices to detect the risk of inadequate micronutrient intake. Pearson correlation coefficients were calculated between eating habit scores and inadequate micronutrient intake indices in order to select questions included in the checklist. Meal frequency, enough time for breakfast, regularity of dinner, appetite, eating frequencies of Kimchi, milk, fruits and beans showed significant correlations with indices of inadequate micronutrient intake. Stepwise regression analysis was performed to give each item a different weight by prediction strength. To determine the cut-off point of the test score, sensitivity, specificity, and positive predictive values were calculated. The 8-item checklist with test results from 0 to 12 points was developed, and those with equal or higher than 6 points were diagnosed as high-risk group of inadequate micronutrient intake, and those with 4 or 5 points were diagnosed as moderate-risk group. Among our subjects 14.1% was diagnosed as high-risk group, and 30.3% as moderate-risk group. The proportions of the subjects who consumed below EAR of all micronutrients but vitamin C were highest in the high-risk group, and there were significant differences in the proportions of the subjects with intake below EAR of all micronutrients except vitamin B6 among the three groups. This checklist will provide a useful screening tool to identify children at risk of inadequate micronutrient intake.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.488-496
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• 2016

A survey of the satisfaction of school meals and food preferences was conducted with an objective to enhance the quality of food service. The study conducted a survey for 292 middle school students (152 boys and 140 girls), who were either in $1^{st}$ or $2^{nd}$ year. According to the general information, the number of $1^{st}$ and $2^{nd}$ year students was 134 and 158, respectively. Usually, the mother (92.8%) prepared meal the most, followed in order by the grandmother (5.8%) and father (1.4%). The top priorities of choosing food were taste (82.9%), good for health (6.5%), nutritional value (4.5%), and flavor (3.1%). The satisfaction was investigated using a 5 point scale. The satisfaction of taste was rice ($3.99{\pm}0.74$), side dishes ($3.99{\pm}0.65$), soup ($3.61{\pm}0.86$), kimchi ($3.54{\pm}1.12$). The satisfaction of quantity was rice ($3.88{\pm}0.83$), soup ($3.87{\pm}0.79$), kimchi ($3.80{\pm}0.89$), and side dishes ($3.71{\pm}0.93$). The satisfaction of diversity was side dishes ($4.09{\pm}0.67$), rice ($4.01{\pm}0.77$), soup ($4.01{\pm}0.64$), kimchi ($3.84{\pm}0.86$). For food preferences, the noodle was ranked highest while vegetables showed the lowest. Overall, support will be needed to develop diverse menus for students. This study suggests the need for active nutrition education for establishing proper eating habits.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1290-1302
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• 2019

This study is a descriptive research with a purpose of examining the effects of health perception, self-efficacy and social support of college students on the health promotion behaviors. The subjects of this study have targeted 196 college students, where the data collection was made from September 10, 2018 to October 5, 2018. As a result of analyzing the differences in health promoting behaviors according to general characteristics of college students, there was a statistically significant difference according to the residence type(F=8.56, p<.001), subjective health status(F=7.23, p=.001), university life satisfaction(F=8.50, p<.001), exercise status(t=6.62, p<.001), and number of breakfasts per week(F=14.13, p<.001). For the correlation between college students' health perception, self-efficacy, social support, and health promotion behaviors, health promotion behavior and health perception(r=44, p<.001), self-efficacy(r=.57, p<.001), and social support(r=.49, p<.001) has shown a significant positive correlation between them. As a result of conducting multiple regression analysis by setting general characteristics, health perception, self-efficacy and social support as independent variables in order to analyze the factors affecting health promotion behaviors of college students, The variables that have significant explanatory power on health promoting behaviors(F=34.921, p<.001) were self-efficacy, social support, number of breakfasts per week(more than 5times), whether or not to exercise, number of breakfasts per week(2 to 4times), rent and lodging for residential type, and for grade, seniors. The explanatory power of these factors on health promotion behaviors was a total of 56.9%. Conclusively, In order to Improving health promotion behavior requires the development and intervention of personalized health promotion programs for each generation that consider self-efficacy and social support and emphasize the importance of proper exercise and proper eating habits.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.95-106
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• 2008

Pickled crabs made using Charybdis japonica are becoming part of our dietary habits. Yet research on this food is disappointingly scarce. It is generally accepted that the original food composition of pickled crabs defies scrutiny because various seasonings are added to soy for the production of pickled crabs in most regions. Accordingly, this study attempted to measure the food composition of the Charybdis japonica preserved in brine according to different storage days (10, 15, 20, 25, and 30 days) and different temperatures ($5{^{\circ}C}$, $15{^{\circ}C}$, and ambient temperature). It was found that Charybdis japonica is comprised of moisture (77.5％), ash (2.3％), crude protein (19.7％), and crude lipid (0.5％). The content of crude protein and crude lipid during the storage period tended to decrease over time.

• Korean Business Review
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• v.19 no.1
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• pp.53-80
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• 2006

This research has been accomplished to build up the growth strategies of Kangwon district's small & medium-sized construction firms. For this purpose, we made an investigation of the present situation and status for existing regional small & medium construction firms by analyzing data. Based on the results from this study, the following growth strategies are suggested to gain their competitive advantages. Firstly, most of all, the role of the top manager is the most important factor since most of the top manager for the small & medium-sized construction firms coincide with the owner the firms. Secondly, the specialization strategy is to establish. Above all they concentrate their business capacities on core business. Then, this growth strategy should be based on the selective escalation of functions in order to maintain an appropriate level of construction works. Thirdly, the specialized skills and skilled workers are ensured for competitive advantages. For human resource development, they should train workers to be multi-functioned on the assumption the they could stay at firm until they wish to retire. Finally, the government must also spare no effort to encourage the small & medium-sized construction firms to build up it's competitive power and cultivate it's spontaneous generation power though the reformation of system related whit the small and medium construction industry.

• Journal of agricultural medicine and community health
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• v.34 no.3
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• pp.359-367
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• 2009

Objectives: This study was to identify the changes of body fat, blood pressure, blood glucose and serum lipid of middle and old aged women after participation in exercise program which includes aerobic(dance sports) and anaerobic(dumbbell gymnastics) exercises. Methods: One hundred women aged from 55 to 72 were surveyed before and after an exercise program. The exercise program was provided to the subjects performed during 6 months from July, 2007 to December, 2007 at a public health subcenter in Gumi City. Questionnaire survey for general characteristics, anthropometric measurement and blood test were taken before starting the program and anthropometric measurement and blood test after completing the program. Results: Body Weight, body fat and blood pressure showed significant change after the exercise program(p<0.05). Additionally in total glucose, total cholesterol and triglyceride significant change was observed(p>0.05). Waite circumference decreased, however did not show statistically significant difference. Conclusions: It was effective to participate in dance sports and dumbbell gymnastics exercise regularly. All of the positive changes through the study showed that there should be the program for middle and old aged women to exercise actively and also the middle and old aged women need have a active exercise habits as regular as possible. Additional studies confirming the results of this study are needed to compare the effects of the dance sports and dumbbell gymnastics exercise on the other age groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.511-517
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• 2010

This study was performed to estimate the prevalence and the risk factors of metabolic syndrome in Andong rural area. A total of 1,431 people (533 males, 898 females) aged over 45 years participated in this study in 2003. The prevalence of metabolic syndrome was 38.2% (male 23.5%, female 46.9%, p<0.001). As age increased, the prevalence of the metabolic syndrome increased in female, but not in male. The major underlying components of metabolic syndrome were high blood pressure (67.1%), low HDL-cholesterol (60.6%), and abdominal obesity (39.9%). The distinctive component for male was high blood pressure (70.1%), and for female, low HDL-cholesterol (73.6%), high blood pressure (65.3%), and abdominal obesity (54.5%). Subjects having more than one component were 94.7%. The risk factors for metabolic syndrome were analyzed using the multiple logistic regression method according to gender and expressed as age-adjusted odds ratio (OR). The results of comparing female to male (OR=2.953), and of comparing obese by % body fat (M: OR=5.786, F: OR=13.498) or BMI (M: OR=3.782, F: OR=13.301) to normal body weight showed significantly higher risk for metabolic syndrome (p<0.001). Health related habits, such as smoking, alcohol drinking, and exercise, didn't show any effect on metabolic syndrome. This study revealed that the prevalence of metabolic syndrome was significantly higher in female subjects compared to both male and female, and high blood pressure was the main cause of metabolic syndrome. We suggest that the strategy for prevention or reducing the prevalence of metabolic syndrome in this area should be concentrated on reducing high blood pressure through lowering obesity and abdominal obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.278-285
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• 2013

We investigated foodservices and levels of their satisfaction from parents of children in kindergartens with and without dietitians. Foodservice facilities consisted of kitchens and cafeterias for all kindergartens with a dietitian (KWD) and only kitchens for all kindergartens without a dietitian (KWOD) (p<0.001). Children consumed lunch in a lunchroom for all KWD and in a classroom for all KWOD (p<0.001). The person in charge of the diet menu was a dietitian for all KWD and a director for 52.2% of KWOD (p<0.001). About 48% of total kindergartens were served different amounts according to the child's age and body size. About 30% of parents from total kindergartens responded that a difficulty of foodservice management was children's safety while distributing the lunch. The majority of respondents claimed that foodservices need a more balanced menu and active instructions on proper dietary habits. Parents who visited and participated in foodservice were significantly higher from KWD than KWOD. Also, the desire to participate in foodservices was significantly higher in the parents from KWD (p<0.01). Sixty one percent of parents from KWD and 19% of parents from KWOD considered foodservices when choosing a kindergarten (p<0.001). The satisfaction in foodservices of parents from KWD was significantly higher from all points of view in terms of the quality of foodservice, nutrition, and hygiene. In conclusion, we found that foodservices and their levels of satisfaction from parents of kindergartens with dietitians were better and higher than those without dietitians. Therefore, all kindergartens should consider having a dietitian exclusively in charge of foodservices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.73-80
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• 1973

1. Generally speaking, our people have been carrying out the government policy of using grains other than rice comparatively well. But it is desirable that the government heirs the whole nation as well as the farmers to understand better the scientific meaning of using foods made from the flour of various grains. This will greatly improve the nation's eating habits, for it will make people discard the habit of eating only boiled-rice, which will not only improve our national health but will also increase the national income. 2. For the purpose of improving health and developing intellectual faculties of our mind, we had better, if possible, get much protein from plants(especially beans) which we can obtain more readily than from animals. However if we must use animal protein, we should dependonly on livestock. Pregnant women and new-born children must not be in ill health because of malnutrition caused by following groundless superstitions about foods: for example, some religions forbid the use very healthful foods or some traditional conventions do the blend of certain foods together with other victuals. 3. It is good that we conquer the difficulty of living in the season of spring poverty by having other substitute for regular victuals. But it requires us to pay a careful attention to the food and to do research on many foods problems such as food pollution. Farmers should cooperate with each other and help those who have very little arable land, or even those who have no place for cultivating, to grow miscellaneous cereals on the land which other farmers don't use that year. 4. On the whole, farmers have a good appetite for any, food, whatever it is. Neverthless, because they aren't econmically well-off, they generally eat hot meals only for breakfast and supper in the busy faming season. They eat a tepid lunch which, they think saves time and cooking fuel. In conclution, I feel sorry that many village farmers still steeped in conventional thought and superstition are inclined to have an unbalanced diet of boiled-rice and that they continue not to use the floor from other grains all the year round. when these unscientific dieting customs mentioned above are discarded, we will be able to enjoy good health, better knowledge or intellegence, and higher income. Then we will ba able to make our present lives more self-reliant and self-supporting.