• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

• 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.

• Korean Journal of Human Ecology
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• v.22 no.2
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• pp.375-389
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• 2013

This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.

• The Korean Journal of Community Living Science
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• v.25 no.4
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• pp.533-548
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• 2014

The Ministry for Agriculture, Food and Rural Affairs developed a program called "Core Action Massages for Green Dietary Life" to reduce greenhouse gas emissions and energy consumption and improve health. This study examines the degree of perceptions and practices with respect to these massages by considering a sample of 245 homemakers in Ulsan, Korea. The questionnaire consisted of questions about perceptions and practices of Core Action Massage and its three parts of detailed massages: , , . The data were analyzed with cross tabulation analysis, Tukey analysis after ANOVA. The score of agreement to Core Action Massage was 4.57(range 1-5). The score of perception about showed significant differences in age(p<0.01) and income(p<0.05). The score of perception about and showed significant differences in age(p<0.05). The score of practicing showed significant differences in age(0.001), education(0.01), housing style(p<0.01), and region(0.01). The score of practicing showed significant differences in age(p<0.001), education(0.05), and region(0.05). The frequency of practices for was low. As to the results of the study, education on green dietary life must be provided to homemakers, especially young homemakers. Opportunities to experience of farming to appreciate others' efforts to obtain food should also be provided.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.24-37
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• 2019

Objectives: The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school. Methods: The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized. Results: From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements. Conclusions: In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.690-701
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• 2006

Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.708-718
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• 2010

This study was conducted to examine the effects of a healthy dietary life and purchase of environmental-friendly food materials according to a mother's lifestyles of health and sustainability (LOHAS) attitudes. The subjects consisted of 295 mothers. The findings are summarized as follows. The mother's LOHAS attitude index averaged 3.39 points out of 5 points. High LOHAS attitude items were "I participate actively in separating the trash collection" (4.16 points), and "I recycle dresses that I do not wear by taking them to the recycling center" (4.08 points). In contrast, LOHAS attitude items for "I do community service activity on the weekend" (2.57 points), and "I try to serve in the local community" (2.63 points) scored very low. A high LOHAS behavior index occurred for mothers who were "resource saving", whereas "social welfare" scored low. Mother's intention to purchase environmental-friendly food materials averaged 3.61 points. Mother's health dietary life attitude score averaged 3.52 points. When age, monthly income, and the environmental-friendly food materials purchase ratio of the mother was high, the health dietary life performance was high. The LOHAS attitude index of mothers had an impact on the purchase intention of environmental-friendly food materials in resource saving and environmental-friendly oriented propensity groups. The LOHAS attitude index of mothers impacted healthy dietary life in environmental-friendly, family and health oriented propensity groups.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.425-434
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• 1996

The purpose of this study was to investigate of the dietary life and nutritional status of the Buddhist priests. Dietary life, the state of prepare a meal and menu are carried out through the questionnaire and the nutritional status is carried out through the analysis of the constituents of the blood. The results of this study can be summarized as follows. 1. The traditional temple's foods undergo a change with the variety and westernization of dietary life. 2. Buddhist priests take a carbohydrate centered meal and the intake of protein and lipid is tendency to lack, but the intake of vitamin and mineral is sufficient with various vegetables. 3. The content of the lipid compoents and glucose of blood are low and they are free from the danger of geriatric diseases but the content of triglyceride is very higher than the healthy general adults. Therefore it is necessary to improve the nutritional status of the buddhist priests with decrease the intake of rice and increase the various side dish and to develop the standard menu for the Buddhist priests.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.60-72
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• 2018

Purpose: The purpose of this study was to determine differences in eating-out, dietary life styles, and healthy dietary competencies among middle-aged consumers according to obesity status and gender for implications of consumer education. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 3,022 subjects (mail 1,388; female 1,634) who were middle-aged adults were investigated. Analysis of variance with $Scheff\acute{e}$ test, t-test, $x^2$-test, and factor analysis were performed using SPSS v.24. Results: Males showed less interest in diet than females. For both males and females, higher BMI degrees were associated with higher levels of interest in diet. For frequency, monthly average consumption expenditure, one-time cost for eating out, and drinking frequency, males showed higher levels than females. Especially for the male group, higher obesity status was associated with higher levels of eating out and drinking. Dietary lifestyles of males and females turned out to be very similar. For the male group, normal weight group was more likely to show 'health and high quality pursuit dietary life-style' than the other groups. For females, the normal weight group were more likely to show 'health and high quality pursuit dietary life-style' and 'safety pursuit dietary life-style' than the other groups. The level of 'healthy dietary competence' for females was found to be higher than that for males. For the female group, there were significant differences according to obesity status, and practice was more important than knowledge in determining a healthy dietary life. Conclusion: For dietary life-related education for obese middle-aged consumers, it is important to emphasize less eating-out and drinking and less overeating while eating-out based on the results that eating-out, drinking, and overeating in the obesity group were significantly higher than in the normal group. It is important to focus on the value of dietary life and diverse foods, based on the results that the obesity group was less likely to be have healthy dietary lifestyles and consume less diverse foods than the normal group.