• Journal of the Korean Home Economics Association
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• v.43 no.12 s.214
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• pp.125-134
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• 2005

This study was conducted to develop a comprehensive program for improving obese children's living habits such as wearing clothing and eating, and their self-esteem. Thirteen obese elementary school children, six boys and seven girls in the 4th to 6th grade, voluntarily participated in a ten-week intervention program. During the program, the obese children filled out a checklist consisted of daily ambient temperature inside the house, weight of clothing, meal diary, time taken for physical exercise, time taken for watching TV, etc. After carrying out the program, its effect was testified and evaluated. Percent body fat of the children measured using a body composition analyzer was reduced by $1.9\%$ after the program (p<.01). Wearing behavior of clothing was positively changed in view of the high correlation between ambient temperature and clothing weight (r=-.917, p<.01). Ability of dietary self control was improved and eating time was lengthened. Self-esteem was improved in global self-worth, athletic competence, and behavior/conduct. It was suggested that active interest of the family would be helpful and that an intervention program over longer than ten week would be necessary to improve childhood obesity.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.57-70
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• 2003

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.237-245
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• 2017

Purpose: This research was conducted to provide basic data on Kimchi consumption of high school students by determining their recognition and preferences related to Kimchi. Methods: Our survey was administered to 450 high school students in the Incheon area from September 1 to October 30, 2015. A total of 412 questionnaires were used for the final analysis. Results: Most students (42.6%) consumed Kimchi every meal (more than 3 meals/day), and only 3.6% did not consume Kimchi at all. The most common reason for consuming Kimchi was 'tasty' (46.4%). On the other hand, those who did not consume Kimchi cited 'preference for other side dishes' (50.0%). 'Home-made Kimchi' was the most common source of consumed Kimchi (63.0%). With respect to recognition of Kimchi, most cited terms were 'traditional' ($4.64{\pm}0.58$), followed by 'healthy' ($4.30{\pm}0.77$) and 'prefer home-made' ($3.88{\pm}0.93$) (p<0.001). The average preference for Kimchi was $3.71{\pm}1.07$. The most common reason for preferences was 'crisp texture' (37.6%). The most popular flavor was 'spicy' (33.6%), and the most popular fermentation level was 'appropriate' (55.6%). When preferences for Kimchi were further analyzed, 'baechu Kimchi' (4.18) was the most popular. Further, Kimchi is a popular ingredient for many dishes, and the most popular dish was 'stir-fried pork with Kimchi' (4.50). Conclusion: In the future, positive recognition of Kimchi consumption can be promoted through nutrition education and various advertisements. Furthermore, efforts should be made to establish the principles of traditional Korean food for students.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.23-34
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• 1979

Adequate intake of nutrients exert a profound influence on the physical and spiritual development of children. Thus, it is important to children and their mothers about nutrition and selection of nutritious foods. In order to underline the importance of nutrition for children, this study investigated and analyzed food habits of children expecially those in preschool ages, to obtain basic data to develop effective educational materials related to nutrition. dietary habits of 61 boys and 44 girls in the average age of six were surveyed through their mothers. Results therefrom are as follows : 1. Only 17 per cent of the mothers questioned replied that they considered the balance of diet in preparing meals, while 58.1% of the mothers gave precedence to the liking of their family . The lower the educational level of a mother , the higher her stress on the food preference of her family. 2. Seventy six of the mothers said they understand the basic food group , but only one mother displayed an accurate knowledge about it. 3. As for between meal eating , 82.9% took fruits, 68.6% milk, 35.2 bread, and 33.3% cookies. 4. Problems with food habits of children were : Unbalanced diet for 43.8% of children ,eating of snacks at irregular intervals for 26.7% and TV impact for 5.7%. 5. Children's food habits are greatly influenced by their parents, In the case of animal liver, 32.1 % of the children surveyed do not like to eat it, while 35.8% have never tasted it . 27.9% of children also do not like to eat cereals. Children's likes and dislikes with regarded to foods were influenced greatly by their parents. Thus, it is urgent to educate mothers about balanced diet and basic food group. Children will have to be taught to understand unfavorable effects of unbalanced diet so that they may correct their unsound food habits. This study also indicated the need for developing new cooking methods for those food items which are very liked by children to be a major cause of their unbalanced dietary habits.

• Journal of the Korean Home Economics Association
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• v.29 no.1
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.432-442
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• 2021

Purpose: The aim of this study was to evaluate the nutrient content consumed by children and adolescents on home-prepared versus chef-prepared specific carbohydrate diets (SCD) as therapy for inflammatory bowel disease (IBD). Methods: Dietary intake of two cohorts with active IBD initiating the SCD over 12 weeks was assessed. The home-prepared cohort received detailed guidance from dietitians on implementation of the SCD. The chef in the other cohort was knowledgeable in the SCD and prepared meals from a fixed set of recipes. Data from 3-day diet diaries at 4 different time points were collected. US Recommended Daily Allowances (RDA) were calculated for macronutrients, vitamins, and minerals. Results: Eight participants on the homemade SCD and 5 participants on the chef-prepared SCD were included in analysis. Mean % RDA for energy intake was 115% and 87% for homemade and chef-prepared groups (p<0.01). Mean % RDA for protein intake was 337% for homemade SCD and 216% for chef-prepared SCD (p<0.01). The homemade SCD group had higher mean % RDA values for vitamin A and iron, while the chef-prepared SCD group had higher intake of vitamins B1, B2, D, phosphorus and zinc (p<0.01 for all). Conclusion: The SCD implemented homemade versus chef-prepared can result in significantly different intake of nutrients and this may influence efficacy of this dietary therapy. Meal preparation dynamics and the motivation of families who pursue dietary treatment may play an important role on the foods consumed and the outcomes on dietary therapy with the SCD.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.200-210
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• 2021

Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods: The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety. Results: Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001). Conclusions: The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.73-88
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• 2023

Since the enactment of the School Meal Support Act in 2009, South Korean dietary education has been evolving, placing health, environment, and consideration as its core values. The 3rd Basic Plan for Dietary Education (2020-2024) aims to achieve a sustainable dietary lifestyle that civic agriculture for collective consumption, healthy citizens, and an inclusive society. However, the digital civilization of the Fourth Industrial Revolution is significantly impacting dietary education in schools. Therefore, this study examines sustainable dietary education content in South Korean school meals, diagnoses the phenomena of dietary education facing digital transformation in education due to the Fourth Industrial Revolution, and explores directions for inclusive dietary education through concrete structures and content systems for inclusive dietary education that foster sustainable dietary capabilities. To achieve inclusive dietary education, a structure and system that allow cognitive, normative, and practical learning to be combined in an inclusive way is required. Furthermore, to practice sustainable dietary education, alternative approaches that emphasize the development of learners' core competencies are necessary in the direction of inclusive dietary education that fosters inclusivity.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.200-208
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• 1981

A survey was conducted from January 23 to 31 and February 14 to 18, 1981, in Whaseounggun, Kyunggj-do, to investigate the dietary and nutritionary status, and prevalence of parasitic infection of the fertile women, in an attempt to provide an integrative perspective on the rural family health programmes. The results are summarised as follows; The total number of fertile women, randomly selected, was 197 ; 21 women were in the latter half of pregnancy; 38 women, lactating, the remaning, non-pregnant. Average age of the subjects was 31.4 years; average number of children, 2.7; average number of abortion, 0.9; average family number in home, 5.5. The families had a mean income of \ 2,470,000 per fear. The majority, 83.8% of the families, were engaged in farming. 61.4% of the subjects had completed schooling 6 years or less. The mean energy intake of the lactating women was 73.4% of the recommended allowance, while that of non-pregnant and pregnant women reached 86.9 to 88.6% of the recommendation. In the average diet of the subjects, carbohydrates contribute 74.6 to 81.7% of the total energy intake; protein 11.3 to 11.9%; fat 7.0 to 13.9%. Protein intake of non-pregnant, pregnant, and lactating women met 72.6%, 60.8%, and 65.2% of allowance, respectively; and those proteins were mainly derived from vegetable sources. The subjects ingested less than one-half of the allowances for iron, calcium, vitamin A, and riboflabin ; in contrast, thiamin and ascorbic acid levels were adequate or fairly acceptable. There were significant correlations of meal balance and food diversity scores to the mean intake levels of protein, calcium, iron, vitamin A, thiamin, and riboflavin. Only 10% of the pregnant women and 11.4% of non-pregnant and lactating women reached the acceptable level of hemoglobin. Positive prevalence of parasitic infection was found among about one-third of the subjects, 30.3% of women. Hematologic findings had no significant correlation to parasitic infection.

• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.41-50
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• 2016

Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.