• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.71-83
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• 2014

The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject's participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs.

• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.87-103
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• 2016

The purpose of this study was to analyze the food-related lifestyle choices of female baby boomers and to investigate variables regarding home meal replacement (HMR) buying behaviors and future needs. This study was conducted on 358 female baby boomers 53 years of age living in Gyeonggi and near Seoul. Out of 420 distributed questionnaires, 358 were returned and used for analysis (response rate: 85.2%). As a result of cluster analysis, three groups were identified based on the food-related lifestyles : a value-seeking group, a convenience-seeking group, and a health-seeking group. Among the three groups, there were significant differences in two socio-demographic characteristics, education level (p<0.05) and regular exercise (p<0.01), and in several health- and food-related habits, type of breakfast (p<0.01), type of dinner (p<0.05), dinner details (p<0.05), frequency of eating out (p<0.05), and eating habits score (p<0.01). The health-seeking group was significantly more likely to purchase ready to cook (RTC) items (59.1%) than were the other groups (p<0.001). However, the ratio of HMR purchasing for the purpose of meal replacement (p<0.05) and an HMR purchasing frequency of more than twice a week (p<0.001) were significantly lower in the health-seeking group. Reasons for selecting HMR showed a similar tendency among groups in taste (26.2%), convenience (18.7%), price (16.9%), safety (15.3%) and type of food (14.3%). However, the satisfaction scores for hygiene and safety reported by the health-seeking group were significantly lower than those reported by the other groups. More than two-thirds of all respondents were willing to purchase HMR in the future, though there were significant differences according to group: convenience-seeking group, 73.1%, health-seeking group, 70.1%, and value-seeking group, 65.7% (p<0.05). Our results suggest that the number of baby boomers purchasing HMR products will continue to grow and baby boomers will want HMR products to be more healthy (52.0%), safe (28.5%) and delicious (13.4%). An emphasis on taste was high in the convenience-seeking group, whereas an emphasis on health was high in the health-seeking and value-seeking groups. In conclusion, this study shows various food-related lifestyles amongst female baby boomers and illustrates the need to develop HMR marketing strategies targeted to these different lifestyles.

• Journal of the Korea Society of Computer and Information
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• v.27 no.8
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• pp.161-168
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• 2022

In this study, a survey on the wearing satisfaction of commercial men's upper body correction underwear was conducted targeting mildly obese men in their twenties, and it was intended to suggest improvement points for the correction underwear. The product used for the study was Adapt's 95 PROBLEM, and 15 subjects were selected as males in their 20s with a BMI of 25-30 (mild obesity). As a result, men's awareness and interest in corrective underwear were low. In the wearing satisfaction survey, 74% of those who answered negatively that it was uncomfortable to wear and take off. In terms of pressure relief, 60% of those who felt the pressure was strong at the beginning, but as time passed, they got used to it and answered that there was no major inconvenience. However, with regard to digestion after a meal, 40% of the subjects felt that the pressure interfered with digestion. There were many deficiencies in terms of functionality, with more than half of those who responded negatively with regard to stuffiness and heat, and many negative opinions regarding sweat absorption and discharge. In the visual section, positive reaction was shown in chest, side waist and front waist correction, and among them, the front waist had the highest score. In conclusion, it seems that functional parts related to heat and sweat must be improved in consideration of the stuffiness and indigestion brought about by excessive pressure for men's upper body correction underwear.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.324-332
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• 2013

The purpose of this study was to investigate middle school students' perception of environment-friendly agricultural products (EAPs) and the degree of confidence about the certification mark. Questionnaires were distributed to 444 students of 6 middle schools located in Daegu, and a total of 416 responses were used for analysis. 28.6% of the respondents were using EAPs at home, and 62.0% of respondents didn't know whether to use EAPs at home. The 6 items representing the perception of EAPs were analyzed, resulting in 2 distinct dimensions-'benefits of EAPs' and 'attitude toward EAPs'. Regarding Benefits of EAPs, the score of 'EAPs better for health' was the highest, followed by 'EAPs have higher quality', 'EAPs were better for environmental protection', respectively. The proportion of students responded that 'the amount of pesticides should be reduced gradually' was 65.5% and only 3.4% for 'current level of pesticide use is not a problem'. There were significant differences between male and female students with regard to an interest in EAPs (p < 0.05) and opinion on the use of pesticides (p < 0.05), while no significant difference was found between groups with different education level of mothers. The respondents who use EAPs at home showed significantly higher scores with attitude toward EAPs (p < 0.001), and higher response rate for 'pesticides should not be used even if the price increases' (p < 0.05). Degree of confidence about the EAPs certification mark also affected students' perception of EAPs (p < 0.001). Our results indicate the importance of education for students on EAPs to enhance students' attitude towards EAPs and improve school meal satisfaction.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.89-103
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• 2006

This study was performed to provide sources of nutrition education for female adolescents by identifying eating disorder patterns and their relationships with self-body image, weight control, and eating behavior. A total of 329 female middle school students were recruited and completed a general characteristics survey, the Eating Attitudes Test(EAT-26), a perception of self-body image survey, a concern for weight control survey, an eating behavior survey, and the Mini Dietary Assessment Index(MDA). Eating disorder patterns were identified to be obesity stress and weight control(OW), risk of binge eating(RB), and dietary restraint(DR) by factor analysis. OW pattern was related with stout body shape, body dissatisfaction, experience of weight control, skipping of dinner, and low MDA score. RB pattern was associated with lean body shape, body satisfaction, indiscreet snack behavior, and the eating time of snacks. The DR pattern was associated with normal body shape, regular meal times, desirable snack behavior, and high MDA scores. The results indicated that the eating patterns of adolescent were not identical to existing diagnostic categories. Furthermore, each eating pattern displayed different characteristics of perception on self-body image, concern for weight control, and eating behavior. In conclusion, nutrition education for female middle school students could reflect the different characteristics of each eating disorder pattern.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.25 no.1
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• pp.84-103
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• 2012

Objectives : The middle school students'life style were studied with focus on Body Mass Index(BMI). Information was collected during 1st June 2009 to 10th July from 397 students(both male and female) by the subjective survey centered on personal characteristic, understanding about health in general, everyday activities, eating habits, preference in food, understanding about diet and obesity, and thoughts about fitness and diet. Methods : Students were selected from six classes by convenience sampling, then the final analysis was performed on 397 self-administered questionnaires, excepting 5 questionnaires, which have insincere answers. The data collection was carried out by SPSS(V.14.0 English Version), and the data was verified by $x^2$-test, ANOVA, multiple regression analysis. Results and Conclusion : The survey subjects were in the following distribution of body weights - underweight: 63.6%, normal weight: 29.5% and 6.9% were overweight. There was significantly different between BMI and mothers' occupation and satisfaction with school life(p<0.05). As for the analysis(multiple regression analysis) on understanding about health, the factors that affect BMI are self recognition of figure and efforts to reduce weight. In terms of efforts for one's own health, 78.2% of under weight and 82.3% of normal weight were taking active initiatives. But 85.2% of the overweight students were not giving any efforts. As for the free time activities, more than half answered, 'playing with computers'(48.4 - 66.7%, 1.57 hours on average). As for TV, on average, 2.03 hours were spent in overall. And it turned out that the overweight students spent more time watching TV by 46.49 minutes(0.77 hours) on average(p<0.05). 7.4 hours was the average sleeping time. As for the eating habit,'quantity of meal, snack, meal between meals, fat reduction, and supplementary food'were shown to be related to the BMI(p<0.05). The instant food, meat and sweet food were shown to be also related to the BMI. In terms of knowledge about overweight and diet, only 8 students(2% of the total) answered all 10 questions correct. On average, 7-8 questions were correctly answered(53.9 %). When the scores were analyzed against the BMI by classifying the scores to high, middle and low categories, it showed a relationship by different weight group(p<0.02), and the overweight students had higher score by 0.82 compared to the underweight students. When thoughts and attitude on fitness and diet were analyzed in relationship to the BMI, the result was only - "I try to eat fruits more often"(fruits)(p<0.00).

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.445-455
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• 2007

This study surveyed university students in the Seoul area regarding their awareness of family restaurants and visiting experiences. Frequency analysis was used to study the data. Most of the repliers (92.0%) had visiting experiences and visited on weekends (72.4%), paying \$10,000{\sim}15,000$ for meals. In correlation analysis of the general characteristics and reasons for visiting, there were significant differences according to gender (p<0.01) and major study area (p<0.005). During visits the factor considered most important relative to the surroundings was food styling. The factors valued most highly when selecting a family restaurant were "good taste" (43.5%) and "good discounts" (26.3%) respectively. The favorite family restaurant was Outback Steakhouse (34.7%), and 86.4% of repliers had used a membership card, with 46.9% being satisfied with using the membership card. The conditions for using a family restaurant and satisfaction differences in each category, included: the amount of food (p<0.1) for the number of visits, taste (p<0.01), food shape and styling (p<0.05), surroundings (p<0.1), and interior (p<0.05): and for the meal fee per person, price (p<0.05) and sanitation (p<0.05), all showing significant differences as reasons for using the restaurants. In the factor analysis of nine categories, three factors: service, food, and economics were acquired, and their Cronbach's ${\alpha}$ values were 0.778, 0.671, and 0.587. Satisfaction toward food and service had a positive correlation of 0.457. Satisfaction toward food and economics increased a family restaurant's overall satisfaction score, and satisfaction toward service did not have a significant influence.