• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.329-337
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• 2011

This paper reports about relationships between stress and dietary life of the college students. From the survey results, 35.6% of the male students and 9.8% of the female students were overweight. Specially, the male students is in a critical situation than the females. Moreover, 66% of the students were very stressed out and it seemed to be continued for about 3days. The female students showed increase in the size of their meal when they were stressed, however the male students did not show difference on their meal. Most of the male students preferred to have alcohol & beverage when they are under lots of stress, and many females had sweets. The students in age 19~21 choose sweets, in 22~24 choose alcohol & beverage, and ages over 25 preferred spicy soup & stew. The students drunk alcohol & beverage for stress releasing never considering their monthly spending money. Many of the students said they worry about body weight after eating to get rid of stress, but they thought it is good for free from stress. The stress comes from worrying about their the past and the future life, or job & work. They release themselves from the stress listening to the music, sleeping or drinking alcohols. As a result, we need to provide them a nutrition education program that guide the students to improve their dietary life style.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1135-1145
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• 2009

This study was conducted to investigate the situation of internal facilities and sanitary management of elementary, middle, and high school foodservice in Chonbuk area. Self administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using a SPSS 11.5 program. The results are summarized as follows: Approximately 99.2% of the subjects were women and those who were married accounted for 76.6%. Those in their 30s to 40s accounted for over 87%, those with more than 11 years experience accounted for 56.8%, and those 69.0% were regular nutrition teachers. Among the 280 school foodservice systems, 51.6% of the schools were located in urban areas and 48.0% in rural areas. About 68% of the schools prepared meals the conventional way and 32.3% prepared them the commissary way. The number of employees accounted for in the schools was 37.7% with 1 to 3 employees, 27.8% with 4 to 6 employees, and 25.4% with 7 to 9 employees. About 54% of schools have an expectance of school meal service for more than 11 years. However 67.5% of their facilities had not been remodeled since the implementation of the foodservice. As a result of the conditions of the school foodservice facilities, there were significant differences between elementary and middle & high schools; preparation room (p<0.01), toilet (p<0.01), and boiler room (p<0.01). About 62% of the nutrition teachers responded that they were dissatisfied with the situation of the facilities (e.g. size and materials of the kitchen, heating and cooling systems). The washing and disinfection methods in elementary, middle and high schools were very different, because they had no sanitizers and disinfectant guidelines. Therefore the governmental regulating agencies must review and approve of the plans prior to new construction or extensive remodeling of the school foodservice facilities. In addition, we suggest that it is necessary to provide practical sanitizers and disinfectant guidelines and other useful education.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.133-145
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• 1999

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

• Journal of the Korean Society of School Health
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• v.11 no.1
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• pp.99-110
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• 1998

The purpose of this study is to investigate the effect of obese school children's life style habits in order to help school nurse in controlling and preventing the obesity by health education The survey group is extracted from the students of two elementary schools located in Seongnam city Out of 280 children randomly sampled, 102 children were evaluated to be obese and 178 ones to be normal by the standard of the 1985 Korea Pediatric Association Height and Weight Standard Chart The obese children group was compared with the normal one. For this purpose, the surveyors designed a self questionnaire to obtain the description of general background, exercise including play behavior, eating behavior, and family environment of the sampled children. The results are as follows The number of the obese children who took extracurricular physical exercises was significantly (p<0.05) more than that of the normal ones The significantly (p<0.05) more obese children went without a meal to control their weight than the normal ones. In relation to the degree of obesity, the children with the high degree of obesity watched the television significantly (p<0.05) longer than the ones with the mild and the moderate degree of obesity In gender relations, the obese girls participate in outdoorplays and physical exercises significantly (p<0.05) longer and more regularly than the normal ones, while no significant difference was found between the male groups The obese boys had significantly (p<0.05) their mothers occupying in a vocation. Combining television watching habit and mother's vocation of the obese boy, the obesity is resulted from complicated situation It can not be due to the simple absence of the mother, but rather due to the absence of a person responsible for controlling snacking and television watching time of the child Looking at the results, it is necessary for both school and home to actively involve in guiding children and providing an environment to modify life style habits and prevent childhood obesity.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.199-210
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• 1994

My purpose in the paper is to research on what is the most productive education method for the Students for Future Dietitian(SFD) to be applied during there field training & practice. Furthermore it is an attempt to elucidate what is the most necessary education program for the field training & practice for SFDs. Five questionnaires were given to SFDs dealing with nutrition purchase hygienic facilities and official management in order to check and evaluate the current situation and problems on the education of field training & practice for SFDs Also I chose 140 SFD's who had been working in the field for at least one week or one month in 1992 and statistical processing were utilized and analyzed by SAS package. One of the most notable problems SDFs faced with during meal planning it is the fact that they had been educated and requested for the cut of food expenditure rather than the supply of scientifically balanced-nutrition meals for working people, SFDs also faced with of information on the quantity and facilities management from the dietitian in the company. my research revealed that dietitian's teaching method for SFDs still remains in a very primitive way and accordingly the efficient way to solve these problems shall be established by a computerized education program through which dietitians can provide well-balanced meals for working people when they are assigned to the company. In this regard we must consider that we have to enact certain law to be applied to a dietitian. In another words we should emphasize actual experiences of SFDs' knowledge accumulated through the field training & practice before they work at the company. Consequently it is a time to reconsider the importance of well-balance dietitian program offering an opportunity for SFD which can contribute to improvement of health's condition for the working people.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.509-519
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• 2016

Objectives: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. Methods: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, ${\chi}^2$-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. Results: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). Conclusions: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.175-185
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• 2002

Rapeseed(Brassica napus L.) is an important oil crop as a vegetable oil, concentrated feed and industrial materials. The name "canola" was registered in 1979 by the Western Canadian Oilseed Crushers Association to describe "double-low" varieties. Double low indicates that the processed oil contains less than 2% erucic-acid and the meal less than 3mg/g of glucosinolates. Today annual worldwide production of rapeseed is approximately 35 million tons on 24 million hectares. China accounts for 33% of the world production and the European Economic Community for nearly 32%. Canola ranks 3rd in production among the world's oilseed crops following soybeans, sunflowers, peanuts and cottonseed. The recent advances in genomics and in gene function studies has allowed us to understand the detailed genetic basis of many complex traits, such as flowering time, height, and disease resistance. The manipulation of seed oil content via transgene insertion has been one of the earliest successful applications of modern biotechnology in agriculture. For example, the first transgenic crop with a modified seed composition to be approved for unrestricted commercial cultivation in the US was a lauric oil, rape-seed, grown in 1995. There were also some significant early successes, mostly notably the achievement of 40% to 60% lauric acid content in rapeseed oil, which normally accumulates little or no lauric acid. The name "$\textrm{Laurical}^{TM}$" was registered in 1995 by Calgene Inc. Nevertheless, attempts to achieve high levels of other novel fatty acids in seed oils have met with much less success and there have been several reports that the presence of novel fatty acids in transgenic plants can sometimes lead to the induction of catabolic pathways which break down the novel fatty acid, i.e. the plant recognizes the "strange" fatty acid and, far from tolerating it, may even actively eliminate it from the seed oil. It is likely that, in the future, transgenic oil crops and newly domesticated oil crops will both be developed in order to provide the increased amount and diversity of oils which will be required for both edible and industrial use. It is important that we recognize that both approaches have both positive and negative points. It will be a combination of these two strategies that is most likely to supply the increasing demands for plant oils in the 21st century and beyond.ant oils in the 21st century and beyond.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.336-344
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• 1999

This study was carried out to investigate the eating behaviors and the preferences of industrial workers in Korea. This survey was conducted from May 20 to June 20, 1998 by constructed questionnaires and the subjects were 364 males and 588 females. The results obtained were summarized as follows: 1) The subjects who didn't have breakfast regularly were 41.7% because they didn't have enough time to eat. The main type of breakfast were cooked rice. 2) The subjects who used the company cafeteria were 60.5% and men used the company cafeteria more than women. The most favorite side dishes by the subjects were roasted foods and next side dishes were seasoned foods. There were not significantly different the kinds of favorite side dishes between men and women. The main reason that the subjects preferred to a specific side dish was 'delicious'. 3) Foods and dishes that the subjects could approached frequently and easily made the eating habits changed. The most favorite meal types of the subjects were Korean foods because those were good taste for the subjects. The favorite snacks by men were ramyon and those by women were rolled rice(Gimbab). 4) The pan-fried foods(Jun) were the most favorite food in the cloudy day and the salads were the most favorite food in the sunny day. The most favorite taste of the subjects were light and clear tastes and next favorite taste of the subjects was salty tastes. This study shows that the eating habit of industrial workers could be changed by easily and frequently approached food and weather. In addition, the lacks of time was main reason that the subjects couldn't have regular breakfast. Therefore, it needs to develop the desirable programs and diet menus to consider the situation of the industrial workers and weather.

• Korean Journal of Rural Living Science
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• v.9 no.2
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• pp.51-62
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• 1998

This study was performed to suggest the health management of farmers compared with different farming types, such as rice plant, livestock, horticulture, orchard and others, for the farmer's health enhancement. For this study, 720 subjects were selected in 8 provinces through cluster method, and relevent caculations for the analysis of the subjects were made SAS program, and tested significance with x$^2$ and F value, those probability levels were 0.1%, 1% and 5%. Among the subjects, aged 40's were 38%, females 66%, elementary graduates (32%), and think of living conditions were average (67%). In the self-consciousness test for health, there was no significant difference of farmers with farming types. In the aspect of agricultural work situation, they took holidays according to the weather conditions or no pressed work to be done. And They took a break “when they feel tired during work”. For the recovery of fatigue, sleeping was chosen as the most favorite (68%) followed bathing (17%). but exercise was the lowest (7%). In the case of working conditions, 74% of them replied they work under average condition, and only 9% of them thought they were under pleasant surroundings. And 37% of them have had healthy food, for health practice and restorative for health. 20% of them have had breakfast irregularly. In addition to the regular meal intake, sufficient re자 and pleasant agricultural working conditions would be necessary for health, and the farmers themselves should recognize the importance and care of health. The project for enhancement of the farmers' health is needed and who should give guideline to have the responsibility for health.