• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• Journal of the Korean Home Economics Association
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• v.37 no.7
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• pp.69-81
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• 1999

The purpose of this study was to evaluate food behavior in relation to the program of kindergarten and day care center as well as to identify problems which can be aroused there. We conducted the survey repeatedly, ten times among same 124 preschool children below 5 years old. The instruments were categorized into 3 different parts: part 1 for pre-meal food behavior, part 2 for mid-meal food behavior, and part 3 for after-meal food behavior. These were types of checklists which consisted of guideline of habit formation for daily life, especially food habit were developed on the basis of the National Kindergarten Curriculum. We Have reached the following results. $\circled1$ The group of below 3 year-old children had lunch and snacks more frequently than other age groups. $\circled2$ The children's age did playa role as one of the factors which influences on children's food behavior. The less frequency of taking meals in day care center the better their food behavior score. $\circled3$ Therefore, the age of children whose age is 3 or Jess spent more (of day) time at care center and had significantly more number of meals and snack at the care center. In such case, the food behavior was found to be not in good shape. I-ence, the children who were more exposed to feeding meal in kindergarten and day care center, were like to form unfavorable food behavior. The average food behavior score is significantly correlated with pre-mea, mid-meal, and post-meal food behavior. The study suggested that feeding program for young children at kindergarten and day care center should be systematized and developed on the basis of the status of their food behavior.

• Human Ecology Research
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• v.58 no.4
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• pp.483-496
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• 2020

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.

• Journal of Nutrition and Health
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• v.36 no.1
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• pp.49-63
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• 2003

The purpose of this study was to obtain the nutritional values and objective data of uncooked powdered food (UPF) in korea. We interviewed 27 healthy female subjects aged over 25 years living in the lksan area. We just replaced common breakfast and dinner of the subjects with UPF. Their dietary intake status was evaluated by 24-hour recall method. Their body compositions were measured using body fat analyzer. Also we conducted hematological and clinical analysis of blood. The intake of energy, lipid and protein has decreased as people started to take UPF, but the intake of vitamins and minerals has increased. The quality of meals has improved after taking UPF. Due to the energy loss by taking UPF, weight and body fat gradually lessened. Among the lost weight the percentage of the body fat was high and we judged that the process of losing weight was successful. It is hard to predict whether weight loss will occur to people who are already in shape or not, but if overweight and obesity people regularly take UPF instead of other food products, we assume that UPF will help lessening body fat. The most positive change among biochemical changes by taking UPF was decreasing of serum lipid contents. The concentrations of total cholesterol and LDL-cholesterol gradually decreased and decreased intently after 12weeks. Serum HDL-cholesterol gradually increased and serum triglyceride showed gradual decrement. When healthy adult women replaced two of three meals with UPF for 3months, we were able to see some useful changes like decrement of body fat and serum lipid control and during this 3month period, no significant nutritional problems occurred. Complete judgement on UPF may be difficult with these conclusions but if people take a nomal meal once and replenish iron from taking UPF twice a day, we assume that replacing UPF with regular meal not be a problem in nutritional status. If other experiments on the effects of UPF proceed, we believe that those experiments will be very helpful in judging the nutritional value of UPF. (Korean J Nutrition 36(1) : 49-63, 2003)

• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.75-86
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• 1995

This study was undertaken to provide useful information to restaurant managers by analyzing eating out behavior and the diverse needs and wants of the people residing in the Seoul area. four hundred twenty-seven(427) people were sampled for this study and classified into three groups : housewives, salarymen and college students. The results of this study are as follows : (10 Among the groups, there were significant differences in general eating out behavior such as 'frequency' 'preferred food style' and 'who pays the check' among others. (2) The study showed housewives listing 'special occasion' as 'taking care of meal' (3) All groups considered 'price' as especially important. (4) When selecting a menu item, taste was considered most important by all groups. Housewives showed nutritional value to be important while salarymen chose the same item as companions an college students showed 'portions' and 'price' to be important. (5) degree of satisfaction of restaurants were found to be low with items such as ' price'. 'range of menu choices' and 'courteousness of employees' being relatively low.

• Journal of the Korean Home Economics Association
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• v.29 no.2
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• pp.65-75
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• 1991

A Survey was conducted to identify patrcis' eating behavior at the buffet styled restaurant during dinner time. The average frequency of taking food was 4.1±0.9 and this was statistically significant by age group. The frequency of taking food after satiety was 1.2±0.8. From the menu, 15 seafood items were the most popular which were chosen more than twice. The average of consumed food items was 24.9±8.9 out of 198. The average seafood items which were chosen by each individual was 5.8, desert items was 4.5, salad items with dressing was 4.2. The total weight of the consumed food was 954±365.1g. Mostly gruel, soup and saled chosen the first time. Alcholic beverages and drinks were chosen also first time. Seafood was chosen the 1.2 times and meat was chosen the first, second, and third time. Rice and soup. bread and noodles were chosen the second and third time. Desert was chosen the third time. The consumption of calories and nutrients were compared with the Korean Recommended Dietary Allowances. The average consumption of calories was 49.6% Korean RDAs, protein 71.4%, vitamin A 65.0%, thiamin 74.3%, riboflavin 71.8%, niacin 89.8%, ascorbic acid 72.7%, iron 68.1%, and calcium 108.3%. In one meal, the data shows over eating. The caloric consumption of desert was 275.5Kcal and seafood was 174.1Kcal. The protein consumption of seafood was 23.5g and meat was 7.5g. According to this research, customers have a lot of good chances to be exposed to the variety of food. This is desirable to correct the food habits with a experience. On the other hand, excessive food consumption is a problem. Therefore we suggest the provision of nutrition information about desirable order of eating a meal and the health problems due to overeating. We expect other research of nutritional evaluation in a meal in the different foodservice systems to be made in the future.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.442-446
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• 2002

Differences in dietary habits between Korean smokers and non-smokers were investigated using information obtained from 7,370 adults, aged 20 years and older who participated in the 1998 Korean National Health and Nutrition Sulvey. Dietary habit data including: skipping of meals, meal regularity, meal volume, snacking habits, removing fatty portions before eating foods, and dietary supplement intake were collected using a structured questionnaire by interview. Individual smoking data was also collected by interview as part of the health behavior survey. A Chi-square test was used to test the association between the dietary habits and smoking. 66.9% of the men were smokers (daily current or occasional current), while only 6.7% of women smoked. On average, 34.7% of the subjects were smokers. Smokers were more likely than nonsmokers to engage in the following dietary habits considered unhealthy: skipping breakfast, meal irregularity, large dinners, small breakfasts, frequently eating out, and eating food without removing the fatty portion. Therefore, Korean smokers should be provided education to assist them in making healthy dietary choices such as: eating regular meals, small dinners, and removing fatty Portion of foods. The survey also revealed that a substantial percentage (about 20%) of the subjects were taking some kind of dietary supplement, regardless of smoking status. It is, therefore, alto necessary to inform the general public that a balanced diet is the ideal way to obtain nutrients for optimal health.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.307-322
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• 2017

Objectives: This study examined the effects of nutrition education focused on personalized daily energy requirement and food units using Food Exchange System on anthropometric, biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes for overweight and obese in a public health center. Methods: The subjects were 60 overweight/obese women based on BMI (educated 30 vs. non-educated 30, 50~64 years). Educated group was provided individual and/or group lessons (40 min/lesson/week, 5 week), 'Introduction: obese & health', '6 nutrients and 6 food groups', 'My obesity & daily needed energy', 'Meal planning for personalized daily energy and food units using Food Exchange Systems', and 'Smart food choices'. After education, we examined the differences in anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes between educated group and non-educated group. Results: After nutrition education, in the educated group, there were improvements on anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes in the educated group compared to the non-educated group. We observed a decrease in the mean weight, total cholesterol (TC) and the incidence of overweight/obesity and hypercholesterolemia and an increase in the mean lean body mass. The scores of nutrition knowledge, 'Function of carbohydrate, protein, vitamin, mineral' and 'Food Sources of fat, vitamin, mineral' were increased. The scores of dietary attitudes, 'Taking a joyful meal, a leisurely meal, a balanced meal, a meal with sufficient vegetables, a meal with diversity, a meal with spicy foods, a meal with overeating' were increased. The intakes of energy, carbohydrate, fat, protein, vitamin A, thiamin, Zn and cholesterol were decreased. The scores of INQ, protein, vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, folate, Ca, P, Fe, Zn were increased. Conclusions: The nutrition education focused on personalized daily energy requirement and food exchange unit using Food Exchange System for overweight and obese may improve food behavior, dietary intakes and symptoms of overweight and obese, even in a community health center.

• The Journal of the Korea Contents Association
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• v.20 no.8
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• pp.327-337
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• 2020

This work was researched by practical methodology in-depth study of a subjectivity dimension study, in sloughing away a past habituation of functional quantity analysis on perception-effectivity and a habit of dietary life for effective health-promotion. The perception patterns be generated from this study were classified into three types in Q-method. They are as follows ; it is that divided into 'I[(n=9) : eating type in morning], II[(n=11) : type of no having a midnight meal], III[(n=9) : type of mealing after taking exercise]'. Like this, it found that is very different type all over. Finally, this paper is to examine an acceptance behavior about reception type on effectiveness and a habit of dietary life for effective health-promotion ; to make a proposal in a developmental and creative opinion about it.

• Korean Journal of Community Nutrition
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• v.9 no.6
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• pp.706-715
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• 2004

The objective of this study was to compare early child care center teachers' attitudes for meal and snack guidance between Sweden and Korea. Participants were 251 early child care center teachers (Sweden: 134, Korea: 117) working in Goetebory, Sweden, and Seoul, Korea. The survey was conducted from December in 2003 to February in 2004. SPSS programme was used for statistical analysis. Sixty five point eight percent of the Korean early child care center teachers provided a certain amount of foods for children. But $20.9\%$ of Swedish provided a certain amount of foods for children, $79.1\%$ of them provided the amount a child wanted. Sixty one point seven percent of Korean teachers allowed a child leave foods on the plate, but $95.5\%$ of Swedish teachers asked a child eat all food on the plate. When a child didn't want to eat, $61.1\%$ of the Korean teachers fed him/her, but $11.0\%$ of the Swedish teachers did. Only $42.4\%$ of the Swedish teachers allowed a children eat sweets, but $92.9\%$ of Korean did. The Swedish teachers' perception for food guidance were eating by child himself/herself > washing hands before eating > having appropriate table manner > eating as talking with friends > not playing during the meal time, while the Korean teachers' was taking various food > having appropriate table manner > eating by child himself/herself, not playing during the meal time > washing hands before eating. The Swedish teachers thought 'eating as talking with friends' and 'eating by child himself/herself' is important, where as the Korean's did 'eating without making noise', 'not playing during the mealtime' in the eating behavior. For 'brushing teeth after meal' the Swedish teachers' score (1.5) was lower than the Korean (4.2). The results is necessary to improve meal and snack guidance for Korean early child care center teachers' education.