• 한국식생활문화학회지
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• 제16권1호
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• pp.43-57
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• 2001

This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.

• 동아시아식생활학회지
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• 제20권3호
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• pp.352-362
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• 2010

This study was conducted to investigate the influence of obesity stress on the eating behavior of elementary school students. Using a questionnaire, 300 students in the sixth grade from 2 schools in Kyunggi-do were surveyed (Boys: N=145, Girls: N=155). Data analysis was managed by SPSS software (version 13.0). The link between obesity stress and eating habits or behaviors was dependent on physical discomfort. There was also a large group of students experienced irregularity in their meal times during the day. Furthermore, there were significant differences in mealtime among boys under psychic stress caused by obesity. In the case of dairy intake during breakfast, the significant signs of obesity stress for were physical discomfort for boys and psychic stress for the girls. It was found for both boys and girls that more frequent midnight snacking decreased the efforts to overcome obesity stress. Therefore, a professional nutrition program that can educate school children must be implemented both in school and at home. In addition to overweight or obesity children, normal weight and underweight children can also benefit from this program that includes health counseling for weight and eating behaviors.

• 대한지역사회영양학회지
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• 제9권6호
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• pp.683-694
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• 2004

The objective of this study is to improve the health related quality of life through the efficient weight reduction by analyzing the ecological factors related to completion of weight reduction program in the obese premenopausal women aged 20-29 years. The factors influencing completion of obesity management programs in the obese women were the preferences of sweet and salt taste, health related quality of life (general health, role emotional), eating attitude scores, and regularity of mealtime scores. The finding that the completion of obese management programme were improved if the health-related quality of life was high and the physiological status related symptoms of stress, depress, and eating disorder were good has implications for the treatment of obesity. The questionnaire used this study can be available to develop the obesity assessment sheets which is required the exploration of the characteristics of obese women and the tailored multi-disciplinary obesity management program. Moreover, the obesity assessment sheets will make a contribution to determine types of the programs that is suitable for obesity women before starting an obesity management program.

• 정보처리학회논문지:컴퓨터 및 통신 시스템
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• 제7권8호
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• pp.211-218
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• 2018

본 연구에서는 6축 센서를 이용하여 식사 행동을 검출하고 식사 시간을 추론하는 알고리즘을 제안한다. 식사 행동을 음식을 집는 동작, 음식을 먹는 동작, 팔을 내려놓는 동작으로 분류하고, 각 동작 별로 자이로 신호의 특징점을 선정하고 특징점이 순서대로 나타날 경우 식사 행동을 검출한다. 제안한 알고리즘은 정확도 94.3%와 정밀도 84.1%를 달성하였다.

• Human Ecology Research
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• 제59권2호
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• pp.169-183
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• 2021

The purpose of this study was to examine the association between family meals and family strengths (cohesion and flexibility) in Korean families with school-aged children. We focused on five dimensions of family meals: frequency, family rituals, communication, rules and roles, and perceptions. Our data came from 619 mothers who were married with at least one child in elementary school. Our multiple regression analyses showed that mothers reported higher levels of both cohesion and flexibility when they gave a higher priority to family meals, made family meals a ritual, had conversations on diverse topics during family meals, or experienced lower levels of meal-related stress. In addition, higher levels of family flexibility were found when a family had more structured rules related to family meals and the father more regularly participated in meal-related housework. This study contributes to the literature by understanding the roles of family meals from a multi-dimensional perspective.

• 사상체질의학회지
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• 제35권1호
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• pp.46-55
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• 2023

Objectives The purpose of this case study was to report a case of anorexia and fatigue after getting vaccinated COVID-19 treated based on Sasang Constitutional Medicine. Methods The patient was hospitalized for 4 days and treated with herbal medicine and moxibustion. The patient was asked to score for daily energy level out of 100 on his own and we used Karnofsky Performance Score(Karnofsky PS) on daily health status to evaluate the clinical effects. We also checked daily amount of meal and evaluated original symptoms such as insomnia, gastric discomfort, bowel movement and dysuria in four stages. Results At initial, the patient could only eat one spoon of a meal and was unable to carry on herself without any assistance, so she used a wheelchair on the day of admission. When discharged, the patient can eat half of a meal at each mealtime and perform normal activities by herself. Discussion This case demonstrates that Sasang constitutional approach to anorexia and fatigue caused by COVID-19 vaccination can be an useful treatment.

• Journal of Nutrition and Health
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• 제57권3호
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• pp.275-281
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• 2024

Purpose: Various forms of distraction can have different effects on food intake. Distraction can draw attention away from the food being consumed and inhibit monitoring of food intake This study examined the effects of different levels of distraction on eating behaviors. Methods: The study was conducted using a repeated-measures design. The participants (10 males, 13 females) were served test meals (curry rice, 800 g) with the same volume at lunch for 4 weeks. The eating behaviors were analyzed during 4 distraction sessions: first session (without distraction), second session (audio distraction, radio), third session (audiovisual distraction, television), and fourth session (audiovisual distraction and hand-use, smartphone). The satiety ratings were measured using a 100 mm visual analog scale. Results: The participants consumed more food during the fourth session than during other sessions. In addition, the mealtime duration in the fourth session was longer than that in the other sessions (audiovisual distraction and hand-use, 13.74 minutes vs. without distraction, 10.36 minutes; audio distraction, 8.31 minutes; and audiovisual distraction, 9.61 minutes; p < 0.05). As the satiety ratings obtained before and after consumption of the test meals in each distraction session, participants felt significantly more satiated 30 minutes after consuming the test meal in the first session than they did in the other distraction sessions (without distraction, 84.23 mm vs. audio distraction, 76.07 mm; audiovisual distraction, 68.93 mm; and audiovisual distraction and hand-use, 74.70 mm; p < 0.05). Conclusion: Different levels of distraction can have different effects on eating behaviors and when distractions become diverse and selectable, food intake may be affected by distraction.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.150-161
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• 2001

The current socioeconomic climate has meant more children spend more time alone at home even for dining. This study was performed to characterize modem Korean childrens´food ecology based on mealtime atmosphere. A total of 705 elementary school students, 347 girls and 358 boys took part in the study. They were chosen evenly from the Seoul metropolitan areas, provincial cities, or rural areas, and were asked to fill out a questionnaire. The questionnaire was categorized to determine various factors related to food ecology, life styles, and health related symptoms. The average age of the study subjects was 11.5 years. The average height, weight, body mass index, and Rohrer index were 143.2cm, 37.6kg, 18.2 and 127.2 respectively. A significant number of children(39.2%) answered their bed time was between 11 and 12 pm. Only 28.3% answered that the whole family has breakfast together, and 47.7% have dinner together. A considerable number of children, 17.8% for breakfast and 6.9% for dinner, answered they eat alone. Most of the children answered they like to have dinner with the whole family. Half of the children answered they do not feel hungry before having breakfast. Proportions of children for their favorite meal time were 66.8%, and 25.4% and 7.8% for dinner, school lunch, and breakfast respectively. The largest proportions of children, 53.3% and 68.7%, have breakfast and dinner at home. Most of the children(75.2%) never purchase their dinner. Forty two% of the children answered they like school lunch, however, 60% of children answered they leave portions of lunch uneaten occasionally or always. Only 38.0% and 46.2% of the children have nutritionally adequate diet for breakfast and dinner. Children having more meals with the whole family possessed a more positive attitude towards breakfast compared to the children who eat with the whole family less frequently. In conclusion, Korea children are exposed to different health threatening food ecology problems related to changing environments, and consistent concern and support from community nutritionists are required.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.368-379
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• 2002

This study investigated the correlations among the health consciousness, nutrition knowledge, dietary habits and nutrition attitudes of school teachers. The subjects of this study were 75 male and 152 female leachers in elementary and middle schools in Masan city. The survey was conducted by using a questionnaire. Even though the average body mass index (BMI) and the obesity index were normal in both male and female subjects, 33.3% of the male subjects were overweight/obese, while 18.5% of the female subjects were underweight, according to the obesity index. The food components of most concern during mealtime were (in order of importance) salt, MSG and cholesterol by male subjects, and salt, fat and MSG by female subjects. The subjects considered self-relaxation as the most important factor in maintaining optimal health status, followed by resting, bathing or use ova sauna, moderation in diet, exercise, decreasing alcohol intake, and no smoking. Newspapers/magazines and TV/radio were the primary sources of nutrition and health information of the subjects. As the degree of health consciousness increased, scores of the dietary habits and nutrition attitudes increased. Nutrition knowledge scores and nutrition altitudes scores increased with subjects'increased level of perception of the importance of acquiring nutrition knowledge and nutrition information. There was a highly significant correlation between the degree of health consciousness and dietary habit score (${\gamma}$ : 0.3, p<0.001). The degree of health consciousness was also significantly correlated (${\gamma}$=0.6, p<0.001) with nutrition attitudes scores. But the correlation between the degree of health consciousness and nutrition knowledge was not statistically significant. The degree of the perception of the importance of nutrition knowledge showed a positive correlation with nutrition attitude (${\gamma}$:0.4, p<0.001) and dietary habit (${\gamma}$:0.3, p<0.001). The degree of perception about the importance of nutrition knowledge and nutrition information was positively correlated with nutrition knowledge (${\gamma}$:0.2, p<0.001) and nutrition attitudes (${\gamma}$:0.3, p<0.001).

• 한국조리학회지
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• 제12권1호
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• pp.188-202
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• 2006

With large corporations entering into the foodservice market, competitions among those foodservice providers became intense, leading to differentiated quality services in terms of portioning out the meal, its portion and waiting time, not to mention food quality. The purpose of providing foodservice is to satisfy its customers, to secure optimum level of profits, and attain continuous quality improvement. To have such purpose attained, all other factors affecting the foodservice should be allowed to play a role. The intensity of the work performed by the employees should be maintained at a steady level and systematically controlled. 'Service First’ principles upholding that customer satisfaction comes from good service should be applied at all times; customer satisfaction comes from the satisfaction of the employees. Customer satisfaction through good service will contribute to an increase in revenue which we get by subtracting operating expenses from the total sales, as it will lead to concluding a long-term supply contract or renewing the existing contract. To keep the operating expenses to the minimum level, it is important to effectively perform the cost control. Since personnel expenses occupy a large portion of the operating expenses, it is imperative to effectively control the labor costs. For this reason, this study will present an effective program for disposition of men with a large organization being centered around, where the number of people served at the mess hall varies greatly depending on a day of the week and a mealtime of the day.