• 치위생과학회지
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• 제16권1호
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• pp.1-8
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• 2016

이번 연구는 경기도 파주시 육군부대의 병사들을 대상으로 군 입대 전후의 간식섭취횟수의 변화를 알아보고 구강건강관리실태와 관련성을 비교 분석할 목적으로 318명을 대상으로 자기기입식 설문지를 작성하여 다음과 같은 결론을 얻었다. 병사들은 입대 전보다 입대 후 간식섭취횟수의 변화가 많은 것으로 나타났고, 간식섭취횟수의 변화와 흡연 여부와의 관계에서 흡연자와 비흡연자 모두 입대 후 간식섭취횟수가 늘었다. 구강건강관리실태에서 입대 후 간식섭취횟수가 많은 자가 입대 전 간식섭취횟수가 많은 자에 비해 구강건강 상태가 건강하지 않은 것으로 조사되었고, 충치경험은 두군 모두 많았다. 연구대상자들은 치과 정기검진에 대한 실천성은 낮은 것으로 조사되었지만 치아건강에 대한 관심은 높은 것으로 나타났다. 당 성분이 함유된 음식물에 대한 자제력과 영양섭취에 대한 실천성은 나이가 많을수록 실천성이 높은 것으로 나타났고 식후 칫솔질에 대한 실천성은 이등병이 가장 낮은 것으로 나타났으나 불소가 배합된 치약사용과 정기적 스케일링 및 정기적 구강검진, 치실 사용의 실천성은 이등병이 가장 높게 나타났다. 이상의 연구결과를 볼 때, 병사들은 입대 전에 비하여 입대 후 간식섭취횟수가 늘어났으며 구강건강을 위한 행위에 대한 실천성은 낮은 것으로 조사되었다. 그리고 이번 연구에서 병사들의 구강보건교육의 중요한 시기는 이등병이라는 사실을 확인할 수 있었다. 따라서 군 특성에 맞는 구강보건교육에 대한 내용과 시기가 고려된 프로그램이 개발, 운영되어야 할 것으로 생각된다.

• 한국식생활문화학회지
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• 제5권4호
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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.