• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.126-140
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• 2012

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.45-57
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• 2002

The purpose of this research of this research was to survey the health of 181 male and 130 female students at K University in Chunganm from June 1 to June 23, 2001. It analyzed the students’dietary behaviors, life styles and perceived body shapes and the correlation of these factors to the health condition of the students surveyed. The results of the survey are summarized as follows. The average nutrition knowledge score (out of a possible 20 points), dietary attitudes score (out of a possible 50 points) and dietary habits score (out of a possible 30 points) were 8.66, 33.14 and 19.02 for males, and 9.99, 32.64, and 19.05 for females, respectively. The percentages of those who smoked, drank, smoked and drank and exercised regularly were 55.2, 92.8, 54.1, 82.9% for males, and 6.9, 91.5, 6.9, 63.1 for females, respectively. A significantly higher proportion of males smoked, drank, and exercised as compared to females (p<0.001). The percentages of students who were underweight, normal or overweight by BMI were 5.0, 79.0 and 16.0 for males, and 20.0, 78.5 and 1.5 for females, respectively. Fifty percent of females indicated that they felt they were obese, versus only 31.1% of males. Half of the females thought they were fattish, while only 31.1% of males thought that. Seventy-six point nine percent of females and 61.9% of males, more females than males, were dissatisfied with their weights. The health scores (the higher the point, the better the health condition) of the females (44.17) were significantly lower than those of the males (47.17) (p<0.001). A stepwise multiple regression analysis with health scores as the dependent variable and other scores as independent variables, indicated that the health scores of males were highly correlated with satisfaction with his body weight, smoking and drinking, and perceived body shape, whereas the females’health scores were highly correlated with obesity level, satisfaction with her body weight, and smoking and drinking.

• Journal of Nutrition and Health
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• v.41 no.2
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• pp.184-191
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• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• Journal of the Korean Home Economics Association
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• v.46 no.7
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• pp.7-19
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• 2008

The purpose of this study is to provide fundamental data for development of textbooks and guides on diet education for middle school students. A survey was conducted for 250 middle school students in Daegu, who have completed the nutrition courses. The data were collected from the results of a self-administered questionnaire. The results obtained by this research are as follows: 1) For the education for dietary habit and attitude at school, more than half of students answered 'not being done'(55.1%), and 'needed'(41.1%). 2) When educating food and nutrition at school, both boys and girls preferred 'classes using media such as movies and slides'. 3) The boys wanted to learn 'proper dining etiquettes'(23.5%), and girls wanted to learn 'weight management'(43.8%) for further courses of food and nutrition(p < .001) in the educational demand analysis.

• Nutrition Research and Practice
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• v.2 no.3
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• pp.171-177
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• 2008

Adolescents in Busan area were asked in a survey about their perception and attitudes towards fast food. Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their health and nutritional status. The more knowledgeable respondents were about nutrition and health the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. As to their source of dietary information, students relied on themselves(31.0%), parents(20.5%) and mends(19.9%). The medium through which students got the most nutrition and health information was television(66.8%), followed by the Internet(36.7%) and magazines(29.7%). This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population.

• Journal of the Korean Society of School Health
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• v.28 no.3
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• pp.158-167
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• 2015

Purpose: This study compares the differences in health-related factors, nutrition knowledge and dietary habits between nursing and allied health college students. Methods: Nursing students(n=499) and allied health college students(n=402) were surveyed on their health-related factors, nutrition knowledge and dietary habits. Data were collected from two universities in A city, Korea. Data were analyzed through descriptive statistics, $x^2$ distribution and t-test, $x^2$-test and Pearson correlation coefficient using SPSS 21.0. Results: The level of nutrition knowledge was higher among nursing students than students majoring in other fields. Scores regarding dietary habits were not significantly different between nursing students and other students. Conclusion: Nutritional education for college students is needed in order to improve their health. Nutritional education programs should be tailored to meet various needs of these students.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.219-227
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• 1997

This research aims to reveal the attitude of day-care center and preschool teachers to nutrition, while understanding the influence of their experience of participation in nutrition education programs or taking nutrition courses in school days on the degree of their nutrition knowledge scores. The 204 subjects answered the questionnaire by a self-administration method from April 3 through April 30, 1997. Following are the results of this study : The teachers thought higher of social life(50.5%) and health life(37.3%) among the 5 item of child's living guidance. 58.8% answered 'necessary' and 36.3% 'very necessary' about nutrition education in one's childhood. As to the participation in nutrition education programs, 28.4% answered 'without fail' and 55.9% 'will try'. About the meaning of the meal time, 55.4% regarded it as an occasion for the child's socialization and 30.9% as an opportunity of nutrition education. Looking into their nutrition knowledge scores in four parts, 5 points each, the average totaled 10.9$\pm$3.0 : basic nutrition as 2.7$\pm$1.2, child's nutrition as 3.0$\pm$1.2, food and cookery as 2.4$\pm$1.2, food storage and hygiene as 2.8$\pm$0.8. Those teachers who had some experience of participation in nutrition education programs earned 11.0$\pm$3.1, while the rest scored 10.3$\pm$2.7-no significant difference. On the other hand, those teachers who had experience of taking nutrition courses received in school days 11.1$\pm$2.9, whereas the rest got 10.6$\pm$3.2-no significant difference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.765-774
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• 1998

This purpose of this study was to contribute to the establishment of nutriton labeling and consumer education about food label by offereing basic information. Survey was carried out by questionnaire method. Subject groups were middle and high school female teachers and they were asked questions about their utilization and satisfaction of the current food labeling system, their awareness of the nutrition labeling and its necessity, and their acceptance of the future enforcement of nutrition labeling system. Questionnaires were distributed to 500 middle school female teachers in Chungbuk and Kyoggi area. Out of 340 reports(68%) collected, 311 reports(91.5%) were analyzed using SAS computer program. Most of the respondents payed much attention to the labels of the food at the time of purchase, the degree of their satisfaction in the current food labeling system was low. Concerning the awareness on nutrition labeling, Home Economics teachers knew better than non-Home Economics whether there were the regulations of nutrition labeling in Korea or not. Ninety-six percent of respondents answered that nutrition labeling is necessary. Home Economics teachers recognized the necessity of nutrition labeling more strongly than non-Home Economics teachers. Sixty eight percent of the respondents showed positive attitude to the actuation of nutrition labeling.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.44-52
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• 2019

This study examined the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on 'Concerns about health (p<0.05)', 'Regular exercise (p<0.01)', and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on 'Eating a lot of food that I want to eat is more important than nutrition (p<0.01)', 'I am interested in information on nutrition and health (p<0.01)', 'Have three meals a day (p<0.01)', 'Have breakfast regularly (p<0.01)', 'Drink milk every day (p<0.001)', 'Have fruits every day (p<0.05)', and 'Apply nutrition knowledge to daily life (p<0.001)' were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.