• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.401-406
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• 2004

The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel, was comparatively high on the every variables and factors, especially on 'Q13. Meals delivery to the bed'(4.70 out of 5.0), 'Q14. Removal service of tray by foodservice personnel'(4.63), 'Q15. Kind foodservice personnel'(4.63), 'Q16. Foodservice personnel's clean and neat uniforms'(4.56) and 'factor 4. personnel attitude'(4.63). Foodservice quality factors weren't significant by general characteristics of personnel, thus all personnel were considered to hold similarly the level of foodservice quality. On the basis of these results, the gap between foodservice providers and customers need to be analyzed in the further study.

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.53-65
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• 1988

In the study, the dietary survey was conducted in Seoul, Dae-jeon, Gwangju, Pusan, from march to April in 1988. A Questionnaire was prepared and distributed to 1583 house wives in order to find out their attitude of meal management and their way of thinking in dietary life. The results were summarized as follows: 1) 34.4% of the subjects prepared daily menu. In planning menu, the major consideration shifted from husband to all family members and the most emphasizes meal changed from breakfast to supper. 2) Most of the subjects were making use of substitute food. They were satisfied with the convenience and taste of the convenience foods. Improvements in nutrition, sanitation and price of convenience food made increase of its consumption. 3) The survey has shown that the main purpose of eating is to satisfy nutrition. and in the choice of food, most subjects regarded its taste as the most important factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1155-1162
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• 2002

Food waste in school foodservices is an important factor in managing expense or evaluating the acceptance of served meals and a serious environmental hazard factor in all countries. In this study, the perception and attitude towards food waste reduction and the recognition of environmental pollution of students from elementary school foodservices in Busan, Korea were investigated. The questionnaire was responded by 519 students (boy: 255, girl: 264) in the third and sixth grades. School lunch programs were proved to contribute to the improvement of students' food intake habits. The perception and attitude towards food waste reduction of the third grade students (3.61/3.73) were significantly higher than those of the sixth grade students (3.46/3.59) (P<0.01). Food waste education made a significant impact on the perception and attitude on food waste (p<0.01). When dislike food was supplied the students having the higher perception and attitude towards food waste reduction ate it more than those having the lower perception and attitude. The major reason for plate waste was shown to be influenced by the taste and amount of foods supplied in school lunch programs. Most of students recognized that food waste pollution (4.22) was one of the severest problems among the environmental pollutions, followed by air (4.13), tap water (4.09) soil (3.78), noise (3.55) pollution. The students separated the garbage in the house (72.6%) better than in school and the outside (55.2%). The perception of food waste was positively correlated with the attitude toward reduction of food waste and the recognition of environmental pollution (p<0.01). The attitude toward reduction of food waste was also positively correlated with meal quantity taken (p<0.01).

• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.1-15
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• 2012

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students' average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P<0.05). The time spent for eating breakfast in the SLS group was significantly shorter than that of the NSLS group for boys. There was no significant difference in dietary attitudes according to SLS. For satisfaction of the quantity and diversity of the school lunch menu in girls, the SLS group had higher satisfaction than the NSLS group. The daily energy intake of the SLS group was significantly lower than that of the NSLS group in both boys and girls. The majority of daily nutrients intakes in the SLS group were also significantly lower than those in the NSLS group. In summary, the female students in the SLS group were more satisfied with school lunch service than general students. However, SLS students less frequently ate breakfast and showed lower energy and nutrient intakes. Therefore, in order to improve the nutritional status and dietary life of students who receive school lunch support, consistent nutrition management and support in schools are required.

• Journal of Community Nutrition
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• v.5 no.3
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• pp.141-150
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• 2003

The purpose of the study was to investigate attitude about self-weight reduction and dietary intakes by body mass index (BMI) of university students. The subjects were Korean university students (male: 1,024, female： 1,575) who were participating in a nutritional education class via the internet. This survey was carried out using a self-administered questionnaire. The questionnaire included items about demographic characteristics, nutrient intakes, health-related lifestyles, dietary behaviors, body images and diet experiences. As for prevalence of obesity, 3.2％ of male subjects were underweight, 64.2％ were normal weight, 20.8％ were overweight, and 11.8％ were obese. In female subjects, 25.8％ were underweight, 67.1 ％ were normal weight, 5.3％ were overweight, and 1.7％ were obese. Distribution of obesity by BMI was significantly different between male and female subjects. There was a significant difference in perceptions of body weight between male and female subjects. The female subjects were more likely to perceive themselves as overweight. As for weight reduction, the higher BMI was, the more weight reduction was tried in both male and female subjects. As for average daily intakes for energy and 11 nutrients, most nutrient intakes were not significantly different by distribution of BMI. However, obese subgroup showed the lowest nutrient intakes compared to other subgroups. As BMI increased, mean adequacy ratio (MAR) significantly decreased. Therefore, nutritional education via the internet is necessary for university students to establish physically and mentally optimal health condition through nutritional intervention.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.548-558
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• 2011

The purpose of this study was to compare eating habits and food attitudes between depressed and normal adults. The subjects were selected (n = 6217) from those who participated in the 2008 Korean National Health and Nutrition Examination Survey (KNHANES IV). The subjects were divided into the depressed (DG, n = 841) and normal groups (NG, n = 3969). DG was those who have depression now or who have experienced depressing feelings more than two weeks or per year. The general characteristics, anthropometric measurement, eating habits, the dietary guideline recognition and practices were compared by using chi-square test and t-test. Also the partial correlations were analyzed by SAS (Statistical analysis system, version 9.1) program. There was a significantly higher rate of DG among the female (74.32%), with low education (44.6%) and low-income (32.0%) subjects (p < 0.001). DG showed significantly lower snacking and dining out. There was significantly higher rate of DG who responded "none" in frequency of snack (27.10%) and dining out (29.50%) (p < 0.001). Also DG showed significantly lower rate of the subjects who ate with the family than NG. Also, DG showed significantly lower dietary guideline recognition level and practice than NG. Correlation between depression symptom and various factors showed that positive correlation with low snack intake and dining out frequencies. However, correlation was relatively weak. In conclusion, eating habits and recognition levels and practice of dietary guidelines of DG were significantly different from NG. DG showed significantly lower frequencies of snack, dining out, and eating with family.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.277-285
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• 2009

This study was conducted to analyze the effect of male middle school students' eating school breakfast on their attitudes toward breakfast and school breakfast. In addition, the effect of school breakfast on breakfast-related eating behaviors and academic achievement was investigated. The study subjects were selected from a male middle school located in Gyeonggi-do, Republic of Korea. Breakfast was provided at the school for 7 weeks during the 2nd semester of the year 2006. Two sophomore classes were selected for the experimental study. All the students from one class (n = 34; School Breakfast Eaters) have eaten school breakfast while none of the students from the other class (n = 33; School Breakfast Non-eaters) have done so. About two weeks after the school breakfast service was terminated, questionnaires were distributed to the two classes and the responses were analyzed. The results showed that School Breakfast Eaters had more positive attitudes toward breakfast and school breakfast than School Breakfast Non-eaters. In addition, School Breakfast Eaters perceived the positive effect of eating breakfast on their school life more highly than School Breakfast Non-eaters. However there was no significant difference between the two groups in their breakfast eating behaviors in terms of breakfast skipping when the breakfast service was not available. No significant difference was found between the two groups with regards to math score variation before and after school breakfast service. In conclusion, school breakfast for 7 weeks had positive effects on male middle school students' attitudes toward breakfast and school breakfast, although the effect was not confirmed in their breakfast-related eating behaviors after the school breakfast service was terminated

• Korean Journal of Human Ecology
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• v.16 no.1
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• pp.193-204
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• 2007

This research has done for 67 undernutrition people of the aged men and women that are practiced follow-up nutrition intervention programs for 9weeks. The result of health related status, eating habit, food attitude and food intake for 2days is as following. 37.3% of objected old people are drinking, 20.9% of those are smoking and 29.9% of those are exercising. 55.2% of objected old people of the second intervention program about self-rated health say good. Sleeping hours of 25.4% of objected old people is from 6 to 8 hours. Meal amount and appetite above 98% of objected old people, compared to those of before sixty age, are decreasing and similar. 67.8% or 70.1% of the objected old people, compared to those of before sixty age, say same in sweet and salt taste. More significantly increased food group in after intervention than before intervention is vegetables and animal foods. There is no difference between management group and comparison group by ANCOVA analysis. DDS and DVS in management group are no significant differences between before intervention and after intervention.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.389-396
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• 2004

With the increase of elderly people, educators have begun designing experiences to prepare students to work with elderly group. The purpose of this study is to evaluate the knowledge and attitude of students majoring in food and nutrition for the elderly and their intentions to provide services for the elderly. The knowledge level of the students was in a medium range, and no relationship was found between knowledge and attitudes using Pearson correlation. The knowledge did not significantly differ across gender and academic level when compared using t-test and ANOVA, but knowledge level was significantly different based on residential experiences with elderly over 65 years of age (p < 0.05). Students had neutral attitudes toward working with elderly employees and working for elderly. Students had positive intentions to work with elderly employees, seek employment in an organization for elderly clients/customers, and seek opportunities for positive social interaction with the elderly. However, students do not have positive work preference with elderly employees. As a result of multiple regression analysis, it was found that knowledge was not a predictor of intentions to provide services to the elderly. However, attitudes toward working with elderly employees, attitudes toward elderly, residential experiences with elderly > 65 years have been predicted the intentions to work with elderly employees. Attitudes working with elderly employees and attitudes toward elderly influenced the intentions to work in the organizations to provide services to elderly. This study can be identified the need for additional didactic preparation and experiences to prepare students to work with elder aging population.

• Journal of Nutrition and Health
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• v.30 no.4
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• pp.434-441
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• 1997

Fat consumption has decreased since the 1950's in the United States, and coronary heart disease mortality rates have gradually declined as well. These changes might be associated with changes of attitudes due to increased information about the relationship between fat consumption and hear disease. The purpose of this study was to determine whether knowledge and attitudes concerning fat and foods high or low in fat had an impact on peoples' actual fat consumption. for this study, the data of fat consumption and knowledge/attitudes of people came from the 1989-1991 Continuing Survey of food Intakes by Individuals/Diet and Health Knowledge Survey (CSFII/DHKS), conducted by USDA. It was found that women 65 years ed older tried to avoid more fat and consume more vegetables than those aged 25-64 years ; in fact, the actual fit consumption of those over 65 years was lowest among all age categories. However, the elderly did not have as much nutrition knowledge as people aged 25-64 years. Attitudes concerning vegetables and health were a better predictor of fat consumption than those concerning fat itself. However, low-fat milk consumption was influenced by nutrition knowledge as well as attitudes about fat intake people with better knowledge and attitudes concerning fat intake consumed more low-fat milk. This could be resulted from the reason that low-fat milk is a good substitute for whole milk. The conclusion of this study is that there are two essential elements in healthy eating patterns： a) good attitudes towards fat and vegetable consumption, and b) correct nutritional knowledge concerning the fat-content of foods and the availability of alternatives.