• 기본간호학회지
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• 제4권1호
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• pp.103-117
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• 1997

This study was designed to investigate the effects of behavior medication and aerobic exercise on the degree of obesity, eating behavior, depression and self esteem among adolescent girls who were overweight and obese. Forty seven subjects were selected from one girl's middle school located in Seoul. Seventeen girls received the behavior modification program by joining 60-90 minute group session weekly. Behavior modification, in this study, consisted of self-monitoring, changing patterns of life style and attitudes, teaching nutrition and physical activities, and asking personal help. The aerobic exercise program was given to 16 girls 3 times per week with 60 minutes each time. Forteen girls received both behavior modification and aerobic exercise. These interventions continued for 8 weeks. Changes after intervention were examined twice after 4 weeks and 8 weeks for degree of obesity and once after 8 weeks only for eating behavior, depression and self esteem. The results were as follows ; 1. Degree of obesity was significantly decreased after 4 weeks and 8 weeks in 3 groups. Degree of obesity after 4 weeks and 8 weeks were not significantly different among 3 groups. 2. The mean score of eating behavior related to obesity decresed significantly after intervention in the behavior modification group only. There was significant difference in eating behavior among 3 groups after intervention. 3. The behavior modification group showed no significant changes in depression and self esteem after intervention. In the aerobic exercise group and group who participated in both behavior modification and aerobic exercise, the level of depression decreased significantly and the level of self esteem increased significantly. There were no significant differences in the level of depression and self esteem among 3 groups after intervention. These findings indicate that behavior modification might be effective in decreasing degree of obesity and eating behavior related to obesity, aerobic exercise be effective in decreasing degree of obesity and the level of depression, and also in increasing the level of self esteem.

• 한국식품조리과학회지
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• 제24권6호
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• pp.919-930
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• 2008

This study was conducted to survey the attitudes of oyster consumers and to analyze their purchase behaviors based on demographic variables. To accomplish this, a questionnaire that was developed based on content analysis and panel discussion was distributed to 467 general consumers. The majority of the respondents ate oysters (90.6%), although the proportion of oyster consumers increased with age. The primary reasons for not-eating oysters were odor (33.3%), flavor (16.7%) and concern for safety (11.9%). Most respondents consumed raw oysters (96.1%) during winter (70.0%) at discount stores (51.3%). Fishery wholesale markets were the most common places to purchase oysters for respondents in their 60 s, while the other groups reported that discount stores were the most common place to purchase oysters. Most respondents ate oysters the day of purchased (53.2%). Furthermore, most respondents (39.2%) reported that they consumed the oysters only after evaluating the appearance and odor and that they avoided oysters during summer for safety. Women were more likely to check the expiration date than men, while housewives were the most likely to check the expiration and usually kept the oysters at refrigerator. Overall, the results of this study suggest that the various types of oyster products must be targeted toward different demographic markets. Moreover, this study will be useful for promoting the safer and more effective consumption of oysters.

• 한국식품조리과학회지
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• 제25권3호
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.

• 대한가정학회지
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• 제45권3호
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• pp.109-120
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• 2007

The purposes of this study were to provide evidence concerning the effects of Emotional Leadership and examine the impacts of Emotional Leadership on employee-related variables which were 'job satisfaction', 'organizational commitment', 'organizational performance', 'turnover intention'. A survey was conducted from August 23 to November 3, 2005 to collect data from kitchen staff(N=611). Statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, cluster analysis and AMOS(5.0) for structural equation modeling. Kitchen staffs gave high point to their leader in the Emotional Leadership competence 'Optimism: seeing the upside in events' and 'Adaptability: flexibility in handing change' and gave lower point in the Emotional Leadership competence 'Inspirational leadership: guiding and motivating with compelling vision'. Employees' job satisfaction on 'coworker' were relatively high. However, the extents of satisfaction on 'payroll', 'promotion', 'work environment' were relatively low. The organizational commitment score was higher at 'loyalty' factor than 'commitment' factor. the test of hypothesis using structural equation modeling found that Emotional Leadership produced positive effects on job attitude and job performance. In conclusion, this study has identified that the Emotional Leadership effects on their organizational performance and attitudes toward their job.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.263-274
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• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

• 한국식생활문화학회지
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• 제26권2호
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• 대한영양사협회학술지
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• 제15권3호
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• pp.232-252
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• 2009

This study investigated dieting behavior, awareness of body shapes, and eating disorders in female adolescents according to age and BMI. The Eating Attitude Test for Korean Adolescents (EAT-26KA) and sociocultural standards were used to measure eating disorders and sociocultural attitudes related to appearance, respectively. In addition, the BDI (Beck Depression Inventory) scale was used to measure the correlation between disordered eating and depression. The data were collected from 390 female adolescents living in Seoul and were analyzed using SPSS15.0. The results indicated that subjects wanted to be thinner despite having a normal body weight (BMI 19.35${\pm}$2.73). They also thought of themselves as fat and with desires to be slimmer, and viewed "diet and exercise" as the best way to lose weight. About 67.4% of the respondents had tried a diet and had experienced dizziness, anorexia, and general exhaustion while dieting. Also, 5.1% of the subjects were classified as eating disorder and suffered from stress to be thin. In addition, 85.0% of the subjects with eating disorder had tried a diet due to "appearance". They thought that "being underweight" was an ideal body image and considered themselves fat, although their BMIs were in the normal range (19.94${\pm}$2.02). In terms of symptoms during dieting, many of the subjects dealing with an eating disorder felt dizzy, had low energy, and were depressed. In conclusion, we must educate young females about healthy eating and positive body image to prevent the development of adolescent eating disorders.

• Child Health Nursing Research
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• 제10권4호
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• pp.395-405
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• 2004

Purpose: The purpose of this research was to evaluate the application of the Problem-Based Learning(PBL) in nursing with regard to the learning process and learning outcomes. Method: PBL modules were provided to the students so that they could identify the nursing problems related to nutrition, regulation, and elimination, and implement appropriate nursing interventions according to the problems. PBL was also used to develop ability to use self-evaluation for nursing intervention outcomes. The modules were developed by the authors for the course, Nursing 1(3 credits) at Y university, and used during one semester, March to June 2003. Evaluation of the learning process and learning outcomes was done by self-report questionnaires and a semi-structured self -report developed by the authors. Result: The PBL evaluation included role of the facilitators, group work process, and self-directed learning attitude. The students evaluated the facilitator's role positively in fostering positive interactions and cooperative study among students and stimulating students to apply various problem-solving strategies. Students evaluated their own group work performances as a good opportunity to improve their group work participation, contribution, cooperation, and leadership through the PBL session. Their responsibility for their own learning and develop self-directed learning attitudes to connect present learning to long-term goals. Conclusion: Critical thinking, problem solving skills, self-directed learning and group work accomplishments in undergraduate student nurses were fostered and improved through the PBL program.

• 여성건강간호학회지
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• 제25권4호
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• pp.446-458
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• 2019

Purpose: University students happen to be in a transitional period at the beginning of one's adult life and thereby establish the basis for their health care. The negative lifestyles followed by students during this period can also affect their reproductive health. The purpose of this study was to identify lifestyle, reproductive health, gender differences and relationships between lifestyle and reproductive health in university students. Methods: We used a descriptive cross-sectional design. A total of 300 subjects were enrolled. Data were collected using structured questionnaires between October 11 and 25, 2017 and analyzed using SPSS 25.0. Subjects agreed to undergo a face-to-face interview, including administration of the Health Promotion Lifestyle Profile II (HPLP-II) and reproductive health (knowledge, attitude, and behaviors). Results: The mean age of the subjects was 21.4 years. HPLP-II and reproductive health behaviors were significantly different between the genders. The scores of physical activity and nutrition in females were significantly lower than males. The scores of safe sex and sexual responsibility in females were significantly higher than males, and the score of genital health management was significantly lower in females than males. High HPLP-II score was observed to be in correlation with high reproductive health attitudes and behaviors. Conclusion: The result revealed differences in lifestyle and reproductive health between both the genders. For improvement of reproductive health of university students, provision of lifestyle intervention including healthy nutritional habits and physical activity is imperative.

• 한국식생활문화학회지
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• 제36권3호
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.