• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.105-117
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• 2015

The purpose of this study was to compare weight control behaviour, eating habits, and health-related life habits according to degree of obesity among normal, overweight, and obese groups. Self-perception of weight and desire for weight control in males (p<0.001) and females (p<0.001) varied among the three groups. Reasons (p<0.001), experience (p<0.01), and method of weight control (p<0.05) were different among the three female groups, whereas males did not show any differences. Intake of nutritional supplements in the male obese group was higher compared to other groups (p<0.01), whereas eating habits were not significantly different among the three groups for both males and females. Food habits score for intake of fruits, milk, and yogurt were higher in females than males (p<0.001). Correlation coefficients of food habits score and anthropometric measurements showed that hip circumference was negative for intake of fruits in males, whereas RBW and BMI were positive for food combination, intake of bean products, and fishes in females (p<0.05). Frequency and fitting exercise in the obese female group were lower than in the other groups (p<0.01). Therefore, proper nutritional education for obese individuals is recommended proper self-perception of weight, good food habits, and regular exercise.

• Journal of dental hygiene science
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• v.11 no.4
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• pp.361-365
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• 2011

This study aims to find out the correlation between the number of snack intake frequency by the young Korean and the experience of dental caries by nationwide level, using data of Korea National Health and Nutrition Examination Survey in 2007. participants whose age among 12 to 18 years-old were analyzed for this study. Of 373 total participants in this analysis, 200 were male and 173 were female. The Multiple Logistic Regression Analysis was used to estimate the association between food intake between meals and experience of dental caries. Data were weight-adjusted. The results were evidently found that those who eat between meals more frequently are likely to be linked more closely to the dental caries, in terms of the correlation between property of demography and the experience of disease (OR:2.1, CI:1.1-4.0). Thus, It is to raise the awareness of effect on dental health, regarding a kind of food consumed, an appropriate nutritional education or dietary consultation is required regularly at school.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1607-1613
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• 2014

The purpose of this study was to investigate intake of protein supplements by university students majoring in physical education. Intake experience rate, reasons for intake, purchasing place, effectiveness, satisfaction level, and side effects were analyzed using a questionnaire. Of 476 students, those who consumed protein supplements were 198 (41.6%). Male's intake experience rate was significantly higher than that of females, and members of health-related clubs also consumed more protein than non-members. The main purchasing place was internet shopping malls, and users obtained information from their friends or upperclassmen. The most frequently consumed protein supplement was 'WPH', and the most frequent reason for intake was 'building muscle or maintaining body shape'. For effectiveness, 'normal' was 49.0% and 'effectiveness' was 33.3%. For satisfaction, 'satisfaction' was 45.5% and 'normal' was 43.4%. The rate of side effects was 44.9%, and digestive issues such as diarrhea and indigestion were observed with high frequency. The results of this study show that education is needed for nutritional knowledge, adequate intake, and side effects of protein supplements.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.310-322
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• 2019

Purpose: This study examined the food purchases from e-commerce and its relation to eating behaviors or habits in adult women in Incheon and Gyeonggi. Methods: A total of 410 subjects participated in the questionnaire survey. Food purchases in e-commerce and food habits were compared according to age, marital status, and food purchase status in e-commerce of the subjects. Results: Approximately 88% of the subjects had experience of buying foods by e-commerce; more than 40% of the subjects spent less than 100,000 Won buying foods by e-commerce in the past 6 months. The major purchases were coffee and tea, instant food and frozen food, and water and beverages. The reasons for buying foods in e-commerce were cheaper price, convenience of delivery, and variety of food choices. The main factors considered for purchasing foods in e-commerce were price and quality followed by rapid and accurate delivery, and food label and information. Approximately 70% of the subjects were very satisfied or satisfied with their food purchase in e-commerce, and 96% answered that they were willing to buy food in e-commerce again. The perception on the advantages of food purchases in e-commerce was 3.6 points out of 5 and significantly lower in the over 50s and married group. The subjects with experience and high cost of food purchase in e-commerce showed significantly low scores of dietary behaviors and eating habits, which is undesirable. Conclusion: A high percentage of people purchased foods by e-commerce, and they showed undesirable eating habits, especially when the cost of purchasing foods by e-commerce is high. These results showed that purchasing foods in e-commerce may be related to consumers' food habits. Therefore, continuous attention and nutrition guidance for e-commerce consumers are needed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.5
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• pp.382-390
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• 2017

This study was conducted to identify the factors affecting the quality of life of cancer patients based on demographic characteristics, health status, and mental health using the results of the 6th National Health and Nutrition Survey. The research tool used the demographic characteristics, health status, mental health, and quality of life of the KNHANES VI-2. Data analysis was conducted using SAS 9.3 version. There were significant differences in the quality of life in the study results by age, gender, economic activity, individual income quartile, subjective health status, mental health status, activity limitation, stress perception, and experience of depression symptoms. Factors influencing the quality of life of cancer patients included age, sex, income quintiles(individual), subjective health status, activity limitation, and experience of depression symptoms, which together explained 39.1% of the quality of life. To improve the quality of life of cancer patients, comprehensive management is required from diagnosis to treatment to return to society. It is also necessary to develop and apply long-term programs including multidimensional approaches and improvement of quality of life, early screening of cancer and cancer prevention education, management of depression symptoms, and social support.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.35-42
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• 2022

A survey was conducted to investigate the conditions of meal management and the use of thickening agents for dysphagia in long-term institutions and welfare centers in Korea. The online questionnaire for the survey comprised six questions on the general characteristics of subjects, 16 on meal management, 10 on dietitians' knowledge, and 30 on dietitians' perceived performance and importance of meal management for dysphagia. The complete data from 268 questionnaires were analyzed, and Importance-Performance Analysis (IPA) was conducted. The results of the survey indicated frequent, "difficulties due to no specific guidance on managing dysphagia meal," "lack of caregiver understanding of the importance of dysphagia meal," "lack of opportunity and time for meal education/counseling," "difficulties with management due to dietitians' lack of experience and awareness of dysphagia," and "limited understanding of cooking staff in preparing dysphagia meal." Importantly, these five parts were categorized in the low-priority region in an IPA of the performance.

• Korean Journal of Health Education and Promotion
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• v.27 no.4
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• pp.29-38
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• 2010

Objectives: This study purports to comparatively study health condition, health behaviors, and health care utilization of Koreans living in Korea and in the US, and then, to analyze the factors influencing them. Methods: The collected data were analyzed on the basis of the 2005 Korea National Health and Nutrition Examination Survey. Of 25,196 adults aged 19 or older, 7,802 respondents to health behavior survey and 5,526 respondents to physical examination survey. The analyzed data of the Korean Americans were the results of the California Health Interview Survey (CHIS) conducted by the UCLA Center for Health Policy Research in 2005. This study analyzed the responses of 645 known Korean respondents to the 2005 CHIS. Results: In regard to differences in overall health condition between the two groups, it was found that both the male and female Korean Americans thought their own overall health conditions were relatively poor compared to Koreans, especially in relation to diabetes and cardiovascular diseases. For smoking status considered as one of health behavior factors, smokers of the Koreans account for 46.1% which is higher than that of the Korean Americans and the proportion of the Koreans smoking daily is also at least two times higher than that of the Korean Americans. Similarly, for alcohol drinking, the Koreans showed higher drinking experience rate and no less than three times higher drinking frequency than that of Korean Americans. Conclusion: It is expected that this study will contribute greatly to solving health problems among foreign immigrants and overseas Koreans in future by clarifying any differences in health status and health behaviors resulting from sociocultural differences despite of similar genetic factors.

• Journal of Preventive Medicine and Public Health
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• v.42 no.3
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• pp.199-207
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• 2009

Objectives : Research on the gender differences of health among older Korean people has been limited compared with the research for other stages of life. This study first examined the patterns and magnitude of the gender differences of health in later life. Second, we examined the gender differences in the health of older men and women that were attributable to differing socioeconomic conditions. Methods : Using the nationally representative 2005 Korean National Health and Nutrition Examination Survey, the gender differences in disability and subjective poor health were assessed by calculating the age adjusted and gender-specific prevalence. Logistic regression analyses were used to assess if the differences between the men and women for health could be explained by differential exposure to socioeconomic factors and/or the differential vulnerability of men and women to these socioeconomic factors. Results : Our results indicated that older women were more likely than the men to report disability and poor subjective health. The health disadvantage of older women was diminished by differential experiences with socioeconomic factors, and especially education. The differences shrink as much as 43.7% in the case of disability and 35.4% in the case of poor subjective health by the differential exposure to educational attainment. Any differential vulnerability to socioeconomic factors was not found between the men and women, which means that socioeconomic factors may have similar effect on health in both genders. Conclusions : Differential socioeconomic experience and exposure between the men and women might cause gender difference in health in old age Koreans.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.415-421
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• 2012

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.