• 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 Home Economics Association
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• v.36 no.9
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

• Hanyang Medical Reviews
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• v.34 no.3
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• pp.130-136
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• 2014

Animals find nutritious foods to survive, while avoiding aversive and toxic chemicals through the chemosensory faculties of olfaction and taste. The olfaction is comparatively well characterized, but the studies of taste are only recently developing since after 2000. Genetic, immunohistochemistry, and electrophysiological studies with knock-out transgenic mice opened up the taste field in mammals. Taste in insects has been only recently been studied after mammalian taste receptors were identified. Flies also discriminate the differences of sweet, salty and sour food, while being able to detect and reject potential foods contaminated with toxins or detrimental chemicals. These discriminatory abilities indicate that flies house basic taste receptors in their taste organs like humans. For the last decade, the sweet and bitter gustatory receptors in Drosophila have been characterized. In this review, we compare the taste anatomy between humans and insects. We also introduce five canonical taste sensations in Drosophila. In addition, we introduce new taste repertoires, that fruit flies can sense water and fatty acids as well as the carbonation buffer in beverage. These studies on simple model organisms will open up a new potential for scientists to further investigate these characteristics in vertebrates.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.446-455
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• 2006

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.

• Journal of Korean Home Economics Education Association
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• v.28 no.3
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• pp.79-88
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• 2016

The purpose of this study was to distinguish which food is fast foods and to define the characteristics of fast foods. The 14 kind of foods(hamburger, pizza, fried chicken, raymyeon, hotdog, doughnut, fried fish cake, jajangmyeon udong, ice cream, dukbokki, spaghetti, sandwich, gimbab, and salad) and 5 characteristics of fast foods(takeout, franchise, fast serving, unhealthy, and cheap price foods) were selected based on the dictionary and previous research papers about fast foods for this study. A total of 306 male and female high school student in Daejeon area were participated. The data were gathered by questionnaire and analyzed by SPSS/WIN 18.0 program. The participants evaluated the fast foods as delicious and convenient foods but non-nutritious, i.e. high fat but vitamin deficient foods. Among the 14 foods examined, hamburger, pizza, and fried chicken were the foods which more than 90% of the participants acknowledged to fast foods. Dukbokki, spaghetti, sandwich, gimbab, and salad were the foods which less than 50% of the participant acknowledged to fast foods. Among the 5 characteristics of fast food examined, unhealthy foods showed the highest sensitivity, specificity, predictive value, and odds ratio(0.803, 0.712, 0.597, and 2.79, respectively), and cheap price showed the lowest values of those(0.565, 0.335, 0.242, and 0.85, respectively) for acknowledging foods to fast foods. As conclusion, hamburger, pizza, and fried chicken were the representative foods of fast foods. Fast foods are generally considered as fast served cheap price foods, but the participants did not think the fast foods as fast and cheap foods. The most distinguished characteristics of fast foods in the students' minds was unhealthy foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.25-34
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• 1978

Numerous studies on the ablactation have been reported since Jundell’s report in 1924. This paper deals with the comparison in nutritional values, composition, economical sense and recommended dietary allowances to Korean infants of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional compositions of the most recommendable weaning food among those investigated. The results obtained from this study were; 1. Among ten kinds of the weaning foods produced in Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan. 2. It was difficult to compare directly the compositions of the weaning foods each other because of the differences of the unit indicated. 3. Not only the price of the same product in the same area was differentiated by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced. 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions. 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicated in Table. 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1000-1007
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• 2005

The aim of the present study was to examine the relationship of maternal factors such as knowledge, attitude and practice of weaning with infant feeding. The subjects were 103 mothers visiting a public health center in Gumi, Kyungbook who filled out self-administered Questionnaires. First of all, about $90\%$ of the participants recognized the importance of complementary foods and proper weaning practices. The response for the recognition of the importance of infant weaning process showed a significant difference by education levels. Concerning an appropriate time for the introduction of weaning foods, $53\%$ of mothers had commenced weaning at age $4\~6$ months, while $38\%$ had done so at age $6\~8$ months. Approximately $76\%$ of mothers fed their babies without the knowledge of age-related weaning method and type of weaning foods. There were no statistical differences in maternal weaning knowledges between levels of education and house income. Mothers with higher levels of education and family income tended to show high perception scores regarding possibility of food allergies caused by baby foods. A demand for reliable sources and education related to nutritious weaning foods and weaning practices were strong in the group with higher education. Knowledge of weaning method and baby foods were obtained by 59 of the 103 mothers from mass media, 35 from friends caring babies, and 9 obtained advice from health professionals or family. Advice from the heath professionals was not the main influence on their decision to introduce weaning foods. Although commercial baby foods are the most commonly used as first weaning foods, those with higher education groups considered commercial baby food are not nutritionally better than home-maid foods. The current findings suggest to us that to improve weaning process, mothers should be educated on the selection and preparation of nutritious, balanced weaning foods and on good weaning practices. It is advised that supportive health professionals from community public health centers should lead the education of infant feeding practices based on maternal characteristics and on basic food and nutritional knowledge.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.331-343
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• 2011

A survey of consumer awareness and attitudes was conducted about genetically modified (GM) foods and the labeling regulations. The questionnaires were distributed to 4,620 consumers who lived in a variety of areas in Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and the source of obtaining information about GM foods. More than 11.5% of the consumers had never heard about GM foods and 86.9% of consumers had less than a normal level of knowledge about GM foods. No statistically significant relationship was found between genders, but the teachers group had moderate knowledge (p<0.001). In total, 28.4% of consumers did not know the GMO labeling regulations. They answered that the reason to buy GM food was do not know>nothing wrong>create benefit>think as safe>inexpensive. The answers to the question of what was the first benefit were: solve food shortage>functional and nutritious food>cultivate in bad condition>nothing>various cultivars. They answered that the worst factor was the next generation effect>environmental disruption. Regarding the development of GM food in Korea, males answered do not know>stronglyrecommend>defer>strongly suppress. Female answered: don't know>defer>strongly recommend>strongly suppress. More than half of the respondents did not have much information about GM foods; 88.3% of respondents answered they did not have educational experience about GM food.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.297-307
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• 2012

The purpose of this study was to examine the dietary attitudes and meal management of married immigrant women according to residence period in Korea. The study was conducted by administering a questionnaire survey to 220 married immigrant women in Korea. More than one third of the immigrant women who stayed in Korea less than 3 years tended to eat a limited variety of foods. Irregularity of meal time decreased as residence time period increased (P<0.05). As immigrant women stayed longer in Korea, they became more responsible for the diet of their family (P<0.001) and had more time to share breakfast and dinner with all family members (P<0.05). Nearly half of immigrant women in all residence periods indicated their husband's family as the most influential factor in acquiring Korean foods (P<0.05). Immigrant women became more familiar with Korean cooking and recognition of nutritious foods (P<0.001) the longer they lived in Korea and more enjoyable meal times with family (P<0.05). In summary, as the period of residence in Korea increased, the dietary attitudes of immigrant women became more positive towards Korean food and diet culture. Further, immigrant women became more responsible for guiding children's dietary habits and offering healthy foods to their family as residence period increased. Therefore, the government and social programs should conduct constant and organized lessons on Korean culture and cooking according to residence period for immigrant women to build up stable and positive dietary attitudes.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.338-345
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• 2006

The purpose of this study was to design an interactive multimedia nutrition education program for preschoolers. Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to pre-schoolers. If this method is effective, more preschoolers can be reached with accurate and consistent nutrition education with less time and teaching staff. This program is a computer-based multimedia nutrition education program for pre-schoolers based on the Dick and Carey (Dick & Carey 2001) model of instructional design which includes analysis, design, development, and evaluation. The overall instructional goal was based on the needs of the target population. The needs assessment was a self-administered survey distributed to 1,426 parents of preschoolers, focusing on the need for preschoolers' nutrition education. The results of the survey indicated that parents wanted their children to learn reasons for eating nutritious food. Therefore, a program titled 'Nutrition Exploration' was developed with the instructional goal of teaching preschoolers the 5 Food Groups. To achieve this goal, the preschoolers were engaged in a game. They could earn colored jewels by completing the game in five sessions. The story line was that people living in a peaceful kingdom become sick after they lose the jewels. The learner takes an adventurous journey through five different countries to retrieve the jewels. These countries are 'Giwoon nahrah' (foods containing carbohydrates, such as rice and potatoes), 'Sangsang nahrah' (foods that are rich in vitamins and minerals, such as vegetables and fruits), 'Sooksook nahrah' (calcium-con-taming products such as milk), 'Teunteun nahrah' (protein-containing foods such as meat and fish) , and 'Gakeum nahrah' (products with high sugar and fat content, such as instant foods and soda). The learner who obtains five jewels in five different countries can save the kingdom. For the program to be effective and efficient, the multimedia had to be easy for the preschooler to enter, use, and exit. The verbal instructions enhanced child autonomy, and the program was developmentally appropriate so that the young child could easily manipulate the software. This research provides the basis for the continued development of computer-based nutrition education materials.