• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.280-286
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• 2013

Despite well established health benefits, today's children do not eat enough vegetables. The purpose of this study was to determine the association between the number of unfamiliar foods in the vegetable food group and the preference for these foods and dietary factors. Subjects were 1,072 children in 5th and 6th grades from elementary schools located in 4 cities in Gyeonggi-do, Korea. A two-page questionnaire consisted of questions asking about the subjects' preference and familiarity for 64 foods in the vegetable group, preferences for three fast foods, four types of vegetable dishes, and six tastes. Also included in the questionnaire were questions assessing subjects' adherence to national dietary guidelines. The subjects were divided into quintiles according to the number of unfamiliar vegetables; the 1st quintile (N=226) was children who had less than 14 unfamiliar vegetables and the 5th quintile (N=229) was more than 29. Compared to the children in the other quintiles, the children in the 5th quintile had a significantly lower adherence to national dietary guidelines regarding consumptions of vegetable and protein sources, regular exercise, awareness of desirable height and weight, and reading food labels, as well as total (P<0.05). The preferences for bland tastes (P<0.05), salads (saengchae, P<0.01), stir-fried vegetables (P<0.01), and several vegetable items (P<0.05) were significantly lower in the 5th quintile compared to the other quintiles. This study proposes the potential benefits of teaching children names of a variety of vegetables to improve their dietary factors such as food preferences and dietary habits.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 대한영양사협회학술지
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• 제6권1호
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• pp.17-25
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• 2000

The purpose of this study was to observe the effect of nutrition education program that promote vegetable eating behavior of elementary school children. Three hundred education thirty two children were surveyed to understand food preference of them. The preferences for vegetables showed the lowest scores and fruits were the favorites of children, who aged ten to eleven, volunteered the program for six weeks. 31.3% of them were not in the state of underweight, overweight or obese. The nutrition education program include teaching guidances and materials in order to children to familiar with vegetables especially. To evaluate the effect of the nutrition education program, change of food preferences, nutrition knowledge and eating behavior of children were investigated before and after nutrition education. When the children finish the program, their preference scores for vegetables showed significantly higher than before the program(p<0.05, p<0.001), except tomato and laver that have high scores from the beginning(>1.5). Nutrition knowledge scores have significantly improved from 57.1 to 66.4(p<0.05). Eating habit for special food has improved(p<0.001) and breakfast skipping has reduced significantly(p<0.05). These results indicate that the nutrition education program can promote children to do balanced eating behaviors.

• 대한영양사협회학술지
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• 제1권1호
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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.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.598-607
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• 2006

The following study has been conducted by carrying out the nutrition education program for preschool children and measuring the change in their food preference and nutritional knowledge. The 28 boys and 22 girls with the average height of $117.4{\pm}5.1cm$ and weight $21.8{\pm}3.5kg$ participated in the study. The favorite foods of the children were: meat (51.1%) being the highest, fruits (38.3%), carbohydrates (23.4%), while the least favored food was vegetables (75%). It indicated that 36.2% of the children were having unbalanced diets. The change in food preference after the implementation of the nutrition education program was the significant increase in preference in vegetables and fruits (p<0.01) and proteins such as meat, fish, eggs and beans (p<0.05). The differences in food preference among boys and girls were that the boys showed significant increase in vegetables and fruits (p<0.01) while there was a decrease in the simple sugar groups (p<0.01). Regarding girls, there were significant increases in vegetables and fruits as well as protein groups of meat, fish, eggs and beans (p<0.01). The changes in the nutritional knowledge of the preschool children after the implementation of the nutrition education program were scores for the fruits and vegetables group and carbohydrates group showed a significant increase while the scores for the oil and nuts group had decreased considerably. The average score on nutritional knowledge has significantly increased from 9.07 to 10.17 (p<0.01) and the score on the roles of the nutrients increased from 3.02 to 3.48 (p<0.05). The changes in eating habits of the children after the nutrition education were the answer for the change in eating habits of the children after the nutrition education was 'slight change' 61.4%. Also, the change in food preference was 'slight change' 61.4% and the improvement in nutrition education was 'slightly' 50%. According to the results of this study, it is evident that the change in eating habits and the acquisition of nutritional knowledge is very difficult, thus requiring consistent and prolonged education. Therefore, it seems to be best to include a more systematic and professional nutrition education program in preschool education. Also, the education for the parents should be implemented since the effect of education on children is greater when it is closely connected with the education at home.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.204-213
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• 2004

The purpose of this study was to examine the dietary behavior of children according to their preference for fast food. The study was carried out on 470, 6th grade students (boys : 236, girls : 234) in September, 2002. The results are summarized as follows : The mean body mass index was 18.72 kg/$m^2$ for boys and 17.76 kg/$m^2$ $^2$ for girls. The subjective health disorder symptoms for the group preferring fast food was not significantly different than that of the other groups. The group preferring fast food consumed an inadequate volume of food, and they had an irregular and unbalanced diet. Their intake of green vegetables, vegetables, protein foods, and seaweed was significantly lower than that of the other groups. The food habit score for the group preferring fast food was lower than that of the other groups, and they had irregular meal times and had unbalanced diets. The group preferring fast food had a preference for sweet tastes, whilst members of the other group preferred a savory taste. The first choice for fast food by the group preferring fast food was hamburgers, the reason being that it tasted good. Results show that children who have a preference for fast food need to correct their dietary behavior. As a result, proper nutritional education and intervention is required in order to improve the consuming habits of children and their preference for fast food.

• 대한지역사회영양학회지
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• 제20권4호
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• pp.259-272
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• 2015

Objectives: A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents. Methods: This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT). Results: The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001). Conclusions: These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 동아시아식생활학회지
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• 제17권2호
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• pp.153-163
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• 2007

This study was conduced to identify the preference and intake frequencies of traditional Korean foods by Chinese-Koreans in the Yanbian region of China based on the hometown of the female head of household. Data were collected from 261 Korean housewives living in Yanbian. Twenty-six kinds of daily food items were surveyed. Analysis of variance was used to compare the similarities and differences among the three groups, which were divided according to hometowns in North Korea, South Korea, and China. The results for the traditional Korean daily food preferences showed that housewives born in South Korea are more likely to prefer cereal soup, vegetables soup, and fermented rice punch than housewives from North Korea and China. Considering the intake frequencies of traditional Korean foods, Korean housewives born in China are more likely to eat boiled rice and a bun stuffed with seasoned meat and vegetables, as well as beef and vegetables cooked in a casserole than housewives with hometowns in South Korea and North Korean. In this article, similarities and differences in the preferences and intake frequencies of traditional Korean foods are discussed, and implications for nutritionists as well as food marketers are provided.