The purpose of this study is to know the effects on school lunch service programme of elementary school in rural area, by using the group consisting of the sixth year students in the schools that have provided them with the lunch for six years or longer(male student:312, & female student:324), while using the comparing group consisting of the sixth year students in the schools that have not provided them with the school lunch under their similar living condition(male student: 306 & female student:322). In addition, this study was carried out by examining all continued information about their height and weight shown in the developmetal record for six years from the 1st to 6th year, and by checking their eating habits on the basis of questionnaires. The result of this study is summarized as follows. As the result of comparing the values of their height and weight grown for 6 years, it was shown that the height of the male group provided with school lunch is 27.8 cm while the male group without lunch is 27.1 cm. And the female group provided with school lunch indicated the growing value of 29.9 cm while the group without lunch did 28.4 cm. Then, it appeared that both male and female groups provided with school lunch show higher growing values of 0.7 cm, respectively, and 1.5 cm than these groups without lunch. Also, the weight of the group without lunch was 14.8 kg. Moreover, the weight of the female group provided with school lunch was 16.9 kg while the group without lunch was 17.2 kg. Then, it was shown that the male group provided with school lunch indicates heavier growing value of 0.9 kg than the group without lunch while the female group without lunch does heavier value of 0.3 kg than the group provided with school lunch. It's figure showed that although this distribution according to percentile in the 1st year is similar to the standard regular curve it is positioned in the upper group(more thatn 70%) divided centering around 50% in the 6th year, of which distribution of children provided with school lunch was higher. When comparing the values of physical status in the 6th year, it was also shown that male children with school lunch are better than these children without lunch in jumping, throwing, chinning and lifting while female children are better than these children without lunch only in jumping, which were a significant difference. In addition, the group provided with lunch showed distribution of the higher physical grade. The result of analysis on their breakfast indicated that the children with every morning breakfast account for 67.6% of the group provided with school lunch while the group without lunch for 57.8%. Regarding the reason that they do not have the breakfast, the group with school lunch answered "Because of habits"(50.7%) while the group without lunch did "Because they have no appetite"(58.9%). When comparing the degree of preference for hot or salty food, it was apparent that these children with school lunch generally tend to prefer less hot or sailty food. With respect to the frequency and place of their eating between meals, it was shown that about 70.0% of both groups has the eating between meals, more than one time a day. Then, the group with school lunch had the eating between meals at home(45.2%) while the group without lunch did it in the process of returning to home(48.4%). Regarding the degree of their preference for a certain food, it was shown that more children of the group with school lunch do not prefer a food to others. Also, their eating attitude indicated that such children as eating the food with chat after completely swallowing food and with T.V watching are larger and lower among the group with school lunch, which showed a remarkable defference from the group without lunch. With respect to their sanitary habits such as hand washing and toothing, these children who always wash their hand before eating, accounted for 84.4 % of the group provided with school lunch while the group without lunch did for 63.6%, of which the female group with school lunch indicated a remarkable difference. The actual condition of their nutrition education showed that these children who answered "Received this education" accounted for 78.0% of the group with school lunch while the group without lunch accounted for 57.5%.
Objectives : The purpose of this study was to provide some basic data for effective prevention and oral health education for oral health. For that purpose, a self-administered questionnaire was distributed to the boys of three high schools in Gyeonggi Province. Methods : The questionnaire consisted of items about the practice of oral health control and knowledge of decay according to grade, number of snacking, preferred taste, and toothbrushing. Total 487 questionnaires were put to analysis using the SPSS WIN 13.0 program. Results : 1. The biggest number of the boys brushed their teeth twice a day. The 10th graders brushed teeth three times a day, and the 11th and 12th graders tended to brush teeth twice a day(${\chi}^2$=18.21, p<.05). 2. As for the way of toothbrushing, 39.0% of the boys said they brushed teeth the way they felt like, being followed by those who said they brushed teeth turning the toothbrush up and down and brushing both the teeth and gums(32.6%). As for the number of snacking, those who had snacks three times a day or more brushed teeth turning the toothbrush up and down and brushing both the teeth and gums. Those who hardly had snacks more tended to brush teeth the way they felt like than those who had snacks(${\chi}^2$=21.28, p<.05). And as for preferred tastes, those who preferred a sweet and salty taste more tended to brush teeth the way they felt like than others. And those who preferred a hot taste brushed teeth turning the toothbrush up and down and brushing both the teeth and gums(${\chi}^2$=26.85, p<.01). 3. The respondents' percentage of correct answers for 'Decay is caused by bacteria' was 81.5%. Those who preferred a hot taste recorded the highest percentage of correct answers(${\chi}^2$=21.95, p<.00). 4. Their percentage of correct answers for 'Decay is accompanied by pain from the beginning' was 78.2%. The 12th graders had the highest rate of correct answers, and the 11th graders had the highest rate of wrong answers(${\chi}^2$=11.56, p<.00). 5. Their percentage of correct answers for 'Fluorine is helpful to the prevention of decay' was 75.4%. Those who hardly had snacks recorded the highest rate of correct answers(${\chi}^2$=10.05, p<.02). 6. Their percentage of correct answers for 'There is a way to supply fluorine into the waterworks' was 29.2%, which means the percentage of wrong answers was much higher. The percentage of wrong answers was the highest in the 11th grade(${\chi}^2$=7.06, p<.03). 7. The respondents' mean scores of knowledge of decay were 13.15 of total 18. While the 12th graders showed the highest level of knowledge of decay, the 11th graders were lower in the level of knowledge of decay than the other graders. And there were significant differences(F=5.41, p<.01) according to grade with no such differences according to the number of snacking and preferred taste. Conclusions : Oral health education should be applied to the boys all through their life to have a great effect, and it is important that they should always put the oral health education into practice to be a successful education.
Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.
This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.
In this study, Kimchi, soup and stew samples were collected from May to June, 2007, in the Jeonju area, and their salinity levels were analyzed. In addition, housewives were surveyed via questionnaire to assess food behaviors and consumption patterns. The average salinity of the Kimchi samples was $2.0{\pm}0.5%$. The average salinity of the soup/stew samples was $1.0{\pm}0.3%$ in the broth portion and $0.8{\pm}0.3%$ in the homogenized mixture of both broth and solids. The average salinity of all types of soup was $0.9{\pm}0.3%$, and that for stews was $1.1{\pm}0.3%;$ the average salinity of the stew was significantly higher than that of the soup (p<0.001). Beanpaste soup had a significantly higher average salinity $(1.0{\pm}0.3%)$ than clear soup $(0.8{\pm}0.3%)$ (p<0.05). The Food behavior scores of the respondents, with regard to sodium intake and salty taste preference, showed significant positive correlations to the salinity of the soup and stew samples (p<0.01). The consumption patterns of the Kimchi and soup/stews were also analyzed to determine whether there was a relationship to the saltiness of the food samples. The respondents were divided into two groups for each food category: Kimchi groups of below 2.0% salinity and above 2.1% salinity, soup/stew groups of below 0.8% salinity and above 0.9% salinity. The below 0.8% salinity soup/stew group used salt or soy sauce in meals significantly less frequently (p<0.01) than the above 0.9% salinity group. The lower salinity Kimchi and soup/stew groups gave significantly higher scores regarding answers that their Kimchi was 'bland' (p<0.05). The types of frequently consumed Kimchi were determined as Korean cabbage, Welsh, wild greens, radish, KKak Du Ki, and Yol Mu Kimchi. When compared to the above 2.1% salinity Kimchi group, the below 2.0% salinity Kimchi group gave higher scores regarding answers that they consumed 'more than half the broth in the bowel' and also gave significantly higher (p<0.01) scores in answering that they consumed only the solid ingredients, leaving the broth.
Journal of the Korean Society of Food Science and Nutrition
/
v.34
no.3
/
pp.366-373
/
2005
This study was carried out to investigate the self-reported health and eating habit of the elite female adolescent athletes in Incheon. The subjects were 102 elite female athletes of middle and high schools located in Inchon. A self-administered Questionnaire was used for this cross-sectional survey. Statistical analysis by two-way ANOVA was performed to discriminate between the main effects of age (as middle and high school athletes) and sports type, and their interaction. As use of nutritional supplements, 35.8% of the total subjects took vitamin and iron supplements and 62.5% of field and track athletes took vitamin and iron supplements. While mental stress related to exercise was much in fencing &gt; shooting &gt; field and track &gt; swimming athletes, physical burden during training was higher in swimming &gt; field and track &gt; fencing &gt; shooting athletes. More than half of the subjects showed irregular menstrual cycle. As the most severe problem of eating habit, they reported skipping meal &gt; overeating &gt; prejudiced meal &gt; preference to salty and spicy foods. More than half of the subjects skipped meal over three times per week. Fencing and shooting athletes showed very significantly higher frequency of skipping meal and more irregular breakfast time compared to those of other sport types. As for snack, they ate cookies, carbonated drink, chocolate, candy &gt; milk, yogurt, ice cream &gt; cake, bread, rice cake &gt; fried noodle &gt; hamburger, pizza. Therefore, nutritional counseling and education by sport type are necessary for health and good eating habit of these elite female adolescent athletes.
Journal of the Korean Society of Food Science and Nutrition
/
v.46
no.10
/
pp.1243-1252
/
2017
There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.
This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.
The dietary habit, health condition and the cognition concerning the health food have been surveyed with the help of the 151 old people living in In-Cheon and Seoul. In this study, the old are classified as an institution for the aged and the old in their own home. The preference and mental health condition influenced on dietary habits have been surveyed as wall. Their dietary habits such s three meals a day and a regular meal time have show) that they have generally good eating habits. Psychologically, the old in an institution for the aged think their health condition is not so good in comparison with the old in their own home. The old in their own home have good condition in that they can go up the stairs, exercise often and walk relatively well. Moreover, men's health condition is better than women. The old generally like meats(especially beef) and prefer sesame oil, perilla oil, soy been oil to Western oil. They like sweat flavor the most and hot, salty taste in order. Thier favorite cooking method is a pot stew, soup and season. The difference between dietary habit and mental health based on an academic career, an allowance and a residential condition shows that the old who live alon have relatively terrible eating habit and the more learned, the better. The more pocket money they have, the better dietary habits they have. The old feel glommy in general and the old in an institution are more depressed and it is statistically significant.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.