• Journal of Nutrition and Health
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• 제47권1호
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• pp.51-66
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• 2014

제주지역 초등학생 701명과 중학생 1,184명을 대상으로 끼니별, 식품군별, 음식군별 나트륨 섭취 실태를 파악하였으며 그 결과는 다음과 같다. 초등학교 조사대상자는 에너지 권장섭취량의 남, 여학생 각각 87.5%, 93.9%이었고, 중학생은 남 여학생 각각 86.1%, 91.7% 이었다. 나트륨 섭취량은 초등학교 남학생이 2,917.2 mg, 여학생 2,819.5 mg이었고, 중학생은 남학생이 3,336.6 mg, 여학생 2,828.1 mg이었다. 초등학생은 하루 총 식품 섭취량의 39.1%를 간식에서 중학생은 점심에서 34.3%를 섭취하고 있었다. 초등학생의 총 열량 섭취량에 대한 아침, 점심, 저녁, 간식의 열량 섭취 비율은 19.8%, 26.8%, 29.8%, 23.6%이었고, 중학생의 경우 열량 섭취 비율은 17.2%, 33.6%, 27.2%, 22.0%이었고, 이에 비해 각 끼니별 나트륨 섭취 비율은 초등학생의 경우 18.0%, 35.1%, 32.8%, 14.1%이었고, 중학생은 15.3%, 40.2%, 29.1%, 15.5%이었다. 초등학생, 중학생 모두 학교급식으로 인하여 점심에서 얻어지는 열량 및 나트륨 섭취량이 가장 높음을 알 수 있었다. 나트륨 섭취량이 높은 식품군은 양념류 (초등학생 1,252.5mg, 중학생 1,158.0 mg), 채소류 (초등학생 409.0 mg, 중학생 495.6 mg), 곡류 (초등학생 322.4 mg, 중학생 647.8 mg), 어패류 (초등학생 255.3 mg, 중학생 336.6 mg)이었으며, 곡류군을 제외한 이들 식품군은 점심과 저녁에서 그 사용량이 더 높았고 이는 학교급식이나 저녁에 먹는 부식의 다양성을 보여주고 있었다. 이에 비해 간식에서 나트륨 섭취비율이 높은 식품군은 곡류군으로 초등학생은 하루 총 나트륨 섭취량의 5.9%를 중학생은 9.8%를 섭취하는 것으로 나타나 이와 관련된 간식 음식 선택에 대한 교육이 필요하다고 본다. 음식군별 나트륨 섭취 비율은 초등학생 중학생 모두 국류와 찌개류에서 나트륨 섭취량의 19.8%와 25.4%를 섭취하는 것으로 나타났다. 이어 나트륨 섭취비율이 높은 음식은 김치류이었다. 전체적으로 무침류, 국류, 김치류, 구이류, 볶음류, 일품요리 등에서 나트륨 섭취 비율이 높았다. 끼니에 따른 나트륨 섭취비율을 보면 점심에서 국, 김치, 찌개, 튀김, 볶음 등 다양한 부식에서 얻어지고 있었고, 저녁에는 면류, 구이, 일품요리 등에서 간식에서는 빵 과자류, 면류에서 나트륨 섭취가 높은 것으로 나타났다. 이상의 결과를 종합해 볼 때 제주지역 초 중학교 학생들의 나트륨 섭취 실태는 점심식사에서 다양한 부식을 통한 나트륨 섭취량이 높은 것으로 나타났다. 단백질 급원 식품이나 미량영양소의 공급을 고려하면, 채소와 어패류, 해조류, 육류 등으로 다양한 조리방법을 사용하는 음식군의 배제보다는 짠맛을 조절할 수 있는 미각교육이 필요하다고 여겨지며, 아울러 나트륨 섭취비율이 가장 높은 국물 섭취에 대한 영양교육과 또한 점심에서 얻어지는 나트륨 섭취 비율이 높으므로 학교급식 조리종사자 및 영양사를 대상으로도 나트륨 저감화를 위한 교육이 필요하다. 부식보다는 나트륨 섭취 비율이 낮지만 간식에서 섭취되는 면류인 라면이나, 빵 과자류, 음료는 나트륨 섭취도 높일 뿐 아니라 열량 섭취도 높이므로 과일과 우유 및 유제품 등의 올바른 간식 음식 선택에 대한 교육도 나트륨 섭취를 줄일 수 있는 방법이다.

• 한국식생활문화학회지
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• 제11권3호
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• pp.305-316
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• 1996

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was $172.6{\pm}0.7$ cm and $156.3{\pm}1.5$ cm respectively. The average weights of them were $62.4{\pm}0.5$ kg (male) and $47.2{\pm}0.8$ kg (female). BMI (Body Mass Index) of them were $20.74{\pm}0.14$ (male), $18.82{\pm}0.28$ (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower $(18.78{\pm}0.65)$ than that of the group who ate nothing between meals $(20.71{\pm}3.79)$. 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

• 대한영양사협회학술지
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• 제13권4호
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• pp.379-388
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• 2007

This study empirically examined the actual level of elementary school children's knowledge of nutrition and the extent of current nutrition education for the children through the use of textbooks. Two or three classes were sampled from each of six schools, respectively, in Gangneung; of the 562 questionnaires that were distributed, 537 were returned and used for analysis. Respondents were all sixth-graders, on average boys and girls were 153.02$\pm$8.19㎝ and 152.79$\pm$7.15㎝ in height and 45.27$\pm$10.32㎏ and 43.33$\pm$7.46㎏ in weight, respectively, which was consistent with others' research. Most children had two siblings and a working mother, considered that they were well off, and their mother prepared meals. Children regularly had breakfast and dinner, although more children had dinner than breakfast. As a whole, their knowledge of the main nutrients contained in foods was lower than their general knowledge of nutrition. There were significant differences in knowledge of the main nutrients contained in foods, with girls showing more knowledge than boys (p<0.01). Most of them learned about nutrition at school, followed by home. At school, Practical Technology classes taught them the most about nutrition. Although Physical Education classes were expected to teach about nutrition in a quantitative way, they accounted for just 4.7% of the overall knowledge. As for the children's understanding of nutrition education through use of a textbook at school, just 19% of the students gained a very good understanding. As for interest in nutrition education at school, 22.2% of the students had no interest, while girls were more likely to have their interest in nutrition education at school affected by knowledge of nutrition than boys. For both boys and girls, the most desired method of education was cooking practice. More research across subjects is necessary so that nutrition education concentrated on the curriculum for fifth-graders can be provided by stages from the lower grades. Since cooking practice or games were preferred, it is necessary to develop nutrition education methods to incite active interest rather than passive education.

• 한국식품영양학회지
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• 제6권2호
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• pp.115-120
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• 1993

A nutrition survey of 80 high school students in urban dormitories, 17-19 year old, in Jeonbuk province was undertaken in August of 1990, to investigate dietary intake. Total energy intake of male and female was 2,246.0 and 1,584.9 kcal respectively. Energy Intakes from breakfast, lunch and dinner were 553.5, 683.4 and 1,023.0 kcal in male, and 372.9, 391.8 and 820.2 local in female. Protein daily intake of male and female was 95.3 and 62.9g, and carbohydrate intake was 368.1g and 259.6g respectively. Total energy intake of male student was composed of carbohydrate 65%. protein 16.8% and fat 18.2% and that of female was carbohydrate 65.5%, protein 15.9% and fat 18.6% respectively.

• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• Journal of Nutrition and Health
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• 제25권1호
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• pp.42-55
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• 1992

To evaluate the effect of the feeding program of brown rice flake with soy milk or cow's milk to school children in rural areas. The survey was conducted twice before and after practice of feeding in March and July of 1990. The survey covered a total of 87 children aged from 7 to 12 in Ypsuk elementary school located in remote village of Sangju county. Kyung Buk province and the branch school of Songmyun elementary school located in remote village of Goisan county. Chung Buk province. Family environment dietary intake anthropometric data and biochemical tests were examined. The results are summerized as follows: The mean balance and food diversity at lunch were significantly lower than those at breakfast and dinner. Mean daily energy and nutrient intakes were below the Korean RDA's except for intakes of niacin vitamin A and ascorbic acid Especially intake of calcium was not reached to 50% of Korean RDA's. Most of anthropometric data of subjects surveyed showed slightly higher results in summer than those in spring except for weight for height and sitting height for height. The percentage of anemic according to hematocrit criterion was not reduced during this period. however urinary urea nitrogen/creatinine ratio was improved. The conbined feeding program of brown rice flake with soy milk or cow's milk was not sufficient to support the children's growth. So the survey recommends the support of goberment to the school lunch program in the remote village.

• 한국식품영양학회지
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• 제25권3호
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• pp.579-589
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• 2012

This study was performed to investigate the eating habit, body image, and weight control behavior by BMI in Korean female high school students. Data on the 16,574 subjects was obtained from the sixth Korea Youth Risk Behavior Web-based Survey (2010). Only 52.2% of the subjects had regular breakfast. The rate of skipping breakfast was higher in the underweight group than in the obese group, but the rate of skipping dinner was on the contrary to this. Underweight students had a higher intake frequency of fruits, fast food, instant noodle, and snacks than the obese groups. 3.5% of underweight students considered themselves to be overweight or obese. 53.4% of obese students considered themselves to be overweight. The experience of weight control increased according to BMI, but underweight students considered weight control as an effort to be slimmer. Meal restriction was used more frequently to control weight. The perceived stress level was higher in obese student, especially due to appearance. Therefore, an appropriate, integrated and personalized high school nutrition program should be established for proper body image perception and to develop the self-esteem of female high school students.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.1-13
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• 2001

The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.

• 한국산학기술학회논문지
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• 제14권7호
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• pp.3326-3337
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• 2013

이 연구는 한국 성인남녀의 나트륨 과다섭취와 관련된 건강관련 식이행태와 생활양식의 특이점을 알아보기 위해 이루어졌다. 이는 2010년 국민건강영양조사의 30~69세 성인을 대상으로 세계보건기구에서 권장하는 1일 나트륨 섭취량(2,000mg/day)을 기준으로 나트륨 섭취군을 권장섭취군과 과다섭취군으로 구분하고, 남녀별 과다 섭취군과 연관된 인구사회학적 특성 및 식행동, 건강관련 요인들을 비교, 분석하였다. 이 연구에서 로지스틱회귀분석에 의한 나트륨 과다섭취군의 위험요인들로는 인구사회학적 특성에서는 독신이거나 가구원수가 적은 여자 계층에서 식행동과 건강관련 행동에서는 아침, 점심, 저녁식사여부와 영양표시 이용이 관련있는 것으로 나타났다. 그리고 남자의 경우는 점심, 저녁 등의 식사여부와 주관적 체형인식의 식이행동만이 관련이 있고 여자의 경우에서는 인구사회학적 특성의 가구원수와 아침, 점심, 저녁 식사여부의 식이행동만이 관련있는 것으로 나타났다. 연구결과에서 남녀의 나트륨 과다섭취 행태가 다른 양상을 보이고 있으므로, 이를 기초로 한국 성인의 고혈압 예방을 위한 지속적인 나트륨 저감운동의 전개시, 나트륨 과다섭취 억제를 위한 성별 적정 영양소 섭취기준 및 나트륨 관련 영양표시 이용이 마련되어 효과적인 나트륨 저감 식생활 개선이 되도록 제언한다.

• 한국식품조리과학회지
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• 제11권4호
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.