• Journal of dental hygiene science
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• v.23 no.2
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• pp.132-141
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• 2023

Background: The purpose of this study was to identify the connection between handwashing and toothbrushing, focusing on eating habits, and to verify whether eating habits can be used as an action cue for forming health habits. Methods: This was a cross-sectional study using secondary data from the 2019 community health survey. The participants included 229,099 adults aged 19 years or older, representative of the South Korean people. We employed two dependent variables: one was washing hands, and the other was brushing teeth. Eating habits was a major independent variable. Socioeconomic variables, such as age, gender, income, occupation, economic activity, education, and residence were adjusted as confounders. Multivariate logistic regression was performed to calculate adjusted odds ratio and 95% confidence intervals. Results: Most of the participants had good health behaviors: those who wash their hands and brush their teeth were each approximately 80%. Our finding indicated that brushing teeth and washing hands can be connected with eating habits. After adjusting for confounders, it was found that people who wash their hands before meals (compared to those who did not wash their hands before meals) had a higher toothbrushing rate after meals (i.e., socioeconomic status) (Adjusted Odds Ratio: 2.0, Confidence Intervals: 1.9 to 2.1). Conclusion: Those who practice either washing hands before meals or brushing teeth after meals were found to have a connection between washing hands and brushing teeth based on the results of practicing other health behaviors. This implies that eating habits can be connected as a behavior cue to promote health habits, such as washing hands before meals and brushing teeth after meals.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.139-149
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• 2001

The purpose of this study was to investigate the effects of obesity on the satisfaction with school lunches and school lunch leftovers of elementary school children in the Kyeonggi area. The study was carried out on 235 children(male : 111, female :124) in December of 2000. The results are summarized as follows. A Rohrer index was used to define obesity. The proportions of severe underweight, underweight, normal, overweight, and obese were 0.9%, 16.6%, 57.9%,17.0%, and 7.7% respectively. For the data analysis, the subjects were divided into 3 groups : an underweight group(Rohrer index 109 including severe underweight), a normal group(Rohrer index 110-140), and an obese group(Rohrer index 141 including overweight). With regard to the satisfaction with school lunches, the proportions of children who were satisfied, neutral, and unsatisfied were 27.2%, 59.6% and 13.2% respectively. The proportion of the satisfaction with school lunches was significantly higher in the male group than in the female group(p〈0.05), and the proportion of the dissatisfaction with school lunches was significantly increased with obesity index(p〈0.05). The largest proportion of children who were satisfied with school lunches answered they felt hungry(56.3%) and the food tasted good(42.2%). Children sho were not satisfied with school lunches answered that the food was not tasty(93.5%), they did not have ant appetite(9.7%), and others. The children not finishing school lunches(leftovers) occasionally or always were 47.7% of the subjects. The behavior of leaving lunch foods was not significantly related to the gender or the frequency of eating snacks, wile it was positively related with dissatisfaction with school lunches(p〈0.01), obesity index(p〈0.05), and the decreased frequency of eating meals per day(p〈0.01). The reasons of school lunch leftovers were food dislikes(67.9%), excess of quantity(39.3%), tastelessness(31.3%), poor appetite(13.4%), and other. The children eating meals twice, 3 times, and 4 times per day were 18.7%, 74.9%, and 6.4% of the subjects respectively. The proportions of the obese and the satisfaction with school lunches were not changed significantly according to the frequency of eating meals, while the proportion of children leaving school lunches was significantly higher in the group of eating meals twice per day than in the other groups(p〈0.01). The frequency of eating snacks was not related to the obesity index, the proportion of school lunch leftovers, or the frequency of eating meals, while the proportion of satisfaction with school lunches was significantly higher in the group of eating snacks 1-2 times per day than in the other groups(p〈0.01). In conclusion, it is necessary to have children enjoy school lunches with efforts to improve the food´s taste in the school food services and to reexamine the serving sizes for the children, in addition to the nutrition education for the children to eat a variety of foods.

• Journal of Nutrition and Health
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• v.40 no.3
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• pp.281-287
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• 2007

The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.25-39
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• 2000

This study investigated the nutrient contents, nutrient density. and food group intake patterns of elementary school lunch programs in Kesngju. Four hundred students from four elementary schools participated in this study. Menus served in 60 schools on a weekly basis during each season were analyzed. Parents regarded hygiene as the most important factor in their children's diet. but they showed little concern for the necessity of nutrition education in the school curriculum. Parents considered that the most significant benefit of their children eating school lunches was to reduce unbalanced diets. On the other hand. children considered to be able to be on intimate terms with their friends as the greatest benefit of the school lunch program. The contents and nutrient densities of the meals provided were higher than those calculated from the Korean RDA. However, the content and nutrient density of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was very high. Therefore the nutritionists should consider the Iron and cut down the amount of sodium. The 91.7% of 1,200 meals served contained more than four food groups and the school lunch program provided a sufficient variety of foods. In conclusion. the quality of nutrition in meals served by school lunch programs was considered satisfactory overall.

• Culinary science and hospitality research
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• v.3
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.69-78
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• 1986

Meals served in school cafeteria for teachers were evaluated in terms of calorie and nutrient level and food composition. Daily energy expenditure of teachers was compared with caloric content of the meal. The followings are results of the study. 1) Twelve different foodstuffs were used in each meal of school cafeteria for teachers. The average amount of food served meal was 396.0g. The ratio of animal food to total food served was 13.2%. The meal was consisted of 44.8% of basic food group 4, 34.7% of basic food group 3, 19.3% of basic food group 1, 0.4% of basic food group 2 and 0.9% of basic food group 5. 2) The average caloric content of the meal was 629.9Kcal. The caloric ratio of carbohydrate, protein and fat to total calorie was 72.4% : 15.3% : 12.3% respectively. The ratio of animal protein to total protein was 43.2%. In meals of school cafeteria, the level o fall nutrients except iron and niacin was lower than RDA for male, whereas the level of all nutrients except protein and niacin was lower than RDA for female. 3) The average daily energy expenditures of teachers were 2,017.2Kcal for male and 1,735.3Kcal for female. The meal in school cafeteria supplied 93.7% of daily energy expenditure of male teachers and 110.0% of daily energy expenditure of female teachers. When planning meals in school cafeteria, recommended allowance, actual energy expenditure and food preference of teachers should be considered to improve the quality of meals. Also it seems desirable to give teachers the nutritional education for taking balanced diet.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Journal of Agricultural Extension & Community Development
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• v.18 no.3
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• pp.569-590
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• 2011

The purpose of this study is to examine the local farmers' perceptions toward the use of local food for school meals from the suppliers' perspectives. Data was collected from 12 school-meal management centers which provide the name list of local farmers. from the provided list, 167 people were selected, who were asked to answer the self-administerd questionnaires by post. 87 responses were returned, having shown the response rate was 50.1%. The data were analyzed by using SPSS 15.0 for descriptive analysis. The findings from this study are as follows: First, the local farmers has a positive attitude toward certified and supply methods for local food whereas price and selling quantity of local food were dissatisfying; Second, local farmers prefer to use public supplying chains such as school-meal support centers rather than private ones. Furthermore, they like to directly contact with a school in terms of supplying local food. To establish self-selling systems, computer programs like ERP should be adopted to effectively manage the production process of local food. On conclusion, implications and limitations were discussed.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.175-185
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• 2007

The purpose of this study was to analyze the nutritional adequacy of one-dish meals in the middle and high school technology & Home Economics textbooks cooking practice units. Total of 27 technology & Home Economics textbooks(9 books published by 9 different publishers each for grade 7, 9, and 10) were examined. The total number of one-dish meals introduced in the textbooks was 27, remarkably low, and there are only 7 Korean one-dish meals. It was found that most one-dish meals failed to meet 1/3 of daily estimated energy requirement. According to the analysis of energy contribution ratio by carbohydrate, protein, and fats in one-dish meals, only 4 Korean foods, such as Yubuchobab, Bibimbab, Deokguk and Guksujangguk showed ideal energy contribution ratio. Among the foreign foods, there was no one-dish meal with ideal energy contribution ratio. According to the index of nutritional quality(INQ) analysis, there was no such one-dish meal which supply all the essential nutrients in adequate amounts. All one-dish meals introduced in the textbooks contained excessive protein, but almost no vitamin $B_1$ and $B_2$. Ca and Fe, likely insufficient in Korean people, was found to be a nutrient insufficient also in most one-dish meals.