• The Korean Journal of Community Living Science
• /
• v.21 no.4
• /
• pp.457-467
• /
• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Korean Journal of Community Nutrition
• /
• v.8 no.2
• /
• pp.129-137
• /
• 2003

This study was to investigate obesity and food habit of adolescents in Yosu, Chonnam area. It was surveyed using questionnaires with 551 adolescents consisted of 280 boys and 271 girls. The questionnaire included general charac-teristics, obesity index, eating behavior and snack intake pattern. The results were as follows. The proportion of obese subjects was 10% by Rohrer index but the rate of obesity by body mass index was 3.3%. The self perception of body shape were optimal (47.9%), fat (29.8%), slightly lean (14.5%), obese (4.7%) and lean (3.1%). Generally, the propor-tion of girls responded them as “fat” was greater than boys. The greater percentage of boys responded them as “lean” than girls. The subjects don't take breakfast regularly were 50.8% and the main reason for skipping breakfast was the lack of time (55.2%). The main type of breakfast was cooked rice (78.9%). The most favorite snacks hun out to be cookies (36.5%) and 45.7% of subjects take snacks during the rest. The reason for taking snacks was “feeling hungry” (52.6％) and the taste was the most important factor of snack choice. The results of this study showed that the most of subjects were not in a serious obesity condition, and their eating habits were generally satisfactory. Also, this study has found that it is necessary to educate the students the importance of regular intake of a balanced meal. (Korean J Community Nutrition 8(2) : 129∼137, 2003)

• Journal of the Korean Society of Food Culture
• /
• v.27 no.1
• /
• pp.38-48
• /
• 2012

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.2
• /
• pp.109-118
• /
• 2022

This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing 'no time to prepare' as a meal skipping reason for lunch and dinner, and 'sweets' as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.

• Journal of Nutrition and Health
• /
• v.41 no.8
• /
• pp.797-808
• /
• 2008

This study has been carried out to obtain information related to food habits and snacking behaviors including health related behaviors. The subjects were 300 middle school students (144 boys and 156 girls). The results were as follows: Average height and weight of boys were 162.3 cm and 54.1 kg respectively. Those of girls were 159.8 cm and 49.0 kg respectively. 59.0% of the subjects of the subjects had 10,000-30,000 won as monthly allowances and their subjective health condition was good (55.7%). In the regularity of meal, 47.0% of the subjects had twice a day, the main reason for skipping meal was insufficient time to eat due to oversleep (54.3%). Most of the subjects (75.0%) had a prejudice in food selection because of a bad taste. 62.0% of the subjects ate snack between meals more than three times a week, because they were hungry, good taste and habitual. The criteria of choosing snack were taste, nutrition and quality of food. Food as snacks they frequently had fruits, milk and milk products, cookies, chocolate in order. Boys had more french fries than girls, girls had more fruits, cookies and chocolate than boys. Average food habit score of boys (49.27 ${\pm}$ 7.53) was higher than that of girls (48.54 ${\pm}$ 7.81). The group who had a higher food habit score, they had more fruits and less soft drink as snacks, lower BMI, and also less monthly allowance than the group who had a lower food habit score. This study may provide basic information on eating habits of middle school students, suggests that nutrition education or counseling can improve food habits and develop positive behaviors toward healthy diets.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.659-665
• /
• 2012

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.48-56
• /
• 2013

The purpose of this study was to examine the dietary habits of boarding high school students in Gangwon based on gender and stress levels. Questionnaires were distributed to 571 boarding high school students and collected from 491 students from June 28 to July 20, 2011. The statistical data analyses were completed using SPSS (ver. 19.0) for the descriptive analysis, independent sample t-test and $X^2$-test. The mean stress score was 23.7 out of 40, and male's stress was significantly higher than female's (p<0.05). The rates of having daily breakfast and dinner were significantly influenced by gender (p<0.01), and the regularity of lunch was significantly different depending on the stress level (p<0.05). Female students consumed less flour based foods (p<0.01), carbonated drinks (p<0.01), juices (p<0.05) and functional drinks (p<0.01) than male students, but male students consumed less cookies and breads (p<0.01). Dietary habits that boarding high school students should improve were an unbalanced diet (38%), too much intake at once (17%) and prejudice against foods (11%), and their primary value in dietary life was preference (33%), followed by staving off hunger (18%) and pleasure (18%). The average level of interest in dietary life was 2.46 (on a Likert-type 3-point scale) and it was significantly higher for female students (2.53) than male (2.40) (p<0.05). About 54% of students washed their hands before a meal when they thought of it, but only 25% of students always scrubbed up. The regularity of breakfast and dinner, frequency of snack intake, dietary habits that need to improve, intrest in dietary life, and washing hands before meals showed significant difference by gender but not by stress levels.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.552-563
• /
• 2014

This study was performed to investigate the dietary habits and nutritional knowledge of elementary school students (boy : 250, girl : 250) by gender. Frequency of skipping breakfast was high in both boys and girls. Duration of mealtime was significantly higher for boys compared with girls (p<0.001). Regularity of meals was not significantly different between boys and girls. Reason for irregular meals was 'no appetite' for both boys (39.6%) and girls (40.0%). Unbalanced diet was high in both boys (60.8%) and girls (59.6%), and problems related to dietary habits were in order of 'unbalance diet', 'irregular mealtime', 'overeating', 'skip a meal frequently', and 'eat out frequently'. Frequency of snack intake was significantly higher for girls compared to boys(p<0.05). The criterion for selecting snacks was higher for 'nutrition' compared to 'good taste' for both boys and girls. Frequency of eating out was statistically insignificant, and eating out preferences were in the order of 'Korean food', 'western food', and 'Chinese food'. Eating behavior 'eat meat, fish, egg, tofu every meal' was significantly higher for boys compared to girls (p<0.01). 'Healthful' response rates were 57.6% for boys and 58.8% for girls. Practice level of nutritional knowledge was significantly higher in girls compared to boys (p<0.001). To establish good eating behaviors, we should develop systematic and continuous education programs.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.213-222
• /
• 2015

This study was performed to investigate the dietary habits and satisfaction of school foodservice by high school type (academic high school students (AHSS) : n=200, vocational high school students (VHSS) : n=200). Frequency of skipping breakfast was significantly higher for VHSS compared with AHSS (p<0.001), and reasons for skipping breakfast were significantly high for 'lack of time' and 'habitually' in VHSS (p<0.01). Duration of mealtime was significantly higher for AHSS compared with VHSS (p<0.001). Frequency of snacking was high in both AHSS and VHSS, and after dinner was the most common snack time for AHSS (p<0.001). Most commonly cited methods for improving dietary habits were 'frequently skipping meals' in AHSS and 'irregular meals' in VHSS. Reasons for leaving leftover foods were 'no taste' in AHSS and 'side dish I don't like' in VHSS (p<0.05). Satisfaction of school foodservice was significantly higher for AHSS compared with VHSS (p<0.05). Most commonly cited methods for improving school foodservice were 'varied menu' in AHSS and 'food taste' in VHSS (p<0.05). Commonly cited dietary motivations were 'preference' in AHSS and 'resolving starvation' in VHSS (p<0.001). As preference is an important factor, new menu development and continuous nutritional education should be necessary for menu diversity in order to raise satisfaction by using foods with high preference and superior nutrition.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.129-136
• /
• 2015

The purpose of this study was to investigate improvement of food habits and eating behavior in children with obesity and precocious puberty by nutritional education monitoring. The results are as follows. Average height and weight of subjects exceeded Korean height and weight standards for children as outlined by The Korea Pediatric Society. Using nutrition education monitoring, meals became more regular, overeating significantly decreased, and eating speed decreased. Further, frequencies of eating-out and night-eating significantly decreased. The most preferred menu item when eating-out was Korean food, and the most preferred menu item for night-eating was fruits, fast food, & processed food. Meat & fish and vegetable intakes all significantly increased. Fruit and milk intakes also significantly increased while bread, snack, and ice cream intakes decreased. Further, fast food & instant food intakes decreased. However, water intake was not significantly affected. The favorite food of children was meat & fish, followed by fast food & processed food. This study may provide information on dietary behavior of children with obesity and precocious puberty and suggests that nutrition education or counseling can improve food habits and eating behavior.