• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

• Journal of Nutrition and Health
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• v.52 no.4
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• pp.383-398
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• 2019

Purpose: This study investigated an association between dietary quality and use of convenience foods at convenience stores among high school students. Methods: A total of 474 high school students (225 boys and 249 girls) residing in Incheon participated in this questionnaire survey in June 2018. The subjects were divided into three groups according to the frequency of consumption of convenience foods at convenience stores; less than once a week, 1 ~ 2 times a week, and more than 3 times a week. Dietary quality was assessed using a nutrient quotient for adolescents (NA-Q). Logistic regression was used to investigate an association between dietary quality and use of convenience foods at convenience stores among high school students. Results: For boys and girls, higher monthly allowance was significantly associated with the higher frequency of consumption of convenience foods at convenience stores, whereas school grade, mother's occupational status, family size, extracurricular study, and eating speed were not significantly associated with the frequency of consumption of convenience foods. Higher intake frequency of cookies or sweet and greasy bread, processed beverage, Ramyon, night-time snack, and street food was significantly associated with the higher frequency of consumption of convenience foods for boys or girls. Boys and girls, who had a higher frequency of consumption of convenience foods at convenience stores had significantly greater odds for being in the low grade of dietary quality, especially in the moderation factor. Conclusion: The students who used convenience stores more often appeared to have more monthly allowance and to consume undesirable foods more often. Higher frequency of using convenience foods at convenience stores among high school students was associated with lower dietary quality. These study results can support efforts to provide nutrition education programs and guidelines to students who frequently use convenience foods at convenience stores.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.5
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• pp.793-802
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• 2023

The aim of this study analyzed changes in dietary habits and lifestyles before and after COVID-19 targeting adolescents, using the food consumption behavior survey (2019 vs 2021). In the change in health-related factors, height decreased overall, and a significant difference was especially evident in males. Awareness that functional foods and eco-friendly foods contribute to health has increased. Among the results of dietary behavior, the frequency of skipping breakfast showed that the rate of not skipping breakfast and the rate of skipping breakfast more than 5 times increased at the same time(p=0.019). The rate of eating out decreased significantly after COVID-19, and it was analyzed that schools and school cafeteria, as well as Street carts or restaurants and academy, all increased significantly as places where snacks were not consumed. In order to analyze changes in food-related lifestyle, it was grouped into convenience-seeking, quality/safety-seeking, taste-seeking, and health/safety-seeking. 'Small packaged or pre-processed products' decreased. On the other hand, items such as 'Safety rather than price when choosing food' and 'Don't eat food that could go bad' improved. 'Tend to eat regularly' was higher than 2021 compared to 2019. Also 'Tend to purchase HACCP and GAP-certified products' are increased. Because of COVID-19 changes in lifestyle have affected the diet of adolescents. The results of this study suggest that it can be used as a guideline establishment and nutrition counseling material for the formation of correct eating habits for adolescents in the future pandemic era.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.293-302
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• 2008

The objective of this study is to suggest development methods of marine tour complexes by specializing and modernizing the renowned Jagalchi Fish Market. This study tries to suggest the ways of overcoming limitations of the traditional market place and making a unique tourism destination with affluent attractive culture elements. To preserve its position as the most famous fish market in Korea, Jagalchi market needs to more differentiate its position over competitors. To do that, it needs to avoid over-lapping of product categories among different sectors and specializing each zone according to the assigned theme. Improving tourism environments by expanding entertaining aspects, building landmark facilities and a seaside park, and tourism infrastructures. In addition, the development scheme needs to be planned unified with other city development plans to create a unified image, and a connection program with other tourism resources surrounding the target area needs to be created in order to pursue synergy effects. In the aspect of food, a large seafood center which offers various seafood from all around the world, a traditional night market street, various theme restaurants can be suggested. Successful development of the Jagalchi marine tour complexes not only has ripple effects on the region's culture, society, and other related industries but directly influences related regional tourism and commercial industry.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.1-13
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• 2019

This study was conducted to track the appearance of Aguijjim and its popularity on the national level. Furthermore, changes in the monkfish recipe and how they impacted the consumption of monkfish were investigated. It is assumed that monkfish was consumed by Japanese in Korea during the Japanese colonial era. After liberation, people cooked the fish as soup. In the 1960s, Aguijjim was invented in Masan. There is great controversy regarding how the dish was born. It has been asserted that it was created by one specific person, that refugees with insufficient food developed, and that it is just an advancement of Bugeojjim. Aguijjim restaurants began to appear in Seoul in the 1970s, and in the 1990s streets full of Aguijjim restaurants formed. Moreover, popular music and literature referenced Aguijjim in the late 1990s. As Aguijjim has developed and the formation of Aguijjim street have combined, the consumption of monkfish has increased drastically, leading to its import. As cooking methods have transformed, the fish with the unpleasant look which was thrown out in the past, have dramatically gained public interest. 'Masan Aguijjim' became an independent brand that represents a local food that has also been nationalized in a short amount of time.

• Journal of Environmental Health Sciences
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• v.48 no.6
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• pp.291-297
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• 2022

Background: PM_2.5 and black carbon (BC) can be generated from cooking and from vehicle operation. Street vendors may be exposed to PM_2.5 and BC due to their proximity both to roads and to cooking activities. Objectives: The objectives of this study were to evaluate the PM_2.5 and BC concentrations in cooking stalls and to determine the effects of cooking activity and of types of cooking. Methods: Indoor and outdoor PM_2.5 and BC concentrations, temperature, and relative humidity were measured in 32 stalls in April and May 2022. Behavioral factors such as the presence of cooking activity and types of cooking were observed. Student's T-test was performed using the difference of indoor and outdoor PM_2.5 and BC concentrations to compare the effects of cooking activity and to compare types of cooking. Results: One-hour averages of the difference in indoor and outdoor PM_2.5 concentrations for cooking stalls and non-cooking stalls were 9.7±15.7 ㎍/m³ (n=22) and -0.5±0.4 ㎍/m³ (n=10), respectively. The difference in indoor and outdoor PM_2.5 concentrations in cooking stalls was significantly higher than in non-cooking stalls (p<0.05). The indoor PM_2.5 concentration for stalls for Chinese pancakes and teokbokki exceeded the standards for indoor air quality in South Korea (50 ㎍/m³ ). The indoor PM_2.5 concentration for Korean pancake stalls exceeded the standards for outdoor air quality in South Korea (35 ㎍/m³ for 24 hours). Conclusions: The PM_2.5 concentrations in stalls with cooking activity was significantly higher than those in stalls without cooking activity. Some stalls with certain types of foods exceeded standards for indoor and outdoor air quality in South Korea. Better management of indoor air quality in stalls with cooking activities is necessary.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.126-140
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• 2020

The purpose of this study was to investigate the association between dietary quality and smart device use among middle school students. A total of 330 middle school students (171 boys and 159 girls) residing in Incheon participated in this questionnaire survey in June 2018. The boys and girls were divided into two groups according to their daily use time of smart devices: less than 3 hours a day (<3 hours) and 3 hours or more a day (≥3 hours). Eating habits and dietary quality were assessed using a nutrition quotient for adolescents (NA-Q). For boys and girls, higher consumption frequency of white milk was significantly associated with less time spent using a smart device. For boys, a higher number of vegetable dishes and eating frequency of breakfast were significantly associated with the less time spent using a smart device. For girls, higher consumption frequency of processed beverages, ramyeon, and street foods was significantly associated with more time spent using a smart device. For boys and girls, those who spent more time using a smart device had significantly lower NA-Q scores, indicating low dietary quality. To sum up, more time spent using a smart device among middle school students may be associated with lower dietary quality. These results suggest the need to provide a nutrition education program and guidelines to students who use smart devices for a long time.