• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.119-128
• /
• 2002

This study was intended to investigate the breakfast habits of salaried people. Total 446 subjects (male:256 and female:190) living in Seoul participated in the study. The results obtained were as follows : About 88.8% of the respondents perceived well the importance of breakfast, but only 33.2% of them responded to have breakfast every morning. It was found that males, older people, married people and people with higher education had a tendency to have breakfast regularly. The main reasons for having breakfast were 'for nutritional intake'(42.2%) and 'for relieving hunger' (31.3%). Cooked rice with soup (78.4%) was the most popular menu for breakfast. The time for breakfast was about 5∼15 minutes. The reasons for skipping breakfast were 'the lack of time > low appetite > habitually', but 59.6% of the respondents answered to have cooked rice with soup if they would. The 95.6% of the respondents showed more than the 'moderate' score on nutritional knowledge. Female salaried people showed higher scores on nutritional knowledge than male counterparts. People with higher education had a better nutritional knowledge. It was found that male, older people, people with higher education, and members in the extended family or nuclear family had good eating habits. Nutritial knowledge showed a significant positive relationship with eating habits. Overall, salaried people perceived the importance of breakfast, but had Poor dietary habit of skipping breakfast at 23.3%. Therefore, convenient and nutritional substitute for breakfast should be developed for salaried people.

• Journal of the Korean Society of School Health
• /
• v.23 no.2
• /
• pp.276-285
• /
• 2010

Purpose: This study is descriptive research that confirms breakfast eating habit of woman's college students and related factors. Methods: This investigation took place in August 2010 and was participated 142 students of one woman's college which located in a large city. The contents of the questionnaire consists of general trait, diet trait, life patterns and health states. Results: According to the results of uni-variate analysis, the significant variables of breakfast eating habit are: Recognition of importance of breakfast, spare time before attendance, her parents's breakfast eating habit, times of snack, times of eating out and index of food life style. But, according to the results of multi-variate analysis, the number of the significant variables became narrow and they were: Recognition of importance of breakfast, spare time before attendance and her father's breakfast eating habit. Conclusion: Finally, it can be said that the breakfast eating habit of woman's college student is related to recognition of importance of breakfast, spare time before attendance and her father's breakfast habit strongly. It is necessary to emphasis on the recognition of the importance of breakfast and concerns of parents for breakfast eating habit to improve the regularity of breakfast eating habit for woman's college students' health.

• The Korean Journal of Community Living Science
• /
• v.19 no.1
• /
• pp.101-111
• /
• 2008

Even though eating breakfast is an important factor in health and nutrition, especially during growth stages, skipping breakfast in children and adolescents has increased. An important issue to consider in skipping breakfast is the definition of an adequate or substantial breakfast. To examine what constitutes an adequate breakfast in Korean students, we analyzed breakfast consumption of children and adolescents using alternate definitions of breakfast based on calorie contents and food items eaten in the morning. A total of 1344 participants aged 7-18 years from the Korean National Health and Nutrition Survey (KNHNS) 1998 and 1942 participants from the KNHNS 2001 were included. 84% of students surveyed in 1998 consumed some food, while in 2001; it was down to 79.8%. Students that ate a breakfast which included food from at least two of the main five food groups and had a breakfast intake of food energy greater than 15% of the DRIs were 65.8% in 1998 and 53.1% in 2001. However, when breakfast was defined as the consumption of food from three or more food groups and a intake of food energy greater than 15% of the DRIs, students eating breakfast were 51.2% in 1998 and 39.6% in 2001. As the definition of eating breakfast becomes stricter and includes more foods or more calories, the percentage of students who eat breakfast declines. These results show that using various alternate definitions allow us to assess skipping breakfast in better detail and suggest references for the desirable breakfast.

• Korean Journal of Community Nutrition
• /
• v.9 no.1
• /
• pp.3-11
• /
• 2004

The objective of this study was to examine relationships between breakfast skipping and ecological factors related to eating practice. Participants were 537 children (male: 274, female: 263) from two elementary schools in Kyunggi-do (School A) and Seoul (School B). Analysis included cross-tabulation of demographics, factors related to eating practice and weight status, frequency of breakfast skipping and types of breakfast and the number of foods at breakfast by schools. Logistic regression were conducted to identify the factors associated with breakfast skipping. Children in school B showed higher socioeconomic status by living environment and the type of fathers' job than those in school A. Eighty six percent of children in school B and 75% in school A ate breakfast 5 times and more per week. School and father's occupation differences correlated with the frequency of breakfast, but not mother's employ status was not. After controlling school. type of father's job, mother's employ status, eating breakfast 5 times and more was associated with eating with other family members, feeling hungry before breakfast, normal weight status, eating Korean traditional meal type and number of food eaten at breakfast. The results stress the need for intervention programs aimed at decreased skipping breakfast among elementary school children. While programs need to reach all children skipping breakfast, approaches need to be suitable to in particular those from low socioeconomic backgrounds.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.378-387
• /
• 2001

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.171-183
• /
• 2013

We examined breakfast patterns and preferences in 420 elementary school students (216 boys, 206 girls) in the Chung-nam area. About thirty percent of the subjects had breakfast irregularly. The main reasons for skipping breakfast were having a 'poor appetite' and being 'busy'. The person who prepared breakfast was the 'mother' in both groups. Subjects were satisfied with 'Korean style' menu but dissatisfied with 'rice porridge-style'. Multiple regression analysis indicated that the 'frequency of having breakfast' was positively related to the subject's 'frequency of having breakfast with their mother'. On the other hand, the frequency of having breakfast was negatively related to feeling obligated to have breakfast. The multiple regression analysis also indicated that a Korean style 'breakfast preference' was positively related to the mother's age and negatively related to their 'wake-up time'. A 'breakfast preference for bread and milk' was positively related to 'bed time' and negatively related to the 'age of the father'. Our results will provide critical information for the nutritional education of elementary school students.

• Korean Journal of Community Nutrition
• /
• v.14 no.1
• /
• pp.1-11
• /
• 2009

The aims of this study were to assess the quality of breakfast intake and to examine the relation of breakfast intake to the quality of daily diet in Korean school-aged children. The one day 24-hour recall data from the 2001 National Health and Nutrition Survey were analyzed. The sample of this study consisted of 1,600 children aged 7 to 18 years attending elementary, middle, or high schools. By calorie level of breakfast intake, the children were grouped into Breakfast Skippers (0 kcal; n = 268, 17%), Low Calorie Breakfast Eaters (0 kcal < and < 10% of Estimated Energy Requirement (EER); n = 190, 12%), Moderate Calorie Breakfast Eaters (10% ${\leq}$ and < 25% of EER; n = 861, 54%), or Sufficient Calorie Breakfast Eaters (${\geq}$ 25% of EER; n = 281, 17%). General characteristics including weight status and nutritional quality of breakfast and daily diet were compared among the four groups. The average daily calorie intake of Breakfast Skippers, Low, Moderate, and Sufficient Breakfast Eaters were 1,771 kcal, 1,719 kcal, 1,902 kcal, and 2,349 kcal, respectively; they were 86.3%, 85.9%, 98.0%, and 124.9% of EER, respectively. The percentages of students consuming daily diet with protein, vitamin A, $B_1$, $B_2$, niacin, vitamin C, calcium, phosphorus, or iron less than Estimated Average Requirement decreased in the breakfast groups with the higher calorie level of breakfast intake. The Dietary Variety Score of daily diet significantly increased by increasing the calorie level of breakfast intake. The results indicated the quality of daily diet was positively related to the level of calorie intake from breakfast.

• Nutrition Research and Practice
• /
• v.16 no.4
• /
• pp.450-463
• /
• 2022

BACKGROUND/OBJECTIVES: Adolescents who skip breakfast have an increased prevalence of chronic diseases. Thus, we aimed to evaluate whether the intake of rice-based breakfast had positive effects on blood glucose indices and to determine the possibility of diabetes prevalence in Korean youths who habitually skip breakfast. SUBJECTS/METHODS: In this randomized parallel-group controlled trial, 81 subjects who were suitable for compliance among 105 middle-and high-school students aged 12-18 years who usually skipped breakfast were included in this study (rice-meal group [RMG], n = 26; wheat-meal group [WMG], n = 29; general-meal group [GMG], n = 26). The RMG and WMG received a rice-based breakfast and a wheat-based breakfast for 12 weeks, respectively. The anthropometric indices, blood glucose indices, and metabolites were measured at baseline and the endpoint, respectively. RESULTS: The mean body weights in the RMG, WMG, and GMG groups at the endpoint were 62.44 kg, 61.80 kg, and 60.28 kg, respectively, and the mean body weights of the WMG and GMG groups at the endpoint were significantly higher than that at baseline (P < 0.05). The levels of fasting insulin and homeostasis model assessment of insulin resistance (HOMA-IR) values were significantly decreased in the RMG group at the endpoint compared to baseline (P < 0.05, P < 0.05, respectively). The levels of tryptophan and tyrosine in the WMG group at the endpoint were significantly higher than that those at baseline (P < 0.01, P < 0.05, respectively). CONCLUSIONS: Rice-based breakfast has positive effects on fasting insulin levels and HOMA-IR in Korean adolescents who skip breakfast. Additionally, it was found that a skipping breakfast could increase the prevalence of diabetes in adolescents who skip breakfast. Therefore, in addition to reducing breakfast skipping, it is vital to develop a rice-based menu that fits teenage preferences to prevent chronic diseases such as diabetes.

• Journal of Nutrition and Health
• /
• v.52 no.2
• /
• pp.119-128
• /
• 2019

Purpose: This review article provides an overview of the importance of breakfast by examining the relationship between breakfast and academic achievement including the papers published in Korean. Methods: This study searched a total of six domestic and international databases. The main search words for searching the database were 'breakfast,' 'morning meal,' 'adolescent,' 'teen or teenage,' 'children' and 'academic performance,' and used search operators when available such as 'breakfast AND adolescent AND academic performance'. Results: We searched a total of 274 studies through six databases and included a total of 15 primary studies in which 12 studies were cross-sectional and three were cohort studies. Since a quantitative integration of the primary studies was difficult to achieve such as performing a meta-analysis, this study performed a descriptive analysis of all the 15 studies and the results have shown that eating breakfast has a significant effect on academic achievement. In other words, students who regularly had breakfast showed more than twice the academic performance compared to those who did not have breakfast, and even though the math scores of students who had breakfast were statistically significantly higher, none of the study results inferred the reason. Conclusion: This study showed the importance of eating breakfast during adolescence by presenting that academic achievement increases with regular or more frequent habits of eating breakfast.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.13-24
• /
• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.