• 대한지역사회영양학회지
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• 제11권6호
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• pp.683-694
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• 2006

The purpose of this study was to determine the body weight control, food habits and nutrient intakes according to the obese index in male middle school students. This study was carried out through questionnaires and measurement by body fat analyzer (Inbody 4.0). The subjects were 275 male middle school students in Iksan. Chonbuk province. The average age, height, weight, and BMI of the subjects were 14.4 years old, 167.8 cm, 60.2 kg and $21.3kg/m^2$, respectively. Seventeen point one percent of the subjects were the underweight group, 47.6% were the normalweight group, and 35.3% were the overweight group by the classification of the Korean Pediatrics Society standard. Body fat of underweight, normalweight, and overweight were 16.1%, 19.0%, and 26.6%, respectively. Thirty one point nine percent of underweight, 39.7% of normalweight. and 31.9% of overweight had misperceptions of their weight (p<0.001). Sixty two point two percent of the males were dissatisfied with their body weight, and 55.3% of the whole tried to reduce their body weights. Even though they were normalweight, half of them dissatisfied with their weight. The source of weight control method was friends and family, TV radio, Internet, and school nutrition education, in order. The subjects exercised 3.4 days per week, 70.2 minutes per day, but it was not different significantly by the obese index. Forty percent of the subjects had meals fast, 58.5% of them have biased food habits even if they didn't differ by the obese index. Activity rate was different by the obese index significantly (p < 0.05), the number of severe activity was most in underweight. In conclusion, nutrition education programs should contain the necessity of normalweight, and regularity of lift habits and activities for energy expenditure in overweight students. It made them to recognize their weight correctly, establish healthy body images, and raise the ability to promote health and improve nutritional status.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• 한국생활과학회지
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• 제9권2호
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• pp.231-243
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• 2000

This study was conducted to investigate the relationship between body image and BMI with satisfaction of own body image, snack intake practices, food intake practices and weight control practices of 226 female college students in Jeonbuk province using questionnaire. The results were summarized as follows : 1. The average height, weight and BMI was 162.08cm, 52.02kg and 19.78, respectively. The average ideal body weight of the subjects was 48.92kg. Ninety percent of the subjects was dissatisfied with their body image. The degree of dissatisfaction was higher in the group who recognized themselves as fat. Most of subjects wanted to lose weight, but as the group having a recognition of thin body image significantly wanted to gain weight (p<0.001). 2. The subjects preferred fruits and juices for snack. The more subjects recognized themselves as fat, the more they restricted snack intake (p<0.05). 3. The rate of skipping meal tends to increase. The subjects did not intake balanced meals and skipped breakfast most (20.7%). The number of food groups taken at breakfast, lunch and dinner was 1.84, 2.25 and 2.55, respectively and the most variable food groups were taken at dinner(p<0.001). Dairy food group intake was low. The duration of meal time was longer in the underweight group by BMI regardless of body image recognition (p<0.05). 4. The weight controlling method was concentrated mostly on decreasing food intake. The more subjects recognized themselves as fat, the more they tried to control weight (p<0.001). Even though 59.5% of the subjects with no weight control experience had no future weight control plans, 50% of the group who recognized themselves as normal or fat did not want to control weight in the future (p<0.01). These results suggest that nutrition education programs and correction programs of food behaviors and weight control should start from focusing on the accurate recognition of body image for college female students.

• 동아시아식생활학회지
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• 제10권5호
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• pp.387-393
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• 2000

Recently, it appears to have a trend of adult having weight increase in Korea. The number of obese people is increasing in Korea due to the changes of meal pattern and the lack of physical activities. Currently, obesity is the prevalent health problem in the world. The purpose of this study was to investigate the effect of mulberry leaf-Jeolpyun on the serum lipids of overweighted male university students. After 3 days of education and adaptation on this study, twenty male university students with 20.9yrs old average were fed a uniformed dormitory foodservice, and they ate constant amount of 9% mulberry leaves added-rice cake, Jeolpyun(100g) instead of boiled rice(l00g) , on each meal. Experiment was conducted during 14 days period. All meals were provided promptly. and the subejects were required to have breakfast, lunch, and dinner on weekdays. Mean height, weight, and BMI were 176.55cm, 90.OOkg, and 28.73, respectively. Although it was not very significant, body weight of the subjects appeared to be reduced after consuming the 100g substitute diet of mulberry leaf-Jeolpyun. Daily energy Intake of the subjects was 2,360.6kcal, which represents 94% of the Korean RDA. The ratio of energy obtained from carbohydrate, protein, and fat was 55: 17'27 As compared with the Korean RDA, 65 : 15 20, carbohydrate consumption was decreased but protein and fat consumption was a little bit increased. The ratio of animal-protein source was 58%, and animal-fat intake was 42%. Triglyceride concentrations decreased. but HDL-cholesterol was in the reversed manner The concentrations of HDL-cholesterol increased significantly after the 2wk-lOOg subtitute diet of mulberry leaf-Jeolpyun (p<0.05) . However, there were no significant differences in total cholesterol and LDL-cholesterol con concentrations .

• 대한지역사회영양학회지
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• 제13권4호
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• pp.520-530
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• 2008

The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions(response rate 74.6%) were analyzed by using SPSS(windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority(93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient' was perceived as the lowest, while that in 'the uniform' showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

• 한국식품영양학회지
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• 제15권3호
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• pp.220-227
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• 2002

The purpose of this study was analyzed the general factors that influence school dietitians' satisfaction from their regular duties, the current status of food distribution to students and the relationship between dietitians and their governing authorities. Dietitians of primary school had higher score on direct management and working career. High school dietitian had higher scores on consignment management, freedom in amount of food distribution and number of meals a day. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in all schools are not satisfied the working environment and salary. Depending upon the duty time, there were differences in the nature of their duties. There was also a significant difference in the nature of duties and the professionalism based on the average income. Even though they got paid less, they felt satisfaction because of the less working times. The amount of labor for those in primary schools was more than the one for dietitians in high schools. It is likely that they got more satisfied when other related People feel satisfied with their own things and duties based on the nature of the duties, discretion of duties, professionalism, relationship with other coworkers and participation in decision making process. It is to develop the nature of the duties for all the dietitians in order to launch the new and right ideas in meal plans for students. It is also to promote and uphold the Professionalism and efficient management programs in association with the stable human resources. Assuming we will come up with a wide and broad nationwide survey, and further research shall be more reliable and objective than any others.

• 가족자원경영과 정책
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• 제20권3호
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• pp.1-23
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• 2016

This study analyzes the effects of caring for grandchildren on Korean grandparents' health, using the Korean Longitudinal Study of Aging from 2006 to 2012. We investigate how caregiving is provided and analyze the effects of caregiving on grandparents' physical health, mental health, and health-related behaviors. As elderly people's health is generally frail, it is unclear whether the provision of childcare affects their health negatively. We control for the endogeneity of caregiving by an individual fixed effect (FE) model and instrumental variable-fixed effect (FE-IV) models. Using these models, we determine the endogeneity of caregiving and show that the significant effects of caregiving on health disappear as we control for endogeneity in the FE and FE-IV models. Even after controlling for endogeneity, we find that caregiving increases the probability of feeling pain as well as the number of different types of pain. Furthermore, caregiving increases the probability of restrictions on daily activities because of pain. On the other hand, caregiving reduces the symptoms of depression. In relation to health-related behaviors, caregiving reduces the probability of physical exercise and regular meals. Our results imply that although caregiving has a positive effect on mental health, the increase in physical pain and in non-healthy behaviors may lead to a deterioration of the caregiver's long-term health, which in turn may increase the medical costs of the elderly. Potential policy alternatives are discussed in the paper.

• 대한영양사협회학술지
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• 제27권2호
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• pp.92-112
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• 2021

This study compared the job satisfaction and job importance of school dietitians according to various school types in Sejong. One hundred and twenty-six school dietitians working in kindergartens (n=36), elementary schools (n=42), middle schools (n=22), and high schools (n=26) participated in this questionnaire survey. The subjects were divided into four groups according to the school types. Half of the subjects were over 41 years of age, with 64.3% graduating from graduate school. The percentage of nutrition teachers was the highest in middle schools at 95.4%, followed by the elementary school at 90.5% and high school at 73.1%, whereas 100% of the kindergarten dietitians were not nutrition teachers (P<0.001). The percentage of the running status of nutrition education classes/activities was lowest in kindergartens (P<0.001). The job satisfaction score in the job itself area was significantly lower in kindergartens and high schools than in middle schools (P<0.01). The satisfaction scores of human relationships, working environment, personnel evaluation, and welfare did not differ significantly among the schools. As for the Job importance, the scores of nutrition counseling were significantly lower in middle school than in elementary and high schools (P<0.05). In cooking and distribution management, high schools were less important than other school levels (P<0.05). These findings highlight the need for the placement of nutrition teachers in kindergarten to promote nutrition education, the reduction of workload for school dietitians/nutrition teachers and additional placement of dietitians by the appropriate workload such as the number of people and meals to serve.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.642-651
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• 2003

This study was performed using mealtime atmosphere to characterize the food ecology of Korean children residing in different regions of Korea. A total of 705 elementary school students, 347 girls and 358 boys, were divided into three groups according to the areas where they lived, which included Seoul (n=230), provincial cities (n=273) and rural areas (n=202). The subjects were asked to fill out questionnaires which were categorized to determine various factors related to food ecology, life styles, and health related symptoms. The average age of the study subjects was 11.5 years. The results showed that the average height (p<0.01), weight (p<0.01) and body mass index (BMIs) (p< 0.01) of the rural group were significantly lower than those of the Seoul and provincial city groups. A significantly higher proportion (10.4%) of the rural group was from disfunctional families, including single parent families, than those of the Seoul (1.7%) or provincial city (4.4%) groups. However, a larger number of children from Seoul ate alone, did not enjoy their meals, and hardly talked to each other during breakfast time, compared to those from the provincial city or rural areas. Also, the proportion (33.0%) of ‘good’ in balance of meal was the lowest (33.0%) in Seoul of the three areas (p<0.01). Most of the children answered that they liked having breakfast and dinner with the whole family. In conclusion, the food ecology of elementary children differed according to the regions in which they resided. Although children from Seoul had higher BMIs, their nutritional intake was not satisfactory, and their undesirable food ecology could be a contributing factor.

• 대한지역사회영양학회지
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• 제14권2호
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• pp.216-228
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• 2009

The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66%(N=265), and the data were analyzed using SPSS Windows(ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts(69.1%), single menu types(59.6%) and buffet serving styles(37.7%). There are significant differences of job satisfaction by some personal characteristic variables(gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables(type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies(p<0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.