• Korean Journal of Rural Living Science
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• v.3
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• pp.37-44
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• 1992

본 연구는 충남지역 농어촌의 부엌설비 및 식사현황의 실태를 조사하여 농어촌 부엌설비 연구의 기초자료로 삼고자 1992년 3월 16일부터 2주간에 걸쳐 설문지 조사법에 의해 조사되었고 빈도(N)와 백분율(%), 그리고 변인간의 상관관계는 x$^2$-test로 통계적 유의성을 검증하였다. 1. 부엌의 구조 및 설비 1) 본 연구대상 농어촌 가정의 부엌 구조는 입식인 경우가 43.9%로서 아직까지도 재래식 구조가 많이 남아있고 부엌의 형태는 일자형(34.1%)과 자형(32.1%)이 가장 많았는데 일자형은 동선이 길고 자형은 면적을 많이 차지하는 단점을 지닌다고 하겠다. 2) 부엌 바닥의 재료는 흙바닥을 그대로 이용하는 경우(38.6%)와 콘크리트로 부엌 바닥을 마감한 경우(39.8%)가 대부분을 차지하였다. 부엌구조가 점차 입식으로 이양되면서 합성수지 제품도 이용(18.7%)되기는 했으나 흙바닥은 어떤 형태로든지 마감처리를 해야 할 것으로 본다. 3) 취사용 열원으로 가장 많이 쓰이고 있는 것은 프로판가스(57.6%)이고 그 다음으로는 연탄(16.5%)과 전기(14.9%)로서 장작과 석유의 이용율은 점차 줄어들고 있었다. 4) 상수도와 하수도시설이 부엌 내에 갖추어져 있는 비율은 각각 64.7%와 48.9%로서 아직도 미흡한 상태라고 할 수 있겠고, 정수기의 사용율은 2.9%로 관심도가 극히 낮은 편이었다. 5) 쓰레기를 분리해서 처리하는 경우는 21.8%로서 분리처리에 대한 실천이 잘 안되고 있었으며 젖은오물 처리시 비닐봉지를 사용하는 경우는 61.4%로서 과반수 이상으로 나타났다. 6) 부엌설비 중 부엌바닥재료와 취사용 열원은 가정의 수입과 positive(＋)의 상관이 있는 것으로 나타났다. 2. 가족의 식사현황 1) 주부가 식사를 담당하는 비율은 89.0%로서 높은 비율을 차지하였는데 이는 가족의 영양과 건강유지를 위하여 바람직한 일로 생각된다. 2) 식사장소로서 가장 많이 이용되는 곳은 안방(81.7%)이었으며 미비하기는 하나 그 다음으로는 부엌식당(15.6%)이었다. 이는 아직까지 농어촌지역에서 침식분리가 제대로 되어지지 않고 있다는 것을 시사해준다. 3) 가족이 모두 일주일에 5~7회 정도 식사를 함께 하는 경우가 아침식사시에는 55.1%, 저녁식사시에는 65.7%로 나타나 비교적 가족이 식사시간에 함께 모일 수 있는 여건이 마련되어 있는 것으로 여겨진다. 4) 가족의 외식횟수는 극히 적은편으로서 한달에 한번도 없거나 있어도 한번 정도인 경우가 대부분인 것(95.0%)으로 나타났다. 5) 가정내의 가공식품 이용도는 가끔 이용한다가 67.9%로 가장 많았고 주부의 직업이나 가정의 수입과는 negative(－)의 상관을 보임으로써 값싼 주식의 대용품이 많이 이용되는 것으로 사료된다. 이와 같이, 농어촌 가정의 부엌설비와 가족의 식사현황 문제를 조사해 본 결과 과거에 비해서는 좀더 합리적으로 변모하고 있다고 할 수 있겠으나 아직도 개선해야 할 점은 많은 것으로 사료된다. 그리고 앞으로 구체적이고도 현실적인 연구가 계속 이루어져야 할 것으로 기대해 본다.

• Journal of Korean Home Economics Education Association
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• v.31 no.2
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• pp.67-77
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• 2019

The purpose of this study was to identify significant differences in dietary guidelines, emotional intelligence, resilience and violence according to the frequency of family meals for middle school students in Daegu. To achieve the purpose of this study, 241 data collected through self-administered questionnaires were analyzed. The collected data were analyzed using the SPSS (v25.0) program for frequency, percentage, standard deviation, reliability, one-way ANOVA and Duncan comparison. The results of this study were as follows. There was a significant difference in the level of the dietary guidelines practice, emotional intelligence and resilience according to the frequency of family meals of middle school students. Implications and suggestions based on the results of this study were as follows. First, family meal frequency is significantly related to middle school students' dietary guidelines practice, emotional intelligence, and resilience (p<0.05). Accordingly, personal efforts and social and institutional arrangements are required to increase the family meal frequency. Second, some of the core competences required in the 2015 revised curriculum were consistent with sub-areas of emotional intelligence and resilience, which can be predicted by the results that family meal experience of middle school students is also related to the development of core competences. In conclusion, increasing family meal frequency is important considering the trend of education, and is required for personality education.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.829-837
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• 2005

본 연구는 중학교 급식의 품질 개선을 위한 기초 자료를 제공하고자 학교급식을 시행하고 있는 부산지역 중학교 중에서 8개 학교를 대상으로 학교급식 서비스 품질의 급식 성과와 잔식에 대해 조사하였으며 이에 대한 결과는 다음과 같다. 1. 중학교 급식서비스의 품질 특성의 급식성과에 대한 결과, 전체 평균은 2.93점이고 공지된 식단의 정확한 배식>음식의 영양>음식의 맛>식단의 다양한 순으로 급식성과가 높은 것으로 나타났으나, 건의사항의 반영, 불만처리의 신속함, 반납장소의 청결 항목은 급식성과가 2.50점 이하로 전체 평균에 훨씬 못 미치는 것으로 나타났다. 여학생들이 남학생들에 비해, 급식경험 기간이 낮은 학생들이 급식경험 기간이 높은 학생들에 비해 급식서비스 품질특성 다섯 영역 모두에서 유의적으로(< 0.01) 높은 점수를 나타냈다. 그리고 매일 아침식사를 하는 학생들이 결식을 하는 학생들에 비해 식단의 다양함, 배식시간의 정확성, 공지된 식단의 정확한 배식에서 유의적(p <0.01)으로 높은 점수가 나타났다. 2. 학생들의 급식되는 음식에 대한 섭취정도에 대한결과에서, 여학생들이 남학생들에 비해 김치(>0.01)와 국 및 찌개(<0.05)에서 유의적으로 낮은 섭취율을 보였다. 또한 매일 아침식사를 하는 학생들이 아침식사횟수가 적은 학생들 보다 모든 식단에서 유의적으로 섭취율이 높게 나타났다. 3. 급식된 음식을 남기는 이유에 대한 결과에서, 밥의 경우에는 양이 너무 많아서, 국 및 찌개와 반찬의 경우에는 음식 맛이 없어서, 김치의 경우에는 자주 배식되어서가 주된 이유로 나타났다. 4. 학생들이 개선되기를 바라는 항목은 위생적인 음식> 식기류의 청결> 반찬 맛 순으로 높은 개선 요구도를 나타내었다 아침식사 횟수가 주 2회 이하인 학생들이 다른 학생들에 비해 #반찬수의 증가(<0.01)#,#음식양의 증가(<0.05)#,#급식종사자의 친절함(<0.05)#과 #공지된 식단의 정확한 배식(<0.05)#에 대해 유의적으로 높은 급식개선 요구도를 나타냈다. 5. 급식경험 기간과 급식성과 점수간의 상관관계에서, 급식성과는 급식경험 기간과 음(-)의 상관관계를, 아침식사횟수와는 양(+)의 상관관계를 보였으며, 서비스 품질의 특성 영역은 각 영역들에 대한 급식성과 점수가 높을수록 다른 영역의 급식성과 점수가 높은 유의적인(p <0.01) 양(+)의 상관관계를 보였다. 이상의 결과를 살펴볼 때, 균형된 영양공급이 다른 어느 시기보다 더 중요한 우리의 청소년들의 학교급식에 대한 만족도를 높이기 위해서 다음과 같은 제언을 하고자 한다. 먼저, 학교급식에 대한 식단 작성 시 학생들이 학교에서 제공되기 원하는 식단에 대한 의견을 받고 그 의견에 대한 결과를 게시하여 학생들이 제공되기 원하는 식단을 급식 시 제공하여 학생들이 식단선택에 동참할 수 있는 기회를 주는 것이 바람직하겠다. 또한 영양사는 학급의 반대표와의 정기적인 모임을 가짐으로서 학생들의 불만사항 및 개선 요구사항에대해 서로 의견을 교환하여 설문지조사가 아닌 직접적인 대화를 하여 문제점을 파악하고자 하는 적극적인 자세가 필요하겠다. 특히 아침식사의 결식 빈도가 높았고 이는 급식성과에 부정적인 영향을 줄 뿐 아니라 학교에서 제공하는 음식의 섭취정도에도 영향을 주고 있으므로 학생들에게 학부모와 전담교사 및 학교영양사는 학생들에게 이상적인 아침식사에 대한 교육은 물론이고 아침식사를 실천할 수 있도록 다양한 방안에 대해 함께 연구해야 하겠다. 정부차원에서 학교급식에 아침식사 프로그램을 도입할 수 있는 방안을 연구하고, 아침을 결식하는 학생이 학교에서 수업시작 하기 전에 간단한 식사를 할 수 있는 정책 도입이 필요하다

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1411-1421
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• 1998

The purpose of this study was to investigate the effects of apo E polymorphisms and dietary counseling on the levels of plasma lipids in hyperlipidemic patients. The changes of serum lipids were assessed f3r 34 hyperlipidemic out-patients who changed their basal diet containing 20.1% fat(236.0mg cholesterol/day), 15.7% protein, and 64.2% carbohydrate to a diet containing 18.3% fat(109.8mg cholesterol/day), 15.7% protein, and 66.0% carbohydrate for 12 weeks. At the beginning of this study, the levels of plasma LDL-cholesterol were high according to apo E genotypes in the following order : E2/3

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.183-195
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• 2011

This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.

• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.41-50
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• 2016

Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.735-744
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• 2007

The purpose of this study was to investigate the sweets preference, food frequency, dietary habits, and nutrition knowledge of middle school students who like sweets. A survey instrument consisted of a self-administered questionnaire, a food frequency questionnaire, and anthropometric measurements. Three hundreds thirty five students aged 13 to 15 years old were divided into two groups, Sweets Liking Group (SLG) and a control group based on the subjects' scores for dietary habits, sweets preference, and food frequency. For dietary habits, the score for meal regularity was significantly lower in the SLG group compared to the control (p<0.001). In addition, the SLG group was more likely to skip breakfast (p<0.001), eat inadequate amount of meals (p<0.001), and consume yellow-green vegetables less frequently (p<0.001) than the control. The subjects' nutrition knowledge was assessed using 20 questions representing five categories, including functions of nutrients, nutrition and health, food pyramid and food groups, healthful snacking and the right dietary attitude. The total scores for nutrition knowledge indicated that the SLG had a poorer nutrition knowledge for all five categories than the control (boys p<0.05, girls p<0.01). For food frequency, the SLG consumed more sweets but less grains, cereals, fishes, beans, vegetables, and milk and milk products than the control (p<0.001). Strong positive correlations appeared between sweets preference, sweets frequency, and sweets-related dietary habits; and all were negatively correlated to nutrition knowledge. Sweets frequency was negatively related to meal regularity, breakfast consumption, meal adequacy, and balanced meals. The findings suggest that nutrition education is necessary to improve the dietary pattern, especially sweets consumption, of Korean young adolescents.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.1-14
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• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.618-627
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• 2019

Purpose: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. Methods: The total of 3,708 people (aged 20 ~ 64) were selected from the data of the 2011 China Health and Nutrition Survey and divided into three groups: the home (HM, 2,845 people), institutional (IM, 579 people), and eating-out (EO, 284 people) meal groups. Dietary intakes of eight food groups, the frequency of eating certain foods, food group intake pattern, dietary diversity and the variety score of lunches were analyzed. Results: The meat intake of IM and EO were higher than that of HM (p < 0.05), and the vegetable intake was the highest in HM, followed by IM and EO (p < 0.05). The intake of fruit and milk·dairy products were extremely low in all the groups. Compared with 1/3 daily recommended intake, the meat intake was above the standard in all the groups and the vegetable intake was insufficient only in EO. The most frequently consumed food in all the groups was rice, followed by pork. The relatively desirable food group pattern, "grain + meat + vegetable", was highest in IM (66.0%) and lowest in EO (48.2%). The "grain + vegetable" pattern in HM and the "grain + meat" pattern in EO were relatively higher than that in the other groups. The dietary diversity score (p < 0.001) and dietary variety score (p < 0.001) were significantly higher in IM than that in the HM or EO. Conclusion: The lunches of Chinese adults had common problems in excess meat intake and a severe lack of fruit and milk·dairy products. Even institutional meals were not ideal as single meals for Chinese adults, although they were better in food diversity. Customized dietary educational programs based on balanced meal plans need to be established, especially for those Chinese people having lunch at home or eating out. In addition, a systematic food service program should be developed and firmly implemented.

• 한국노년학
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• v.32 no.3
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• pp.689-701
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• 2012

The purposes of this study were to identify the changes of postprandial blood pressure and pulse rates of elderly living in nursing homes by time and position after a meal. Blood pressure and pulse rates of 141 elderly aged over 65 years were measured at before the meal to 90 minutes after the meal by 15 min. interval. Data were analyzed by descriptive statistics, repeated measures of ANOVA, ANCOVA, and t-test using the SPSS program. There were no significant differences in change of systolic blood pressure and pulse rates by time between sitting group and lying group after meal. The biggest drops in systolic pressure in sitting and lying position were occurred at 30 min and 45min respectively after the meal. There were no significant change in pulse rates except for the immediately after meal in lying position. To prevent complications of postprandial blood pressure reduction, nurses should carefully monitor blood pressure of elderly in lying position at least from 30 min. till to 90 min. after the meal.