• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.9 no.1
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• pp.91-97
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• 1998

Objectives：This study was designed for testing of Eating Attitude Test for Korean adolescents (EAT-26KA) on internal reliability and test-retest reliability and evaluation of each items through factor analysis. Methods：Total 1,160 middle and high school students were surveyed on June 1996. The questionnaire had been delivered by school teachers two weeks earlier before survey started. Among the 1,160 students, 114 students were selected by random. And then they were retested with same questionnaire on July 1996, four weeks later Result：Internal consistency of EAT-26KA was relatively good(Cronbach’s ${\alpha}$ =.83). There was statistically significance on test-retest reliability(r=.63 p<.01). But two items showed negative correlations(item No. 9, 17). and 5 items had low level correlation(p>.05, item No. 2, 6, 12, 21, 24). We performed factor analysis on whole items except No. 25 item. Result of factor analysis showed that the factor structure of EAT-26KA were different from that of EAT-26. Conclusion：The EAT-26KA is useful for the survey of the eating behavior and problems in Korean adolescents.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.274-284
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• 2004

The purpose of this study was to examine the prevalence of eating disorders and the dietary, and psychological factors that influence eating disorders in high school girls. Data was collected from 4 vocational and 4 general girls' high schools in Incheon. Among the total of 595 questionnaires collected, 581 were analyzed. For data analyses, frequency, percentage, average, t-test, one-way ANOVA, Duncan's Post-Hoc and regression were conducted using SPSS WIN ver 10.0 program. As a result, 25 out of 581 students (4.3％) are judged to have eating disorders. The mean BMI of the subjects is 20.2, but the BMI students think of as ideal is 17.6. Since the frequencies of diet trial, taking diet pills, and skipping dinner are higher, the average score of Eating Attitudes Test for Korean Adolescents (EAT-26KA) is higher, they are more likely to have eating disorders. The lower the degree of body satisfaction and self esteem are, the higher the average score of EAT-26KA is. It tells that the possibility of developing eating disorders is closely related to BMI and psychological factors specially body satisfaction.

• Korean Journal of Psychosomatic Medicine
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• v.9 no.2
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• pp.182-193
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• 2001

The purpose of this study is to evaluate correlation of adolescent eating attitude and psychological factors which might influence the eating attitude such as depression, aggression and impulsiveness. The author also tried to identify relationship between adolescent eating attitude and biological factors such as serum cholesterol level and triglyceride level. Two hundred and forty one female high school students without physical disorder were selected as study subjects. For the study, Eating Attitude Test-26KA (EAT -26KA), Beck Depression Inventory (BDI) -Korean version, Barrat Impulsiveness scale (BIS) -Korean version, and Buss-DurKee Hostility Inventory (BDHI) -Korean version were used. Serum cholesterol level and triglyceride level were also investigated. For the purpose of identifying factors which could influence eating attitude of adolescence, stepwise multiple linear regression analysis was done. Total score of BDHI could be most significant factor to explain eating attitude, and BDI, serum cholesterol/triglyceride level be second, third position respectively. But, BIS was not significant predicting parameter. The contributing portion of these factors to explain eating behavior was 25.9%.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.232-252
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• 2009

This study investigated dieting behavior, awareness of body shapes, and eating disorders in female adolescents according to age and BMI. The Eating Attitude Test for Korean Adolescents (EAT-26KA) and sociocultural standards were used to measure eating disorders and sociocultural attitudes related to appearance, respectively. In addition, the BDI (Beck Depression Inventory) scale was used to measure the correlation between disordered eating and depression. The data were collected from 390 female adolescents living in Seoul and were analyzed using SPSS15.0. The results indicated that subjects wanted to be thinner despite having a normal body weight (BMI 19.35${\pm}$2.73). They also thought of themselves as fat and with desires to be slimmer, and viewed "diet and exercise" as the best way to lose weight. About 67.4% of the respondents had tried a diet and had experienced dizziness, anorexia, and general exhaustion while dieting. Also, 5.1% of the subjects were classified as eating disorder and suffered from stress to be thin. In addition, 85.0% of the subjects with eating disorder had tried a diet due to "appearance". They thought that "being underweight" was an ideal body image and considered themselves fat, although their BMIs were in the normal range (19.94${\pm}$2.02). In terms of symptoms during dieting, many of the subjects dealing with an eating disorder felt dizzy, had low energy, and were depressed. In conclusion, we must educate young females about healthy eating and positive body image to prevent the development of adolescent eating disorders.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.36-44
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• 2007

In order to evaluate the utilization of immature green barley kernels as food processing material, these experiments were carried out to analyze free sugars, free amino acids, mineral contents and color of two naked barley varieties according to their heading dates. Contents such as moisture, protein, fat, ash, and free sugars were gradually decreased according to the days after heading of the nonwaxy naked barley 'Saessalbori' and waxy naked barley 'Hinchalssalbori', while crude fiber and starch were gradually increased. Contents like maltose and maltotriose in immature green kernels were high, but free amino acids showed a tendency to decrease, among which the alanine content was the highest. As barley matured, beta-glucan content, redness and yellowness increased, while lightness decreased. Considering chemical composition and color, the immature green cereals were produced through blanching the spikes harvested before the yellow ripe stage around $26{\sim}27$ days after heading. The optimum duration of harvest was very limited to produce green whole grains. The harvested green barley cereals is able to eat raw barley or cook it as food processing material.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.9 no.1
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• pp.98-104
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• 1998

A 12-year-old girl with a 6 year history of childhood-onset schizophrenia required 2 hospitalizations and long-term clozapine trial due to inadequate responses to combinations of typical neuroleptics and traditional treatments of schizophrenic disorder. On admission, she had continuous auditory and visual hallucinations, persecutory delusion, emotional instability, regression of behaviors including temper tantrums as well as specific developmental delays in learning, language, and motor coordination. The clozapine trial significantly reduced most of the positive symptoms, and facilitated in successful discharge from the hospital. During the 4 year clozapine treatment, no significant adverse reactions were noted, and she returned to a structured school setting with minimal degrees of schizophrenic symptoms. From this clinical experience, we suggest that clozapine might be safe and effective in treating treatment-refractory schizophrenic children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.