• Nutrition Research and Practice
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• 제7권4호
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• pp.336-341
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• 2013

This study is to verify the effects of sensory education based on classroom activities for $2^{nd}$ and $3^{rd}$ grade children. The hypothesis is that children who participated in sensory education would demonstrate positive changes in eating behaviors through sensory experiences. The sensory education program consists of 12 lessons. Twenty-six children were being recruited from one school in Changwon, Korea. Two control groups, one of which was the same age as the educated group and the other group of sixth graders, were selected by random sampling from the same school. Children answered a self-administered questionnaire. The parents (n = 20) of the children who participated in the program, took part in evaluating the program through self-administered questionnaires after the program ended. The questionnaire contained variables of general characteristics, education satisfaction, nutrition knowledge, eating attitude and behavior concerning unfamiliar foods. The score of nutrition knowledge was improved in educated children (P < 0.05). Food neophobia score towards unfamiliar foods (P < 0.05) was increased in educated children, but there are no changes in eating behaviors in all groups towards unfamiliar foods. In conclusion, sensory education is useful for having a positive eating attitude among children. Its consistent implementation could lead to healthier and well-balanced eating behaviors for children.

• 사상체질의학회지
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• 제22권3호
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• pp.110-121
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• 2010

1. Objectives: This investigation compares the eating behaviors across normal-weight male groups of different Sasang constitutional types. 2. Methods: We recruited 31 male participants aged 20-35 with BMI 18.5-23. The eating behavior was assessed using Gastrointestinal Symptom Rating Scale (GSRS), Bulimia Test Revised (BULIT-R), Korean Version of Eating Attitude Test-26 (KEAT-26), and Dutch Eating Behavior Questionnaire (DEBQ). 3. Results: 1) Assessments made by GSRS, KEAT-26, and BULIT-R were not significantly different across different Sasang constitutional types. (p<0.05) 2) The Soeum group showed significantly lower BMI and body weight compared to the Soyang and Taeeum groups. 3) The Emotional eating subscale of DEBQ differed significantly across different Sasang constitutional types. (p<0.05) 4) The Soeum group showed a significantly lower Emotional eating subscale score of DEBQ compared to the Soyang and Taeeum groups. 4. Conclusions: The results of this study suggest that emotional factors could influence eating behaviors differently across different Sasang constitutional types, in which the Soeum type is less affected than the Soyang type by emotional states.

• 한국식품조리과학회지
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• 제29권4호
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1172-1179
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• 1999

The purpose of this study was to determine eating behaviors and nutrient intakes of 256 third grade primary school children(134:boys, 122:girls) in Kwangju. There were no significant differences in the heights, weights, physical circumferences measurements between the boys and girls, but the skinfold thickness measurements were significantly different. Most nutrient intakes were higher than the Rec ommended Dietary Allowances but the intake of energy, calcium, and vitamin E were lower than the RDA. The intakes of calcium, niacin, and vitamin E of the girls were significantly lower than those of the boys. With regard to meal volume, 13.6% of the subjects has been 'much'. With regard to meal speed, 24.6% of the subjects has been 'fast'. The study also found that 50% of the subjects skipped breakfast, 67.6% of the subjects had irregular meal times, 64.6% of the subjects ate snacks after dinner and 85.9% of the subjects ate snacks. These results show that the nutrient intake of children was related to snack eating more than regular meals. With regard to dietary behavior and nutrient intakes, meal volume, meal speed, skipping breakfast, eating snacks and eating snacks after dinner were major influences. But regularity of meal time was not influence on nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. This reasserts the importance of nutrition education to children through teachers, parents and dietitians. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• 대한지역사회영양학회지
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• 제21권5호
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• pp.405-414
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• 2016

Objectives: The associations between the eating behavior and energy and macronutrient intake from meals and snacks consumed during different times of the day across the menstrual cycle were investigated in 74 healthy female college students. Methods: A 9-day food record was collected during the last 3 days before menstrual onset (phase 1) and the first 3 days after menstrual onset (phase 2) and from the 4th to the 6th day after menstrual onset (phase 3), respectively. Anthropometry was assessed and eating behaviors were measured using the Dutch Eating Behavior Questionnaire (DEBQ). Results: External eating was the most prevalent type of eating behavior, followed by restrained eating and emotional eating. Restrained eating was positively associated with energy, carbohydrate and lipid intake at the breakfast and midmorning snack during phase 3. However, emotional eating was also positively related to energy and macronutrient intake at the dinner and after-dinner snack during phase 1 and phase 3, with higher level detected in the phase 1. The association of emotional eating with the snack consumption was highest in phase 1. External eating was positively associated with energy and macronutrient intakes at the dinner and after-dinner snack across the three phases, the highest level being phase 1. In addition, restrained eating was positively associated with the weight, body mass index(BMI), fat mass, waist and hip girth of the subjects. Conclusions: Eating behaviors varied with regard to meals and snacks consumed during different times of the day across the three menstrual phases. Dinner and afterdinner snack consumption in premenstrual phase could be considered as a time when women are more prone to overconsumption and uncontrolled eating.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• 한국식생활문화학회지
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• 제20권1호
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• pp.1-14
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• 2005

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest $(3.97{\pm}0.65)$ for food preference, and vegetables ranked lowest for food preference $(2.46{\pm}0.68)$. Food preference in regard to cooking process indicated the highest preference was for fried foods $(3.80{\pm}0.68)$ and the lowest preference was for raw vegetables $(2.61{\pm}1.27)$ and namul $(2.85{\pm}1.13)$. Preference for taste ranked the highest $(4.30{\pm}0.91)$ but preference for looks recorded the lowest $(3.95{\pm}0.89)$. Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p<0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

• 보건교육건강증진학회지
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• 제31권4호
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• pp.37-49
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• 2014

Objectives: The aim of this study was to evaluate the effects of a lifestyle modification program for Korean adults with cardiovascular disease risk factors on their health behaviors and health status. Methods: A total of 448 adults with abdominal obesity and additional cardiovascular disease risk factors(high blood pressure, low HDL-cholesterol, high triglyceride or high blood glucose) were randomly assigned to either an intensive intervention group (IIG, n=216) or a minimal intervention group(MIG, n=232). Participants in the IIG received lifestyle modification program which consisted of health counseling with nutrition assessment, health booklet and health diary, while those in MIG received minimal information. Results: The participants in the IIG significantly improved dietary habits(p<.05), retrained eating(p<.001), external eating(p<.01) behaviors, leisure time physical activity(p<.05), dietary self-efficacy(p<.01), exercise self-efficacy(p<.01) and MetS score(p<.001) after 3 months. In addition, the participants in the IIG showed more improvement in dietary habits(p<.05) compared with those in the MIG. Conclusion: The lifestyle modification program was effective in improving some health behaviors, behavioral determinants and cardiovascular risk factors for a short term.

• 부모자녀건강학회지
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• 제9권1호
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• pp.72-82
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• 2006

Purpose: To analyze the health concept and health behaviors in school children through the interview on study groups. To obtain the subjective data for health concept and health behaviors in school children. Methods: This study is a qualitative study applied the interview of study groups. Participants are 12 people and two groups- each of them is 3 males and females, which are $6^{th}$grade of elementary schools located in Seoul city and Kyung-gi Province. The interviews were conducted twice on November in 2005. Results: 83 items are significantly related in health concept for school children. The results are the following; 1) the significant health concept for school children is 15 items and there are 5 areas- strength, comfort, action, compatibility and normal life. 2) the actual health behaviors are 23 items and there are 8 areas-exercising, associating, mentally resting, laughing, releasing stress, well sleeping, well eating and receivingcheck-up. 3) the needed and the wanted health behaviors are 45 items and there are 12 areas-well eating, well cleaning, exercising, playing, comforting, resting, staying in familiar environment, receiving regular check-up, abstaining, associating, enjoying hobbies, and forming environment & facilities. Conclusion: For health concepts, school children consider significantly not only physical activities but also social and mental activities and environment. They also want exercising, abstaining, eating well, checking-up, enjoying hobbies, forming environment & facilities with various activities.

• 대한불안의학회지
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• 제3권2호
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• pp.69-76
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• 2007

Anorexia nervosa is a physical and psychosocial disorder that occurs most frequently in adolescent girls and young adult women. A decade ago, anorexia nervosa was rare outside of the developed western countries. However, it is now becoming a common clinical problem among young women in Korea. It is not enough to merely focus on relieving patients from the symptoms of "not eating," which is a practice that has been adopted by some forms of hospital care. The evidence base to guide treatment is limited. Nevertheless, there is the hope that a better understanding of the factors that play a role in the initiation and maintenance of disordered eating behaviors may be lead to more sophisticated treatments. This review aims to look beyond the overt "not eating" phenotype of anorexia nervosa and considers eating disorder endophenotypes based on Treasure's model. The first part of the review sets the basis for a framework of potential eating disorder endophenotypes. A description of the evidence of disordered eating behaviors as well as the clinical and psychopathological features associated with the central control of appetite follow. Finally, we describe how endophenotypes can be translated into treatments.