• Journal of Nutrition and Health
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• v.55 no.5
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• pp.587-600
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• 2022

Purpose: This study was performed to analyze customer needs for the operation of unmanned food stores on a university campus. Methods: A total of 329 responses were collected from customers who had purchased food at the stores. Statistical analyses were conducted using the SPSS program for frequency analysis, χ2-test, t-test, one-way analysis of variance, and Duncan's multiple range test. Results: On average, the overall satisfaction score for lunch and the eating location was 3.91 out of 5 points. Overall satisfaction was significantly higher for home cooking, and lower for eating at convenience stores (p < 0.001), and the score for eating with family was significantly higher than for eating alone or with friends (p < 0.001). On average, the intention to use an unmanned store received a score of 3.98 out of 5 points, while 'home cooking (3.76)' was significantly lower than other eating locations and eating at 'convenience stores (4.38)' was significantly higher than other eating locations (p < 0.05). The desired time of use for unmanned food stores was 'lunch (54.1%)', 'dinner (46.2%)', and 'afternoon snack (41.9%)', and the desired foods were 'doshirak (62.0%)', 'sandwich (56.2%)', 'fruit cup (54.4%)', 'salad (51.7%)', and 'kimbap (50.5%)'. There were significantly more opinions that single-person households would use unmanned food stores for dinner more than family households (p < 0.05), and significantly more willingness to purchase fruit cup (p < 0.05). The average prices (Korean won) that the subjects were willing to pay for the purchase of food were 4,991 for doshirak, 3,403 for salad, 2,745 for fruit cup, 2,609 for sandwich, and 2,235 for kimbap. Conclusion: For the successful operation of the unmanned food stores on the university campus, the store manager should grasp the customer's needs in real-time and establish an effective marketing strategy.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.348-358
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• 2012

This study aims to prepare the basic data of the teeth color by measuring analyze mode using the color of the maxillary anterior teeth (maxillary central incisor, lateral incisor, canine) of the college students in their twenties as the dental colorimeter. The maxillary anterior teeth of the subjects of study as 467 students (male 89, female 378) were measured from 14 November to 2 December, 2011, so the color of total 1,401 teeth was examined, and oral health and eating habit attributes were researched. The survey results were as follows. 1. The color of maxillary anterior teeth was changed from maxillary central incisor to maxillary canine, brightness ($L^*$) was decreased $76.79{\pm}4.86$ to $69.72{\pm}4.62$, red chroma ($a^*$) was increased $2.02{\pm}2.00$ to $4.10{\pm}2.60$, yellow chroma ($b^*$) was increased $15.51{\pm}3.42$ to $20.10{\pm}3.46$. 2. Brightness ($L^*$) was different according to sex (p< 0.001), major (p<0.001), grade (p<0.001), smoking (p<0.001), oral health education (p<0.01), daily brushing frequency (p<0.001), brushing method (p<0.05), oral hygiene devices (p<0.001), and red chroma ($a^*$) to major (p<0.001), daily brushing frequency (p<0.05), brushing time after meals (p<0.01), oral hygiene devices (p<0.01), and yellow chroma ($b^*$) to brushing time after meals (p<0.01), subjective tooth color (p<0.001). 3. Brightness ($L^*$) of eating habit attributes was different according to coke, candy ($R^2=0.053$, p<0.05). In conclusion, this study demonstrates that the color of maxillary anterior teeth has differences in brightness ($L^*$), red chroma ($a^*$), yellow chroma ($b^*$) from each tooth, also these showed various tendency according to the oral health and eating habit attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.319-332
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• 2009

The present study was performed to analyze the life style and eating behavior of stroke patients and to find the risk factors related to stroke incidence in Daegu and Gyeongbuk Province, Korea. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community inhabitants who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews using questionnaires on the general characteristics, life-style, eating behavior, food intake frequency and food preference. The high body mass index, preexisting diseases such as diabetes and hypertension, stroke family history, smoking, overeating habit and high preference for sweet, greasy and meat foods appeared to be the risk factors for stroke incidence. On the other hand, the results suggest that life style of regular exercise and nonsmoking, food habits of green tea drinking and enough chewing, preference for Korean meal type, high intake frequency for legumes, vegetables, mushrooms, seaweeds, fishes and shell fishes, soy milk and green tea might be the protective factors for the stroke. Therefore, maintenance of healthy weight, the prevention and management of the deteriorative chronic diseases, change of life style and improvement of eating behaviors are considered to be important for stroke prevention.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1397-1407
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• 2017

The aim of a school attendance policy (SAP) is to ensure breakfast time for school-aged adolescents. Therefore, this study investigated the effects of SAP on dietary behavior, particularly breakfast consumption, among adolescent middle school students (n=426) in the Ansan area of Gyeonggi-do. After implementation of the SAP, the response rates for eating breakfast every-day among boys (P>0.05) and girls (P<0.05) slightly increased by 44.6% and 35.8%, respectively, compared to before the SAP. Further, the degree of satisfaction with breakfast increased among both boys ('satisfied' and 'strongly satisfied'; 32.4% and 21.6%, respectively) (P<0.01) and girls ('satisfied' and 'strongly satisfied'; 32.8% and 14.2%, respectively) (P<0.001) compared to before the SAP. Moreover, boys (56.8%) and girls (53.9%) were aware that the SAP increased breakfast-eating frequency. Increases in deep sleep as a result of the SAP were high in both boys (39.2%) and girls (47.1%), and sleeping hours among boys (P<0.05) and girls (P<0.01) increased compared to before the SAP. The respondents were aware of the positive effects on physical function such as reduction of physical fatigue (boys 40.1%, girls 38.2%) and improvement of physical health (boys 36.5%, girls 32.8%). Thus, systematic and sustained political support at the national level is required to encourage healthy breakfast eating and physical activity in middle school students.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.185-197
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• 1991

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was $93.0{\pm}23.4$ minutes. The average frequency of taking food was $4.0{\pm}1.1$ and the average frequency of taking food after satiety was $1.4{\pm}0.8$. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were $30.4{\pm}7.1$ out of 175 and the average weight of the consumed food was $995.0{\pm}240.9$ g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was $7.1{\pm}2.2$ and the average food weight time was $233.7{\pm}69.7$ g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was $50.5{\pm}8.9$. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.

• Journal of Nutrition and Health
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• v.46 no.3
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• pp.250-260
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• 2013

The purposes of this study were 1) to investigate eating behaviors and patterns in breast cancer patients using a newly developed food frequency questionnaire and 2) to examine perception and use of nutritional information about breast cancer treatment among cancer patients treated with radiation therapy. Sixty breast cancer patients (case group) undergoing radiation therapy in Ajou University Hospital, Suwon, South Korea and 79 healthy women (control group) participated in this study. Mean age of subjects in the control group was $46.00{\pm}7.88$ years and BMI was $23.12{\pm}2.85kg/m^2$, and that of the case group was $50.06{\pm}11.64$ years and $22.32{\pm}3.24kg/m^2$. The results of eating behaviors showed several significant differences between control and case groups. Breast cancer patients ate meals on a more regular basis, on time, and more frequently compared to control subjects. In addition, they preferred more salty or spicy and bland food compared to healthy women. According to answers from the food frequency questionnaire, breast cancer patients consumed significantly lower amounts of boiled white rice, meats and processed food, fish and shellfish, coffee, milk, and cheese, whereas they consumed a significantly large amount of boiled multigrain rice, vegetable, seaweeds, soybean and processed food, and yoghurt compared to healthy women. This study also observed the way in which cancer patients and healthy control subjects obtain information about breast cancer treatment and its reliabilities. Results showed that healthy women did not hesitate to obtain information from mass media, while breast cancer patients would obtain nutritional information from specialists rather than mass media. Results of this survey confirmed that breast cancer patients avoided intake of red meat protein, even though they already recognized the importance of dietary protein intake for recuperation and treatment of the disease. These results could be used for future diet and nutrition guidelines for breast cancer patients.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.336-348
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• 2024

Purpose: The use of food delivery services is increasing continuously in Korea, which may lead to nutritional problems and obesity. Despite this, the research on the association between delivered food consumption and obesity has been insufficient. This study examined the relationship between delivered food consumption and dietary behaviors and obesity among young adults in Jeju. Methods: An online survey was conducted from March 15 to April 5, 2023; 312 participants aged 19-39 years were included in the final analysis. The frequency, types, and time of delivered food consumption were measured using a questionnaire. The dietary behaviors included the following: eating out, breakfast consumption, recognition of nutrition labels, and eating salty foods, vegetables, and fruit. Obesity was defined using the body mass index based on self-reported body weight and height. Results: Approximately 59.3% of the participants ordered delivery foods more than one time/week. The frequency of delivered food consumption was higher in people who consumed breakfast < 5 times/week than those who consumed ≥ 5 times/week (p = 0.0088). People who usually eat salty foods tended to consume delivered food more frequently than those who did not (p = 0.0377). On the other hand, people who consumed fruits ≥ 1 time/day had a higher frequency of delivered food consumption than those who consumed fruits < 1 time/day (p = 0.0110). After adjusting for the confounding variables, the group who consumed delivered foods more than three times/week had an increased odds ratio (OR) of obesity compared to those who consumed less one time/week (OR, 2.38; 95% confidence intervals, 1.12-5.06). Conclusion: Young adults in Jeju who frequently consume delivered foods tended to have poor dietary habits including skipping breakfast and eating salty, and they had an increased odds of obesity. The overall dietary patterns can be improved by providing nutrition education and developing policies to promote or support healthy food choices when ordering delivered foods or eating out.

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.141-164
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• 2018

The purpose of this study was to investigate the stress perception, dietary habits, lifestyle and snack intake behaviors of students to help dietary education of high school students in Jeonnam area. The data were collected from high school students in Jeonnam area and 503 questionnaires were used for analysis. The main results of this study are as follows. First, the mean scores of high school students' perception of stress were 2.92 points for male students and 3.07 points for female students, and female students were statistically significantly higher than male students(p<.01). Stress perceptions showed significant differences in school stress(p<.001) and family stress(p<.05) according to gender, and female students gained more stressed than male students. Second, the dietary habits and lifestyle characteristics of high school students by gender showed significant difference between male students and female students at the one meal time(p<.001), the amount of meal(p<.05), the tendency of eating habits(p<.001), the salty taste of food(p<.05), the exercise frequency per week(p<.001) and the exercise time per day(p<.001), respectively. One meal time was shorter for male students than for female students, and the amount of meals was more suitable amount for female students than male students. Also, male students ate more regularly than female students and female students preferred more stimulating foods than male students. Male students ate slightly bland salty taste, and female students ate standard salty taste. The exercise frequency per week and the exercise time per day were more in male students than in female students. Third, the snack intake characteristics of high school students by gender showed significantly different between male students and female students at the cost of snack per day(p<.01), the time to eat snacks(p<.01) and the favorite snacks(p<.001), respectively. The cost of snack per day was higher for female students than for male students in case of less than 4,000 won. The time for eating snack showed that 'Irregularly' was high for male students and 'In the evening after lunch' was high for female students. The favorite snacks were cookies, candies and chocolates for male and female students. Forth, the dietary habits and lifestyle characteristics of high school students by stress level showed significantly different at the frequency of daily meals(p<.05), the tendency of eating habits(p<.01) and the salty taste of food(p<.05), respectively. The frequency of daily meals was more than four times in case of the 'High stress' and 'Low stress' groups. The tendency of eating habit was low in regular meal rate in 'High stress' group. Fifth, the snack intake characteristics of high school students by stress level showed significantly different in the frequency of snacks per day(p<.05) and the favorite taste of snacks(p<.05). In case of the frequency of daily snack intake, 'More than 4 times' was highest in 'High stress' group and 'Low stress' group. The favorite taste of snacks showed that the spicy taste was highest in the 'High stress' group and the 'Low stress' group.

• Journal of Community Nutrition
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• v.4 no.3
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• pp.143-150
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• 2002

The objective of this study is to establish outcome validity for three instruments that assess whether subjects met recommendations for daily servings of fruits and vegetables for“Stage of Change”research. A convenience sample of 294 college students was recruited from introductory nutrition classes at Michigan State University in the United States. To measure servings of fruits and vegetables, separately, three types of methods (self-rated intake, 24-hour recall and food frequency) were used in comparison to the servings from a three-day food record, the criterion used. The outcome validity was assessed based on whether or not at least two servings of fruits and three servings of vegetables were reported. Validity was assessed by sensitivity, to measure the ability to detect low intakes, and by specificity, to measure ability to detect adequate intakes. Cohen's kappa was used as well to examine the agreement between the three methods and a three-day food record. The results showed, for fruits, the 24-hour recall had the best agreement (recall 0.54, self-rated : 0.31, food frequency : 0.29) with a three-day food record for servings consumed by people in pre-action or post-action stages. Sensitivity for fruit was also best using a recall (0.81). For vegetables, however, all three methods had low agreement (food frequency : 0.27, recall : 0.21, self-rated : 0.17) with the results of the three-day food record. Self-rated intakes for vegetables had the best sensitivity (0.66) and the food frequency had the best specificity (0.73). Therefore, researcher can use the 24-hour recall method to identify people who consume inadequate servings of fruit. To detect adequate vegetable intake, the food frequency was best of the three methods. Accuracy may be improved by probing for vegetables in mixed dishes and on sandwiches. (J Community Nutrition 4(3)： 143∼150, 2002)

• Korean Journal of Community Nutrition
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• v.26 no.2
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• pp.111-121
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• 2021

Objectives: This study examined ways to promote desirable eating habits by choosing foods with low sugar contents and provide nutrition education in adolescents. Methods: This study was a cross-sectional survey. The sugar reduction perception and knowledge, sugary food preference, and intake frequency of 487 male and female high school students in Incheon were analyzed comparatively. Results: Approximately 94.9% and 94.5% of the subjects were unaware of the promotion of a sugar reduction policy and the sugar reduction in the basic guidelines for school meals, respectively. Approximately 95% of them had not received any sugar reduction nutrition education, and 90% were not interested in sugar reduction. The perception for sugar reduction was significantly higher in girls (3.43 out of 5 points) than in boys (3.16 out of 5 points) (P < 0.001). Knowledge about sugar was 3.65 out of 6 points in girls and 3.04 points in boys (P < 0.001). The preference and intake frequency for fruits of the total students were 4.24 out of 5 points and 2.56, respectively. For beverages, the preference was significantly higher in boys (3.97 points) than in girls (3.70 points) (P < 0.001), and the intake frequency was significantly higher in boys (2.26 points) than in girls (2.08 points) (P < 0.001). The preference for snacks was significantly higher for girls (4.19 points) than boys (4.02 points) (P < 0.01), and the intake frequency was 2.22 points in boys and 2.17 in girls, showing no significant difference. Sugar reduction perception and knowledge about sugar showed significant negative correlations with the snack intake frequency (r = -0.11, P < 0.05; -0.13, P < 0.05) after adjusting for gender, grade, and body mass index. Conclusions: The high school students' perception of sugar reduction was very low, and there was a significant correlation with sugary food intake, suggesting that the sugary food intake will decrease as the sugar reduction perception and knowledge about sugar increase.