• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.1 no.1
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• pp.172-177
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• 1990

The reverse of reinforcement technique was used in treating rumination of a 12-year old (estimated age) mentally retarded child in a residential setting. The subject's rumination pattern was first to vomit the food onto the floor and then to eat it back in several attempts. Consequently, the way to reverse the contingency of rumination in this child was to take away the discharge whenever rumination occurred. An ABAB single subject design was adopted to evaluate the treatment effect. In baseline 1 the frequency of his rumination for 2.5 hours after eating was an average of 46(range= 30-62), while decreased to 6.7 in treatment condition 1. However, when the discharge was not taken away in baseline 2, his rumination increased to 34 times and then decreased to zero to 1 time when the reverse of reinforcement was reinstituted in treatment condition 2. The results clearly indicate that the reverse of reinforcement which was implemented in the form of removing the discharge from the floor was successful. It was reported that the treatment effect has been maintained over 10 months post treatment.

• Journal of the Korean Society of School Health
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• v.13 no.2
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• pp.283-293
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• 2000

The following results were obtained after data adjustment and analysis of a study consisting of self-writing, of oral check-ups and questionnaires of 356 students of the O middle school in Suwon in June of 2000. The purpose of this study was to discover the effects of the dental health types of middle school students on dental caries and to understand the specific teeth of dental health types due to educational experience. Based on such data, we want to develop a desirable educational program for middle school dental heath. 1. The DMFT index was higher in females (0.75+4.39) than males(4.99+3.67), so there was a significant difference(p=0.000) 2. The DMFT index increased from the ages of 12 (4.69+3.90). 13 (5.69+3.67), 14 (6.18+4.39) and 15(6.98+4.08) and were significantly different (p=0.011). 3. There was no difference in the DMFT index regarding the method of brushing, educational experience for dental health, oral hygiene index and plaque index in dental health types. Yet, the more snack-eating increased the higher the DMFT index increased; thus, there was found a significant difference (p=0.0006). The more fluoride use increased, the lower the DMFT index; thus, there was a significant difference (p=0.048). As for the self-awareness index of dental health, the ones who answered positively had a DMFT index of 2.14+ 1.83 and those who answered negatively had a DMFT index of 7.00+3.94; thus, there was a significant difference (p=0.000). 4. For those who had had educational experience in dental health, a rolling method was used in brushing, and the frequency of fluoride use was high; the self-awareness index of dental health was high as well.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.179-189
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• 2010

The purpose of this study was to investigate intakes of processed food and use and understanding of food labeling by middle school students in the Chonbuk area. Self-administered questionnaires were completed by 912 middle school students. Questionnaires included questions regarding general characteristics of the students, intakes of processed food, perception of food labeling, and knowledge of food labeling. Data were analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $x^2$-test and the t-test. The frequency of processed foods being consumed at least two times per day was 31.0%, once a day was 30.5%, once a week was 26.0%, and eating rarely was 12.5%. Most frequently consumed processed foods were milk and milk products, bread and biscuits, and candy and chocolates. When the subjects bought processed foods, they read the general facts 3.1 out of 5.0 points, where the scores for females (3.2) were higher than the males (3.0) at p<.001. The subjects read the nutrition facts 2.7 out of the 5.0 points, and the scores of the females (3.0) were again higher than the males (2.5) at p<.001. The subjects recognized the necessity of general facts(3.5) and nutrition facts(3.4) of food labeling, but, only 33.9% of the subjects had received food labeling education. The accuracy rate of the food labeling knowledge of the subjects was not high, the accuracy rate ranged from 19.3% to 76.8%. Therefore, it is necessary to develop school programs for middle school students to provide education on processed foods, food labeling, general facts and nutrition facts.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.103-117
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• 2010

The purpose of this study was broken down into four sections. First, this study identified both single workers' lifestyles and their motives for going to restaurants. The study classified the consumers and then confirmed the attributes of selection that the consumers considered important when eating out at family restaurants. Second, the study analyzed the consumers' lifestyles, motives for going to restaurants (user motive), and the attributes of selection for the restaurant. Third, the study analyzed how the attributes of selection toward the family restaurant affect the consumer's satisfaction and the consumer's intention of revisiting the restaurant. Fourth, the study analyzed how consumer satisfaction affects the intention to revisit the family restaurant. After the execution of the aforementioned four steps, the study was successful in meeting its purpose: to provide information to enhance the satisfaction of the consumer and to provide foundation material for consumer policy. In regards to the analytical method, this study performed a Frequency Analysis, Factor Analysis, Reliability Analysis, Cluster Analysis, ANOVA Analysis, and Multiple Regression Analysis. The analytical results from the study are as follows. Lifestyle was categorized into 4 factors and 4 clusters. User motive was grouped into 3 factors and 4 clusters. The attributes of selection for family restaurants were categorized into 4 factors. Based on the lifestyle cluster, the attributes of selection for family restaurants showed a statistically significant difference. In addition, based on the cluster of user motive, the attributes of selection for family restaurants showed a statistically significant difference. Lastly, the attributes of selection for family restaurants were found to affect both the intention of revisiting the restaurant and consumer satisfaction after the consumers used the restaurants.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.91-106
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• 2002

To achieve these goals constituent dimensions and structural elements of the Japanese restaurants service quality are being investigated through the review of the food service industry and service. The survey about the importance and the Japanese restaurants was also conducted with a questionnaire to identify the tendency of customers who visited restaurants. These results and satisfactions hypotheses are being tested in the restaurant and the empirical research aye both conducted to achieve time research purposes. Japanese restaurants, located in the metropolitan area, are being selected as the object limits of the survey. Eighty-seven questionnaires are being distributed three kinds restaurants which means total 250 for all, and from which 230 are being analyzed. Frequency and $\chi$$^2$test were applied for the general matters and the conditions of object while Cronbach's Alpha coefficient and factor analysis were applied for reliability and validity. t-test was attempted to fine the importance and the satisfaction of the service quality. Also ANOVA was utilized. After examining the results of this survey, few facts were apparent. First the number of male ana female customers in the Japanese restaurants are divided evenly in about 55% of male customers and 45% of female customers. However, these people have a wide variety of jos. Another evident fact present on this survey shows that customers eating at a less expensive restaurants have a income of 1,000,000 won where as the expensive or high-end restaurants have customers with higher income than average. The price sensitive customers studied in this survey shows that they spend on average 30,000 to 70,000 won per person in the less expensive establishments. Therefore, with some service quality restructuring, application of new systems and ideas these restaurants could efficiently maximize their profit margin. Customers also showed that lower prices in lunch time would be an appealing incentive to deviate from standard lunch time 〈12:00~13:00〉and menu specials would be of interest to deviate from busy dinner time. In conclusion, since restaurants in the middle range category are not so many restaurants in lower range have a chance to maximize their profit. This study clearly shows that even the lower-end restaurants could raise their profit margin by incorporating new marketing techniques and by improving the service level of their restaurants.

• Journal of Families and Better Life
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• v.16 no.2
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• pp.123-136
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• 1998

The purpose of this study is to define the structure and characteristics of the time shared with parents and children. The three specific questions are asked. (1) How much time do parents and children share with? (2) What kind of effects do the demographic factors and the psychosocial factors have on the time shared with parents and children? (3) And how can the families be classified into different types according to the time shared with parents and children? For the empirically proved answers the 161 full0time housewife couples and the 174 wife employed couples in Seoul and Kyoungki-do are surveyed with a self reported time diary and a structured questionare. Such statistical methods as frequency percentage mean tobit analysis cluster analysis oneway ANOVA and Ducan's multiple range test are used to analize the data Main findings from this empirical study can be summarised like this. First the two largest parts of the time shared with parents and children are eating and TV atching. Second the eldest child's age degree of wife's education the number of children wife's employment status family income degree of the family cohesion the couple's attitude toward marriage and role salience are significantly related to the various kind of time shared with parents and children. Third the families are classified by the time shared with parents and children into three types. type 1: the family shared least time with type 2: the family shared passive leisure with type 3: the family shared active leisure with. Type 3 has very distinctive characteristics. This type of family's eldest child is youger than any other family's and this type of family has a full time housewife. And their family cohesion is higher and their couple's relationship is oriented more companionship.

• The Journal of Korean Society for School & Community Health Education
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• v.16 no.3
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• pp.31-40
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• 2015

Objectives: The study investigated constipation in male and female high school students and in order to provide data base for development of education and intervention programs aimed at preventing and managing constipation in high school students. Methods: The study used a technique of convenience sampling to mobilize the entire students in an academic high school in D region. Of the combined 360 copies of questionnaire distributed, 340 copies were collected and used for the final analysis. The gathered data were analyzed using frequency, percentage, and ${\chi}^2-test$ in SPSS 21. Results: The ratio of female students with constipation is significantly higher than that of male students with the condition(${\chi}^2=5.73$, p=0.017), and there were significant differences in exercise habits(${\chi}^2=26.75$, p<0.001), eating habits(${\chi}^2=43.19$, p<0.001), and bowel habits(${\chi}^2=22.96$, p<0.001) between female students and male students. Also there was significant difference in water intake between the normal group and the constipation group(${\chi}^2=10.01$, p=0.040). Significant differences between the two groups were also discovered in the level of perception of constipation(${\chi}^2=98.76$, p<0.001), bowel movement time(${\chi}^2=15.74$, p=0.008), and use of laxatives(${\chi}^2=17.68$, p<0.001) and enema(${\chi}^2=16.97$, p<0.001) for constipation relief. Conclusions: To prevent and manage constipation in high school students, education about healthy dietary, and bowel habits is required. Also there is an urgent need to improve the school toilet environment in order to respect the rights of students to void or defecate when necessary, a process which will require involvement of students, teachers, and other school staff.

• Journal of Nutrition and Health
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• v.37 no.7
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• pp.550-556
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• 2004

Dietary pattern analysis is important complementary approach for identifying associations between diet and chronic disease. A case-control study was conducted in order to examine dietary patterns and the risk of colon cancer in Korea. Data were collected from both 137 cases with either colorectal cancer or large bowl adenomatous polyps and 134 controls regarding social-demographic characteristics and food intake using a semi-quantitative food frequency questionnaire. We conducted factor analysis and identified 6 major dietary patterns: 'Well-being diet' characterized by higher intakes of potatoes, yogurt, soybean paste and vegetables, 'Meat & fish', 'Milk & juice', 'Pork & alcohol', 'Rice & kimchi', and 'Coffee & cake'. We calculated factor scores for each participant and examined the associations between dietary patterns and colon cancer risk. After adjusting for potential confounders, there was a relative risk for colon cancer of 0.16 (95% confidence interval, 0.07 - 0.34) when comparing the highest with the lowest tertile of the 'Well-being' pattern. Significant trends of decreasing risk of colon cancer also emerged with the 'Milk & juice' (OR = 0.40, 95% CI = 0.20 - 0.79). In contrast, inverse associations of the risk were found for 'Pork & alcohol' (OR = 1.92, 95% CI = 0.93 - 3.97), 'Coffee & cake' (OR = 2.18, 95% CI = 1.07 - 4.46). For the 'Meat & fish' pattern, the decreased risk of colon cancer was observed in the second tertile, but not in the highest tertile when comparing to the lowest. The 'Rice & kimchi' pattern had a nonsignificant association with the risk. These data suggest that major dietary patterns derived from the FFQ associated with the risk of colon cancer in Korea. Since foods are not consumed in isolation, dietary pattern research in natural eating behavior may be useful for understanding dietary causes of colon cancer.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.580-588
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• 2014

BACKGROUND/OBJECTIVES: The objective of the study was to provide useful insights into plain water intake of Korean adults according to life style, anthropometric, and dietary characteristics. SUBJECTS/METHODS: The data from the 2008-2010 Korea National Health and Nutrition Examination Survey were used. The subjects were 14,428 aged 20-64 years. Water intake was estimated by asking the question "How much water do you usually consume per day?". Dietary intake was estimated by 24-hour dietary recall. A qualitative food frequency questionnaire including 63 food items was also administered. RESULTS: The mean plain water intake for men and women were 6.3 cup/day and 4.6 cup/day, respectively. Plain water intake increased as lean body mass, waist circumference, and body mass index levels increased, except for percentage of body fat. As energy and alcohol intakes increased, plain water intake increased. As total weight of food intake and total volume of food intake increased, plain water intake increased. Plain water intake increased as consumption of vegetables increased. Plain water intake increased as frequencies of green tea, alcoholic drink, and all beverages were increased in men. Plain water intake increased with increased frequencies of green tea, milk, soy milk, and alcoholic drink and decreased frequencies of coffee and soda in women. CONCLUSIONS: Our results suggest that persons who had a higher waist circumference or lean body mass and women with higher BMI consumed more plain water. The persons eating high quality diet, or the persons who had more vegetables, green tea, milk, soy milk, or alcoholic drink consumed more plain water.

• Nutrition Research and Practice
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• v.7 no.1
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.