• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.707-719
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• 2008

This study was carried out to find the relationship among dietary behavior, dietary self efficacy and nutrition knowledge according to the perceived body shape of the 5th and 6th grade elementary students in Gangwon Province and found out their relationships. The results are as follows; The factors that showed significant difference according to perceived body shape were gender, father's education level, the number of siblings, birth order, obesity of parents and siblings and ideal body shape. For the perceived body shape, the students answered generally normal(48.9%), slightly fat(27.9%), thin(16.5%) and very fat(6.7%). Out of total students 76.5% of them were not satisfied with their body shape such that satisfactory(23.5%), want to lose weight(61.4%) and want to increase weight(15.1%). The score of eating behavior showed significant difference between perceived body shape on such questions as eating speed(p<0.001), frequency of fatty food intake(p<0.001), adequate intake quantity(p<0.001), balanced diet(p<0.05), frequency of going out to eat(p<0.001). The score of diet self efficacy showed significant difference in the area of general habit on such questions as whether to eat slowly together with friends (p<0.001), whether to eat adequate quantity(p<0.001), whether not to have snacks after dinner(p<0.001). And in the area of food selection it showed significant difference on such questions as to select ice cream in stead of yoplait(p<0.001). In the area of social circumstance it showed significant difference on such questions as to reject the food(p<0.01) and to restrain food in birthday party or holiday(p<0.05). In the area of emotional status it showed significant difference on the question about food restrain when boring and depressed(p<0.05 respectively). The score of nutrition knowledge showed significant difference according to the perceived body shape on such questions as total score(p<0.01), five basic food group(p<0.05), snack and body weight(p<0.001), calcium function(p<0.01). It showed perceived body shape co-related with the nutrition knowledge(p<0.01). In summary, the perceived body shape for the highly eating behavior was generally normal, for the highly dietary self efficacy was slightly fat, and for the highly nutrition knowledge was also slightly fat.

• Journal of Korean Home Economics Education Association
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• v.23 no.3
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• pp.37-51
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• 2011

The contents of 'Nutrition and Diet for Adolescents' in the 12 technology and home economics middle school 1st grade textbooks are analyzed based on the elaboration theory. The elaboration theory is the lecture strategy with 7 essential elements, proposed by Reigeluth. The elaboration strategies shown in 'Nutrition of Adolescents' and 'Diet for Adolescents' are all the same in 12 books, the conceptual elaboration, and the process elaboration, respectively. On the other hand, the elaboration strategies shown in 'Diet and Dietary Habit for Adolescents Nutrition Issues' and 'Proper Eating Habit and Nutrition Issues' are different depend upon the textbooks, all 3 conceptual, theoretical, and process elaborations strategies are shown. The element of pro study is presented by study objective, opening the thinking, and looking back. The summarizer is presented in all 11 but 1 textbooks by various activities and data. On the other hand, the element of analogy has the lowest implementation rate, only 3 among the 12 textbooks implement the analogy. The cognitive-strategy activator and learner control are shown in all 12 textbooks, mostly by data. Implementation of more activities and more analogies might be helpful to the students' participation and understanding the contents of 'Nutrition and Diet for Adolescents'.

• Journal of the Korean Home Economics Association
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• v.37 no.7
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• pp.69-81
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• 1999

The purpose of this study was to evaluate food behavior in relation to the program of kindergarten and day care center as well as to identify problems which can be aroused there. We conducted the survey repeatedly, ten times among same 124 preschool children below 5 years old. The instruments were categorized into 3 different parts: part 1 for pre-meal food behavior, part 2 for mid-meal food behavior, and part 3 for after-meal food behavior. These were types of checklists which consisted of guideline of habit formation for daily life, especially food habit were developed on the basis of the National Kindergarten Curriculum. We Have reached the following results. $\circled1$ The group of below 3 year-old children had lunch and snacks more frequently than other age groups. $\circled2$ The children's age did playa role as one of the factors which influences on children's food behavior. The less frequency of taking meals in day care center the better their food behavior score. $\circled3$ Therefore, the age of children whose age is 3 or Jess spent more (of day) time at care center and had significantly more number of meals and snack at the care center. In such case, the food behavior was found to be not in good shape. I-ence, the children who were more exposed to feeding meal in kindergarten and day care center, were like to form unfavorable food behavior. The average food behavior score is significantly correlated with pre-mea, mid-meal, and post-meal food behavior. The study suggested that feeding program for young children at kindergarten and day care center should be systematized and developed on the basis of the status of their food behavior.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.213-220
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• 2012

This study was conducted to identify dietary factors that may affect the occurrence of gastric cancer in Koreans. Preoperative daily nutrition intake and diet quality of patients diagnosed with gastric cancer were evaluated. Collected data were comparatively analyzed by gender. The results were then used to prepare basic materials to aid in the creation of a desirable postoperative nutrition management program. The subjects of this study were 812 patients (562 men and 250 women) who were diagnosed with gastric cancer and admitted for surgery at Soonchunhyang University Hospital between January 2003 and December 2010. Nutrition intake and diet quality were evaluated by the 24-hr recall method, the nutrient adequacy ratio, mean adequacy ratio (MAR), nutrient density (ND), index of nutritional quality (INQ), dietary variety score (DVS), and dietary diversity score (DDS). The rate of skipping meals and eating fast, alcohol consumption, and smoking were significantly higher in males than those in females. The levels of energy, protein, fat, carbohydrate, phosphorous, sodium, potassium, vitamin $B_1$, vitamin $B_2$, niacin, and cholesterol consumption were significantly higher in males than those in females. Intake of fiber, zinc, vitamin A, retinol, carotene, folic acid were significantly higher in females than those in males. MAR in males was significantly higher (0.83) than that in females (0.79). INQ values were higher in females for zinc, vitamin A, vitamin $B_2$, vitamin $B_6$, and folic acid than those in males. The average DVS was 17.63 for females and 13.19 for males. The average DDS was 3.68 and the male's average score was 3.44, whereas the female's average score was 3.92. In conclusion, males had more dietary habit problems and poor nutritional balance than those of females. Our findings suggest that proper nutritional management and adequate dietary education for the primary prevention of gastric cancer should be emphasized in men.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.78-84
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• 2010

This study was to designed to investigate the effects of nutrition education and exercise program for overweight or obese female adults, and also emphasize the necessity of a proper nutrition education. The anthropometric characteristics, nutritional intake, eating habit, and hematological index, physical examination were measured before and after program. Considering the time schedule of the subjects, the exercise program was divided into 3 sessions (morning, afternoon, and evening) and the subjects performed swimming and weight training for 4 weeks. The subjects were overweight or obese women, with an average age and height of each 46.1 and 156.3 cm. The weight and BMI were decreased significantly after nutrition education and exercise program. The back region of front arm (p<0.001), infrascapular region (p<0.001), body fat (p<0.001) were significantly decreased, and grasping power (p<0.01), back muscle power (p<0.001) were significantly increased after nutritional and exercise program. Total triglyceride level and fasting blood glucose (p<0.001) were decreased significantly after program. The intakes of vitamin D and vitamin $B_1$ were significantly changed after nutrition and exercise program. As for eating behavior and nutritional knowledge evaluation after program, the average score increased significantly (p<0.001). The results of this study show that this nutrition and exercise program can be an effective approach to improve their hematological index and nutritional and health status.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.262-276
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• 2021

Purpose: Although, the rate of skipping breakfast among adolescents has increased in recent years, there has been an increase in the consumption of home meal replacement (HMR). This study examines the recognition and preference of rice-based Korean style HMR for breakfast among adolescents in located at Jeollabuk-do. Methods: Total of 550 middle- and high-school students of Jeollabuk-do enrolled in this study signing a consent of participation. After conducting a preliminary survey, the questionnaire employed was modified according to the purpose of this study, and the self-recording method was appliedto fill out the questionnaire. Data were analyzed using IBM SPSS Statistics 25. The 𝛘²-test was performed for categorical variables, whereas continuous variables were analyzed by the independent t-test. Results: Results of this study determined that 272 students (54.6%) belonged tobreakfasteating group and 226 (45.4%) were in the breakfast-skipping group. The reasons specified by both groups for eating HMR were 'convenient to cook', 'delicious', and 'time-saving'. The a result of analyzing perception of the importance of HMR by classifying as whether to eat or not to eat breakfast, revealed that compared to the breakfast-skipping group, the breakfast-eating group considered 'hygiene and cleanliness' as important factors (p < 0.001). Considering the gender, school, and breakfast consumption, the most preferred Korean HMR were 'triangular gimbap', 'gimbap', and 'rice balls'. Conclusion: Results of this study indicate, when considering adolescents, there is a necessary for continuous researches to develop convenient breakfast substitutes that are easily consumed. Moreover, we believe that it is essential to impart proper cooking education and recipe distribution of the menu.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.73-83
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• 2015

The purpose of this study was to investigate the health status and food habits of male college students in Seoul according to drinking habits. In order to identify risk factors, health surveys were conducted from October 2013 to December 2013. Average height, weight, and BMI of subjects were $175.47{\pm}5.27cm$, $67.93{\pm}9.28kg$, and $22.04{\pm}2.67kg/m^2$, respectively. Weight and BMI were higher in the non-drinking groups compared to the drinking groups (p<0.05). Frequency of drinking was 2~3 times per month, and 52.4% of subjects started drinking when starting university. The motivation to start drinking was cited as "From necessity". Reason for drinking was "Social relations". The favorite kind of drink was beer. Rate of taking supplements was 24.4% of the subjects. Vitamin preparations were highest in drinking groups and non-drinking groups (p<0.05). The reasons for skipping meal were "too busy" in the drinking groups, and "oversleep" in the non-drinking groups (p<0.05). The preference for snacking in drinking groups were milk, milk products, and fast food, with the highest being listed first. The non-drinking groups preferred carbonated drinks and ice cream. The drinking groups need more education about their drinking habits. Drinking groups also need an increased intake of vegetables and fruits.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.42-52
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• 2014

The aim of this investigation was to assess the relationship between food habits and nutrient intake in college female students. Nutrient intakes of 149 female subjects aged 19.3 y were determined by using 24-hr recall. The questionnaire included general characteristics and food habits (frequency of breakfast and fast food intake). Body composition was determined by bioim- pedance analysis. Nutrient analysis was performed with Can pro software. Statistics were generated using SAS 9.3 (SAS Institute, Cary, NC). Mean intake of energy, fiber, calcium, potassium. vitamin $B_2$ and vitamin C by the subjects ware below KDRIs. The nutrients for which the largest proportion of subjects showed inadequate intakes (less than the RI or AI) were potassium, calcium, vitamin C and fiber. Subjects that consumed fast food ${\leq}6$ times showed significantly lower intakes of calcium, potassium, fiber, vitamin A, vitamin $B_6$ and vitamin C. Subjects who skipped breakfast more frequently showed significantly lower intakes of energy, carbohydrate, fiber, calcium, iron, potassium, vitamin $B_2$ and vitamin C than subjects who ate breakfast more frequently. This is strong evidence that higher intakes of nutrients such as potassium, fiber, and calcium are associated with increased frequency of eating breakfast or decreased frequency of eating fast food. Low calcium, fiber, and potassium intakes may thus lead to chronic diseases. Nutrition education can be an important facilitator for improving nutrient intakes.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.369-378
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• 1994

This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than $1{\sim}2$ times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.