• Korean Journal of Community Nutrition
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• v.4 no.4
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• pp.575-586
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• 1999

We studied teachers' breakfast habits and their preferences on various breakfast types so that we will furnish data to nutrition education including ideal breakfast habit and development of various menus. The meal considered as most importantly were dinner (66.2%), fellowed by lunch(21.6%), all three meals(6.4%) and breakfast(5.8%). Men considered breakfast more importantly than women. On the contrary, women considered dinner more significantly compared to men. The group aged 45 and over emphasized breakfast and all three meal. 78.1% of subjects answered that breakfast is necessary and 61.5% of subjects ate breakfast regularly. Those who have breakfast regularly was lower in women(50.0%) than in men(71.3%). Instead, those who eat breakfast irregularly or skipping it was higher among women(50.0%) than among men(29.7%). The percentages of having breakfast regularly was higher in older groups. For breakfast, 82.1% of subjects had conventional meal which included rice, soup and Kimch. On the other hand, 13.9% of subjects had Western style breakfast such as bread, cornflakes and milk. The major reason for eating breakfast regularly was answered as 'maintain health(71.8%)'. The major reason for eating breakfast irregularly or skipping was 'don't have enough time to eat(48.0%)', 'poor appetite(28.6%)'. The major physical discomfort after skipping breakfast was 'experience brash(35.6%)', 'lack of physical strength(35.1%)'. Subjects answered that breakfast served as 'source of physical strength(64.9%)', 'provides nutritional balance for a day(21.1%)' and 15.0% of subjects ate out breakfast. Therefore, it is suggested that teachers as well as school children be provided breakfast and snack in school. The preference and opinion regarding breakfast types wer conventional food including rice, soup and Kimch(67.0%). There was a little preference in Western style food such as bread, milk and coffee(14.3%), cereals mixture and porridge(10.7%). It was noticeable that 49.1% of females and those who reside in Seoul(42.2%) selected various breakfast types excluding conventional food. Therefore it will be accepted to working women as breakfast if it is nutritionally balanced and cook well in short time.

• Korean Journal of Health Education and Promotion
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• v.24 no.1
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• pp.29-43
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• 2007

Objectives: The purpose of this study was to investigate the obesity prevalence and to test the obesity prevalence and health status, socio-demographic factors and lifestyle such as smoking and drinking habits, diet habit and physical activity of rural residents in Korea. Methods: The interview survey was performed in November 2005 with structured questionnaires to 518 respondents of the residents who lived in Jindo-Gun of Jeonnam province. The questionnaire was the abridged Scale of the Health and Nutrition Survey and health status as the morbidity, subjective health status and health examination. The covariate, F-test or t-test, and Chi-squire method were used for some of the cross-sectional data. Results: The 518adults respondents were composed of 49.8% male and 50.2% female. Average weight of male was $67.4{\pm}8.36kg$, and average weight of female was $56.5{\pm}6.92kg$. The obesity rate was 20.7%, and the lower weight rate was 2.9%. About the subjective health status that 43.2% of the respondents have been answered not good health status, 70.8% of the respondents have been health examination. 56.0% of the respondents had disease, while 49.0% of the respondents had chronic disease, and 11.1% of the respondents had acute disease. The obesity rate and general characteristics(age, education level) was positively correlated. And while the relationships were positive between obesity rate and between lifestyle(overeating, drinking, dining-out). Conclusion: These results suggested that education programs of the health habits such as drinking, physical exercise and eating habits were necessities for the residents of rural area. Further research would be required to specify the necessities and operation researches.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.310-322
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• 2019

Purpose: This study examined the food purchases from e-commerce and its relation to eating behaviors or habits in adult women in Incheon and Gyeonggi. Methods: A total of 410 subjects participated in the questionnaire survey. Food purchases in e-commerce and food habits were compared according to age, marital status, and food purchase status in e-commerce of the subjects. Results: Approximately 88% of the subjects had experience of buying foods by e-commerce; more than 40% of the subjects spent less than 100,000 Won buying foods by e-commerce in the past 6 months. The major purchases were coffee and tea, instant food and frozen food, and water and beverages. The reasons for buying foods in e-commerce were cheaper price, convenience of delivery, and variety of food choices. The main factors considered for purchasing foods in e-commerce were price and quality followed by rapid and accurate delivery, and food label and information. Approximately 70% of the subjects were very satisfied or satisfied with their food purchase in e-commerce, and 96% answered that they were willing to buy food in e-commerce again. The perception on the advantages of food purchases in e-commerce was 3.6 points out of 5 and significantly lower in the over 50s and married group. The subjects with experience and high cost of food purchase in e-commerce showed significantly low scores of dietary behaviors and eating habits, which is undesirable. Conclusion: A high percentage of people purchased foods by e-commerce, and they showed undesirable eating habits, especially when the cost of purchasing foods by e-commerce is high. These results showed that purchasing foods in e-commerce may be related to consumers' food habits. Therefore, continuous attention and nutrition guidance for e-commerce consumers are needed.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.330-341
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• 2010

This study aims to identify the nutrition knowledge, attitude on dietary life and eating habits of 281 high school students in Bucheon area and investigate difference and correlation among the factors: details of nutrition knowledge, attitude on dietary life, dietary habit, meal manager and the Body mass index(BMI). Data were analyzed by descriptive analysis, $\chi^2$-test, t-test, Pearson's correlation coefficients and ANOVA test using SPSS window program. The results show that parents were the most influential group in dietary habits and the group of friends were followed. The nutrition knowledge score of female students was higher than the score of male students. There was a significant difference between nutrition knowledge and attitude on dietary life by meal manager. Especially, nutrition knowledge showed the highest difference when they answered that the meal manager was a mother, and the subject 'eating regular meals' was significant when the meal manager was his/her mother. According to the result of the difference by meal manager, respondents preferred eating snacks the most when father was in charge of meal preparing. This group also preferred eating out than the other groups. Moreover, there was a significant correlation between nutrition knowledge and attitude on dietary life.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.44-52
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• 2005

This study was conducted to investigate Korean youths' use of fastfood and family restaurants in different regions, especially among cities and rural towns. Total 1,600 questionnaire surveys were distributed to Junior high and Senior high school students and 1,487 were used for the analysis. In order to consider regional differences as well as overall characteristics of youths' fastfood and family restaurant visiting behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of visiting fastfood restaurants, 58.3% of the respondents answered 'once to five times' a week. South Seoul area showed the highest frequency. 'Easiness' was the main reason of eating fastfood, which was up to 57.8% of the overall respondents while 42.8% of the small town youth ate fastfood because of the 'good taste.' As for the concepts on fastfood, 42.7% understood it as 'easy to eat' while 33.6% responded as 'easy to get fat.' For the question of getting channel of fastfood information, 44.8% answered 'TV' and 28.3% responded 'from friends.' Coupons were found to affect fastfood restaurant visits, highest in south Seoul, and lowest in small cities. For the question of the relationship of Koreanized menus and fastfood restaurant visits, small towns showed the highest frequency, while South/North Seoul had the lowest frequency. For the percentage of visiting family restaurants, respondents answered in the order of South Seoul(59.7%), North Seoul(44.5%), Big cities(39.5%), small cities(19.4%), and small towns(13.1%). Most of youth visited family restaurants because of the taste, while youths of middle/small cities visited due to the atmosphere. The effect of coupons on visiting family restaurants were found to be lower than the one of fastfood restaurants. Korean youths were found to visit fastfood restaurants very frequently in all regions and the tendency of visiting family restaurants is also increasing. At this point, balanced menus and education for healthy eating habits are urgently needed for the youth.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.275-287
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• 1993

An ecological survey of food and nutrition was conducted in April and May, among 278 children, 6 to 12 years old, of the Youido elementary school, which offers no school lunch program, and is situated in Youido delta of Han River side of Seoul, known as the location of one of the socioeconomically high groups; Eighteen percent and 18.3% of subjects were proven to be overweight and obese, respectively. With regard to frequency of skipping breakfast, 28.4% of the subjects skipped breakfast often and 2.5% of subjects skipped breakfast every morning. Obese children showed good appetite and the time consumed for eating was shorter than those of normal or overweight children. Most serious anxiety among the mothers for those children was food habit of `eating rapidly' and `overeating'. Another striking observation was that 14.4% of the subjects ate only one side-dish with boiled rice, and such a pattern was more often found in the normal or slim group. Most of the subjects had their snacks after being back in home from school. Thirty-one percent of the children had snacks when they felt hungry, 69% had snacks for various reasons such as `habitually', `for unwinding', and `mother gives me snacks'. Thirty-eight percent of the boys and 19% of the girls had physical exercise everyday and overweight and obese children got exercise more frequently. But the time consumed for exercise was much more shorter than that of normal subjects. Most of the children liked fruits, meats, and biscuit, in contrast, lowest preferency was for vegetables, fermented fish products, and boiled rice mixed with other grains. Obese children experienced more kinds of food than normal or slim group. The study found that habits of overeating due to good appetite and eating rapidly were recognized as one of dominant reasons causing obesity among children. On the other hand, serious dietary problem of children of normal or slim group was eating less variety of food. Active nutrition education for both children and mothers will be recommended with joint participation of teachers.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.9-16
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• 2000

This study was carried out with 436 college students in Chungnam to investigate the relationship between residences and eating patterns of college students. The subjects were devided into two groups; those who live in self-boarding house(SB) and home with parents(HWP). The results were as follows. An average height, weight and BMI were 173.5cm, 66.0kg and 21.9 in male SB and 161.8cm, 50.2kg and 19.2 in female SB and 172.9cm, 67.6kg and 22.6 in male HWP and 161.2cm, 50.9kg and 19.6 in female HWP, respectively. There were no significant differences in the general characteristics between the SB and the HWP. The proportions of disease possession, vitamin/mineral supplements and physical exercise were not significantly different between two groups by residences. Sleeping time of the SB was longer than that of the HWP. And, frequency of cigarette smoking and alcohol drinking of the SB were higher than those of the HWP. The proportions of skipping meals in the SB were higher than those in the HWP. Approximately 40.42% of the SB tended to skip the breakfast, while 11.26% of the HWP did. It turns out that the most common reason why skipped meals was due to a eating habit(44.21%) in the SB and a lack of time(48.85%) in the HWP, respectively. The survey shows that while a great majority of the SB had lunch at campus(50.00%) and home(30.00%), the HWP ate lunch at campus(33.79%) and restaurant(33.33%). About 48% of the SB ate out more than 2-3 times a week compared to 42% of the HWP. The daily intakes of calcium, iron, vitamin A, vitamin $B_2$, niacin and vitamin C in the SB were significantly higher than those in the HWP. The percent RDAs of calcium and iron intakes were lower in female students than in male students. In conclusions, students of self-boarding had more dietary problems than students of home with parents. These results suggest that college students of self-boarding might have low ability of meal management. Therefore, nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.315-324
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• 2014

The purpose of this study was to investigate the dietary behaviors, eating habits, and nutrient intakes of elementary students with atopic dermatitis. Dietary conditions during infancy, dietary regularity, dietary behaviors, eating habits, and daily nutrient intakes were surveyed and compared between children with (WAD) and without (WOAD) atopic dermatitis using the 24-hr recall method. The ratio of children who responded 'I eat regular meals' was significantly lower in the WAD compared to WOAD group (76.4% vs. 81.7%, p<0.05). The ratio of children who answered 'I eat processed foods or fast foods more than once a week' (p<0.01) and 'I take nutritional supplements' (p<0.001) was significantly higher in the WAD compared to WOAD group. The scores for 'I eat milk and its products everyday' (1.4 vs. 1.5, p<0.05), 'I eat dishes fried or stirred with oil more than twice a week' (2.0 vs. 2.1, p<0.05), and 'I eat snacks such as ice cream, cake, snacks, carbonated beverages more than twice a week' (1.9 vs. 2.0, p<0.05) were significantly lower in the WAD group than in the WOAD group. Daily energy intakes were 1,859.1 kcal and 1,829.5 kcal in WAD and WOAD children, respectively, with no significant difference. However, daily intakes of fat (p<0.05), phosphorus (p<0.05), and vitamin $B_2$ (p<0.05) in WAD children were significantly higher than in WOAD children. To sum up, elementary students with atopic dermatitis had irregular eating habits and higher intake frequency of processed or fast foods, milk and its products, dishes fried or stirred with oil, and snacks compared to normal children. Dietary guidance and nutritional education are required to improve irregular eating habits and induce adequate nutrient intakes in children with atopic dermatitis.

• Journal of dental hygiene science
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• v.9 no.2
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• pp.181-187
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• 2009

Oral diseases may hinder people from living a healthy life by causing obstacles in the nutrition supply of the human body. This study aims at the found out the eating habits and recognition factors of people who are currently suffering from denial pain, and made a predictive modeling using neural network, which is a data mining. The oral health condition for maintaining and improving oral health has been examined and analyzed through a survey and the groups were divided based on the presence and the absence of dental pain. This study observed on eating habits, exercise and oral habits. The study results of neural network modeling input parameter was selected significant survival factors. As a result of making a predictive modeling using the neural network, the fitness of the predictive modeling of dental pain factors was 88.7%. As for the people who are likely to experience dental pain predicted by the neural network model, preventive measures including proper eating habits, education on oral hygiene, and stress release must precede any dental treatment.