• Journal of Korean Academy of Nursing
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• v.29 no.6
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• pp.1392-1402
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• 1999

This study was carried out to find out stress-eating relationship in obese high school girls and to investigate the factors related to stress-induced eating. The conceptual framework used in this study was individual difference model. The research method was methodological triangulation. The data of the study were collected from purposively sampled 309 normal high school girls and 314 obese high school girls in S city. 15 volunteers, obese high school girls, enrolled in this qualitative research. Quantitative data was collected from May 6 to June 10, 1997 through questionnaires about stress and stress-related eating changes and from June 23 to August 26, 1997, qualitative data was collected. The results of the study were as follows : 1. Obese high school girls were unaffected by stress(t=-1.84, p=0.0662). 2. Through quantitative analysis, obese people divided into two groups in their response to stress. One group was composed of stress- eater. The other group was composed of non- stress eater. 3. Disinhibition(t=-3.1275, p=0.0019), cognitive restrain (t=-3.1597, p=0.0017), hunger(t=-3.5878, p=0.0004) were significantly different between stress-eaters and non-stress eaters. 4. According to the interview, 5 subjects of obese girls were stress eaters, and 10 subjects were non-stress eaters. Through qualitative research, the related factors of eating were eating attitude & behavior, stimuli situations on eating, and personality. In stress-eater group, they constantly went on a diet, however, they were prompted to eat when an uneasy feeling such as anxiety, depression, annoyance developed. Their personality were entirely optimistic. Whereas non-stress eater group had no interest in diet and didn't appear to have psychological factors to stimulate eating in stressful situations. Their personality was not only optimistic but also keenly characteristic. 5. To compare obese-normal high school girls on the effect of stress in eating. Normal weigh high school girls decreased their eating when stressed(t= -13.62, p=0.0001). In conclusion, this study suggests that there are two different groups in obese high school girls in regards to eating responses on stressful situations. As a result of these finding, clinical and school nurses can detect the stress-eaters who need stress management intervention, and can apply appropriate management program according to the individual needs.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.548-558
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• 2011

The purpose of this study was to compare eating habits and food attitudes between depressed and normal adults. The subjects were selected (n = 6217) from those who participated in the 2008 Korean National Health and Nutrition Examination Survey (KNHANES IV). The subjects were divided into the depressed (DG, n = 841) and normal groups (NG, n = 3969). DG was those who have depression now or who have experienced depressing feelings more than two weeks or per year. The general characteristics, anthropometric measurement, eating habits, the dietary guideline recognition and practices were compared by using chi-square test and t-test. Also the partial correlations were analyzed by SAS (Statistical analysis system, version 9.1) program. There was a significantly higher rate of DG among the female (74.32%), with low education (44.6%) and low-income (32.0%) subjects (p < 0.001). DG showed significantly lower snacking and dining out. There was significantly higher rate of DG who responded "none" in frequency of snack (27.10%) and dining out (29.50%) (p < 0.001). Also DG showed significantly lower rate of the subjects who ate with the family than NG. Also, DG showed significantly lower dietary guideline recognition level and practice than NG. Correlation between depression symptom and various factors showed that positive correlation with low snack intake and dining out frequencies. However, correlation was relatively weak. In conclusion, eating habits and recognition levels and practice of dietary guidelines of DG were significantly different from NG. DG showed significantly lower frequencies of snack, dining out, and eating with family.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.225-235
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• 2009

For the purpose of encouraging healthy eating habits, this study surveyed 282 male and female university students in Busan to investigate the relationships between dining-out activities, eating habits, and the frequency of fast food intake and obesity. To confirm this, SPSS statistical programme 14.0 has been used to carry out the frequency analysis, fact and reliability analysis, $x^2$-test, t-test and the correlation analysis. As a result, it has been found that there is a correlation under p<0.01 between obesity and the habit of frequently eating unhealthy food, and there is a correlation under p<0.01 between obesity and the habit of frequently fast foods. Meanwhile, there is a correlation under p<0.05 between obesity and regular eating habits. Therefore, it has been concluded that there is a correlation between the obesity and eating habits as well as the frequency of fast food intake among the university students.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.235-245
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• 2005

This study was conducted to investigate the eating out behavior and its factors in restaurant selection by students in Incheon area. Self administered questionnaires were collected from 297 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average age, weight, height, BMI and male and female students were $24.31,\;67.96\cal{kg},\;174.93\cal{cm},\;22.17\;;\;20.55,\;51.99\cal{kg},\;165.44\cal{cm},\;19.00$ reflectively. About $54.2\%$ of male students and $38.0\%$ of female students responded to eat out at least once a day. And lunch was most frequent meal for eating out. About $57\%$ of students responded to have eat at restaurants around campus, and $19.5\%$ of students used the university foodservice system. Korean-style food was most favorite dish when they ate out. Major source of restaurants information was recommended action by friends or family. But the use of internet or magazine was negligible. The factor of restaurants choice was in order 'taste', 'price', 'atmosphere' and 'hygienic'.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.638-643
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.

• Nutritional Sciences
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• v.6 no.1
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• pp.3-11
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• 2003

This study was carried out to investigate the relationship between the food and nutrient intake status and eating-out practices of college students. A dietary survey of 361 subjects living in urban areas was conducted by using a 3-day diet record method. The average ages of the male and female subjects were 22.0 and 20.6 years old, respectively. Monthly personal expenses of the male and female students were 316,517 won and 296,888 won, respectively. 43.1% of the male and 50.8% of the female students used between one-quarter and one-half of their monthly personal expenses for eating out. Sixty-five percent of the total subjects ate out more than five times a week The average daily total food intake was 1630.7g in the males and 1453.9g in the females. The average percentage of total food intake from eating out (by weight) was 60.6% in the males and 56.2% in the females; foods eaten out were mainly potatoes, meats, processed foods, and beverages. It was found that 40-65% of daily total nutrient intake came from food eaten out. When they ate out, the male students ate slightly higher amounts of protein, fat and vitamin B1, while the female students ate relatively higher amounts of animal protein, fat, vitamin A and cholesterol. The more the subjects ate out, the more the quantity of total food intake increased. This increase resulted from high intakes of beverages and processed foods in the males, while the increase was from total plant foods, mushrooms, beverages, and milk and dairy products, in the females. The dietary variety score (DVS) was significantly increased in the female subjects when they ate out more than once a day; otherwise, the DVS was not significantly different between any of the male and female groups. The intakes of energy, and of many nutrients such as protein, fat, carbohydrates, calcium, phosphorus, iron, potassium and cholesterol, were increased when the female subjects ate out more than twice a day. The mean adequacy ratio (MAR) was at its highest level of 0.65 in the males when they ate out less than once a day, and at its highest level of 0.67 in the females when they ate out more than twice a day.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.131-140
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• 2002

This study was performed to assess the effect of eating behaviors and health-related variables on overall dietary quality. Ninety-four(male 21, female 73) elderly who were over 60 residing in middle income areas in Cheongju city participated. Information on general characteristics of the elderly, health-related life style, regularity of meal, meal balance and desirable eating habits were obtained by interview based on questionnare. Dietary nutrient intake data were obtained through the 24 hour recall method. The mean age and BMI of the subjects were 73.3 years old and 23.3(male 21.8 female 23.7) respectively. The proportions of underweight and hypertension were 19.2% and 36.2%. Most nutrients except vitamin $B_2$ and calcium were consumed over 75% of the RDA. The Mean Adequacy of Ratio(MAR) of nutrient intake was 0.64(male 0.72, female 0.62). The average score of regularity of meal, meal balance, and desirable eating habits was 14.4 out of a possible 16, 13.7 out of a possible 24 and 5.5 out of a possible 16 points respectively. Male than female, older subjects than young subjects, and those living with their spouses than with other family or living alone had better scores in eating behaviors. Smoking, chewing ability and eating alone vs eating with company affected overall of regulality of meal and meal balance(p<0.05). Positive correlation (p<0.05) was also dietary quality. There was a positive correlation between the mean adequacy ratio, score observed between scores in regularity of meal and meal balance. Therefore, the elderly should be encouraged to eat a variety of food, maintain good dental health, keep regularity of meal and have meals with company to help improve overall dietary quality and eventually achieve optimal nutritional status.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.152-162
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• 2003

The study is aimed to find out the factors which have influence on customers' satisfaction from information and prompt them to repurchase, based on the patterns of information seeking which vary according to categories of traditional eating out processed food. 500 housewives living in megalopolis whose age ranges from 20s to 50s are targeted to the research, and the self-report questionnaires were used. and also the analysis on the frequency, t-test, and multiple regression were taken. The summarized conclusion is as following: First, in terms of the patterns of information seeking, consumers, in general, are found more likely to be internal seekers, who seek information based upon their past experience, rather than to be external seekers. Second, the comparison of satisfaction after purchase of the groups categorized by the patterns of information seeking shows that, in terms of traditional eating out processed food, on the contrary to other products, the satisfaction of internal seekers is higher than that of external seekers. Third, in both groups of internal seekers and external seekers, purchase assessment and the evaluation of efforts for information seeking are found to have influence on the intention to repurchase in terms of information seeking, but the influence of used information evaluation is partial.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.