• 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 Food Science and Technology
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• v.43 no.1
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• pp.58-64
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• 2011

The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was $372.6{\pm}72.2g$ and $449.2{\pm}81.1g$, respectively. The total sugar content in desserts was $7.21{\pm}6.32g/100g$, $1.69{\pm}2.44g/100g$ in side dishes, and $0.32{\pm}0.77g/100g$ in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was $4.63{\pm}5.11g$ in desserts, $0.64{\pm}1.01g$ in side dishes, and $0.55{\pm}1.48g$ in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was $4.03{\pm}3.67g$, $6.97{\pm}6.59g$, and $5.50{\pm}5.53g$, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.

• Nutrition Research and Practice
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• v.4 no.6
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• pp.515-521
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• 2010

The purpose of this study was to investigate the diet of children under the government-funded meal support program. The 143 children (67 boys and 76 girls) participated in this study among $4^{th}-6^{th}$ elementary school students receiving free lunches during the summer vacation of 2007 and living in Gwanak-gu, Seoul, Korea. The subjects consisted of four groups supported by Meal Box Delivery (n = 26), Institutional Foodservice (n = 53), Restaurant Foodservice (n = 27), or Food Delivery (n = 37). A three-day 24-hour dietary recall and a self-administered survey were conducted. In addition, the children's heights and weights were measured. The average energy intake of the children was 1,400 kcal per day, much lower than the Estimated Energy Requirements of the pertinent age groups. The results also showed inadequate intake of all examined nutrients; of particular concern was the extremely low intake of calcium. On average, the children consumed eight dishes and 25 food items per day. The children supported by Meal Box Delivery consumed more various dishes and food items than the other groups. The percentage of children preferring their current meal support method was the highest in those supported by Meal Box Delivery and the lowest in those supported by Food Delivery. We requested 15 children among the 143 children participating in the survey to draw the scene of their lunch time. The drawings of the children supported by Institutional Foodservice showed more positive scenes than the other groups, especially in terms of human aspects. In conclusion, the overall diet of children under the government-funded meal support program was nutritionally inadequate, although the magnitude of the problems tended to differ by the meal support method. The results could be utilized as basic data for policy and programs regarding the government-funded meal support program for children from low-income families.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.121-134
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• 2004

Purpose of this study was to compare nutrient intakes of disabled children and non-disabled children. Subjects consisted of 86 disabled children from a special education school and 127 non-disabled children from an elementary school in Seoul. Nutrient intakes were assessed by modified 24-hr recall method, with the help of children's parents and teachers. Almost all nutrient intakes (energy, protein, fat, carbohydrates, vitamin B$_1$ and niacin) of children with cerebral palsy were significantly lower than those of other groups. But nutrient intakes per body weight of children with cerebral palsy were not significantly different with those of other groups. There was no significant difference between disabled and non-disabled children in almost % RDA (rate of actual intake to RDA) except of energy %RDA in children with cerebral palsy. NARs (nutrient adequacy ratio) for energy and vitamin B$_1$ of children with cerebral palsy were significantly lower than those of children with autism and mental retardation, and non-disabled children. The proportions of energy, carbohydrate and protein intakes from lunch were significantly higher than those from breakfast and dinner in children with mental retardation and autism. The nutrient intakes of disabled children were different between other groups according to the type of handicap. For example, children with cerebral palsy had the risk of undernutrition. On the other hand, autistic children had the tendency of overnutrition. These results suggest that nutrition educational programs and educational materials for disabled children, their teachers and their parents should be developed considering the type of handicap.

• The Journal of Korean Society for School & Community Health Education
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• v.10 no.1
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• pp.87-104
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• 2009

Objective: In this study, the dental health care knowledge, dental health behaviors and dental health status of elementary school students were compared and analyzed in the cases of their schools having dental health care center or not one. Methods: The target groups were 167 students of A school (experimental group) where pit-and-fissure sealants, fluoride mouthrinsing, and fluoride gel application were carried out with all grades of students by school dental health care center and 158 students of B school (control group) where fluoride mouthrinsing, for all grades students and pit-and-fissure sealants for the first grade students are carried out but have no the school dental health care center. Results: This study was carried out through the answer sheets and recordings of dental inspection. The findings of this study are as follows: 1. The dental health care knowledge was compared and the results showed that on average 14.2$\pm$2.1 in experimental group and 14.0$\pm$1.9 in the control group were no significantly different (p>0.05). 2. The dental health behaviors were compared and the results showed that the experimental group was significantly different(p<0.05) in terms of the number of times of dental brushing a day, the method of tooth brushing, the time of tooth brushing, the experience of tooth brushing with fluorine, the kinds of snacks and tooth brushing in school after lunch. But there was no significant difference(p>0.05) in the time of tooth brushing and the tooth brushing after eating snacks. 3. The DMF rate was compared and the results showed the significantly difference between the average experimental group and 53.8$\pm$5.0 in the control group(p<0.05). 4. The DMFT index was compared and the results showed the significantly difference between the average 0.6$\pm$2 in the experimental group and 1.4$\pm$1.6 in the control group(p<0.05). 5. The DMFI rate was compared and the results showed the significantly difference between the average 4.2$\pm$8.3 in the experimental group and 9.5$\pm$11.0 in the control group. (p<0.05). 6. The DT rate were compared and the results showed the significantly difference between the average 10.2$\pm$29.5 in the experimental group and 32.4$\pm$44.0 in the control group(p<0.05). 7. The FT rate were compared and the results showed the significantly difference between the average 88.5$\pm$31.0 in the experimental group and 67.5$\pm$44.0 in the control group(p<0.05). Conclusions: Based on the results, above there was no significant difference in dental health care knowledge between both the experimental and the control group. But we discovered that the experimental group is better than the other one in dental health care behaviors and dental health status. Therefore, we could conclude that the school dental health care center efficiently carried out the dental care and treatment. As school dental health care centers did not work out efficiently in terms of their educating on the dental health acre knowledge, the related programs to be developed and supported.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Journal of Korean Home Economics Education Association
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• v.27 no.3
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• pp.19-34
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• 2015

Current study aimed to evaluate elementary school children's perception and eating attitude towards vegetables and analyze environmental factors influencing it. Survey was conducted among elementary school students and their parents in Gangwon district, 410 subjects each(Total 742, 391 students, 351 parents). The results are as follows. Both the children(64.3%) and the parents(84.9%) showed high concern over health. 46.6% of children and 52.4% of parents admitted unbalanced eating behavior, and commonly avoided foods were mostly vegetables such as mushroom, carrot, garlic, sweet pepper-green, welsh onion, kimchi, pumpkin, or beans. Unbalanced eating habit was significantly related to health consideration in choosing what to eat(p<0.01) and interest in health(p<0.05). 70.9% of children with unbalanced eating habit showed intention for correction, and those with high interest in health had stronger intention (p<0.01). Regarding children's perception of 20 kinds of vegetables frequently used in school lunch, swiss chard leaf beet, amaranthus magistratus, and curled mallow were rarely heard of or hardly eaten before. Korean chinese cabbage, radish(62.7%), cucumber(62.1%), perilla leaves(60.4%), lettuce(58.1%), and spinach(54.5%) were among the most frequently eaten. Survey result on children's preference for the vegetables shows lettuce, cucumber, Korean chinese cabbage, perilla leaves, spinach, and radish were highly preferred and stem of garlic, crown daisy, sweet pepper-green, pepper, and curled mallow were the least preferred. There was a significant positive correlation(p<0.01, p<0.001) between children's and their parent's preference for each vegetables, implying that children's preference towards vegetables is greatly influenced by their parent's choice. Children showed negative attitude towards vegetables with strong flavor and tended to avoid vegetables that they remember as not tasty. This suggest that strong flavor and negative prior experience is what determines children's attitude in vegetable consumption. Many children said they try to eat vegetables even if they haven't had it before, and this tendency was significantly correlated with the degree of interest in health(p<0.05) and the degree of consideration of health in choosing what to eat(p<0.001).

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.195-204
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• 2007

The objective of this study was to analyze dietitians' sanitary practices and perceptions of obstacles according to HACCP. Questionnaires were administered to 94 elementary school dietitians in the Gwangju and Jeonnam Regions of South Korea. The data were evaluated by a 5 scale Likert method and statistically analyzed The results of the study are as follows. Each subject was generally characterized as a university graduate 79.8%, with 10 to 15 years experience 37.6%, and in her mid to late thirties 39.4%. We found that direct management was the highest occurring form of food service system 96.8%. With regards to the type of food service operation quantitative service as 60.6%, and partial self-service was 30.9%, 89.4%of all served only lunch. In all, 93.6% of the teams collaborated, while their organic collaboration was 64.9%. When HACCP was applied, sanitary practices scored an average of 4.83, which was significantly higher than 4.62 when HACCP was not applied. The dietitians' perception of sanitary practices was as very high 4.75 of 5. Sanitation, in regards to food management, scored 4.89 among the detailed items. This proves that in relation to food management, sanitation is considered most important. When HACCP was not applied, the perception of obstacles was, on an average, 3.07, which was higher than 2.74 when HACCP was applied. The results for the detailed items, which focused on sanitary practices and different perceptions of obstacles according to HACCP, were as follows. When HACCP was applied, a high mean of 3.32 occurred for facilities and utilities shortages followed by degree of cooperation at 3.22, and then monitoring at 3.01. The item that dietitians viewed as the biggest obstacle was lack of departmental budget support (M=3.46). Other serious obstacles were facilities, facility sanitation, and utility shortages (M=3.38), as well as the aappropriateness of machines and cooking utensils and arrangements in the dining room (M=3.28). Stepwise multiple regression was used to better understand how much these perceptions of obstacles would influence sanitary practices when HACCP was applied. The item analysis of the HACCP obstacles proved that persons involved in food service, except the food service employees, didn't cooperate enough with their food service employees. As a result, this lack of cooperation had a negative effect on sanitary practices. Accordingly, it is necessary to determine the causes of for lack of cooperation and attract the active attention of those involved.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.183-192
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• 2006

The purpose of this study was to investigate the performance of elementary school dietitians in terms of nutrition education in the northern portion of Gyeonggi province. Self-administered questionnaires were given to 50 dietitians who have worked in elementary schools with self-operation food service, and 35(70%) dietitians returned the questionnaires. The results are summarized as follows: no students took part in nutrition education as a regular course, but all dietitians performed nutrition education in passive ways, such as 'using home correspondence'(39.0%), 'bulletin board/poster'(22.0%), 'using the internet'(13.4%) and 'indirectly through a classroom teacher'(12.2%). Most respondents performed nutrition education 'one time/month'(66.0%) or 'one time/week'(20.0%). The respondents thought that suitable teaching times for nutrition education were 'during a related subject'(35.5%), 'during lunch time'(22.6%) rather than 'during an independent subject'(16.1%). Most of the dietitians(94.3%) did not perform nutrition counseling because of 'a lack of opportunity'(72.7%) and 'workload'(27.3%). Additionally 88.6% of respondents did not have the time of for nutrition counseling for parents because 'am not a teacher'(56.7%) and 'workload'(30,0%). Information sources for nutrition education were mainly 'internet'(71.4%) and 're-educationa1 materials'(17.1%). They possessed instructional materials in the forms of 'printed materials'(35.1 %), 'exhibition/bulletin board'(31.2%), and 'electrical materials'(33.8%), 'but did not have 'solid materials' such as food models and dolls. Generally they had mostly 'leaflets'(82.9%), 'bulletins'(68.6%), 'internet'(57.1%), and 'CDs'(57.1%). Preferences for instructional materials used were 'printed materials'(46.2%), 'exhibition/bulletin board'(36.5%), and 'electrical materials'(17.3%) 'Leaflets'(80.0%) were mainly used; 'CD'(17.1 %) use was low compared to the proportion possessing CDs. The topics frequently chosen by the subjects for nutrition education were 'table manners'(82.9%), 'basic concepts of food and nutrition'(80.0%), and 'proper food habits'(80.0%), but the topics helpful for practical use, such as 'how much do I eat'(20.0%) and 'nutrition labeling'(37.1%), were not included frequently. The respondents thought that 'eating only what they like'(60.0 %), 'intake of processed foods'(17.8%), and 'obesity'(17.8%) were the most common nutritional problems among elementary school children. They also thought that establishing a regular course for nutrition education was an effective way to cut down on these nutritional problems. In conclusion, nutrition education programs that are combined with effective instructional materials and practical topics should be developed. Additionally, it is recommended that dietitians act as teachers who participate in regular courses as soon as possible.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.85-97
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• 2017

Purpose: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of $4^{th}$ to $5^{th}$ grade elementary students located in Jeju-si, Jeju, South Korea. Methods: The $4^{th}$ and $5^{th}$ grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. Results: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. Conclusion: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.