• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.73-82
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• 2023

Since delivery food has become a new dietary culture, this study examines consumer awareness through big data analysis. We present the direction of delivery food for healthy eating culture and identify the current state of consumer awareness. Resources for big data analysis were mainly articles written by consumers on various websites; the collection period was divided into before and after COVID-19. Results of the big data analysis revealed that before COVID-19, delivery food was recognized as a limited product as a meal concept, but after COVID-19, it was recognized as a new shopping list and a new product for home parties. This study concludes by suggesting a new direction for healthy eating culture.

• Journal of Community Nutrition
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• v.1 no.1
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• pp.25-32
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• 1999

In this study, focus group interviews were used to investigate female university students' eating behavior, factors related to eating behavior, information sources for nutrition, and formats for nutrition education. Thirty-six students participated in one of five focus groups during December 1998 in Seoul. Focus group discussions were video, audio-taped, transcribed and analyzed by major themes. Results showed that subjects have undesirable eating behaviors, such s eating irregular meals and skipping meals. These behaviors are caused by a lack of time, habit, or for the purpose of losing weight. The students tended to have unbalanced diets and frequently ate out. They had a large amount for dinner and frequently snaked when stressed or had an empty stomach. Most of them were interested in weight control and had attempted to lose weight, but they did not participate in regular exercise. The most frequently used source for nutrition information was the mass media, but much nutrition information was based on what they learned from home economics class during middle to high school. They received more support from mothers, elder sisters, and friends for eating behaviors, such s lowering caloric intake and losing weight. In nutrition education, they wanted to learns behaviorla skills to adopt healthy behaviors, including meal planning, applying scientific weight control methods, exercise that fit into their lives, and stress management. They also mentioned that nutrition screening and assessment should be a part of nutrition education programs. As a method for nutrition education, subjects preferred an individualized approach to group education. These results provide the qualitative information for developing nutrition education programs which will be implemented for Korean University students.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1210-1221
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• 2017

The objective of the this study was to identify the potential relationship between eating breakfast together as a family and the nutritional status among Korean adolescents based on the 2013~2015 Korean National Health and Nutritional Examination Survey data. This study investigated 1,300 adolescents ranging in agee from twelve to eighteen years-old. In this study, according to their eating breakfast together as a family or skipping breakfast, we classified the subjects into the eating breakfast together as a family (EBF group) (male=379, female=295), eating breakfast alone (EBA group) (male=177, female=169) and skipping breakfast (SB group) (male=152, female=128). Both male and female, age in the EBF group was lower than those of the EBA and SB group (p<0.0001, respectively). In the male, the EBF group exhibited significantly higher fiber (p=0.0168) and potassium density (p=0.0065) and lower beverage intake (% energy) (p=0.0040) than the EBA and SB groups. No difference was observed the proportion of subjects who practiced a healthy diet between three groups, however, the EBF and EBA groups had a smaller proportion of subjects who were in a condition of hypo-nutrition compared to the SB group (p<0.0001, respectively). The present findings suggest that the practice of eating breakfast together as a family in adolescents may bean important consideration in relation to micro-nutrient intake status.

• Nutritional Sciences
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• v.3 no.2
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• pp.89-97
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• 2000

The purpose of this study was to investigate the nutrient intake, eating behaviors and health-related lifestyles of Korean non-nutrition major college students after they took a nutrition course. The subjects were 40 male and 147 female students at a university in Inchon. The results are summarized as follows: Average height of male and female students was 176.2 and 162.0 cm, respectively. Average weight was 66.2 and 52.3 kg, respectively. Average intake of calories, protein, vitamin A, vitamin C, vitamin $B_1$, vitamin $B_2$, niacin, and Ca was lower than Korean RDA. Fe intake of female students was lower than Korean RDA. Most students have had dietary problems such as overeating, eating unbalanced meals, and skipping meals. More than 60% of the students skipped breakfast. The main reason for skipping meals was lack of time. Most students didnt exercise regularly. About 40% of the students took vitamin or mineral supplements. As for smoking and alcohol use, 11.3% of the students drank alcohol and smoked, and 74.2% of them only drank alcohol. More than 30% of the students drank alcohol once a week. Most students ate out twice a week, and chose their based on taste rather than nutritional value. The main reason for eating out was simply to enjoy a meal. More than 60% of the students ate at places in or around campus. After taking the nutrition course, intake of milk and other dairy products, vegetables, fruits and protein-rich foods increased in female students. For both male and female students, intake of fat, sugar, processed foods, soft drinks, fried foods and spices decreased. Therefore, nutrition education had effect on non-nutrition major students, suggesting that proper nutrition education encouraged healthy eating habits on the part of college students.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.29-40
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• 2017

The purpose of this study was to provide basic information for developing nutrition education programs for preschool children and their families. The subjects were 291 parents whose children went to daycare centers in Uiwang. The questionnaire contained 15 items for children's dietary habits and six items for parents' nutritional attitudes. The results of frequency analysis of children's dietary habits were as follows: 63.9% of children ate meals regularly, however breakfast (46.4%) was usually skipped; 44.0% of children ate a snack more than twice per day; 56.7% did not have late night meals; 49.5% ate out once to twice per week; 89.7% had dinner with family more than three times per week; and 43.6% had picky eating habits. The percentage of children who did not eat vegetables and seaweed was the highest among other food groups. Intake frequencies were low in fatty foods, instant foods, and fast foods. Some correlations were observed between picky eating habits and other dietary habits by cross-tabulation analysis. Intake frequency of non-picky eating children was lower for late night eating and fatty foods but higher for vegetables and seaweed compared to picky eating children. Parents answered that their nutritional knowledge level was normal (72.2%), and nutritional information was collected using the Internet (36.0%). Nutritional value was the most considered point in meal preparation of parents (43.3%), and the most difficult factor in child's diet management was lack of time due to working (36.1%). Parents cited method of creating a menu (27.0%) and table manners (25.3%) as topics of nutrition education by professionals. Therefore, various nutrition education programs need to be developed to improve healthy dietary habits for children and their families.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.241-250
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• 2016

This study was conducted in order to compare weight control behaviors, eating disorder risk, and depression in female adolescents according to dieting experience during the last year. The subjects were 707 students attending a girls' high school in Seoul, and all the information was collected by self-administered questionnaire. Eating disorder risk and depression were determined by using EAT-26 (Eating Attitude Test-26) and PHQ-9 (Patient Health Questionnaire-9), respectively. Data were compared between subjects with experience of dieting (320) and those without (387). More of the subjects with dieting experience were unsatisfied with their own body weights (76.9% vs. 44.2%, P<0.01) and weighed themselves frequently (P<0.01) compared to those without diet experience. EAT-26 ($11.63{\pm}8.3$ vs. $5.99{\pm}4.7$, P<0.01) and PHQ-9 scores ($7.05{\pm}4.6$ vs. $6.00{\pm}4.4$, P<0.01) were higher in subjects with dieting experience compared to their counterparts. Therefore, we concluded that dieting is associated with several undesirable psychological aspects such as eating disorder risk and depression in adolescent girls, and thus providing proper education is urgently needed to emphasizing importance of healthy weight and the danger of unnecessary dieting.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.299-310
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• 2011

To establish good dietary behavior for middle school students, this study was conducted to analyze the needs of nutrition education and eating attitudes of 373 middle school students(boys 171, girls 202) in Hwaseong city. Using questionnaires, results were gathered and analyzed. Dietary behavior, food group intake and the needs of nutrition education were scored by a five-point Likert scale. Chi-square and student t-test were done for significant gender difference. The correlation between the needs of nutrition education with dietary behavior and food group intake was obtained by Pearson's r. The dietary attitude of 'try to eat first' and 'eating fast' were higher score in boys than in girls(p<0.05). Most of the students thought they didn't have any nutritional problems(71.8%). Nutrition education was considered necessary(54.9%) for proper growth and development(53.0%) in middle school. But 45.1% of students did not suggest by the reasons of 'short time to change'(28.2%), 'more effective in home'(27.4%). The appropriate time of nutrition education was pre-school(28.2%) or elementary school(27.4%), once a week(boys 51%, girls 71.3%) in frequency(p<0.001), and the information acquired by TV/Radio(30.0%) and internet(26.6%). Students(46.0%) wanted to know about 'growth and nutrition'. They were to learn information on the 'healthy growth'(4.10) and 'adolescent nutrition'(4.03). The vegetables group consumption and the thought of dietary attitude 'try to modify bad eating habits' were correlated with almost all categories of desired nutrition education. Through these results, good eating habits would be attained by nutrition education. A nutrition education program would require an expert teacher for middle school students.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.695-706
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• 2006

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time. slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.623-636
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• 2012

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.