• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.359-365
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• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

• Environmental Engineering Research
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• v.7 no.2
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• pp.113-119
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• 2002

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.520-532
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• 2016

Objectives: The objective of this study was to assess energy expenditure and metabolic cost (METs) of walking activities of college students and to compare treadmill based walking with self-selected hallway walking. Methods: Thirty subjects (mean age $23.4{\pm}1.6years$) completed eight walking activities. Five treadmill walking activities (TW2.4, TW3.2, TW4.0, TW4.8, TW5.6) were followed by three self-selected hallway walking activities, namely, walk as if you were walking and talking with a friend: HWL (leisurely), walk as if you were hurrying across the street at a cross-walk: HWB (brisk) and walk as fast as you can but do not run: HWF (fast) were performed by each subject. Energy expenditure was measured using a portable metabolic system and accelerometers. Results: Except for HWF (fast) activity, energy expenditures of all other walking activities measured were higher in male than in female subjects. The lowest energy expenditure and METs were observed in TW2.4 ($3.65{\pm}0.84kcal/min$ and $2.88{\pm}0.26METs$ in male), HWL (leisurely) ($2.85{\pm}0.70kcal/min$ and $3.20{\pm}0.57METs$ in female), and the highest rates were observed in HWF (fast) ($7.72{\pm}2.81kcal/min$, $5.84{\pm}1.84METs$ in male, $6.65{\pm}1.57kcal/min$, $7.13{\pm}0.68METs$ in female). Regarding the comparison of treadmill-based walking activities and self-selected walking, the energy expenditure of HWL (leisurely) was not significantly different from that of TW2.4. In case of male, no significant difference was observed between energy costs of HWB (brisk), HWF (fast) and TW5.6 activities, whereas in female, energy expenditures during HWB (brisk) and HWF (fast) were significantly different from that of TW5.6. Conclusions: In this study, we observed that energy expenditure from self-selected walking activities of college students was comparable with treadmill-based activities at specific speeds. Our results suggested that a practicing leisurely or brisk walking for a minimum of 150 minutes per week by both male and female college students enable them to meet recommendations from the Physical activity guide for Koreans.

• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.32-37
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• 2001

The purpose of this study was to investigate the created liquid post-acid fermentation of usability of denitrification as exterior carbon sources by pH control. The time of acid fermentation of food waste, the slower loading capacity of organic matter, the faster decomposition rate, but the density of generation Volatile Fermentation Acids(VFAs), was weak and, $SBOD_{5}$ : ST-N rate and $SBOD_{5}/SCOD_{Cr}$ rate was low. Between TS and VS, VS was decreased to 4.5th day fast, and then was decreased slowly. 1.5 days after stating the experiments, $SCOD_{Cr}$, $SBOD_{5}$, STOC and $VFA_{s}$ was decreased of increased slowly, and then increased fast. And after showing the highest density, it was tended to decreased fast. At the time of $SBOD_{5}$ with the highest density, at $SBOD_{5}$ : ST-N ratio, $R_1$ was 303:1, $R_2$ was 319:1, $R_3$was the highest. After studying $SBOD_{5}$ : ST-N ratio and $SBOD_{5}/SCOD_{Cr}$ ratio, as a carbon source of biological denitrification it was profitable composition ratio.

• Clinical Nutrition Research
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• v.6 no.3
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• pp.172-182
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• 2017

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21-80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1-2, n = 96), and MetS (MetS $RF{\geq}3$, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of seafoods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

• Korean Journal of Human Ecology
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• v.14 no.2
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• pp.313-319
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• 2005

This survey was conducted in order to obtain the basic data for desirable consumption habits through investigation and analysis of university students' fast food consumption behaviors. Questionnaires were collected from a total of 374 male and female students living in big or small and medium-sized cities in August, 2004. The contents surveyed were utilization and expenses of fast foods, choice of fast foods, relationship between fast foods and a diet, and characteristics of fast food restaurants. The results obtained are summarized as follows: 1. The ratio of the surveyees varied according to gender, residence, and the size of a city they're living in. For example, males took up 48.66% of the surveyees, while females did 51.34%. The ratio of residents in apartments and stand-alone houses was 54.81% and 45.19% each. 47.33% of the respondents were living in big cities, while 52.67% of them in small and medium-sized cities. 2. 70.1% of the surveyees responded that they are with friends when having fast foods. There was a highly significant difference between male and female in the type of eating companions (p<0.001). The average number of days that they eat fast foods was 1 to 2 times a week, which accounted for 63.7% of the respondents. However, in the case of eating foods, there was no significant differences between two sexes. 3. 64.2% of the surveyees paid more than 20,000 won to buy fast foods for a week, which showed no significant differences between genders. They tend to split a bill, rather than one person pays all. There was a highly significant difference between genders in paying method (p<0.001). 4. 52.1 % of the respondents chose a menu themselves. Their most favored food was chickens (26.5%), which showed a statistically significant difference between genders (p<0.001). 46.8% of them preferred coke as a drink, which had no significant difference between genders. 42.2% of the surveyees had fast foods between lunch and dinner, which also had no significant difference between genders. The most important factor in choosing a menu was its taste (62.8%), which indicated a significant difference between males and females (p<0.05). 5. The preference to fast foods was due to the influence of western culture (36.4%) and eating-out habits (29.1%), which was significantly different between genders (p<0.05). Those who eat fast foods answered they have normal weight and normal body type (49.5%). 24.3% of them were relatively fat with significant difference between genders (p<0.05). 63.4% of the surveyees thought themselves not picky with foods, and there was a significant difference between genders (p<0.05). 78.3% of them mostly preferred franchise restaurants because they are convenient and cheap.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.161-171
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• 2006

This study was carried out to investigate the dietary attitudes and nutritional status of preschool children in different income levels in Busan. The survey was conducted from November 1 to November 30, 2004 by questionnaires mid data analyzed by the SPSS program. The results are summarized as follows: The Kaup index of the upper income class group was higher than that of the other income classes. In the middle income class group, nutrition knowledge scores were higher than in any other income class. Sixty-four point nine percent of the upper income class children, 25.7% of the middle income class children and 15.7% of the low income class children had nutrition education experiences. Intake of protein was higher than that of the Korean recommended dietary allowances (RDAs) for children. In the upper income class group, intake of calcium was higher than in any other income class. Intakes of calcium and iron were lower than those of the RDAs in all children. Dietary attitude had positive correlation with frequency of breakfast, time for outdoor activity, and height and weight, and had negative correlation with frequency of fast food and time for watching television. Frequency of snack had positive correlation with frequency of fast food and time for watching television, but frequency of breakfast had negative correlation with those. These results indicate that nutrition education programs linking parents to children should be carried out to improve their nutritional status.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.167-192
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• 2000

The purpose of this study is to research consumer's action style. and then to make a marketing strategies. The strategic plan to consumer's action style on the fast-food industry were as follows; First, the group that coefficient of utilization is so frequent and an age is young are requested concentrative or discriminative marketing as the price discrimination and market segementation, the price value of the products value has to manage effectively, Second, establishment of corporate image and improvement of products image are requested. The result of this study, fast-food industry will be needed marketing activities that are discriminative strategies, positioning strategies, education training, and customer management. And system construction that is equivalent to customer needs, and the continuous coustomer studies are requested.