• 한국식품영양과학회지
• /
• 제19권1호
• /
• pp.35.1-52
• /
• 1990

An ecological survey of early childhood nutrition and parasitic infection was undertaken among 102 children aged 3 to 6 atteending the three day care centers of Hongcheon county Kangwon province between June and July 1987. In frequency of skipping meal 35.1% of subjects often skipped breakfast ; 3.1% skipped breakfast every day. About 53% of those children complained of having poor appetite at breakfast. The percentage of children having meals with all the family members was 94.8% for breakfast and 97.9% for evening meal. In eatinf behavior 20.6% of the subjects had meals while watching TV; 21.6% moved around during a meal ; 22.1% hadmeal talking loudly ; 35.1% had quiet meal. Approximately 63% of children used chopsticks and others used fork or spork. Concerning of dietary staple boiled rice was dominant. The diversity of food selection by those children was so linmited that simply only one or two items of side-dishes and /or souop were taken at home. Subjects liked yorgurt milk lavers fruits and Ramyun in contrast to the loweest preference for fermented fist aroma-tic vegetables butter and margarine. The positive prevealence of parasitic infection was 35.5% including than that observed in any other rural areas. Incidence of Fibricola seoulenis was caused by local habit of eating hibernate frogs without enough boiling.

• 대한지역사회영양학회지
• /
• 제14권1호
• /
• pp.31-42
• /
• 2009

The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes and menu planning. The first part of the program consisted of general information such as general characteristics and anthropometric data of clients. The second part was designed to investigate the dietary habits, food intake frequency, nutrition knowledge, and drinking and smoking habits of the clients. The third part consisted of analysis of nutrient intakes including three major nutrients, calorie intake by foods and alcohol, and ratio of individual fatty acid intake. Nutrient intakes was evaluated by comparing with dietary reference intakes. In the final part, the program included the menu planning by using standard recipe. This system was also designed to insert, remove or change the food items or amount according to the user need. It is expected that the development of a meal planning system based on the internet can facilitate the professional dietary counseling, and thus help to improve the health of people.

• 정보처리학회논문지:소프트웨어 및 데이터공학
• /
• 제6권1호
• /
• pp.29-36
• /
• 2017

본 논문에서는 손목형 가속도계를 이용하여 운동 가속도가 거의 없는 식사 행동을 인식하기 위한 방법을 제안한다. 먼저 손목 방향에 작용하는 중력 가속도를 이용하여 중력 방향과 손목 방향 간의 각도를 구하고, 특정 각도 영역에서 첨두값과 첨미값이 존재하는 경우 손목이 왕복하는 동작을 검출한다. 손목 왕복 동작 발생 횟수를 누적하여 그 횟수가 10회 이상일 경우 검출 시점으로 5분 전까지 식사 시간으로 간주하며, 그 지속시간이 7분 이상인 경우에만 식사 시간으로 추론한다. 대학원생 4명으로부터 수집한 2128분 데이터를 통해 식사 시간을 추론한 결과 95.63%의 정확도를 보인다.

• 대한가정학회지
• /
• 제37권7호
• /
• pp.69-81
• /
• 1999

The purpose of this study was to evaluate food behavior in relation to the program of kindergarten and day care center as well as to identify problems which can be aroused there. We conducted the survey repeatedly, ten times among same 124 preschool children below 5 years old. The instruments were categorized into 3 different parts: part 1 for pre-meal food behavior, part 2 for mid-meal food behavior, and part 3 for after-meal food behavior. These were types of checklists which consisted of guideline of habit formation for daily life, especially food habit were developed on the basis of the National Kindergarten Curriculum. We Have reached the following results. $\circled1$ The group of below 3 year-old children had lunch and snacks more frequently than other age groups. $\circled2$ The children's age did playa role as one of the factors which influences on children's food behavior. The less frequency of taking meals in day care center the better their food behavior score. $\circled3$ Therefore, the age of children whose age is 3 or Jess spent more (of day) time at care center and had significantly more number of meals and snack at the care center. In such case, the food behavior was found to be not in good shape. I-ence, the children who were more exposed to feeding meal in kindergarten and day care center, were like to form unfavorable food behavior. The average food behavior score is significantly correlated with pre-mea, mid-meal, and post-meal food behavior. The study suggested that feeding program for young children at kindergarten and day care center should be systematized and developed on the basis of the status of their food behavior.

• 한국식품조리과학회지
• /
• 제15권1호
• /
• pp.81-94
• /
• 1999

As the elderly population has increased in the advanced countries, food intake, relationship of nutrient intake and disease has become major problem in the aged. To investigate the dietary behaviors and the preference of food of the elderly for developing meal planning, the study was conducted through survey questionnaires including 24-hr dietary recall, dietary behaviors, food preference and frequency of food intake to 352 elderly (104 male and 248 female) who were more than 60 years old and living in Seoul. Most of subjects ate three meals regulary and the most preferred taste was sweet and the less preferred taste was sour. Dietary behaviors according to educational level were shown that the skipping meal time and duration time of one meal were significant difference in educational level. Most of the elderly subjects like kimchi and soybean paste soup. The more educated elderly were preferred milk. The reason of dislike of milk was bad flavor and diarrhea. Most of them who graduated from university and high school selected fishes because of good for health primary, otherwise no educated, elementary school and middle school graduated elderly selected vegetables primary. Meats, fishes, seaweeds, mushrooms, fruits, milk and milk products, eggs and vegetables intakes of total elderly subjects were significantly positively related to educational level. With respect to milk and milk products intakes, cheese, yogurt (curd) and milk intake of elderly was significantly negatively related to age. Therefore education for developing desirable dietary behaviors and improving the meal patterns should be in forced to elderly, especially who had poor educational background in order to manage the meal planning and to care for their health in the later life.

• Nutrition Research and Practice
• /
• 제10권3호
• /
• pp.359-363
• /
• 2016

BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

• 대한지역사회영양학회지
• /
• 제6권5호
• /
• pp.755-764
• /
• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• 한국조리학회지
• /
• 제19권5호
• /
• pp.11-22
• /
• 2013

본 연구는 고등학생을 대상으로 한 학교급식의 서비스 품질속성, 급식 이미지 및 급식만족에 대한 영향관계를 규명하고 배식형태의 조절효과를 알아보았다. 연구 가설을 검증하기 위하여 통계 프로그램 SPSS 18.0, AMOS 18.0을 활용하여 빈도분석, 요인분석, 신뢰도 분석, 요인분석, 경로분석 및 카이제곱 적합성 검증을 실시하였다. 분석결과, 요인적재값이 0.4이상이고, ${\chi}^2$=258.831, d.f.=98, RMR=0.059, GFI=.884, AGFI=.839, NFI=0.908, IFI=0.941, CFI=0.940으로 척도가 타당도와 신뢰도가 있음을 보여 주었다. 가설검증을 위하여 구조 모형분석을 실시, 첫째, 급식 서비스품질은 급식이미지에 유의한 영향을 미칠 것으로 나타나 4개의 하위가설 모두 채택되었다. 둘째, 급식이미지는 급식만족에 유의한 영향을 미치는 것으로 나타났고 셋째, 급식이미지와 급식만족과의 관계에서 배식형태에 따른 조절효과가 있는 것으로 나타났다.

• 대한영양사협회학술지
• /
• 제27권1호
• /
• pp.1-14
• /
• 2021

This study aimed to investigate the relationship between meal regularity (i.e. breakfast intake and meal-times), and the risk of metabolic syndrome (MetS) among generally healthy Korean single-person household adults (≤60 years, n=594) based on the Seventh Korean National Health Examination and Nutrition Survey (KNHANES) (2016~2018). Among men (n=325), the breakfast intake frequency was not significantly associated with the pervalence of MetS. However, men consuming a regular meal at least once a day showed a lower prevalence of MetS compared to those whose meals were irregular. These patterns remained after adjusting for age, smoking and drinking habits, individual income, education level, exercise, and total calorie intake. An association between meal regularity and MetS risk was observed in post-menopausal women (n=84), but not in pre-menopausal women (n=185). More specifically post-menopausal women with irregular breakfast eating habits or eating no breakfast at all showed a significantly higher risk of MetS than those eating breakfast regularly after the adjustment. The analysis revealed an odds ratio (OR) of 8.46, confidence intervals (CIs): 1.149~62.199, P<0.05 in irregular breakfast eaters, and an OR of 13.377, CIs: 1.665~107.511, P<0.05, in those who ate no breakfast. Furthermore, post-menopausal women who had irregular meals daily showed a higher risk of MetS than those consuming one or more regular meals/day after the adjustment (OR: 16.888, CIs: 1.258~226.655, P<0.05). In conclusion, the results from this study may be used for formulating optimal dietary guidelines for the prevention and the management of MetS in adults in single-person households.

• 한국식품영양학회지
• /
• 제36권4호
• /
• pp.253-263
• /
• 2023

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.