• 보건교육건강증진학회지
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• 제21권2호
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• pp.35-54
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• 2004

This study was intended to provide basic data of nutrition education to a prevention of obesity and living patterns of elementary school students. Through the measurment of the actual obesity rate of children for students who were in the fifth and sixth grades of elementary school as well as their mothers, and by analyzing obesity-related factors. Children have started to have the characteristics obesity and obesity problems. 1. There were total 234 children including 133 boys (56.8％) and 101 girls (43.2％) for the study. There were 80 children in the fifth grade (34.2％) and 154 children in the sixth grade (65.8％). 2. Among the subjects 20.1％ were obese. By gender, the obesity rate of boys (27.1％) was higher than that of girls (l0.9％)(p＜0.01). By grade, children in the fifth grade (26.3％) had higher obesity rate than children in the sixth grade (l6.9％)(p＜0.05). 3. In terms of the educational level of parents, the obesity rate of children of parents who received university and／or higher education was 27.5％ (p＜0.05). 44.1％ of parents answered ‘I almost never give snack’s’(p＜0.01). 4. There was 32.8％ for an irregular quantity of meal. There was no obese child who under-ate (p＜0.05). In terms of impulse eating, ‘I eat.’ and ‘I don't eat.’ were 24.4％ and 25.9％ respectively. The obesity rate of the case of ‘I eat only food I like.’ was 10.6％ (p＜0.05). In terms of the obesity rate based on the daily average meal frequency, there was the highest rate of 26.1％ for I average meal frequency per day, 13.0％ for 2 daily average meal frequency, and 7.4％ for over 3 average meal frequency per day (p＜0.05). For a degree of a physical activity, the group of active physical activity (p＜0.05) and the group which liked the physical exercise showed a lower obesity rate (p＜0.001). The obesity rate of children who had regular exercise was 11.8％. It was lower than the obesity rate (24.8％) of children who didn't exercise (p＜0.01). The higher exercise frequency per week was, the lower the obesity rate was(p＜0.01). In terms of the exercise time, there was 8.3％ for over 60 minutes and 28.9％ for less 15 minutes. The group which had the long exercise time showed a lower obesity rate(p＜0.05). As the result, the education for obesity must enable students to recognize the warning signs for obesity and control their own weight with proper living patterns, by modifying behaviors considering the degree of obesity. Obesity must be controlled by the prevention and education connected with the family for all students as one of the school health programs. There must be also the development of a program through individual consultation considering the degree of obesity.

• Journal of Nutrition and Health
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• 제15권4호
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• pp.301-312
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• 1982

섭취한 식품이나 에너지를 체내에 보유하는데에 효율적인 것으로 알려진 meal feeding급식형태를 이용하여 단백질의 종류와 수준을 달리했을 때 쥐의 성장, 단백질 및 에너지 대사, 체조성에 미치는 영향을 파악코저 하였다. Casein과 ISP를 10, 20 및 30% 수준으로 달리하고 에너지수준을 3600 kcal ME/kg으로 동일하게구성된 실험사료를 82-100 g되는 숫쥐에게 ad libitum feeding및 1 일 2회 2시간씩 meal feeding으로 4주간의 성장시험과 대사시험을 실시하였던 바 결과는 다음과 같다. 1) Meal fed 시켰을때 사료섭취량은 ad libitum보다 $66{\sim}86%$로 저하되었으며, 증체량 역시 저하되었다. 그러나 casein 20%와 30% 수준에서는 ad libitum 사료섭취량의 85%에 불과했으나 동일한 증체량을 보였다. 2) 사료효율 및 에너지효율은 급식형태에 의한 통계적 유의차를 인정할 수 없었으며, 특히 casein 20%와 30% 수준에서는 사료및 에너지효율이 ad libitum 보다 me fed시켰을 때에 더 높았다. 3) 총에너지 섭취량, 가소화에너지 및 대사에너지는 ad libitum보다 meal fed시켰을 때에 약간 감소되는 경향이었고 에너지의 소화율이나 이용율은 동일했다. 4) 질소섭취량은 ad libitum보다 meal fed시켰을 때에 통계적으로 유의성 (P<0.05) 있게 적었음에도 불구하고, 질소균형과 질소보유율의 차이에는 유의성을 보이지 않았다. 질소균형 및 보유율은 단백질 10% 수준에서는 ad libitum에서 더 높은 경향이었으나 20%와 30% 수준에서는 오히려 meal fed 시켰을때에 더 높은 경향이었다. 5 ) 7주간의 시험완료 후 도체분석에 의한 체조성은 급식형태에 의한 유의차가 인정되지 않았다. 체지방량과 체수분량과는 음의 상관관계 (r = -0 .77)를 보였다. 이상의 결과에 의하면, casein의 경우, 20 % 와 30 % 수준에서 meal feeding에 의한 효과를 확인하였으며 이는 증체의 효과, 사료및 에너지의 이용을 증진의 효과, 질소보유율 증가의 효과, 체지방 축적의 경향을 보였다. 이 같은 경향은 casein군이 ISP군보다 더 효과적이었다.

• 한국주거학회논문집
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• 제14권1호
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• pp.1-10
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• 2003

The purpose of this study is to analyze patterns of space use and housing preferences to be used in the housing plan for students. Data was collected through questionnaire surveys from local university students living apart from their family. We collected 272 samples and analyzed them using SPSSwin program. The results are as follows; 1) The average hours of staying at the housing for student are 5 hours and 30 minutes(except sleeping time). Most of the time was used for ‘hobby’ and ‘study\ulcorner computer works’. The most of the students had ‘a meal per day’ at their housing. 2) The most preferred housing type by the students is ‘studio apartment’ and the next preferred is ‘apartment’. The highly demanded facility is ‘laundry’ and the next comes ‘kitchen’. 3) Those who spend more time in their housing than average show higher demand in ‘kitchen’ and ‘balcony’. Those who spend less time in their housing show higher demand in ‘storage’.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2009년도 추계학술대회
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• pp.48-49
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• 2009

본 연구는 한국해양대학교 실습선을 모델링하고 선내 승조원들의 생활패턴을 분석한 후, 공간별 밀집 유형별 대피시간을 예측하고 이를 비교한 것이다. 승조원의 밀집형태의 관점에서 보면, 선내에 골고루 분포하여 밀도가 낮은 경우에 비해 특정공간에 집중되어 순간 밀도가 높은 경우의 피난시간이 증가하였고, 이동속도에 따른 영향 역시 밀도가 높은 상황이 밀도가 낮은 상황에 비해 4배 이상 큰 것으로 예측되었다.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• 한방비만학회지
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• 제14권1호
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• pp.36-45
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• 2014

Objectives: The purpose of this studay was to compare the eating-related index and the patterns of pre- and post-prandial gut hormone level in normal-overweight and obese subjects of Taeemin population. Methods: We enrolled healthy male participants who were diagnosed with Taeeumin by Sasang Constitutional diagnosis and who were normal-overweight ($18.5kg/m^2{\leq}$body mass index [BMI)< $25kg/m^2$) or obese ($25.0kg/m^2{\leq}$BMI< $30kg/m^2$). Eating behavior and gastrointestinal problems were assessed by using standardized scale. Subjective appetite ratings using visual analogue scales and the profiling of serum levels of ghrelin and peptide YY (PYY) were assessed before and after a standard meal (6 time points: 30 minutes pre-prandial, immediately before meal, 15, 30, 60, and 120 minutes post-prandial). Results: Tewnty two healthy Taeeumin people classified as normal-overweight group or obese group are the final subjects. External eating score of Dutch eating behavior questionaire scores is higher in normal-overweight group than in obese group. The variations of subjective appetite ratings in obese group are smaller than in normal-overweight group. The pattern of ghrelin in normal-overweight group shows a high peak at 30 minutes post-prandial point, which is contrary to existing studies. The pattern of PYY in obese group decreases from 15 minutes post-prandial point and shows lower peak level, whereas in normal-overweight group shows increasing tendency from pre-prandial point until 30 minutes post-prandial point. Conclusions: There are differences in the eating-related index and the gut hormone patterns related to obesity.

• 대한영양사협회학술지
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• 제23권3호
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• pp.285-299
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• 2017

This study was conducted to compare the perception and fast food usage patterns of adults classified by age in Busan. The survey was conducted from April 15 to June 15, 2017 by questionnaires and the data were analyzed using SPSS 24.0 Overall, 74.1%, 58.1%, 40.7%, 20.3%, 29.7% and 17.9% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s, respectively, consumed fast foods more than once a week. Additionally, 66.0%, 52.5%, 25.7%, 16.0%, 22.9% and 11.7% of individuals in their 20s, 30s, 40s, 50s, 60s, and 70s, respectively, preferred fast foods. There was a significant difference in the basis for choosing menu among the groups, with 'preference' and 'price' being most important to those in their 20s and 30s, on the other hand 'preference' and 'companion' being most important to members of other age groups. As their age increased, individuals spent less money on fast food. Overall, 81.5%, 59.9%, 50.0%, 40.1%, 46.3%, and 28.4% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s thought that fast food was a suitable substitute for a meal. Age affected the substitutability of fast food for a meal (P<0.001). Additionally, the ratio of individuals in their 20s and 30s that skipped breakfast was higher than in other age groups. In addition, age showed a significant positive correlation with obesity and dietary attitude, whereas it showed a negative correlation with nutrition knowledge, use frequency, perception degree and preference. Nutrition knowledge and dietary attitude showed no relationship with preference. These results imply that a nutrition education program should be developed and conducted to induce subjects to manage their dietary habit and develop healthier dietary patterns.

• Journal of Nutrition and Health
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• 제19권5호
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• pp.289-295
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• 1986

Seven day's menus consisting of the Korean traditional dietary patterns were prepared according to the Korean nutrition allowances per capital of whole population. After cooking foods one day's meal was collected, homogenized for one week. Nutrients in each day's meal were analysed. The results of this analysis are as follows ; Lipids contents were about 23% higher than the data obtained nationwide nutrition survey conducted in 1984. This suggests the increasing tendency of the fat the oil consumption . PUFA ratio in lipid was 35%, that the customary Korean cooking include high confirmiry amount of vegetable oils. Daily tocopherol intake was 8.3mg . This results is believed to as one reference to set up Korean R.D.A for tocopherol.

• 대한가정학회지
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• 제26권4호
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• pp.53-65
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• 1988

In the study, the dietary survey was conducted in Seoul, Dae-jeon, Gwangju, Pusan, from march to April in 1988. A Questionnaire was prepared and distributed to 1583 house wives in order to find out their attitude of meal management and their way of thinking in dietary life. The results were summarized as follows: 1) 34.4% of the subjects prepared daily menu. In planning menu, the major consideration shifted from husband to all family members and the most emphasizes meal changed from breakfast to supper. 2) Most of the subjects were making use of substitute food. They were satisfied with the convenience and taste of the convenience foods. Improvements in nutrition, sanitation and price of convenience food made increase of its consumption. 3) The survey has shown that the main purpose of eating is to satisfy nutrition. and in the choice of food, most subjects regarded its taste as the most important factor.