• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.62-73
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• 2009

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.511-523
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• 2013

This research involved a survey on the dietary patterns of children and adolescents living in group homes, to find out their wrong eating habits and to devise measures for correcting their problems. The BMIs of the subject children and adolescents in group homes were measured, and the result showed that although many of them appeared to have normal weights, about 42.2% were actually underweight. Most of them had meals regularly, three times a day at fixed times. However, half of them frequently skipped breakfast because of the lack of time in the morning. In addition, more than half of them had the habit of having imbalanced diets, especially with low vegetable intake. The score for their satisfaction toward meals at group homes were highest (3.97) with the taste of food, while it was relatively lower (3.61) with the variety of food than with the other items. The average score for their snack intake was 3.47, showing that the majority of them had the habit of eating snacks, while the largest portion (26.0%) of them preferred bread and cookies. According to the result of the analysis on their food intake, overall calorie intake was about 82~96% of estimated energy requirements, while that of the male subjects aged 12 or older was about 82% of the standard energy requirements. Their overall intake of calcium and potassium was lower than recommended nutrition intake, but sodium intake was higher than 3 times recommended intake. Especially, in addition to calcium and potassium, the male subjects aged 15 or older showed low intake of dietary fiber, iron, zinc, riboflavin, niacin, vitamin C and folate also; whereas the female subjects aged 15 or older showed low intake of iron, zinc, riboflavin and folate also. Taken together, it was concluded that government level of dietary life-related support and management would be necessary for the healthy growth and development of children and adolescents in group homes.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.486-495
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• 1997

The purpose of this study was to determine the prevalence of obesity and to examine the eating habits of elementary school students in Kwangju. The study was carried out on 931 students(male : 454, female : 477) in September and October of 1996. The results are summarized as follows ; Obesity was defined as body mass index(BMI) that exceeds 20. The rate of obesity was 10.0%(male 4.7$\%$, female 5.3$\%$) in subjects. Subjects were divided into 3 groups : normal group(BMI〈20), mildly obese group(20〈BMI〈25), and moderatly obese group(25〈BMI〈30), respectively. With regard to frequency of skipping breakfast, 9.1$\%$ of normal children and 17.5$\%$ of mildly obese children and 33.3$\%$ of moderately obese children had skipping every morning(p$\ll$0.001). With regard to the regularity of meal time, 62.1$\%$ of normal children had ‘regular meals’but 58.0$\%$ of mild obese children and 50.0$\%$ of moderate obese children had‘irregular meals’(p$\ll$0.05). With regard to meal volume, obese children consumed much more meal volume than normal children(breakfast p$\ll$0.001, lunch p〈0.005, dinner p$\ll$0.001). With regard to try to lose weight, 22.9$\%$ of normal children and 55.6$\%$ of mild obese children and 83.3$\%$ of moderated obese children indicated they had attempted(p$\ll$0.001). The results of this study showed that the prevalence of obesity in elementary school students in Kwangju has a tendency to be increased. Obese children need to correct their eating habits. This reasserts the importance of nutrition education in children through teachers, parents and dietitians. The findings of this study should be applied to nutrition education to ensure better physical fitness of children. (Korean J Community Nutrition 2(4) : 486-495, 1997)

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.3-13
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• 2002

The purpose of this study was to examine dietary attitudes of students and changes in their attitudes toward the school lunch service. The participants of the study were 483 students ranging from third grade elementary school students to middle school sophomores living in the Seoguipo area of Jeju Island. The subjects were asked to complete questionnaires under the supervision of their teachers or dietitians, and data were grouped into elementary school 3rd and 4th grades, elementary school 5th and 6th grades; and middle school 1st and 2nd grades for each gender. There were no significant differences among the groups with respect to their regularity of food intake, dietary considerations, or the frequency of imbalance in their diets. In the case of female participants, their frequency of snacking decreased as their grade level increased. In general, the overall changes in dietary attitudes became more negative as their grade level increased. Male students demanded increased serving sizes of both staple food and side dishes, while female students demanded increased serving sizes dishes, but not staple food as their grade levels increased. there was also an increase in the number of student sin higher grades who discarded or did not eat enough their entire meals. The major reasons for not eating the food were : no taste to the food and not proper saltiness of food. These results may suggest that school dietitians need to pay more attention to increased taste and proper seasoning of meals. Students suggested that the school lunch service should be continued, but that it needs improvement. Students in higher grades were more aware of the importance of the environment in which the meal was provided. Also, an early education in nutrition and healthy diets seemed important in preparing them for following a healthy lifestyle in later life.

• Korean Journal of Community Nutrition
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• v.23 no.4
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• pp.333-340
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• 2018

Objectives: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. Methods: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. Results: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. Conclusions: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.1073-1081
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• 2010

Objectives : The purpose of this study was to examine the oral health awareness and practice of workers. Methods : The subjects in this study were 200 workers in a working place located in Taean-gun, Chung-Nam Province. The data for this study was obtained by means of a self-administered questionnaire. Results : 1. An average of awareness for the oral health of workers was $2.60{\pm}0.44$ points out of 4. They were most aware of the item that toothbrushing should be done after meals($3.06{\pm}0.42$), and the second most widely recognized item was that toothbrushing should be done before bedtime($2.73{\pm}0.60$). 2. An average of practice for the oral health of workers was $2.54{\pm}0.32$ points out of 4. They did the best was brushing their teeth after meals($2.97{\pm}0.33$), followed by cleaning the tongue during toothbrushing($2.91{\pm}0.45$). 3. Awareness of oral health was significantly higher in such groups, including the female, college graduates, unmarried(p<0.05). 4. Practice of oral health was significantly higher in such groups, including the female, college graduates(p<0.05). Conclusions : To reform and improve of the system, incremental oral health care system for workers is needed. and oral health education is needed to increase the motivation of workers to control their basic dental disease.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.137-147
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• 1997

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was $1000{\sim}1500$ thousand Won and students' pocket money was $20{\sim}40$ thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p<0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.201-213
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• 2000

The aim of this study is to survey the eating habits and nutritional knowledge of children in Pusan, with a view to uncovering problems and their underlying causes and cultivating desirable dietary habit and nutrition for children. Three hundred and fifty six elementary school students were asked questions about their eating habits and nutritional knowledge as well as general information about their personal characteristics. The results showed: 1. Only 53.5% of the subjects had breakfast every day. Seventy-six percent of the subjects had dinner every day. Only 40% of the children took meals and talked with family at both breakfast and dinner. Thus there was little opportunity for dietary guidance by parents. 2. About half of the subjects answered that their appetite decreased after eating snack foods between meals. A third of the subjects liked the baked goods as snacks. Because of their high sugar and fat content, they can damage children's health, resulting in child diabetes and tooth decay. For this reason, careful education is necessary to allow children to be able to select snack foods that are appropriate in kind and quantity. 3. About 85% of the subjects had an unbalanced diet. Therefore systematic nutrition education at school is necessary to instill in children the value of balanced diet. 4. Children preferred rice to other cereals as a staple food. They disliked kimchi, seasoned and blanched foods and salads as subsidiary foods. It is therefore necessary to teach children systematically the nutritional advantage of cereals and vegetables and to heighten their awareness of Korean food culture. 5. Children had a low level of nutritional knowledge. The knowledge of specific nutrients was lower than that of foods. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit, meal management and Korean dietary culture. Nutritional education at home must be emphasized.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.332-341
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• 2006

The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.