• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.1-6
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• 2002

This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L$\^$*/a$\^$*/b$\^$*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L$\^$*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a$\^$*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b$\^$*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

• Journal of Life Science
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• v.14 no.4
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• pp.664-669
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• 2004

The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean pack-aged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of $\beta$-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enter-otoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloram-phenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 1$0^{\circ}C$ effectively restricted the growth of B. cereus.

• Korean Journal of Community Nutrition
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• v.20 no.2
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• pp.96-108
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• 2015

Objectives: This study was performed to investigate health-related factors, nutrition knowledge and food habits of college students in Wonju. Methods: A total of 442 (male: 221, female: 221) college students were recruited and a questionnaire-based survey was conducted. The general characteristics, health-related factors, nutrition knowledge, and food habits were investigated and data were analyzed using SPSS WIN (ver 21.0). Results: The body mass index ($22.9kg/m^2$ vs $20.9kg/m^2$, p < 0.001) was significantly higher in the males. The ratio of weight (p < 0.001) was significantly different between males and females. Health-related factor scores 'Exercise (p < 0.001)', 'Number of exercise (p < 0.001)', 'Times of exercise (p < 0.01)', 'Concerns about health (p < 0.05)', 'Health condition (p < 0.001)' were significantly higher in the males. 'Type of exercise (p < 0.001)' was significantly different between males and females. Score on 'Watching TV & computer games (p < 0.01)' was significantly higher in the females. Smoking (p < 0.001) was significantly higher in the males. Type of beverages consumed (p < 0.001) was significantly different between males and females. Nutrition knowledge score (11.8 vs 12.9, p < 0.05) was significantly higher in the females. Scores on 'Iron deficiency is leading to anemia (p < 0.01)' and 'carbonated beverages, such as coke, have no calorie (p< 0.05)' were significantly higher in the females. Food habits score (56.4 vs 53.7, p < 0.01) was significantly higher in the males. Scores on 'I have three meals a day (p < 0.01)', 'I have breakfast regularly (p < 0.001)', 'I have meals on time (p < 0.001)', 'I do exercise every day (p < 0.001)', 'I don't eat junk food often (p < 0.05)', 'I don't eat sweet food often (p < 0.05)', and 'I don't eat out often (p < 0.05)' were significantly higher in the males. Conclusions: Nutritional education for college students is needed in order to improve their health and nutritional education program should be tailored to meet various needs of these students.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Korean Journal of Health Education and Promotion
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• v.14 no.2
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• pp.171-184
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• 1997

The purpose of this study was to identify the adolescent girl's weight control practices, degree of obesity and body image. The data were collected from July 1st to 15th, 1996 using the questionnaire and the physical examination record. The subjects of this study were 295 junior high school girls. Darta were analyzed with percentages, means, t-test, ANOVA, Kruscal-Wallis one way ANOVA, Scheffe test and pearson correlation coefficients using the SPSS program. The results were as follows: 1. The mean for the degree of obesity in subjects was -1.26%. The 34.2% of the subjects were underweight, the 46.8% were normal, the 9.2% were overweight and the 9.8% were obese. The girls who perceived themselves obese were 39% and only the 47% of them were really over-weight and obese. 2. The mean score of body image was 139.30. It was 145.51 for underweight girls, 128.07 for normal weight girls and 125.17 for obese girls. The higher the degree of obesity was, the lower body image score was. The body image score of the girls who perceived themselves obese was significantly lower than that of the girls who perceived themselves normal or underweight. 3. The 65.1% of subjects experienced weight control practices. They reported that they had used the following weight control methods such as diet(42.2%), exercise(35.9%), diet and exercise(15.1%) and others including drug(6.8%). The degree of obesity was significantly higher and the body image score was significantly lower in the case of the girls who had weight control experiences than in the case of those who had no weight control experiences. 4. The 60% Of the subjects often had 2 meals per day. The 48.8% of the subjects tended to skip breakfast, the 7.8% would skip lunch and the 20% did not have dinner. The higher the degree of obesity was and the lower body image score was, the more the girls would skip their meals. In conclusion, many adolescent girls tended to believe their body weight heavier than their real body weight. Many girls who were not overweight and obese tried to lose weight. In the case of the girls whose degree of obesity was high or who perceived themselves obese, the body image score tended to get lower and the weight control practices tended to be increased.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.71-84
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• 2002

The purpose of this study was to investigate food habits of boy students and to know the difference in food habits between boy and girl students. A previous study had been conducted to girl students in 1998 and this study was carried to boy students in Oct. 2000 using the questionnaires. The subjects were 783 boy students in middle school, high school and university students living in Jeonbuk region. The average score of food habits was $4.09{\pm}1.72$ out of a possible 10(middle school students were $4.96{\pm}1.85$, high school students were $4.17{\pm}1.61$ and university students were $3.15{\pm}1.70$). The average is similar $4.11{\pm}1.63$ to girl students in 1998. The correlation coefficient between the score of food habits and standard of living, present residence, taking nutritional supplements, and sort of school was positive. As a staple food, cooked rice was preferred 95.9% of subjects and this result is similar to girl students of previous study. The most preferred side-dishes was different between girl and boy students. Boy students liked stew the best, but girl students liked Kimchi the best. The most preferred snacks was fruits and fruit juice. The portion of eating cooked rice in boy students (87.8%) was decreased than girl students(90.6%) at breakfast. The main meal to have soup & stew was supper and the most delicious meal was also supper, but primary meal skipped was breakfast. The reasons for skipping breakfast were lack of time(38.7%) and no appetite(17.6%), skipping lunch was missing a time to eat(8.4%), and skipping supper was no appetite(10.5%). Substitution food on no preparation of lunch basket was difference between middle and high school students and university students. Middle and high school students ate noodles and university student ate cooked rice. The preference of snack was that chicken(20.3%) was the best. The time of eating snacks was that anytime(38.6%) was the first, after supper(13.7%) was next. In order to improve the nutritional status of boy students, they must establish good food habits by eating three regular meals per day and balancing their diet. Especially university student must build their regular life style, so they would have three regular meals.

• Journal of Digital Convergence
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• v.14 no.6
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• pp.489-498
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• 2016

The purpose of this study was to evaluate selective attributes importance and satisfaction of University Ski Lecture Environment that students perceive using IPA method. In order to achieve this goal, a questionnaire was used to gather data, and the convenient sampling method was used to select 300 members from three pertinent university in Seoul and Chungcheong-do, Gyeongsang-do Province as participants of this study. Only data from 221 respondents however were used after screening data for reliability, and SPSS for Windows(21.0 version) statistical program was used to conduct descriptive analysis, factor analysis, reliability analysis, paired samples t-test analysis, independent samples t-test analysis and IPA matrix analysis. The following results were obtained. First, significant differences between the level of satisfaction and the level of importance were found for part of the selection attributes for each group. Second, Iquadrant was included with meals and information provided factors. IIquadrant was included with instructors and class program, information provided, accommodation factors. IIIquadrant was included in accommodation and meals, time-distance factors. IVquadrant was included in the information provided factor.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.9-16
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• 2000

This study was carried out with 436 college students in Chungnam to investigate the relationship between residences and eating patterns of college students. The subjects were devided into two groups; those who live in self-boarding house(SB) and home with parents(HWP). The results were as follows. An average height, weight and BMI were 173.5cm, 66.0kg and 21.9 in male SB and 161.8cm, 50.2kg and 19.2 in female SB and 172.9cm, 67.6kg and 22.6 in male HWP and 161.2cm, 50.9kg and 19.6 in female HWP, respectively. There were no significant differences in the general characteristics between the SB and the HWP. The proportions of disease possession, vitamin/mineral supplements and physical exercise were not significantly different between two groups by residences. Sleeping time of the SB was longer than that of the HWP. And, frequency of cigarette smoking and alcohol drinking of the SB were higher than those of the HWP. The proportions of skipping meals in the SB were higher than those in the HWP. Approximately 40.42% of the SB tended to skip the breakfast, while 11.26% of the HWP did. It turns out that the most common reason why skipped meals was due to a eating habit(44.21%) in the SB and a lack of time(48.85%) in the HWP, respectively. The survey shows that while a great majority of the SB had lunch at campus(50.00%) and home(30.00%), the HWP ate lunch at campus(33.79%) and restaurant(33.33%). About 48% of the SB ate out more than 2-3 times a week compared to 42% of the HWP. The daily intakes of calcium, iron, vitamin A, vitamin $B_2$, niacin and vitamin C in the SB were significantly higher than those in the HWP. The percent RDAs of calcium and iron intakes were lower in female students than in male students. In conclusions, students of self-boarding had more dietary problems than students of home with parents. These results suggest that college students of self-boarding might have low ability of meal management. Therefore, nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.529-541
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• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• Journal of Community Nutrition
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• v.1 no.2
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• pp.108-118
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• 1999

This study was designed to examined psychosocial status and nutritional factors(nutrition knowledge, dietary attitudes, eating behavior, dietary intakes) among female university students and to investigate if there were differences in these variables by weight loss attempt. A cross-sectional survey was conducted to 225 female university students in Seoul. Survey instrument was adapted or modified based on literature review, and dietary intakes were assessed using 24-hour recall and CAN-pro. Descriptive statistics, t-test x$^2$-test were used in data analysis. Mean height, weight of subjects were 162.7cm, 51.3kg, and mean BMI was 19.4. One hundred-nine students(48.4%) were grouped into weight loss attempt roup and 116 students were grouped int non-attempt group. According to BMI, 58.7% of weight loss attempt group were underweight, suggesting that unnecessary weight control is common in college women. With respect to psychosocial status, subjects received moderate degree of stress and were slightly satisfied with life. There was no significant difference in stress, social support or self-esteem between the two groups, however, students in non-attempt group were more satisfied with their life(p<0.01) and adapted better in school that students in weight loss attempt group. Subjects scored 14.9${\pm}$2.1 (highest score : 20) on nutritional knowledge, and showed favorable dietary attitudes. Overall, nutritional knowledge and dietary attitudes were not significantly different between the two groups. Common eating problems were irregular meals(71.6%), followed by unbalanced meals and eating-out. Subjects in weight loss attempt group were more likely to change eating habit after entering the university and showed more undesirable eating habit. Dietary intake data indicated hat the energy derived from fat was slightly higher than the recommended level. Most of the nutrient intake was lower than the RDA, particularly, iron and calcium intake was below the 50% of the RDA. Although this study did not reveal significant difference in nutritional knowledge or dietary intake by weight loss attempt, this study showed status of weight control, eating habit and dietary intake in female university students, and provide some information for nutrition education of college women.