• Journal of Community Nutrition
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• 제3권1호
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• pp.8-13
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• 2001

The purpose of study was to test the hypothesis that three are differences in body size dietary behavior and nutrient intakes of adolescent girls with weight control experience. Cross-sectional survey was carried out with a questionnaire and anthropometric measurements . Subjects were 724 healthy adolescent girls from middle and high schools of urban and rural areas in Inchon and divided into two subgroups with weight control experience. Subjects trying to lose weigh were 25.1% in middle school girls and 47.1% in high school girls. There were significant differences in weight and BMI between weight control experience and non- experienced groups in middle school students. There were significant differences in skipping meals and reason of skipping meals between weigh control experience and non-experience groups which might show that skipping meal was used as a weight loss method among female school students. There was no significant difference in nutrient intakes between weight control experienced and non-experienced groups in middle and high school subjects. these results suggest that nutrition education is necessary for adolescent girls to practice appropriate weigh control strategies including desirable eating habits and adequate intake of nutrients such as energy vitamin A vitamin B$_2$calcium and iron.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• 대한영양사협회학술지
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• 제28권4호
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• pp.281-292
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• 2022

The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were 'Diverse side dishes (r=0.332, P<0.001)', 'Vegetable side dishes (r=0.166, P<0.01)', 'Kimchi side dish (r=0.230, P<0.001)' and 'Less TV watching and computer game time (r=0.105, P<0.05)'. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P<0.001). The balance score was positively correlated with fruit (r=0.192, P<0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P<0.001). The regularity score was positively correlated with fried food (r=0.114, P<0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.

• 한국식품영양학회지
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• 제25권2호
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• pp.338-347
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• 2012

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 cm and 57.1 kg for boys, and 155.7 cm and 48.8 kg for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits.

• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 한국식품영양학회지
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• 제24권2호
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• pp.145-152
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• 2011

This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.

• 대한가정학회지
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• 제36권7호
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• pp.25-38
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• 1998

This research was carried out to investigate the health condition, eating behavior and nutritional status of female high school students. The survey was conducted from July 5 to July 18, 1996 with 524 first grade students(15 to 17 years old) of H girl's high school using the questionnaire method. The levels of depression and anxiety were measured by CED-S and Spielburger's STAI-S, respectively. In addition, nutrient intakes were estimated by Convenience Method. The results of this study are as follows: 1. The mean depression and anxiety scores of the subjects were 22.23 and 26.00, respectively. The proportion of subjects with normal weight(BM) was 72.1%. The perceived health condition of subjects was moderate and 15.1% of subjects were anemic. The subjectiv health symptoms were feeling drowsy, tired eyesight, getting tired easily, catching cold frequently and frequent headache. 2. The irregularity of breakfast was high in the subjects. The problems of the eating behavior were irregular meals, unbalanced diets, excessive meals, skipping meals and food prejudice. Forty-nine percent of subjects had good eating behaviors. 3. The mean energy intake of subjects was 1717Kcal. The proportion of energy derived from carbohydrates, proteins and fats were 62.70%, 13.89% and 23.42%, respectively. The subjects consumed 59.59g of protein, 13.07mg iron, 637.49mg calcium, 553.64 R.E. vitamin A, 0.94mg vitamin B1, 1.08mg vitamin B2, 15.15mg niacin and 49.59mg vitamin C, respectively. Except niacin, other nutrient intakes were less than the Korean recommended dietary allowances(RDA), especially, iron. 4. Mother's occupation, subject's pocket money and perceived health condition were negatively correlated with eating behavior, And the depression and anxiety of subjects showed wrong eating behaviors. The effects of socioeconomic variables, depression, anxiety and perceived health condition on the nutrient intake were different depending on the kind of nutrient. The nutrient intakes differed significantly among the group of different eating behavior. The eating behavior was significantly correlated with the nutrient intake.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.109-118
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• 2012

This study was conducted to characterize changes in the meal structure of Korean children in terms of temporal and spatial dimensions. The data of 1,891 and 1,627 school-aged children and adolescents extracted respectively from the 1998 and 2009 Korea National Health and Nutrition Examination Surveys were analyzed by gender, age group, and residential area. From 1998 to 2009, the total eating events increased from 4.3 to 4.6 (p = 0.001); the average number of meal intake decreased from 2.8 to 2.7 (p < 0.001) while that of snack intake increased from 1.5 to 1.9 (p < 0.001). The prevalence of "3 meals a day" pattern tended to decrease while that of "2 meals a day" pattern increased over the years. Especially, the "2 meals a day" pattern with "lunch + dinner" increased from 13% in 1998 to 20% in 2009. The percentage of eating breakfast or dinner at home decreased over the years. These results indicate that over the last decade, "destructuration" occurred in Korean children's meal structure in terms of temporal and spatial dimensions. Especially, such alteration was more distinctive in male than female and in the high school-aged group than the elementary or middle school-aged groups. Overall, the difference of meal structure between genders and residential areas became smaller while the difference among age groups became larger over the years.

• Journal of Nutrition and Health
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• 제41권4호
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• pp.341-352
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• 2008

The number of school lunch-supported children who belong to low-income families has been rapidly increased in Korea. This study was aimed at evaluation of nutritional status of school lunch-supported elementary school children. One hundred school lunch-supported children and 119 non-supported children of fourth to sixth year class in 3 elementary schools in Gyeongbuk rural area were selected, and surveys were conducted twice, i.e., once during school term and once during summer vacation in 2006. Food consumption survey during school term was carried out through an interview by dieticians at school-lunch time using a 24-hour recall method, and the survey during summer vacation conducted by recording food intakes for three days by children. Nutrient intakes were calculated using CAN-Pro 3.0 program. School lunch-supported children showed higher rate of skipping breakfast and rather irregular meal time as compared to non-supported students. Eating alone was more frequent in school lunch-supported children than in nonsupported children. The average nutrient intakes and nutrient adequacy ratios were lower in supported children than in non-supported children. During term, percentages of nutrient intakes provided by school-lunch were higher in supported children than in non-supported children. Intakes of energy nutrients were within acceptable macronutrient distribution ranges, but proportion of carbohydrate intake increased during vacation. Analysis of patterns of food intakes based on major food groups (dairy, meat, grain, fruit, vegetable) indicated that meals during term were more balanced as compared to meals during vacation. In conclusion, food behaviors and nutrient intakes of school lunchsupported children were inferior to those of non-supported children during term and during summer vacation. They were provided with more nutrient intakes from school lunch during term as compared to non-supported children. Therefore, it is necessary not only to keep meal support program during vacation but also to provide a proper nutrition education as a part of school lunch program to improve nutritional status and food behaviors of school lunch-supported children.

• 한국식품영양과학회지
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• 제42권9호
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• pp.1482-1491
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• 2013

본 연구는 향후 학교급식 안전관리 개선 방안 모색에 도움이 되고자 경남지역 초 중 고등학교 조리종사원을 대상으로 학교급식소 안전사고 실태 및 신체적 피로도를 분석하고자 수행되었다. 2011년 12월 1일부터 20일까지 총 300부의 설문지를 배부하여 276부가 회수되었고, 이 중 응답 내용이 불충분한 54부를 제외하고 총 222부(74%)를 최종 분석 자료로 사용하였으며, 본 연구 결과의 요약은 다음과 같다. 첫째, 안전사고 유형별 경험 유무 및 발생 빈도 조사 결과 타박상 경험자는 92.8%, 화상 경험자 73.0%, 피부외상 경험자 69.4%, 염좌 경험자 47.7%, 낙상 경험자 42.8%, 골절 탈구 경험자 31.5%, 감전사고 경험자 2.7% 순으로 나타났으며, 안전사고 유형별 발생 정도는 화상 2.04, 타박상 3.18, 염좌 1.64, 피부외상 2.07, 감전사고 1.06, 골절 탈구 1.42, 낙상 1.52로 나타나 타박상의 경험율 및 발생 빈도가 가장 높았다. 둘째, 노동 강도가 가장 크다고 생각되는 작업공정으로는 청소(55.4%), 안전사고가 가장 많이 발생하는 작업공정으로는 주조리 과정(48.6%), 급식소 안전사고의 주된 원인으로는 조리종사원의 과도한 업무량(3.52)이 조사되었다. 셋째, 조사대상이 작업 시 자각하는 신체적 피로도는 팔과 손목의 통증 4.18로 가장 높게 나타났으며 어깨의 통증 4.10, 척추의 통증 3.88, 빠른 피로감 3.81, 눈의 피로 3.70, 다리의 통증 3.69, 발바닥과 발목 통증 3.62, 귀의 이상 3.63, 목의 통증 3.45, 체중의 변화 3.21, 두통 2.95의 순으로 분석되었다. 넷째, 학교급식 조리종사원의 신체적 피로도에 영향 미치는 요인은 학교급(P<0.05), 1일 급식횟수(P<0.05), 1일 급식인원(P<0.001), 조리종사원 1인당 급식인원(P<0.05), 근무전 준비 운동 여부(P<0.05)로 중학교, 1일 3식을 제공하는 학교, 1일 급식 인원이 1,000명 이상인 학교, 조리종사원 1인당 급식인원이 110명 초과인 학교의 조리종사원의 신체적 피로도가 높았으며, 준비운동을 하는 경우 신체적 피로도가 낮았다. 본 연구 결과로부터 다음과 같이 제언하고자 한다. 첫째, 학교급식 조리종사원들이 가장 많이 안전사고가 발생한다고 생각하는 작업공정은 주조리 과정으로 이에 대한 정확한 작업환경을 진단하여 인체공학적 작업환경 개선이 이루어져야 할 것이다. 둘째, 노동 강도가 가장 크다고 생각하는 청소 과정에서 무거운 물체를 들거나 반복동작으로 의한 근골격계 질환 예방하기 위해 관련시설 및 장비의 보완이 필요하겠다. 셋째, 노동량의 증가에 따라 신체적 피로도가 증가함을 알 수 있었으므로 조리종사원의 적정 인력기준에 대한 후속 연구가 필요하다고 사료된다. 넷째, 준비운동을 할 때 신체적 피로도가 낮은 것으로 나타났으므로, 근무 시작 전 준비운동이 이루어지도록 충분한 교육이 이루어져야 하겠다.