• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.482-491
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• 2007

This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese $group(151.0{\pm}12.5cm)$ and obese $group(151.2{\pm}12.3cm)$. But BMI was significant difference between non-obese $group(18.0{\pm}2.2cm)$ and obese $group(27.3{\pm}3.2cm)$. Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.427-434
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• 2006

This study was performed to investigate the consumption and the preference of chungkukjang products among the middle school students. The subject were 538 middle school students(male 283, female 255) in $3^{th}$ grade, and were asked to fill out the questionnaire. The collected data were analyzed by SAS package. The result showed that most students knew about traditional chungkukjang(88.5%) and chungkukjang powder(68.2%), but only 43.5% and 29.4% of the respondents knew about raw chungkukjang and chungkukjang pill, respectively. When asked how often they eat chungkukjang products, traditional chungkukjang were taken often, but chungkukjang powder, raw chungkukjang and chungkukjang pill were shown to be taken relatively less. Over 60% of the students responded that they liked chungkukjang products, because of 'encourage by parents' and 'good for health', but there was no statistical difference by gender. When asked about the reasons for the dislike of the chungkukjang products, male students responded 'bad smell'of traditional chungkukjang, while female students 'eplied' not eating at home'. The students disliked the chungkukjang powder, chungkukjang pill and raw chungkukjang because of 'not knowing it.' These results showed that the social interest and support for the chungkukjang products were necessary and there was a need to advertise the chungkukjang products.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.262-269
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• 2010

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.201-208
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• 2010

Survey the intake of carbonated beverage and the perception of carbonated beverage was conducted with 422 middle school students in Daegu area to clarify attitudes toward carbonated beverages and their consumption in adolescents. Statistical data analysis was done using SPSS version 12.0. Of all subjects, 31.3% preferred carbonated beverage among all beverages consumed, and preference for flavored carbonated beverage was highest (42.2%). Students who liked to drink carbonated beverage spent more money in snacks out of their allowance; frequency of carbonated beverage consumption correlated with amount of allowance (p<0.05). Carbonated beverage was mainly consumed with fast-food (61.5%), and 53.3% of the students purchased the beverages at supermarket. The majority of middle school students (30.4%) drank carbonated beverage more than 3~5 times a week, which was high frequency of carbonated beverage consumption. Preference and consumption frequency beverages differed significantly with knowledge level (p<0.01). Of the subjects, 73.2% drank carbonated beverage without checking nutrient contents, and those with low knowledge level of carbonated beverage neither read the label on nutrients nor were interested in nutrition education (p<0.05). The results underscore the need to provide systematic nutrition education at home and in school to prevent excessive intake of carbonated beverage and to help adolescents choose healthy beverage during a time in life when growth is especially prominent.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.345-355
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• 1999

This study was intended to provide basic information for nutrition education and meal planning by evaluating the nutritional status, food habits, and food preference of elementary school children with school lunch program and without school lunch program(lunch box). The subjects of this study consisted of 266 elementary school children aged from 10 to 12(136 male, 130 female) in Ulsan the area. The survey was conducted by questionnaires and data were analyzed by SPSS program. The average body weight was $38.4{\pm}6.9kg$ for boys and $36.8{\pm}7.4kg$ for girls and the average heights was $141.3{\pm}5.6cm$ for boys and $141.2{\pm}5.7cm$ for girls. These values were lower than that of the Korean reference. 56.0% of the subjects skip breakfast 1 to 2 times a week, 58.2% of the subjects had prejudice for special food, such as bean, anchovy, and pork. The food habit scores of the subjects was divided into poor(11.7%), fair(63.5%), and good(24.8%). The average score of girl's was significantly(p<150) higher than that of the boy's. Compare to 1/3 of RDA for children, the average intake of nutrients provided lower amounts of all nutrients. Therefore Calcium and vitamin A intakes were especially lower than the others. Therefore the importance of milk and green vegetables must be emphsized to them through nutrition education. Children preferred ssalbab to jabkogbab and liked beef-based soup, and baechu kimchi. There were significant differences in food habit scores with gender, parent's education, and exercise. The results of this study indicate that nutrition education and menu planning program should be applied to elementary school children who are served by the school lunch program.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• Child Health Nursing Research
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• v.9 no.1
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• pp.57-65
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• 2003

Purpose: This study was intended to present basic data of a more effective drug free education program by examining and analyzing the needs of drug and health education in the adolescent. Method: The study subjects were 480 students from six high schools in Pusan. The data were collected by a self-administered questionnaire between June 1 and June 10, 1999. Descriptive statistics, t-test, one-way ANOVA, Scheffe test in SPSS program were used for data analysis. Result: The scoring rate of knowledge for drug abuse of the subjects was 26.8％. For the scores of knowledge according to the type of drug, cigarettes were the highest at 38.4％, and for the scores of knowledge according to items, the abuse part was 59％, also the highest. The needs of drugs and drug education for the subjects had an average of 19.59. For the score of needs according to the items, plans to maintain and improve health was 1.72, the highest, methods to control anger and stress was 1.66, toxicity of drugs was 1.51, and medicinal use of drugs was 1.44. For the characteristics of the subject and characteristics relating to drugs, and the comparison of needs of drug education, consisted of students who said they liked or disliked their school life, those who have had drug education at school, who having received drug education by various kinds of materials, all had high needs for the education. Conclusion: It is necessary that drug free education plans including plans to maintain and improve health on the basis of the needs of drug education for the adolescent and other contents such as the methods to control anger and stress are established. Development of various kinds of audio-visual materials, publicity booklets and educational programs for parents etc. are needed in order to make the adolescent have an interest in drug free education, and recognize its importance.

• Korean Journal of Human Ecology
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• v.19 no.2
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• pp.409-416
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• 2010

This study was carried out to investigate the eating habits and preference of snacks for students in Chungnam province. Questionnaires were collected from 333 students, which were divided into male and female, food nutrition majors and non-majors, and weight groups according to BMI. The results obtained were as follows; 1. 62.8% of students responded that they were healthy. A significant difference on the health question was found between male and female students (p<.05). Male students responded more positively to the question related to health than the females, saying they felt healthy (71.1%). There was no significance between the different majors, but a significant difference was found in weight groups compared to normal groups (p<.05). 2. 72.1% of respondents enjoyed omnivorous meals. The significant differences were not found in gender groups and major groups. However, there was a significant difference between the weights of the students (p<.01). 3. Most of the students liked sweet foods (42.3%). The significant difference was found in gender groups for food tastes. The male students preferred spicy foods (37.0%), but the females preferred sweet foods (49.5%). Taste for the major and weight groups was not significantly different. 4. 50.5% of respondents answered that they frequently ate snacks. The significance was found in gender groups (p<.01). The females had a higher intake of snacks than the males. The significant difference for taste was not shown in the major group, but was found in the weight groups (p<.05). 5. Students preferred snacks and candy (16.8%). The males liked dairy products (19.3%), while the females preferred snacks and candy (23.7%). Students majoring in food nutrition have a tendency to prefer snacks (32.1%). Appropriate calorie intake and desirable eating habits should be recommended for healthy control and maintenance of students through eating nutritionally balanced foods.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.223-230
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• 2014

Objectives: The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake. Methods: The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0). Results: About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary $2^{nd}$ and $2^{th}$, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school $2^{nd}$ showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient. Conclusions: Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.