• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.96-106
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• 2003

The purpose of this study was to investigate the current intake status and preference of snacks for the elementary school children in Hansan-do area. A survey was conducted by personal interview using a questionnaire and the data were collected from the children as well as their parents. The results of analysis indicated that the preference of snacks, appetite and consumption patterns of snacks, cooking and purchasing snacks vary depending on the family size, housing status, parents' occupation, educational level and age of mothers. The most preferred snacks were milk or milk related products and Ramyun, and the least preferred snacks were fruits. The results could be used as basic information for the development of dietary guideline for elementary school students.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.256-266
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• 2009

The purpose of this study was to determine conditions of dining behaviors, sleep patterns, rates of obesity and intake of snacks and self-purchased snacks deriving from the lack of sleep in academic high school students. The anthropometric characteristics, height and weight (p<0.05), and the distribution of obesity index (p<0.001) showed significant differences between males and females. Dining scores for both male and female students decreased as the frequency of day time napping increased. Although, there was no significant difference in obesity-related "lack of sleep" between males and females, the rate of "being overweight" was slightly higher in female students who indicated that they experienced a "lack of sleep" than female students that indicated "no lack of sleep". While, whether intake of snacks and self-purchased snacks or not, day time napping frequency affected not to male students. However, the frequency of day time napping among females who ate snacks one or more times a day was higher (p<0.05), and a greater frequency of eating self-purchased snacks correlated with a greater frequency of day napping (p<0.01). Consequently, lack of sleep was identified as one of the factors increasing the frequency of intake of snacks and self-purchased snacks in females. Thus, this study suggests that dining behavior guidance should be given along with systematic and continual nutrition education so that the intake of snacks and self-purchased snacks can be moderated to optimize the physical and mental growth and development of adolescents.

• Journal of Korean Home Economics Education Association
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• v.7 no.2
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• pp.79-89
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• 1995

The purpose of this study was to find out the relationships among snacks, unbalanced diet, and eating behaviors of middle school students. Subjects of this study were randomly selected from middle school students living in ChungBuk and data were collected by questionaires. Major findings were as follows: First, majority of respondents felt snacks necessary for them. They were influenced by T. V advertisement when they chose snacks. Most students had snacks habitually, and girl students had snacks more freqently than boy students. The students who had more pocketmoney had more snack than those who had less pocktmoney. Second, girl students were more fastidious than boy students about foods. The students who took instant noodles an snacks more frequently got lower scores of eating behaviors than those who took instant noodles and snacks more frequently got lower scores of eating behaviors than those who took instant noodles and snacks less frequently. Finally frequent snacks and unbalanced diet had strong relationships with lower scores of eating behaviors. In conclusion, the findings implied that nutrition-education through mass media like. T.V may be effective and nutrition education also should be practiced both at school and at home for the students’good eating behaviors and health.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.141-151
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• 2016

This study looks into the relationship between mother's nutrition knowledge and the actual situation of snacks consumption by mothers living in Daegu and Gyeongbuk. The data were analyzed by statistical methods such as frequency, percentage, Chi-square, ANOVA and Duncan with the SPSS Windows 19.0 program. Regarding level of education, most of the subjects in the 'High' and 'Medium' Groups were university graduates, whereas most of those in the 'Low' Group were college graduates. Most of the subjects ate used processed snacks, produced snacks, or cooked snacks themselves, and most added fruits, followed by milk products and confectionery as snacks. Most of the subjects were satisfied with their experiences of purchasing snacks for children. In selecting the snacks, most of them attached importance to 'balanced nutrition', followed by 'food additives', 'allergy', and 'sanitation.' These results show that nutrition education is necessary for choosing correct and good quality snacks for children.

• Journal of the Korean Home Economics Association
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• v.38 no.4
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• pp.99-114
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• 2000

The purpose of this study was to investigate foodservice management of snacks as will as to evaluate nutrient intakes of young children from the snacks serried in early childhood educational institute. Two hundred and twenty-three snack items from 14 kindergartens and daycare centers were measured sewing size and analyzed for the nutritional values in addition to the general evaluation of the snack service management practice by the trained personnel. The results were as follow: The contents of most nutrients supplied from the snacks amounted to 10-15% of RDA (recommended dietary allowances for Koreans) except iron and niacin. And there were not any significant differences in the contents of energy, protein, fat and carbohydrate between the morning and afternoon snacks. The energy and protein contents (as the % of RDA) of snacks sewed to children of 1-3 years old were turned out to be significantly higher than that sewed to the children of 4-6 years old since the portion amount of snacks per child was about the same regardless of the age and individual variation. There were significant differences in the contents of nutrient serried from the snacks among 14 kindergartens. Therefore, nutritional guidence including the standard portion amount for the kindergarten snacks considering the age, activities and individual variation should be developed for kindergarten teachers so that they can effectively manage snack service and provide good nutrition for young children.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.513-524
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• 2010

This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students, and to investigate if these characteristics were different by nutrition label use. A cross-sectional survey was conducted to 348 middle school students in Kyunggi, Korea. About a third of subjects read nutrition labels when they purchased snacks/packaged foods. Most nutrition label users were interested in reading information on calories, fat and trans-fat. Self-efficacy of eating/selecting snacks or general nutrition behavior was moderate (mean score: 44.4 out of 60), with significantly higher score in nutrition label users compared to nonusers (p < 0.001). Nutrition label users felt more confident in 9 items out of 15 items of self-efficacy, such as "taking fruits instead of cookies/candy for snack" (p < 0.001), "choosing milk instead of soft drink" (p < 0.01), "not having snacks after dinner" and "avoiding processed foods for snacks" (p < 0.05). Subjects had snacks 1.3 times a day, and nutrition label nonusers consumed snacks more frequently than the counterparts (p < 0.01). About 55% of nutrition label users and 64.7% of nonusers mainly purchased snacks for themselves (p < 0.05). Commonly purchased snacks by adolescents were ice cream, cookies/chips, breads and ramen. Major considerations in purchasing snacks were taste (46.9%) and price (34.6%). In selecting snacks, the influence of friends and parents was greater than the other sources. Based on eating frequency of snacks, nutrition label users were more likely to consume healthy snacks, such as fruit juices, vegetables, milk, yogurt, and potato/sweet potato than nonusers (p < 0.05). Eating behaviors measured by 15 items scored 33.6 out of 45. Nutrition label users showed better eating behaviors, such as "eating meals slowly", "eating foods cooked with plant oil", and "eating out less frequently" (p < 0.05). Study results showed that majority of adolescents did not read nutrition labels, selected snacks for themselves and had somewhat unhealthy foods for snacks. This study also showed the differences in self-efficacy, snacking and eating behaviors between nutrition label users and nonusers. In nutrition education, it is necessary to stress the importance and skills for reading nutrition labels. It is also needed to help adolescents to select healthy snacks and have desirable eating behaviors, as well as increasing self-efficacy.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.702-707
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• 2011

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.11-16
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• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.279-285
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• 2005

The purpose of this study was to get adequate substitute snacks for atopic dermatitis children. For this purpose food preference was surveyed by questionnaires to atopic dermatitis children in the kindergarten of Incheon area. As a result, anthropometric measurements were not significantly different by gender Most of atopic children were severe malnutrition by Rohrer index average 1.375. $13.3\%$ of atopic dermatitis started during newborn baby. $62.3\%$ of atopic dermatitis symptom started from 7 months to 3 years old. $48.9\%$ of atopic children didn't know the causes of the symptom. Though parents didn't thought instant/retort food, fried food, egg, snacks, milk were good for atopic dermatitis, they have offered egg, milk, meat, mackerel to their atopic dermatitis children for growth. Snacks of atopic dermatitis children were positively correlated between children's eating and favorite snacks(r=0.84), children's eating and parents' wishing snacks (r=0.615) and children's favorite and parents' wishing snacks(r=0.23). Therefore $83.7\%$ of atopic dermatitis children and their parents wanted reliable processed foods, $83.3\%$ of them despite high cost.