• 한국가정과교육학회지
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• 제11권1호
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• pp.59-72
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• 1999

The objectives of this study were to survey stress, eating behavior, and the influences of stress on eating behavior of high school boys and girls. The subjects of this study were 510 high school students(boys 240, girls 270) in Cheongju area. The questionaires were distributed to 510 students, self-evaluated and collected from Mar. 23 to Apr. 4, 1998. The results of this study were as follows： First, the third grade students of high school were suffering from many stress. The rate of such students was 33.9% of total students. Second, eating problems of students were unbalanced diet, irregular diet, omitting a meal. The most irregular meal was breakfast, especially girl students ate breakfast more irregular than boy students. Third, the higher the level of stress of stress of the students, the more eating problem existed. The more students met with stress, the more eating behavior was irregular in eating quantity. In conclusion, stress influences eating behavior of high school students negatively. Therefore, to improve eating behavior of students who are suffering from stress, the program on stress release and nutrition education should be developed and supplied to them.

• 한국가정과교육학회지
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• 제11권1호
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• pp.73-87
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• 1999

The objectives of this study were to survey stress, eating behavior, and the influences of stress on eating behavior of high school boys and girls. The subjects of this study were 510 high school students(boys 240, girls 270) in Cheongju area. The questionaires were distributed to 510 students, self-evaluated and collected from Mar. 23 to Apr. 4, 1998. The results of this study were as follows： First, the third grade students of high school were suffering from many stress. The rate of such students was 33.9% of total students. Second, eating problems of students were unbalanced diet, irregular diet, omitting a meal. The most irregular meal was breakfast, especially girl students ate breakfast more irregular than boy students. Third, the higher the level of stress of stress of the students, the more eating problem existed. The more students met with stress, the more eating behavior was irregular in eating quantity. In conclusion, stress influences eating behavior of high school students negatively. Therefore, to improve eating behavior of students who are suffering from stress, the program on stress release and nutrition education should be developed and supplied to them.

• 가정∙방문간호학회지
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• 제5권
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• pp.61-72
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• 1998

The purpose of this study was to identify the risk factors affecting home care patients 65 years of age and older with symptoms of depression. The author conducted this study for 80 depressed and non-depressed who were taking home care. Data was colleted from November 1996 to October 1997. The major findings of this study were as follows. Significant mean group differences were found on age and income in old home care patients with symptoms of depression, compared with non -depressed. Old home care patients who have less than 300,000won of income, smoking, exercise, unsatisfactory of home care, living in saparateness, rent, living alone, unbalanced diet, irregular diet were statistically significant risk factors by logistic regression. Old home care patients who do not exercise, less than 300,000won of income, unsatisfactory of home care, smoking, living alone were the risk factors by final logistic regression model predicting depression.

• Journal of Nutrition and Health
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• 제6권2호
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• pp.1-16
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• 1973

Some effects of dietary conditions on the metabolism of nucleic acid and protein in organs of the Albino Rats have been studied. The young rats to be examined were fed on the control diet and the diets deprived of one component among protein, carbohydrate, and lipid, such as protein free diet (PF: 432 kcal/100g) carbohydrate free diet (CF: 432kcal/100g), and lipid free diet (LF: 392kcal/100g) for three, seven, and fifteen days, respectively. The contents of DNA and RNA in the liver and the brain, and also those of protein-nitrogen(PN) and nonprotein-nitrogen (NPN) in the live, the brain, and the serum have been measured. The results are as followe: 1. The contents of DNA per gram of liver were increased by feeding on protein free diet. It is concluded that the critical factor for the result is not the increase in the rates of DNA syntheses, but the decrease in the turnover rates of DNA. 2. The metabolism of DNA in the liver showed the normal status by feeding on carbohydrate free diet. On the other hand, the rates of DNA syntheses were increased by feeding on lipid free diet. 3. The rates of DNA syntheses in the brain were decreased by feeding on the unbalanced diet, such as protein free, carbohydrete free, and lipid free diet. 4. In the liver and the brain, the rates of DNA syntheses were decreased by feeding on protein free diet. But the rates showed the normal status by feeding on the carbohydrate free diet, and also showed the similar metabolism to that in the case of the control group by feeding on lipid free diet. 5. In the liver, the rates of protein syntheses were decreased, whereas the contents of nonprotein-nitrogen were increased by feeding on protein free diet. 6. In the liver and the brain, the protein syntheses showed the more increasing rates than the rates in the case of the control diet by feeding on lipid free diet. 7. In the serum, the contents of protein did not change in a short period, also the insufficient feeling on protein was examined. It is clear that in the liver the rates of protein syntheses are decreased and the rates of protein catabolism are increased, since the rates of nucleic acid syntheses are decreased by feeding on the protein free diet. On the other hand, it is considered that in the brain the turnover rates of protein does not have correlation with the rates of nucleic acid syntheses, also these are decreased by feeding on protein free diet. And also it is believed that the phenomena of homeostasis for carrying the normal metabolism of nucleic acid and protein in the liver and the brain are operated in a short period as possible, by feeding on carbohydrate free and lipid free diets.

• 한국작물학회지
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• 제48권
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• pp.58-64
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• 2003

To enjoy a healthy life, it is important to have a well-balanced diet. However, in today's society, there is an increase in the consumption of preprocessed foods and frequency of eating out. Also the western diet, which is becoming move popular worldwide, contains relatively high levels of protein and fat, and a low amount of fiber, Furthermore, the increased availability of favorite foods has created a condition were the individual diet is less variable. With these conditions, it is difficult to maintain a diet that is nutritionally balanced. With these unbalanced diets, which are difficult to change, there has been an increase in adult disease and health problems, such as colon and breast cancer, It is speculated that metabolites for carcinogens are produced from diet components and that intestinal bacteria contribute to the production of these metabolites. Therefore, it is necessary to evaluate the relationships between health, diet, and intestinal microflora. Soybean oligosaccharide is composed of water-soluble saccharides that have been extracted from soybean whey, a by-product from the production of soy protein. This is mainly a mixture of mono-, di-, tri-, and tetrasac-charides, with the principle components being the oligosaccharide raffinose and stachyose. When consumed by humans, the oligosaccharides cannot be digested in the human duodenal and small intestinal mucosa, and these are selectively utilized by beneficial bifidobacteria in intestines. The results of acute and subacute toxicity tests, soy-bean oligosaccharides were nonpoisonous. Soybean oligosaccharides promote the growth of indigenous bifido-bacteria in the colon which by their antagonistic effects, suppress the activity of putrefactive bacteria. Also, they reduce toxic metabolites, detrimental enzymes and plasma lipid, and increase in the frequency of bowel evacuation and fecal quantities. Consequently, soybean oligosaccharides as functional foods components have potential roles in the prevention and medical treatment of chronic adult diseases. The study of processing property and physiological function of soybean oligosacchavides and development of high oligosaccharide variety allow the creation of new and exciting foodstuffs that aye functional healthy.

• 디지털융복합연구
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• 제13권6호
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• pp.287-296
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• 2015

본 연구는 경기도 일부 지역의 여중생 273명을 대상으로 식행동, 생활습관과 주관적 신체건강상태와의 관계를 조사하여 다음과 같은 결과를 얻었다. 학생의 주관적 신체건강상태에 따라 적당한 식사량섭취(F=6.378, p=.002), 편식정도(F=3.542, p=.030), 영양소 섭취(F=6.780, p=.001), 생활습관(F=4.291, p=.015)은 집단 간 차이가 있는 것으로 나타났다. 연구대상자의 주관적 신체건강상태, 식행동, 생활습관의 상관분석결과 적당한 식사량을 섭취하고 영양소를 충분히 섭취할수록 주관적 신체건강상태가 좋았으며, 편식을 할수록 주관적 신체건강상태가 좋지 않은 것으로 나타났다(p<0.05) 이상의 연구결과에서 급속한 성장기에 해당되는 청소년시기에 올바른 식행동과 생활습관 형성을 위한, 식품과 건강분야의 융복합 컨텐츠 개발을 통한 융복합 교육이 체계적이고 지속적으로 이루어져야 할 것으로 생각된다.

• 한국식품영양학회지
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• 제22권4호
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• pp.598-605
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• 2009

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.

• 보건교육건강증진학회지
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• 제12권1호
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• pp.111-127
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• 1995

This study was designed to investigate the relationships between children's physical growth and health and their raising conditions and to find out the important conditions to improve their physical growth and health. The rasing conditions were classified into three major parts; i. e., family conditions, conditions of nutrition up-taking, and conditions of rest or sleep and exercise or play. Then, the questionnaire including the items to survey these three areas of raising condition and the items to evaluate the health status were given to children' mothers or fathers and filled up by them. The data of their 4 anthropometric measures; body weight, stature, sitting height and chest girth, were also collected from their latest records of health examination. The data of health status were converted to health scores representing 6 domains of health; digestive organs, respiratory organs, auto-nerve systems, fatigue, others and health as a whole. Then, correlations of raising conditions were determined with four antropometric measures and 6 health scores as criterion variables. Then, number of families to live together, and child's birth order in the domain of family conditions, habits of unbalanced diet, eating frequency of eggs, fruits, green and yellow vegetables, light colored vegetables, milk products in the domain of nutrition up-take, and the time for study at home, the place for play, the number of friends to play with together, the hours for playing out of door, the hours for playing sports, and the hours to move their body for assisting house keeping were picked out to investigate their relationships with physical growth and health status. Then, their habits of unbalanced diet and eating frequency of eggs, green or yellow colored vegetables, and milk products were found more influential conditions and more over, birth order, the time for study at home, the time to play out of door showed moderate degree of connection with physical growth and health status in early childhood.

• 동아시아식생활학회지
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• 제24권5호
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• pp.604-613
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• 2014

This study was carried out to investigate consumption patterns of health functional foods (HFF) and analyze their related factors in male workers in order to provide basic data for appropriate understanding and optimal use of HFF. The subjects were 325 shipbuilding workers aged 20~50 in the Geoje area. About 84% of subjects reported that they were currently consuming or had experience of consuming HFF. The most commonly used type of HFF was vitamins (53.5%), followed by red ginseng (28.9%) and vegetable extract (15.4%). The major reasons for consuming and not-consuming HFF were 'to recovery from fatigue' (49.5%) and 'can not trust the effects' (39.4%), respectively. The intake period was 'less than 3 months' (35.5%), average monthly expense was 'less than 50,000 won' (49.1%), and purchase place was 'store of health functional foods' (32.2%) as the most common answers. The effects after consuming HFF were 'moderate' (51.3%) as the most common answer, and 16.1% of subjects experienced side effects, such as diarrhea, indigestion and nausea. Contributing factors for selecting and desire for future use of HFF were 'effectiveness' (52.2%) and 'when necessary' (67.8%) as the most common answers. Experience of using HFF was positively correlated with age (p<0.05), marital status (p<0.05), unbalanced diet (p<0.01), concern about health (p<0.05), and fear for disease (p<0.05). Purchase of HFF was positively correlated with fear of disease (p<0.01), whereas it was negatively correlated with frequency of exercise (p<0.05). The desire for future use of HFF was positively correlated with concern about health (p<0.05), fear of disease (p<0.01) and drinking (p<0.05). In conclusion, factors affecting consumption patterns of health functional foods (HFF) were age, marital status, unbalanced diet, concern about health, fear of disease and drinking.

• Journal of Nutrition and Health
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• 제54권5호
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• pp.474-488
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• 2021

Purpose: Malnutrition in children with cerebral palsy (CP) is a significant factor affecting their adequate growth and development. This study aimed at conducting surveys and evaluating the dietary intake of children with CP according to their BMI classification and to thereby highlight the dietary factors affecting the nutritional status of these children. Methods: A total of 16 children were enrolled between the age of four and twelve. These subjects were further classified into three groups, namely underweight, normal and obese, with 6, 8, and 2 children in each group, respectively. The general characteristics, motor disturbances, body composition, feeding problems, eating habits, nutritional intake, dietary variety, and food frequency for children with CP were evaluated. Results: It was observed that motor disturbances tended to increase in underweight children with CP. A significant decrease (p < 0.05) in disturbances related to oral feeding was observed with an increase in obesity. The pattern of eating habits revealed that subjects in the underweight group consumed unbalanced meals, while those in the obese group tended to consume larger meals at a faster pace. The feeding disturbance data revealed that those in the underweight group could not prepare their meals while the obese group had the problem of overeating and consuming an unbalanced diet (p < 0.05). Conclusion: It is necessary for both children with CP, who have a high degree of disability, and their caregivers to take lessons on adequate nutrient intake to prevent malnutrition. Moreover, it is necessary for the caregivers and children with CP having a low degree of disability to take lessons on providing and consuming a balanced diet and to focus on the intake of sufficient calcium in order to prevent obesity.