• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.536-542
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• 1999

This study was undertaken to investgate status of veverage consumption and preference of beverage among growning generation in order to provide basic knowledge for nutrition education to be able to settle right food habit of Korean youth. Four hundred and sixty middle and high school students in Chunnam area were asked to fill out the questionaries. The results were summarized as follows : The subjects usually drank total 671.6ml/day, water 304.1ml soft drink 156.9 ml milk 110.5 ml, fruit juice 36.2 ml. vegetable juice 15.5ml coffee & tea 32.9 ml and Korean tea 26.5 ml The male drank 685.5 ml and the female drank 654.9 ml. The average amount of beverage consumption per a unit weight was total 28.5 ml and middle shool students drank more than high school students but it was about the same between the male and female. The students who have snacks very often drank more than those who sometimes have. The students who like a meat-diet drank much more than those who like a vegetable or mixed-diet, And the students who eat bread often drank more than those who have rice every mealtime. The preferences of beverage were high in orange juice water milk, lactobacillus, sikhea, while some Koran and alcohoic beverage were less preferred.

• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.33-40
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• 1992

This research was attempted to investigate the sex bias in nutrition knowledge, food preference and food roles in the family. 152 couples living in Seoul, Cheonan in the 205∼605 were selected for this research as subjects from October 1 to December 20, 1991. The data analysis was made by way of ire quency, percentage, X2-test using SPSS package. The summarized results are as follows. 1. The survey on the sex bias in nutrition knowledge related heart disease on the subjects showed that there were no significant differences between men and women. But women had a relatively good nutrition knowledge than men. Especially women had a good nutrition knowledge that low sodium diet and exercise are efficient on preventing heart disease. 2. On the food preference, the subject showed significant difference between men and women. Men showed a relatively highest preference for protein food just as pork, fish, and tofu. Women showed a relatively highest preference for bread, fruit and vegetable. 3. On the food roles, the subjects showed that gender difference in household labor regarding food preparation still exit. Food-related activities are clearly still the domain of women in most families. Husbands and wives in younger families tended to think the husbands showed increase their efforts in food related activities.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.781-787
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• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• Journal of Korean society of Dental Hygiene
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• v.13 no.1
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• pp.129-135
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• 2013

Objectives : The purpose of this study was to attempt to lay the foundation for the development of oral health programs geared toward promoting the oral health of low socioeconomic class children. Methods : The subjects of this study have been investigated for the use of children to 96 local children's center. Questionnaire for research purposes are described in more detail under the coordination of child care teachers to students, students to be able to record. The survey was conducted at the Health center. Analyzed the data collected by SPSS 18.0. Results : The findings of the study were as follows: The children were influenced by habits of having a snack in dental caries experience. Higher intake of bread and a lot of children more probability of dental caries experience. I've found a lot of sweet-food intake eleven cakes or fruits and vegetables that children prefer higher dental caries experience was low. Conclusions : Education on dietary behavior for low-income children was necessary because of the high correlation of the relationship between dietary habits and dental caries and diet.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.

• Journal of the Korean Home Economics Association
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• v.41 no.4
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• pp.35-43
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• 2003

This study was carried out to examine the status of Kimchi preparation, number of side dish and breakfast type of some houses in Yosu, Chonnam area. The survey was conducted from October to November, 2000 using a questionnaire. The results are as follows. The majority of monthly income of household was 1∼2 million won (50.1％). The highest family composition os couple and children with 75.6% and the highest number of family member was 3∼4 with 57.0%. The highest type of housing was an apartment with 67.1% while its ownership was, the highest in self-own with 69.9%. The 65.6% of respondants prepared Kimchi at home and the next was from the parent's home. The numbers of side dishes except Kimchi for each meal were 3∼4(63.2%). The major food of breakfast was boiled rice(86.7%). With decreasing age and family numbers and increasing level of education and income, the percent of boiled rice was lower whereas the percent of bread was higher.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.171-183
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• 2013

We examined breakfast patterns and preferences in 420 elementary school students (216 boys, 206 girls) in the Chung-nam area. About thirty percent of the subjects had breakfast irregularly. The main reasons for skipping breakfast were having a 'poor appetite' and being 'busy'. The person who prepared breakfast was the 'mother' in both groups. Subjects were satisfied with 'Korean style' menu but dissatisfied with 'rice porridge-style'. Multiple regression analysis indicated that the 'frequency of having breakfast' was positively related to the subject's 'frequency of having breakfast with their mother'. On the other hand, the frequency of having breakfast was negatively related to feeling obligated to have breakfast. The multiple regression analysis also indicated that a Korean style 'breakfast preference' was positively related to the mother's age and negatively related to their 'wake-up time'. A 'breakfast preference for bread and milk' was positively related to 'bed time' and negatively related to the 'age of the father'. Our results will provide critical information for the nutritional education of elementary school students.

• Korean Journal of Human Ecology
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• v.7 no.4
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.50-57
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• 2002

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI(body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.658-665
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• 2015

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.