• 대한지역사회영양학회지
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• 제15권2호
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• pp.206-226
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• 2010

The purpose of this study was to examine the effect of eating with family or alone on the self-rated mental or physical health and then work out strategies of making people recognize the importance of eating with family and its practice. Study subjects were 610 primary school 5th- and 6th-grade students in Daejeon Area. A questionnaire survey was carried out. 57.9% of students had working mothers. The frequency of meal in a day was $2.90{\pm}0.42$ and this frequency was lower in students who had working mothers (p < 0.05). The frequency of skipping breakfast (times/week) was $1.02{\pm}1.77$. The frequencies of eating alone (times/week) were $1.04{\pm}1.65$ for breakfast and $0.97{\pm}1.52$ for dinner. Also, the frequency of eating alone for dinner was higher in students who had working mothers (p < 0.001). When the frequency of eating alone for breakfast or dinner was higher, the frequencies of skipping breakfast and dinner were also higher (for all, p <0.01). When the frequency of eating alone for breakfast or dinner was higher, the self-rated positive mental health were lower (p < 0.05 and p < 0.01 respectively) and the self-rated negative mental health (for dinner, p < 0.05) and the self-rated negative physical health was higher (p < 0.05 and p < 0.01 respectively), thus presenting negative health. The frequencies of eating with family (times/week) were $3.37{\pm}2.50$ for breakfast and $4.14{\pm}2.19$ for dinner. Also, the frequency of eating with family for dinner was lower in students who had working mothers (p < 0.01). When the frequency of eating with family for breakfast was higher, the frequency of skipping breakfast was lower (p < 0.01). When the frequency of eating with family for dinner was higher, the frequency of skipping dinner was lower (p <0.01). In addition, when the frequency of eating with family for breakfast or dinner was higher, the self-rated positive mental health were higher (for both, p <0.01) and the self-rated negative mental health was lower (for breakfast, p < 0.01) and self-rated negative physical health were lower (for both, p <0.01), thus presenting positive health. Therefore, in order to maintain positive health, it is necessary to recognize the importance of eating with family at home and educate people to carry out a systematic and continuous dietary life, thus increasing eating with family and reducing eating alone and skipping a meal.

• 대한영양사협회학술지
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• 제17권3호
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• pp.259-275
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• 2011

The purpose of this study was to determine the factors related to eating behavior of breakfast and dietary life score in elementary, middle, and high school students. This study was conducted by administering questionnaires, and data were analyzed by the SPSS program. The subjects were divided into three groups according to school group (elementary, middle, and high school). The subjects consisted of 1,879 students (male 973, female 906) from 11 schools in Kyungpook. The distribution of subjects was as follows: elementary school children 682, middle school students 702, and high school students 495. The results are summarized as follows. Dietary life score was 72.64 for elementary school students, 64.77 for middle school students, and 62.67 for high school students. Frequency of eating breakfast and reasons for skipping breakfast were significantly different according to school group (P<0.001, P<0.01, respectively). The main reason for skipping breakfast was 'habitual skip' for elementary and middle school students (54.8%, 46.7%) and 'getting up too late' in high school students (55.4%). There were no significant association between frequency of eating breakfast and BMI. However, there were significant differences in school performance and sleeping hours according to frequency of eating breakfast (P<0.001, P<0.01, respectively). Dietary life score was significantly different according to frequency of eating breakfast (P<0.001). These results stress the need for intervention programs aimed at decreasing the frequency of skipping breakfast in children and students at school. Further, those who prepares meals for children must increase their concern about preparing breakfast.

• 한국식생활문화학회지
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• 제34권4호
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• pp.378-388
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• 2019

This study aimed to assess the nutritional quality of breakfast among Korean school-aged children and adolescents depending on eating together as a family, based on the 2013-2014 Korea National Health and Nutrition Survey. One day 24-hour recall data of 1,831 children and adolescents aged from 6 to 17 years were collected. The nutritional quality of breakfast was analyzed and compared between Family Breakfast Group (FBG, n=1,410) and Eating-alone Breakfast Group (EBG, n=421). The results showed that age, family structure, number of family members, and frequency of breakfast were associated with eating breakfast as a family. The calorie intake from breakfast explained 19% and 16% of the daily intake for FBG and EBG, respectively. The percentages of children and adolescents consuming Vitamin A, Vitamin $B_1$, Vitamin $B_2$, Vitamin C, Niacin, and Iron less than 1/4 of the Estimated Average Requirements were significantly lower in FBG than in EBG. The average numbers of serving for "Grains" and "Vegetables" food groups and the average Dietary Diversity Score were significantly higher in FBG than in EBG. Overall, the results indicated that eating breakfast as a family is positively associated with nutritional quality of breakfast among Korean school-aged children and adolescents.

• 한국가정과교육학회지
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• 제24권4호
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• pp.91-104
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• 2012

본 연구는 춘천지역에 살고 있는 여자고등학생 383명을 대상으로 아침식사 빈도에 따른 영양지식, 식행동 및 영양소 섭취실태 등을 알아보기 위해 설문지를 이용하여 조사하였다. 대상자 중에서 항상섭취군(아침식사를 일주일에 6~7회 섭취하는 학생)은 49.1%, 가끔섭취군(3~5회 섭취)은 22.2%, 결식군(2회 이하 섭취)은 28.7%이었다. 아침식사와 관련된 영양지식은 항상섭취군과 가끔섭취군이 결식군에 비해 영양지식 점수가 높았으며, 아침을 결식하는 학생은 하루 필요한 열량 유지, 뇌의 에너지원, 아침식사의 중요성 등에 대한 영양지식이 부족하였다. 식행동은 아침식사 빈도가 높을수록 식행동 점수가 높게 나타났으며, 아침을 결식하는 학생은 불규칙한 식사습관과 바른 식사속도 및 곡류, 단백질, 과일, 채소류, 유제품의 섭취 횟수가 적었다. 또한 영양소섭취 조사에서 항상섭취군은 엽산, 칼슘, 철분이 권장섭취량 이하수준으로 섭취한 반면, 결식군은 엽산, 칼슘, 철분 외에 비타민 $B_2$, 나이아신, 비타민 C, 비타민 $B_1$의 영양소도 권장섭취량 보다 부족하게 섭취하였다. 따라서 학생들에게 아침식사의 중요성을 인식시키고 이를 실천할 수 있는 올바른 영양교육이 이루어져야 할 것이다.

• 한국식품조리과학회지
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• 제18권1호
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• pp.119-128
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• 2002

This study was intended to investigate the breakfast habits of salaried people. Total 446 subjects (male:256 and female:190) living in Seoul participated in the study. The results obtained were as follows : About 88.8% of the respondents perceived well the importance of breakfast, but only 33.2% of them responded to have breakfast every morning. It was found that males, older people, married people and people with higher education had a tendency to have breakfast regularly. The main reasons for having breakfast were 'for nutritional intake'(42.2%) and 'for relieving hunger' (31.3%). Cooked rice with soup (78.4%) was the most popular menu for breakfast. The time for breakfast was about 5∼15 minutes. The reasons for skipping breakfast were 'the lack of time > low appetite > habitually', but 59.6% of the respondents answered to have cooked rice with soup if they would. The 95.6% of the respondents showed more than the 'moderate' score on nutritional knowledge. Female salaried people showed higher scores on nutritional knowledge than male counterparts. People with higher education had a better nutritional knowledge. It was found that male, older people, people with higher education, and members in the extended family or nuclear family had good eating habits. Nutritial knowledge showed a significant positive relationship with eating habits. Overall, salaried people perceived the importance of breakfast, but had Poor dietary habit of skipping breakfast at 23.3%. Therefore, convenient and nutritional substitute for breakfast should be developed for salaried people.

• 한국식품영양학회지
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• 제30권6호
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• pp.1210-1221
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• 2017

The objective of the this study was to identify the potential relationship between eating breakfast together as a family and the nutritional status among Korean adolescents based on the 2013~2015 Korean National Health and Nutritional Examination Survey data. This study investigated 1,300 adolescents ranging in agee from twelve to eighteen years-old. In this study, according to their eating breakfast together as a family or skipping breakfast, we classified the subjects into the eating breakfast together as a family (EBF group) (male=379, female=295), eating breakfast alone (EBA group) (male=177, female=169) and skipping breakfast (SB group) (male=152, female=128). Both male and female, age in the EBF group was lower than those of the EBA and SB group (p<0.0001, respectively). In the male, the EBF group exhibited significantly higher fiber (p=0.0168) and potassium density (p=0.0065) and lower beverage intake (% energy) (p=0.0040) than the EBA and SB groups. No difference was observed the proportion of subjects who practiced a healthy diet between three groups, however, the EBF and EBA groups had a smaller proportion of subjects who were in a condition of hypo-nutrition compared to the SB group (p<0.0001, respectively). The present findings suggest that the practice of eating breakfast together as a family in adolescents may bean important consideration in relation to micro-nutrient intake status.

• 한국식생활문화학회지
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• 제29권5호
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• pp.390-405
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• 2014

The aim of this study was to investigate the actual conditions underlying frequency of eating breakfast and nutritional attitudes in elementary school students in Chungnam area. Students had the highest ratio for eating breakfast everyday and spent 10-20 minutes eating breakfast. Students went to bed at 10-11 PM and woke up at 7-7:30 AM in the morning on average. The biggest reason for skipping breakfast was insufficient time in the morning. Additionally, favorite breakfast menu of subjects was a Korean style meal. The number of elementary students that recognized necessity of nutritional education was highest among subjects. Favorite educational method of subjects was education by teachers. Additionally, number of female students that recognized effect of breakfast on health status was significantly higher than boy students. Ratio of eating breakfast everyday was dependent on BMI value. Most subjects preferred video learning materials as the main nutritional education method. Overweight subjects showed the highest ratio for eating with loss of willpower compared to other students when they skipped the breakfast. Female subjects ate a greater variety of foods compared to male students, and showed better nutritional attitudes towards a desirable dietary life than male subjects. To prevent undesirable food habits and improve intake of various nutrients, systematic nutrition education is required to regulate breakfast of elementary students.

• Journal of Nutrition and Health
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• 제51권1호
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• pp.50-59
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• 2018

본 연구는 2013 ~ 2015년 국민건강영양조사 원시자료를 활용하여, 6 ~ 11세 아동을 대상으로 성별에 따라 아침식사 가족 동반 여부 및 아침결식에 따른 영양소 및 식품군별 섭취 상태, 식사의 다양성 등을 평가하였으며, 그 결과는 다음과 같다. 연령, 체질량지수, 가구소득, 가구 세대구성 등의 일반사항은 아침식사 가족 동반 여부 및 아침결식에 따른 군간 유의한 차이를 보이지 않았고, 1일 총 열량 섭취량 역시 아침식사 가족 동반 여부 및 아침결식에 따른 군간 유의한 차이는 보이지 않았다. 그러나 남학생의 탄수화물과 비타민 C 섭취 밀도의 경우 가족 동반 아침식사군과 혼자 아침식사군이 아침결식군에 비해 유의적으로 높은 것으로 나타난 반면, 지방 섭취 밀도는 아침결식군에서 유의적으로 가장 높게 나타났다. 1일 총 식품 섭취량과 섭취한 식품의 총 가짓수 역시 남학생과 여학생 모두에서 아침식사 가족 동반 여부 및 아침결식에 따른 군간 유의한 차이는 보이지 않았다. 또한 끼니별 식품 섭취량, 음식 및 식품의 가짓수를 분석한 결과 남학생과 여학생 모두에서 가족 동반 아침식사군과 혼자 아침식사군의 아침식사로 섭취하는 음식의 가짓수가 아침결식군에 비해 유의적으로 높았으며, 남학생에서 아침식사로 섭취한 식품 가짓수의 경우 가족 동반 아침식사군이 혼자 아침식사군과 아침결식군에 비해 유의적으로 높은 결과를 보여 아침식사를 가족과 함께 하는 아동의 경우 혼자 아침식사를 하는 아동이나 아침결식을 하는 아동에 비해 섭취하는 식품이 좀 더 다양할 수 있다는 의미있는 결과를 도출하였다. 이와 같은 결과는 바람직한 영양섭취를 위한 가족 동반 아침식사의 중요성을 제안할 수 있는 근거자료가 될 수 있을 것으로 생각된다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.779-788
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• 2011

The purpose of this study was to provide fundamental data on the importance of eating breakfast by analyzing the dietary habits, dietary attitude, dietary behavior, and nutrition knowledge between of male high school students according to breakfast eating status. The subjects consisted of 400 male high school students living in Chungnam. There was no significant difference according to grade, height, and weight between students who skipped breakfast and those who ate breakfast. Further, satisfaction and perception about body weight were not statistically different between the two groups. Regarding relationships with friends, to the response 'I have a lot of relationships with friends' was 25.5% in the skipping breakfast group and 45.7% in the eating breakfast group. The academic records of the students who ate breakfast were much higher. Meal regularity, meal satisfaction, and dietary attitude of the eating breakfast group were better than those of the skipping breakfast group. Regarding the level of nutritional knowledge, students who skipped breakfast scored $7.6{\pm}2.9$ points while the students who ate breakfast scores $7.9{\pm}3.1$ points, indicating no significant difference. The students who ate breakfast had better friendships, higher academic achievement, and better dietary behavior and attitude. Therefore, it is necessary to increase nutrition education and reduce the skipping of breakfast through a variety of methods, such as school food service and simple recipes for Korean food. It should also be considered that nutrition education for parents be widely provided.

• 한국지역사회생활과학회지
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• 제28권2호
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• pp.329-340
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• 2017

This study investigated the situation of eating meals to identify factors influencing skipping breakfast and types of foods consumed for breakfast among adolescents classified by household type. Adolescents were found to consume mainly homemade meals for breakfast and dinner while consuming institutional foodservice at school for lunch. Percentage of skipping meals among adolescents was different by time of meals, and they skipped meals due to lack of time, which was different according to household type. Main food for breakfast was rice, and percentage of skipping breakfast was the highest in single parent households. Satisfaction of food-related life was lowest in grandparent households. Especially, satisfaction was highest if they had rice for breakfast. For influencing factors on skipping breakfast, social support, eating regularly, concern for origin, and single parent household were found to be significant. For influencing factors on types of foods consumed for breakfast, eating regularly, exercise, satisfaction of food-related life, and concern for food safety among adolescents were found to be significant. If adolescents in grandparent households had rice, they were less likely to skip breakfast.