• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.364-374
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• 2004

This Study was carried out to investigate dietary life and recognition of diet related factors in elemantary, middle and high school students. This study was surveyed by questionnaires and data were analyzed by SPSS program. Comparative analysis was conducted according to three school student groups(elementary childrens, middle school students, high school students). The subjects were 1,886 school students(female 893, male 959) of 51 schools in nationalwide region. The Distribution of subjects was elementary school childrens 544, middle school students 661 and high school students 681. The results are summarized as follows. Only Sixty percent of the subjects had breakfast regularly. About one forth of the subjects had the habit of skipping breakfast or eating 2-3 times per week. Pricipal reasons of skipping breakfast were 'busy'(50.7%) and 'not delicious or poor appetite'(31.0%). Regularity of having breakfast and reasions of skipping breakfast were significant differences according to school student groups(p<0.001 respectively). About half of the subjects didn't have sufficient amounts in breakfast. Most subjects(92.1%) had lunch regularly by virtue of school lunch service. One forth of the subjects had dinner irregularly. Pricipal reasons of skipping dinner were 'not delicious'(41.7%), 'busy'(15.1%) and 'weight loss'(14.3%). Regularity of having dinner and reasons of skipping dinner were significant differences according to school student groups(p<0.01, p<0.001 respectively). The most delicious meal was dinner in 56.7% of the subjects and lunch in 37.1% of the subjects. There was significant difference in recognition of most delicious meal according to school student groups(p<0.001). Only ten percent of the subjects thought that nutrition education was not needed. Diettitian was recognized as nutrition educator in sixty percent of the subjects. Only 5 percent of the subject recognized teacher as nutrition educator. There were not significant differences in most delicious meal and nutrition educator according to operation type of school lunch service. The findings suggested continuous attention and guidance for healthy dietary life and necessity of nutrition education for both school students and their parents.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.369-382
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• 2014

The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.271-279
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• 1992

In this report, we investigated meal patterns by area, age, profession from the data of the Korean National Nutrition Survey which had been carried out in 1989. The proportion of home prepared meal was about 90% at breakfast and dinner, and 46.3% at lunch. People had meals outside of home mainly at lunch(31.1%), and usually ate restaurant meal(17.7%). The proportion of meal skipped was 7.1% at breakfast, 3.9% at lunch, and 1.2% at dinner. At large city, 10.3% of people skipped breakfast, it was the highest proportion among three areas(large city, small city, and rural area). Also, the proportion of meal outside of homes was the highest among all areas. In rural area, home prepared meal was prevalent for all meals. Among all age groups, people between 20 and 49 ate out most frequently. For people between age 16 and 19, meal skipping was frequent for breakfast and dinner, especially, 20.5% of girl skipped breakfast. At lunch, the proportion of meal skipping was the highest in age higher than 50 groups. Among all professions, people in service job skipped lunch and dinner at the highest proportion. Manager and deskworker skipped breakfast by 12.9% and they ate out at lunch by 82.5%.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.542-550
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• 2004

This study was aimed for examining the changes of eating habit and behavior according to the degree of stress of elementary school students. It was tried to identify their daily stress levels and their relevances with the changes of their eating habits and behaviosr. The subjects were 500 students from fifth and sixth grades in three elementary schools in Seoul. The students surveyed showed to get moderately stressed in general. The stress level of girls were higher than that of boys(p<0.001) in the individual area. The breakfast ratio of the low stressed group(LS) marked higher(p<0.001) than those of both the middle-(MS) and highly-stressed group(HS). In other words, the LS group had regular breakfast. The main reason why they were skipping breakfast was lack of time. The amount of a meal in the HS group was noticeably bigger than the other two groups(p<0.05) and the amount of salt and spices used was higher(p<0.01). The amount of food taken when they got stressed was increased remarkably higher in the HS group and students in that group had snacks as the way of relieving the stress. The HS group displayed higher ratio of the unbalanced diet habit. There were noticeable differences in the eating habit and behavior, i.e. the amount of meals, of salt used and whether eating breakfast or not, in accordance of the levels of stress.

• Journal of the Korean Dietetic Association
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• v.5 no.1
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• pp.85-98
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• 1999

The purpose of this study was to find the proper methods of school food service conducted from June 20th July 30th in 1996. The subjects of this study were 587 parents of students, 794 students and 359 school teachers at 508 middle and high schools in Seoul and Kyunggi area. And the result was as follow. A total of 48.3% of respondent answered they had breakfast regularly. The reasons why they had breakfast, were habits(34.4%) followed by hunger(28.2%), health(19.9%), parent's persuasion(17.5%). They reasons why they didn't have breakfast are, lacks of time(68.8%) followed by absence of appetite(20.5%), diet(4.5%). About the question the problem of eating habits the most of parents of students, chose an unbalanced diet(25.9%), followed by overeating of snacks(21.7%), voracious eating(18.0%), not eating meals(17.5%), eating little(10%) and overeating(6.8%). At the research of an unbalanced diet, the 63.3% of respondents said they eat evenly while the 36.7% said they had an unbalanced diet. From the research of correlativity between food service at elementary schools and eating habits, we knew that the experience of school food service had an effect on an unbalanced diet. And the students living in Seoul complained more than in Kyunggi. The question about the quality of food, 69.0% of respondents said they were not so bad. While 21.2% said not delicious at all just 9.8% of students said they were very satisfied with the taste. Interestingly, more middle school students both in Kyunggi and Seoul answered the food was delicious than high school students. About the question of the price, 49.5% of students thought appropriate(49.5%) while 44.3% said it was too high. Just 5.9% students answered cheap(5.9%). And students living in Kyunggi thought the price was high than students in Seoul. 62.9% of respondents think their refectories were clean while 22.8% think not clean. And 14.3% answered said dirty. Snack bars at school were managed by the contract with trusters(63.2%), while by the school itself(32.6%).

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.522-528
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• 2000

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a $\chi$$^2$-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A(\"focus here\") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A(\"focus here\") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p < 0.05).ods, etc.(p < 0.05).

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.391-396
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• 2005

This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.

• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.1-15
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• 2012

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students' average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P<0.05). The time spent for eating breakfast in the SLS group was significantly shorter than that of the NSLS group for boys. There was no significant difference in dietary attitudes according to SLS. For satisfaction of the quantity and diversity of the school lunch menu in girls, the SLS group had higher satisfaction than the NSLS group. The daily energy intake of the SLS group was significantly lower than that of the NSLS group in both boys and girls. The majority of daily nutrients intakes in the SLS group were also significantly lower than those in the NSLS group. In summary, the female students in the SLS group were more satisfied with school lunch service than general students. However, SLS students less frequently ate breakfast and showed lower energy and nutrient intakes. Therefore, in order to improve the nutritional status and dietary life of students who receive school lunch support, consistent nutrition management and support in schools are required.