• 대한지역사회영양학회지
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• 제5권4호
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• pp.578-585
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• 2000

This study was aimed at examine eating behavior and food preferences of children in preschool nursery facilities. A survey was conducted on parents using questionnaires including general characteristics, eating behavior, and food habits at home and food preferences of children in 6 nursery facilities. The children involved in this study were 150 boys and 154 girls, aged 1 to 7 years old. Sixty three percent(187 children) of the children were on 'regular' meal times, and 37.0%(110 children) were on 'irregular' meal times. The major reason for their irregular meal times were 'their' concentration on other tasks'(26.6%) and 'no appetite'(25.5%). The meal eaten best by children was 'dinner' while that eaten worst was 'breakfast'. The major type of their eating habit problem was 'unbalanced diet'(62.1%), and their mothers' response to the unbalanced diet was 'trying to persuade the child'(71.6%). The number of snacks at home was one or twice a day(97.3%), and 'preference'(67.8%) was the main reason for selecting particular snacks. Their preferred staple foods were 'cooked rice with meat & vegetables and Chinese noodles', and 'noodles with bean sauce', and their preferred soup was 'seaweed soup' Also, their most preferred meat dishes were 'fried chicken' and 'thin sliced barbecued beef. Children preferred side dishes with animal foods to those with vegetable foods. Since children liked mixed dishes, it seems desirable to introduce foods which children dislike as ingredients in mixed dishes.

• 한국식품영양학회지
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• 제26권4호
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.259-271
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• 2007

The purpose of this study was to investigate the dietary habits and daily intake of nutrients in college students. This survey was conducted using a self-administered questionaire. The average heights and weights were 173.5 cm and 72.3 kg of male students and 161.8 cm and 57.2 kg of female students. The average of BMI was $24.2kg/m^2$ of male and $21.9kg/m^2$ of female, and the value of male students was higher than the value of female students. The response to the daily meals was 54.6% for '$2{\sim}3$ times/week'. The regularity of mealtime was 41.7% for irregular and the frequency eating after nine was 45.7% for '5-6 times/week', respectively. The repast was 72.2% for 'overeating and little eating' and was a significant difference of male and female students (p<0.05). The eating rate was higher '$10{\sim}20min$'. As for breakfast food eaten, skipping breakfast was 23.6% for 'no/week' and female students were higher than male students (p<0.05). The frequency of snacks was 36.0% for 'nothing' of males students and 34.8% for '3-4 times/week' of female students (p<0.05). The type of snack was a significant difference of males and females students (p<0.01), and was the highest 75.0% for carbonated drinks of males and 37.5% for snacks of females. The eating due to stress solution was a significant difference of male and female students (p<0.01), and was the highest 23.0% for 'frequency' of males and 44.7% for 'sometime' of females. As for food intake of male and female students, the meat intake was 66.7% for 'everything of male and female students. The fish intake was 68.1 % for '1-2times/week'. The milk, milk products, eggs and beans were each 40.3%, 58.3%, 56.9%, 47.2% for '1-2 times/week' (p<0.05). The fat intake was 55.6% for '$1{\sim}2$ times/week'. The average consumption of energy was 58% of male and 67% of female of estimated energy requirement (EER). Their mean ratio of carbohydrate: protein: fat was 57 : 15 : 28 of all subjects. The mean intakes of vitamin C and folic acid were 70% and 51% of males and 62% and 52% of females of recommended intake (RI). The mean intakes of Ca, P, Fe and Na were 71%, 140%, 146% of males and 72%, 122%, 76% of female of RI and 273% of males and 233% of females of adequate intake (AI). Therefore, nutritional education is necessary for college students to establish physicall and mentall optimal health conditions though nutritional intervention.

• 한국식품영양학회지
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• 제31권2호
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• pp.293-300
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• 2018

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05).

• 한국식품조리과학회지
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• 제24권4호
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• 대한영양사협회학술지
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• 제10권1호
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• pp.13-24
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• 2004

This study was designed to examine fast food consumption, nutritional knowledge, food behavior and dietary intake of university students and to investigate if there were differences in these variables by fast food consumption. The questionnaire was administered to university students in Daejeon. Data(n=269) was analyzed using $x^2$-test and analysis of variance. Subjects were mostly female(62%) and freshmen or sophomores(86%). Based on the frequency of fast food consumption, subjects were categorized into non-users(27.9%), users(<2 times/week, 42%) and frequent users($\geq$2 times/week, 30.1%). Those who used fast foods(n=194) consumed the foods 7.5 times per month, on the average. Subjects scored 15.6 out of 20 on a nutritional knowledge scale, showing the moderate level of knowledge. When examined by fast food use, the nutritional knowledge score was 15.5 for non-users, 16.1 for users, and 15.0 for frequent-users(p<0.05). Only two items, regarding 'fat type(animal, plant) and health' and 'importance of having breakfast', were significantly different by fast food consumption, with user group and non-users scoring higher than frequent-users(p<0.05). Food behaviors, measured by 20 items, were not desirable, with mean scores of 51.5(possible score: 20-100). Subjects showed problems in eating meals regularly, eating a variety of foods, eating breakfast, and consumption of some food groups(vegetables, fruits, and proteins). Fast food non-users showed more desirable food behaviors than users or frequent-users, such as having processed foods (p<0.001) and eating-out less frequently(p<0.01). Dietary intake data showed that some nutrient intakes, including energy, calcium, iron, zinc and folic acid were less than 75% of the RDA. Index of nutritional quality(INQ) was adequate except for calcium and zinc. Compared to non-users or user group, frequent-users of fast foods consumed higher amounts of lipids(p<0.05), and had lower INQ for calcium(p<0.01). This study described the status of fast food consumption, nutritional knowledge, food behavior of university students, and provided some baseline data for planning nutrition education for university students.

• 한국식생활문화학회지
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• 제25권3호
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• pp.285-295
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• 2010

The purpose of this study was to compare the awareness of dietary patterns and health of full-time and employed housewives. The investigation gathered information on general characteristics, dietary lifestyle, nutritional status, and health by questionnaire as well as anthropometric measurements. The subjects included housewives living in Seoul and Gyeonggi Province (86 full-time and 127 working housewives) during November 2009 to January 2010. The average age, height, and weight of the housewives were $45.8{\pm}7.6\;yr$, $161.0{\pm}8.4\;cm$, and $55.7{\pm}6.3\;kg$, respectively. The average monthly income of the households was 3 million to 5 million won (31.4% full-time and 37.0% working housewives), and their average food expense was 200,000 to 500,000 won (46.5% full-time and 48.1% working housewives). More than 90% of the studied homes were nuclear families and the most common number of children was 2 to 3 (79.1% full-time and 76.4% working housewives). The ratio of employed housewives who ate regular meals was 35.4%, but that of the full-time housewives was 48.2% (p<0.05). Of the working housewives, 7.1% never ate breakfast and the primary reason for skipping breakfast was 'busy in the morning' (61.1%). The type of food that the housewives preferred when eating out was Korean food, both for the full-time and employed housewives (76.0%). All the housewives overate calories and the full-time housewives ate more protein, fat, vitamin A, vitamin B1, vitamin B6, niacin, vitamin C, vitamin E, folic acid, and cholesterol than the employed housewives (p<0.05). Both the full-time and employed housewives were more satisfied with supper than with other meals. About 30.6% of the full-time and 33.9% of the working housewives had no interest in health, but answered that regular exercise was very important for health (33.3% full-time and 39.7% working housewives). In conclusion, working housewives have poor dietary habits and nutrient intakes, thus substantial measures to improve these problems are urgently needed.

• 한국융합학회논문지
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• 제11권6호
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• pp.105-117
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• 2020

본 연구는 배달외식 결정요인과 식습관과의 관련성을 파악하여 건강한 배달외식 선택 방향을 제시하고자 설계된 융합연구이다. 연구 대상자는 배달외식 경험이 있는 20대-30대 성인 505명을 대상으로 하였다. 데이터는 SPSS 25.0 프로그램을 이용하여 요인분석, 군집분석, χ² 분석, ANOVA 분석 및 Duncan's 사후분석을 하였으며, 연구 결과는 다음과 같다. 편리 추구형은 야식, 음주 및 아침결식의 비율이 높았고, 절약 추구형은 식생활 실천점수가 높았다. 유용 추구형은 삶의 질 평가(WHOQOL-BREF) 점수가 유의하게 낮았다. 이에 배달외식 결정요인에서 파악된 성향에 따라 제시된 교육 방향은 건강한 배달외식 선택을 위한 기초자료로 활용될 수 있을 것이며, 향후 배달외식 결정요인의 경로 파악을 통한 연구와 영양교육도 필요할 것으로 여겨진다.

• 한국산학기술학회논문지
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• 제16권7호
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• pp.4734-4744
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• 2015

본 연구는 2013년 지역사회건강조사 통계자료를 활용하여 젊은 여성들의 체중조절행위에 영향을 미치는 요인을 파악하고자 실시되었다. 연구대상은 전국의 19~29세 13,351명이었으며, 자료분석은 ${\chi}2$-test와 다중로지스틱회귀분석을 통해 이루어졌다. 연구결과 젊은 여성들의 체중조절행위는 연령, 결혼상태, 교육수준, 가족유형, BMI, 인지된 건강수준, 주관적 체형, 고위험 음주, 주중 좌식여가활동, 아침식사결식, 수면시간, 스트레스 인지, 우울감 경험, 자살생각 등에 따라 차이가 있었다. 그리고 젊은 여성의 체중조절행위에 영향을 주는 요인은 연령, 결혼상태, 교육수준, 가족유형, BMI, 인지된 건강수준, 주관적 체형, 고위험 음주, 주중 좌식여가활동, 스트레스 인지, 우울감 경험 등이었다. 체중조절행위 접근 시 다른 건강행위들과의 상관성을 고려할 필요가 있다.

• 한국식생활문화학회지
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• 제20권1호
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• pp.15-20
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• 2005

This study seeks to classify the skin types and determined the relation between the dietary habit and preference of foods targeting college women in Daegu and Gyeong-Buk Province. Skin types of the subjects were 31% of combination skin, 25% of dry skin and 22% of normal, oily skin. College women mostly had two meals a day, and those who had less frequent meals developed more combination skin. Many of them did not exercise, and women with normal skin who did not exercise showed the lowest at 13.9%, supporting the significance (p<.05). It was exposed that don't have breakfast and have irregular meal and don't have easy meal in all skin types. Instant foods was exposed that ingested the most in dry skin and the least in oily skin, supporting the significance(p<.05) and fruit or vegetable ingested much in dry skin. It was exposed that considered atmosphere at meal and meal helps in health in all skin types, normal skin type considered balanced diets the most and supporting the significance(p<.01) Food preference in all skin types showed the strongest in drinks and showed strong in greenish yellow vegetables, fruits, confectioneries, drinks, milk and dairy goods. On the other hand, it showed low in nuts and salted fishes. In sum, regular and balanced meals give the skin a healthy status, and intake of protein, vitamins and minerals has impact on the skin status. Thus, sufficient quality nutrition is crucial in staying a healthy skin.