• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.211-217
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• 2009

Total fatty acid compositions, total content of crude fat, saturated, unsaturated and trans fatty acid content were studied in children's favorite foods such as hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit. The samples were obtained from various stores in Daejeon. After fat extraction, methylation was carried out to analyze the fatty acid compositions by gas chromatography. The results showed that content of the trans fatty acid per 100 g of the hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit were 0.02~0.03 g, 0.05~0.08 g, 0.02~0.05 g, 0.02~0.27 g, and 0.05~0.83 g, respectively. The highest content of saturated fatty acid (66.24%) was observed in the imported biscuit among the 20 analyzed samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.809-814
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• 2006

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. The subjects Participated in this survey were 1,136 students, first-6th grade elementary school children and 1,140 parents in Seongnam area. The result was as follows: the satisfaction score for school lunch program by foodservice system was rated as 'high'. Students' and parents' satisfaction score were 3.63 point and 3.62 point (5-point Likert rating scale), respectively. Difference of satisfaction score by grades was that high grade students were significantly lower than low grade students' (P<0.001). Five grade students' score was 3.23 point and 2 grade students' score was 4.04 point. Children's favorite food types were meat, dessert, cooked rice and fried food. The least preferred food types were green and seasoned vegetable, kimchi, soup and fish. Students felt shortage of favorite foods and a lot of dislike foods. Parents answered that thorough sanitary management (22.5%) and use of good quality foodstuffs (11.5%) were the most important factors in improvement of the school lunch program.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.213-220
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• 2012

This study was conducted on 4th and 5th grade elementary school students in Daegu, Korea for the purpose of promoting health and proper dietary habits. A children food safety education program was developed and its effects evaluated on 4th and 5th graders (3,932 students for 4th year, 4,438 students for 5th year) at 46 elementary schools, which were under the jurisdiction of the four educational bureaus of Daegu city. Education was conducted in accordance with an education design plan, of which there were two goals, including know the contents of 'special act on children's dietary life safety management' and 'practice proper hand-washing'. 'Special act on children's dietary life safety management' was explained, and the education curriculum included proper hand-washing for prevention of food poisoning, quality certification mark on children's favorite foods, harmful foods such as unsanitary and adulterated foods, and green food zone. Flash songs, PowerPoint, 'glitter burger' notice note, and banner were used as education media. It was found that the awareness level of items related to 'special act on children's dietary life safety management' increased significantly after education (p<0.001). 'Necessity of nutrition education and children's food safety' also increased significantly (p<0.05) after education. Lastly, children answered that they washed their hands more often after education (62.9%) than before (60.7%).