• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Nutritional Sciences
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• v.7 no.2
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• pp.113-120
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• 2004

This study was conducted to investigate variables related to dietary fiber intake among sixth grade children in an elementary school in Daejon city. One hundred and forty-seven children completed a questionnaire for determining their socioeconomic background and their food habits. Anthropometric measurements were taken, and a 24-hour diet recall method was used to collect three-day food intakes. The socioeconomic status of the children's families belonged to the upper middle class; 53.0% of their fathers and 25.8% of their mothers had completed college or higher degrees. 27.9% of the mothers had jobs, including part-time jobs. Approximately 30% of the children skipped breakfast, 66.4% of the children preferred animal foods to plant foods, and 52.4% of the children preferred green vegetables to yellow or pale vegetables. Grilled meat dishes, such as Grilled beef rib with seasoning, Bulgogi, grilled pork belly and beef steaks, were the most popular types of food eaten outside home by the children. Daily dietary fiber intake was 14.5 g in boys and 14.5 g in girls, and these intakes are low compared to the standard guidelines. The average intakes of energy and protein of the children were 84.5% and 114.0% of the Korean Recommended Dietary Allowances (RDAs), respectively. Besides energy, riboflavin, iron and calcium intakes were below the RDAs, and especially calcium intake was only 50% of the RDAs. On the other hand, thiamin, niacin, ascorbic acid, protein and phosphorus intakes exceeded the Korean RDAs. Family income or the children's body mass index (BMI) was not directly related to dietary fiber intakes. However, higher dietary fiber intakes tended to be related to higher intakes of green vegetables and fruits. Children with higher dietary fiber intake tended to prefer plant foods to animal foods. Energy and most nutrients, except heme iron and retinol, showed positive relationships with dietary fiber intake. Especially potassium and plant origin protein and calcium were highly correlated with dietary fiber intakes(r＞0.6). From these results, it is concluded that dietary fiber intakes of these sixth grade elementary school children were less than the standard reference and it is anticipated to decrease further in the future with increased incomes. Therefore, increased intakes of dietary fiber by elementary school children should be promoted through nutrition education, together with the development of cooking methods and recipes utilizing green vegetables and fruits.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.335-348
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• 2007

This study aimed to investigate how the current elementary school teachers think about nutrition education, how they are teaching, and what kind of problems have occurred. And this study was made to provide basic materials to be used for the effective nutrition education in the elementary school. The survey was done on 60 elementary school teachers and 570 elementary school students of the 5th and 6th grade in Gyeonggi Province by questionnaire and analyzed for the perception of nutrition education, current status of nutrition education, nutrition knowledge and cooking knowledge. The average scores of nutrition knowledge were 2.72 for male and 3.75 for female students out of full score of 5. The fifth grade students learned more nutrition education than the sixth grade ones in accordance with the different curricula. Nutrition education was taught as apart of other subjects(87%) and mainly done by lectures. For most of the students, information source of the nutrition education was the meal service(47.4%) and the most common one was the Internet that 38.1 % of the teachers used. Most of the students responded that nutrition education was necessary in the curriculum of elementary school for proper growth(36.2%), intelligence(25.9%), health(21.5%), and dieting(16.4%). The perception for the suitable teacher was in the order of nutrition specialist and dietician. And the right time of the related class was in the order of spare time everyday, a special activity time, and the meal service time. The important contents of nutrition education were in the order of proper eating habits, growth & nutrition, food hygiene and diseases. Nutrition problems of the elementary students were in the order of unbalanced diet, too much ingestion of processed and instant foods, lack of table manners, and child fatness and weakness. 80.0% of the teachers supported the early nutrition education and demanded it should begin when children are in kindergarten. The analysis showed that nutrition education should be taught by parents(29.4%), teachers(29.2%), and nutritionists(25.9%) and that family and school should cooperate closely. Main responses of the teachers to the children's problems were that they had too much instant food, did not eat in a variety, and had no manners in eating. Ironically, they thought malnutrition, fainting and growth stunt were not important nutrition related problems.

• Journal of Preventive Medicine and Public Health
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• v.18 no.1
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• pp.83-89
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• 1985

The result of the close analysis of the health status of 549 working students (the experimental group) of a high school attached to an industry and that of 1,259 non-working students (control group) based on the question provided by CMI from 1st, June to 31st, July 1984 has been revealed as follows: 1. In contrast with the control group, the experimental one is statistically noticeably higher (p<0.01) in their average complaints both in terms of the whole items(A-R) and the physical items (A-L) 2. In the experimental group, particularly the item(L) for habits has the highest rate of average complaints, followed by the item(B) for the respiratory system and the item(E) for the musculoskeletal system. 3. The average complaints of the individual class in both the experimental group and the control group have the tendency to be on the increase accordingly as the school year goes up, and the increasing rate of the experimental group has turned out to be higher than that of the control group. 4. The average complaints of the experimental group based on residential types are the highest(34.7%) in the case of cooking food for oneself, followed by a dormitory(30.3%), and one's own house (28.5%). 5. The average complaints based on the individual working place has been found out to be higher than the rest in the item of the miscellaneous disease of the blowing and roving parts, the respiratory system of the carding part, the fatigability of the spinning part, the tension of inspecting part.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.616-630
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• 2015

To supply basic data for systemic nutrition education, perception of nutrition education and nutrition knowledge was investigated in elementary school students (4~6th grade) in Chungnam province. Forty-six percent of students had a normal level of interest in nutrition, and 43.8% of students had a normal level of nutrition knowledge. Male students (56.1%) and female students (43.7%) wanted nutrition education via lectures in class (p<0.001), with a significant difference based on gender. In addition, most students wanted 'cooking' as nutrition education content, with a significant difference based on gender (p<0.001). Approximately 59% of students (boys 53.7% and girls 64.6%) responded that the reason not to practice the contents of nutrition education is 'not interested' (male 44%, female 34.1%) (p<0.05). For necessity of nutrition education, 38.1% of subjects answered 'normal', and 42.8% of students responded that nutrition education is not helpful since there is no interest. On the contrary, necessity of nutrition education was recognized by 30.8% of male students and 30.8% of female students for prevention of obesity and health life with a balanced diet, respectively. Students (66%) wanted a nutrition teacher, and 33.2% of male students wanted nutrition education once a month, whereas 34.5% of female students wanted it once a week (p<0.01). And 54.8% of students responded that current frequency of nutrition education is adequate. The average score of nutrition knowledge for female students was higher than that of male students, and a higher grade received a higher score of nutrition knowledge. The level of nutrition knowledge was not relevant to the actual score of the individual. Based on this result, it is necessary to activate and expand nutrition education in elementary schools to emphasize the importance of nutrition education. Additionally, future nutrition education should be more available to practice in life as well as improvement of nutrition knowledge. Investigation into nutrition knowledge according to gender and grade is necessary for continuous and systemic nutrition education.

• Journal of Korean Home Economics Education Association
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• v.34 no.1
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• pp.59-80
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• 2022

The purpose of this study was to develop a workbook that can support the class and evaluation of the subject, 「Food safety and health」 and to verify its validity. The development direction of the workbook was set by analyzing the 「Food safety and health」 curriculum, dietary education materials, and previous studies related to the workbook, and the overall structure was designed by deriving the activity ideas for each area. Based on this, the draft was developed, and the draft went through several rounds of cross-review by the authors and the examination and revision by the Ministry of Food and Drug Safety, before the final edited version was developed. The workbook was finalized with corrections and enhancements based on the advice of 9 experts and 44 home economics teachers. The workbook consists of 4 areas: the 'food selection' area, with 10 learning topics and 36 lessons, the 'food poisoning and food management' area, with 10 learning topics and 36 lessons, the 'cooking' area, with 11 learning topics and 43 lessons, and the 'healthy eating' area, with 11 learning topics and 55 lessons, resulting in a total of 42 learning topics, 170 lessons. The workbook was designed to evenly cultivate practical problem-solving competency, self-reliance capacity, creative thinking capacity, and community capacity. In-depth inquiry-learning is conducted on the content, and the context is structured so that self-diagnosis can be made through evaluation. According to the validity test of the workbook, it was evaluated to be very appropriate for encouraging student-participatory classes and evaluations, and to create a class atmosphere that promotes inquiry by strengthening experiments and practices. In the current situation where the high school credit system is implemented and individual students' learning options are emphasized, the results of this study is expected to help expand the scope of home economics-based elective courses and contribute to realizing student-led classrooms with a focus on inquiry.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.111-133
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• 2020

The purpose of this study is to analyze the contents of global citizenship education in the 2015 revision of Home Economics textbook and examine the relevance of global citizenship education in the subject of Home Economics. To this end, the contents of global citizenship education included in the 2015 revision of middle school Home Economics textbook were extracted and analyzed from the viewpoint of the UNESCO Topics and Learning Objectives (TLO), according to the procedure of the concurrent triangulation design. When the frequencies of inclusion of the 9 topics of TLOs were counted, about 54.6% of global citizenship education(GCED) content covered in the 2015 revision of Home Economics textbooks in total was related to the socio-emotional aspects. In particular, TLO 4 (Different levels of identity) showed the highest ratio, followed by TLO 5(Different communities people belong to and how these are connected) and TLO 1 (Local, national and global systems and structures). As a result of categorizing global citizenship education learning topics extracted from Home Economics textbooks of middle school by Home Economics sub-topic area, the child and family(94) area showed the greatest relevance to all learning topics. Food and nutrition(13), clothing(13), housing(15), and consumption (14) showed similar distributions of learning subjects. Child and family area is related to global citizenship education in the topics of adolescent development and its characteristics, family relations, sexual and domestic violences prevention, change in family structures and healthy families, aging society and work-family balance, and life planning and career exploration. The food and nutrition area is related to global citizenship education in the topics of nutrition and eating behavior, and adolescents' food selection and safe cooking. The topic of clothing management and recycling of clothing area, housing culture, residential space utilization, and residential life and safety of housing area, consumer life in adolescence of consumption area were related to the learning subject of global citizenship education. As such, high relations between GCED learning topics and Home Economics learning content elements were found. It is expected that the data of this study will be used as basic data for program development, class improvement, and textbook development with global citizenship education as a content element in Home Economics education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.389-396
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• 1984

This study was undertaken to investigate the current meal management situation and nutritional knowledge of the housewives living in Yong-dong area during the period February 10 th to 25th in 1984. Among the housewives who responded, 83.5% of them said that they didn't develop a budget for the meal planning, nor a menu plan. 31.7% of the housewives purchased foodstuffs once for 2 days, whereas the remainder did daily purchasing between meal when they needed foodstuffs. They gave higher score to the taste than to nutrition when they prepared meals. Most of the housewives concerned about good snacks, and they responded that it was hard to correct the unbalanced diet. 36.4% of the housewives earned the knowledge and information on dietary life through the media of radio, television, newspapers, or magazines. 57.9% of them learned how to cook in a cooking class, and sometimes they experimented it (how to cook) on their everyday life. Most of them concerned about nutritional status of their family members. This study showed that the degree of knowledge about nutrition was generally low. They said that they knew well about infant and child nutrition, the harm of the unbalanced diet and fatness, nutrition of the pregnancy and lactation. They thought they had enough knowledge about the foodstuffs for the growth of the children, the relationship between food and nutrition, constituents in milk, nutrition of old men. In general, thr nutrition knowledge of the housewives was correspondingly higher to their higher education levels.