• 대한지역사회영양학회지
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• 제13권4호
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• pp.499-509
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• 2008

This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p<0.01). They had learned 'Nutrients for body' and 'Food waste and environment' in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation' on television, Most content('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice' 20.0%, a girl answered 'Difficult to understand' 32.6%, showing a significant difference between the gender groups(p<0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.47-59
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• 2019

Objectives: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents. Methods: The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a ${\chi}^2-test$ or ANOVA. Results: Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p<0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p<0.05), preferred food (p<0.001), and meal type (p<0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency. Conclusions: Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

• 대한지역사회영양학회지
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• 제21권4호
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• pp.332-343
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• 2016

Objectives: Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT). Methods: Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes. Results: Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events. Conclusions: Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

• 대한지역사회영양학회지
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• 제19권4호
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• Journal of Nutrition and Health
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• 제21권2호
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• pp.81-87
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• 1988

This study attempted to investigate the relationships between vegetable preference and physical status. The subjects were 127 kindergarten children living Kwang-ju. In this study, vegetable preference and health status of the children were investigated by response of thier mothers through questionnaires. Also, rate of dental caries and anthropometric measures were obtained by examination. The results are summarized as follows; 1) Anthropometric mesures of the subjects were higher than those of Korean standards for children. 2) The mean hedonic score for vegetable preference in subjects was 2.6. The difference in vegetable preference between male and femal was not significant except for a squash item. 3) Vegetable prefernce has a significant correlation with the def. tooth rate. Especially preference of spinach, wild sesame leaf, and cucumber were negatively related to the def. tooth rate. 4) Vegetable preference and anthropometric measures did not show any significant correlation. 5) Children who ate sweets for snacks frequently disliked vegetable and showed high rate of dental caries significantly(p<0.001). Children who had anorexia and constipation disliked vegetables significantly (p<0.01). Children who complained diarrhea symptom showed significant high rte of dental caries(p<0.01). From the results above, as the negative relationship between vegetable preference and def. tooth rate was found, many cooking methods of vegetables should be studied and nutrition education should be oriented to recommend an increased intake of vegetables by children.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• 한국식생활문화학회지
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• 제11권1호
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• pp.23-35
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• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• 한국식생활문화학회지
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• 제25권4호
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• 한국조리학회지
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• 제18권3호
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• pp.1-17
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• 2012

고속도로 휴게소의 메뉴전략을 위한 실증적 재조명을 위해 고속도로 휴게소 직원들과 이용객 대상으로 외식서비스에 관해 조사하였다. 연구결과, 대부분 휴게소의 주된 외식 메뉴는 평균 10-30개 정도의 한식이 가장 많았고, 브랜드업체의 입점 필요성은 퓨전/패스트푸드업체, 스낵/즉석식품, 음료 순으로 높게 나타났다. 휴게소 외식조리에서 전문조리사 참여비율은 10-30%이고, 주로 한식으로서 조리 시 중요시하는 음식속성은 주로 '맛'이었다. 외국인 고객은 한식, 음료. 일식/중식보다 퓨전패스트, 스낵/즉석식품을 더 선호하고 관심을 보였으며, 주문 시 질문을 '전혀 안한다(55.5%)'와 '가끔 한다(34.8%)'로 답해 질문없이 구매를 하고 있음을 알 수 있었다. 휴게소에서는 외국인의 메뉴 이해를 위해 메뉴의 80-100% 정도를 사진/그림으로 이용하고 있었으나 메뉴의 외국어 표기 정확도는 매우 낮았다. 휴게소 이용객들은 고속도로 이용 시 평균이용횟수 1-2회, 평균 체류시간 10-20분(43.6%), 20-30분(38.6%)이고, 주된 교통수단은 자가용(77.7%)이며, 휴게소 방문 이유는 휴식/화장실 이용(61.1%)이 가장 높았다. 많이 이용하는 외식분야는 한식(32.7%)과 즉석/스낵(33.0%)이고, 1회 평균 지출은 5천원-1만원(51.3%), 3천원-5천원(25.8%)이었다. 또한 만족도는 성별, 연령, 교육정도와 직업에 무관하게 "보통"으로 나타났다. 이 같은 결과로 보아 고속도로 휴게소는 문제점을 분석 후 고객만족을 위한 메뉴전략과 대안을 준비해야 할 것이다.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.551-561
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• 2006

This study was carried out to evaluate the effect of mothers' attitudes on preparing baby foods for their children's food habits and development. The subjects were allocated to 419 preschool children, aged 3 - 5 years. This study surveyed by questionnaire, which was answered by the children's mothers. Subjects were classified by two groups, active and passive, based on their mothers' weaning attitudes. In the active group, mothers tried to make a variety of foods for preparing the baby foods, whereas mothers in the passive group didn't try to make it too much. Family income was higher in the active group and the subject' mothers had more jobs than those in the passive group, whereas their parent's education levels showed no differences. According to Rohrer index, 2.6% of subjects were obese in the active group, whereas 7.7% in the passive group. These data were shown significantly different between the groups. There were no differences in mother's food habits and breast-feeding versus formula feeding between the two groups. However, children's food habits were shown statistically different between the two groups. Higher regularity of meals, higher frequencies of snacks at home, higher frequencies of fruit, com, sweet potato as a snacks and less instant foods were revealed in the active group more than in the passive group. The major problem of children's food habits was an unbalanced diet (52.7%) and the major reasons for unbalanced diet were the taste (58.7%) and the texture (23.2%). The active uoup used more fruits and vegetables than the passive group. Also there were significant differences to solve problems of children's unbalanced diets. In the positive group, 14.4% of mothers tried to develop new cooking methods for solving the problem of an unbalanced diet, but 8.2% did in the passive group. furthermore, 2.3% of mothers in the positive group removed unpleasant items of the food, whereas 6.9% did in the passive. The average nutritional knowledge scores on a 10 scale were 7.2 and 6.9 in active and passive groups, respectively, and they were statistically different. Mothers among the active group explained the knowledge for food and nutrition to their children more than those in the passive group. These results suggest that mothers' attitudes for baby food are an important factor for forming their children's food habits. Therefore, it is necessary to develop a nutritional education program, materials and new recipes for a variety of baby foods to mothers.