• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.109-116
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• 2018

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.782-793
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• 2015

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.963-969
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• 2015

High sodium intake in many countries has become the leading cause of chronic diseases. This situation requires correct dietary behavior to ensure proper sodium intake in the younger population. The purpose of the present study was to assess eating behavior regarding sodium intake and identify its correlation with common dietary attitudes in children. This cross-sectional study was conducted by surveying 588 elementary school children in Korea. Sodium-related dietary behavior and common eating attitudes were examined through questionnaires, and analyses were conducted by comparing the results between boys and girls. The most undesirable sodium-related dietary behavior in subjects was they 'eat kimchi with every meal' followed by the 'tendency to eat hot and spicy food'. Girls had better dietary behavior regarding sodium intake than boys (P<0.05). However, the common eating attitude between boys and girls was not significantly different. For all subjects, sodium-related dietary behavior and eating attitude showed a significant positive correlation (P=0.0032). The present study shows that a common eating attitude is better when the sodium-related dietary behavior is more desirable in children.

• Journal of Integrative Natural Science
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• v.4 no.4
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• pp.332-338
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• 2011

This study was conducted to find associations of stress with obesity in female college students in Gwangju. 343 subjects were divided into two groups based on BMI(body mass index). BMI of normal group was $19.3{\pm}1.5$ while that of obese group was $26.4{\pm}3.6$. The measured stress level in obese subjects was higher and they were less capable of controlling obese oriented attitude compared to normal subject. Twenty four hour dietary recall revealed that nutrient intakes of obese subjects were higher in energy, lipid, P and cholesterol. However, they were more deficient in Ca, Fe and vitamin A, compared to those of normal ones. This study suggested severe stress might trigger undesirable dietary behavior leading to increase in food consumption which contribute to obesity. Effective nutrition education program targeting obese female students should be developed and implemented to relieve stress and practice desirable dietary behavior and eating pattern.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.759-768
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• 2003

This study examined the factors related to stages of dietary behavioral changes among 1449 child bearing aged women (mean age $\pm$ SD = 25.6 $\pm$ 5.3 years) residing in large cities. A self administered questionnaire was used to assess stages of dietary behavioral change, meal balance and regularity, food availability, nutrition knowledge, body mass index, nutrient intake, and psycho-social factors including self efficacy, perceived benefits and barriers, social modeling. Undesirable dietary behaviors (precontemplation and contemplation) were shown among 45.1-57.4% of the participants, among those, 33.4-43.0% were precontemplators. Participants' self efficacy scores associated with dietary changes were higher in specific situations (3.42) as compared to general situations (2.86). Similarly, they appeared to perceive more benefits (3.86) rather than barriers (2.76) by changing their inappropriate eating habits. Perception and accuracy scores of nutrition knowledge were relatively high, indicating 90.9 and 80.1, respectively. In terms of food availability at home, fresh fruits received the highest score, followed by milk and milk products, vegetables, meat, alcoholic beverages and soft drinks. In social modeling assessment, family members, as compared to friends, appeared to have better dietary habits. Stages of dietary behavioral change assessed in terms of meal regularity were associated with nutrient intake, showing higher energy and carbohydrate intakes but lower fat intake among those who belonged to the action and maintenance stage. They also presented higher self efficacy and perceived more benefits and less barriers regarding the change of undesirable eating habits. Fresh meat and vegetables were more available among those maintaining desirable dietary habits. Results of this study presented the significant relations of motivational and reinforcing social factors with stages of dietary behavioral changes and a need for the development of tailored nutrition education program considering these factors for child-bearing aged Korean women.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.57-63
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• 2002

This study was to investigate the food habits and the dietary behaviors of university students. Questionnaires were completed by 492 students in five different departments. The data were analyzed by SAS program. The results are summarized as follows: Fifty(10.2%) of respondents were vegetarians, 81(16.4%) were heavy meat eaters and all the others were light meat eaters. All students had their biggest meal at supper. Three hundred and ninety-three(79.9%) of the respondents usually had rice for breakfast. Three hundred -sixteen(64.2%) ate 3 meals a day, 155(31.5%) ate 2 meals and all the others ate 1 meal or more than 3 meals. The length of mealtime was 30 minutes in 268(54.5%), 10 minutes in 209(42.5%) and more than 1 hour in all the others. Respondents considered taste the most important meal factor with nutrition, hygiene, and amount ranked accordingly. A majority(63.0%) of respondents ate occasionally ate between meals, while 28.1% snacked frequently, and 8.9% ate no snacks. Although nutrition dept. students had studied nutrition subject, some results of nutrition dept. students were desirable and others were undesirable in dietary behaviors. Therefore they should have a nutritional education program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

• Journal of Nutrition and Health
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• v.42 no.4
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• pp.327-337
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• 2009

University students tend to have various dietary problems including undesirable dietary behaviors, inadequate intakes of nutrients and biased habits of liquid consumption. This study was conducted to find dietary behaviors (n = 357) by questionnaire survey and to examine dietary nutrient intakes (n = 60) and liquid consumption (n = 853) by food record method for 3-days among university students attended in K University of Chungnam province in Korea. Most subjects lived in the dormitory or self-boarding house, and they skipped breakfast most frequently and took breakfast most irregularly among three meals. Dietary mean intakes of energy, Ca, vitamin B2 and folate were lower than the KDRI (37-85%), and those of males were poorer than those of females. Ratios of energy intake among three meals and snacks were not distributed evenly, so the mean energy intake from snacks was higher and that from breakfast was lower than the ideal ratio, respectively. Daily mean consumption of liquid was 1,526.4 mL/d for males and 1,151.5 mL/d for females, and these intakes were more than the KDRI (1,300 mL/d for males and 1,100 mL/d for females). However, their sources of liquid consumption were not desirable because alcohol, soda, juice of fruit or vegetable and beverage mixed with fruit juice and/or vegetable juice were major sources of liquid as well as drinking water. These findings show that university students have poor dietary behaviors including frequent skipping of breakfast, irregularity of meals, inadequate intakes of nutrients and undesirable pattersirablliquid consumption including high portion of alcohol and soda as alliquid source, and these trends were stronger for males than for females. Therefore, we should endeavor to correct their meal problems id ated to dietary behaviors, nutrient intakes and liquid consumptions through nutrition education.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.363-370
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• 2016

The purpose of this study is to investigate the dietary life status according to smart device use among university students. In 2015, data was collected during a 3 month survey of the eating behaviors, lifestyles, eating habits, and use of smart devices of 550 university students, as well as their dependency on smartphones. Ultimately, 520 subjects (94.5% analysis rate) were divided into three groups based on their daily use time of smart device: low-use group (<4.7 hours, n=173), medium-use group (${\geq}4.7hours$ and <6.4 hours, n=174), and high-use group (${\geq}6.4hours$, n=173). The more frequent use groups showed a higher level of dependency on the smartphone. Breakfast was found to be the most commonly skipped meal; and the high-use group showed a higher response of irregular meals than low-use group. In assessment of eating habits, the subjects with less smart device usage ate more regularly and at fixed times, did not overeat, drank milk everyday, and did not consume processed food as often. To sum up, more irregularity of meal and undesirable eating habits were found among university students with higher use of smart devices. These results suggest that a control of smart device usage would lead to a more desirable dietary life in university students.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.390-405
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• 2014

The aim of this study was to investigate the actual conditions underlying frequency of eating breakfast and nutritional attitudes in elementary school students in Chungnam area. Students had the highest ratio for eating breakfast everyday and spent 10-20 minutes eating breakfast. Students went to bed at 10-11 PM and woke up at 7-7:30 AM in the morning on average. The biggest reason for skipping breakfast was insufficient time in the morning. Additionally, favorite breakfast menu of subjects was a Korean style meal. The number of elementary students that recognized necessity of nutritional education was highest among subjects. Favorite educational method of subjects was education by teachers. Additionally, number of female students that recognized effect of breakfast on health status was significantly higher than boy students. Ratio of eating breakfast everyday was dependent on BMI value. Most subjects preferred video learning materials as the main nutritional education method. Overweight subjects showed the highest ratio for eating with loss of willpower compared to other students when they skipped the breakfast. Female subjects ate a greater variety of foods compared to male students, and showed better nutritional attitudes towards a desirable dietary life than male subjects. To prevent undesirable food habits and improve intake of various nutrients, systematic nutrition education is required to regulate breakfast of elementary students.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.104-115
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• 2021

Purpose: With increased time spent at home due to prolonged online classes, this study sought to determine how the coronavirus disease 2019 (COVID-19) pandemic has impacted the mukbang- and cookbang-watching patterns and dietary life of college students. Methods: All students majoring in food and nutrition (FN) at a college in Gyeonggi, Korea, participated in the survey in April 2019 (M/F = 36/106) and June 2020 (M/F -37/130) and data were analyzed using SPSS 26.0. Results: Compared to students responding in 2019, those in 2020 reported more frequently eating alone (p < 0.01) and cooking (p < 0.01), and evaluated their diets better regarding pleasant mealtimes atmosphere (p < 0.05), moderation in drinking (p < 0.05), and not consuming excessively delivery foods (p < 0.001), processed foods (p < 0.01), foods with animal fat (p < 0.01), salty foods (p < 0.01), and sweets (p < 0.01). Although the proportion of respondents who answered that they watched mukbang and cookbang at least occasionally did not change, greater proportions of respondents reported watching both genres frequently (p < 0.001, respectively) and spending less time/day in watching mukbang (p < 0.05) in 2020 vs. 2019. While they evaluated the effect of mukbang- and cookbang-watching on overall diet similarly, the proportion of respondents that reported feeling as though mukbang-watching prompted them to eat more of less-desirable foods decreased from 54.3% to 41.5% (p < 0.05). Diet improvement of participants due to COVID-19 resulted in that the association between frequent mukbang-watching and unhealthier dietary habits in 2019 was not shown in 2020. Conclusion: Our results suggest that the prolonged at-home stays due to COVID-19 might have improved many aspects of diet and decreased undesirable effect of frequent mukbang-watching in case of college students majoring in FN.