• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.89-98
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• 2018

The purpose of this study was to analyze the effects of middle school students' health factors and eating behaviors on their oral symptoms using the data from 30,885 students in the 13th Korea Youth Risk Behavior Web-Based Survey in 2017. The logistic regression for the effects of the health factors and eating behaviors on the oral symptoms were analyzed using a logistic regression method. The results showed that the groups of higher levels of achievement, and stress, lower daily frequency of tooth-brushing, and no intake of processing meat led to significantly higher levels for toothache and gingival pain recognition. Also, the higher halitosis recognizers had significantly higher levels of stress and the lower daily frequency of tooth-brushing. In conclusion, adolescents' health factors and eating behaviors affected their oral symptoms. This study is expected to help development of a oral health education program that can prevent these oral symptoms.

• Child Health Nursing Research
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• v.23 no.2
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• pp.249-257
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• 2017

Purpose: The aim of this study was to assess the body weight perception of adolescents and to investigate the difference between mental health and weight control behavior according to body weight perception. Methods: Study data on 12-18 years old adolescents with normal BMI was obtained from the 6th Korea National Health and Nutrition Examination Survey (2013-2015). Rao-Scott Chi-square test and ANOVA were used for the analysis. Results: The percentage of adolescents with a misperception of body weight was 43.3%, and their subjective health status (p=.013), stress perception (p=.001), and depression (p=.001) were worse than for adolescents who had the correct perception of their body weight. The percentage of adolescents who were trying to lose weight while perceiving their body weight as normal was 36.9%. Body weight control behavior had significant differences according to dietary intake (frequency of eating dinner (p=.015)), energy intake (p=.004), and carbohydrate intake (p<.001), but there was no significant difference according to exercise. Conclusion: Parents, school teachers, and nurses should make efforts to ensure that Korean adolescents perceive their body weight correctly, and prevent unhealthy weight control behaviors.

• Korean Journal of Health Education and Promotion
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• v.21 no.1
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• pp.85-102
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• 2004

The purpose of this study was to examine the utilization of Internet health information sites by undergraduates at colleges related to public health. A self-administered questionnaire survey was carried out by 2,400 student from university and colleges in Taegu and Kyongsangbuk-do area from March 11, 2002 to March 31, 2002. 58.8% of the subjects responded that once connected rate of health information sites on the internet for year. In the connection rate of health information sites on the internet, the low class($\leq$300%), the middle class(40-70%), and the high class(80%$\leq$) accounted for 89.8%, 9.0%, and 1.2%, respectively. A ranking of internet health information sites, diseases are ranked frist and exercise is ranked second and obesity is ranked third. The motives Students submit reports 36.1% and obtained knowledge 22.8%. Sufficiency of health information sites on the internet, sufficient 19.6%, common 56.3%, and insufficient 24.1%, Satisfaction of health information, satisfied 18.4%, common 63.1%, and dissatisfied 18.4%. With regards to the health behavior of the subjects that contacted Internet health information sites, the nonsmoking rate was 86.2%, the nondrinking rate was 28.9%, the rate of exercise practice was 22.6%, the rate of normal sleep was 66.3%, the rate of eating breakfast was 37.1%, the rate of not eating between meals was 4.8%, and the standard BMI was 14.3%. With regards to the health behavior of the subjects that had not contacted Internet health information sites, the nonsmoking rate was 84.9%, the nondrinking rate was 26.0%, the rate of exercise practice was 18.5%, the rate of normal sleep was 72.1%, the rate of eating breakfast was 34.3%, the rate of not eating between meals was 5.0%, and the standard BMI was 17.0%. In the frequency of health behavior, the subjects with the Breslow Index of 0-3, 4-5 and 6-7 accounted for 80.9%, 18.8%, and 0.2%, respectively. The average score of health behavior was 2.80 out of 7. In conclusion, Internet health information sites are required for students to understand proper, reliable, interesting information and there is a need to develop simple criteria that the general public can understand and utilize.

• Journal of Convergence for Information Technology
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• v.9 no.12
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• pp.98-103
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• 2019

The purpose of this study was to identify the correlation and level of Body Mass Index, Body Shape Dissatisfaction, Eating Behavior in college students. Methods: A total of 383 students were asked. The survey was analyzed by SPSS Win 21.0 program. 293 were female students and most of the students were normal in BMI(58.2%), and underweight students were the next(14.9%). There were positive correlation between body shape non satisfication and eating behavior and BMI(r=.587, p=.000; r=.174, p=.001), and negative correlation between body shape non satisfication and age and sleeping time. According to BMI the body shape non satisfication was different in normal and 1 stage obesity students. and 2 stage obesity and under weight students (F=2.993, p=.019;F=2.993, p=.109). As a result of this study, students with body mass index overweight have low body satisfaction, so it is necessary to educate the right dietary exercise therapy for weight management. And even underweight groups should be mediated so that they undergo normal diet behaviors, rather than restrained dietary behaviors, to maintain health.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.1-12
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• 2020

Objectives: This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior. Methods: The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR). Results: The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 ± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (β=0.447, R²=0.200) and perceived sensitivity (β=0.373, R²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children. Conclusions: In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• Research in Community and Public Health Nursing
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• v.30 no.4
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• pp.414-425
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• 2019

Purpose: The purpose of this study was to examine the effects of psychosocial wellbeing status and self efficacy on health-promoting behavior of nursing students, and to explore the experiences related to health-promoting behavior. Methods: For this study, an explanatory sequential mixed method design approach was used with survey data collected from 148 nursing students. In addition, qualitative data for exploration of health-promoting behavior experience were collected from three focus-group interviews of 17 participants. Quantitative data were analyzed with SPSS/WIN 25.0 and qualitative data were analyzed by making contents analysis with Nvivo 12.0. Results: The results showed that psychosocial wellbeing status, self efficacy, grade, and regularity meal explained 43.0% of the variance in health-promoting behavior. And seven themes from the collected significant statements about experience of health-promoting behavior included the daily life going on without delay; changes in body which is felt; recognizing the necessity of health care; making efforts to increase physical activities; revising eating habit; looking for the way to relieve stress; and attempting to divert my thoughts. Conclusion: Based on the results of this study, it is necessary to develop and verify health program in order to improve nursing students' health-promoting behavior. And university authorities and government should make an effort to improve nursing students' health-promoting behavior.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.323-332
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• 2020

This study examined Korean employees' meal structure characterized by mealtime, meal places, and companions. The data from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time Use Survey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate meals three times a day on both working and non-working days. The breakfast and lunch-times on working days were distributed within two hours, but the dinner time on working days and all three meals on non-working days were dispersed across a three-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30 minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten at restaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone (40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). The characteristics of Korean employees' meal structure appeared different on working days and non-working days. Such characteristics should be considered in the process of planning nutrition policies and programs for employees.