• 한국식생활문화학회지
• /
• 제37권3호
• /
• pp.265-277
• /
• 2022

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID-19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.131-140
• /
• 2002

This study was performed to assess the effect of eating behaviors and health-related variables on overall dietary quality. Ninety-four(male 21, female 73) elderly who were over 60 residing in middle income areas in Cheongju city participated. Information on general characteristics of the elderly, health-related life style, regularity of meal, meal balance and desirable eating habits were obtained by interview based on questionnare. Dietary nutrient intake data were obtained through the 24 hour recall method. The mean age and BMI of the subjects were 73.3 years old and 23.3(male 21.8 female 23.7) respectively. The proportions of underweight and hypertension were 19.2% and 36.2%. Most nutrients except vitamin $B_2$ and calcium were consumed over 75% of the RDA. The Mean Adequacy of Ratio(MAR) of nutrient intake was 0.64(male 0.72, female 0.62). The average score of regularity of meal, meal balance, and desirable eating habits was 14.4 out of a possible 16, 13.7 out of a possible 24 and 5.5 out of a possible 16 points respectively. Male than female, older subjects than young subjects, and those living with their spouses than with other family or living alone had better scores in eating behaviors. Smoking, chewing ability and eating alone vs eating with company affected overall of regulality of meal and meal balance(p<0.05). Positive correlation (p<0.05) was also dietary quality. There was a positive correlation between the mean adequacy ratio, score observed between scores in regularity of meal and meal balance. Therefore, the elderly should be encouraged to eat a variety of food, maintain good dental health, keep regularity of meal and have meals with company to help improve overall dietary quality and eventually achieve optimal nutritional status.

• 한국가정과학회지
• /
• 제9권4호
• /
• pp.83-93
• /
• 2006

This study was done for finding out if eating habits, eating behaviors were different between non-obese and obese elementary school students in Jeonju Area. Total 2568 students of 1364 male and 1204 female of the 4th, 5th, and 6th year in 5 elementary schools were surveyed and the statistics of the result was analyzed by SPSS program. The results are summarized as follows: 1. Obesity was defined as Body Mass Index(BMI) that exceeded 85th and Obesity Index(OI) that exceeded 110. First, subjects were divided into 4 groups : lean, normal, overweight and obese. Second subjects were reclassified into non-obese(lean and normal) and obese(overweight and obese) groups. Average height of male and female students were 142.5cm, 143.1cm and weight of those were 36.4kg and 37.9kg respectively. 2. As results of obesity computation, obese male students were 19.6%(overweight 11.3%, obese 8.3%) in BMI and obese male students were 25.0%(overweight 12.5.%, obese 12.5%) in OI. Especially Obesity percent rate of male student were significantly higher on that of female student in OI method. 3. Examining obesity between male and female, there were statistically different between male students and female students in OI, but there were not statistically different in BMI. With regard to grade level(4th, 5th, 6th), there were statistically different among grade levels. 4. Examining correlation between eating habits(eating behaviors) and obesity, there were statistically significant in some cases. For example, there were statistically significant correlation between fast eating habit and obesity. And the relation analysis of general environments and obesity showed that there were statistically significant in some cases. These results suggest that the number of overweight students can be increased due to the amount and kinds of food children have as well as the general causes of overweight such as genetic, environmental and psychological reason. Surveying about children's eating habits, eating behaviors this study methodically. Working with parents is necessary and comparison of eating habits, eating behaviors and nutrition knowledge between the past and their presents are also needed in a future.

• 한국식품조리과학회지
• /
• 제29권4호
• /
• pp.399-406
• /
• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• 한국심리학회지 : 코칭
• /
• 제5권1호
• /
• pp.1-32
• /
• 2021

본 연구의 목적은 습관행동 변화과정 모형(탁진국, 권혜란, 김혜영 등, 2019)을 기반으로 하여, 식습관 개선 성공 요인(최경화, 김혜영, 한석빈, 탁진국, 2020)과 선행 연구에서 습관 개선에 효과를 나타낸 방법들을 토대로 식습관 개선을 위한 온라인 코칭 프로그램을 개발하여 실시하고, 그 효과를 검증하는 데 있다. 식습관 개선을 희망하며 수도권에 거주 중인 19세 이상 성인 중 전화인터뷰를 통해 선정된 20명을 실험 및 통제집단으로 나누어 일대일 코칭을 진행하였다. 최종분석에는 17명의 자료가 사용되었으며, 프로그램 사전과 사후에 체중, 식습관, 식이행동, 식이효능감, 자기조절, 삶의 만족을 측정하여 분석하였다. 온라인 코칭프로그램의 효과성을 검증하기 위하여 프로그램 실시 사전, 사후의 시점과 집단 간의 상호작용효과를 분석한 결과, 자기조절과 삶의 만족을 제외한 체중, 식습관, 식이행동, 식이효능감에서 시점과 집단 간에 유의미한 결과가 나타나 프로그램 효과가 검증되었다. 즉, 통제집단에 비하여 실험집단에서 체중, 식습관, 식이행동, 식이효능감에서 유의미한 변화가 있었다. 이상의 연구 결과를 중심으로 본 연구의 의의 및 실무적 시사점, 제한점, 그리고 후속 연구를 위한 제언 등에 관해 논의하였다.

• 보건교육건강증진학회지
• /
• 제31권4호
• /
• pp.37-49
• /
• 2014

Objectives: The aim of this study was to evaluate the effects of a lifestyle modification program for Korean adults with cardiovascular disease risk factors on their health behaviors and health status. Methods: A total of 448 adults with abdominal obesity and additional cardiovascular disease risk factors(high blood pressure, low HDL-cholesterol, high triglyceride or high blood glucose) were randomly assigned to either an intensive intervention group (IIG, n=216) or a minimal intervention group(MIG, n=232). Participants in the IIG received lifestyle modification program which consisted of health counseling with nutrition assessment, health booklet and health diary, while those in MIG received minimal information. Results: The participants in the IIG significantly improved dietary habits(p<.05), retrained eating(p<.001), external eating(p<.01) behaviors, leisure time physical activity(p<.05), dietary self-efficacy(p<.01), exercise self-efficacy(p<.01) and MetS score(p<.001) after 3 months. In addition, the participants in the IIG showed more improvement in dietary habits(p<.05) compared with those in the MIG. Conclusion: The lifestyle modification program was effective in improving some health behaviors, behavioral determinants and cardiovascular risk factors for a short term.

• 한국학교ㆍ지역보건교육학회지
• /
• 제6권
• /
• pp.49-63
• /
• 2005

The purpose of this study was to investigate the weight control behaviors, the degree of fatness and dance major on behalf of finding the effects of eating disorders. 779 female high school students, 283 dance major students and 496 general major students, were participated in the study. A self-reporting type of questionnaire survey was conducted during the period from $6^{th}$ May to $18^{th}$ April of 2005. Collected data were processed using SPSSW in 12.0; they were analysed through frequencies, percentages, means and standard deviation, and stepwise multiple regression analysis. The results of this study are as follows : 1. With regard to the level of eating disorders(EAT-26), 33.9% of risk group of eating disorder female dance students, and 13.7% of risk group of eating disorder female general major students. Weight-control behaviors in this research were 1) weight control concerns, 2) weight control trial, 3) weight control methods (prescription of M.D., ways of weight control), 4) eating habits. First, 56.6% of subjects had high concerns about weight control, and 92% of subjects had tried weight control. Second, only 5.1% of subjects were prescribed by M.D. Third, subjects had been using wrong methods(25.7%) of weigh control such as fasting, using drugs, vomiting, wearing laps etc. Fourth, 42.7% of the subjects had bad eating habits. The degree of fatness was as follows: 1) BMI(Body Mass Index), 2) self report about weight 3) distorted body image. Depending upon the BMI, the subjects with obesity were not found in female dance students; Comparatively, 36.9% of dance students were fat and 1.4% of the students were very fat. In terms of distorted body image, only 14.9% of all subjects were the same between the subjective degree of fatness and the objective degree of fatness. 2. As a result of multiple regression, six variables were found significant($R^2=11.6%$, P < 0.01). Concerns about the weight control significantly influenced on eating disorders(EAT-26). At the same time, major(dance), wrong methods of weight control, distorted body image, prescription of M.D, and eating habits had significantly influenced on eating disorders. This results indicates that the risk of eating disorders among female dancer students was very high. Therefore, professional intervention is needed for female dance students to prevent the eating disorders.

• 대한지역사회영양학회지
• /
• 제14권2호
• /
• pp.175-181
• /
• 2009

The purpose of this study was to investigate the relationships of stress, depression, binge eating and food behavior of high school girls with their degree of BMI. One hundred twenty high school girls from the Seoul metropolitan area participated in this study. Self-administrated questionnaires to search for degree of stress, depression, binge eating, and food behavior were distributed. Anthropometric assessment was carried out to calculate the body mass index(BMI). The results are as follows: The mean of age and BMI of the subjects were $17.6{\pm}0.6$ years and $21.0{\pm}2.9kg/m^2$(ranged from 15.4 to $31.7kg/m^2$), respectively. 16.7%, 65.8% and 17.5% of the subjects were classified as under weight, normal weight and overweight, respectively. The average scores of stress, depression and binge eating were $124.9{\pm}31.4$, $15.2{\pm}9.8$, $29.5{\pm}7.8$ points, respectively. The food behavior score was $11.5{\pm}2.4$ points. Their degree of stress, depression, binge eating was significantly higher in overweight high school girls compared to underweight or normal weight high school girls. There were significant correlations of BMI with stress(p<0.05), depression(p<0.001), and binge eating(p<0.01). Also there were significant correlations of food behavior with stress(p<0.05), depression(p<0.05) and binge eating(p<0.001). These results indicate that the high school girls who have higher BMI seem to have more stress, depression, and binge eating habits. Also the high school girls who have more stress, depression and binge eating habits have poor food behaviors. Therefore proper control of emotions is required to maintain desirable food behaviors in high school girls.

• 한국식생활문화학회지
• /
• 제16권1호
• /
• pp.43-57
• /
• 2001

This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.

• 대한지역사회영양학회지
• /
• 제24권5호
• /
• pp.384-394
• /
• 2019

Objectives: The study was performed to examine the dietary behaviors and life stress of middle school students in the Gyeonggi area. Methods: A total of 580 middle school students (295 males, 285 females) in the Gyeonggi area participated in the study between July and August in 2011. The study was a questionnaire-based survey that included dietary habits, dietary behaviors, and life stress. Results: For dietary habits, the score for drinking milk was higher in male students than in female students, whereas the score for eating fruits was higher in female students compared to male students. There were significant differences in foods eaten and preferred under stress between male and female students. Male students showed significantly less changes in the number of meals, amount of meal intake, number of snacks, snack intake, frequency of overeating, and appetite during stress than female students. Life stress score of students largely came from academic factors, and female students showed higher stress levels in personal and surrounding environment factors than male students. Life stress score was significantly lower in students with high and moderate levels of dietary habits than in students with a low level of dietary habits. Total score for dietary habits and scores for eating adequate amounts of foods for each meal, considering a combination of food groups at each meal and eating green and orange vegetables, were significantly negatively correlated with life stress score. Life stress score was significantly negatively correlated with meal regularity and positively with the level of overeating. Conclusions: This study may provide basic information on dietary habits and life stress according to gender and the relationship between dietary behaviors and life stress of middle school students, and it suggests gender-based nutrition education programs to solve undesirable dietary habits and dietary behaviors in students with higher stress.