• Journal of Forest and Environmental Science
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• v.25 no.2
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• pp.101-109
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• 2009

The Hajong are the ancient tribal forest community among the ethnic minorities of the North-East region of Bangladesh. The study was carried out with respect to three income groups highlighting their indigenous knowledge. A total of forty-five households (fifteen from each income groups) were assessed using different participatory appraisals through semi-structured questionnaires. A special type of indigenous knowledge on food habit was explored in the Hajong community, which correspond to the severe dependence on forest resources. They collect their food resources from homestead forest (45%) followed by forest (40%), market and others. They have indigenous hunting procedure to trap the animal in the forest. Twenty three tree species were tremendously planted in their homestead forests which are the very important source of food. Male are highly responsible to collect the food materials from forest as well as other sources.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.106-113
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• 2008

The purpose of this study was to compare the nutrient intakes and food lifestyles between double income families' children and full-time housewives' children. The subjects included 525 children ages 4 to 7 years old. The proportion of children receiving regular meals was 77.8%. One of the primary reasons for skipping breakfast was 'no appetite'(49.9%). In terms of food habit score 20.8% of the subjects belonged to the 'good' category and children from double income families had significantly higher scores than in full-time housewives' children(p<0.01). The first consideration for meal preparation was significantly different between the two types of families : for 44.3% of the children from it was double income families it was 'favorite', while for 42.8% of full-time housewives' children it was 'nutrition'(p<0.001). Mothers' attention to food for the health of their children was the primary reason in the response 'have regular meals each day'(90.6%). Vitamin C and fat intakes were significantly different between double income families' children and in full-time housewives' children(p<0.01, p<0.05). In conclusion, double income families' children have a lower frequency for eating breakfast and lower intakes of nutrients, such as Ca, P, K, vitamin A, vitamin $B_1$, $B_2$, and vitamin C than full-time housewives' ones.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.41-52
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• 2016

This study was performed to investigate the health status and food habits of male college students in Wonju according to drinking behavior. A total of 204 (drinking group: 133, non-drinking group: 71) male college students were recruited and a questionnaire-based survey was conducted. General characteristics, drinking-related factors, health status, and food habits were investigated. Data were analyzed by SPSS program (ver 21.0). The type of residence (P<0.05) and obesity rate (P<0.05) were significantly different by drinking status. Frequency of drinking was 65.2%, and 39.9% of subjects started drinking upon entering college. The motivation to start drinking was 'from necessity'. Reason for drinking was 'Social relations'. The most frequent drinking opportunity in college was 'membership training'. The favorite kind of drink was beer. Health status factor scores for 'concerns about health (P<0.05)', and 'smoking (P<0.05)' were significantly higher in drinking group than those in non-drinking group. Food habits score (drinking group: 50.9 vs non-drinking group: 52.4, P<0.01) was significantly lower in the drinking group. Scores for 'I have breakfast regularly (P<0.05)', 'Do not eat the junk food often (P<0.05)', and 'Do not eat out often (P<0.05)' were significantly lower in the drinking group. 'Drink milk every day' was significantly higher in the drinking group.

• The Journal of the Korean dental association
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• v.54 no.10
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• pp.752-770
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• 2016

Introduction: Caries prevention through diet control can be achieved clinically by use of the cariogenic potentiality for a range of food commonly eaten by Koreans. Material & methods: The cariogenic potentiality index of each food can be calculated with the sugar contents and the viscosity of each food applying the regression analysis on the variables. 278 favorite foods for Korean were examined. Result 1. The formula of CPI is as below Cariogenic potentiality index (CPI) = 2.581343*sugar contents+0.598324*viscosity 2. The average CPI of the fruits, vegetable are 9.07~9.62 minutes. But the average CPI of the carbohydrate food is 15.21~19.60 minutes. Conclusion: Using the cariogenic potentiality indices, we will be able to determine an individual patients' average oral status for caries experience in the future. In addition, diet control by use of the cariogenic potentiality index and the analysis for each nutrient is considered as useful clinically for diet control in preventive dentistry.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.353-362
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• 2017

Purpose: This study aimed to identify the perception of quality-certified children's preferred foods as well as consumption behaviors of nursery directors and parents. Methods: A total of 243 nursery directors and parents of preschool children were surveyed using questionnaires. Results: Parents' perception scores were lower than directors' scores for many of the questions. Parents showed significantly higher scores for food safety standard questions and nutritional fortifying questions than directors (p<0.001 each). On the other hand, directors showed significantly higher scores for questions about products nutrition and safety (p<0.001, p<0.01). When buying children's favorite food items, food additives and hygiene level of vendors were the most important, in that order. Parents' scores for questions on purchasing behaviors of quality-certified children's preferred foods were significantly higher than those of directors'. Further, respondents with nutritional education experience showed high behavior scores. Conclusion: It can be concluded that promotion of quality-certified children's preferred foods is insufficient. The nutrition education group showed high scores for perception and positive consumption behaviors of quality-certified children's preferred foods. It is important to cooperate with nursery directors and parents of preschoolers to further children's nutritional education.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.125-137
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• 1993

The purpose of this study was to develop nutrition education program that promotes eating behavior of preschool children. 118 parents of preschool children were surveyed to understand of children's food preferences and prejudices. The preference for vegetable showed the lowest score(2.345) and fruit was the favorite food(4.11). These results imply the consequence of teaching balanced diet with emphasizing vegetables for preschoolers. Thus, nutrition education program including teaching material were developed to provide the preschoolers with cognitive, affective, and psychomotor activities in order them to the familiar with vegetables. The program were consisted of following five parts: 1. Read-A-Story includes six stories with follow-up activities. 2. Grow-A-Plant gives instructions for growing vegetables. 3. Play-A-Game stimulates children's imagination and learning. 4. Take-A-Trip suggests places to visit that grow, sell, and prepare vegetables. 5. Eat-A-Treat presents easy ways to prepare and enjoy vegetables. Twenty one-Standardized recipes for vegetable dishes were also developed for preschooler's luncheon and snack in daycare center.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• International journal of advanced smart convergence
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• v.10 no.3
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• Journal of Nutrition and Health
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• v.37 no.10
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• pp.938-945
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• 2004

The purposes of this study were to survey the present situation of nutrition education in junior/senior high school, to analyze the difference between the favorite subjects on students and the existing subject done by dietitians on nutrition education, and then to identify the subjects of nutritional education for junior/senior high school students. Self-administered questionnaires were given to dietitians and students and 142 of the 200 dietitians (71.0%) and 479 of the 564 students (84.9%) responded to the questionnaire on the nutritional education. According to the survey results, 76.1 % of school dietitians currently were doing nutrition education for students while the other 23.9% didn't have such education programs even though they recognized the necessity strongly. The target of nutrition education was student rather than parents or teacher generally and the principal measuring method for nutrition education effect was change of plate waste and leftover'. It was found that significant difference in the collector and source of nutritional education information between junior and senior high school dietitians (p< .05) . About ninety-eight percentage of dietitians felt that nutrition education should keep pace with meal service and this meant that almost respondent recognized the necessity of nutrition education for students. Because the most serious one among operational problems of nutrition education program was lack of enough time owing to too many affairs as dietitian, junior and senior high schools should support so that dietitians would share enough time for nutrition education. And also, a gap was existed between actual and favorite subjects on nutrition education. Significant differences existed in the following subjects; 'basic concept of food and nutrition', 'disease and nutrition', 'food culture in the world', 'cooking and culinary art', 'food of the 24 divisions of the year in the lunar calendar', 'food waste and environmental issue', 'food habit and food behavior', 'exercise and nutrition' (p< .001) 'table manner', 'food and individual sanitation', 'recommended dietary allowance' (p < .01) and 'menu planning' (p< .05) .Finally, 24 subjects of nutritional education were selected based on the survey results. These subjects would be expected to be able to contribute the effective and interesting nutrition education program for junior and senior high school students.

• 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.