• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.909-920
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• 2009

This study was performed to compare the dietary behaviors of university students in Incheon area by residence types. The population was divided into 4 groups by residence types: family home in Incheon, family home in another area except Incheon, boarding house and, university dormitory. The general subject, health behavior, and dietary behavior of each group were investigated using a one-week questionnaire and the results were as follows. The average height, weight, and BMI were 175.67 cm, 69.8 kg, and 22.61, respectively, for males and 161.84 cm, 51.51 kg, and 19.66, respectively, for females. The most common residence type of the students was the family home in Incheon. Smoking rate of the students living in a boarding house was higher than the other groups. The rate of exercising and consumption of supplements were lower than the other groups. Most of the students frequently skipped breakfast. Boarding and dormitory students missed breakfast more than any of the other groups. The main reason for skipping meals was lack of time. The favorite snack type was confectionery and ice cream. Most of the students had snacks between lunch and dinner or after dinner. The frequency of consuming beans, fruits and, dairy products among 13 food items for boarding and dormitory students were lower than the other groups. The results of this study suggest that nutritional education for university students is needed to improve their dietary behavior and to maintain their health.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

• Journal of Korean Home Economics Education Association
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• v.11 no.2
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• pp.89-110
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• 1999

The purpose of this study was to investigate the perception and eating behaviors of middle school students in Kwangju area about food and nutrition section of Home Economics course. The subjects were 480 middle school students. The major results were as follows： On the perception f food and nutrition section, the 1st graders learned ‘how to settle the problems related to food and nutrition and food choices’. The 2nd graders learned ‘the knowledge and principle of food and nutrition for improving dietary life’. The 3rd graders learned ‘actual dietary life functions like arranging menu and preparing meals’. Consequently, there was a significant difference in each grade and all boy and girl students have the highest response to the item ‘they learn how to settle the nutrition problem and foods choices’. On the interests in food and nutrition section, lower graders and girl students have higher interest than hgiher graders and boy students. The area which was considered as most interesting in food and nutrition sections was ‘cooking’ in all students. The perception of the concern on dietary life after learning food and nutrition section was higher in the 1st graders. On the perception of the area where was a great change in their own dietary life after learning food and nutrition section, the 1st graders responded there was a great change in ‘balanced dietary life’, the 2nd graders in ‘eating habit and nutrition of adolescence’and the 3rd graders in ‘cooking’. Especially, girl students showed more changes. On the perception of degree which food and nutrition section gives a help to actual life, students over 50% responded that it was helpful to their actual life. This showed that the lower the grades, the more help it gave to those students. On the perception of mother’s job, the students with working mother considered that they learned ‘actual dietary life functions like functions like arranging menu and preparing meals’from the food and nutrition section. In addition, they had high interests in the area of ‘cooking’. It was recognized that as the family size was greater, the food and nutrition section gave more helps to actual life. On eating behaviors of breakfast, the higher the grade, the more frequent they don’t have breakfast, boy students have more frequencies of having breakfast than girl students and the primary reason of not having breakfast is poor appetite. On whether going without a meal affects study or not, most of the 1st, 2nd and 3rd graders whether they are boys and girls or not responded it affected their study. On eating behaviors of lunch, most of boy and girl students in the 1st, 2nd 3rd grade have lunch box. On eating behaviors of supper, eating time is usually between 7：00 and 8：00 p.m and eating hour is mostly 10 or 15 minutes. On eating behaviors between meals, frequency of eating between meals is mostly once or twice a day and girl students have more frequencies of eating between meals, and the cause was hunger commonly in boy and girl students and ‘killing time’in girl students. The focus in getting the foods is ‘taste’and favorite food is fruit regardless of the grade.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.153-163
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• 1999

The purpose of this study was to obtain basic data of nutrition education for obese children and to examine food habits, food behaviors, and nutrition knowledge. A convenience sample of 84(male:62, female:22) obese children was selected from "98 Children Nutrition Camp". The survey design employed a structured questionnaire. The results of this study were summarized as follows. 1. The percentage of the subjects who overestimated their body weight was higher in female compared to male. Only 35.9% of highly-obese subjects considered them as 'very fat'. The experience of weight control was higher in female than in male, and it was also higher moderately- or highly-obese subjects compared to mildly obese. 2. 64.3% of subjects reported that they regularly eat breakfast. The percentage of the subjects who indicated that they eat at regular meal time or they eat very irregularly was highest in the highly-obese subjects. 3. 34.5% of subjects reported that they eat very fast. The eating speed was slower in female compared to male, and in obese subjects. 55.4% of subjects reported that didn't eating out. 4. 80.9% of subjects had snacks, and most of them had snack between lunch and dinner. The reason the subjects eat snack was hunger. The most favorite snack was cookies. 5. The most preferred and distasteful food was meats(32.1%) and vegetables(67.1%), respectively. 6. The score of food behaviors was relatively low in most subjects. 7. The level of nutrition knowledge was in order of fair(83.1%), poor(9.6%), excellent(7.3%), and was higher in male compared to female. Consequently the results of this study showed to disagreement among food habits, food behaviors and nutrition knowledge, and feel keenly the necessity of education connecting of these. This education had to be practical education to change food behaviors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.56-72
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• 2009

The purpose of this research is to get basic information needed for the development of special kimchi for the elementary school students. A questionnaire was used to investigate the consumption and attitude of the students when they having kimchi in the school meal service. The subjects consisted of 426 elementary school students(212 boys and 214 girls) in Seongnam. The collected data were analyzed by SAS package. The frequency of having kimchi was as follows. 52.1% of the students eat kimchi in every meal time, and 97.4% eat more than once a day. However, 54.0% of the students consume more than 5 pieces($2.5\times3.0 cm$) of kimchi per meal while 17.6% 1~2 pieces. They eat more kimchi at home than at school, and the main reason is that kimchi at home is 'more tasty'(79.1%), 'more safety'(29.1%) and 'less hot and salty'(19.2%). Baechu kimchi was found to be the most favorite one in the school meal service, followed by kkakdugi, yoelmu kimchi, chonggak kimchi, oi kimchi and nabak kimchi in order. Students wanted to added apples, pineapples, pears, oranges, shrimps, cucumbers and crab flavored fish paste to kimchi. Students' most favorite foods made with kimchi in the school meal service were Kimchi bokgumbab, Kimchi mandu, Kimchi jjigae, Kimchi jumukbab, Kimchi gimbab, Kimchi bokgum, Kimchi bibimbab, Kimchi hamburger and Kimchi dongas in order. Higher grade students and boys showed higher preference for the variation foods than lower grade students and girls.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Journal of Nutrition and Health
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• v.34 no.2
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• pp.188-197
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• 2001

The nutritional status is important for the physical and mental development of children. Children should have sufficient nutrient intake, specially for the developmentally disabled children. In spite of the importance not much research has been done for their food habit and nutritional status. In this study, nutritional status of the disabled children were examined, the number of children studied is 50 children in Seoul between 5 to 6 years old, of whom 11 were austism, 5 were mentally retarded children and 8 were down\\`s syndrome. In order to get the data questionnaires about the food habit and other related factors, and two days food records were used. Their mean height was 108.8$\pm$21.0cm and their average weight was 19.5$\pm$4.6kg. The proportion of study subject with problems of the food habits was 36%, without keeping the regular meal time was 16%, and having snacks 2-4 time daily was 56%. They chose confectionery and fruits as their favorite snacks. The proportion of study subject with the sensitivity to the food colors and smells when they ate was 54%, unskilled using spoon and fork was 58%, and having medications was 20%. When we asked them whether their parents used the food as compensation means or not, 32% of them said that they did it often or sometimes. For the nutrient intake, energy was 1,703 $\pm$ 511kcal, carbohydrate was 242.5 $\pm$ 69.3g, protein was 61.3 $\pm$ 17.5g, lipid was 50.0 $\pm$ 24.4g. As the nutrient intake, it was compared with RDA. The intake of vitamin A and calcium were below RDA. Intake of protein was more than 150% of RDA. The proportion of subject with more than 125% of RDA was 72% for the phosphorus, 62% for the protein, 60% for the Vitamin A and calcium were below 0.75 and that of the others was above 0.75. The mean adequacy ratio(MAR) was 0.88. As we sum up the results of the research, the developmentally disabled children were shorter and lighter than the reference, were having medications, had excessive appetites, and had unbalanced diets. Also they had the bad food habit. As for the nutritional intake, vitamin A and calcium intake were a little less than RDA, and protein and phosphorus intake were too much. With the results of the above research for the disabled children, we can conclude that there are need to take some necessary measures for those children. To establish some programs measures for their better food environment, it is thought that much more research should be done in the future. (Korean J Nutrition 34(2) : 188-197, 2001)