• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.372-385
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• 2013

The purpose of this study was to examine food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. A total of 344 students (dormitory group: 227, self-boarding group: 117) were surveyed from May to June of 2012. The results are summarized as follows: self-boarding group had a significantly higher frequency of skipping breakfast and lunch and frequency of out meal compared with the dormitory group (p < 0.05, p < 0.05, p < 0.05 respectively). The self-boarding group had a significantly lower the score of 'eat vegetables and Kimchi at every meal' (p < 0.001) and 'eat a variety of food everyday' (p < 0.001) compared with the dormitory group. The self-boarding group had a significantly higher the preference for meat products (p < 0.05) and canned food (p < 0.01) for selecting processed food compared with the dormitory group. The consideration for selecting processed food was ranked by 'taste', 'price', 'expiration', 'appearance' and 'nutrition' in both dormitory and the self-boarding group. In the dormitory group, nutrition labels were identified certainly 2.6%, sometimes 12.8%, and rarely 17.2%. In the self-boarding group, nutrition labels were identified certainly 1.7%, sometimes 18.0%, and rarely 24.8%. The necessity of nutrition education was high in both dormitory group (51.6%) and the self-boarding group (62.4%). Therefore, development of an educational program and application of the information from nutrition labels for male college students, especially self-boarding students will be effective in improving dietary life in order to maintain healthy dietary habits.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.131-137
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• 1999

The purpose of this study is to investigate the drinking patterns and behaviors of Yangsan College students. Data were collected by a self-administered survey from the subjects, of which male students were 336 and female 165. The results of this study were as follows: 1. With regard to attitude toward drinking, 93.1% of the male subjects and 84.3% female subjects reported to have favor for drinking while only 9.3% of the subjects against drinking. 2. Those who reported to have at least a drink everyday were 13.3% of the subjects. For drinking frequency subjects who reported once in two or three day were most popular(21.9%). The frequency of drinking alcohol was associated positively with amount of discretionary money the students have. 3. For amount of drinking, 42.5% of subjects responded that they were able to drink soju at least one bottle per occasion. Data showed a high positive correlation between drinking frequency and financial costs they spent to drink. 4. The reasons subjects gave to drink included social gatherings after school or student activities (40.1%), change of mood(16.5%), and personal cerebration(16.5%). 5. The most popular place for the subject to go for a drink was neighborhood pubs(43.5%), followed by bar or pubs at downtown(28.3%) and nearby campus(12.2%).

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.187-197
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• 1993

The objectives of this study were to investigate university students' knowledge of traditional dishes and seasonal festive foods, and to estimate the level of consumption in Korea. The result of the study indicated that their level of knowledge of the seasonal festive foods was very low on as average. The reason was that, because each family prepared only one or two festive dishes on seasonal festival days, these students had few opportunity of being acquainted with other kinds of festive foods. In case of traditional foods university students ate some traditional foods. However, they age other kinds of traditional foods such as Jun-Gol and San-Juk less than once a month because of the difficulty in cooking these foods everyday. Finally, the students showed their intention to eat more traditional foods and festive foods if they can find these types of foods easily. The findings of this study suggested that, in order to increase the consumption of our traditional foods, it is necessary to encourage the establishment of many traditional food stores and to provide an easy access to these stores. Furthermore, every effort should be made to develop various kinds of food materials and easy recipes which can be used at home.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.840-847
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• 2010

In this study, we identified the volatile compounds of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at $20^{\circ}C$ and $40^{\circ}C$. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, 1 diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Borneol (10.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1,8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), $\alpha$-thujone (5.28%), and camphor (4.39%). After six months storage at $40^{\circ}C$ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor, 4-terpineol, humulene oxide, $\beta$-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.13-30
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• 2004

The purpose of this study was to investigate the status of teacher's perception about the nutrition education of elementary schooL The results of this study were as follows. Most of the teachers responded that nutrition education necessitate in curriculum of elementary school, the main reason for necessity of nutrition education was for proper growth, they thought starting period of nutrition education was to begin when children are in a kindergarten and a infant home. The perception for a suitable person to teach the nutrition education showed dietician, parents, class teacher and a related teacher in oder and the time of that is a related class, as a spare time at everyday, a special activity time, and service a meal in order. Importances of the contents of a nutrition education were proper eating habits, growth and nutrition, a food hygiene and a disease in order. Problems of elementary students' nutrition were a unbalanced eating, a ingestion a processing and instant food too much, lack of table manner, fatness and a weak child in order. The most of expected effects through the nutrition education were a good table habits and manners, the way of a efficient nutrition education were a need of link with parents, a need of link the dietician. a teacher's class and training in order. The average score of nutrition knowledge was 6.3$\sim$6.9 out of 10 and teachers of Gwangju scored more higher on nutrition knowledge than teachers of Jeonnam, as they arranged a dietician was so.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.269-274
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• 2008

Consuming regular meals has been studied in relation to better health, while higher regularity of eating-out has been linked to obesity. This study examined whether acculturation was associated with regularity of meals, eating-out, and overweight in Korean Americans. Pre-tested questionnaires were mailed to a U.S. national sample with Korean American surnames, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Acculturation was measured using a two-culture matrix model and Gordon's theoretical work, and showed there were three distinct groups (acculturated, bicultural, and traditional). Only 36% reported that they regularly ate three meals a day. Breakfast was the least frequent meal of the day with 43% reporting eating breakfast everyday. More than half (58%) reported that they usually eat out or get take-out food at least once a week. After controlling for age, sex, income, education, and working status, higher acculturation was related to greater regularity of eating-out, but not meal regularity. A total of 28% of men and 6% of women were overweight (BMI>25), and there were significant and positive relationships between body weight status and acculturation in men but not women. However, no significant relationships between frequency of meals and eating-out and overweight status were present. This study did not find significant relationships of meal regularity and eating-out with body weight, however, given the positive relationship between acculturation and eating-out among the subjects and the well-established relationship between eating-out and obesity, nutrition education about skipping meals and eating-for Korean Americans may be useful to prevent such relationships from developing.

• Child Health Nursing Research
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• v.12 no.3
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• pp.405-416
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• 2006

Purpose: The purpose of this study was to explore health behavior and perception of therapeutic restrictions in chronically ill children and their parents in Korea. Method: Nine children with chronic disease and of six of their parents were interviewed using semi-structured a questionnaire. The data were analyzed using explorative content analysis. Results: Health behaviors related to therapeutic restrictions was classified into four domains, and the perceptions of therapeutic restrictions into two domains. The domains regarding compliance in health behavior with therapeutic restrictions included control-centered restrictions (maintaining food limitations, avoiding harmful environments, restriction on physical activity, restriction on social activity, restriction on learning activity), and everyday pursuit of balance(preference for healthy diet, maintaining a regular life style, maintaining a standard body weight, pursuing psychological well-being, family participation). Domains regarding perception of therapeutic restrictions included obstacles to growth and development (bridled life, opportunity deprivation, prevented from playing proper role), origin of conflict (tenacity, conflict, stressor, cover-up), task for normal life (doing proper duty), and everyday affairs (becoming ordinary, familiarity). Conclusion: This study will help to enhance understanding the behavior and perception of therapeutic restrictions by chronically ill children and their families and to establish educational programs and counseling for these children and their families.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.12 no.1
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• pp.43-48
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• 2019

The presence of shops necessary for everyday life is a factor that increases the satisfaction of residential environment. From the perspective of founders, establishing businesses with high needs of local residents is a factor that affects business success. In this paper, we try to find out the status of businesses closely related to everyday city life. And it analyzes whether the formation of these businesses is consistent with the initial consumer needs of the new city. The purpose of this paper is to derive meaningful results that both the business founder and consumer can win-win. The current status of the life-friendly businesses and the needs of citizens were analyzed in the S city. As a results of analysis, the needs for education appears strongly at the early stage of urban development. And it shows a characteristic of being weakened to some extent with the passage of time. On the other hand, the needs for food, which is the basic requirement of life, has a low starting and steadily increasing character.

• 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.