• Korean Journal of Childcare and Education
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• v.6 no.1
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• pp.157-176
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• 2010

The purpose of this study was to estimate the effect of "The unsafe food program" designed for improving children's biased eating habits coming from defenceless exposure to the instant food, fast food and adulterated food with MSG and artificial additives with analyzing the current condition of children's biased eating habits and preference for the unsafe foods. This program was performed for 5 year old children who was attending the kindergarten run by the author every day for two months. "The unsafe food program" consisted of the surveys on the parents' attitude towards food and health and children's eating habits, and of programs that was designed to attract children's attention to their daily food intake and to provide physical fitness, information about differences between wholesome food and junk food, and junk food's bad impacts on human body for children. In order to see the changes of children's body through this program, two physical examinations was preformed: SH pharmaceutical company's hair test to measure the accumulation level of toxic metal in children's hair and children's nutrition level before starting the program, and Ilsan Health Center's 'INBODY' test to analyze children's body composition such as body weight, skeletal muscle mass, body fat mass, BMI, body fat percentage and so on before and after the program. The results from this program follow as below. First, the unsafe foods were excluded from children's diet after parents came to recognize the negative effects of the unsafe foods. Second, children became highly interested in their daily diet through the course of gathering information by themselves and discussions together while testing and analyzing foods, and children demonstrated more self-restraint on fast food and instant food. Third, children's body constitution turned out to be improved by physical fitness in addition to this program. Fourth, children formed a good habit of eating well-balanced diet consisting of vegetables, staple food and fruits through this program designed to improve children's biased eating habits. From the results of this study it was confirmed that "the unsafe food project" had effects on improving children's eating habits.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.23-40
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• 2006

The purpose of this study was to examine co-ed high school students' concern for appearance, weight control attitude and food behavior. The subjects were 405 students(boys 197, girls 208) in Sokcho area. Most of the students had much interest in appearance, and their perception of body type was significant differences between boys and girls(p<,00l). 22.8% of boys expressed satisfaction at their own body type. while just 9,6% of the girls were contented with their body type. In interest toward weight control. 43.7% of the boys and 79.8% of the girls had a regard for weight control. In relationship between weight control interest and the body type perception, there were significant differences among group of caring about weight control. moderate group and indifferent group(p<,00l), regardless of gender. As a whole, 41.3% of group that cared about weight control found themselves a little fat. Most of the boys who considered themselves thin(24,4%) were much concerned about weight control. where as girls who thought of themselves as thin were little interested in. Body type satisfaction was significant differences among interested group, moderate group and indifferent group(p<.00l). It appeared that they had breakfast very irregularly, But 86.9% of the total students had dinner, which indicated dinner was taken relatively on a regular basis. Among three meals, dinner was skipped the least, 23,5% (17.8% of the boys and 28,9% of the girls) went without breakfast everyday. For the reason, 65.1% of the overall students didn't eat breakfast due to time constraints, and lunch(39.8%) and dinner(31.3%) were skipped largely because eating them was troublesome. Less students went without meals to lose weight. and lunch(7.0%) was skipped more than breakfast(1.3%), and dinner(13,8%) was skipped more than lunch, This study suggested that nutrition education for high school students should be planned to provide nutrition information regarding desirable weight control as well as modifying diets and food behaviors.

• Journal of Mushroom
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• v.17 no.3
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• pp.167-170
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• 2019

Cultivation of brown mushrooms, rather than that of white variants is preferred by Korean mushroom farmers, as the former are resistant to diseases. However, brown mushrooms were cultivated only in selective eco-friendly agricultural farms due to lack of consumer awareness. After providing information about brown mushrooms to respondents through a 1-minute video clip, a survey was conducted on social network service (SNS) to assess recognition and preference for brown mushrooms. A food evaluation was then conducted among 200 people randomly selected from the survey respondents. Most respondents (83%) had not encountered brown button mushrooms previously, and 98% of the respondents were willing to buy these mushrooms because they were "curious about its taste" (44%). In the food evaluation, 32% of the respondents found the brown button mushrooms to be delicious, 28% reported a good flavor, and 31% described a good texture. In addition, we confirmed that 95% of respondents were interested in purchasing brown mushrooms after sampling. Therefore, in the present study, we evaluated public perception, preference, and taste of brown button mushrooms, and confirmed that availability of information on nutrition and benefits s of mushroom consumption could induce consumers to buy brown button mushrooms.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.35-52
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• 2023

This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a 'taste-seeking group', an 'economy-seeking group', 'a convenience-seeking group', and a 'health-seeking group'. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The 'health-seeking group' was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the 'health-seeking group' (p<0.01). The 'economy-seeking group' had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the 'health-seeking group' showed the highest satisfaction with a score of 3.76, while the 'convenience-seeking group' ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the 'economy-seeking group', fresh ingredients (16.2%) in the 'convenience-seeking group', and nutritive (17.3%) in the 'health-seeking group', as well as for the convenience of purchase in the overall groups. Taken together, 'taste' and 'convenience' were the most important factors for all groups, while 'nutrition of food' and 'addition of condiments' scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.

• Journal of Korean Home Economics Education Association
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• v.20 no.1
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• pp.63-83
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• 2008

The purpose of this study was to investigate food involvement, dietary behavior and relationship according to the levels of nutrition knowledge. Data in this research was obtained by using the questionnaire which was given out to 528 subjects(boys 182, girls 346) in Naju city area. The awareness of dietary behavior of middle school students put the first priority on breakfast from among 3 meals a day, and they selected 'taste' as the most important criterion. The majority and above of subjects responded that they had ever delivered food at least more than 1 or 2 times a week. This research found that middle school students are tends to regard themselves as being rather close to obesity or fatness. Subjects were also aware that they have some problems with a unbalanced eating habbit and irregular timing of having meals, and more than 40% of the subjects responded that they obtain the most of information about food & dietary behavior through television. Significant difference was found in the food involvement with related variables such as sex, grade, the academic background of mother, self-perception of weight, the way of weight control, perception of problems requiring improvement. Dietary behavior related with variables showed significant difference. Variables are grade, perception of meal importance, selecting standard of food, method of weight control, improvement of eating habits. Dietary behavior is found highly relative with food involvement. Dietary behavior is found highly relative with food involvement. In conclusion, suggestions that could bring motivation to improvement is more essential to the nutrition education rather than knowledge oriented education.

• Journal of Korean Home Economics Education Association
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• v.21 no.3
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• pp.123-142
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• 2009

The purpose of this study was to examine the level of recognition, information acquisition behavior, level of knowledge, level of behaviors to decrease exposure, and education need towards endocrine disruptors of middle and high school students. The data were collected from 180 middle and high school students in Seoul, Incheon, Daejeon, Daegu, Busan and Gwangju. Frequencies, Cronbach's alpha, t tests, analysis of variance, Duncan's multiple range tests, and chi-square tests were carried out by SPSS WINDOWS Version 14.0. The results of this study were as follows. The level of concerns about endocrine disruptors was somewhat low. Many respondents obtained information about endocrine disruptors from TV/radio and school, and wanted to get the information from school and TV/radio. Both the level of knowledge and the level of behaviors to decrease exposure were not particularly high. In addition, they showed high level of education need for endocrine disruptors.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.777-788
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• 2009

The purpose of this study was to assess physical activities and activity coefficient of preschool children and was to give some concrete information to activate outdoor play and to probe the suggestions to activate outdoor play. 42 preschool children (17 boys and 25 girls) were included. Body weight and height were measured and one-day activity diaries were collected by interviewing with their parents and kindergarten teachers. To measure physical activity during outdoor play, this study was researched the current conditions and content of outdoor play activity in daycare centers, and teacher's perceptions of that outdoor play. The average age of the subjects was 5.0 years. Average height, weight, body fat and body muscle of subjects were 108.9 cm, 18.9 kg, 17.7% and 26.8%, respectively. The subjects spent about 10 hours 39 minutes sleeping; 4 hours 16 minutes personal hygiene and computer working. They spent 88.2% of 24 hours (one day) in "very light activities" and 11.3% in "light activities". Activity coefficient (1.34) of weekday was significantly higher than that of weekend (1.21). And in this study, it was found that most of daycare centers (87.7%) have outdoor play space, 95.2% of them were garden. The teachers recognized that have a outdoor play frequency everyday (48%), three or four times (46%) in a week but they have three or four times (38%), one or two times (30%) because of various indoor program. Also, they recognized that have a outdoor play expending time 21-30 minutes (48%), 31-40 minutes (26%) but they have 21-30 minutes (64%). They answered that have frequency and expending time less than their recognition of outdoor play. Most of daycare center teachers perceived outdoor play to be as important as indoor play, and the teachers believed outdoor play supports children's physical, cognitive, social, and language development. The results of this study may be used to utilize as a basic data for estimate physical activity for preschool children and developed that exercise program to increase physical activity of daycare center outdoor play.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1289-1292
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• 2005

The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification. An analytical method, using a normal-phase HPLC with a UV detector, was developed and used to determine the amount of each vitamin E component. The results showed that SR contained three vitamin E isomers (alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol). Alpha-tocopherol and gamma-tocotrienol were de-tected from all samples while only SRBB contained beta-tocopherol and beta-tocotrienol. SRMG showed the highest (3.9$\mu$g/g dry wt) and SRRB showed the lowest alpha-tocopherol (1.3$\mu$g/g dry wt) contents. SRBB contained about 5 to 16 times more gamma-tocopherol (19.7$\mu$g/g dry wt) than othe.5. These results suggested that adding black bean or multi-grains can dramatically improve the vitamin E nutritional values compared to the plain steamed rice (SR). Information obtained from this study can be directly related to the amount of vitamin E intake and can be used to balance the diet for Koreans.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.9
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• pp.3933-3938
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• 2014

Background: Assessment of supportive needs is the requirement to plan any supportive care program for cancer patients. There is no evidence about supportive care needs of Iranian breast cancer patients. So, the aims of present study were to investigate this question and s predictive factors. Materials and Methods: A descriptive-correlational study was conducted, followed by logistic regression analyses. The Supportive Care Needs Survey was completed by 136 breast cancer patients residing in Iran following their initial treatment. This assessed needs in five domains: psychological, health system and information, physical and daily living, patient care and support, and sexuality. Results: Patient perceived needs were highest in the health systems and information (71%), and physical and daily living (68%) domains. Logistic regression modeling revealed that younger participants have more un-met needs in all domains and those with more children reported fewer un-met needs in patient care and support domains. In addition, married women had more un-met supportive care needs related to sexuality. Conclusions: The high rate of un-met supportive care needs in all domains suggests that supportive care services are desperately required for breast cancer patients in Iran. Moreover, services that address informational needs and physical and daily living needs ought to be the priority, with particular attention paid to younger women. Further research is clearly needed to fully understand supportive care needs in this cultural context.