• 한국치위생학회지
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• 제17권4호
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• pp.631-646
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• 2017

Objectives: The purpose of the study was to investigate the carbonated beverage consumption and related factors of dental hygiene students in Gwangju Jeonnam. Methods: A self-reported questionnaire was completed by 343 dental hygiene students in the Gwangju Jeonnam area from May 17, 2017 to June 1 based on convenience sampling. The questionnaire consisted of general characteristics of the subjects, the frequency of carbonated beverage intake, its degree of impact on oral health, oral care behavior following the intake of carbonated beverages, and the method of intake. Results:There were 293 people (85.4%) who drink carbonated beverages. The intake frequency was an average of 3.9 times a week, and the most frequently consumed beverage was cola with an average of 1.8 times a week. The intake frequency of carbonated beverage was correlated with a higher share of the cost of the beverage in the subject's monthly allowance, a lower intention of ceasing intake of carbonated beverage henceforth, and a lower grade. Conclusions: It is necessary to raise awareness on carbonated beverages through nutrition education concerning beverages including the harmful effects of carbonated beverages and reinforcement of oral health education in regular education courses. In addition, it is considered necessary to refrain from the consumption carbonated beverages by oneself as a preliminary dental hygienist.

• Journal of Nutrition and Health
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• 제54권4호
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• pp.355-372
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• 2021

본 연구는 대구광역시 당류 섭취 저감화 정책 마련을 위한 연구의 일환으로 대구시민의 커피전문점 이용현황과 커피전문점 음료의 당류 줄이기에 대한 인식 및 행동의도에 영향을 미치는 요인을 분석하였으며, 그 결과는 다음과 같다. 조사대상자 전체 1,157명 중 남성이 49.5%, 여성이 50.5%이었으며, 연령대는 19-29세 30.8%, 30-39세 30.9%, 40-49세 38.4%였다. 전체 48.7%가 단 음식을 선호하였고, 25.9%가 평소 달게 먹었으며, 연령대가 낮을수록 단 음식 선호와 달게 먹는 비율이 높았다. 커피전문점 이용현황은 단 커피 (음료) 구입 비율은 여성과 낮은 연령대에서 높았고 (p < 0.05, p < 0.001), 커피에 시럽이나 설탕 첨가 비율은 남성과 높은 연령대에서 높았다 (p < 0.001, p < 0.01). 사이드메뉴는 여성과 30대에서 많이 구입하였으며 (p < 0.001, p < 0.05), '가끔 구입한다'가 63.4%였고, 조각케이크 구입이 62.3%로 가장 많았다. 커피전문점 음료의 당류 줄이기에 대한 인식은 일부 당류 줄이기 커피전문점에 대해 42.1%가 인지하였고, 커피전문점 음료의 당류 줄이기가 필요한 것으로 57.9%가 인식하였으며, 커피전문점에서 당류 줄이기를 고려한 음료 구매 경험은 22.3%로 낮은 수준이었다. 여성은 남성보다 당류 줄이기 고려한 음료 구매 경험 비율이 유의하게 높았고 (p < 0.05), 30대, 40대, 20대 순으로 당류 줄이기 커피전문점 인지율과 당류 줄이기 고려한 음료 구매 경험 비율이 높았다 (p < 0.01, p < 0.01). 커피전문점에서 제공하는 음료의 당류 줄이기 방법에 대해 효과성과 이용의사가 높은 방법은 '주문 시 단맛 선택 안내', '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'이었으며, 효과성과 이용의사가 가장 낮은 항목은 '음료 저용량 사이즈 판매'였다. 커피전문점 음료의 당류 영양표시에 대해 59.7%가 인지하였고, 커피전문점 음료의 당류 영양표시 필요성은 68.8%가 인식하고 있었다. 커피전문점에서 음료 구매 시 35.6%가 당류 영양표시를 확인하였으며, 영양표시 확인 후 당류 함량이 많은 경우 대체 구입하거나 구매하지 않는 비율은 77.2%이었다. 당류 줄이기 커피전문점에 대한 행동의도에 영향을 미치는 요인을 분석한 결과 '커피전문점 음료의 당류 줄이기 필요성 인식'과 '당류 줄이기를 고려한 음료 구매 경험'은 행동의도를 증가시키는 요인으로 '달게 먹는 식습관'은 행동의도를 감소시키는 요인으로 나타났다. 이상의 결과, 대구시 성인들의 커피전문점 음료의 당류 줄이기와 당류 영양표시에 대한 전반적인 인식과 실천은 낮은 수준이었다. 그러나 커피전문점에서 제공하는 음료의 당류 줄이기 방법 중 '주문 시 단맛 선택 안내'와 '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'에 대해 효과성과 이용의사가 높게 나타났으며, 향후 당류 줄이기 커피전문점에 대한 행동의도는 긍정적이었고, 커피전문점 음료의 당류 줄이기 필요성 인식은 행동의도에 가장 큰 영향을 미치는 요인으로 나타났다. 따라서 커피전문점의 음료를 통한 당류 섭취를 줄이기 위해서는 국가 차원 혹은 지자체 단위에서 지역주민들의 당류 줄이기에 대한 필요성 인식 형성과 당류 줄이기 실천 방법에 대한 성별, 연령대별 차별화된 맞춤형 교육 및 홍보가 필요하며, 커피전문점에서도 고객의 요구가 반영된 당류 저감화를 위한 노력이 수반되어야 할 것이다.

• 한국식품영양학회지
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• 제29권1호
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• pp.52-57
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• 2016

This research study aimed to examine the seriousness related to sodium over intakes that is becoming a global issue, evaluate how the recognition of sodium-reduced products and its acceptance can influence the intention of purchasing sodium-reduced products, and generate basic data for establishment of marketing strategy of campaigns such as reducing sodium intake and commercialization of sodium-reduced products. According to the results of the research, the acceptance of sodium-reduced products significantly influenced the purchasing intention of sodium-reduced products, while the attitude towards sodium and recognition of sodium did not significantly influence the purchasing intention of sodium-reduced products. Extension of these research findings to ordinary people and the analysis of main causes that affect the recognition of sodium-reduced products and purchasing intention provide a solid basis for efficient sodium-reduction publicity and development of directions for campaigns.

• 한국식생활문화학회지
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• 제29권4호
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• Journal of Nutrition and Health
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• 제25권7호
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• pp.617-627
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• 1992

This study was attempted to observe the possibility of body fat distribution and fasting serum insulin as potential predictive factors for obesity and energy intake. Subjects participated in this study were seventeen pairs of upper body type women and lower body type women whose age weight BMI daily energy expenditure per body weight were equally matched, Waist to hip girth ratio(WHR) was measured as a criteria of body fat distribution. Comparison of eating behavior between upper body type and lower body type women did not show any significant differences in meal size meal duration and energy intake per minute While serum free fatty acid level was lower in upper body type women percentage of body fat and fasting serum insulin triglycerde level of upper body type women were statistically higher than those of lower body type women(p<0.05) Our data may indicate the possibility that sympathetic nervous system activity was suppressed in upper body type women which needs ti be examined in future studies. In addition since the upper body type women were dieting over the period of survey with the intention of weigh loss we can conclude that upper body type women had larger variabilities than lower body type women in terms of daily energy intake level.

• Nutrition Research and Practice
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• 제8권3호
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• pp.297-303
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• 2014

BACKGROUND/OBJECTIVES: Understanding individual's intention, action and maintenance to increase fruit and vegetable intake is an initial step in designing nutrition or health promotion programs. This study aimed to determine stages of change to increase fruit and vegetable intake and its relationships with fruit and vegetable intake, self-efficacy, perceived benefits and perceived barriers. SUBJECTS/METHODS: This cross-sectional study was conducted among 348 public university staff in Universiti Putra Malaysia. A pre-tested self-administered questionnaire and two days 24-hour diet recall were used. RESULTS: Half of the respondents (50%) were in preparation stage, followed by 43% in action/maintenance, 7% in pre-contemplation/contemplation stages. Respondents in action/maintenance stages had significantly higher self-efficacy (F = 9.17, P < 0.001) and perceived benefits (F =5.07, P < 0.01) while respondents in pre-contemplation/contemplation and preparation stages had significantly higher perceived barriers (F = 4.83, P < 0.05). Perceived benefits tend to outweigh perceived barriers pre-ceding to taking action. Self-efficacy is important in motivating individuals to increase fruit and vegetable intake as self-efficacy and perceived barriers crossed over between preparation and action/maintenance. Respondents in action/maintenance stages had the highest adjusted mean serving of fruit and vegetable intake (F = 4.52, P < 0.05) but the intake did not meet recommendation. CONCLUSION: Intervention strategies should emphasize on increasing perceived benefits and building self-efficacy by providing knowledge and skills to consume a diet high in fruits and vegetables in order to promote healthy changes in having high fruit and vegetable intake.

• 한국식품영양학회지
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• 제30권1호
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.803-813
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• 2003

Literature suggests that iron deficiency anemia is prevalent among pregnant women all over the world. This study was designed to evaluate the iron status of pregnant women during the fist five months, with the intention of determining ways to reduce the prevalence of iron deficiency anemia among pregnant women in Korea. We collected dietary information and measured the biochemical status of iron in 171 pregnant women over 16 weeks of gestation (=16.7$\pm$2.34 week). Dietary intakes for 3 days were collected using the 24 hour recall and food record methods. The daily Fe intake was measured using the food frequency method. The Body Mass Index (BMI), calculated by using the pre-pregnancy weight and height, indicated that 31.3% of subjects were under-weight. We divided the subjects into normal and anemic group by using the serum ferritin levels. It appeared that the mean dietary intake of iron was 52.3% of the recommended level for pregnant women. The dietary quality evaluation showed that pregnant women ate only 58% of the recommended amount in the food groups of meat, fish, eggs, beans and milk and dairy products. The hematological indices showed that the mean Hemoglobin (Hb) was 11.9 g/dl, Hematocrit (Hct) was 35.1%, ferritin was 23.9 $ng/ml$, and transferrin was 297.3 ${\mu}g/dl$. The dietary intake of iron was significantly lower and the vitamin C intake was significantly higher in the anemic group. The pre-pregnancy BMI was significantly lower in the anemic group. Variables affecting iron intake were the Fe intake frequency index and the food group score. The Fe index showed significantly positive correlation with the pre-pregnancy food intake and the food group score. Hb showed a significantly positive correlation with the pre-pregnancy food intake. We concluded that strategies to improve iron status be implemented in the pre-pregnant stage so as to reduce the prevalence of iron deficiency and that we should stress on the importance of an adequate diet as well as the maintenance of a heathy weight.

• Asia Marketing Journal
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• 제15권2호
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• pp.133-173
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• 2013

Consumers empty perfectly safe to intake perishable foods everyday if they are older than what prints on expiration date. The variation in expiration dating is freshness labeling represented in various terms such as sell by, package, best before, and so on. Regardless of the terms used and meanings are attached, consumers tend to conceive of freshness labeling on food as end of its shelf-life. Consequently, the food waste becomes a big issue for businesses in food sector. In an effort to demonstrate flexibility on this, KFDA(Korea Food & Drug Administration) introduced "best before" date in domestic market place to reduce food waste, based on the food safety test conducted by KCA(Korea Consumer Agency 2009). The results indicated freshness labeling on food should not be considered as the end of its life. Current study examined the underlying mechanisms(i.e. risk perception, self-construals, and indecisiveness) that influence consumers' intention on prolonged consumption of food beyond its stamped date when the KCA test results are shown to them. In addition, the moderating effect of regulatory focus is tested in the causal relationships between underlying mechanisms and different groups of prolonged consumption intention. Study participants are divided into three groups of prolonged consumption intention: no-change, moderate-change, and wide-change. The group with moderate-change in intention being as our point of reference, logistic regression analyses are conducted on 276 sample population. The results indicated that consumers with high source credibility risk are likely to show wide-change in intention on prolonged consumption while physical risk did not show significance. The consumers with independent self-construal are likely to show no-change in intention on prolonged consumption while interdependent self-construal did not show significance. Indecisiveness showed association a group with wide-change in intention on prolonged consumption. The moderating effect of regulatory focus showed valid results in most situations; the promotion-focused consumers showed wide-change in intention, while prevention-focused consumers showed no-change in intention. Furthermore, the moderating effect of promotion-focus showed a dominant position over the causal effect of indecisiveness in which decisive consumers(i.e. no-change in intention); if they are promotion-focused they tend show for the wide-change in intention instead. It is important to note that for those promotion-focused consumers(or situations), promotion-related arguments are more effective, while for those prevention-focused consumers(or situations) prevention- related arguments are more effective means of persuasion.

• 대한지역사회영양학회지
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• 제24권2호
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• pp.106-116
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• 2019

Objectives: This study examined the status of children's favorite foods intake and the relationship with the policy environment based on the Special Act on Safety Control of Children's Dietary Life for suggesting a supportive policy strategy. Methods: The subjects were 4th grade students (n=1,638) in elementary school from 45 schools collected from seven areas (Seoul, Daegu, Daejeon, Gyeonggi, Chungnam, Jeonbuk, and Gyeongnam). The children participated in a self-administered questionnaire survey in class under the supervision of the teacher. The questionnaire consisted of items, such as social demographic characteristics, frequency of intake of the children's favorite foods, and policy cognition. A t-test and ANOVA were applied to explore the relationship between the frequency of children's favorite foods intake and policy cognition. The survey was implemented from August 2016 to September 2016. Results: For the boys, the frequency of 'high-calorie low nutrient foods intake' (HCLN) was significantly higher than that of the girls (p<0.01). For the children who received information on their favorite foods from the internet, the frequency of HCLN was higher than the other sources (p<0.01). The time of TV viewing and computer usage, and smartphone usage was associated with a higher frequency of HCLN, and a lower healthy favorite food intake (all p<0.001). The intake frequency of healthy favorite foods indicated a positive correlation with the policy cognition, including policy perception, usefulness, necessity and buying intention, and educational experience. Conclusions: This study showed a correlation with the frequency of children's favorite foods intake and policy. In particular, the frequency of children's healthy favorite foods intake indicated a meaningful relationship with the policy than the frequency of HCLN. This study also found that the consumption of children's healthy favorite foods was positively correlated with the educational experience. To develop a supportive policy for a good dietary environment for children, there is a need to focus on how to collaborate with multiple levels of influences, such as the national level, school level, and family.