• Journal of the Korean Home Economics Association
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• v.41 no.4
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• pp.35-43
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• 2003

This study was carried out to examine the status of Kimchi preparation, number of side dish and breakfast type of some houses in Yosu, Chonnam area. The survey was conducted from October to November, 2000 using a questionnaire. The results are as follows. The majority of monthly income of household was 1∼2 million won (50.1％). The highest family composition os couple and children with 75.6% and the highest number of family member was 3∼4 with 57.0%. The highest type of housing was an apartment with 67.1% while its ownership was, the highest in self-own with 69.9%. The 65.6% of respondants prepared Kimchi at home and the next was from the parent's home. The numbers of side dishes except Kimchi for each meal were 3∼4(63.2%). The major food of breakfast was boiled rice(86.7%). With decreasing age and family numbers and increasing level of education and income, the percent of boiled rice was lower whereas the percent of bread was higher.

• Women's Health Nursing
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• v.6 no.3
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• pp.398-412
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• 2000

The purpose of this study was to identify a relationship between housework hours and fatigue level in middle-aged women. The subjects were 204 women living in Seoul and near the city, ranging in ages of 30-59(mean = 41.6 year) and were interviewed during the month of Oct. to Dec. 1999. The following questionnaires were utilized in this study: a self reporting housework time measurement table and a fatigue symptom scale originated from Yoshitake (1978). The analysis of the data was done by SAS program, t-test, ANOVA, and Pearson correlation. The results of this study were as follows : 1. Total mean hours of housework of the subjects were shown 9.2 hours on weekdays and 8.9 hours on weekend. Mean hours according to the area of houseworks on weekdays and on weekend were preparing and providing meal 3.9 and 4.2, doing laundry and maintaining clothes 3.1 and 1.6, keeping and maintaining house 1.6 and 1.4, caring family 1.3 and 1.2, and keeping household records 0.5 both. 2. With respect to the general characteristics of the subjects, there were significantly difference in age, job, religion, type of family, number of children, experience of present and previous illness, and perceived body size. 3. Average fatigue scores of the subjects were 16.6 of total score 60. Fatigue scores by the area were neuroperceptive fatigue 6.5, mental fatigue 5.2, and physical fatigue 4.9 in order. There were significantly differences in the score of fatigue by religion, number of family, present illness, and perception of body size. 4. There were significantly positive relationships in the scores of fatigue with the total hours of housework, preparing and providing meal, doing laundry and maintaining clothes, keeping and maintaining house, and caring family. 5. The physical fatigue scores were positively related with the areas of preparing and providing meal, doing laundry and maintaining clothes. While the mental fatigue scores were positively related the areas of preparing and providing meal, caring family, and keeping and maintaining house, and neuroperceptive fatigue scores were positively related with the areas of keeping and maintaining house and caring family. The recommendations from this study were further studies to investigate how middle-aged women manage their fatigue level, increase public awareness of middle aged women's fatigue level, and develop programs for middle-aged women to help with high fatigue.

• 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.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.90-105
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• 2007

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.

• The Korean Journal of Malacology
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• v.25 no.2
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• pp.121-126
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• 2009

This study was performed to determine the effect of temperature condition on growth of juvenile abalone Haliotis discus hannai with the different feeds. Two types of feed (dry sea tangle and experimental diet) at water temperatures of 20 and $23^{\circ}C$, and 23 and $26^{\circ}C$ were applied to experimental abalone twice. Forty-five juvenile abalone averaging 10.1 g in the first feeding trial and 11.5 g in the second feeding trial were randomly stocked into 6 of 50 L plastic rectangular containers each. Fishmeal, soybean meal and shrimp head meal was used as the primary protein source in the experimental diet. And dextrin and wheat flour, and soybean oil were used as the primary carbohydrate and lipid sources in the experimental diet, respectively. The dry sea tangle and experimental diet were fed to abalone once a day at the ratio of 1.5-2.0% total biomass of abalone with a little leftover in each experimental condition. Weight gain of abalone was significantly affected by feed type, but not by water temperature in the first feeding trial. Regardless of water temperature, weight gain of abalone fed the experimental diet was significantly higher than that of abalone fed the dry sea tangle. However, weight gain of abalone was significantly affected by water temperature, but not by feed type in the second feeding trial. Weight gain was highest in abalone fed the experimental diet at $23^{\circ}C$, followed by abalone fed the dry sea tangle at $23^{\circ}C$, abalone fed the experimental diet and dry sea tangle at $26^{\circ}C$, which was lowest. Moisture and crude protein content of the edible portion of abalone was significantly affected by feed type, but not by water temperature in the second feeding trial. However, ash content of the edible portion of abalone was significantly affected by water temperature, but not by feed type. In considering these results, it can be concluded that the well formulated feed was superior to the dry sea tangle for growth of juvenile abalone, and water temperature conditions of 20 and $23^{\circ}C$ seemed to be better than $26^{\circ}C$ to improve weight gain of abalone.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.173-179
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.366-373
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• 2005

This study was carried out to investigate the self-reported health and eating habit of the elite female adolescent athletes in Incheon. The subjects were 102 elite female athletes of middle and high schools located in Inchon. A self-administered Questionnaire was used for this cross-sectional survey. Statistical analysis by two-way ANOVA was performed to discriminate between the main effects of age (as middle and high school athletes) and sports type, and their interaction. As use of nutritional supplements, 35.8% of the total subjects took vitamin and iron supplements and 62.5% of field and track athletes took vitamin and iron supplements. While mental stress related to exercise was much in fencing ＆gt; shooting ＆gt; field and track ＆gt; swimming athletes, physical burden during training was higher in swimming ＆gt; field and track ＆gt; fencing ＆gt; shooting athletes. More than half of the subjects showed irregular menstrual cycle. As the most severe problem of eating habit, they reported skipping meal ＆gt; overeating ＆gt; prejudiced meal ＆gt; preference to salty and spicy foods. More than half of the subjects skipped meal over three times per week. Fencing and shooting athletes showed very significantly higher frequency of skipping meal and more irregular breakfast time compared to those of other sport types. As for snack, they ate cookies, carbonated drink, chocolate, candy ＆gt; milk, yogurt, ice cream ＆gt; cake, bread, rice cake ＆gt; fried noodle ＆gt; hamburger, pizza. Therefore, nutritional counseling and education by sport type are necessary for health and good eating habit of these elite female adolescent athletes.

• Korean Journal of Community Nutrition
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• v.9 no.1
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• pp.3-11
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• 2004

The objective of this study was to examine relationships between breakfast skipping and ecological factors related to eating practice. Participants were 537 children (male: 274, female: 263) from two elementary schools in Kyunggi-do (School A) and Seoul (School B). Analysis included cross-tabulation of demographics, factors related to eating practice and weight status, frequency of breakfast skipping and types of breakfast and the number of foods at breakfast by schools. Logistic regression were conducted to identify the factors associated with breakfast skipping. Children in school B showed higher socioeconomic status by living environment and the type of fathers' job than those in school A. Eighty six percent of children in school B and 75% in school A ate breakfast 5 times and more per week. School and father's occupation differences correlated with the frequency of breakfast, but not mother's employ status was not. After controlling school. type of father's job, mother's employ status, eating breakfast 5 times and more was associated with eating with other family members, feeling hungry before breakfast, normal weight status, eating Korean traditional meal type and number of food eaten at breakfast. The results stress the need for intervention programs aimed at decreased skipping breakfast among elementary school children. While programs need to reach all children skipping breakfast, approaches need to be suitable to in particular those from low socioeconomic backgrounds.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.378-387
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• 2001

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

• Korean System Dynamics Review
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• v.9 no.1
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• pp.155-170
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• 2008

The purpose of this study was to develop a system dynamics model for management of glucose metabolism disorders that demonstrated dynamic relationships between insulin and plasma glucose levels over the time. The model was developed to 1) represent the physiology of glucose metabolism for an normal adult subject, 2) to draw causal loop diagram that demonstrate feedback systems of glucose regulation in normal condition and pathologic condition of the type 2 diabetes, 3) to develop an interactive computer simulation model for management of glucose metabolism disorders. The simulation results showed the plasma glucose level for normal persons varied from 75 to 140 which was consistent with clinical findings. As an example for patients we selected a case which varied from 110 to 310. Two types of interventions were chosen to review the model; meal control and insulin administration. The simulation results for those cases also matched well with clinical findings. The developed model can be used as an effective educational tool for patients to develop healthy lifestyle choices. The results also provide a blueprint for health providers to maintain normal blood glucose levels in diabetes patients.