• 한국보건간호학회지
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• 제14권2호
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• Journal of Nutrition and Health
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• 제44권6호
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• pp.537-550
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• 2011

본 연구에서는 고혈압 유병율이 높고 소금이 다량 함유된 김치, 장아찌, 장류 위주의 식생활을 하는 농촌 성인의 고혈압 및 만성 퇴행성 질병의 유병율을 낮추는데 도움을 주는 기초자료를 마련하고자, 농촌의 중년기 이후 성인의 식습관 및 건강습관과 식염섭취 행동을 조사하고 이에 영향을 미치는 식행동 요인들을 조사하였다. 조사 대상은 충북 옥천군의 옥천읍과 8개면 성인 주민을 대상으로 비례추출에 의해 402가구를 선정하고 가구당 1인씩 총 402인을 유의 추출하였다. 1% 소금물에 대한 짠맛 민감도를 조사하여 민감군, 보통군, 둔감군의 세 군으로 분류하고 각 군의 식행동과 주변인의 영향과 지원을 분석하였다. 1) 본 연구 대상자는 남자 133명 (33.1%), 여자 269명 (66.9%), 총 402명으로 평균 연령은 $58.9{\pm}9.4$세로 남녀 모두 61~70세 (40.0%)가 가장 많았다. 2) 조사대상자의 평균 체질량 지수 (kg/$m^2$)는 남자 $23.6{\pm}3.5$, 여자 $24.6{\pm}3.3$로 여자가 남자에 비해 과체중의 경향이 컸다. 허리-엉덩이 둘레비 (WHR)도 남자 $0.90{\pm}0.12$, 여자 $0.92{\pm}0.49$로 여자가 높았고, 연령별로는 모두 50~64세 (남 $0.92{\pm}0.13$, 여 $0.98{\pm}0.74$)에서 가장 높았다가 65세 이상에서 감소하였다 (남 $0.89{\pm}0.09$, 여 $0.90{\pm}0.05$). 3) 평소 먹는 음식의 간에 대한 응답에서 보통으로 먹는다 38.1%, 짜지 않게 먹는다 35.1%, 짜게 먹는다 26.9%의 순서로 많았는데, 65세 이상의 최고령층에서 짜게 먹는다는 응답이 34.6%로 가장 많았다. 음식 간에 대해 자녀보다 더 짜게 먹는 다는 응답도 65세 이상의 최고령층에서 가장 높았다 (p < 0.01). 1% 소금물에 대해 50.3%는 짜다, 41%는 보통이다, 8.7%는 싱겁다고 응답하였다. 4) 식염섭취 관련 식습관 및 식행동 조사에서 짠맛 둔감군은 보통군이나 민감군에 비해 규칙적으로 식사하는 비율이 낮은데 반해, 과식비율, 10분 이내의 식사속도, 편식, 튀김선호 비율이 세 군 중 가장 높았다. 5) 식염섭취에 대한 견해 및 행동에서 짠맛 둔감군이 짠 음식을 습관적으로 가장 많이 섭취하였고, 짠 음식 섭취가 건강에 좋지 않다는 인식, 짜게 먹는 습관을 바꾸겠다는 의지나 실천도도 가장 낮았다. 6) 식염섭취 감소를 위한 지원이나 영향력이 가장 큰 사람은 배우자 등 가족보다 의료 및 영양 전문가들 (각각 58.4%, 56.8%)이었다. 7) 식염섭취에 대한 자아효능감 조사에서 식염 섭취 조절이 어렵다고 답한 경우는 매끼니 (46.3%), 배우자가 짠 음식을 좋아할 때 (45.2%), 외식 할 때 (36.3%)의 순으로 높았다. 특히 민감군은 매 끼니, 외식시, 배우자가 짠 음식을 좋아하는 경우 모두에서 식염조절 능력이 높은 편이었다. 8) 식품군별 섭취빈도에서 유의적인 차이를 나타낸 식품군은 채소류, 과일류, 매운 음식류로서, 민감군에서 채소류와 과일류의 섭취빈도가 높은 반면 둔감군은 매운 음식류에 대한 섭취빈도가 높았다. 농촌의 중년기 이후 성인의 식습관 및 건강습관과 식염섭취 행동을 조사한 결과, 짠 음식 섭취가 습관화된 행태를 보이며 식염 섭취와 인식정도에 비해 식염 저감을 위한 실천정도는 낮아 주민들이 손쉽게 실천할 수 있는 효과적인 저염섭취를 위한 식생활 실천방안의 제시가 요구된다. 또한 의료 및 영양전문가들을 통한 영양교육과 배우자 등 가족에 대한 교육이 강화되고 산업체에서의 저염식품 개발 등을 유도하여 염분섭취 감소를 위한 식생활 환경 구축과 실천 가능한 범국민적 저염식 영양교육 지원책이 정부차원에서 더 적극적으로 수립되어야겠다.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.130-138
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• 2001

This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.216-227
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• 2008

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

• 한국식생활문화학회지
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• 제14권3호
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.695-706
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• 2006

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time. slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

• 대한간호학회지
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• 제37권7호
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• pp.1091-1097
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• 2007

Purpose: This study was done to survey health behaviors in people at risk for a Cerebrovascular Accident(CVA). Method: From November 21 to December 29, 2005, a questionnaire survey was conducted with 171 people at risk for a Cerebrovascular Accident(LDL of above 130mg/dl & homocysteine of above $15.0{\mu}mol/L$). Their physical composition was measured and blood was collected. Results: 1. Of the subjects, 34.5% were smokers, 61.4% were drinkers, 56.7% did not exercise regularly, 57.3% did not control their weight, 26.9% preferred eating meat, and 32.2% preferred salty food. 2. The gender was different between smoking status($X^2=10.734$, p= .001), and drinking status($X^2=7.185$, p= .007), and the age was different between smoking status($X^2=6.656$, p=.010), and drinking status($X^2=10.722$, p= .001). The $HbA_1C$ level was different for regular exercise($X^2=4.824$, p=.028) and the HDL-cholesterol was different for meat-eating preference($X^2=7.928$, p= .005). The observance of troubling signs was different for a salty food preference($X^2=4.313$, p= .038). Conclusion: It is necessary to develop programs for taking care of people at risk for a Cerebrovascular Accident and test the effects of the programs in order to reduce the risk factors of CVA and enhance health behavior promotion.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.380-393
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• 2002

The purpose of this study was to investigate the lift-style and eating behavior of stomach cancer patients in the Daegu and Kyungpook area, and to collect basic data for nutrition education designed to prevent stomach cancer in this community. The subjects of the study were 102 patients who were recently diagnosed as having stomach cancer at the Kyungpook National University Hospital. The control subjects were 105 persons who did not have any gastrointestinal disease, and included patients from the Department of Orthopedic Surgery and healthy volunteers. The survey, which covered the personal characteristics and eating behavior of the subjects, was conducted by individual interviews using questionnaires. It was found that the stomach cancer patients (case group) had experienced a significantly higher level of stress in their daily lives than the control group. A significantly higher proportion of the case group subjects recognized their personality as pessimistic, and had family histories of cancer, compared with the control group subjects. The cancer patients had higher preferences for salty and hot tasting foods, and tended to ingest meals faster without enough chewing, compared with the control subjects. The level of nutritional knowledge of the case group was lower than the control group, and there was a positive correlation between subjects' nutritional knowledge scores and nutritional attitude scores. Subjects' estimates of their food intake frequencies during the decade before the cancer was diagnosed revealed that the case group consumed significantly higher amounts of pickled fish, soybean paste soup and stew, cooked vegetables, beef and pork, charcoal broiled meat and alcohol, while consuming significantly lower amounts of green tea than the control group. In summary, the results of the study suggest that the stress of daily life, a family history of cancer, and a pessimistic personality might be the risk factors for the development of stomach cancer. Dietary factors which were suspected as risk factors for stomach cancer in the present study included strong preferences to salty and hot lasting foods, poor eating habits, and frequent consumption of pickled fish, soybean paste soup, cooked vegetables, beef and pork, charcoal broiled meat and alcohol. A high consumption of green tea seemed to be a protective factor against stomach cancer. The results of the study appear to provide useful data for nutritional education focussed on the prevention on stomach rancor in local residents.