• Journal of Nutrition and Health
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• v.50 no.2
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• pp.180-191
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• 2017

Purpose: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. Results: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.548-558
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• 2011

The purpose of this study was to compare eating habits and food attitudes between depressed and normal adults. The subjects were selected (n = 6217) from those who participated in the 2008 Korean National Health and Nutrition Examination Survey (KNHANES IV). The subjects were divided into the depressed (DG, n = 841) and normal groups (NG, n = 3969). DG was those who have depression now or who have experienced depressing feelings more than two weeks or per year. The general characteristics, anthropometric measurement, eating habits, the dietary guideline recognition and practices were compared by using chi-square test and t-test. Also the partial correlations were analyzed by SAS (Statistical analysis system, version 9.1) program. There was a significantly higher rate of DG among the female (74.32%), with low education (44.6%) and low-income (32.0%) subjects (p < 0.001). DG showed significantly lower snacking and dining out. There was significantly higher rate of DG who responded "none" in frequency of snack (27.10%) and dining out (29.50%) (p < 0.001). Also DG showed significantly lower rate of the subjects who ate with the family than NG. Also, DG showed significantly lower dietary guideline recognition level and practice than NG. Correlation between depression symptom and various factors showed that positive correlation with low snack intake and dining out frequencies. However, correlation was relatively weak. In conclusion, eating habits and recognition levels and practice of dietary guidelines of DG were significantly different from NG. DG showed significantly lower frequencies of snack, dining out, and eating with family.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.25-31
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• 1993

The purpose of this study was to find out the influence of Entrance Examinees' Eating Behavior on their health condition. The examinees for Chungbuk National university in 1992 were asked to fill out the questionnaire(The total number was 1054 ; 537 males, 517 females). The statistics used for data analysis were frequency, percentage, Crosstabs, Chi-square, t-test, one-way Anova, and Multiple Regression using SPSS/PC+ Program. The results are as follows. 1. Health condition due to an eating attitude: 1) As to health condition due to the food intake freguency, those who intaked fish or meat 3-5 days a week had the best heal th condition, but those who hardly intaked fish and meat or intaked them almost everyday had rather poor health condition. Those who intaked fried foods 1-2 days a week had the best health condition. The higher the freguency intaking such food or instant food was, the worse health condition was. 2) In view of health condition according to an eating attitude, it led to very good health condition to have breakfast & supper, to eat regularly, to select the nutritious foods, and to have a balanced diet. Overeating before sleeping and no meal or overeating before exam made their health very bad. Alcohol drinking & cigarrette smoking as favorite foods appeared significantly high in the boys. The more frequently they drinked alcohol and smoked cigarrette the worse their health condition was. Those who enjoyed milk, soya milk, and korean tea as favorite beverages had the better health condition than those who enjoyed coffee and soft drinks. 2. Influence of Eating Behavior on Health Condition. 1) The food intake freguency and the eating attitude influenced each other. The higher the score of food intake frequency was, the better the eating attitude appeared. 2) As a result of this study for eating behavior influencing on their health condition, the eating attitude influenced health condition, and the higher the eating attitude score was, the better heal th condition could be.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.296-303
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• 2015

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, ${\chi}^2-test$ and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.515-526
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• 2003

The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, $x^2-test$ and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p<0.05, p<0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.212-221
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• 2014

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.582-592
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• 2010

The purpose of this study was to determine the factors related to eating breakfast for middle and high school students in Seoul using the Theory of Planned Behavior. Out of 2,280 questionnaires distributed to 22 schools, 2,060 were returned (90.4% response rate) and 1,899 were analyzed (83.3% analysis rate). Gender, self-perceived household income level and mother's working status were examined as demographic factors. "Attitude", "Subjective norm", "Perceived difficulty in access to breakfast", "Perceived time restriction" and "Self restriction to breakfast" were extracted as psychosocial factors as the results of factor analysis and reliability test using 17 items. In case of middle school students, boys were more likely to skip breakfast than girls. The students perceiving their household income level "low or middle low" were more likely to skip breakfast than those who perceived their household income level "high or middle high". The students whose mother had a job tended to skip breakfast than those whose mother had no job. In case of high school students, the students perceiving their household income level "low or middle low" tended to skip breakfast than those perceiving their household income level "high or middle high". The results of analysis of variance, all the psychosocial factors examined in this study-"Attitude", "Subjective norm", "Perceived difficulty in access to breakfast", "Perceived time restriction" and "Self restriction to breakfast"- were related to the frequencies of eating breakfast during weekdays in both the middle and high school students.

• International Journal of Human Ecology
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• v.9 no.1
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• pp.97-106
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• 2008

This study investigated the relationships between eating disorder risk, body image perception, weight control, and dietary habits in Korean women. Body shape perception, the Eating Attitude Test (EAT-26) and dietary habit information were collected by a self-administered questionnaire to 373 adult women and the data were analyzed by the Chi-square test. 31.4% of the women were classified in the eating disorder group by a score of over 20 points on the EAT-26. Compared to the normal group, more women in the eating disorder risk group perceived that a thin body shape was the ideal body shape and were dissatisfied with their body shape. This group was also more interested in weight control and more likely to try weight control methods. The eating disorder risk group was more likely to skip meals and snacks than the normal group. In addition, they had a greater appetite and a higher frequency of overeating than the normal group. Over 30% of the Korean women surveyed were categorized at high risk of eating disorders. They were more likely to overestimate body weight and shape and tried to control their weight by inappropriate methods. To prevent eating disorders in adult women, nutrition education programs should incorporate strategies to change inaccurate self-body image and to disseminate information about healthy weight control methods.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.263-274
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• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.