• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.169-179
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• 2010

Good snack consumption behaviors are important among elementary students because snack provides additional energy and nutrients and because good dietary behaviors should be formed during early stages of life. This study investigated, among elementary school students, 1) snack consumption behaviors, 2) snack-related nutrition knowledge level, and 3) relationships between snack behaviors and snack-related nutrition knowledge. A convenience sample (N = 372), drawn from 5th and 6th graders of an elementary schools in Siheung-si, Gyeonggi-do, completed a pre-tested questionnaire. More than 85% of the participants snacked more than once per week. Most (77%) had their snacks at home. Fruit and fruit juice were the most frequently consumed and the most liked snack items. Taste was the most important in choosing a snack item closely followed by health/nutrition. Snack-related knowledge level was relatively high and the participants obtained their nutrition knowledge through mass media (30.4%) and family/friends (29.0%). Snack-related nutrition knowledge level and snack consumption behaviors showed positive relationships in various areas such as choosing more nutritious snack items and checking nutrition labels. Although this study was limited by its cross-sectional study design, these positive relationships suggest that better nutrition knowledge could result in better behaviors. Results of this study indicated that factual nutritional knowledge has been well transmitted to students. Therefore, future nutrition education on snacking could focus more on providing problem-solving and operational knowledge.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.433-437
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• 2010

In order to develop an obesity management program for teenagers, we compared obese and non-obese girls attending high schools in terms of their dietary practices related to snack consumption. Dietary records were collected for 7 days. No significant differences were found for the average daily energy intake between obese and non-obese girls. However, the highest energy intake was greater for obese girls while not much difference was found for the lowest amount of energy intake. Obese girls had significantly lower intakes in calcium (P < 0.01), vitamin A (P < 0.001) and folate (P < 0.01). Mean energy intake from snack ($594.1{\pm}312.1kcal$) was significantly higher for obese girls than for non-obese girls ($360.1{\pm}173.1kcal$) (P < 0.001). A significant, positive correlation was observed between energy intake from snack and total daily energy intake (r = 0.34 P < 0.01) only for obese girls. In case of dietary behaviors, obese adolescent girls consumed significantly greater number of items for snacks and fewer foods for regular meals compared to non-obese girls (P < 0.05). This study suggested that obesity management programs for adolescents should focus on providing strategies to reduce snack through enhancing balanced regular meals.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.39-53
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• 2020

Purpose: The purpose of the study was to examine the snack meal management for infants and toddlers and the demand for snack products according to mothers' sustainable dietary style in the Jeonbuk area. Methods: The participants were 359 mothers in the Jeonbuk area. The data was analyzed using factor analysis, cluster analysis, analysis of variance, and χ²-tests with SPSS v. 25.0. According to the sustainable dietary style, the situation of providing snacks at home, the purchasing behavior for snack products, and the satisfaction and, demand for snack products were investigated. Results: Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters. Cluster 1 was the family health-seeking group, cluster 2 was the sustainable dietary trend group, and cluster 3 was the sustainability-interested group. The frequency of snack intakes according to the cluster groups showed a significant difference (p < 0.001). Fruits were the snack item most frequently consumed by all the cluster groups. Approximately 92.8% of mothers had purchased snack products, and 95.2% of the subjects were satisfied with them (p < 0.05). The main reason for satisfaction with the snack products in all the cluster groups was the various kinds of products with considering the growth stage of children. Clusters 2 and 3 required the development of snack products using organic food materials, while cluster 1 required the snack products to be supplemented with various nutrients. Conclusion: It is necessary to develop various snack products according to the sustainable dietary style and the needs of mothers so that these snacks can increase the satisfaction of mothers with the snack products and lead them to better snack purchasing behavior.

• Nutrition Research and Practice
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• v.10 no.6
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• pp.590-596
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• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.141-151
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• 2016

This study looks into the relationship between mother's nutrition knowledge and the actual situation of snacks consumption by mothers living in Daegu and Gyeongbuk. The data were analyzed by statistical methods such as frequency, percentage, Chi-square, ANOVA and Duncan with the SPSS Windows 19.0 program. Regarding level of education, most of the subjects in the 'High' and 'Medium' Groups were university graduates, whereas most of those in the 'Low' Group were college graduates. Most of the subjects ate used processed snacks, produced snacks, or cooked snacks themselves, and most added fruits, followed by milk products and confectionery as snacks. Most of the subjects were satisfied with their experiences of purchasing snacks for children. In selecting the snacks, most of them attached importance to 'balanced nutrition', followed by 'food additives', 'allergy', and 'sanitation.' These results show that nutrition education is necessary for choosing correct and good quality snacks for children.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.989-995
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• 2009

Smart Dining Table is an ongoing project in our Interaction Design Lab. It is a table top display designed to facilitate dining process. Smart Dining Table uses touchable interface to interact with users, providing a new, interesting and efficient experience in dining process. In GuangZhou, the south city of China, Yam Cha is a traditional and local way of entertainment in which normally elders gather together with friends or relatives to have tea and snack, and most importantly, to chat. Yam Cha has a long history in China, and Guangzhou has developed its own unique "Yam Cha" culture. In this paper, we discuss about previous research we did on Yam Cha in GuangZhou, and the approach we propose to manage and analyze issues related to dining table to help designing specific version of Smart Dining Table which can fit right into the Yam Cha process and cultural environment.

• International journal of advanced smart convergence
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• v.12 no.3
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• pp.119-126
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• 2023

This study explores the convergence of metaverse and short-form content, proposing a new approach for viewing short-form content with a vertical aspect ratio on a metaverse platform and within a virtual museum. Short-form content has gained popularity due to the snack culture and is proving to be advantageous in e-commerce. By studying the relationship between vertical ratio screens and gaze, we confirm the effectiveness of vertical ratio short-form content in providing immersive experiences and fostering sharing and communication. The proposed virtual museum offers opportunities for innovative businesses to market through fandom. This research highlights the value of vertical proportion short-form content and its significance in the convergence of metaverse and short-form content. It aims to contribute to industry development, provide new creative directions, enhance personal visual experiences, and expand applicability in related fields.

• The Korean Journal of Community Living Science
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• v.18 no.3
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• pp.481-491
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• 2007

The purpose of this study is to find out how important providing nutrition education to young students is. The study is based on the assumption that students' food behavior, nutrition knowledge and cognition of body image, weight control and nutrition education are considerably influenced by gender. A total of 495 students (249 boy and 246 girl students) were surveyed in one middle school located Siheungsi, Gyeonggido. The average height and weight of the boy and girl students are 164.6 cm, 54.4 kg and l58.5cm, 47kg, respectively. According to average BMI, the boy students($20.0kg/m^2$) are in the normal state. However, the girl students($18.2kg/m^2$) are underweight. For the status of meal intake, 52.4% of the students took breakfast everyday. Female students had dinner with lower intake frequency than males(p<0.05). For snack intake, the kinds of snack differ according to gender(p<0.05); more milk for male and more fruit for female students. The scores of dietary behavior based on Mini Dietary Assessment were 21.5/30 for male and 21.3/30 for female students. The nutrition knowledge scores of 4.6/10 for male and 4.6/10 for female students were not significantly different according to gender. The score of dietary behavior is based on Mini Dietary Assessment. The survey shows that in terms of the experience of weight control, 35.5% of the girl students have made an effort to watch their weight and 21.8% of the boy students have tried controlling their weight(p<0.0001). It turns out that the students who have been provided nutrition education are more satisfied with their body shape than those who have never been provided nutrition education(p<0.05).

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.811-817
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• 2016

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

• Clinical Nutrition Research
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• v.13 no.2
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• pp.108-120
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• 2024

The study aimed to investigate the basic data to derive plans for snack provision to improve the nutritional status of older adults living in long-term care facilities (LFs) or long-term care hospitals (LHs). The 252 respondents (118 from LHs and 134 from LFs) were included in the study. The questionnaire of nationwide cross-sectional survey was developed by the authors and registered dietitians. The written questionnaire was sent to the food service managers across 800 LFs or LHs. The online survey was introduced using the online platform and network site for dietitians. More than 70% of live-in and non-live-in LFs provided snacks, which were mainly provided one to two times a day. Most institutions provided fruits one to three times a week. The main considerations when providing fruit were in the order of residents' preference, cost, and ease of consumption. The reasons for not serving fruit included cost and differences in the residents' eating and mastication abilities. Most institutions also provided dairy products at a frequency of one to three times a week. The reasons for not serving dairy products included cost and the lack of awareness of the need to provide them. To improve the quality of life and the offer benefits of fruits and dairy products to older people, efforts are needed to propose a plan to expand the provision of snacks in appropriate quantities and varieties.