• 보건교육건강증진학회지
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• 제13권2호
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• pp.69-96
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• 1996

This study was conducted to investigate the awareness and practice level of health food intake and use the information for the development of Public Health Policy and Health Education Program in order to help healthy dietary life. The interview was done by trained surveyors on 1, 143 city dwellers who were selected randomly from Oct. 2, to Oct. 21, 1992. The results are summarized as follows: 1) General characteristics of subjects; Among 1, 143 respondents, there were more female(53.8%) than males(46.2%) and the age group of 20-29 account for the hightest portion, 46.7%. As for the education levels, 45.3% of the subjects were college graduates. And 38.9% of the subjects were students. 2) The percentage of subjects who assess themselves ‘Healthy’ was 46.7% and ‘Not Healthy’ was 17.4%. 3) The subjects who have irregular meals(3 times a day) was 48.7%, the rate of females was higher than males. The proportion of unmarried subjects, people with low economic level, high education level, and students was high. 4) As for the amount of 1 meal, 72.4% was ‘moderate’, 16.3% was ‘too much’ amount, which was higher in 19 years old, single, low economic level, elementary school graduate, than other groups. 5) As for the eating speed, 40.2% was fast, which was higher in single(44.3%), in low economic level(50.0%). college graduate(44.9%), student(44.7%) than other groups. 6) As for the level of preference to hot and salty food, 25.7% preferred to have hot and salty food. The difference in the degree of preference to hot and salty food by age and economic level was significant. 7) With regard to the individual food taste, the subjects who prefer to meat and fried food were 12.3%. Which was higher in the group under 19 years old, single, and college graduates. 8) With regard to having a snack, 38.7% have a snack. By characteristics, the subjects who have a snack were higher in female, under 19 years old, single, high economic level, apartment dwellers, college graduate, and student than other groups. 9) As for the coffee intake amount per day, 39.8% of subjects was more than 3 cups daily. 10) With regard to the self-assessment of body weight, the subjects who assess themselves over body weight had late dinner time. 11) As for the correlation among related variables, the age and taking breakfast was positive correlation. And sex and drinking alcohol was positively associated while age had negative correlation.

• 동아시아식생활학회지
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• 제17권3호
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• pp.338-350
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• 2007

The objectives of this study were to analyze nutrition-related problems and to develop the nutrition education programs for high school students A survey was conducted with 500 students in the second grade level at high schools in Daegu who differed in socio-economic characteristics. In addition, body composition analysis was accomplished by the Inbody 3.0. The developed questionnaires were distributed and 481 questionnaires were collected with a 96.2% of response rate. Statistical data analysis was completed using SPSS WIN(ver.12.0) for descriptive analysis, reliability analysis, factor analysis, t-tests and $X^2$-tests. We first analyzed students' problems related to nutrition and environmental factors. In a question addressing skipping breakfast, only 11.5% answered they "do not eat" breakfast. In regards to BMI, the male students' degree of obesity was higher. Second, we analyzed living environments, which greatly influence dietary behavior. For the snacks-related categories, most of the students liked bread, cake and other snacks. When they chose the snacks, they mainly considered taste. There were significant difference among the males and females(p<.01) in terms of snacks intake habits, where 43.1 % of the males answered they snack "occasionally" and 43.4% of the females answered they snack "according to how they feel". In the case of beverages, the males consumed significantly more(p<.001). Based on their regional groups, the area A group preferred milk and milk products, and the area B group preferred soft drinks. As for the time of beverage intake, 77.6% of the females answered "with snacks", which was significantly higher than 61.4% of the males(p<.001), 12.2% of the males drank beverages after exercise. For late snacking, 68.0% of the male students and 71.1 % of the female students consumed late snacks. Most of them preferred bread, cake and other snacks. The reasons for taking a late snack were "when I feel hungry" by 61.8% of the males which was higher than the females(p<.001), 23.6% of the females consumed late snacks "impulsively". Ideally, in order to improve the food habits of high school students effective and practical nutrition education programs that consider gender and regional school group, should be carried out.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• 한국치위생학회지
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• 제8권1호
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• pp.59-71
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• 2008

This study was conducted to provide basic data required for the development of dental hygiene project for babies by investigating the relationship between mothers' dental hygiene activities and their socio-economic characteristics and the dental hygiene activities of babies. The survey was carried out with questionnaire to 306 babies of ages from 4 to 7 years and their mothers, from January 5 to January 25, 2007, in 4 kindergartens in Masan, Korea. The collected data was processed with SPSS v.12.0 for frequency analysis and ${\chi}^2$-test per item, to obtain following conclusions. 1. The frequency of toothbrushing of children is two times, accounted for 52.3%, they brush the teeth by them, and accounted for 52.3%, Fluorine toothpaste 68.3%. 2. The frequency of meal of children is 3 times, accounted for 93.5%, they ingestcariogenic snack 1 time, accounted for 45.4%, and they ingest protective and detergent snackfrom dental caries 2 times, accounted for accounted for 45.1%. 3. The shorter the period of mothers' duration of visit to dentists, the more experiences of fluorine coating and help from parent in toothbrushing had the children (pE.01, pE.05). 4. Children of housewife mothers received help from parent in toothbrushing and take teeth care and clean snack more than those of working mothers (pE.05, pE.01). 5. The children of working mothers had fluorine coating more than those of housewife mothers (pE.05). The fluorine coating, toothbrusing, protection and eating green food of babies show significant differences according to the frequency of mothers' visit to dentists and occupation.

• 한국식품조리과학회지
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• 제17권5호
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• pp.421-425
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• 2001

참당귀는 민방에서 월경통과 산후진정 등의 부인병 치료에 이용되어온 것으로 알려져 있다. 본 연구는 이러한 참당귀를 이용하여 제조한 우리 전통 한과류인 다식에 대하여 관능검사를 실시하였고 수분, 회분, 조단백질과 조지방 등의 일반성분을 분석하였으며, 참당귀의 phenolic compounds와 flavonoid 및 항산화활성 등을 측정하였다. 참당귀 다식의 관능검사 결과 참당귀 분말을 20% 함유한 흑임자다식이 동양의 참당귀 분말을 함유한 콩가루다식보다 높은 선호도를 나타내었다. 특히, 흑임자 분말에 참당귀 분말 20% 첨가군은 30대 및 40대에서 가장 선호도가 높았다. 참당귀 분말을 20% 첨가한 흑임자다식은 수분함량이 11.85%와 회분함량이 3.4%였고, 조단백질 14.1%, 조지방 23.44%의 함량을 나타내었다. 또한 참당귀의 phenolic compounds 함량은 2.23 mg/g, flavonoid 함량은 9.9 mg/g이었으며 항산화활성은 methanol reflux sample을 0.1 g/$m\ell$의 농도로 측정했을시 53.14%로 나타났다.

• 대한영양사협회학술지
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• 제26권2호
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• 대한지역사회영양학회지
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• 제22권4호
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• pp.289-297
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• 2017

Objectives: Stress during adolescence is related to undesirable nutritional intake and negatively affects the growth and development. This study was performed to investigate the relationship among life stress, dietary behaviors and the intake of high-fat containing snacks in male and female high school students in Gyeonggi-do area. Methods: The subjects were 700 high school students (350 males, 350 females) in Gyeonggi-do from July to September 2014 and the survey was performed by using questionnaire that included general characteristics, dietary behaviors, high-fat containing snacks intake, and daily life stress. Results: There was a gender difference in health-related life style and dietary behaviors, and the life stress was significantly higher in female students than in male students. For health-related life style, exercise frequency, hours of sleep and conversation time with parents had significantly negative correlations with life stress, while smoking and perceived stress had significantly positive correlations with life stress. For dietary behaviors, the frequency of eating-out had a significantly negative correlation with life stress, while the changes in amount of meal intake under stress had a significantly positive correlation with life stress. The fat intake of 'high-stress group' was significantly higher and high-fat containing snacks consumed by this group consisted of cookies, honey bread and fried foods. Conclusions: It is necessary to develop appropriate programs for the emotional stability and stress relief of adolescents that provide continuous nutrition education focused on proper snack intake, desirable dietary behaviors and nutritional aspects.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.320-325
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• 2003

대부분의 마는 건조분말제품으로 가공되고 있는데, 마를 다양한 가공품으로 개발하기 위한 방법의 하나로 삼투건조라는 전처리를 행하여 건조에 의한 품질손상을 억제하고 단맛으로 기호성을 높인 건조 마 제품을 얻을 수 있는 당절임 공정의 최적화를 시도하여 최적조건을 얻고자 하였다. 침지시간을 3-7시간, 온도는 20-6$0^{\circ}C$, 당농도는 30-70%로 하는 중심합성계획법으로 실험을 설계하여 최적화하였다. 이때의 종속변수로는 침지 후 수분함량, 당도, 색도, 그리고 동결건조후의 수분함량과 재수화율로 하여 분석한 결과 동결건조 후 수분함량에 대해서는 유의성이 없었다. 세 가지의 공정 변수 중 온도의 영향이 가정 적어 온도를 중심으로 고정한 후 침지시간과 당농도의 최적조건을 찾은 결과, 수분함량을 66-70%, 당도를 25-30%, L 75이상, a -2.1--2.4, b를 5이상 그리고 재수화율을 200-250을 제한 조건으로 하는 영역은 5.2-5.9시 간, 56-61%로 나타났다.

• 한국식품조리과학회지
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• 제19권1호
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• pp.96-106
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• 2003

The purpose of this study was to investigate the current intake status and preference of snacks for the elementary school children in Hansan-do area. A survey was conducted by personal interview using a questionnaire and the data were collected from the children as well as their parents. The results of analysis indicated that the preference of snacks, appetite and consumption patterns of snacks, cooking and purchasing snacks vary depending on the family size, housing status, parents' occupation, educational level and age of mothers. The most preferred snacks were milk or milk related products and Ramyun, and the least preferred snacks were fruits. The results could be used as basic information for the development of dietary guideline for elementary school students.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2011년도 추계학술대회
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• pp.593-618
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• 2011

Development of the economy and the growing income of people interested in the leisure and health has been focused. Past the town common wells and groundwater around the water, but health is a priority these days to solve the drinking water directly from tap water, but most people work from home, through the water purifier has been resolved. Depending on seasonal changes and personal taste of coffee, if you can enjoy a snack and water purifier is a restaurant, lounge, public areas and focusing on the rapid spread of the fire, water purifier as compared to the total number of fires increased by 0.03% per year trend on, but the washrooms fire and fire-related research data and case studies with analysis of the exact cause lack of proper preventive measures are insufficient reality. In this study, focusing on electrical energy using a water cooler to understand the structure and principles of fire, the fire revealed the mechanism is vulnerable to the consideration of factors, the exact cause of the fire investigation and the Assistant, manufacturing defects, and to contribute to fire prevention review should.