• 대한지역사회영양학회지
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• 제12권2호
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• 대한영양사협회학술지
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• 제13권1호
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• pp.73-83
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• 2007

In order to investigate the ecological factors affecting milk intake frequency of adolescents, the questionnaire survey was conducted with 929 middle and high school students living in Chungnam urban area through October and November 2004. The subjects consumed milk 8.6$\pm$6.7 times per week, other beverages 4.4$\pm$4.1 times per week and drinking water 3.7$\pm$2.1 cups per day. Of the students 77.3% took balanced meals, 72.8% ate regularly and 36.2% ate adequate amount. About 61% had breakfast everyday and nearly a half students snacked once a day. Nutritional knowledge scores about milk was 7.2$\pm$1.7 and milk attitude scores was 28.1$\pm$6.5. The subjects spent daily 1.8$\pm$1.1, 1.9$\pm$1.1, and 1.0$\pm$0.5 hours for computer use, TV watching and exercise, respectively. Milk intake frequencies were positively correlated with excercise, snack frequency, meal balance and regularity, breakfast frequency, food attitude score and milk preference, while showed negative correlationships with TV watching and computer use. Intake frequency of fruit-tasted and chocolate milk showed inverse correlation with nutritional knowledge. Subjects without either school store or vending machine took milk more frequently than those with one or both did. Of the correlated variables, milk preference was the most important influencing factor to milk intake frequency according to the stepwise linear regression analysis, which presented other 5 important influencing factors as food attitude, school vending facilities, excercise, snacking frequency and watching TV. In conclusion, the improvement of milk preference is the most important and effective way to promote milk consumption in adolescents. The favorite ways of drinking milk, nutritional benefit of milk, healthy beverage and good snacking should be taught in nutrition education. Also physical activities should be recommended to students rather than watching TV, computer use and vending facilities selling soft drinks should be limited to be established inside school.

• 한국식품영양학회지
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• 제24권3호
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• pp.312-319
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• 2011

본 연구는 대구 지역 일부 중학생들의 식습관 및 식품 기호도를 파악함으로써 바람직한 식생활 확립을 위한 기초 자료를 제공하고자 하였다. 대구 지역 일부 중학교 남녀 중학생 270명을 대상으로 조사한 식습관 및 식품 기호도에 관한 연구 결과를 요약하면 다음과 같다. 부모의 맞벌이 여부에 따른 식습관은 맞벌이를 하지 않는 가정에서 식사가 규칙적으로 나타났으며, 맞벌이 가정에서의 식사는 불규칙적으로 나타났다. 아버지의 학력이 높을수록 인스턴트 식품의 섭취 빈도가 높게 나타났으며, 어머니의 학력이 높을수록 간식 섭취 빈도가 높게 나타났다. 성별에 따른 식품 기호도는 동물성 식품에서 남학생의 기호도가 여학생보다 전반적으로 더 높은 경향을 보였다. 가족 형태에 따른 식품 기호도는 대가족에서 식물성 식품에 대한 기호도가 높게 나타났다. 반면, 간식류는 핵가족의 기호도가 더 높게 나타났다. 부모의 맞벌이 여부에 따른 식품 기호도는 간식류가 맞벌이 가정의 학생들에게서 더 높게 나타났다. 이상의 결과를 살펴 볼 때 부모의 맞벌이 여부와 학력이 중학생들의 식습관 및 식품 기호도에 영향을 미친다는 것을 알 수 있었다.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.699-706
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• 2006

본 연구는 대학생을 대상으로 한국 음식 중 주식과 후식 에 대한 선호도를 조사하기 위해 실시하였다. 조사 결과는 다음과 같다. 1) 조사대상자의 평균연령은 남학생 21.8세, 여학생 20.2세였고, BMI 는 남학생 $22.6kg/m^2$, 여학생 $19.8kg/m^2$으로 남녀 모두 정상범위에 속하였다. 2) 조사대상자의 가족구성 형태, 어머니의 학력과 직업은 남녀 간에 차이가 없었으나 주거형태 및 아버지의 직업과 교육수준은 남녀 간에 유의적인 차이를 보였다. 가정 내 총 수입은 남녀 모두 150만원${\sim}$300만원, 300만원${\sim}$450만원이 70% 이상을 차지하였으며 남녀 간에 차이를 보이지 않았다. 3) 주식류의 선호도를 보면 밥류의 경우 남녀 모두 쌀 만의 선호도 점수가 가장 높았으며 콩밥의 선호도 점수가 가장 낮았다. 또한 쌀밥, 콩밥, 조밥, 보리밥, 오곡밥의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 4) 죽류의 경우 남녀 모두 닭죽의 선호도가 높았고 깨죽은 가장 낮은 선호도 점수를 보였다. 그 외 흰죽, 전복죽, 잣죽, 팔죽, 호박죽 야채죽 및 깨죽의 선호도 점수는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 5) 면류의 경우 남녀 모두 냉면을 가장 좋아하였고 남학생의 경우 쫄면, 여학생의 경우 우동과 졸면의 선호도 점수가 가장 낮았다. 라면, 비빔국수, 우동, 자장면, 찜뽕은 남학생이 더 선호하였다 (p < 0.05). 6) 일품요리의 경우 남녀 모두 비빔밥, 김치볶음밥에 높은 선호도를 보였으며 자장밥, 카레밥, 오므라이스 및 떡만 두국의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 7) 후식류의 선호도를 보면 떡류의 경우 남다 모두 꿀떡의 선호도가 가장 높았고, 두텁떡의 선호도가 가장 낮았다. 남녀 간에 유의적인 차이를 보인 떡류는 인절미와 송편으로 남학생이 여학생보다 높은 선호도를 보였다 (p v0.05). 과일류의 경우 남학생은 딸기와 배, 여학생은 딸기의 선호도가 가장 높았고, 감과 메론은 남녀 모두 가장 낮은 선호도를 보였다. 사과, 배, 바나나, 감, 참외의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 이상의 결과 남녀 간에 좋아하는 음식에 차이를 보이고 있으며 남학생보다 여학생이 더 낮은 선호도를 보였다. 특히 밥류의 경우 잡곡밥보다는 쌀밥의 선호도가 높았고 우리의 전통적인 밥류 보다는 일품요리, 면류의 선호도가 좀 더 높았다. 후식류로 떡류보다는 과일류의 선호도가 높았고, 과일류 중 수입과일보다는 국내산 과일에 대한 선호도가 다소 높게 나타난 것으로 보아 건강에 대한 관심이 형성되는 시기이기 때문인 것으로 사료된다. 전반적으로 주식 및 후식의 선호도에 남녀 간에 차이를 보이고 있으므로 단체급식을 위한 식단 작성 시 이러한 차이를 고려할 필요가 있으며 대학생 및 성인을 대상으로 한 영양 교육을 실시할 때 이러한 차이를 고려한 신생활 교정프로그램을 작성할 필요가 있다고 사료된다.

• 한국식품영양학회지
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• 제28권1호
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• pp.47-59
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• 2015

In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys=239, girls=280). Obesity was significantly higher (p<0.05) in boys (24.8%) than in girls (14.7%) and the proportion of underweight subjects was higher compared to normal or other weight groups for both the boys and the girls. There were 7.5% of the subjects in the group that always skipped breakfast, and the main reason of skipping breakfast was insufficient time (51.9%). The snack intake frequency was once or twice per week for 23.1% of the subjects and three or four times per week for 25.1%. The SPS intake frequency was the subjects zero for 35.6% of the highest level of the responders, while 6.8% of the respondents took more than once SPS per day. 59.6% of the respondents consumed SPS due to hunger while 15.0% consumed SPS out of boredom. The SPS was purchased from supermarkets in 34.5% of the cases, from convenience stores in 24.1% and from snack corners in 20.0% of cases or from a store near school in 14.5% of the cases. Analysis of SPS behaviors according to obesity index showed that parent's opinion of 'permission to buy SPS as needed' had a significant effect in 64.5% over weight subjects compared to only 53.7% in underweight groups. The subjects who used more than 3/4 of their pocket money to buy SPS was higher in the overweight groups (16.4%) than in the underweight groups (7.0%) and normal weight groups (9.8%). The favorite snacks and SPS were milk and yogurt for 45.7% of the subjects, fruits for 42.7%, ice cream for 26.4%, fruit juices for 23.8%, sweet stuff for 16.4%, frozen dessert for 8.9%, and chocolate or candy for 8.1% in descending order. The intake frequency of milk, yogurt, and fruit juices was higher in the underweight groups, but the intake frequency of sweet stuff, frozen dessert, and chocolate or candy was higher in over weight groups. The intake of frozen dessert was more than four times higher in the overweight groups than in the underweight groups. In conclusion, dietary habits, snacks, and SPS intake behaviors were similar between the boys and the girls and obesity groups, but most students appeared to have a high preference for intake snacks and SPS. Therefore, education for appropriate snacks intake habits will be beneficial for improving their dietary habits and health.

• 한국식품영양학회지
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• 제29권2호
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• 한국가정과학회지
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• 제4권1호
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• pp.46-61
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• 2001

The purpose of this study is to survey eating habits and food preferences of elementary school students, and to offer basic informations for proper guiding method. The findings of this research were as follows : (1) In regularity of eating habit, boys had more regular terms than girls. In other words, girls more often did without meals or didn't have regular eating habit. (2) Boys were more likely to overeat than girls. On the other hand. girls tended not to eat up all food. (3) The 60% of the children, who were given the questionnaire. answered that they were greedy for delicious foods. It shows that good table manner will have to be taught to children. (4) The 70% of the children answered that they were eating the unbalanced meals. It shows that systematic and continuous guidance for correcting unbalanced meals will be necessary to children. Also, considering that the eating habit of unbalanced meals is more serious in lower grade students, the children will have to learn about balanced meals from lower grade. (5) The research showed that the children were eating out more often than before and that the 90% of the children were eating snacks. So, the table manner when eating out and food selection for snack will have to be taught to children systematically. (6) The children were likely to prefer rice to cereals and to prefer meat to fish. (7) The children tended to like fried food better than any ether food. In addition, they showed higher preference for instant foods like noodles. Therefore, the systematic guidance will be necessary for children not to select acidified fried food.

• 동아시아식생활학회지
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• 제20권1호
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.39-49
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• 2015

This study evaluates nutrition knowledge, dietary behaviors and food group acceptability based on a sample of 514 of new employees in Gyeonggi area. Among the respondents, 70.6% of male, and their age was 30.7 Most were college graduates (94.9%) and unmarried (86.3%). Based on the BMI males tended to be overweight, whereas females, normal. In terms of health consciousness based on five-point Likert-type scale, the average score for the health status was 4.18 indicating good health, and health attention was 4.88 indicating high health attention. Dietary behaviors were evaluated using five-point Likert-type scale. According to the results, the total score for regular diet based on 5 items was 9.6; that for a balanced diet based on 7 items was 22.2; and that for practical diet action based on 8 items was 22.3. That is, the respondents were on an irregular diet but tried to balanced diet through appropriate diet action. Food acceptability was evaluated using a five-point Likert scale ranging from "strongly dislike(1)" to "strongly like(5)". The score of meat group was 3.67; that for the fish 3.43; and that for the vegetable group was 2.86. Females were slightly more like to accept fruits 3.60 than males 3.48;(p<0.05). The total score for nutrition knowledge based on 35 items was 20.5. A balanced diet was correlated with egg acceptability (p<0.01); energy-related knowledge with confectionery preferences (p<0.05); and vitamin knowledge, with snack affinity (p<0.05). Health attention was negatively correlated with seafood preferences for male(p<0.05) and with snacks for females(p<0.05). The respondents were strongly interested in and aware of their health, but this did not lead to their food preferences. These results suggests that dietary habits can lead to nutritional balance for maintaining the health of employees.

• 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.