• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• 한국식품저장유통학회지
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• 제12권1호
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• pp.43-47
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• 2005

곰취 (Ligularia fischeri)는 전국의 심산수림이나 비옥 습윤한 초생지에 자생하는 다년생 초본으로 chamomile, jacobine및 ameleme등의 약리성분이 함유되어 있으며 잎의 생즙과 가열즙은 항암효과가 우수한 것으로 알려져 있다. 따라서 본 연구에서는 이러한 곰취의 식품화 이용가치를 증진시키고 이를 이용한 가공식품제조에 관한 연구를 수행하였다. 곰취의 품질특성을 조사한 결과 섬유소의 경우 0.56 g/100 g 함유되어 있으며, 수렴작용을 가지고 있는 배당체 tannin은 33.3 ppm/g 함유되어 있는 것으로 나타났다. 무기질 중에는 Fe 함량이 309.26 mg/kg 으로 가장 높게 측정되었다. 식품이용화 가치를 판단하기 위해서 곰취를 생잎, 나물과 샐러드로 제조해서 관능검사를 시행한 결과 나물에 대한 전반적인 선호도가 다른 군에 비해 높게 나타났으며, 20대 보다는 30대, 40대 이상에서 전체적인 선호도가 높게 나타났다. 곰취 분말을 이용하여 garlic bread 및 rolling snack을 제조하여 그 특성을 조사하였다. 그 결과 경도는 강력분을 사용한 garlic bread가 rolling snack보다 더 높았고, 색도 측정 결과 rolling snack이 garlic bread 보다 L 값은 높고 a 값은 낮게 나타났다. 그리고 곰취를 이용한 제품에 대한 관능검사는 garlic bread에서 rolling snack보다 그 기호도가 더 좋았으며, 20, 30대 보다는 연령층이 높은 40, 50대에서 선호도가 더 높게 나타났다. 따라서 이러한 결과를 바탕으로 제품을 개발한다면 곰취의 식품으로서의 이용화가치가 한 층 더 높아질 것으로 기대된다.

• 동아시아식생활학회지
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• 제13권5호
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• pp.379-390
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• 2003

The daily food intake and its related factors of the elderly(aged over 60) living in Incheon were compared. Self administered questionnaires were collected from 418 elderly. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: About 70% of elderly took grains and starch foods relatively high. The daily intakes of them was significantly influenced by ages of elderly, self-perceived health status, degree of drinking, meal regularity and nutritional balance of meals. More than 80% of elderly responded to take the food group of meat, fish and eggs poorly. Among various factors, the residence type and snack intake frequency influenced the daily intake of those foods statistically. A half of elderly took the vegetables and fruits everyday more than average. The daily consumption of vegetables and fruits was significantly influenced by sex, ages, exercise, snack intake frequency and preference of spices. Most elderly consumed fewer servings of milk and dairy products. About 60% of them did not take milk and dairy products daily. The daily contribution of those foods was significantly influenced by residence and exercise. 45.5% of elderly took oils and sugars more than average everyday which was influenced significantly by residence, exercise, snack intake frequency and meal regularity. In conclusion, the important influencing factors on the daily food intakes of elderly might be related to ages, residence, family, smoking, drinking, exercise, snack intake frequency and meal regularity. Therefore, a situation-oriented and practically organized nutrition education and ingestion support programs which consider the elderlies' socioeconomic status may help to improve the daily food intake of elderly in Incheon area.

• 한국식생활문화학회지
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• 제10권5호
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• 한국치위생학회지
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• 제9권2호
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• pp.13-24
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• 2009

The purpose of this study was to examine the relationship between the dietary habits and oral health of elderly people in an attempt to pave the way for the development of oral health promotion programs geared toward improving the quality of life of the elderly. The subjects in this study were senior citizens who were selected by convenience sampling from Seoul. The findings of the study were as follows: 1. Regarding subjective oral health state, 54.5% of the elderly people, more than the half, considered their mouth to be in good health. The number of their mean remaining permanent teeth was 13.71. 47.5 percent of the senior citizens investigated had no shaking teeth. 2. Those who found themselves to be in good oral health had meals on a regular basis(p=0.022) and ate detergent food often. The gaps between them and the others was significant(p=0.005). In contrast, the elderly people who were in a bad oral health frequently ate cariogenic food(p=0.044). 3. The elderly people who had 21 teeth or more ate detergent food often(p=0.029), and those who owned no teeth had a sweet teeth(p=0.003), ate more cariogenic food(p=0.001) and had a snack frequently(p=0.026). 4. The subjective oral health status had a positive correlation to detergent food intake(r=0.23) and had a slightly negative correlation to preference for sweets(r=-0.14), cariogenic food intake(r=-0.14) and snack intake(r=-0.06). The number of tooth was positively correlated to detergent food intake(r=0.23) and negatively to preference for sweets(r=0.32), cariogenic food intake(r=-0.30) and snack intake(r=-0.21). The presence or absence of shaking teeth had a positive correlation to snack intake(r=0.14). The above-mentioned findings suggested that the dietary habits of the elderly people had a statistically significant relationship to subjective and objective oral health state, which indicated that there was a close relationship between oral health and dietary habits. Therefore how to improve dietary habits as well as oral health should be taken into account when oral health promotion programs are developed for the sake of the elderly. That would contribute to promoting the oral health of elderly people and eventually boosting their quality of life.

• 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.

• 대한영양사협회학술지
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• 제11권1호
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• pp.11-20
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• 2005

This study was conducted to investigate preference for convenience food and dietary attitude in college students in Seoul and Kyunggi-do area. This study used a questionnaires as instrument tool. Thequestionnaire consisted of socio-demographic characteristics of the subjects, the valuation of preference for convenience, the concern of nutrition, and the dietary attitude. The subject were 199 males and 137 females. The mean age of subjects was 22.4$\pm$2.3year. The results have been summarized as follows Male students preferred more convenience food than females. Male students liked chicken, ice cream, ramyeon, pizza·hamburgerandfemalestudentslikedchicken,pizza, ice cream, ramyeon·hamburger. The kinds of convenience foods for a substitute meal were ramyeon, hamburger, bread, potato in male group and female group had frequently ramyeon, hamburger, bread, rice cake for a substitute meal. Male students were more likely to eat ramyeon (p<0.01) and purchased sabalmyeon The subjects used to purchase sabalmyeon as main convenience food at convenient store The score of preference for convenience food in male group was higher than female group. The score of attitude toward balanced diet in female group was higher than male group(p<0.01). In scores of concern for nutrition information, balanced diet, and nutrition knowledge, Female group had higher scores of concern for nutrition information, balanced diet, and nutrition knowledge than that of male group (p<0.01).There was no significant difference in the degree of preference for packing types, however, Male group tended to prefer more micro wave type than female group. The persons to affect the consumption of convenience food were friends. There was no significant difference in the time of purchase convenience food, however, Male tended to purchase convenience food at the time of snack than female group. As a results, proper nutritional education and qualitative development of convenience food are required in order to improve the consuming attitude of consumers and their preference for convenience food.

• 한국식생활문화학회지
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• 제27권6호
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• pp.659-665
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• 2012

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

• 대한영양사협회학술지
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• 제16권2호
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.395-407
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• 2019

Objectives: This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students. Methods: The subjects were 406 university students in Cheongju, Korea, and the data were collected using a self-administered questionnaire. They were divided into two groups according to the Pittsburgh Sleep Quality Index (PSQI): good-quality sleepers (PSQI score ≤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a χ²-test, independent t-test, and analysis of covariance using the SPSS 25.0 program. Results: Fifty-two percent of university students were categorized as poor-quality sleepers by the PSQI. Students classified as poor-quality sleepers had delayed bedtimes, and a shorter duration in bed and total sleep hours than the good-quality sleepers did. Poor-quality sleepers were more prevalent among those who were female, having irregular mealtimes, or frequent late night meals. They also consumed fast food frequently, such as fried chicken and hamburgers, and noodles when adjusted for gender. In addition, drinks with caffeine over milk were dominant among poor-quality sleepers. Furthermore, the preferences for spicy and salty tastes and longer smartphone usage were more prevalent in those with poor-sleep quality. Conclusions: These results showed that more than 50% of university students reported disturbed sleep and poor quality sleep was associated with less desirable snack consumption and taste preference, more smartphone usage, and others. Therefore, nutrition education program along with lifestyle changes promoting sufficient sleep are encouraged to provide for university students, particularly those who have poor sleep quality.