• Korean Journal of Community Nutrition
• /
• v.9 no.6
• /
• pp.706-715
• /
• 2004

The objective of this study was to compare early child care center teachers' attitudes for meal and snack guidance between Sweden and Korea. Participants were 251 early child care center teachers (Sweden: 134, Korea: 117) working in Goetebory, Sweden, and Seoul, Korea. The survey was conducted from December in 2003 to February in 2004. SPSS programme was used for statistical analysis. Sixty five point eight percent of the Korean early child care center teachers provided a certain amount of foods for children. But $20.9\%$ of Swedish provided a certain amount of foods for children, $79.1\%$ of them provided the amount a child wanted. Sixty one point seven percent of Korean teachers allowed a child leave foods on the plate, but $95.5\%$ of Swedish teachers asked a child eat all food on the plate. When a child didn't want to eat, $61.1\%$ of the Korean teachers fed him/her, but $11.0\%$ of the Swedish teachers did. Only $42.4\%$ of the Swedish teachers allowed a children eat sweets, but $92.9\%$ of Korean did. The Swedish teachers' perception for food guidance were eating by child himself/herself > washing hands before eating > having appropriate table manner > eating as talking with friends > not playing during the meal time, while the Korean teachers' was taking various food > having appropriate table manner > eating by child himself/herself, not playing during the meal time > washing hands before eating. The Swedish teachers thought 'eating as talking with friends' and 'eating by child himself/herself' is important, where as the Korean's did 'eating without making noise', 'not playing during the mealtime' in the eating behavior. For 'brushing teeth after meal' the Swedish teachers' score (1.5) was lower than the Korean (4.2). The results is necessary to improve meal and snack guidance for Korean early child care center teachers' education.

• Journal of the Korean Home Economics Association
• /
• v.41 no.3
• /
• pp.181-196
• /
• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.16-22
• /
• 1999

The relation between food intakes and dental caries was investigated with 211 primary school students (83 boys and 128 girls) in Kumsan area. The results were as follows. The rate of dental caries of the subjects was 65.4%. 83.9% of the subjects had a snack, 69.5% of students having a snack and 44.1% of students having not snack was dental caries (p<0.001). For tooth brushing numbers per day, 38.4% of subjects was one time, and 61.6% was more than two times. For tooth brushing time, 31.8% had before meals and 68.2% after meals. The intake frequency rate of main food was cooked rice 33.30%, ramyun 14.81%, bread 9.57%, rice cake 6.16%, nodule 4.88% in good group, and cooked rice 27.04%, rice cake 12.04%, ramyun 8.50%, bread 8.11%, fried rice 5.49% in dental caries group. The intake frequency rate of a side dish was kimchi 13.88%, egg 6.21%, dried laver 5.51%, fish paste 5.51%, fish 5.03%, kongjaban 0.44% in good group, and potato soup 6.86%, cucumber 6.56%, sprout soup 5.78%, bean curd 5.33%, sesame leaf 5.21%, lettuce 1.23% in dental caries group. The intake frequency rate for snack was ice cream 9.85%, biscuit 7.35%, gum 6.17%, chestnut 6.16%, apple 5.81%, milk 5.56%, yogurt 4.86%, gypo 4.39%, candy 4.15%, chocolete 3.91% in good group, and biscuit 10.00%, ice cream 6.75%, candy 5.88%, fruit canned food 5.70%, milk 5.41%, corn 5.00%, banana 5.00%, peanut 4.42%, fritter 4.39% in dental caries group. The rate of cariogenic food, detergent food, protective food in a side dish were 4.0%, 40.8%, 55.1%o in good group, and 11.5%, 43.9%, 44.6% in dental group respectively (p<0.001). The rate of cariogenic food, detergent food, protective food in a snack 67.8%, 10.4%, 21.7% in good caries group, and 75.3%, 8.8%, 15.9% in dental caries group respectively (p＜0.001).

• Journal of Environmental Health Sciences
• /
• v.12 no.2
• /
• pp.49-66
• /
• 1986

The purpose of this study was to investigate nutrition intake of high school girls related to food habit, physical status, family environmental factor. The survey of 216 high school girls, aged 15 to 17 years old in Seoul area was conducted from April, 21 to 30, 1986. Food habit and family environmental factor were researched by means of questionnaires and nutrition intake was surveyed. by recording the kinds, amounts and ingredients of foods taken by the girls for two days, and height and weight were also measured during the period. The findings are summarized as follows: 1. Mean value of height and weight of the girls were 157.6cm and 50.9kg. 2. Number of family members per household was 5.2. Mean value of father's age was 47.1 and mean value of mother's age was 43.6. 44.9% of the girls had fathers who graduated the college, 41.6% of the girls had mothers who graduated the high school and 29.2% of the girls had mothers who had the job. 3. Breakfast missing rate was high, most of the reason for breakfast missing was 'have no time to eat' and time for breakfast was short. 64.4% of the girls had meal irregularly. 4. Mean daily intake of all nutrients except vitamin A and riboflavin was higher than Recommended Dietary Allowances. Mean caloric intake was 89.8% of R.D.A.. Breakfast intake of energy and most of nutrients was less than snack. Mean meal balance score was 47.9 and mean food diversity score was 13.4. 5. Mother's education level was related to intake of protein and calcium and height. Breakfast and lunch missing and number of snack intake were related with nutrition intake.

• Journal of Nutrition and Health
• /
• v.47 no.6
• /
• pp.416-425
• /
• 2014

Purpose: The purpose of this study was to investigate the stress, dietary habits, dietary behaviors, and health-related behavior of nurses. Method: The subjects of this study were 161 nurses studying at a cyber university. The general characteristics, stress, dietary habits, dietary behaviors, and health-related behavior of the subjects were surveyed using a self-administered questionnaire in October, 2010. The subjects were divided into two groups according to the working pattern: shift workers (n = 110) and non-shift workers (n = 51). Results: In the general characteristics, there were significant differences in marriage, monthly income, employment type, and job satisfaction between the two groups. Total stress score did not differ significantly between the two groups. In dietary habits, significant differences in meal regularity, skipping meals, skipping reasons, having regular mealtimes, frequency of snack and the snack time between shift workers and non-shift workers (p<0.05). Total score of dietary behaviors in shift workers was significantly lower than that in non-shift workers (p<0.05). Score of shift workers in taking three meals per day regularly was significantly lower than that of non-shift workers. In health-related behavior, a significant difference in sleeping time was observed between shift workers and non-shift workers. Dietary behavior showed negative correlation with shift work (r = 0.176) and positive correlation with health consciousness (r = 0.210) and perceived health status (r = 0.198) in subjects after adjustment for age, marriage, monthly income, and employment type (p < 0.05). Multiple regression analysis revealed that shift work, health consciousness, and perceived health status affected dietary behavior in subjects. Conclusion: These results indicate that shift working nurses had poor dietary habits and dietary behaviors, and these dietary behaviors are affected by their shift work, health consciousness, and perceive health status.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.2
• /
• pp.127-134
• /
• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.452-462
• /
• 2012

The study was conducted to investigate the dietary behaviors and lifestyles of Korean university students and Chinese international students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean university students and 198 Chinese international students. Statistical data analysis was completed using SPSS v. 12.0. Breakfast-skipping among subjects was very common, and the most frequently given reason for skipping this meal was 'lack of time'. More than 85% of Korean male students and 75% of Korean female students reported regularly eating lunch in university canteens or restaurants around campus, whereas 86% of Chinese male students and 82% of Chinese female students regularly ate their lunches in university canteens or at home. About 62% of Korean male students, 72% of Korean female students, 48% of Chinese male students, and 70% of Chinese female students responded that they do not regularly eat dinner, the main reasons cited for this being 'irregularity of lifestyle' and 'part-time work'. Snack intake by the subjects was high. Beverages were the snack item most frequently consumed by Korean and Chinese male students, whereas cookies and fruits were most frequently consumed by Korean and Chinese female students. About 28% of Korean male students and 44% of Chinese male students were smokers, respectively. Half of Chinese female students drank alcohol once or twice a week. About 42% of Korean male students and 65% of Chinese male students played sports, respectively. Dietary behaviors and lifestyles of Korean and Chinese students tended to be very similar. Chinese students performed more health-oriented activities in comparison to Korean students. In conclusion, a practical and foreigner-friendly nutritional education program should be devised in order to correct the dietary behaviors and health-related lifestyles of Korean and Chinese students.

• Korean Journal of Community Nutrition
• /
• v.13 no.3
• /
• pp.307-322
• /
• 2008

This study was carried out to examine dietary habits, food frequency and dietary attitudes by gender and nutrition knowledge level in upper-grade school children. Subjects were 223 boys and 208 girls attending 13 elementary schools (5 th and 6 th graders). A self-administered questionnaire was developed to assess nutrition knowledge, dietary habits, food frequency, and dietary attitudes. Nutrition knowledge score assessed by 19 questions was significantly higher in girls than in boys. There were significant differences between boys and girls in several items in dietary habits such as enough breakfast time, dinner regularity, number of side dishes, eating speed, type of snack after dinner, and degree of saltiness of dishes. Girls consumed staple foods such as rice, noodles or bread more frequently, and consumed less frequently ramyun, fried foods, fast foods, and Chinese foods than boys. In addition, girls had more positive dietary attitudes in trying to reduce fast foods, Chinese foods, ramyun and fried foods. Also children in the high or moderate nutrition knowledge level groups had better dietary habits in frequency of meals, frequency of breakfast, enough breakfast time, dinner regularity, activity during the meal, number of side dishes, eating speed, type of snack after dinner, and better food choices by eating staple foods and vegetable side dishes, meats and beans more frequently, and fried foods, doughnuts/cakes, Chinese foods less frequently, and had better dietary attitudes in breakfast, vegetables and fruit intake than children in the low nutrition knowledge level group. Our results showed that dietary habits, food frequency and dietary attitudes were different by gender and nutrition knowledge level. These results suggest that in developing nutrition education program for elementary school children, the differences between gender and nutrition knowledge level should be considered. Nutrition education in elementary schools may change dietary habits and dietary attitudes through increasing nutrition knowledge.

• Journal of Nutrition and Health
• /
• v.39 no.1
• /
• pp.35-43
• /
• 2006

This study aimed to evaluate the effect of dietary fiber supplementation with snack type on functional constipation. We conducted a double blind case-control study with 3 groups; placebo, low dose group (LD: insoluble fiber 7 g/d + soluble fiber 1.2 g/d) and high dose group (HD: insoluble fiber 14 g/d + soluble fiber 2.4 g/d) , which were randomly assigned out of subjects with functional constipation, defined by modified Rome II criteria. We measured anthropometric parameters and evaluated the bowel movement frequency, stool type, straining, sense of complete evacuation, abdominal discomfort/pain, abdominal inflation, relief and colon transit time before, during the supplementation. Both LD and HD groups had significant improvement in straining, sense of complete evacuation and satisfactory relief compared with placebo group (p < 0.05). When subdivide by baseline colon transit time (less than 24 hrs/ 24 hrs or more and less than 72 hrs / 72 hrs or more), only HD group had significantly improvement; colon transit time recovered near by 24 hrs in subjects of 'less than 24 hrs' (from $7.57{\pm}1.40$ hrs to $25.2{\pm}3.91$ hrs, p < 0.01) and reduced in those of '24hr or more and less than 72 hr' (from $47.0{\pm}3.36$ hrs to $31.3{\pm}4.31$ hrs, p < 0.01) and '72 hr or more' (from $106.7{\pm}10.7$ hrs to $85.0{\pm}13.1$ hrs, P < 0.05) subjects. Particularly, positive effect of fiber supplementation on straining and sense of complete evacuation in test groups seemed to be greater in subjects of '24 hrs or less' and '24 hrs or more and less' than 72 hrs' than those of '72 hrs or more'. In conclusion, subjects with functional constipation, particularly those having colon transit time less than 72 hrs can significantly improve, at least in part, symptom related to constipation by fiber supplementation of snack type without serious side effects.

• Journal of the Korean Society of Marine Environment & Safety
• /
• v.10 no.2 s.21
• /
• pp.7-15
• /
• 2004

To maintain and improve seafarers oral health, I investigated and analyzed the oral health status of seafarers: who are safety training at Korea Institute of Maritime and Fisheries Technology located in Busan. The results of the investigation and analysis are as follows: Two times of brushing teeth a day occupied $51.0\%$ the largest percentage, mixed brushing method was the highest as $39.0\%$, $64.2\% of respondents have recieved teeth scaling. Two or three of times snack intake per day occupied $62.6\%$ the largest percentage. Based on the objects' answer on oral status, the persons answered that my oral status is 'good' $25.9\%$ 'bad' $38.3\%$ occupied The persons with a decayed tooth occupied $78.1\%$ and as for the subjective symptoms of oral disease, $25.6\%$ of respondents answered that I felt sensitivity. Intraoral discomfortable symptoms in the respect of each age, under forty age had dental decay, over forty age had sensitivity of teeth. The more has a intake snack, the more has an oral disease and oral decayed tooth. As a whole of the above results in order to control oral health of the seafarers reasonably, time and economic limiting factors must be solved in the first. In planning oral health education, practicability should be emphasized especially.