• 한국가정과학회지
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• 제9권2호
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• pp.75-83
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• 2006

This study was carried out to investigate the eating out behaviors of adults in Jeonju area. A total of 500 adults were surveyed by questionnaires during January 2004. The subjects were aged 20 to over 50 years, and were classified into 4 groups (age $20{\sim}29,\;30{\sim}39,\;40{\sim}49$, and over 50). The data were analyzed using the SPSS 10.0 program. The results are summarized as follows: 78.2% of adults aged 50 and over answered they are 'eats three meals every day' (p<0.05). Breakfast was skipped in 73.3% of $20{\sim}29$ age group(p<0.001). As the age goes up, three meals and breakfast ratio were high. The highest frequency to dine out with a subjects were 2 or 3times a month(31.2%). About 40% of the $30{\sim}39$ age group spent daily $20,000{\sim}30,000$ Won for eating out. Korean foods were the most preferred menu for eating out in $40{\sim}49$ age group(p<0.001). Taste of food was the most important factor in selecting the menu (57.2%). Major source of restaurant information was recommendation by friends or relatives in $20{\sim}29$ age group(p<0.001). Dinner eat out was most frequent(45%) and lunch eat out on dinner eat out was 29%. Especially, 65.8% of $30{\sim}39$ age group was highest.

• 한국식품영양학회지
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• 제19권3호
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• pp.332-341
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• 2006

The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.495-505
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• 2002

A study was performed to develop as a screening tool the Simple Evaluation Questionnaire for Screening the Over-weight-type Dietary Pattern in 30 to 49 Year Old Adults. We used the data from the 30 to 49 year old subjects who participated in the three surveys - the health behavior survey, the dietary habit survey and the food intake survey - as the National Health and Nutrition Survey 1998. The 3,598 adults were classified into to two body fatness groups of normal (including underweight) and overweight (including obese) on the basis of their relative body weight (RBW) When comparing variables between the two groups, significant differences were found in gender, education, job, employment status, perceived health status, sadness / depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, drinking pattern (yes/no) , amount of alcoholic drinks, frequency of intoxication or drunkeness, amount of alcoholic drinks when drunk, intensity of exercise, frequency of exercise, exercise duration, skipped meals, small meals and drug supplements. In terms of food intake, there were significant differences in the daily food intake in terms of breakfast, dinner, daily kimchi and dairy products. In terms of mealtimes, we found differences in the amount of cooked rice at breakfast, kimchi at lunch, soup / kuk at dinner, fresh vegetables for snacks, fried foods for snacks between breakfast and lunch, and fruits /juices for snacks between lunch and dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis three times, we chose 10 questions for a simple evaluation of dietary patterns for the overweight-type category in order to give one point each. Among them we selected two questions to add one additional point and one question to add two additional points. The average scores of the overweight and normal groups, as shown by the developed questionnaire, were $5.97 \pm 2.36 \pm 7.36 \pm 2.21$, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 67%, 59% and 62%, respectively.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.675-688
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• 2003

The aim of this study was to investigate the dietary habits and the factors related to lifestyles in female college students with constipation. A survey was conducted using a self-administered questionnaires. Two hundred ninety one subjects participated in this study. All respondents were divided into three groups based on their frequency of stool evacuation: 129 subjects (44.3%) comprised the normal group, 109 (37.5%) the mild constipated group and 53 (18.2%) the severely constipated group. Abdominal pain and ailment during evacuation were higher and the feeling of relief after evacuation was lower in the normal group than in the two constipated groups. The greater the symptoms of constipation, the more laxatives were taken. The prevalence of constipation was lower in students who lived at home than in those who lived in other types of residences. The more pocket money the subject had, the more complaints they had about constipation symptoms. Forty three percent of the subjects ate meals regularly. The less frequently they ate meals and the greater the rate of skipping breakfasts and dining-out, the greater were their constipation symptoms. Rice and most of the food items in the vegetable food group were consumed less frequently in the two constipated groups than in the normal group. The severely constipated group ate food items in the fat group less frequently than the normal and mildly constipated groups. The beverage intake of the normal group tended to be lower than those of the two constipated groups; the constipated groups consumed fruits and vegetable juices less frequently and coffee and tea more frequently. The severely constipated group ate the least number of food items in the vegetable & fruit and fat food groups. Therefore, dietary habits and factors related to lifestyles should be changed through nutrition education programs aimed at improving the symptoms of constipation in young women.

• 대한지역사회영양학회지
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• 제21권5호
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• pp.405-414
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• 2016

Objectives: The associations between the eating behavior and energy and macronutrient intake from meals and snacks consumed during different times of the day across the menstrual cycle were investigated in 74 healthy female college students. Methods: A 9-day food record was collected during the last 3 days before menstrual onset (phase 1) and the first 3 days after menstrual onset (phase 2) and from the 4th to the 6th day after menstrual onset (phase 3), respectively. Anthropometry was assessed and eating behaviors were measured using the Dutch Eating Behavior Questionnaire (DEBQ). Results: External eating was the most prevalent type of eating behavior, followed by restrained eating and emotional eating. Restrained eating was positively associated with energy, carbohydrate and lipid intake at the breakfast and midmorning snack during phase 3. However, emotional eating was also positively related to energy and macronutrient intake at the dinner and after-dinner snack during phase 1 and phase 3, with higher level detected in the phase 1. The association of emotional eating with the snack consumption was highest in phase 1. External eating was positively associated with energy and macronutrient intakes at the dinner and after-dinner snack across the three phases, the highest level being phase 1. In addition, restrained eating was positively associated with the weight, body mass index(BMI), fat mass, waist and hip girth of the subjects. Conclusions: Eating behaviors varied with regard to meals and snacks consumed during different times of the day across the three menstrual phases. Dinner and afterdinner snack consumption in premenstrual phase could be considered as a time when women are more prone to overconsumption and uncontrolled eating.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.928-939
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• 2003

A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (Duroc${\times}$Large white${\times}$Longer white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A TEX>$5<{\times}5<$ Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine, threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p<0.05) in soybean meals. Furthermore, dehulling is also increased apparent digestibility of arginine, leucine, lysine, phenylalanine, alanine, glutamic acid, serine and gross amino acids (p<0.01). However, there were no significant differences found for histidine, methionine, tryptophan, cystine and glycine (p>0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient $R^2$ values of lysine and agrinine were 0.636 and 0.636 respectively.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.60-76
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• 2019

Objectives: The purpose of this study was to develop a systematic and standardized "The Survey on School Foodservice Program" that can identify the current status of school meals on the nationwide level. Methods: This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of "The Survey on School Foodservice Program", pilot study of a draft of "The Survey on School Foodservice Program", and suggestions of a final model of "The Survey on School Foodservice Program" from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23. Results: A draft of "The Survey on School Foodservice Program" was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of '2017 School Foodservice Survey' was conducted. The final model of "The Survey on School Foodservice Program" consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item. Conclusions: Based on the objective statistical data through "The Survey on School Foodservice Program", it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

• 한국생활과학회지
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• 제18권1호
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• pp.167-179
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• 2009

This study aims at examining perception of body weight control and lifestyles and food habits of under-weight, normal-weight and over-weight female college students. The data analysis were conducted by a body fat analyzer and questionnaires. The subjects were 368 female college students divided into three groups: the under-weight(UW), the normal-weight(NW), and the over-weight(OW), according to the guidelines of the Korean Society for the Study of Obesity(2000). Among the subjects, 18.2% were under-weight, 63.6% normal-weight, and 18.2% over-weight. Mean of body weights were 45.4kg, 53.3kg, and 63.7kg, and BMIs were $17.5kg/m^2$, $20.5kg/m^2$ and $24.6kg/m^2$ in the UW, NW, and OW groups, respectively. 'Self assessment of body weight' was significant at the level of p<0.001 according to the Obesity Index. Of the UW group, 41.8% considered their weight to be normal and 4.5% believed they are over-weight. In the NW group, 43.2% thought they are over-weight, 1.5% believed they are under-weight. 57.1 % of the UW group and 98.6% of the NW group had ever tried to reduce their weight. Their 'exercise frequency and exercise time' were not significant by the 01. 'Regularity in the daily life' of the subjects was significant at the level of p<0.05. 43.3 % of the OW group answered that they don't live regular daily lives. 'Sleeping time' of the subjects was significant at the level of p<0.05 by the 01. 41.8% of the OW group reported that they sleep 'between 7 and 8 hours a day' which was the highest rate among the three groups. 'Frequency of meals per day' was not significant by the OI. 'The speed of eating meals' was significant at p<0.01, 23.9% of the UW group, 31.2% of NW group, and 38.8% of OW group reported that they have meals 'in a very fast speed'. Concludingly, most of female college students conceive themselves as having inappropriate body image, which means that they need to be given additional education about nutrition and diet.

• 한국식품영양과학회지
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• 제30권5호
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• pp.978-985
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• 2001

본 연구에서는 식생활 관리능력이 부족하고 알코올 섭취수준이 높은 대학생의 올바른 식사관리 방안을 마련할 수 있는 기초자료를 제시해보고자 충남지역 일부 남자 대학생을 대상으로 알코올 비섭취군, 섭취군, 고섭취군으로 분류한후 일반환경, 식습관과 식행동, 건강 태 식품섭취 빈도 및 영양 섭취량등을 설문조사하였으며 그결과를 요약하면 다음과 같다. 조사대상자의 평균나이, 신장, 체중 및 체질량지수는 25.8$\pm$6.1세 , 171.5$\pm$5.4cm, 63.4$\pm$9.7 kg, 21.3$\pm$2.8kg/$m^2$이었으면 신장, 체중, 체질량지수는 세군간에 유의적인 차이를 보여 고 알콜올군, 알코올군, 비알코올군 순으로 높았다. (p<0.001, p<0.001, p<0.01). 주거형태와 식생활 관리자는 세군간에 유의한 차이가 있다 (p<0.05. p<0.01) 혼자 자취하는 비율과 스스로 식사를 준비하는 비율이 고 알코올군, 알코올군, 비알코올군 순으로 높았다. 생활습관과 관련된 조사항목으로 질환유무, 수면시간 및 비타민/무기질 보충제의 복용여부는 세 군간에 유의한 차이가 없었으며, 운동과 흡연비율은 세 군간에 유의한 차이를 보여(p<0.05, p<0.001)운동을 전혀 하지 않거나 흡연을 하지 않은 비율이 비 알코올군, 알코올군, 고알코올군 순으로 높았다. 식행동에 대한 결과로 아침, 점심, 저녁으로 결식빈도는 세 군별 유의한 차이가 없었으나 식사를 거르는 이유는 세 군별 유의한 차이를 보여(p<0.05)비알코올군과 알코올군은 시간이 부족해서 거른다는 비율이, 고알코올군은 습관적으로 식사를 거른다는 비율이 가장 높았다. 식사시간과 외식빈도는 세 군별 유의적인 차이가 없었다. 16가지 식품이나 식품군에 대한 섭취빈도에서 라면, 콩나물, 멸치, 커피나 세군간에 유의한 차이를 보여 (p<0.01, p<0.05, P<0.05, p<0.05) 고알코올군에서 하루에 한번 이상 섭취한다는 비율이 비알코올군이나 알코올군보다 높았다. 그밖에 쌀밥, 보리, 두부, 당근 등 12가지 식품이나 식품군의 섭취빈도는 세군간에 유의한 차이가 없었다. 영양소 섭취상태에서 열량 섭취량은 세 군간에 유의한 차이를 보여 알코올 군과 고알코올군이 비알코올보다 낮았으며(p<0.05), 그밖에 단백질, 칼슘, 철, 비타민 A, 비타민 $B_{1}$, 비타민 $B_{2}$, 나이아신 비타민 C 섭취량은 세 군간에 유의적인 차이가 없었다. 본 연구에서는 알코올을 과량 섭취하는 대학생들에거 나타난 식사 문제점들은 흡연비율, 습관적인 결식 비율, 라면의 섭취 비율이 높은 것이었다. 이들은 자취를 하거나 식사관리를 스스로 하는 비율이 높아 적절한 알코올 섭취교육과 함께 식사 관리지도가 동시에 이루어져야 할 것으로 보여진다.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.253-262
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• 2000

A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. $\ulcorner$Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food.$\lrcorner$