• 한국식생활문화학회지
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• 제10권2호
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• pp.125-132
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• 1995

The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.

• 한국식생활문화학회지
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• 제32권4호
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• 한국식품조리과학회지
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• 제8권3호
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• pp.323-332
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• 1992

This study was carried out to investigate work analysis by use of work sampling and productivity of school feeding at three elementary schools in Seoul. The results were as knows: 1. In the mean work percent of dietitians The direct work functions showed the highest, as the mean work percent was 40.4% for me direct work functions, 29.9% for me indirect work functions and 29.8% for me delays. Among the direct work functions, routine clerical was 30.9%, and receiving was 9.5%. 2. In the mean work percent of bakers The direct work functions (73.5%) marked the highest. Among those, cooking was 41.8%, transportation was 15.9%, and cleaning was 8.5%. 3. In the mean work percent of workers The direct work functions (781%) were me highest. Among those, the decreasing order was cooking (32.3%), cleaning (27.8%), and transportation (13.8%). 4. Work percent per labor hour The work percent per labor hour of dietitians was higher in the morning than in me afternoon, while they continued to work even during the lunch time. Bakers usually worked in me morning, but rarely worked in me afternoon. Workers had lunch and break time after their food service. In me school aided by parents volunteers, the total work time of workers was reduced by an hour and their work percent in me afternoon was high. 5. The number of mea1s served per labor hour was 32.6 meals, and me labor time spent per served mea1 was 1.8 minutes.

• 대한영양사협회학술지
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• 제17권3호
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• pp.259-275
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• 2011

The purpose of this study was to determine the factors related to eating behavior of breakfast and dietary life score in elementary, middle, and high school students. This study was conducted by administering questionnaires, and data were analyzed by the SPSS program. The subjects were divided into three groups according to school group (elementary, middle, and high school). The subjects consisted of 1,879 students (male 973, female 906) from 11 schools in Kyungpook. The distribution of subjects was as follows: elementary school children 682, middle school students 702, and high school students 495. The results are summarized as follows. Dietary life score was 72.64 for elementary school students, 64.77 for middle school students, and 62.67 for high school students. Frequency of eating breakfast and reasons for skipping breakfast were significantly different according to school group (P<0.001, P<0.01, respectively). The main reason for skipping breakfast was 'habitual skip' for elementary and middle school students (54.8%, 46.7%) and 'getting up too late' in high school students (55.4%). There were no significant association between frequency of eating breakfast and BMI. However, there were significant differences in school performance and sleeping hours according to frequency of eating breakfast (P<0.001, P<0.01, respectively). Dietary life score was significantly different according to frequency of eating breakfast (P<0.001). These results stress the need for intervention programs aimed at decreasing the frequency of skipping breakfast in children and students at school. Further, those who prepares meals for children must increase their concern about preparing breakfast.

• 대한영양사협회학술지
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• 제19권1호
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• pp.59-68
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• 2013

This study examined the effects of a brown rice vegetarian diet and outdoor walking exercise program on body composition and blood lipid parameters in collegians. The mean age of respondents was 21.8 yrs (males) and 21.7 yrs (females). During the ten-day program, the respondents lived in a dormitory and had three meals. The respondents exercised one hour in the morning (6:20~7:20 am) and attended one and a half hour evening lecture (7:00~8:30 pm) everyday. The brown rice vegetarian diet consisted of brown rice, whole grain bread, beans, fresh vegetables, and fresh fruits contained $2043.2{\pm}112.7$ kcal (97.3% of RNI), 66.7 g protein (133.3% of RNI), 33.6 g dietary fiber (168.2% of RNI), vitamin A (194.2% of RNI), vitamin $B_1$(245.5% of RNI), vitamin $B_2$(225.1% of RNI), niacin (233.7% of RNI), vitamin $B_6$(277.1% of RNI), folic acid (128.4% of RNI), vitamin C (334.6% of RNI), iron (131.9% of RNI), zinc (112.4% of RNI) and calcium (60.3% of RNI). The results showed that there were significant increases in body weight (P<0.05) and BMI (P<0.05) in males and body weight (P<0.05) and lean body mass (P<0.01) in females. In addition, there were significant decreases in total cholesterol (P<0.001), LDL cholesterol (P<0.001), TG (P<0.05), and HDL-cholesterol (P<0.001) in males and total cholesterol (P<0.01) and LDL-cholesterol (P<0.01) in female. The ten day brown rice vegetarian diet rich in fiber and outdoor walking exercise program significantly increased body weight and decreased total cholesterol and LDL-cholesterol in collegians.

• Journal of the Korean Wood Science and Technology
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• 제24권1호
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• pp.27-33
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• 1996

The aim of this research was to investigate the chemical components of C30 compounds, especially triterpenoids in Korean native mistletoes of Korthalsella japonicus Engler parasiting to Camellia japonica L., Viscum album var. coloratum (Kom.) Ohmi, to Quercus acutissima Carruth. and Loran-thus yadoriko Sieb. to Neolitsea sericea (BI.) Koidz. For the identification of triterpenoidal components, alkaline hydrolyzates of mistletoes meals were analyzed by TLC, GC, and GC/MS. The content of oleanolic acid and ursolic acid derivatives were highest in K. japonica. In V. album, there was no big difference between leaves and twigs in content. but oleanolic acid in leaves. and olean-12-en-$3{\beta}$-ol and lup-20(29)-en-3-one in twigs were prominent. Similiar to V. album in L. yadoriki there was no difference between leaves and twigs in content, and both olean-12-en-$3{\beta}$-ol, lup-20(29)-en-3-one and urs-12-en-$3{\beta}$-ol in leaves, lup-20(29)-en-3-one in twigs were abundant. Triterpenoids as olea-12-en-$3{\beta}$-ol, lupe-20(29)-en-3-one, 3-oxo-urs-12-en-24-oic acid, and $21{\beta}$-A'-neogam-macer-22(29)-en-3-ol acetate were common in all samples tested. whereas ursolic acid only in P. japonicus and ursenol in L. yadoriki were detected. And P. japonicus had the largest number of triterpenoids and showed the highest in biological activity. So it is noted that Korean mistletoes tested in the study had three types of triterpenoid, oleanane, lupane, and ursane, irrespective of hosts, sampling positions and species.

• 한국식품영양학회지
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• 제29권3호
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• pp.363-370
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• 2016

The purpose of this study is to investigate the dietary life status according to smart device use among university students. In 2015, data was collected during a 3 month survey of the eating behaviors, lifestyles, eating habits, and use of smart devices of 550 university students, as well as their dependency on smartphones. Ultimately, 520 subjects (94.5% analysis rate) were divided into three groups based on their daily use time of smart device: low-use group (<4.7 hours, n=173), medium-use group (${\geq}4.7hours$ and <6.4 hours, n=174), and high-use group (${\geq}6.4hours$, n=173). The more frequent use groups showed a higher level of dependency on the smartphone. Breakfast was found to be the most commonly skipped meal; and the high-use group showed a higher response of irregular meals than low-use group. In assessment of eating habits, the subjects with less smart device usage ate more regularly and at fixed times, did not overeat, drank milk everyday, and did not consume processed food as often. To sum up, more irregularity of meal and undesirable eating habits were found among university students with higher use of smart devices. These results suggest that a control of smart device usage would lead to a more desirable dietary life in university students.

• 한국생활과학회지
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• 제7권2호
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• 가족자원경영과 정책
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• 제23권3호
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• pp.75-88
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• 2019

This study focuses on changes in a father's role from one that is work-centered to a work-family balance, analyzing the type of father's work-family reconciliation and to compare the differences among the types. An online survey was conducted with 1,037 fathers of school-aged children. The survey subjects were assigned to a ratio of 1:2:1:1 for fathers who have a child in kindergarten, elementary school, middle school and high school. The fathers' work-family reconciliation type was a variable composed of three categories: work-centered, family-centered, and work-family centered. In the research model of this study, the fathers' work-family reconciliation type was influenced by family characteristics(the age of first child, the number of children, dual earner, and spouse support) and work characteristics(weekly working hours, work flexibility, and leaving work on time). We analyzed characteristics of work-family reconciliation through housework time, child care time, leisure time, family meals, and time spend talking with their children. The results showed that father's work-family reconciliation type was significantly different according to the characteristics such as first child age and spouse support, work characteristics such as weekly working hours and leaving work on time. The time distribution differed significantly depending on the father's work-family reconciliation type. Therefore, a fathers' work-family reconciliation can be considered typified by the interaction of family and work characteristics. This study suggests policy implications for supporting fathers' work-family reconciliation.

• 동아시아식생활학회지
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• 제14권6호
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• pp.542-550
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• 2004

This study was aimed for examining the changes of eating habit and behavior according to the degree of stress of elementary school students. It was tried to identify their daily stress levels and their relevances with the changes of their eating habits and behaviosr. The subjects were 500 students from fifth and sixth grades in three elementary schools in Seoul. The students surveyed showed to get moderately stressed in general. The stress level of girls were higher than that of boys(p<0.001) in the individual area. The breakfast ratio of the low stressed group(LS) marked higher(p<0.001) than those of both the middle-(MS) and highly-stressed group(HS). In other words, the LS group had regular breakfast. The main reason why they were skipping breakfast was lack of time. The amount of a meal in the HS group was noticeably bigger than the other two groups(p<0.05) and the amount of salt and spices used was higher(p<0.01). The amount of food taken when they got stressed was increased remarkably higher in the HS group and students in that group had snacks as the way of relieving the stress. The HS group displayed higher ratio of the unbalanced diet habit. There were noticeable differences in the eating habit and behavior, i.e. the amount of meals, of salt used and whether eating breakfast or not, in accordance of the levels of stress.