• Journal of Nutrition and Health
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• v.41 no.8
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• pp.797-808
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• 2008

This study has been carried out to obtain information related to food habits and snacking behaviors including health related behaviors. The subjects were 300 middle school students (144 boys and 156 girls). The results were as follows: Average height and weight of boys were 162.3 cm and 54.1 kg respectively. Those of girls were 159.8 cm and 49.0 kg respectively. 59.0% of the subjects of the subjects had 10,000-30,000 won as monthly allowances and their subjective health condition was good (55.7%). In the regularity of meal, 47.0% of the subjects had twice a day, the main reason for skipping meal was insufficient time to eat due to oversleep (54.3%). Most of the subjects (75.0%) had a prejudice in food selection because of a bad taste. 62.0% of the subjects ate snack between meals more than three times a week, because they were hungry, good taste and habitual. The criteria of choosing snack were taste, nutrition and quality of food. Food as snacks they frequently had fruits, milk and milk products, cookies, chocolate in order. Boys had more french fries than girls, girls had more fruits, cookies and chocolate than boys. Average food habit score of boys (49.27 ${\pm}$ 7.53) was higher than that of girls (48.54 ${\pm}$ 7.81). The group who had a higher food habit score, they had more fruits and less soft drink as snacks, lower BMI, and also less monthly allowance than the group who had a lower food habit score. This study may provide basic information on eating habits of middle school students, suggests that nutrition education or counseling can improve food habits and develop positive behaviors toward healthy diets.

• Journal of the korean academy of Pediatric Dentistry
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• v.29 no.2
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• pp.226-236
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• 2002

The purpose of this study was to get descriptive statistics of the contributing factors for early childhood caries and to predict the relationship of dietary, behavior factors and health status factors of the mother and child at pregnancy and after birth. 411 first caregivers of 5-year-old children in 12 kindergartens in Kangnung city were selected by stratified random cluster sampling. They were asked to fill out questionnaires and 364 of them responded. The obtained results were as follow: 1. Over the three-Fourth of children used nursing bottle or had breast feeding habit beyond the age of 1 year. 2. 8.7% of respondents didn't recognize the necessity of the preventive measures immediate after eruption of primary tooth, and only 35.1% replied that they had begun tooth cleaning. 3. Over 90% of children brush the teeth more than once per day. But over half (614%) of them brush their teeth without parents instruction. Sixty percent of children eat between the meals as often as 1-3 time(s) a day and the remainder at any times. 4. The first time of dental visit was for most children (87%) at over 3 years, recommending the earlier dental visit. Notwithstanding the rate of routine dental visit experience was relatively high(40.2%), implicating positive parents' attitude about oral health at Kangnung area. 5. The relationships between oral health state of the parents and the variables such as the timing of the first tooth cleaning, the frequency of brushing, the time of first dental visit, and the reason of first dental visit were not statistically significant. Together, there was no statistically significant difference between rural and urban area, private and public kindergarten, and boy and girl($x^2-test$, p>.05 or Fisher's exact test, p>.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.71-85
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• 1984

The purpose of this study was to get a data which can provide a basis for future direction in nutritional education and to build up right eating habit and to find the way how to improve food life and the nutritional supply by evaluating the current nutritional intake of average middle school girls through the survey study of their daily food intakes and physical status. The survey of nutritional intakes and physical status in two girls middle schools, namely Jang'hung girls middle school at Jang'hung Up and Bo'song girls middle school at Bo'song Up, were carried by teachers majoring in Home Economics and nurse-teachers from 5 July to 7 July 1983. From a total of 1080 subjects of two girls middle schools, 887 subjects were surveyed. The results obtained from survey are summarized as follow: 1) Physical Status Average height, weight and chest girth of subjects in both middle schools were much lower than the Korean average standard (p<0.005${\sim}$p<0.001) and t-score of differences between two middle school girls were not significant. Rohrer index, nutrition rate and physique rate were also lower than Korean averag standard through all the ages in both girls middle schools. Menarche appeared mainly between the age of 13 to 15 (91.55 %), with a mean age of 14 (35. 01 %) and which was experienced by the subjects of 51.52 percentage among total surveyed Iniddlf school girls. 2) Nutritional Intakes The average daily intakes of all nutrient except iron, vitamin A, thiamin, ascorbic acid and niacin was lower than Korean Recommanded Dietary Allowances (RDA) . Especially average intake of calorie and calcium were much lower than Korean RDA(p<0.001) while average intake of thiamine and ascorbic acid were much higher than Korean RDA (p<0.001). T-score of differences of iron, thiamin, riboflavin between two middle school girls were very significant (p<0.001). Generally iron and riboflavin were the highest rate of intakes through three meals and breakfast took charge of considerable amount of all nutrient intake without omitting anything (about 30 % of daily nutrient intake). The nutrients of which ratio of nutrient intake by snack was more than 16.7 % were vitamin A, thiamin, riboflavin, ascorbic acid etc. and snack foods which were intake frequently in both middle school girls commonly were fruits, milk and milk products, bread and biscuits in sequence. 3) Correlations and t-score between physical status, menarche and nutrient intakes. Average intake of calorie at Jang'hung area was positively correlated with height, weight, nutrition rate and physique rate and this correlation was very significant (p<0.005). Average intake of calorie was also correlated with chest girth and Rohrer index (P<0.05). At Bo'song area, averse intake of riboflavin was negatively correlated with all the items of physical status (p<0.05-p<0.005), vitamin A was negatively correlated with chest girth and Rohrer index (p<0.05 respectively) and thiamin was also negatively correlated with chest girth, Rohrer index and nutrition rate (p<0.05 respectively). Especially niacin showed a negative cor-relation with all the items of physical status very significantly (p<0.005).The time of menarche showed a positive correlation with iron in both middle school girls commonly P<0.05 at Jang'hung, p<0.10 at Bo'song).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.544-556
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• 2011

This study investigated how elementary schoolers (n=159, 9~11 years) and middle schoolers (n=176, 13~15 years) perceived maternal parenting style dimensions, both general and child-feeding related, and whether these dimensions are associated with the subject's food behaviors. The exploratory factor analysis resulted in a solution of 10 parenting dimensions (reasonable guidance, affection and involvement, achievement expectation, clear behavioral regulation, criticism and anger, overprotection, psychological punishment, harsh punishment, punish by withdrawal of child's privileges, and lack of punishment) and 8 child-feeding dimensions (portion control, restriction, pressure to eat, monitor, undesirable model, desirable model, discourage unhealthful eating, and encourage healthful eating) with 49 and 43 items, respectively. Three parenting styles, authoritarian, permissive, and authoritative, were extracted via a second factor analysis using the 10 parenting dimensions. The correlation analysis indicated that authoritarian style was positively correlated with 'restriction' and 'undesirable model', while permissive style was negatively correlated with 'encourage healthful eating' in both groups. Authoritative style was strongly associated with all of the child-feeding dimensions except for 'undesirable model'. For food behaviors, the more likely elementary schoolers and middle schoolers perceived their mothers as authoritarian and permissive, respectively, the more unhealthful foods were consumed. The consumption frequency of healthful foods increased as mothers were perceived to be authoritative. More elementary schoolers of authoritative mothers ate meals with parents. Findings suggest that maternal parenting styles and dimensions, child-feeding dimensions, and child's food behaviors are associated. It may be that authoritarian and permissive styles are more detrimental for elementary schoolers and middle schoolers, respectively, whereas authoritative style is beneficial for both groups in terms of subject's food behaviors.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.445-455
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• 2007

This study surveyed university students in the Seoul area regarding their awareness of family restaurants and visiting experiences. Frequency analysis was used to study the data. Most of the repliers (92.0%) had visiting experiences and visited on weekends (72.4%), paying \$10,000{\sim}15,000$ for meals. In correlation analysis of the general characteristics and reasons for visiting, there were significant differences according to gender (p<0.01) and major study area (p<0.005). During visits the factor considered most important relative to the surroundings was food styling. The factors valued most highly when selecting a family restaurant were "good taste" (43.5%) and "good discounts" (26.3%) respectively. The favorite family restaurant was Outback Steakhouse (34.7%), and 86.4% of repliers had used a membership card, with 46.9% being satisfied with using the membership card. The conditions for using a family restaurant and satisfaction differences in each category, included: the amount of food (p<0.1) for the number of visits, taste (p<0.01), food shape and styling (p<0.05), surroundings (p<0.1), and interior (p<0.05): and for the meal fee per person, price (p<0.05) and sanitation (p<0.05), all showing significant differences as reasons for using the restaurants. In the factor analysis of nine categories, three factors: service, food, and economics were acquired, and their Cronbach's ${\alpha}$ values were 0.778, 0.671, and 0.587. Satisfaction toward food and service had a positive correlation of 0.457. Satisfaction toward food and economics increased a family restaurant's overall satisfaction score, and satisfaction toward service did not have a significant influence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.420-436
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• 2016

The purpose of this study was to identify the status of task performance and working conditions for nutrition teachers in order to determine new ways to improve the current nutrition system and increase job satisfaction among teachers. From the 14th of July to the 26th of September 2014, email questionnaires were distributed to and collected from 311 nutrition teachers nationwide, including teachers at elementary, middle, and high schools. The results are as follows. First, over 90% of nutrition teachers indicated that their work was demanding. In particular, 63.5% of nutrition teachers at high schools worked more than 40 hours of overtime per month. Second, 73% of nutrition teachers provided nutrition education, but the percentage significantly decreased at upper levels of school. Nutrition teachers had difficulties teaching due to the absence of standard teaching materials and a lack of time due to excessive work. Teachers also wanted 30 hours of job training once per year during their vacation organized by the regional Department of Education. Third, around half of the nutrition teachers considered that promotion and transfer professions are necessary for systematic foodservice and education. An additional allowance was demanded by nutrition teachers at schools that serve two or three meals per day. Considering the results, alleviating the workload of nutrition teachers and more time preparing nutrition classes for student are required. Fair evaluation of job performance that considers work conditions of nutrition teachers should be considered.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.1-9
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• 1973

I. Subject of the Study: Studies on the economical nutrition supplement of cereal foods for the improvement in our notional eating habits. II. Purpose and Importance of the Study: 1. Our nation is confronted with the situation that the rice, a principal food, short of some essential amino acids, lysine and threonine, leads to imbalanced meals insufficient in the nutrient of protein, to bring many difficulties in the elevation of our national physique. 2. The shortage of even the rice imperfect in the nutrient of protein makes the import of lots of foreign rice inevitable. It is considered that the protein supplement and decrease in the consumption amount, of rice, is a serious key to the solution of our food difficulty, and then a way of the proetin supplement of rice through the addition of essential amino acid is to be rarely applied in the view of the our present finance and situation. 3. In the present experiment, therefore, it aims to the suggestion of an aspect of the improvement in our national eating habits guiding in the nutrition elevation which our nation can afford economically through the development of first, a way of the protein supplement by the mixture of cereals producted plentifully in our country, and second, a way of the decrease in the consumption amount and the improvement in the nutrition of rice through the substitution of the other cereals for rice. III. Contents of Scope of the Study: 1. Objects of the study: Objects of the study are the following three items; a) The nutrition supplement of rice through the mixture of cereals. Our nation makes mainly rice as a principal food, but practically many kinds of cereal are produced in our country. They contain different levels and qualities of each nutrient and they are different from one another in the kinds of essential amino acid consisting protein. For that reason, the mutual complement efficeincy of insufficient nutrients is observed through the mixture of cereals. b) The nutrition supplement of rice through the addition of superior protein sources to rice, a principal food. The development of rice as superior foods in the sense of nutrition is conducted through the risement in protein quality by the addition of protein sources in good quality, for example, fish flour (anchovy flour), egg powder, milk powder, and so on, and through the supplement of vitamins and minerals. c) The decrease in the consumption amount of rice through the substitution of the other cereals for rice, as a principal food. The compensation for the short amount of rice is made by the reduction in the consumption of rice through the discovery of a way of substitution of the other cereals for rice, as a principal food and of the settlement of problems in nutrition and finance subsequent to this. 2. Contents of the study: a) An ideal mixture-ratio of cereals is established for rats by feeding mixed foods(rice-barely or rice-wheat) containing 5%, 15%, 25%, 35% and 45% level of either barely or wheat. b) The nutritive value is determined in the whole subsititution of other foods for rice, and then, a way of the complement of over and under nutrients is devised. c) The ideal combination is investigated for rats through feeding mixed foods of main food, rice and supplement foods of protein sources, soy bean, fish flour, egg powder and milk Powder. d) According to results from the above three experiments, the concise functional test for men and the examination of economical property are made. 3. Scope of the study: a) The observation of the effect of each diet on the growth rate for rats. The growth rate of rats was observed for 15 groups of mixed foods of a main food, rice, and wheat flour, barley powder or soy bean powder, respectively, and 12 groups of wheat flour diets supplemented with $1{\sim}3%$ milk powder, and rice or wheat flour diets supplemented with 5% of milk powder, egg powder, fish flour or soy bean powder, respectively. b) The determination of food consumption. The food consumption was determined at weekly intervals for 27 kinds of diet described in a) item. c) The determination of food efficiency rate. The food efficiency rate for each diet was determined by calculation from the gained body weight and the food consumption amount at the same intervals described in b) item. d) The determination of protein efficiency rate. The protein efficiency rate for each diet was determined by calculation form gained body weight and the protein amount of the food consumption amount at the same intervals described c) item. e) The determination of the body component. The hematocrite and hemoglobin levels in the blood, total nitrogen in the serum, blood sugar, and lipids and glycogen in the liver were determined. f) The observation of nitrogen balance. As a means of the observation of nitrogen balance, the total nitrogen in the urine was determined. g) The analysis of economical property. The economical property was analyzed as the gained body weight to the amount equivalent to one won through the conversion of the food consumption amount into money. h) The functional test for men. The concise functional test for men was made in order to establish if the best diet for experimental animals can be applied to men. IV. Results of the Study: The national food product plan, nationwide nutritive enlightment and the improvement activities in our country eating habits, especially, mixed and powder food problems are to be significantly referred, and the following results must be applied. a) In the mixed foods of cereals, the mixed food of the rice-barley containing $5{\sim}15%$ level of barley is best in terms of nutrition. b) The addition of superior protein sources, egg, Bilk, soy bean, or fish, respectively to either rice or wheat flour makes a great risement in the nutritive value. c) The animal protein is more effective in the elevation of nutritive value of cereals. d) Rice takes the most nutritive operation and has the highest preference, among rice, wheat flour and barley. e) Wheat flour is more economical than rice in evaluation of the gained body weight to the regular money, and the addition of fish or soy bean is more economical than that of any other supplement food. But the above results are true of the range of nutrition and economical property. f) The study on the nutrition composition and barley will lead to the improvement in our national eating habits as mixed food of the rice-barley containing $5{\sim}15%$ level of barley is more nutritive. g) This study on the nutrition only for the growing animal can not be considered as a perfect and entire evaluation. Consequently, the perfect data for our national nutrition can be obtained from the experiment similar to this for the much longer period examining, in details, the growth rate, change of physical strength, mental and bodily change, average life span, and resistance ability to infectious diseases.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.