Adolescence is the most important period of healthy development. The purpose of this study was to evaluate the food recognition, snack preference, and dietary behavior of 1st grade of middle and high school boys and girls. Subjects were 5,554 students from 16 schools with healthy tuck shop and 3,406 students from 9 schools without healthy tuck shop in Seoul, Korea. Students from schools with healthy tuck shop are significantly higher than control group for facility satisfaction and hygiene satisfaction (all p<0.05). For fruit, the preference (p<0.05) and recognition (attitude, p<0.001: intention, p<0.05: eating habit, p<0.001: social-environment, p<0.001: self-efficacy, p<0.001) of students in schools with healthy tuck shop are significantly higher than those in schools without healthy tuck shop. For the habit of checking the manufacturer, students in schools with healthy tuck shop were significantly higher than students in schools without healthy tuck shop (p<0.05). The result suggested that we have to create an environment in which fruits can be purchased easily at a tuck shop and to educate adolescents for the importance of healthy food purchasing behavior. In conclusion, healthy school tuck shop had a positive effect on accessibility to healthy food.

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, α-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as α-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.

Physicochemical and sensory properties of puffed rice snack containing various levels (0%, 50%, 100%) of alkali-cooked brown rice were examined. To prepare alkali-cooked rice, brown rice was cooked in boiling 2% Ca(OH)2solution for 5 min, steeped for 3 h, and dried at 50oC for 18 h. Alkali-cooked rice showed a higher degree ofexpansion than that of untreated rice after puffing. Although moisture content, enzyme susceptible starch (ESS), anddensity of puffed rice snack decreased with increasing amounts of the alkali-cooked rice replacement, calcium con-tent increased because of the absorption of calcium during alkaline processing. The puffed rice snack had a darkercolor as the level of replacement with alkali-cooked rice increased. A sensory test revealed that puffed rice snackreplaced with 50% of alkali-cooked rice had no significant differences in color and sensory attributes from those ofthe control. These results indicate that fortification of calcium could be achieved by partial replacement of alkali-cooked rice without any detrimental effects on the quality of puffed rice snack.

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 ㎜ and 7 ㎜ thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 ㎜ portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 ㎜ portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 ㎎% but freeze-dried pear snacks showed higher values at 15 ㎎%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 ㎜ pieces and blanched with 7% sugar solution.

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

This study was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as four kinds of sweeteners (sodium saccharin, aspartame, acesulfame potassium, sucralose) which are sold in children snacks at stationary store around the school were performed. 92 samples (34 ice cakes, 52 beverages and 6 candies) were analyzed for sweeteners. Contents of 4 kinds of sweeteners in ice cakes, beverages and candies were 0.41, 0.47, 0.00 mg/kg for sodium saccharin, 0.00, 20.54, 197.09 mg/kg for aspartame,0.00, 28.10, 0.00 mg/kg for acesulfame potassium, 9.99, 1.40, 0.00 mg/kg for sucralose. Results of risk assessment for sweeteners were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for sweeteners intake (95th) were 0~2.66%. The results of this study indicated that each EDI of four kinds of sweeteners sold at stationary stores around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI 〈18.5, 18.5-23, 23-30, ≥30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and ≥30) or under-nourished (BMI 〈18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI ≥30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI 〈18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and ≥30) groups. Obese (BMI ≥30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI 〈18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages)were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each EDI of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

쌀가루제품은 밀가루 제품에 비하여 알레르기 유발율이 낮으므로, 영유아용 제품으로 개발될 수 있는 가능성이 크다. 특히, 영유아용 식품은 치아발달이 미숙한 영유아에 적합하도록 침에 의해서 쉽게 녹여 삼킬 수 있어야 하는데, 본 연구에서 개발된 팽화쌀과자는 이러한 특성을 모두 만족하고 있다. 본 연구에서는 쌀가루로부터 쌀압출물을 제조한 후 팽화시켜 다공질이 많은 구조를 갖는 쌀과자를 제조하였다. 팽화쌀과자의 팽화율은 1.8배이었으며, 경도는 대조군으로 연구된 Graduates 및 Little과 유의적 차이를 보이지 않았다. 팽화쌀과자의 수분흡수량은 상대습도가 증가함에 따라 증가하였으며 수분 흡수속도는 상대습도 30-40% 구간에서 0.0024 mg/hr로 가장 낮았다. 본 연구에서 개발된 팽화쌀과자는 기존 쌀가공품이 보이는 딱딱한 물성을 다공성의 구조의 형성을 통하여 개선하였으며, 이는 영유아의 씹힘과 삼킴에 부담을 줄이며 저작운동을 유도하여 치아발달에 도움을 제공할 수 있다. 본 연구의 팽화쌀과자와 같은 팽화쌀제품의 개발을 통하여 기존에 밥, 떡, 주류 중심의 쌀제품에서 탈피하여 쌀가공품의 다양화에 이바지할 수 있다.

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographìc characteristics, snacking pattems, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

The purpose of this study was to examine the relationships of snack intake and ADHD (Attention Deficit Hyperactivity Disorder) among 284 children aged 4~7 years. The degree of ADHD (Attention Deficit Hyperactivity Disorder) were assessed by both children's mother and their teachers using Behavior check list. The subjects who had a higher ADHD (Attention Deficit Hyperactivity Disorder) score ate more pizza, hamburger, chicken, processed milk, carbonated beverage. These results indicate ADHD (Attention Deficit Hyperactivity Disorder) were related positively for snack(pizza, hamburger, chicken, processed milk, carbonated beverage etc.) intake.

The purpose of this study was to investigate eating behaviors related to snack and self-purchasing snack (SPS) among elementary school children. Self-administered questionnairs were completed by 352, 5th and 6th grade elementary school students living in 3 different regions which included apartment region in Bundangn, Sungnam (apartment group, n=116), residences in Seodaemun-Gu and Mapo-Gu, Seoul (kang-buk group, n=103) and residence in industrial region in Sungnam (industry group, n=133). The results were as follows: A significantly higher proportion (64.7%) of the apartment group had breakfast every morning than those of kang-buk (48.6%) or industry (52.1%) group (p<0.01). As for the frequency rate of snack and self-purchasing snack (SPS), 53.9% of the subjects answered taking snack more than once per day, 22.8%, once for few days and 23.3%, almost not. However, 15.5% of the subject had SPS once or more per day, 30.7%, 1-2 times per week and 22.4%, almost not. Those of apartment group showed significantly lower SPS frequencies (p<0.01), since higher proportions answered having SPS 1-2times per week (40.9%) and almost not (31.3%) compared to other groups. The reasons for having SPS turned out to be 'hunger' 54.7%, 'being habitual', 15.9%, 'bing bored', 15.7% and 'with peers' 13.7%. When subjects selected SPS foods, they considered taste (31.5%), price (23.0%), mood at the time (14.1%), sanitorial aspect (10.2%) and quantity (10.1%) rather than nutritional aspect (7.2%). Subjects' pocket money was estimated as 3736 won per week and SPS expense per time as 706 won. But subjects who spent more than 2000 won for SPS expense were significantly higher (33.0%) in apartment group than those of other groups (p<0.01). The favorite snack items that subjects having at home were fruit, ice cream, milk and yoghurt, cookies, ramen and bread in order. And favorite SPS items turned out to be ice cream, cookies, duckbokki, frozen bars, gum, chocholate and candy in order. The frequency rate of SPS were evaluated to be significantly related by several variables: those living in apartment area (p<0.01), those taking breakfast regularly (p<0.01), those of normal weight status by Rohrer index (p<0.05) and those receiving less pocket money (p<0.01) showed lower SPS frequency rate.

This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high(1.51 times per a day, 459.8μl), 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.

본 연구는 우리 나라의 여러 가지 산채류 중에서 참취(학명: Aster scaber)를 이용한 스낵제품의 참취와 기름의 첨가 수준에 따른 이화학적 및 관능적 특성을 조사하여 최적수준을 알아본 것으로 요약하여 보면 다음과 같다. 참취와 기름의 첨가량에 따른 스낵의 이화학적 특성을 조사한 결과 L값(명도)은 참취의 첨가량이 증가할수록 낮아졌고, 기름의 첨가량이 증가할수록 높았다. 갈변도는 참취의 첨가량과 기름 첨가량이 증가할수록 감소하였다. 기름 흡수율은 참취의 첨가량이 증가할수록 크게 감소하였다. 팽화율은 참취의 첨가량이 증가할수록 감소하고 기름의 첨가량이 증가할수록 증가하였다. Texture analyzer로 측정한 스낵의 경도는 참취의 첨가량이 증가할수록 증가하고 기름첨가량이 증가할수록 감소하였다. 참취와 기름의 첨가량에 따른 스낵의 관능적 특성을 조사한 결과 어두운 정도와 참취향은 참취첨가량이 증가할수록 증가하였고, 기름첨가량이 증가할수록 약간 감소하였다. 경도는 참취첨가량이 증가할수록 증가하고 기름첨가량이 증가할수록 감소하였다. 바삭바삭한 정도는 참취첨가량이 증가할수록 감소하고 기름첨가량이 증가할수록 증가하여 경도와 반대 경향을 보였다. 기름진 정도는 참취가 증가할수록 감소하고 기름이 증가할수록 증가하였으며, 짠맛은 참취첨가량이 증가할수록 증가하였고, 기름첨가량이 증가할수록 감소하였다. 참취 스낵을 제조하기 위한 요인들의 최적 수준은 바람직한 특성인 바삭바삭한 정도가 5점 이상이고, 바람직하지 않은 특성인 기름진 정도가 5점 이하일 때 경제성을 고려하여 팽화율이 최대가 되는 처리 조합을 최적수준으로 결정하였다. 그 결과 최적 수준은 참취 8.6%첨가, 기름 7.6%첨가로 결정되었다. 본 연구 결과로 개발된 참취 스낵을 1일 약 70개(90g) 섭취할 경우 한국인 1일 영양권장량에서 권장하는 총 식이섬유량 20g의 1/2을 만족시키고 우리 나라 국민에게 가장 섭취량이 낮은(67%) Vitamin A의 권장량인 700 R.E.중 139 R.E.를 공급할 수 있으며, flavonoids 1.2mg도 공급할 수 있다. 따라서 참취 스낵의 이용은 노약자와 어린이 등의 섬유소를 쉽게 섭취할 수 없는 계층의 사람들이 쉽게 섭취할 수 있어 건강증진에 크게 도움이 될 것이며, 참취의 계절적 제약 및 저장기간이 짧은 단점도 보완할 수 있어 새로운 신토불이(身土不二) 식품개발로 인한 농가소득도 기대할 수 있을 것으로 생각된다.

The survey was conducted in July first to 15th, among 463 elementary school students, 4th grade to 6th grade in Chonj. The subjects were 252 male and 211 female students. The mean age of the subjects was 9.8 year The percent of relative body weight of the subjects compared to Korean standard was 100.1%, it almost matched to Korean standard. The percent of relative body weight in male students was 100.4%, where as the female's was 99.7%. Thirty six percent of the subjects have breakfast irregularly. The reason skipping breakfast were 'no appetite' 50.5%, 'get up late' 35.8%,' no delicious food' 18.2%. The reason skipping breakfast was significantly different by sex and obese index. The frequency taking snack was significantly different by sex, 34.6% of female subjects took snack more than twice per day, while 16.7% of male subjects did it. The most frequently taking snack were fruits, the points was 4.0 of 5.0. Ramyun, Sundai were taking more frequently among males than females. Females took fruits more frequently than males. Hot dog, ice cream ,and chocolate intakes were significantly different by obese index. The most preference of snack were fruits and ice cream in all subjects. The preference of ramyun, hamburger, egg, chicken, dried squid, milk, peanut, and soft drink were higher in males than in females. Biscuit, ice cream, and chocolate preference were significantly different in obese index.

본 연구는 백진주 쌀가루를 이용한 비유탕 쌀과자 제조 조건의 최적화를 목적으로 두 가지 독립변수인 쌀 수침시간 과 콩물 첨가량에 따라 9가지 조건의 비유탕 쌀과자 품질특 성을 분석하였다. 무게는 쌀 수침시간이 길어짐에 따라 증 가하다가 11.26일 이후에는 다시 감소하였으나 콩물 첨가 량은 영향을 주지 않는 것으로 나타났다. 부피와 부피팽창 율은 쌀 수침시간이 길어지고, 콩물 첨가량이 증가할수록 증가하는 것으로 나타났다. 밀도는 쌀 수침시간이 1.94일 이전이고, 콩물 첨가량이 32.23% 이상일 때 밀도가 가장 낮은 구간으로 나타났다. 색도에서 쌀 수침시간이 3.52일 이상이고 콩물 첨가량이 35.47%일 때 L값은 높은 구간으로 나타났고, a값은 유의성이 없는 것으로 나타났으며, b값은 쌀 수침시간이 길어지고 콩물 첨가량이 증가할수록 높게 나타났다. 경도는 쌀 수침시간이 5.28∼8.53일이고, 콩물 첨가량이 5.34∼20.26%일 때 가장 높은 구간으로 나타났다. 색, 향미, 외형 및 전체적인 선호도는 쌀 수침시간이 짧고, 콩물 첨가량이 적을수록 선호도가 높은 것으로 나타났다. 최적 조건을 설정하기 위하여 독립변수인 쌀 수침시간과 콩물 첨가량을 범위 내에서 최소로 설정하고, 종속변수에 서 밀도는 최소로 설정하고 다른 항목은 최대로 설정하였을 때 백진주 쌀가루를 이용한 비유탕 쌀과자의 최적 조건은 쌀 수침시간 0.69일이고 콩물 첨가량은 26.67%로 나타났다.