The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

A study was carried out to compare the daily foods which were eaten during 14~19 century among Korea (Chosun dynasty), China (Ming, thing dynasty), and Japan (Muromachi, Edo era). Specially, in Ming, Ching dynasty, Noodles and dumpling were cooked very often and in Muromachi, Edo era, many kinds of beans were used so much, and there were many kinds of steamed rice to compare with Korea and China. Also, in Japan at these era Woodong, Morisoba, and Somyen were used as favorite foods harbitually. 1. The crops were used as staple foods in three countries such as steamed rice, gruel, noodle, dumpling, rice cake etc. commonly. 2. In Chosun, a roe deer, deer, antelope, and wild boar were more favoite dishes than cow, chicken, and dog, generally people enjoyed to eat pork and chicken. In Ming Ching, pork, chicken, goose, dove, lamb, ass, and duck were used as food materials, also wild animals such as deer, rabbit, and monkey etc. were used. In Muromach era, wild animal as racoon dog, otter, deer, antelope, bear, were used as food materials, in early Edo era (Yayoi and Momoyama), beef and pork were used as daily foods but they were eaten decreasingly in Edo era. So in Japan at those era, the dishes prepared of fishes were more than those of meats. For example, Sushi was made from that time, people all over the world are enjoying to have Sushi at present time. 3. Also in these era, many kinds of vegetables and fruits were used in three countries, and new kinds of vegetables and fruits were introduced from foreign countries, for example, red pepper, pumpkin, sweet potato, potato in Korea, corn, sweet potato, red pepper in China, and water melon, pumpkin, corn, red pepper, marmellow, sweet potato, sugar beet in Japan.

A study was carried out to compare the food cultures among Korea (Chosun dynasty), China (Ming, thing dynasty) and Japan (Muromachi, Edo era) from 14 century to 19 century. For this study, geographical environments, historical background with the times were researched and also bibliographies related on food cultures were compared among these three countries. There were special geographical environments in three countries upon their territories and geographical features. Historically, in those era, the livelyhoods of the common people in three countries were difficult considerably because of the disturbances of war in the inside and outside of the countries. But the food cultures of three countries were changed owe to introduce the new western culture and institutions. And also there were numerous bibliographies related on food culture which were published from 14C to 19C in Chosun dynasty, Ming and Ching dynasty, and Muromachi, Edo era. They were shown to be the most in Japan, and order of China and Korea followed them. The bibliographies of Ming and thing dynasty showed less than those of Edo era for considering their population and territory, comparatively. In Japan, the biliographies related on food culture of Edo era was given the term of the age of cookery books. It was thought to be resulted from that the peoples of Japan were concerned about cooking and had more chances to contact foreign culture earlier than other country.

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was 1000~1500 thousand Won and students' pocket money was 20~40 thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p〈0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

This study examined the relationship between mothers' consciousness of diet and their infant feeding methods and weaning practices. Consciousness of diet analyzed from 17 questions concerning the attitudes and opinions of diet was classified into 6 categories using the factor analysis. These categories were the faithfulness of diet, the health-directed dietary practices, the application of health information, the application of information about food and nutrition, the sincerity to meal preparation, and dietary habits. The 400 mothers selected randomly from Wonju area were surveyed. The results obtained from the study were summarized as follows. Weaning was implemented earlier by the group with better education career and with the exact knowledge of weaning. Factors associated with infant feeding methods included some sociodemographic characteristics such as birth order, mothers' employment state and income level and mothers' effort toward faithfulness of diet. The use of health-foods and nutrient supplements were prefered by the groups used bottle-feeding method. The health condition of the infants was influenced by mother's will to carry out the health information rather than infant feeding methods and weaning foods used. Mothers who perceived the importance of diet for health and consumed more milk had healthier babies, and their dietary habits were more favorable. The subjects who self-recognized the meaning of weaning and who believed that earlier weaning was good for baby or delayed weaning was the cause of anemia and poor appetite, took advantage of the information about food and nutrition as well as prefered the health-directed dietary practices. Mothers who retried to feed the weaning food rejected by baby before, applied the dietary information to the real meal management more actively and had a more desirable dietary habits. In those cases the baby had improved health condition. Those who were interested in the meaning of weaning and the nutritious effect of weaning foods, revealed significantly higher tendency on the performance of cooking information and the more confidence to the health information from advertisement.

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.

This study was conducted to investigate the eating patterns of Korean men by analyzing the relation among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. Nine hundred twenty nine Korean men were selected by the stratified random sampling method. The socio-demographic characteristics of the subjects had a significant influence on their value toward food and nutrition. After in their sixties had meals for physiological needs rather than for nutrition or preference. Highly educated people, professional workers, office workers and people in the higher incomes, placed a higher value toward food and nutrition. In addition, rural inhabitants had a significantly lower value toward food and nutrition. They mainly ate to satisfy their hunger. The subjects' eating behavior had a significant difference according to their socio-demographic characteristics. The aged and the less educated valued breakfast the most, and showed a preference for rice as the staple food. The rate of skipping meals for this group was low. The higher their income, their eating behavior score was equally high, while the primary industrial workers and rural inhabitants had a low eating behavior score. Value toward food and nutrition had a significant influence on eating behavior. Those that placed a high value toward food and nutrition showed a marked tendency to choose bread or noodles rather than rice. In addition, those who placed a high value on food and nutrition skipped fewer meals and had a higher eating behavior score.

The contents of articles on nutrition in life cycle, health and disease in the Korean daily newspapers were analyzed for the evaluation of the trends in nutrition information in mass media. Among 922 articles pressed from January 1960 to June 1996, articles on nutrition in life cycle were most frequently appeared, which is followed by articles on nutrition in disease, health foods and other related food and nutrition informations. There was a deep contrast in that the proportion of articles on nutrition in life clyle decreased from 58% in the 60's to 33% in the 90's, and those of nutrition in disease, and health foods increased from 23% and 5% in 60's to 34% and 18% in 90's, respectively.

The purpose of this study was to evaluate the important changes and the trends in Korean newspaper articles related to 1) food habits and food consumption patterns 2) nutrition, health and diseases 3) food safety and policy. The method used in this study was content analysis of the articles pressed in Donga ilbo and Choseun ilbo from January 1960 to June 1996. Among the total 1814 articles, those on nutrition, health and disease were 922 (50.8%), food safety and policy were 490 (27%) and food habits and consumption patterns were 402 (22.2%). The articles related to food habits and consumption patterns dealt with four contents, food habits reformation, changes in food consumption patterns, nutritional status and food habits. The frequencies of food habits content were highest (51.1%) and especially increased in 1980's and 1990's as the concerns on health and pursuit of convenience were increased. Most of contents related to food habits were health and longevity diet (44%) and eating out (27.5%). The percentile of food habits reformation, the changes in food consumption patterns and nutritional status were 20.1%, 18.4% and 10.0%, respectively. The contents of food habits reformation were most interested in 1960's when food shortage and poverty prevailed. Nowadays, the major subjects of food habits reformation were changed to the problem of wastage and the use of our agricultural foods. The frequencies of change in food consumption patterns were gradually increased from 1960's (7 item) to June 1996 (34 items). And the most of contents related to nutritional status were focused on suffering from food shortage especially in 1960's.

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was 172.6±0.7 cm and 156.3±1.5 cm respectively. The average weights of them were 62.4±0.5 kg (male) and 47.2±0.8 kg (female). BMI (Body Mass Index) of them were 20.74±0.14 (male), 18.82±0.28 (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower (18.78±0.65) than that of the group who ate nothing between meals (20.71±3.79). 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

This study was undertaken to investigate dietary status, food habits, and nutritional knowledge of university students majoring in judo (n=239) and to evaluate the effect of dietary behavior on their athletic activities. Mean daily dietary intakes (3,854.0 kcal) were similar to mean daily energy consumptions (3,975.5 kcal). Average daily intakes of most vitamins and minerals were higher than Korean Recommended Dietary Allowances except for the intake of vitamin A. Self-confidence on judo affected dietary behavior of the subjects: Subjects who had more self-confidence on judo showed more interest in good nutrition and concerned more about foods which could promote their athletic activities. Many side effects were manifested after sudden weight control for judo competition during school days. Therefore, it is suggested that good education on nutrition is necessary not only for athletic students, but also for coaches and trainers of the students. Ten weeks of education on nutrition significantly improved both food habits and nutritional knowledge of the subjects. Food habits were positively correlated with self-confidence on judo. Therefore, it is suggested that improvement of food habits through good education on nutrition would be helpful to improve athletic activities of the students.

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

In this survey, we investigated the way of thinking about meal management of housewives including the sincerity to meal preparation, the eating practices and cronic degenerative diseases related dietary behaviors, and studied the effects of above factors on the real food intakes. We also investigated the trends of health-foods and nutrient supplements usage. The results obtained from 506 housewives in Seoul were summarized as follows. Although our subjects prepared their meals habitually without special concern, they did not prefer the use of convenient foods. The food prefrence of housewivess who had more child and refered higher life status was similar with other family members. The dietary attitudes were good in large family, the higher income and the more child group. The highly educated group skipped breakfast more frequently. The mealmanagers with better education career and good living status considered for the restriction of salty foods, sweet foods, animal fats and pungent foods, and for the nutritionally balanced diet. The high income group showed great concerns about weight gain at meal times. The nutritional qualities expressed by the frequency of food group intakes were high in the better educated and living status groups, and their eating frequencies of animal protein foods and calcium sources were significantly high. Mealmanagers who had no job intaked vegetable oils through frying foods frequently. The use of health-foods and nutrient supplements was influenced by age, educational and economic level and self-estimated living status, but the trends in prevalence of both were not consistent. Health-foods were prefered by the groups of high educational career, affluent income and advanced living status, and low educational career, low income and low living status groups favored the nutrient supplements. The restrictive intake of animal fat and the use of health-food were positively correlated, which seemed that the subjects used health-foods as supplements in compensation for nutritional unbalance caused by the avoidance of animal protein foods.

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.