This study focused on the yearly-dietary habits, nutrition status, and health of female students residing in Seoul. A number of classes were assess based on their dietary behaviors in oder to attempt to determine differences in their attitudes to nutrition, according to age. The students of class 2011 (sophomore) ate meals more regularly than the female students of the 2008 class (p<0.05). It was found that sophomore female students of class 2008 consumed higher than average nutrient intake. Sophomore female students of the 2011 class consumed lower than average vitamin B₂, C, Ca, and Fe intakes. Folic acid in take was lower than average in both groups. Phosphorus and sodium intakes in both groups were excessive (p<0.05). When surveyed, sophomore female students of the 2008 class believed that the most important thing for health was exercise, whereas students of class 2011 believed that nutrient intake was the most important factor (p<0.05). Female students of the 2008 class exercised 1～2 times a week generally, whereas students of class 2011 exercised three times (43.2%) (p<0.05). Therefore, it is necessary to study changes in dietary habits and health status according to the age of students, and develop specific nutrition education programs for female students.

The purpose of this study was to investigate the effects of eating habits and food preferences on the adoptive behavior of children with intellectual disabilities. Survey questionnaires were distributed to six special education schools located in the Daegu-Kyungbuk area, and data were collected from 552 families and teachers with intellectually disabled students. Identification of eating habits began with a factor analysis, and the results were a five-factor solution. Among the five patterns, factors 1 and 2 were significantly related with behavior problems of intellectually disabled children. Further, food preferences of the children were significantly related with adoptive behavior problems. The findings of this study clearly indicate that eating habits as well as food preferences are important factors in identifying adoptive behavior problems in intellectually disabled children. Based on the findings of this study, similarities and differences in eating habits are discussed, and implications for children are provided.

This study was performed to investigate health-related behaviors and dietary attitudes among workers, using questionnaires with 338 workers in October 2005 who were employed by 5 industrial companies at the Gumi industrial complex. The result is summarized as follows. The subjects' interest in health was shown to be slightly higher than usual. An increase in their interest was observed with advancing age (p<0.05) and the level of interest was higher in females than males(p<0.05). Regarding a understanding of their health status, 57.4% of the total subjects considered their health status to be poor although there was no any known disease, while only 29.6% considered to be good. The subjects' dietary attitudes showed that the average of the each items was 2.88±0.82, and the average of the total items was 58.7±0.00. The average of their diet satisfaction was shown to be 2.88±0.82, and There was a significant difference in their diet satisfaction between residential building types(p<0.01) and work types(p<0.01). 66.8% of the total subjects answered that the main purpose of their meals was to fill an empty stomach. Their health-related behaviors, dietary attitudes and diet satisfaction showed that daily exercise, suitable diet and intake of health supplements were closely correlated with their dietary attitudes. It was also shown that there were the close correlations between the suitable diet and their dietary attitudes and diet satisfaction, between their refraining from drinking coffee and sufficient rest, between their refraining from drinking alcohol and sufficient rest, and between their feeling comfortable and drinking water as much as possible, respectively.

The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working (8.43±2.29) and non-working students (8.60±2.19). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p〈0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p〈0.001). Working students were found to drink alcoholic beverages more often than non-working students (p〈0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest (51.33±0.63 in working students, 53.40±0.51 in non-working students), but reached statistical significance (p〈0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

The purpose of this study was to investigate the eating habits and eating behaviors, nutrition knowledge of students in 4, 5 and 6th graders of elementary school in Jeonju Area. The subjects for questionnaire were 2,568 elementary school students (boys 1,364, girls 1,204). The results were analyzed by SPSS program, and were as follows. In anthropometric data, there were significant differences between boys and girls. In eating habits and eating behaviors, there were significant differences in the rate of 'Hasty eating habit(p<0.01)', 'Most heavy meal(p<0.01)', 'Eating when receive stress(p<0.05)', and 'Frequency of snack eating per day(p<0.01)' between boys and girls. In total scores of nutrition knowledge, there were significant differences between boys and girls. In nutrition knowledge, there were significant differences in the rate of 'Carbohydrate and fat give heat and force.(p<0.001)', 'Carbohydrate is nutrient that make muscle and blood of our body.(p<0.01)', 'Overeating of carbohydrate does not contribute gain of weight. (p<0.05)', To intake vitamin, it is good to eat fresh fruit and vegetable.(p<0.01)', 'Calcium deficiency is leading to anemia.(p<0.001)' between boys and girls. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit and behavior, meal management and Korean dietary culture. Also, nutritional education at home must be emphasized.

The purpose of this study was to investigate the effects of eating habits and control of overeating of obese children on the body weight control program. The program included nutritional education, psychotherapy and physical exercise on weekly session for 9 months. The results of this study were as follows. Participants of the study involved 30 obese children attending elementary school. The average age of the children was 11.78 years, mean height and weight were 146.22cm and 50.61kg. The average BMI and body fat contents were 24.06 and 30.49% respectively and WHR of the children was 0.87. There was a significant difference between boys and girls' BMI(25.18, 23.31, p<0.01). As a result of the eating habits test, 50% of the subjects showed low level of regularity of diet, and 76.7% of the subjects showed high level of balanced diet score. Large portion(83.3%) of the subjects had high level of healthy behavior score. WHR of girls significantly decreased from 0.86 to 0.82(p<0.01) after the body weight control program. There were no significant differences in serum components of the obese children after the program. When regarding the score of eating habits in relation to obesity indices, the WHR significantly decreased(p<0.05) in a group of children with high eating habits score. Also in the group of overeating controls, significantly decreased WHR(p<0.05). In the results of correlation analysis, body weight was positively correlated with BMI(r=0.624), the level of total cholesterol(r=0.5109) and HDL cholesterol(r=0.5088). The score of healthy behavior was positively correlated with height(r=0.5286) and negatively correlated with the level of LDL cholesterol(r=0.3555) and WHR(r=0.4028) These results suggest that the body weight control program must be considerate of the different groups of children with different scores in the eating habits and overeating controls test.

The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, 2-test and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p〈0.05, p〈0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

This study was undertaken to assess eating habits and food consumption pattern of 365 adolescent girls in Kwangju area. Subjects were divided into 3 groups based on relative body weight as obesity index. Anthropometric data showed that mean height and weight were 161.9±19.0cm and 53.3±7.2kg respectively which are similar to those in the Korean Standard Growth data. Mean BMI and relative body weight were 20.50 and 97.1%. Age of menarche in the subjects significantly influenced the obesity index. Food habit score in the underweight group was significantly lower than that in the normal group at α=0.2 level by multiple range test. Obesity was significantly associated with more frequent and irregular eating. It seems that students in the obese group were concerned on their body weight and tended to consume much vegetable. Obese group consumed more fruits, less butter and fruit juice compared to other groups. It might be suggested that more effective nutrition program might be developed and implemented to ensure good food habit of adolescent girls including obese as well as underweight group.

This study was undertaken to assess eating habits of 230 rural elementary school students living in ChunNam province. Anthropometric data showed that their mean height of girl students was significantly higher than that of boy students. Irregular eating pattern of girl students was noted. There was a significant difference in concerning on weight control between girls and boys. Girls especially view themselves as too obese even though their weight was in normal range and they were more concerned on weight control due to appearance. Nutrition education at school was an important factor ruling out peaky eating habits in participants. More effective nutrition education might be suggested to form a good eating habit which result in maintenance of ideal weight and promote health for rural elementary school students.

도시지역(대구, 구미, 영천, 창원)에 거주하는 직장남성 420명을 대상으로 식생활에 영향을 주는 요인들과 식습관에 대하여 조사하였다. 인구통계학적 변인들과 식습관의 관계에서 직업(p<0.001)과 연령(p<0.01)이 높은 유의성을 나타내었다. 전문직, 관리직, 판매직 등의 직업은 식습관이 "좋다"라는 반응이 많이 나타났으나 사무직에서 "나쁘다"라는 반응이 많이 나타났다. 연령에 있어서 청년층보다 장년층이 식습관에 대한 관심도가 높았으며 주거형태, 배우자의 직업 유무, 월수입도 상당한 영향을 미치는 것으로 나타났다. 식생활 태도 및 건강상태를 나타내는 변인들과 식습관과의 연관성은 하루 평균 식사횟수, 평소 운동상태, 수면상태, 피로감과 생활리듬, 식사 후 소화상태, 건강상태 등에서 상호 높은 유의성(p<0.001)을 나타내어 식생활 태도와 건강상태가 식습관에 깊은 영향을 준다는 것을 알 수 있었다.

The purpose of this paper is to develop the software for the diagnosis and evaluation of the nutritional ingestion status of inviduals or a group of family members who have inhabited in rural and urban, based on the suggested amount of nutrition and foods. This software can be used for the computation for the needed amount of nutrition, which is suitable to the economic conditions of individuals and group of family members, and for the reduction of effort to plan the balanced table menu and effort to manage the diets. However, those commercial softwares were hard to be purchased and expensive for the users, and even if they were purchased, it needs much time and efforts to operate and run the program. Especially those commerical software were not possible to revise when the user has faced with the need to revise and complement the input data according to his situations such as the individuals and the group of family members. The software which was developed to treat the table menu and the nutrition was very limited to the particular persons. That is, the software was not for the evaluation of the nutrition synthetically and reasonably, because it was planed to use for the patients and the group of hospital and research centers. However this software has a merit of providing the table menu and the nutritional diagnosis in that it can show the suggested amount of nutrition, the evaluation of nutrition, the methods of diet, and management of nutrition individually according to the age, sex, amount of exercise, and experience of sickness. The expected effect can be predicted to calculate the lacking amount of nutrition which the individual has taken, and be provided to the suitable table menu. In addition to this, the various table menu is based on the foods which can be purchased easily and inexpensively at any times.

1. 주식 밥은 쌀, 찹쌀만으로 짓는 흰쌀밥, 기름찰밥이 대부분이었고, 그외의 밥의 주재료는 쌀이었고, 부재료는 잡곡, 두류, 야채, 산채, 견과류 등을 사용하였다. 찹쌀을 주재료로 하는 경우에는 대부분이 찌는 법을 사용하였고, 조미료로는 흰쌀밥을 제외한 거의 모든 종류의 밥에는 소금을 기본으로 이용하였다. 죽은 쌀을 주재료로 한 흰죽이 가장 많았고, 부재료는 유종실류, 한방재료류, 우유등을 이용하여 왼죽상태로 끓이는 것이 특이하였다. 국수는 건국수보다는 손국수의 형태가 많았고, 주재료는 밀가루가, 부재료는 콩가루, 메밀가루, 수수가루, 찹쌀가루등이 사용되었으며, 국수 마는 국물에는 표고버섯, 다시마 이외에 들깨, 참깨, 잣, 호도, 가죽나물 등이 이용되었다. 수제비는 밀가루를 주로 이용한 밀수제비가 대부분 이었고, 찹쌀 새알심 반죽에는 쪽을 넣어 이용하는 경우도 있었으며, 국물맛은 다시마, 표고버섯외에 가죽나물을 사용하여 특이한 맛을 내었다. 2. 부식 찌게보다 국이 3배 정도 많이 이용되었고, 주재료로 국에는 엽경채류가, 찌게에는 열매채소가 주로 사용되었다. 국물맛은 간장과 된장이, 양념은 고추가루, 마늘, 파와 참기름이, 농후제로는 들깨가루가 가장 많이 이용되었다. 조림의 주재료로는 근채류가 대부분이었고, 조리법은 기름에 튀기거나 볶아서 간장, 설탕, 물엿으로 조리는 방법이었고, 찜은 각종채소와 산채류를 국물에 익혀 들깨가루, 찹쌀가루를 섞어 농후하게 하는 방법이었다. 생채, 나물, 볶음에는 엽경채류와 산채류가 주재료로 사용되었고, 조리법으로는 삶거나 데쳐서 무치는 방법이 많았다. 볶음, 나물에는 간장, 소금을, 산채류에는 된장, 고추장을 기본 간으로 하고 있었다. 생채와 나물에는 참기름이, 볶음에는 들기름과 식용유가 주로 이용되었고, 양념에는 마늘, 파 이외에 인공조미료도 이용되고 있었다. 전(튀김)에는 엽경채류와 근채류가 가장 많이 사용되었고, 버섯, 더덕, 도라지, 우엉, 마등은 여러가지 방법으로 전처리한 후에 구이에 사용되었고, 사용되는 기름은 거의 모두 시판 식용유였다. 쌈의 재료는 상치가 가장 많았고, 방장은 된장, 고추장, 막장외에 멸치젓갈도 사용하였다. 회에는 생표고버섯이, 묵의 재료로는 도토리, 메밀, 녹두, 동부등이 주로 사용되었고, 조리법으로는 양념장을 뿌려서 먹는 법외에 묵볶음, 묵장아찌, 묵구이, 묵전등 매우 다양하였다.

1. 식사패턴 (1) 일상식 승가의 식사첫수는 일일삼식(一日三食)의 규칙적인 식사로 대용식은 거의 없었고, 소수의 사찰에서는 흰죽, 과일, 미싯가루, 조과, 찜, 우유등을 사용하기도 하였으며, 병인식으로 칠일약(七日藥)이 아닌 주로 흰죽 종류가 이용되었다. 사찰에 늘 상비하고 있는 양념류는 간장, 된장, 깨소금, 참기름, 식용유등을 필수로 하였고, 제피가루, 고추가루, 산초, 인공조미료 등을 일부 상비하고 있었다. (2) 접대식 스님과 일반손님의 접대식으로는 반상(飯床)차림이 가장 일반적이었고, 그외에 다과, 떡, 국수등으로 접대하였으며, 대소 행사시 내객을 위한 음식으로는 비빔밥, 찰밥, 오곡밥, 약밥, 떡국, 콩국수등 단체급식하기 쉬운 음식이었다. (3) 행사식 사찰의 대소 행사식은 육류사용이 제한되는 외에는 대체로 일반세시식과 같았으며, 일반세속과 다른 점은 산채비빔밥과 음료로서 송차가 준비되는 것이었다. 불전공양식(佛前供養食)은 대부분이 오공양(五供養)으로 하였으며 제사음식은 밥, 탕국, 나물, 전, 떡, 과일, 과자등 일반 세속의 제사음식과 같이 하는 경우가 많았다. 2. 특별식 떡류는 찌는 떡, 치는 떡, 빚는 떡, 지지는 떡의 4종류중 사용빈도로서는 치는 떡이 가장 많았으며, 찌는 떡으로서는 팥시루떡이 가장 많이 이용되었다. 고물과 속으로 사용되는 부재료로서는 팥, 녹두, 콩이 많았으며, 쑥이 배합된 떡도 있었다. 조과류로서는 약과, 강정(산자), 다식, 정과, 양갱등으로 종류가 매우 다양하였다. 음청류로는 농후음료류, 엽차류, 냉음청류, 약이복식류와 유(乳) 및 유(乳)제품류로 분류하였고, 조과류와 함께 다양하게 사용되었으며, 솔잎차와 같은 약한 알콜성음료도 이용되어 여름철에는 약수에 간장이나 죽염을 타서 사찰에 오신 손님을 접대하기도 하였다. 3. 저장식품 승가의 저장식품으로는 장아찌류에는 산채가, 김치류에는 엽경채류가, 말림류에는 산채류가, 부각류에는 산채와 해조류가 많이 사용되었고, 묵말림과 같은 특이한 저장식품이 많이 사용되었다.