In this study, we aimed to explore whether eating alone is associated with mental health conditions in Korean adolescents. The data of 2,012 Korean adolescents aged 12-18 years were obtained from the Korea National Health and Nutrition Examination Survey 2015–2019. Participants were classified into three groups based on the frequency of eating alone: none (all meals with others); 1 meal/day alone; and 2 meals/day alone. Mental health conditions were assessed based on stress recognition, depressive symptoms, and suicidal ideation. Multivariable logistic regressions were employed to calculate the adjusted odds ratios (AORs) and 95% confidence intervals (CIs) of poor mental health conditions according to the frequency of eating alone. Adolescents who ate 2 meals/day alone had higher odds of stress recognition (AOR: 2.65, 95% CI: 1.94- 3.63), depressive symptoms (AOR: 2.55, 95% CI: 1.47-4.42), and suicidal ideation (AOR: 2.53, 95% CI: 1.05-6.08) than those who ate all their meals with others. In addition, having breakfast or dinner alone increased the odds of stress recognition. Considering the continuous increase in the social phenomenon of eating alone, nutritional educations are needed to develop adolescents' ability to choose more nutritionally balanced and healthy meals when eating alone.

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID- 19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

본 연구는 서울시 중학교에 재학 중인 학생 252명을 조사하여 남녀별로 국물음식을 통한 나트륨 섭취량의 차이를 조사하였으며, 실제로 배식받은 양과 섭취 형태에 따른 나트륨 섭취량을 계산하였다 본 연구에서 얻어진 결과를 요약하면 다음과 같다 1. 조사 대상자들의 성별은 남자 116명, 여자 136명, 학년 별로 1학년 86명, 2학년 77명, 3학년 89명이었다. 2. ‘국 없는 날’의 인식 여부에서 ‘국 없는 날’을 알고 있는 학생은 남자 58.6%. 여자 75.7%로 ‘국 없는 날’의 운영 횟수 질문의 응답으로는 1달에 1번으로 정확하게 알고 있는 학생은 남자는 55.2%, 여자는 62.5%로 나타났고, ‘국 없는 날’의 운영 이유로 ‘나트륨을 줄이기 위해서’라고 정확하게 답한 학생은 남자 61.2%, 여자 77.2%로 나타났다. ‘국 없는 날’의 인식 여부는 성별간의 유의한 차이가 있는 것으로 나타났으며, 여자가 남자보다 더 많이 알고 있는 것으로 나타났다. 학교 급식에서 저감화 나트륨 계획으로 운영되고 있는 ‘국 없는 날’을 정확히 알고 있는 경우는 59.1%의 학생만이 알고 있는 것으로 나타났다. 3. 나트륨 줄이기 교육을 받은 적이 있는 학생은 50명, 나트륨을 줄이기 위한 노력 여부는 노력한 적이 있는 학생도 53 명으로 나타나 전체 252명에서 채 20%를 넘지 않는 것으로 나타났다. ‘국 없는 날’의 운영도 나트륨 줄이기 교육의 일부임에도 불구하고, 나트륨 줄이기 교육 여부에서 남자 17.2%, 여자 22.1%만이 교육을 받았다고 답해 이에 관한 관심이 없는 것으로 나타났다. 이러한 인식실태는 ‘국 없는 날’의 운영만으로 나트륨 저감화 교육이 제대로 이루어지지 않는다는 것을 보여준다. 4. 학교 급식에서 제공된 국물음식의 섭취 형태에서 부대찌개는 건더기와 국물을 모두 섭취하는 인원이 71.8%로 가장 높았고, 그 다음으로는 설렁탕 69.8%로 나타났다. 우동은 건더기만 섭취하는 인원이 25.0%로 가장 높은 비율을 나타냈으며, 그 다음으로는 조랭이떡국 22.2%로 나타났다. 국물만 섭취한 경우에는 동태찌개 25.4%, 미소국 25.0% 순으로 나타났다. 북어국은 아예 국물음식을 섭취하지 않음이 36.1%로 가장 높아 선호하지 않는 것으로 나타났다. 5. 학교 점심급식에서 제공된 국물음식에 의하여 섭취하는 나트륨량은 국물음식 섭취행태를 고려한 경우 점심식사 한끼 국물음식 평균 379.6±183.9 mg, 고려하지 않은 경우는 556.8±190.6 mg으로 나타났으며, 메밀소바, 부대찌개, 우동순으로 높게 나타났다. 38가지의 모든 국물음식에서 나트륨 섭취량이 국물 섭취 행태에 따라 유의한 차이가 나타났다. 국물 섭취 행태를 고려한 경우와 고려하지 않은 경우에 나트륨 섭취량이 97.7~411.8 mg의 차이를 보이고 있었고, 평균 차이는 177.2 mg으로 나타났다. 몇 개의 음식에서는 차이가 있었지만 학교에서 제공된 전체 국물음식을 통한 평균 나트륨섭취량은 행태를 고려하던 하지 않던 남녀의 차이가 나타나지 않았다. 결론적으로 국물음식을 섭취 행태에 따라 섭취하는 나트륨 함량이 다르게 나타난 결과를 바탕으로 국물과 건더기, 국물만, 건더기만의 각각의 나트륨 데이터베이스를 이용하여 나트륨 섭취량을 분석하는 것이 필요하다.

This study was conducted to compare solo eating perceptions and dietary behaviors in the Seoul and Gyonggi-do regions according to gender. The study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords pertaining to solo eating. Of 411 subjects, 207 (50.4%) were males and 204 (49.6%) were females. The biggest problem that respondents perceived in their dietary life was irregular eating. Women prepared meals more often than men (p<0.001) and ate more instant and frozen food than men (p<0.05). Both males and females missed breakfast most, and the amount of the population eating breakfast alone ranked second highest. Women had lunch alone more often than men, while men ate dinner alone more often than women (p<0.01). All respondents spent 5~15 min when eating alone. Women avoided excessive smoking and drinking more than men (p<0.001). Men related key words regarding solo eating with negative emotions such as ‘lonely’, ‘boring’, and ‘feel sorry when I see someone eating alone in a restaurant’ more than women. Conversely, women related more positive key words with eating alone such as ‘free’, ‘joy’, and ‘my own time’. Dietary lives of Koreans have rapidly changed along with social changes. Our research findings will contribute to increased comprehensive menu development and HMR development in the foodservice industry.

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ≤10 (n=434), low: 11~≤13 (n=471), high: 14~≤15 (n=360), highest: 16≤ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

The objective of this study was to determine the effect of different pregnancy stages on the eating and ruminating behavior of Hanwoo heifers (Bos taurus coreanae). A total of twelve Hanwoo heifers were divided into four groups depending on pregnancy stage: C: before pregnancy, 9 months old, T1: 3 months pregnant, 16 months old, T2: 6 months pregnant, 19 months old, T3: 9 months pregnant, 22 months old (3 replicates per group). Concentrate of 1% of the body weight was fed to them. Roughage was provided at ad libitum to all treatments. Our results revealed that the intake of roughage was the highest in the T3 group (at 3.68 kg) and the lowest in the C group (at 1.02 kg, p<0.05). Total intake in the order from high to low was: T3 > T2 > T1 > C (p<0.05). The rate of dry matter intake compared to body weight (DMI/BW, %) from high to low order was: T3 > T2 > T1 > C (p<0.05). Eating time, ruminating time, and chewing time were the highest in T3 group (p<0.05). Resting time was the highest in C group (p<0.05). The number of bolus and the number of total chews were significantly higher in T3 compared to those in other groups. However, ruminating time per bolus was not significantly difference among groups. The number of chews per bolus from high to low order was: C > T1 > T3 > T2 (p<0.05). The number of bolus per minute was not significantly different among groups. The number of drinking and the number of defecating were significantly higher in C and T1, respectively (p<0.05). However, the number of urinating had no effect according to pregnancy stage. Eating rate and chewing efficiency were significantly higher (p<0.05) in accordance with pregnancy stage (T3 > T2 > T1 > C). Ruminating efficiency was significantly (p<0.05) higher T1 than that in other groups.

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 investigate the effects of weight control programs on BMI, serum profiles, nutrition knowledge and eating behaviors of adult obese women. The subjects of this study were 33 adult obese women aged 30- 65 years residing in Seoul. The weight control program for obese women included nutritional education, cognitive behavioral therapy and exercise for 12 weeks. The weight control experience of the subjects was 60.6%. They preferred physical exercise and diet restriction to weight control and 72.7% of subjects answered that the reasons for wanting to control their weight was health. The BMI of test subjects significantly decreased (p<0.001) from 28.3 to 27.1 after the 12 weeks of the weight control program. In addition, the % body fat significantly decreased (p<0.001) from 36.4% to 34.5% after completion of the weight control program. SGPT levels in the serum were also significantly decreased (p<0.05) after the program. Triglyceride levels significantly decreased from 194.9 mg/dL to 98.1 mg/dL (p<0.01) and the HDL cholesterol level significantly increased (p<0.01) from 55.8 mg/dL to 60.0 mg/dL after completion of the weight control program. Nutritional knowledge and eating behavior scores were significantly increased (p<0.001). In addition, the eating self-efficacy of the subjects was significantly increased (p<0.01); however, the food diversity scores were not changed after the program. These results suggest that the weight control program for adult obese women may be effectively used to promote weight reduction and improve nutritional knowledge and eating behavior.

This study analyzed the survey results of 302 college students from a coed university in Korea. The following three research components were examined: relationships among different eating styles, violation behaviors after unwanted eating, and consumption behaviors for three different food types. The analysis results showed that restrained eating was positively related to emotional eating, but negatively related to external eating. And emotional and external eating displayed a positive relationship. Body shape dissatisfaction was a significant variable in explaining restrained eating behavior. After unwanted eating, the restrained eaters expressed more regrets and stronger determination to diet than the less restrained eaters. The emotional eaters and external eaters responded that they could not stop eating and performed binge eating behaviors when they failed their diet. With regard to food attitudes and eating styles, snacks were favorably related to emotional eating. Fast food attitudes were negatively associated with restrained eating. Preference was the only significant variable in explaining snack consumption frequency; however sex, preference, and restrained eating were significant for fast foods. Finally, vegetarian foods were explained by preference and sex.

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.

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000~10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

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.

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

This study was performed to assess the effect of eating behaviors and health-related variables on overall dietary quality. Ninety-four(male 21, female 73) elderly who were over 60 residing in middle income areas in Cheongju city participated. Information on general characteristics of the elderly, health-related life style, regularity of meal, meal balance and desirable eating habits were obtained by interview based on questionnare. Dietary nutrient intake data were obtained through the 24 hour recall method. The mean age and BMI of the subjects were 73.3 years old and 23.3(male 21.8 female 23.7) respectively. The proportions of underweight and hypertension were 19.2% and 36.2%. Most nutrients except vitamin B2 and calcium were consumed over 75% of the RDA. The Mean Adequacy of Ratio(MAR) of nutrient intake was 0.64(male 0.72, female 0.62). The average score of regularity of meal, meal balance, and desirable eating habits was 14.4 out of a possible 16, 13.7 out of a possible 24 and 5.5 out of a possible 16 points respectively. Male than female, older subjects than young subjects, and those living with their spouses than with other family or living alone had better scores in eating behaviors. Smoking, chewing ability and eating alone vs eating with company affected overall of regulality of meal and meal balance(p〈0.05). Positive correlation (p〈0.05) was also dietary quality. There was a positive correlation between the mean adequacy ratio, score observed between scores in regularity of meal and meal balance. Therefore, the elderly should be encouraged to eat a variety of food, maintain good dental health, keep regularity of meal and have meals with company to help improve overall dietary quality and eventually achieve optimal nutritional status.

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, 85~90% of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p〈0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered 3000~5000 won for lunch and 5000~15000 won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

The aim of this study was to investigate the clinical relations of eating behaviors to body mass index (BMI) and obesity in girls with idiopathic central precocious puberty. This study included 30 precocious puberty patients who were diagnosed at Chosun University Hospital between February and December 2013. Information was obtained from their parents using a questionnaire focused on eating behaviors and lifestyle factors. We rechecked their BMI and questionnaire after 12 months to identify the changes. Six (20%) of the 30 patients children were overweight and obesity at diagnosis. Overweight and obesity group tended to overeat. Normal weight group ate an unbalanced diet more than overweight and obesity group, particularly lack of fruit and vegetable (p=0.010). Eight (27%) of the 30 patients children were overweight and obesity and 24 (80%) of the 30 patients children showed increased BMI after 12 months follow up. BMI-decreased group ate breakfast with whole family members more frequent than BMI-increased group (p=0.006). This study showed the importance of healthy diet during treatment of precocious puberty. Children with precocious puberty should avoid overeating and make a balanced diet with preferable eating behaviors from the family meals.

본 연구는 체육과 여대생의 저체중집단과 상집단의 섭식행동 및 섭식장애를 분석하여 바람직한 식이습관 및 건강생활을 위한 근거를 제시하고자 위한 것으로 첫째, 집단에 따른 체육전공 여대생의 섭식행동과 섭식행동에 대한 차이를 분석하고 둘째, 집단에 따른 섭식행동과 섭식장애에 대한 관계를 분석하였다. 본 연구의 연구대상은 서울시내 체육과 여대생을 대상으로 유층집락무선표집에 의해 총 302명을 설문조사한 후 저체중집단 121명, 정상집단 181명을 대상으로 분류하여 분석하였다. 회귀분석을 한 결과 집단에 따른 섭식행동은 절제적, 정서적 요인에서 집단 간 유의한 차이가 나타났으며, 섭식장애에서는 거식증과 폭식증의 모든 변인에서 유의한 차이를 나타났으며, 섭식행동과 섭식장애에 관계분석에서는 저체중 집단과 정상집단 모두에서 섭식행동이 영향력이 있는 것으로 나타났다.