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 2018년 10월 10일∼13일까지 G시 간호대학 2, 3학년을 대상으로 식행동에 영향을 미치는 요인을 파악하기 위한 서술적 조사연구이다. 연구결과, 식행동은 대상자의 용돈 중 식비(F=5.83, p=.003), 식생활 패턴(F=4.14, p<.001), 편식 정도(F=9.27, p<.001)에 따라 유의한 차이가 있었다. 변수 간 의 상관관계는 식행동은 생활 스트레스(r=-.16, p=.001) 및 식습관(r=.50, p<.001)과 유의한 상관관계가 있었다. 식행동에 영향을 미치는 요인으로는 식습관(β=.42, p<.001), 용돈 중 식비(β=-.14, p=.007), 편 식상태(β=-.14, p=.007), 생활 스트레스(β=-.13, p=.010) 순으로 나타났으며 설명력은 30.6%로 식행동 모형은 유의하였다(F=26.63, p<.001). 본 연구결과를 토대로 건강한 식생활 실천할 수 있는 방법을 모색할 필요가 있으리라 사료된다.

This study was conducted with 375 workers in Changwon to examine the effects of working patterns on dietary habits and health. A self-administered questionnaire was conducted July 22 October 30, 2019. According to the results of the dietary habits and health related factors analysis, non-shift administrative workers showed significantly higher rates of green tea intake (p<0.05), and shift production workers showed significantly higher smoking rates (p<0.001) and waist circumferences (p<0.01). According to the results of the Pearson’s correlation coefficient analysis, work hours showed negative correlations with job satisfaction (r=0.22, p<0.01) and positive correlations with perceived stress level (r=0.14, p<0.01). Temporary workers showed negative correlations with feel job satisfaction(r=0.14, p<0.01), perceived stress level (r=0.12, p<0.05), and concern about health (r=0.13, p<0.05). Diabetes showed positive correlations with hypertension (r=0.20, p<0.01), low HDL cholesterolemia (r=0.22, p<0.01), abdominal obesity (r=0.13, p<0.05), and hypertriglyceridemia(r=0.22, p<0.01). Based on these results, this researcher proposes that continuous attention and support of industries and communities are necessary for nutritional education and counseling relative to improving workers’ dietary lives as well as disease prevention and control.

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

The purpose of this study was to examine the relationship between the smoking and eating habits of high school students. We also presented the basic data for the effective smoking cessation and smoking prevention programs, and proper nutrition education programs. We surveyed 304 high school male students in Sokcho city. The results were as follows ; a total of 23.7% of the subjects were smokers, the smokers spent more pocket money than the non-smokers and they also spent more time on the internet or smartphone. The smokers had lower awareness of the dangers of smoking than that of non-smokers. They started drinking alcohol earlier than the non-smokers. Their water intake was higher and they preferred consumption of high-protein foods like fried chicken, but were not inclined to vegetables and sour tasting foods. These results imply that smoking habits of the subjects affected their eating and drinking habits. A matter of concern was the low intake of vegetables and sour tasting foods, which could lead to a deficiency of nutrients such as vitamins, minerals and dietary fibers. The smokers were less satisfied with their school life than the non-smokers. There was a negative correlation with the degree of awareness of the dangers that smoking can cause. Conversely, the amount of smoking and drinking habits were positively correlated. To reach a healthy adulthood, it is crucial to quit smoking and participate in smoking prevention education along with nutrition education and abstinence education for the adolescents.

The purpose of this study was to determine health consciousness and eating habits of workers at Deluxe hotels in Seoul and Gyonggi-do. To determine health levels, this study focused on quality of sleep, current state of health, smoking, drinking, regular exercise, dietary behavior patterns, dietary habits, and food intake patterns. Out of 228 subjects, 145 (63.6%) were males and 83 (36.4%) were females. Majority of workers (86.9%) graduated from university. A majority (57.0%) worked more than 10 years. Average health condition was ‘little tired’, whereas 18.4% of subjects were ‘always tired’. Male percentages for smoking and drinking were higher than those for females. A total of 44.3% of workers ate twice a day. Regular physical activity was high, but regular exercise rate was slightly low. Male average eating speed was faster than that of females and had lower scores for desirable eating habits. Shift workers ate night meals more than non- shift workers. This study shows that workers at Deluxe hotels need to take better care of their health.

This study aimed to evaluate the health concern, eating habits, dietary behavior, and psychological stress among middleaged adults in Chungnam according to their exercise status. A total of 437 adults with a mean age of 42.6 years participated in this study and completed a questionnaire survey. The subjects were divided into one of three groups according to their exercise status: never doing exercise (NDE; n=144), doing exercise once a week (DEO; n=186), and doing exercise twice a week or more (DET; n=107). Results demonstrated significant differences in concern about health, subjective health status, meal regularity, dietary problems, and stress score among the three groups. The DET and DEO groups were more concerned about their health (p<0.001), and had a perception that their health status was better than that of the NDE group (p<0.01). A larger percentage of the DET group had breakfast everyday (p<0.05) and a smaller percentage of the DET group had dietary problems such as irregular mealtime and skipping meals (p<0.01), compared to the other groups. The average stress score of the DET group was significantly lower than that of the DEO and NDE groups (p<0.05). The results reveal that doing regular exercising at least twice a week is associated with higher health concern, more desirable dietary habits, and lower psychological stress in middle-aged adults. These findings support the beneficial effects of regular exercise for health, dietary habits, and stress control.

To investigate the preference of food of the elderly for developing processed elderly food, this study was conducted from February 2014 to March 2014 by questionnaire including dietary behaviors, food preference, and frequency of food intake to 119 elderly (49 males and 70 female) who were more than 65 years old and living in Jeonju. Most subjects ate three meals regularly and most of the subjects’ favorite meal time was lunch. The duration time of one meal was 20 min (48.74%). The most preferred taste was delicate and sweet. The subject preferred cooked rice with multi-grains, kalguksu (hot noodle), and abalone porridge to other staple foods. Almost 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 72.3%. Preference for panfried foods leaned toward pan fried fish fillet and mung bean pancake. Most subjects preferred plant foods like vegetables, lettuce, and seaweeds. The elderly in Jeonju liked roasted pork, grilled yellow croaker, and stir-fried octopus. Cooked and seasoned vegetables (namul) were the most preferred type by the elderly. Preferences for dishes and food materials were not affected by sex and ages. Most subjects preferred eating out with Korean food. Preference for eating food was selected in grilled beef ribs, a pork cutlet, sushi·broiled eels, and Chinese noodles. Western Japanese and Chinese food were preferred by an elderly subject, who was male and who liked Japanese food more than female.

This study was conducted to investigate the eating habits and food preferences of elementary school children belong to multi-cultural families and ordinary families. The data were obtained by interview based on questionnaire from November to December in 2012. The subjects of multi-cultural families and ordinary families were 99 and 376 children, respectively. In comparison with eating habits, the ordinary children showed higher scoring in the items of eating proteins, green and yellow vegetables, and fruits or fruit juice than those of multi-cultural children. The ordinary children ate less midnight-meals than those of multi-cultural children (p<0.05). Furthermore, the ordinary children ate kimchi more frequently than the multi-cultural children. It was significantly different (p<0.05) on the items of ‘eating-out types’ dietary habits between two groups. Education of mothers correlated with the ordinary children’s eating habits more than multi-cultural families. In the investigation of the food preference to Korean foods, ‘beef and radish soup’, ‘pumpkin porridge’, and ‘wheat flakes noodles’ were more preferred by children of ordinary families than by those of multi-cultural families (p<0.05). To conclude, nutritional education for their parents should be done and maintained to keep a right eating habit of children of multi-cultural families even at home.

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children’s eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children’s eating habits, etc. The results reveal that depending on the married immigrant women’s country of birth, which plays an important role in a family’s dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children’s display of acceptance of both their homeland’s and Korea’s food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers’ countries.

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

The purpose of this study was to investigate improvement of food habits and eating behavior in children with obesity andprecocious puberty by nutritional education monitoring. The results are as follows. Average height and weight of subjectsexceeded Korean height and weight standards for children as outlined by The Korea Pediatric Society. Using nutritioneducation monitoring, meals became more regular, overeating significantly decreased, and eating speed decreased. Further,frequencies of eating-out and night-eating significantly decreased. The most preferred menu item when eating-out wasKorean food, and the most preferred menu item for night-eating was fruits, fast food, & processed food. Meat & fish andvegetable intakes all significantly increased. Fruit and milk intakes also significantly increased while bread, snack, and icecream intakes decreased. Further, fast food & instant food intakes decreased. However, water intake was not significantlyaffected. The favorite food of children was meat & fish, followed by fast food & processed food. This study may provideinformation on dietary behavior of children with obesity and precocious puberty and suggests that nutrition education orcounseling can improve food habits and eating behavior.

The purpose of this study was to compare weight control behaviour, eating habits, and health-related life habits accordingto degree of obesity among normal, overweight, and obese groups. Self-perception of weight and desire for weight controlin males (p<0.001) and females (p<0.001) varied among the three groups. Reasons (p<0.001), experience (p<0.01), andmethod of weight control (p<0.05) were different among the three female groups, whereas males did not show anydifferences. Intake of nutritional supplements in the male obese group was higher compared to other groups (p<0.01),whereas eating habits were not significantly different among the three groups for both males and females. Food habits scorefor intake of fruits, milk, and yogurt were higher in females than males (p<0.001). Correlation coefficients of food habitsscore and anthropometric measurements showed that hip circumference was negative for intake of fruits in males, whereasRBW and BMI were positive for food combination, intake of bean products, and fishes in females (p<0.05). Frequency andfitting exercise in the obese female group were lower than in the other groups (p<0.01). Therefore, proper nutritionaleducation for obese individuals is recommended proper self-perception of weight, good food habits, and regular exercise.

The aim of this study was to investigate the relationships between eating habits and health among adolescents in Shanghai and Heze, China. A cross-sectional study was conducted in 2013 on 2,089 adolescents; 1,089 students were from Shanghai and 999 students from Heze region. Eating habits, weight, height, and nutritional knowledge were assessed using a self-administered questionnaire. Eating habits score was classified into two categories: healthy eating habits and unhealthy eating habits, based on「Korean Youth Risk Behavior Web-based Survey」, for statistical data analysis. Associations between eating habits, BMI, and nutritional knowledge were examined using a general linear model with adjustment of potential confounding factors such as region, gender, age, parents’ education level, and pocket money. Statistical analyses were performed using the SAS (version 9.3) program. Proportions of healthy eating habits group were 90.0% for breakfast (3-7 times/wk), 29.1% for fruit (≥once/d), 12.5% for vegetable (≥3 times/d), 7.3% for milk (≥2 times/d), 90.0% for fast food (<3 times/wk) consumption, respectively. The average BMI score was 20.1 (Shanghai 20.5 Heze 19.6), which is in the range of normal weight. Rates of obesity and overweight were 16.5% and 8.3% in Shanghai and Heze, respectively. There were significant negative correlations between intake frequencies of breakfast, fast food, biscuits, sugar, chocolate, and BMI score. Eating habits and nutritional knowledge score showed a significant positive correlation. These results showed better eating habits regarding eating regularity and consumption of fruits and soft drinks in Chinese adolescents compared with Korean adolescents, although cultural differences were not fully considered. This study demonstrated significant associations of BMI and nutritional knowledge with dietary behavior in Chinese adolescents in two regions of China. Further studies on Chinese adolescents from other regions in China should be considered.

The aim of this study was to investigate the relationship between intake experience of mother’s milk intake/baby food intake, present eating habits, and atopy symptoms in elementary school students in Chungnam province. More frequent intake of mother’s milk was associated with less atopy symptoms. Subjects who had good attitudes for baby food in the past had less unfavorite foods. In addition, subjects that ate fruits and vegetable-baby food had better eating attitudes for a balanced diet. Unbalanced diet was associated with worse behavior characteristics. Frequency of eating breakfast affected behavioral characteristics. As this study had regional and size limitations, it is necessary to further investigate the relationship between past intake experience of mother’s milk/attitude towards baby foods and present eating habits/physical growth. Based on these results, past intake experience of mother’s milk/attitude towards baby foods might affect present physical growth/development and eating habits of subjects.

In this study we included 298 working women in Kangwon province to investigate the life style and eating habits related to constipation. The subjects were divided into 3 groups according to Roman II criteria as follows : normal, mild constipation and constipation groups. For the result, 48.4%, 42.7%, 27.2% and 28.6% of the subjects had constipation in the order of 20's, 30's, 40's, and 50's, respectively. Constipation group had low frequency of bowel movement per week and irregular visit to toilet compared to normal and mild constipation groups. There were higher percentage of people with reading habit while sitting on a toilet, in the constipation group compare to other groups. Constipation groups had difficulty having bowel movement when sleeping outside of their home. There was a significant difference in water consumption per day among the 3 groups. But there was no significant difference in the amount of meals consumed and the number of meals with snacks per day. For the food frequency, there was lower frequency of yogurt and vegetables consumption in the constipation group. But there was no difference in how to eat fruits. From these results, we concluded that in order to treat the constipation, it is recommended to take enough water and dietary fiber, and to have physical activities for the working women.