This study examined the dietary behaviors and dietary quality of high school students according to the number of times they skipped breakfast. A total of 474 high school students (225 boys and 249 girls) residing in Incheon participated in this survey. The subjects were divided into the three groups according to the frequency of eating breakfast; Regualr (eating breakfast everyday, n=226), Irregualar (eating breakfast 1~6 times/week, n=143, and Skipping (skipping breakfast everyday, n=105). The dietary quality was assessed using a nutrient quotient for adolescents (NQ-A). A higher monthly allowance and a higher rate of working mothers were significantly associated with a higher frequency of skipping breakfast. A higher intake frequency of processed beverages, and street food was significantly associated with a higher frequency of skipping breakfast. Students who had a higher rate of breakfast skipping had significantly lower intake frequency of fruits, white milk, bean and bean products, and fish. The high frequency of skipping breakfast among high school students was associated with lower dietary quality, as illustrated by the low total NQ-A score and sub group score including balance, environment, and practice. This information can inform efforts to provide nutrition education program to promote breakfast consumption and guidelines to students who skipped breakfast frequently.

This study aimed to assess the nutritional quality of breakfast among Korean school-aged children and adolescents depending on eating together as a family, based on the 2013-2014 Korea National Health and Nutrition Survey. One day 24-hour recall data of 1,831 children and adolescents aged from 6 to 17 years were collected. The nutritional quality of breakfast was analyzed and compared between Family Breakfast Group (FBG, n=1,410) and Eating-alone Breakfast Group (EBG, n=421). The results showed that age, family structure, number of family members, and frequency of breakfast were associated with eating breakfast as a family. The calorie intake from breakfast explained 19% and 16% of the daily intake for FBG and EBG, respectively. The percentages of children and adolescents consuming Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Niacin, and Iron less than 1/4 of the Estimated Average Requirements were significantly lower in FBG than in EBG. The average numbers of serving for “Grains” and “Vegetables” food groups and the average Dietary Diversity Score were significantly higher in FBG than in EBG. Overall, the results indicated that eating breakfast as a family is positively associated with nutritional quality of breakfast among Korean school-aged children and adolescents.

This study investigates the relationship between B&B customers’ perceived service quality, satisfaction and repurchase intention. Based on literature review, the customers and managers of selected B&Bs in some Chinese provinces were interviewed for additional sub-dimension possibility for the SERVPERF model and a service recovery sub-dimension was thus added. A questionnaire consisting of 40 questions were designed, using a fivepoint Likert-type scale ranging from “1” reflecting "strongly disagree" to “5” "strongly agree". This study collected data via an online survey platform “WJX” from experienced Chinese B&B customers’ who had staying in a B&B at least once in a B&B in China one year prior to data collection. A pilot test was conducted and some of the question items were slightly amended for easier understanding. In March 2017, the main survey was conducted and 356 questionnaires were received. This study contributes to the body of knowledge in two folds. It not only unveils customers’ perceived service quality in a rapidly developing B&B industry in China but also offers B&B owners/managers insights on how to better engage their customers in enhancing their satisfaction and ultimately repurchase intention. Some conclusions can be drawn from this study. First, the B&Bs in China should pay attention to improving customers’ perceived service quality by optimizing their marketing network and channels to facilitate better internal exchange among B&B owners/managers. Second, it is advisable to strengthen the training of service providers in instilling the importance of service recovery and to actively communicate with the in-house guests to enhance customer satisfaction. Third, the B&Bs should offer quality service to not only improve customer satisfaction as a whole but also enhance customers’ willingness to return. Lastly, the B&Bs should bring local characteristics of "people" into play, relying on local products and service resources, deepening the cultural connotation of the B&B.

The Breakfast Club of the Seoul Metropolitan Government aims to provide breakfast and nutrition education to students who require need breakfast. This study was conducted to explore the experience of changes at the individual and environmental levels among high-school participants of the Breakfast Club. The qualitative data were collected from 20 high school students (10 boys and 10 girls) via a focus group interview at each school. Experienced improvement and suggested future tasks from the experience of the Breakfast Club were categorized at three levels (themes): personal factors, school environmental factors, and home environmental factors. The health belief, knowledege, awareness, and perception of effects of the participants showed improvement but the personal barriers need to be improved. At the school level, peer influence and school food policies were improved but some aspects of availability and accessibility for breakfast, and social norms need to be improved. The factors related to the home environment, such as family influence, and availability and accessibility for breakfast were better after the program. The Breakfast Club changed not only personal behaviors but also the family and school environments.

『환상록』의 근거가 되는 환상록 서류로 알려진 자료를 보면 덜 확정적인 데, 자동기술로 채워진 노트북이나 묶지 않은 서류들, 꿈의 기록들, 카드 카탈로그, 원고초안들은 예이츠와 부인 조지가 공동으로 만든 것들이다. 그러나, 출판된 『환상록』만큼의 저자의 권위는 없겠지만, 이 서류들의 전개과정을 검토함으로써 예이츠와 조지가 가진 체계에 대한 생각을 들여다볼 수 있는 창문의 역할을 할 것이다. 즉, 예이츠가 통상의 시간의 영역 밖으로 시간을 확장하는 것을 전경화시키는 창인 것이다. 그리고 거기서 시간은 그의 작품 속에서 본래의 역할을 하는데, 순간을 세고, 영원을 포용하고, 상징적 힘으로 울림을 만든다.

The objective of the this study was to identify the potential relationship between eating breakfast together as a family and the nutritional status among Korean adolescents based on the 2013~2015 Korean National Health and Nutritional Examination Survey data. This study investigated 1,300 adolescents ranging in agee from twelve to eighteen years-old. In this study, according to their eating breakfast together as a family or skipping breakfast, we classified the subjects into the eating breakfast together as a family (EBF group) (male=379, female=295), eating breakfast alone (EBA group) (male=177, female=169) and skipping breakfast (SB group) (male=152, female=128). Both male and female, age in the EBF group was lower than those of the EBA and SB group (p<0.0001, respectively). In the male, the EBF group exhibited significantly higher fiber (p=0.0168) and potassium density (p=0.0065) and lower beverage intake (% energy) (p=0.0040) than the EBA and SB groups. No difference was observed the proportion of subjects who practiced a healthy diet between three groups, however, the EBF and EBA groups had a smaller proportion of subjects who were in a condition of hypo-nutrition compared to the SB group (p<0.0001, respectively). The present findings suggest that the practice of eating breakfast together as a family in adolescents may bean important consideration in relation to micro-nutrient intake status.

In this study, we have analyzed the 2015 KNHANES to understand the nutritional and health status of Korean middle-age adults from the perspective of frequency of eating breakfast. Those that eat breakfast five to seven times a week were 76.3 percent (male) and 72.7 percent (female). Frequency of eating lunch and dinner, and eating out was significantly higher among male subjects. The higher the frequency of eating breakfast, the higher the frequency of eating lunch, dinner and eating out. Female subjects that ate breakfast five to seven times a week had lower height and weight compared with other groups, but there was no significant difference of BMI and waist circumference among the four groups. Adults that eat breakfast five to seven times a week had consumed more carbohydrates, dietary fiber, phosphorus, potassium and vitamin C regardless of gender, which validates the nutritional benefits of eating meals regularly. Male adults that ate breakfast five to seven times a week revealed lower levels of diastolic blood pressure and LDL-cholesterol compared with other groups, which validates eating breakfast regularly was beneficial to their health. In conclusion, it is necessary to eat regular meals daily relative to the nutritional status and health of Korean middle-age adults.

The purposes of this study were to investigate the eating of breakfast by female middle school students in Seoul, the perception of the school breakfast program (SBP), and determine the factors affecting the intention to participate in SBP. Out of 340 questionnaires distributed to the female middle school students, 334 were returned (98.2% response rate) and 323 were analyzed. The subjects were categorized into two groups by the intention to participate in SBP. Subjects were classified as participating and non participating groups. As a result of analyzing the breakfast intake frequency, 'hardly eat' showed the highest with 18.5% in the participating group and 10.3% in non participating group, while 'eat every day' showed 38.2% in the participating group, and the highest with 65.5% in non participating group (p<0.001). For the reason for skipping breakfast, 'no time' showed the highest with 30.0% in the participating group, 'over sleep' and 'no appetite' showed the highest with 24.8% in non participating group. For the reason for not participating in SBP, 'breakfast should be eaten at home' showed the highest with 47.2% in non participating group and 'may get up early in the morning' showed the highest with 46.2% in participating group (p<0.01). To determine the factors affecting the intention to participate in SBP, logistic regression analyses were conducted for female middle school students. According to the logistic regression analysis, father's education level was independently associated with the intention to participate in SBP in female middle school students [Odds Ratios (OR) 2.38, 95% Confidence Interval (CI) 1.03~5.52]. Frequency of eating breakfast on weekdays (OR 1.36, 95% CI 1.01~1.81), Level of need for school breakfast (OR 0.52, 95% CI 0.35~0.76) and whether to approve school breakfast (OR 0.27, 95% CI 0.18~0.41) were independently associated with the intention to participate in SBP in female middle school students. In conclusion, proper educational efforts for importance of school breakfast could be useful plan to develop school breakfast program.

Eating breakfast provides crucial nutrition for brain function and helps promote overall health. It is especially critical in growing adolescents, as it is known to form good eating habits and better study habits. This study investigated the effects of skipping breakfast on nutritional state, fatigue level, and attention level. A cross-sectional study was conducted in 2010 on total of 828 adolescents composed of 414 boys and 414 girls. Students who ate breakfast never to twice per week were placed in the breakfast-skipper group while students who ate breakfast more than five times per week were included in the breakfast-eater group. Students performed a self-reported questionnaire on food behaviors, amount of food consumption, fatigue level, attention deficient hyperactivity disease (ADHD) level by Conners-Wells’ Adolescent Self-Report Scales, depression scale, and self-esteem level. Statistical analysis was conducted using the SAS program (version 9.1). A total of 135 boys (32.6%) and 138 girls (33.3%) were included in the breakfast-skipper group, whereas 241 boys (58.2%) and 223 girls (53.9%) were included in the breakfast-eater group. The breakfast-skipper group showed irregular food behaviors and lacked nutrients. Specifically, energy (p< .001), protein (p< .001), dietary fiber (p< .001), calcium (p< .01), vitamin A (p< .01), thiamin (p< .05), niacin (p< .001) levels in boy breakfast-skippers were statistically lower compared to boy breakfast-eaters. Intakes of all nutrients except fat in girl breakfast-skippers were statistically lower than in girl breakfast-eaters. Girl breakfast-skippers (41.3%) showed significantly higher fatigue risks compared to girl breakfast-eaters (21.5%). Low attention level was also observed only in girls in the breakfast-skipping group. Moreover, students in the breakfast-skipper group showed higher scores for depression and low self-esteem (p< .001). In conclusion, skipping breakfast has effects on young adolescents’ nutrition, manifesting as high fatigue level and low attention level, especially in girls.

The aim of this study was to investigate the actual conditions underlying frequency of eating breakfast and nutritional attitudes in elementary school students in Chungnam area. Students had the highest ratio for eating breakfast everyday and spent 10-20 minutes eating breakfast. Students went to bed at 10-11 PM and woke up at 7-7:30 AM in the morning on average. The biggest reason for skipping breakfast was insufficient time in the morning. Additionally, favorite breakfast menu of subjects was a Korean style meal. The number of elementary students that recognized necessity of nutritional education was highest among subjects. Favorite educational method of subjects was education by teachers. Additionally, number of female students that recognized effect of breakfast on health status was significantly higher than boy students. Ratio of eating breakfast everyday was dependent on BMI value. Most subjects preferred video learning materials as the main nutritional education method. Overweight subjects showed the highest ratio for eating with loss of willpower compared to other students when they skipped the breakfast. Female subjects ate a greater variety of foods compared to male students, and showed better nutritional attitudes towards a desirable dietary life than male subjects. To prevent undesirable food habits and improve intake of various nutrients, systematic nutrition education is required to regulate breakfast of elementary students.

School breakfast program in the U.S. has been started long time ago, since 1966. At present, participation in the School Breakfast Program in the U.S.A. grew to include approximately 85 percent of schools. The School Breakfast Program is a federally assisted program that provides cash assistance from government or states, according to family’s monthly income. Instead of receiving reimbursement (cash refund), in return, schools must serve breakfast that meet Dietary Guidelines for Americans. A persisting problem in the U.S. is the low participation rate of low income families. There are many reasons for this phenomenon and one of such reason is that participation is greatly affected by the type of school breakfast program offered. In this study, the school breakfast program in the U.S was reviewed and the contents of this study are followed below;1. History of US school breakfast program and current situation 2. SBP as a federally assisted meal program.3. Importance of school breakfast program 4. School breakfast menu planning 5. School breakfast service models

We examined the relationship between breakfast eating, nutrient intake, and health outcomes using dietary intake, anthropometric, and biochemical measurements in Korean adults. Data from the 2007 National Health and Nutrition Survey were obtained, and 2,514 adults aged 20 to 64 years were analyzed. The prevalence of skipping breakfast, using a 24-hour diet recall, was 54.5% in the 20-29 age group, 31.2% in the 30-49 age group, and 19.2% in the 50-64 age group. In the 20-29 age group, waist circumstance and serum cholesterol were significantly higher in breakfast skippers than in breakfast eaters. In the 30-49 age group, breakfast skippers had higher triglyceride levels than breakfast eaters. Energy intake of breakfast skippers in every age group was significantly lower than that of breakfast eaters. Furthermore, in the 20-29 and 30-49 age groups, the percent of energy from carbohydrates in breakfast skippers was significantly lower than that of breakfast eaters, whereas the percent of energy from lipids in breakfast skippers was significantly higher than that of breakfast eaters. Additionally, in the 20-29 and 30-49 age groups, breakfast eaters showed higher carbohydrate and iron intake per 1,000 kcal than breakfast skippers and lower lipid intake per 1,000 kcal than that of breakfast skippers. Breakfast skippers showed intakes of less nutrients than EAR was higher than breakfast eaters except vitamin B2 and calcium intake in males of the 20-29 age group. In conclusion, nutrition education, and policy should be implemented to teach the importance of breakfast, appropriate dietary intake, and proper food choice for each age group.

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 1501~2000won, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 2501~3000won, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, 6~7 foodservice staff, with a price range of 2501~3000won, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

본 연구는 김치의 저장기간에 따른 pH, 총산, 향기성분 및 관능검사를 실시하여 풍미, 식미감 및 기호도 면에서 가장 뛰어난 김치의 조건을 찾아내고, 위 김치의 분말첨가량을 달리하여 제조한 BFS(Breakfast Sausage)에 대한 관능검사를 실시하여 담백한 맛과 향을 제공하면서 영양성과 보존성이 뛰어난 동결 김치분말 첨가 BFS(Breakfast Sausage)를 개발하고자 한 논문으로 그 결과는 요약하면 다음과 같다. 1. pH는 김치의 저장기간이 증가함에 따라 pH 5.5에서 pH 3.9로 낮아졌고 총산은 0.35%에서 0.82%로 높아졌으며, 관능검사 결과는 저장 18일이 가장 높은 선호도를 보였으며, 그 다음은 저장 12일부터 18일 사이에 비교적 높은 선호도를 보였다. 따라서 pH 4.0, 총산 0.73%을 나타낸 저장 18일째의 김치를 동결 건조하여 동결김치분말 첨가 BFS(breakfast sausage)의 제조에 사용하였다. 2. 김치(pH 4.0, 총산 0.73%, 저장 18일)의 향기 성분을 분석한 결과는 aldehyde류가 5종, acid가 4종, ester가 5종, sulfide1종, alcohol 1종 등으로 나타났다. 3. 동결김치분말의 첨가량을 0, 3, 6, 9%로 달리하여 제조한 BFS(breakfast sausage)를 굽지 않고 실시한 관능검사 결과, 색은 김치분말 9%첨가군(6.65점)이, 맛(6.45점)과 전반적인 기호도(6.25점)는 김치분말 3% 첨가군이, 부드러움은 Cotrol군(5.70점)이, 매운 맛은 김치분말 9% 첨가군(6.85점)이 가장 좋게 평가되었고, 구운 뒤 실시한 관능 평가 결과, 색(7.15점), 맛(7.10점), 부드러움(6.00점), 전반적인 기호도(7.15점) 등 거의 모든 평가항목에서 김치 분말첨가 3%군이 가장 좋게 평가되었다. 또한 구운 것과 굽지 않은 것을 비교하면 구운 것이 안 구운 것보다 좋은 점수를 받았다. 따라서 동결김치분말 3%를 첨가하여 구워 만드는 BFS(breakfast sausage)가 가장 우수한 제품이라고 사료된다.

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

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