This study was to investigate the food habits and the dietary behaviors of university students. Questionnaires were completed by 492 students in five different departments. The data were analyzed by SAS program. The results are summarized as follows: Fifty(10.2%) of respondents were vegetarians, 81(16.4%) were heavy meat eaters and all the others were light meat eaters. All students had their biggest meal at supper. Three hundred and ninety-three(79.9%) of the respondents usually had rice for breakfast. Three hundred -sixteen(64.2%) ate 3 meals a day, 155(31.5%) ate 2 meals and all the others ate 1 meal or more than 3 meals. The length of mealtime was 30 minutes in 268(54.5%), 10 minutes in 209(42.5%) and more than 1 hour in all the others. Respondents considered taste the most important meal factor with nutrition, hygiene, and amount ranked accordingly. A majority(63.0%) of respondents ate occasionally ate between meals, while 28.1% snacked frequently, and 8.9% ate no snacks. Although nutrition dept. students had studied nutrition subject, some results of nutrition dept. students were desirable and others were undesirable in dietary behaviors. Therefore they should have a nutritional education program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.

This paper is an effort to describe dietary behaviors to keep them healthy among adults. A probability sample was drawn from residents aged between 15 and 60 living in Ulsan City area through a multi-staged cluster sampling method. The data collected by face-to-face interview includes 1,232 respondents. Both univariate and bivariate analyses were employed to describe the dietary behaviors. The dietary behaviors in this study includes preference of taking fat-part of meat, fried food, salty food, hot-taste food, drinking coffee and milk, and taking supplementary medicine. About half of the respondents reported to take fat removed when eating meat, and more than 68% of them preferred not to take any kinds of fried food. With respect to preference of salty and hot-taste food, 39.6% of the respondents take medium-salty and 39.4% do hot-taste food. A third of the respondents drink two-four cups of coffee a day. Those who reported not to drink milk at all were prevalent(37.4% of the respondents) than expected. However, less than 20% of the respondents reported to have any kinds of supplementary health food in a year. These dietary behaviors were examined by sociodemographic characteristics for bivariate analyses.

본 연구는 서울과 경기 지방의 주부들을 대상으로 식생활 행동과 편의식에 대한 인식도를 조사함으로써, 한국형 건강 편의식 개발 방향 도출에 필요한 기초 자료를 얻고자 시도되었다. 본 연구를 위하여 710명의 주부들이 응답한 설문지가 통계학적으로 분석되었다. 설문지는 일반 사항, 식생활 및 식품 구매 행동과 편의식에 대한 인식도에 관한 문항들로 구성되었다. 일반 사항 중 연령, 취업 여부, 라이프스타일이 응답자의 식행동과 편의식에 대한 인식에 유의적인 영향을 미치는 인자임이 규명되었다. 식생활 전반에 대한 책임을 맡고 있는 것은 주부들이었으나, 이들의 대부분이 식사준비에 대해 즐겁다기보다 부담을 느끼고 있는 것으로 나타났다. 이러한 태도는 다른 연령군, 취업 여부, 라이프 스타일군에서 유의적인 차이를 보였다. 장보기 빈도는 필요할 때마다 1주일에 2~3번이 가장 높았다. 또한 미리 식단 계획을 하기보다는 장볼 때 즉흥적으로 하는 경향이 뚜렷했다. 식품 구입시 가격보다는 품질을 중요시하고 있었다. 소비자들은 현재 시판되고 있는 손질된 야채나 조리된 식품에 대해 만족하지 못하고 있었다. 그러나 품질이 우수한 편의식 개발에 대한 요구도는 높은 것으로 나타났다.

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

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

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

The purpose of this study is to investigate the socio-economics status and the dietary behaviors of college students in Pusan. This survey was carried out through questionnaries and the subjects were 244 men and 229 women students of 7 universities in Pusan. The results of this study can be summarized as follow: 1. 54.1% of men and 43.5% of women were having breakfast regularly, while 43.9% of men and 30.1% of women were having dinner regularly. 2. Mean score of the eating behavior was 3.29 in men and 3.21 in women, and of the concern on food and nutrition was 8.46 in men and 9.98 in women. 3. Eating behavior had significantly high relationship with concern on food and nutrition but had a little relation with valuation on food and nutrition. 4. Variation in valuation and concern on food and nutrition or in eating behavior were negatively related with smoking and drinking. A considerable correlationship between smoking and drinking was found.

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.