The purpose of this study was to investigate the dietary habits of smokers and non-smokers among a few male university students residing in Changwon-si and factors that affect their smoking behavior. A self-administered questionnaire was conducted for a duration of one month in June 2015 (n=367). The results of this study showed that the breakfast skipping rate of the smoking group was significantly higher compared to the non-smoking group (p<0.001), and the smoking rate was significantly higher among those with more serious smoking problems (p<0.001). Compared to the non-smoking group, the smoking group showed significantly higher BMI (body mass index) (p<0.05) and demonstrated significant drinking habit of more liquid type yogurt among milk and dairy products and significantly more coffee mixes among fat, oils, and sugars (p<0.05). The results of multiple regression analysis showed the necessity to prepare smoking systems in school (t=－2.87, p<0.05), encumbrances to studies due to smoking (t=－3.59, p<0.001), and variables that affect smoking such as the number of close friends who smoke (t=4.17, p<0.001), BMI (t=3.08, p<0.05), and the level of problematic drinking (t=3.67, p<0.001). The results of this study suggest factors that must be considered in establishing smoking prevention education programs, anti-smoking policies, and strategies for university students.

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.

This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by selfadministered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p〈0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, -0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p〈0.05), animal fat (p〈0.05), fiber (p〈0.05), animal Ca(p〈0.05), animal Fe (p〈0.001), Zn(p〈0.05), vitamin B1 (p〈0.05) and niacin (p〈0.05) were significantly different between the two groups, and mean serum levels of SGOT (p〈0.01), SGPT (p〈0.001), γ-GTP (p〈0.001), triglycerides (p〈0.01), total cholesterol (p〈0.05) and hematocrit (p〈0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p〈0.05) and night-time meals (p〈0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.