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Research Articles
[Korean]
Maternal home meal replacement use and attitudes, and young children’s preferences by usage frequency in meals for young children: a cross-sectional study
Bo-Yeon Kim, Mi-Hyun Kim, Jee-Young Yeon
Korean J Community Nutr 2025;30(2):163-172.   Published online April 29, 2025
DOI: https://doi.org/10.5720/kjcn.2025.00066
AbstractAbstract PDFPubReaderePub
Objectives
With the increase in women’s workforce participation and changing family eating habits, home meal replacements (HMRs) have become more prevalent. However, research on how mothers incorporate HMR into meals of young children remains limited. This study examined mothers’ attitudes toward and use of HMR, as well as their association with young children’s HMR preferences.
Methods
A survey was conducted between June 1 and July 3, 2020, involving 337 mothers of 5-year-old children in Sejong, South Korea. The questionnaire assessed mothers’ perceptions of HMR, consumption patterns, and their children’s preferences for HMR.
Results
The average age of participating mothers was 38.3 years, with 93.2% living in nuclear families. Full-time homemakers constituted 40.1% of the respondents and showed lower HMR usage among them. HMR was primarily consumed as late-night snacks, side dishes, and dinners, with large discount stores (81.6%) being the primary purchase location. The high HMR consumption group exhibited more positive attitudes toward HMR (P < 0.001). HMR types varied in consumption frequency. Among ready-to-eat foods, kimbap (38.3%) was the most common, followed by meat side dishes (11.3%) and salads (11.0%). Among the heat-and-eat items, dumplings were the most frequently consumed. Simple cooking kits for Korean street food were used by 56.5% of mothers in the high-frequency HMR group, compared to 38.6% and 29.2% in the lower consumption groups (P < 0.01). Children’s preference for HMR was significantly associated with maternal HMR consumption frequency (P < 0.001). The most preferred items among children were rice porridge (P < 0.05) and meat side dishes (P < 0.001).
Conclusion
Higher maternal HMR consumption was associated with increased acceptance by children. Mothers who frequently used HMR exhibited more positive attitudes toward its palatability, convenience, nutritional value, and variety. While HMR offers diverse and tasty meal options, overreliance on processed foods warrants caution. Importantly, high HMR consumption during early childhood may influence long-term dietary behaviors, including a continued preference for HMRs.
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[Korean]
Analysis of pork consumption attribute factors by consumer lifestyle in Korea: a cross-sectional study
Jounghee Lee, Juhyun Lee, Wookyoung Kim
Korean J Community Nutr 2025;30(1):75-88.   Published online February 28, 2025
DOI: https://doi.org/10.5720/kjcn.2024.00332
AbstractAbstract PDFPubReaderePub
Objectives
This study aims to identify and analyze how different South Korean lifestyles impact attitudes towards pork consumption.
Methods
We implemented a cross-sectional survey targeting 705 adult consumers in South Korea using hierarchical and K-means cluster analyses. Respondents were classified into three relevant lifestyles: (1) domestic preference, (2) price-sensitive, and (3) quality-experience-oriented. The importance-performance analysis was employed to evaluate discrepancies between how they rated pork consumption using factors of “importance” and “satisfaction”. We employed Borich’s needs assessment and the Locus for Focus model to prioritize management areas.
Results
The research findings highlight that unpleasant odor/smell (Q7) and hygiene (Q1) were common key areas for management across all consumer groups, emphasizing their importance in enhancing pork consumption satisfaction. Among the groups, the domestic preference group showed high importance-performance discrepancies in attributes like expiry date (D2), suggesting a need for strengthened trust in domestic pork distribution and information transparency. The price-sensitive group prioritized economic factors, with fat thickness (Q8) identified as an essential management area. The quality-experience-oriented group emphasized sensory qualities such as juiciness (Q6) and meat color (Q5), with off-flavors (Q7) displaying the largest discrepancy. These results show the significant role of sensory attributes in consumer satisfaction.
Conclusion
This study demonstrated the multidimensional nature of pork consumption behavior, emphasizing the need for tailored strategies across consumer groups. Managing hygiene (Q1) and reducing off-flavors (Q7) are critical for all segments, while group-specific strategies include managing sensory quality for the quality-experience-oriented group, providing product information (D2) to increase trust for the domestic preference group, and emphasizing value for money for the price-sensitive group.
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[English]
Exploring the customer perceived value of online grocery shopping: a cross-sectional study of Korean and Chinese consumers using Means-End Chain theory
Xinyu Jiang, Hyo Bin Im, Min A Lee
Korean J Community Nutr 2024;29(4):318-335.   Published online August 31, 2024
DOI: https://doi.org/10.5720/kjcn.2024.00007
AbstractAbstract PDFPubReaderePub
Objectives
Despite the growing market share of online grocery shopping, there is a need to understand customer perceived value due to the ongoing advancements in information technology. This study explores the connections between attributes, consequences, and values. Additionally, it conducts a cross-country comparison of consumers’ online grocery shopping behaviors to gain a deeper understanding of consumer market segments and any potential variations among them.
Methods
Data was collected through an online questionnaire survey conducted from May 1 to 15, 2024, targeting 400 consumers in Seoul, Korea, and Shanghai, China, who have experience with online grocery shopping. The survey utilized the Means-End Chain theory and association pattern technique hard laddering. Data collation and analysis were conducted using the IBM SPSS Statistics 28.0 program. The LadderUX software was employed to analyze the links between attributes, consequences, and values and create the consumer purchasing process’s implication matrix and hierarchical value map (HVM).
Results
The study identified key attributes that influence online grocery shopping decisions, including delivery service, price, freshness, and quality. Korean consumers demonstrated a higher sensitivity to price (19.0%) and delivery service (17.0%). In contrast, Chinese consumers prioritized delivery service (15.0%) and after-sales service (14.8%). Commonly cited consequences included time saving (12.6% for Koreans, 11.3% for Chinese), whereas prevalent values encompassed convenience (36.8% for Koreans, 19.6% for Chinese) and economic value (26.6% for Koreans, 14.7% for Chinese). The HVM underscored these insights, highlighting diverse consumer preferences and country-specific nuances.
Conclusions
The findings highlight the current state of online food consumption and consumers’ value systems, revealing variations among countries. These findings offer empirical insights that can be used to create customized global marketing strategies that resonate with various consumer preferences and market dynamics.
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[Korean]
Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
Korean J Community Nutr 2022;27(1):27-35.   Published online February 28, 2022
DOI: https://doi.org/10.5720/kjcn.2022.27.1.27
AbstractAbstract PDF
Objectives
The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference.
Methods
Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors.
Results
The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group.
Conclusions
The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

Citations

Citations to this article as recorded by  
  • Amelioration of metabolic disturbances and adipokine dysregulation by mugwort (Artemisia princeps P.) extract in high-fat diet-induced obese rats
    Yun-Hye Kim, Chung-Mu Park, Gun-Ae Yoon
    Journal of Nutrition and Health.2016; 49(6): 411.     CrossRef
  • Comparison of Serum Adiponectin Levels According to Body Mass Index and Dietary Behaviors of Female University Students in Seoul
    Mi Joung Kim, Hyun Young Jun, Hye Bog Rha
    Korean Journal of Community Nutrition.2013; 18(4): 354.     CrossRef
  • Effects of age on changes of body composition through caloric restriction in overweight and obese women
    Jung-Eun Yim, Young-Seol Kim, Ryowon Choue
    Journal of Nutrition and Health.2013; 46(5): 410.     CrossRef
  • Nutrient Intake, the Concentrations of Leptin, Adiponectin, Cotisol & Insulin by the Body Fat Content of Women
    Soon Yei Lee, Hyun Sook Bae
    Korean Journal of Community Nutrition.2012; 17(6): 714.     CrossRef
  • Relationship between Nutrients Intakes, Dietary Quality, and Serum Concentrations of Inflammatory Markers in Metabolic Syndrome Patients
    Misung Kim, Juyoung Kim, Wookyung Bae, Sohye Kim, Yesong Lee, Woori Na, Cheongmin Sohn
    Korean Journal of Community Nutrition.2011; 16(1): 51.     CrossRef
  • Comparison of Serum Insulin, Leptin, Adiponectin and High Sensitivity C-Reactive Protein Levels according to Body Mass Index and their Associations in Adult Women
    Mi Young Lee, Jung Hee Kim
    Korean Journal of Community Nutrition.2011; 16(1): 126.     CrossRef
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Original Articles
[English]
Sleep Quality and Its Association with the Dietary Behavior and Lifestyle of University Students in Cheongju
Sewhan Jin, Munkyong Pae
Korean J Community Nutr 2019;24(5):395-407.   Published online October 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.5.395
AbstractAbstract PDFPubReader
OBJECTIVES
This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students.
METHODS
The subjects were 406 university students in Cheongju, Korea, and the data were collected using a self-administered questionnaire. They were divided into two groups according to the Pittsburgh Sleep Quality Index (PSQI): good-quality sleepers (PSQI score ≤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a χ2-test, independent t-test, and analysis of covariance using the SPSS 25.0 program.
RESULTS
Fifty-two percent of university students were categorized as poor-quality sleepers by the PSQI. Students classified as poor-quality sleepers had delayed bedtimes, and a shorter duration in bed and total sleep hours than the good-quality sleepers did. Poor-quality sleepers were more prevalent among those who were female, having irregular mealtimes, or frequent late night meals. They also consumed fast food frequently, such as fried chicken and hamburgers, and noodles when adjusted for gender. In addition, drinks with caffeine over milk were dominant among poor-quality sleepers. Furthermore, the preferences for spicy and salty tastes and longer smartphone usage were more prevalent in those with poor-sleep quality.
CONCLUSIONS
These results showed that more than 50% of university students reported disturbed sleep and poor quality sleep was associated with less desirable snack consumption and taste preference, more smartphone usage, and others. Therefore, nutrition education program along with lifestyle changes promoting sufficient sleep are encouraged to provide for university students, particularly those who have poor sleep quality.

Citations

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  • Health Behaviors and Dietary Habits according to Sleep Duration in Korean Adults Based on the 2013–2015 Korea National Health and Nutrition Examination Survey
    Jin-A Kim, Sim-Yeol Lee
    Korean Journal of Health Promotion.2019; 19(4): 237.     CrossRef
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[English]
A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
Su Jin Han, Sim Yeol Lee
Korean J Community Nutr 2017;22(5):387-400.   Published online October 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.5.387
AbstractAbstract PDFPubReader
OBJECTIVES
This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera·Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples.
METHODS
A self-administered questionnaire was applied to 365 Sramanera·Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences.
RESULTS
The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning.
CONCLUSIONS
Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.

Citations

Citations to this article as recorded by  
  • Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
    Choong-Sun Lim, Sim-Yeol Lee
    Journal of the East Asian Society of Dietary Life.2023; 33(4): 331.     CrossRef
  • Vegetarianism as a protective factor for asymptomatic colonic diverticulosis in Asians: a retrospective cross-sectional and case-control study
    Jihun Bong, Hyoun Woo Kang, Hyeki Cho, Ji Hyung Nam, Dong Kee Jang, Jae Hak Kim, Jun Kyu Lee, Yun Jeong Lim, Moon-Soo Koh, Jin Ho Lee
    Intestinal Research.2020; 18(1): 121.     CrossRef
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[English]
Lifestyle, Dietary Behavior and Snack Preference of Upper-grade Elementary School Students in Cheongju according to the Usage Time of Smartphones
Hayeon Kim, Munkyong Pae
Korean J Community Nutr 2017;22(1):40-52.   Published online February 28, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.1.40
AbstractAbstract PDFPubReader
OBJECTIVES
This study was conducted to examine the length of exposure to smartphone and its association with dietary behavior toward snacks, lifestyle, and nutrition knowledge in elementary school students.
METHODS
Subjects were 372 5th and 6th grade schoolchildren in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into two groups by the time spent using smartphone: moderate (< 2 hours/day) and overexposure (≥ 2 hours/day). Data was analyzed using frequency analysis, χ²-test, and independent t-test as well as analysis of covariance when necessary.
RESULTS
Approximately half of subjects (41.4%) reported spending ≥ 2 hours/day using smartphone. That habit was more frequent among students in the 6th grade, those who received more monthly allowance, and who has a working mother. 63.4% of the subjects reported that they consumed snacks while watching television, using a computer and/or a smartphone and 48.1% said that they consumed snacks while they use a smartphone. Both situations were most prevalent among those with overexposure to smartphone (≥ 2 hours/day). We also observed that a higher percentage of subjects from the overexposure group spent more money on snack foods with the preference for ice cream, fast food, and carbonated drinks. Further, those in the overexposure group consumed more ice cream, cookies, and carbonated drinks. In addition, they had less desirable dietary behavior and health-related lifestyle (sleep duration and frequency of regular exercise) compared to those with moderate smartphone usage (< 2 hours/day). However, there was no statistical difference in nutrition knowledge among children with different degrees of smartphone usage.
CONCLUSIONS
Our results showed that longer smartphone use was associated with less desirable snack preference/consumption and other dietary behavior in elementary school students. Thus interest and positive attitudes towards healthy snacks and diet should be reinforced in nutrition education programs, especially for those who are prone to use smartphones.

Citations

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  • The relationship between smartphone usage and eating behavior for elementary school students in Gangneung, South Korea: cross-sectional study
    Minji Kim, Meera Jang
    Korean Journal of Community Nutrition.2024; 29(4): 278.     CrossRef
  • Screen time, mealtime media use, and dietary behaviors in Korean preschoolers: a cross-sectional study
    Young-Hee Han, Saerom Shin, Eun Yeol Woo, Hye-Kyung Park, Taisun Hyun
    Korean Journal of Community Nutrition.2023; 28(3): 206.     CrossRef
  • Comparing the Mediating Effect of Adolescent Lifestyle Profiles on the Relationship between Smartphone Addiction and Health-related Quality of Life Among Male and Female Senior High School Students in the Philippines
    Danilo B. Buctot, Nami Kim, Sun Hee Kim
    International Journal of Mental Health and Addiction.2023; 21(1): 511.     CrossRef
  • The Effects of Smartphone and Internet Gaming Addiction on Eating Attitudes Among University Students
    Bahar Yeşil Örnek, İbrahim Gündoğmuş
    Psychiatry Investigation.2022; 19(1): 1.     CrossRef
  • The role of nomophobia and smartphone addiction in the lifestyle profiles of junior and senior high school students in the Philippines
    Danilo B. Buctot, Nami Kim, Sun Hee Kim
    Social Sciences & Humanities Open.2020; 2(1): 100035.     CrossRef
  • Relationship between the Intake of Children's Favorite Foods and Policy based on Special Act on Safety Control of Children's Dietary Life
    Taejung Woo, Jihye Yoo, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2019; 24(2): 106.     CrossRef
  • Health Behavior Factors Associated with Sugar-sweetened Beverage Intake among Adolescents
    Hyae Min Gu, Jong Park, So Yeon Ryu
    Korean Journal of Community Nutrition.2018; 23(3): 193.     CrossRef
  • A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of University Students in Jeonbuk
    Hye-Soon Chang
    Korean Journal of Human Ecology.2016; 25(1): 73.     CrossRef
  • Weight loss effects of Bariatric Surgery after nutrition education in extremely obese patients*
    Eun-Ha Jeong, Hong-Chan Lee, Jung-Eun Yim
    Journal of Nutrition and Health.2015; 48(1): 30.     CrossRef
  • A Study of Nutrient Intakes, Blood Lipids and Bone Mineral Density according to Obesity Degree by Percentage of Body Fat and Age between Male and Female Teacher in Jeonbuk Province, Korea
    Hye-Soon Chang
    Korean Journal of Community Nutrition.2012; 17(1): 49.     CrossRef
  • A Study of Glycemic Index, Glycemic Load and Food Sources according to Body Mass Index in Female College Students
    Jee-Young Yeon, Eun-Young Kim
    Korean Journal of Community Nutrition.2012; 17(4): 429.     CrossRef
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[English]
Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
Korean J Community Nutr 2016;21(3):274-283.   Published online June 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.3.274
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea.
METHODS
The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis.
RESULTS
Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects.
CONCLUSIONS
In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

Citations

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  • Dietary intake and nutritional status of Korean children and adolescents: a review of national survey data
    Minji Kang, So Yoon Choi, Minyoung Jung
    Clinical and Experimental Pediatrics.2021; 64(9): 443.     CrossRef
  • Study on the snack meal management for infants and toddlers and the demand for snack products according to the sustainable dietary style of mothers in Jeonbuk area
    Ji-Eun Lee, Jeong-Ok Rho
    Journal of Nutrition and Health.2020; 53(1): 39.     CrossRef
  • Development of nutrition quotient for elementary school children to evaluate dietary quality and eating behaviors
    Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae-Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi, Hye-Young Kim
    Journal of Nutrition and Health.2020; 53(6): 629.     CrossRef
  • Menu Recommendation System Using Smart Plates for Well-balanced Diet Habits of Young Children
    Kwon Namgung, Tae-Hwan Kim, Youn-Sik Hong
    Wireless Communications and Mobile Computing.2019; 2019: 1.     CrossRef
  • A Comparative Study of Eating Behavior and Prosocial Behavior among Preschool Children in Kindergartens vs. Childcare Centers
    So-Sun Sun, Ji-Young Ha, So Jung Seo
    Journal of the East Asian Society of Dietary Life.2019; 29(2): 130.     CrossRef
  • Fruit and vegetable intakes in relation to behavioral outcomes associated with a nutrition education intervention in preschoolers
    Eun Byul Choi, Ji Eun Lee, Ji-Yun Hwang
    Nutrition Research and Practice.2018; 12(6): 521.     CrossRef
  • Dietary status of young children in Korea based on the data of 2013 ~ 2015 Korea National Health and Nutrition Examination Survey
    Eun-kyung Kim, Byengchun Song, Se-Young Ju
    Journal of Nutrition and Health.2018; 51(4): 330.     CrossRef
  • Evaluation of Dietary Behavior among Preschooler in Jecheon Area Using Nutrition Quotient for Preschoolers
    Sung Hee Min
    Korean Journal of Food and Cookery Science.2018; 34(4): 413.     CrossRef
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  • 8 Crossref
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[English]
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
Jong Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
Korean J Community Nutr 2016;21(2):200-217.   Published online April 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.2.200
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities.
METHODS
Data were collected from 72 residents (10 males and 62 females) aged ≥ 70 years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity.
RESULTS
Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ≥ 75 year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin B2, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin B1, vitamin B6, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality.
CONCLUSIONS
Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

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  • Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
    Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
    Clinical Nutrition Research.2024; 13(2): 108.     CrossRef
  • A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian
    Jin Hee Kwon, Rah Il Hwang, Jaehyeon Ryu
    Journal of Health Informatics and Statistics.2022; 47(1): 27.     CrossRef
  • Classification of Texture-Modified Korean Soups with a Thickener under IDDSI Criteria
    Kui-Jeong Choi, Hyun-Jung Lee, Weon-Sun Shin
    Journal of the Korean Dysphagia Society.2022; 12(2): 123.     CrossRef
  • Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
    Joo-Eun Lee
    Nutrition Research and Practice.2022; 16(4): 527.     CrossRef
  • Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities
    Jin Hee Kwon, Rah Il Hwang, Hyeon Jin Jeong, Hye Min Jang
    Journal of Health Informatics and Statistics.2022; 47(4): 258.     CrossRef
  • Factors Associated with Person-Centered Care among Care Workers at Long-term Care Facilities
    Geun-Young Kim, Hye-Young Jang
    Journal of Korean Gerontological Nursing.2021; 23(1): 13.     CrossRef
  • Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013–2017 Korea National Health and Nutrition Examination Survey
    Daeun Choi, Youngmi Lee, Haeryun Park, Kyunghee Song, Jinah Hwang
    Nutrition Research and Practice.2021; 15(2): 266.     CrossRef
  • Evaluation of the dietary quality and nutritional status of elderly people using the Nutrition Quotient for Elderly (NQ-E) in Seoul
    Sun-Wook Ham, Kyung-Hee Kim
    Journal of Nutrition and Health.2020; 53(1): 68.     CrossRef
  • Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City
    Gyusang Han, Eunju Yang
    Journal of Nutrition and Health.2020; 53(1): 27.     CrossRef
  • Study on the Nutrient Intake and Dietary Quality of Elderly Residents on Various Meal Types in Long-Term Care Facility
    Hee-Sook Lim, Eun Bi Oh, Yoo Kyoung Park, Hae-Yun Chung
    Journal of the East Asian Society of Dietary Life.2020; 30(2): 172.     CrossRef
  • Health and Nutrition Status of Elderly People with Multimorbidity: A Korea National Health and Nutrition Examination Survey (2013~2015)
    Na-Gyeong Oh, Jung-Sook Seo
    Korean Journal of Community Nutrition.2020; 25(6): 502.     CrossRef
  • Nutritional status of Korean elderly with dementia in a long-term care facility in Hongseong
    Ji-Yeon Lee, Yeong-Soon Hyun, Hee-Seon Kim
    Nutrition Research and Practice.2019; 13(1): 32.     CrossRef
  • Food and nutrient intake status of Korean elderly by perceived anxiety and depressive condition: data from Korean National Health and Nutrition Examination Survey 2013 ~ 2015
    Da-Mee Kim, Kyung-Hee Kim
    Journal of Nutrition and Health.2019; 52(1): 58.     CrossRef
  • Analysis of Food Preference, Recognition and Experience of Elderly Foods among Elderly People
    Mi Young Kim, Yoo Na Lee
    The Korean Journal of Food And Nutrition.2016; 29(6): 971.     CrossRef
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[English]
The Development of Institutional Food-Service Menu with Temple Food
Sim Yeol Lee, Jin A Kim
Korean J Community Nutr 2015;20(5):338-350.   Published online October 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.5.338
AbstractAbstract PDFPubReader
OBJECTIVES
This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu.
METHODS
To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice.
RESULTS
Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred.
CONCLUSIONS
The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

Citations

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  • Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
    Choong-Sun Lim, Sim-Yeol Lee
    Journal of the East Asian Society of Dietary Life.2023; 33(4): 331.     CrossRef
  • Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
    Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
    Korean Journal of Community Nutrition.2023; 28(6): 449.     CrossRef
  • Age, sex, and the association of chronic kidney disease with all-cause mortality in Buddhist priests
    Hyo Jin Kim, Yunmi Kim, Sejoong Kim, Ho Jun Chin, Hajeong Lee, Jung Pyo Lee, Dong Ki Kim, Kook-Hwan Oh, Kwon Wook Joo, Yon Su Kim, Deuk-Young Nah, Sung Joon Shin, Kyung Soo Kim, Jae Yoon Park, Kyung Don Yoo
    Medicine.2018; 97(45): e13099.     CrossRef
  • Recognition and Propagation for Temple Food among University Students with Food-related Majors
    In-Joon Huh, Sim-Yeol Lee
    Korean Journal of Community Nutrition.2018; 23(2): 137.     CrossRef
  • A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
    Yang-Su Moon, Sim-Yeol Lee
    Korean Journal of Community Nutrition.2017; 22(1): 53.     CrossRef
  • A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
    Su-Jin Han, Sim-Yeol Lee
    Korean Journal of Community Nutrition.2017; 22(5): 387.     CrossRef
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[English]
A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province
Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung Hea Lee
Korean J Community Nutr 2015;20(4):259-272.   Published online August 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.4.259
AbstractAbstract PDFPubReader
OBJECTIVES
A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents.
METHODS
This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT).
RESULTS
The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001).
CONCLUSIONS
These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

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    Jimin Lim, Hye Ji Seo, Jieun Oh
    Journal of Nutrition and Health.2024; 57(1): 136.     CrossRef
  • Analysis of socio-demographic and dietary factors associated with fruit and vegetable consumption among Korean adolescents: use of data from the 7th and 8th Korea National Health and Nutrition Examination Survey (2016–2019)
    Bokyeong Yun, Seunghee Kye
    Journal of Nutrition and Health.2024; 57(3): 292.     CrossRef
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    Kilye Kim, Yeon-Kyung Lee
    Journal of Nutrition and Health.2024; 57(1): 120.     CrossRef
  • Factors influencing the consumption of convenience foods among Korean adolescents: analysis of data from the 15th (2019) Korea Youth Risk Behavior Web-based Survey
    Seul Ki Park, Ji Hyun Lee
    Journal of Nutrition and Health.2020; 53(3): 255.     CrossRef
  • The Influence of Social Media Affinity on Eating Attitudes and Body Dissatisfaction in Philippine Adolescents
    Shannen Tadena, So Ra Kang, Shin-Jeong Kim
    Child Health Nursing Research.2020; 26(1): 121.     CrossRef
  • Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
    Mi-Kyeong Choi, Eun-Sun Park, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2019; 24(6): 476.     CrossRef
  • Relationships among Skeletal Muscle Mass, Health Related Factors, Nutrient Intake, and Physical Activities in Male Adolescents: Based on the 5th (2009-2011) Korean National Health and Nutrition Examination Survey (KNHANES)
    In-Kyung Jung, Jung-Hyun Kim
    The Korean Journal of Community Living Science.2018; 29(2): 185.     CrossRef
  • Study on Perception and Preference of Vegetable Intake of Alienated Children in Gyeongbuk Area according to Gender and Grade
    Won-Hui Choe, Eun-Soon Lyu, Kyung-A Lee
    Korean Journal of Food and Cookery Science.2018; 34(4): 394.     CrossRef
  • Analysis of health habit and hair mineral nutrition status of media addicted adolescent
    Hee-Sook Lim, Soon-Kyung Kim
    Journal of Nutrition and Health.2018; 51(4): 295.     CrossRef
  • Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
    Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
    Journal of Nutrition and Health.2017; 50(2): 142.     CrossRef
  • Factors affecting vegetable preference in adolescents: stages of change and social cognitive theory
    Taejung Woo, Kyung-Hea Lee
    Nutrition Research and Practice.2017; 11(4): 340.     CrossRef
  • Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
    A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
    Korean Journal of Community Nutrition.2016; 21(3): 274.     CrossRef
  • Gender Differences in Adolescents' Dietary Perceptions and Practices
    Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2016; 21(2): 165.     CrossRef
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[English]
The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
Mee Sook Lee
Korean J Community Nutr 2014;19(5):448-458.   Published online October 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.5.448
AbstractAbstract PDFPubReader
OBJECTIVES
Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people.
METHODS
We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sipand-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed.
RESULTS
The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste.
CONCLUSIONS
The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

Citations

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  • Link Between Dietary Sodium Intake, Cognitive Function, and Dementia Risk in Middle-Aged and Older Adults: A Systematic Review
    Devi Mohan, Kwong Hsia Yap, Daniel Reidpath, Yee Chang Soh, Andrea McGrattan, Blossom C.M. Stephan, Louise Robinson, Nathorn Chaiyakunapruk, Mario Siervo, Matthew Pase
    Journal of Alzheimer's Disease.2020; 76(4): 1347.     CrossRef
  • Comparison of Taste Preferences, Eating Behaviors, and Dietary Habits according to Age of the Elderly in Chungcheong-do
    Eun-Sun Park, Mi-Kyeong Choi
    Journal of the East Asian Society of Dietary Life.2019; 29(2): 139.     CrossRef
  • Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers
    Jeong-Sook Bae, Sol-Bee Seong, So-Mang Jang, Chang-Hee Yoo, Young-Suk Lim, Young-Mi Lee, Hae-Ryun Park, Kyung-Eun Lee
    Korean Journal of Community Nutrition.2019; 24(4): 277.     CrossRef
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[English]
The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area
Yun Kyeong Lee, Youngnam Kim
Korean J Community Nutr 2014;19(5):415-424.   Published online October 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.5.415
AbstractAbstract PDFPubReader
OBJECTIVES
Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age groups in order to determine potential ways of increasing vegetable consumption in this study group.
METHODS
A total of 308 primary to university students in Gyeongbuk area were recruited and a questionnaire-based survey was conducted. The preference score (7-Likert scale: very much dislike (1)~so-so (4)~like very much (7)) and intake frequency (5-Likert scale) of 48 kinds of vegetables in 4 vegetable groups, such as vegetable (fruit-, root-, leaf-, and stalk- vegetable), seaweeds, mushrooms, and kimchi were investigated, and data were analyzed by SPSS WIN (ver 12.0).
RESULTS
The preference scores of vegetables except for seaweeds were significantly different among school groups, university was the highest, followed by high school. Primary and middle school students showed the lowest preference score, especially for leaf- and stalk- vegetables. The preference score for seaweeds was the highest of 5.28, followed by kimchi of 4.99. With regard to kimchis, the preference score was the highest in university', followed by high school, middle school, and primary school' was the lowest. The number of vegetables with < 4.0 preference score was the highest in primary school of 16, 15 in middle school, 11 in high school, and 7, the lowest in university. The vegetable with preference score of < 4.0 in all 4 school groups were mallow, chard, bud, radish leaf, mugwort, butterbur and sweet potato stalk. With regard to the intake frequency of vegetables, kimchis, an indispensable part of the Korean diet, was the highest of 2 times/day, followed by cooked vegetables of 1.5 times/day. The correlation coefficients between preference scores and intake frequencies were statistically significant in all groups of vegetables. As for the coefficient of variation (CV) of preference score, primary school' was the highest and university' was the lowest. The number of vegetables with high CV and high inexperience were highest in primary school students.
CONCLUSIONS
Providing more opportunities for consuming a variety of vegetables, such as leaf- and stalk- vegetable, it may be possible to increase vegetable consumption, especially for the primary school students.

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  • Dietary Lifestyle Status of Adolescents: Analysis of Large-Scale Survey Data in Korea
    Soo Jin Lee, Ho Kyung Ryu
    Journal of the Korean Society of Food Science and Nutrition.2021; 50(1): 95.     CrossRef
  • Analysis of the Dietary Life of Adolescents by Household Types in Korea using the Korea National Health and Nutrition Examination Survey
    Soo Jin Lee, Ho Kyung Ryu
    The Korean Journal of Community Living Science.2021; 32(2): 285.     CrossRef
  • Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey
    Mi-Kyung Choi
    Korean Journal of Food and Cookery Science.2018; 34(3): 319.     CrossRef
  • Study on Perception and Preference of Vegetable Intake of Alienated Children in Gyeongbuk Area according to Gender and Grade
    Won-Hui Choe, Eun-Soon Lyu, Kyung-A Lee
    Korean Journal of Food and Cookery Science.2018; 34(4): 394.     CrossRef
  • The Development of Institutional Food-Service Menu with Temple Food
    Sim-Yeol Lee, Jin-A Kim
    Korean Journal of Community Nutrition.2015; 20(5): 338.     CrossRef
  • 408 View
  • 0 Download
  • 5 Crossref
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[English]
Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area
Yun Kyeong Lee, Youngnam Kim
Korean J Community Nutr 2014;19(3):223-230.   Published online June 30, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.3.223
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake.
METHODS
The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0).
RESULTS
About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary 2nd and 5th, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school 2nd showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient.
CONCLUSIONS
Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.

Citations

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  • Analysis of socio-demographic and dietary factors associated with fruit and vegetable consumption among Korean adolescents: use of data from the 7th and 8th Korea National Health and Nutrition Examination Survey (2016–2019)
    Bokyeong Yun, Seunghee Kye
    Journal of Nutrition and Health.2024; 57(3): 292.     CrossRef
  • Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
    Su Hyeon Cha, Ho Kyung Ryu
    Journal of Nutrition and Health.2019; 52(3): 285.     CrossRef
  • Relative Importance of Selection Attributes in Garlic-Based Health Functional Food Using Conjoint Analysis
    Jisun Lee
    Journal of the East Asian Society of Dietary Life.2019; 29(4): 336.     CrossRef
  • Estimation of Usual Intake and Assessment of Nutrient Intake for Korean Adolescents: Analysis of the 2010-2012 Korea National Health and Nutrition Examination Survey
    Meeyoung Kim, Jihyun Yoon
    Family and Environment Research.2017; 55(4): 385.     CrossRef
  • The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area
    Yun Kyeong Lee, Youngnam Kim
    Korean Journal of Community Nutrition.2014; 19(5): 415.     CrossRef
  • 443 View
  • 1 Download
  • 5 Crossref
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[English]
Diet-Related Behaviors and Food Preference of Indonesian
Chan Yoon Park, Sung Nim Han
Korean J Community Nutr 2014;19(1):41-50.   Published online February 28, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.1.41
AbstractAbstract PDFPubReader
As Korea is moving toward multicultural society, the number of Muslim, whose religion has a great influence on diet-related behaviors, is increasing in Korea. Since the number of immigrants from Indonesia ranks within top ten in Korea and Indonesia is one of the most representative Islamic countries in Asia, understanding the diet-related behaviors and food preferences of Indonesians is needed. This study was conducted to investigate diet-related behaviors, factors affecting the diet-related perceptions, and food preferences of the Indonesians. The subjects included 500 Indonesians dwelling in Jakarta, Indonesia. About ninety % of the subjects in this study were Muslims. They did not eat pork and dog meat for religious reason and they practiced fasting during Ramadan period. Indonesians avoided pineapple, durian, and hot foods during pregnancy and usually ate vegetables and fruits after birth, which seemed to be due to sociocultural influence. Among the subjects, 21.5% were obese and major health problems reported were hypertension and hyperlipidemia. Their preference for fried food items might have contributed to health problems. Subjects had meals mostly at home (2.3 times/day) and dined out occasionally (1.2 times/ week) at Indonesian restaurants (56.6%) or family restaurants (21.0%). In conclusion, Indonesians had home-based and native food-oriented dietary life with strong religious and sociocultural influence on food choices. Further research on specific nutrient intake analysis is needed to better understand and to improve dietary life of Indonesians in Korea.

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  • Analysis of eating behavior of Indonesian women from multicultural and non-multicultural families
    Ulya Ardina, Su-In Yoon, Jin Ah Cho
    Journal of Nutrition and Health.2024; 57(2): 228.     CrossRef
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  • 3 Download
  • 1 Crossref
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[English]
Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students: Compared by the Gender and TV Watching Time
Eun Sil Her
Korean J Community Nutr 2013;18(5):429-441.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.429
AbstractAbstract PDFPubReader
This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported 'once a day' (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were 'hunger' (79.2%), their home environment (50.9%) and 'after school hours' (89.7%). The favorite snack was 'ice cream' and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). 'Milk and dairy products' scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power (R2) was 20.5%. With regard to snack purchase behaviors, the scores of 'checking the expiration date' and 'comparing the price with similar products' were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected (R2= 0.108).

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    Minji Kim, Meera Jang
    Korean Journal of Community Nutrition.2024; 29(4): 278.     CrossRef
  • Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study
    Min-Jung Kim, Eun-Kyung Shin, Yeon-Kyung Lee
    Korean Journal of Community Nutrition.2023; 28(2): 104.     CrossRef
  • A Comparative Study of the Dietary Behavior of Adults Aged 20 and Over according to theMukbangViewing Time
    Ha-Yan Nam, Bok-Mi Jung
    Korean Journal of Community Nutrition.2021; 26(2): 93.     CrossRef
  • A Study on the Development of the Goals and Contents System of Healthy Dietary Education Program for After-School Care in Lower Grade in Elementary School
    Jung-Hyun Kim, Myoung Hee Lee, Okjin Park, Kyung Sook Choi
    Korean Journal of Community Nutrition.2019; 24(1): 24.     CrossRef
  • Eating patterns of children's favorite foods and its related factors among elementary, middle, and high school students in Korea
    YuJin Lee, Seungmin Lee, KyoungAe Lee, Kyung-Hea Lee, Inkyung Baik
    Nutrition Research and Practice.2017; 11(6): 517.     CrossRef
  • Lifestyle, Dietary Behavior and Snack Preference of Upper-grade Elementary School Students in Cheongju according to the Usage Time of Smartphones
    Hayeon Kim, Munkyong Pae
    Korean Journal of Community Nutrition.2017; 22(1): 40.     CrossRef
  • Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
    Eun Sil Her
    The Korean Journal of Food And Nutrition.2015; 28(2): 178.     CrossRef
  • Perceptions and Use of Premium Snacks and Associated Factors in School Aged Children and Their Mothers in Kyung-Ki Area
    Hye-Young Yang, Hyo-Suk Lee, Jayong Chung
    Korean Journal of Health Promotion.2014; 14(3): 121.     CrossRef
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[English]
Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea
Soojin Park, Dong Ju Kim, Weon Sun Shin
Korean J Community Nutr 2012;17(6):782-794.   Published online December 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.6.782
AbstractAbstract PDFPubReader
The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

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    Ji-Na Kim, Eugene Choi, Hyeon Min Lee, Hyun-Ji Park, Weon-Sun Shin
    Korean Journal of Food and Cookery Science.2018; 34(2): 163.     CrossRef
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    Gyusang Han, Jiyu Choi, Sooyoun Kwon
    Journal of the East Asian Society of Dietary Life.2017; 27(4): 420.     CrossRef
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    Yang-Su Moon, Sim-Yeol Lee
    Korean Journal of Community Nutrition.2017; 22(1): 53.     CrossRef
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    Hee-sun Jeong, Ji-young Yoon
    Korean Journal of Food & Cookery Science.2016; 32(2): 233.     CrossRef
  • A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea
    Kyung-Ran Lee, Eun Jung Lee
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    Min-Ji Kim, Soo-Jeong Lee, Chong-Tai Kim
    The Korean Journal of Food And Nutrition.2016; 29(6): 985.     CrossRef
  • Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
    Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
    Journal of Nutrition and Health.2015; 48(5): 429.     CrossRef
  • Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
    Su-Gyeong Jo, Soh Min Lee, Kyung-Hyun Sohn, Kwang-Ok Kim
    Food Science and Biotechnology.2015; 24(3): 921.     CrossRef
  • Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire
    Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim
    Journal of The Korean Society of Food Culture.2014; 29(6): 567.     CrossRef
  • A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany
    Joo-Eun Song
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  • Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American
    Eun-Mi Kim, Sang-Hee Seo, Chang-Keun Kwock, Eun-Jung Lee, Seug-Hee Wie
    Korean journal of food and cookery science.2013; 29(5): 463.     CrossRef
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[English]
A Study on the General and Nutritional Information of Children's Preference Foods Sold in the Middle, High School Stores
Sim Yeol Lee, Seung Sin Lee, Gyoung Mi Kim, Soo Chang Kim
Korean J Community Nutr 2012;17(3):302-311.   Published online June 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.3.302
AbstractAbstract PDFPubReader
The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.

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[English]
Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group
Ji Young Park, Ji Na Kim, Wan Soo Hong, Weon Sun Shin
Korean J Community Nutr 2012;17(1):81-90.   Published online February 29, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.1.81
AbstractAbstract PDFPubReader
This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70~74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

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    Journal of the East Asian Society of Dietary Life.2019; 29(6): 501.     CrossRef
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    Journal of the East Asian Society of Dietary Life.2017; 27(2): 124.     CrossRef
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    Mi Young Kim, Yoo Na Lee
    The Korean Journal of Food And Nutrition.2016; 29(6): 971.     CrossRef
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    Kwang-Jin Shin, Eun Jung Lee, Seung-Joo Lee
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    Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
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    Journal of the Korean Society of Food Culture.2014; 29(2): 163.     CrossRef
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[English]
Taste Perceptions of Middle-aged and Elderly People Living in Rural Areas: Relationships among Threshold, Taste Preference and Physical Activity
Mee Sook Lee
Korean J Community Nutr 2010;15(5):670-678.   Published online October 31, 2010
AbstractAbstract PDF
Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.
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[English]
Utilization Status and Efforts to Increase Usage of Traditional Foods in School Lunch according to Dietitians' Preference
Gi Deuk Ahn, Kyung Hee Song, Hong Mie Lee
Korean J Community Nutr 2010;15(4):550-559.   Published online August 31, 2010
AbstractAbstract PDF
The study was conducted to assess school dietitians' preferences for traditional foods, to determine the association with their perception and usage status, and to develop the strategies to increase its utilization of traditional foods in school lunches. The information was obtained by the self-administered questionnaire from the subjects, which were 198 dietitians in schools located in Seoul and Gyeonggi-do. According to the preference for traditional foods, subjects were distributed into three groups (High = 54, Medium = 128, Low = 16). The significances of differences between groups were determined using SPSS 12.0 at p < 0.05. Compared to the dietitians with lower (medium and low) preferences, those with high preferences answered that they had better knowledge (p < 0.001) for traditional foods, and served them more in school lunches (p < 0.01). Also, more dieticians in the high preference group not only felt that they need to train school administrators (p < 0.01) as well as themselves (p < 0.05), but also were currently providing students with the nutrition education on traditional foods (p < 0.05). The results presented the evidence suggesting that having dietitians with higher preference for traditional foods can offer an effective strategy to increase the opportunities for schoolchildren to be exposed to traditional foods. Development of the standard recipes for use in school lunches by the government or the association was answered as the best strategy to increase the use of traditional foods, regardless of the dietitians' preferences.
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[English]
A Survey on Preference and Purchase Factors of Seaweed
Yu Mi Hwang, Il Su Choi, Bok Mi Jung
Korean J Community Nutr 2010;15(3):361-368.   Published online June 30, 2010
AbstractAbstract PDF
This study was carried out to investigate preference and purchase factors of seaweed in some regional residents of Korea. Subjects were residents (n = 1,218) whose residential area was divided into inland and coastal region and the survey was done during December 2007. Especially, purchase factors of seaweeds was conducted only in married females (n = 353). The subjects are composed of 46.5% male and 53.5% female. Regional distribution of subjects was found to be 16~17%, with highest ratio in the age bracket of 20~29 years old. Proportion of students, at 29.8%, was the highest ranking occupation of the subjects. Preference score of seaweeds by region was highest for laver followed by brown seaweed and sea tangle. In terms of preference by gender, female subjects displayed higher preference score for green laver (p < 0.01), seaweed fusiforme, brown seaweed, sea tangle (p < 0.001) than the male subjects. Considerations being made when purchasing seaweeds for each region were in the order of freshness, taste and nutrition. In comparing the inland and coastal region, scores of freshness, convenience, design and color for the coastal region was higher, displaying significant difference.
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[English]
A Comparative Study on Cognition and Preference of Korean Traditional Food Classified by Age in Busan
Jeong Sook Lee, Seong Jin Kim
Korean J Community Nutr 2010;15(3):351-360.   Published online June 30, 2010
AbstractAbstract PDF
This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.
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[English]
The Effect of Nutrition Education Using Animations on the Nutrition Knowledge, Eating Habits and Food Preferences of Elementary School Students
Kyung A Kim, Yeon Kyung Lee
Korean J Community Nutr 2010;15(1):50-60.   Published online February 28, 2010
AbstractAbstract PDF
The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.
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[English]
School Food Service Satisfaction and Menu Preferences of High School Students: Focused on Iksan, Cheonbuk
Kyung Hwa Lee, Eun Sook Park
Korean J Community Nutr 2010;15(1):108-123.   Published online February 28, 2010
AbstractAbstract PDF
The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the chi-square-test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stir-fried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.
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[English]
Possibility Analysis of a Rice Based Bread by Analyzing Customers' Needs of Menus for School Foodservice
So Jung Lee, Min A Lee, Il Sun Yang, Hae Young Lee
Korean J Community Nutr 2009;14(5):545-555.   Published online October 31, 2009
AbstractAbstract PDF
School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.
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[English]
A Survey on Preferences for Vegetable Cooking Methods and Vegetable-aversion-related Factors among Elementary School Students in Kwangju and Chonnam Regions
Yu Kyong Ahn, Hee Kyong Ro
Korean J Community Nutr 2009;14(5):531-544.   Published online October 31, 2009
AbstractAbstract PDF
This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness''were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw &seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root begetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.
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[English]
Food and Meal Preference of Workers in the Chonnam Yeosu Industrial Area
Hyun Mi Han, Il Su Choi, Bok Mi Jung
Korean J Community Nutr 2009;14(4):392-405.   Published online August 31, 2009
AbstractAbstract PDF
This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males.
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[English]
Dietary Habits of the Oldest-old Population in Sunchang County
Mee Sook Lee
Korean J Community Nutr 2008;13(6):855-866.   Published online December 31, 2008
AbstractAbstract PDF
The dietary patterns and characteristics of oldest-old subjects over 85 of Sunchang County (total of 171, 61 males and 110 females) were studied. The average age was 90.6 +/- 3.7 years old (male; 89.1 +/- 2.8, female; 91.5 +/- 3.8), and 90.9% of them were reported to have had no schooling experience. Family types having a spouse were much greater in men (50%) than women (1.8%). The percentages of living alone showed the gender differences, which were comprised of 33% of females and 18.3% of males. In this study, 73.7% of subjects answered "very good" or "good" for their health status. These elderly subjects might maintain their health through a relatively lower rate of smoking (22.2%) and drinking (27.5%), having nonsedentary activities (84.2% of the subjects are physically active) and enough sleep. Their characteristic dietary patterns include high preference of rice (96.5%) and blanch & Seasoned vegetable dishes (Namal, 90.6%) frequent consumption of plant-based food groups containing plenty of anti-oxidants such as vegetables and legumes, and they showed high rates of meal regularity (77.2%) and no skipping of meals (94.2%). It seems to be developed and disseminated in the congregate meal program for improving nutritional status of the elderly, since the coming increment of single-elderly family and single dwellers of rural areas.
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A Study on Dietary Behaviors, Nutrients Intake Status and Hematological Status of Middle School Football Players in Busan
Jeong Sook Lee, Na Young Kim, Young Wha Lee
Korean J Community Nutr 2008;13(5):601-609.   Published online October 31, 2008
AbstractAbstract PDF
The study was carried out to investigate the dietary attitude and hematological status of the middle school football players in Busan. The survey was conducted from September 15 to October 15, 2006 by questionnaires and data analyzed by the SPSS program. The results are summarized as follows: The weights and body mass indices of the football players were significantly lower than those of the control. Dietary attitude scores showed no significant differences between the groups. Nutrition knowledge scores of the football players were lower than those of the control. Both football players and the control preferred the sweet taste rather than others. The football players preferred the hot taste, meats, and fish rather than the control did. Serum triglyceride level of the football players was significantly lower than that of the control. Blood iron level was significantly lower in the football players than in the control. Blood urea nitrogen concentration was higher in the football players than in the control. Therefore proper nutritional education programs are required for middle school football players to improve their nutritional status and physical strength.
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