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Dietary Behavior, Health Status, and Perceived Stress of University Students (대학생의 식행동과 건강 상태 및 스트레스에 관한 연구)

  • Cho, Jee-Ye;Song, Jae-Chul
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.476-486
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    • 2007
  • This study was performed to investigate the dietary behaviors, perceived stress, and health-related factors along with their correlations in University students. The number of subjects was 150(64 males and 86 females), and the results of the study were as follows: Stress was felt by over 80% of the male and female students. The male students were more stressed than the females for economic value, gender difference, professor and drinking-related stress factors, and there was a significant difference between the genders. The female students had more clinical symptoms from stress than the male students in terms of dizziness, indigestion and constipation(p<0.01, p<0.001). The amount of food intake under stress was significantly different by gender. The female students preferred sweet tasting items, whereas the male students preferred hot tasting item when under stress. Also the intake of candy and chocolate when under stress in the male and female students was $2.00{\pm}0.74$ and $2.41{\pm}0.75$, respectively. The female students consumed candy and chocolate more than the male(p<0.01). Furthermore, 62.5% of the male students and 30.2% of the female students exercised to get rid of stress: the use of ball games as exercise in male and female students was $1.59{\pm}0.83$, $1.01{\pm}0.11$, respectively. Many students drank alcohol and smoked while under stress. In particular, the male students smoked more than normal as compared to the females, and there was a significant gender difference(p<0.001). The clinical symptoms positively correlated with the life stress level were degree of nervousness, sweaty, achy neck and shoulders, sore back, dizziness, eye fatigue, headache and indigestion. The amount of food intake under stress was positively correlated to the clinical symptom of headache. These results indicate the effects of life stress on dietary behaviors, food choice, and health status. Stress not only changed dietary behaviors, but was also related to health status. Therefore, education with regard to nutrition is necessary if college students are to practice food eating habits to correctly manage life stresses.

Analysis on the Health Condition, Meal Type and Snack Preference of University Students in Chungnam Province (충남지역 대학생의 건강상태, 식사유형 및 간식의 선호도 분석)

  • Lee, Yang-Soon;Oh, So-Yeon;Kim, Gye-Woong
    • Korean Journal of Human Ecology
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    • v.19 no.2
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    • pp.409-416
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    • 2010
  • This study was carried out to investigate the eating habits and preference of snacks for students in Chungnam province. Questionnaires were collected from 333 students, which were divided into male and female, food nutrition majors and non-majors, and weight groups according to BMI. The results obtained were as follows; 1. 62.8% of students responded that they were healthy. A significant difference on the health question was found between male and female students (p<.05). Male students responded more positively to the question related to health than the females, saying they felt healthy (71.1%). There was no significance between the different majors, but a significant difference was found in weight groups compared to normal groups (p<.05). 2. 72.1% of respondents enjoyed omnivorous meals. The significant differences were not found in gender groups and major groups. However, there was a significant difference between the weights of the students (p<.01). 3. Most of the students liked sweet foods (42.3%). The significant difference was found in gender groups for food tastes. The male students preferred spicy foods (37.0%), but the females preferred sweet foods (49.5%). Taste for the major and weight groups was not significantly different. 4. 50.5% of respondents answered that they frequently ate snacks. The significance was found in gender groups (p<.01). The females had a higher intake of snacks than the males. The significant difference for taste was not shown in the major group, but was found in the weight groups (p<.05). 5. Students preferred snacks and candy (16.8%). The males liked dairy products (19.3%), while the females preferred snacks and candy (23.7%). Students majoring in food nutrition have a tendency to prefer snacks (32.1%). Appropriate calorie intake and desirable eating habits should be recommended for healthy control and maintenance of students through eating nutritionally balanced foods.

Dietary Habit and Food Intake Status of Sugar-rich Foods among Children in Childcare Facilities in Anyang City - Survey of Parents - (안양시 일부 보육시설 영유아의 당류 함유식품 섭취 및 식습관 실태 - 보육시설 영유아의 부모 대상 설문조사 -)

  • Kim, Hye Won;Pie, Jae Eun
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.923-934
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    • 2017
  • The purpose of this study was to provide the basic information for developing sugar related nutrition education programs for children in child-care facilities and their parents. The results showed that the total score of parent's dietary attitudes towards sugar-rich foods was 17.94 and the total score of parent's nutritional knowledge was 3.67. A positive relationship was observed among items of parent's dietary attitudes (p<0.01), and some correlations were also observed between the total score of parent's nutritional knowledge and the total score of parent's dietary attitudes (p<0.05 or p<0.01). The total average score of children's eating behaviors for sugar-rich foods was 23.98, and the item with the highest score was 'I often eat candy, chocolate and jelly'. For children, food that received the highest preference was chocolate, and soft drinks received the lowest preference. The most frequently consumed food item was candy or caramel, and the least frequently consumed food item was soft drinks. There were positive correlation among the total score of children's eating behaviors, food preferences, and food intake frequency (p<0.01). When parent's tried to reduce the sugar intake, children's total score of eating behaviors (p<0.001) and food intake frequency (p<0.001) for sugar-rich food was lower. We conclude that parent's dietary attitudes may influence children's eating behaviors, food preferences, and food intake frequency for sugar-rich foods.

Relationships among snack habits, oral health practice, and oral health status in preschool children (일부 미취학 아동의 간식습관 및 구강건강실천행위와 구강건강상태와의 관련성)

  • Lee, Eun-Gyeong
    • Journal of Korean society of Dental Hygiene
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    • v.16 no.6
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    • pp.849-861
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    • 2016
  • Objectives: The purpose of the study was to investigate the relationships among snack habits, oral health practice, and oral health status in preschool children. Methods: The subjects were 209 preschool children and their mothers in Jeonbuk from March 24 to May 30, 2014. The study instruments comprised snack habits, oral health practice, and oral health status. Data were analyzed for independent t-test, one way ANOVA and hierarchical multiple regression using SPSS Win 21.0 version. Results: Higher dft index was shown in the older age (p=0.033), lower mother's education (p<0.001), lower mother's daily toothbrushing (p<0.001), check-up after tooth-brushing (p<0.001), tooth-brushing practice before sleeping (p<0.001), tooth-brushing practice after snack (p<0.001), regular dental check-up (p<0.001), fluoride and sealant for prevention caries (p<0.001), limitation of sugar snack intake (p<0.007), periodic replacement toothbrush (p=0.022). The cause of higher dft index included soda (p<0.001), yogurt (p<0.001), snack (p=0.002), bread and cake (p=0.002) and caramel and candy (p<0.001). Fruit (p<0.001), vegetable (p<0.001) and milk (p=0.004) decreased dft index. Factors affecting oral health status were tooth-brushing practice before sleeping, tooth-brushing practice after snack, regular dental check-up, fluoride and sealant for prevention caries, and intake of soda, yogurt, caramel, candy, and fruit. The explanation power of the final model was 67.6%. Conclusions: It is necessary to develop the oral health education program for the preschool children and mothers to enhance the best oral health condition.

Effect of binder composition on the stability of lipid oxidation and antioxidants of nut-sesame yeotgangjeong (Korean traditional candy bar) (결착제 조성이 견과-깨 엿강정의 저장 중 지방질 산화와 산화방지제 안정성에 미치는 영향)

  • Oh, Boyoung;Shin, Malshick;Choe, Eunok
    • Korean Journal of Food Science and Technology
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    • v.50 no.3
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    • pp.280-285
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    • 2018
  • Lipid oxidation and antioxidant stabilities of nut-sesame yeotgangjeong (Korean traditional candy bar) with different binders were evaluated during storage in the dark. S1, S2, and S3 binders consisted of starch syrup, sugar, and water (58:34:7.6, w/w/w); starch syrup, jocheong, honey, trehalose, and water (43.5:11.6:2.9:34:7.6, w/w/w/w/w); and starch syrup, jocheong, honey, sugar, trehalose, and water (43.5:11.6:2.9:17:17:7.6, w/w/w/w/w/w); respectively. Lipid oxidation was determined by peroxide and p-anisidine values, and tocopherol, lignan, and polyphenol contents were determined spectrophotometrically. Peroxide values were significantly higher (p<0.05) in yeotgangjeong samples with S2 or S3 binder than in those with S1; however, the converse was true for tocopherol degradation. Lignan was the most stable antioxidant in yeotgangjeong. The results suggest that tocopherols have a priority over lignans to control the lipid oxidation of yeotgangjeong during storage; reduced lipid oxidative stability after substituting sugar with trehalose might be because it increases oxygen diffusivity and inhibits the antioxidant action of tocopherols on lipids.

A Standard Gerbera Cultivar 'White UFO' with White-Coloured and Semi-Double Flower (대륜계통의 반겹꽃 절화용 거베라 신품종 '화이트 유에프오')

  • Moon, Sang Ho;Kang, So Young;Kim, Tae Keun;Song, Chang Khil
    • FLOWER RESEARCH JOURNAL
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    • v.25 no.2
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    • pp.91-94
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    • 2017
  • A 'White UFO' is a large-sized flower with a semi double black disk. It was bred between 'Himalaya' as a mother plan t, an d 'Won der Kin g' as a father plan t, the 89 seeds were obtained from 2004. The selected plant from seed had been proliferated in the apical meristem culture and they were planted in the field to observe growth and flowering for 3 years. Flower quality and yield ability were recognized sufficiently competitive. As a result, in 2007, named as 'White UFO', applied for registration with the Korea Seed & Variety Service, and registered in 2009. The in tern al an d extern al ray flower was in white color (RHS 155B) and 13 cm diameter as a large variety. The central part of the inflorescence was black and a peduncle flower stalk was green. Flower height was 60 cm, 5 cm longer than that of 'White Candy', a similar variety, delivering a stronger marketability. The longevity of cut flower was 12.5 days, similar to that of a similar variety.

Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies (감국, 산국 및 구절초꽃 캔디의 항산화활성과 품질특성)

  • Lee, Sang-Hoon;Hwang, In-Guk;Lee, Ha-Kyoo;Shin, So-Lim;Chang, Young-Deug;Lee, Chul-Hee;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.10
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    • pp.1406-1413
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    • 2009
  • In order to investigate the quality characteristics of candies prepared with Compositae species flower extracts, the samples of Chrysanthemum indicum Linne (CI), C. boreale Makino (CB), and C. zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then added with various concentrations of 5$\sim$20% for candy preparation. L-value of candy color was decreased, but a- and b-value were increased with increasing amount of added extracts. pH was decreased, but total acidity was increased with increasing amount of added extracts. Moisture content of CI, CB, and CZ candies were 2.61$\sim$4.11, 2.46$\sim$4.57, and 2.27$\sim$4.43%, respectively. Hardness of candies were decreased with increasing amount of added extracts. CZ candy of 20% added extract showed the highest total polyphenol, flavonoid content, electron donating ability and anol, flavonaid content at 2.71 mg/g, 0.86 mg/g, 76.24%, and 3.17 mg AA eq/g, respectively. In sensory evaluation, the CI and CZ candies of 10% added extract obtained higher sensory scores.

Health Benefits of Probiotic Bifidobacteria and Their Industrial Application (Probiotic bifidobacteria의 건강 증진 작용과 산업적 이용)

  • Lim, Gwang-Se
    • Journal of Dairy Science and Biotechnology
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    • v.21 no.2
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    • pp.125-137
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    • 2003
  • Bifidobacteria are normal inhabitants of the human gastrointestinal tract throughout lift, starting just days after birth, and are one of several predominant species of the colonic microflora, along with Peptostreptococcus, Eubacteria, Clostridia, and Bacteroides. Bifidobacteria differ from lactic acid bacteria in that they produce not only lactic acid but also acetic acid as major fermentation products. The classification of bifidobacteria has changed numerous times since they were discovered in 1899 in the feces of breast-fed infants. Since 1994, three additional species have been included in the list (B. lactis, B. inopinatum, and B. denticolens), with a current total of 32 species. A variety of probiotic effects of bifidobacteria are currently being investigated. Research reports suggests several potential probiotic advantages, in particular antimicrobial effects, immune-modulation reduction of the cancer risk, and modulation of gastrointestinal flora. As technological challenges related to viability and enumeration are being overcome, milks fermented with these anaerobic microorganisms(alone or in combination with lactic acid bacteria) are more able to provide consistently satisfying with large numbers of viable microorganisms. Over 70 products containing bifidobacteria are currently offered around the world, including fermented milks, cheese, buttermilk frozen desserts, candy, and pharmaceutical preparations.

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A PILOT SURVEY ON THE SNACK FOODS IN THE PRIMARY SCHOOL CHILDREN IN SEOUL (서울시내 국민학교 학동의 간식품에 관한 조사연구)

  • Yang, Jai-Hyun;Paik, Dai-Il;Kim, Johng-Bai
    • The Journal of the Korean dental association
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    • v.16 no.5
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    • pp.391-394
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    • 1978
  • The authors had surveyed on the snack foods of 300 primary school children in Seoul in order to obtain the informations for the dietary counseling and suggestions as a method of dental caries prevention. The obtained results were as follows; 1. Primary school children had the intake of the snack foods in the order of the apple, the candy, the orange, the cake, the milk, the biscuit, the Ramyeontang, the regular gum, the persimon, the Tugpokie. 2. Of the primary school children, 5.6% had intaking no snack food, but 10.6% once, 21.6% twice, 29.0% three times, and 33.0% four times or over in a day, respectively.

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Clothing Behavior of Kidult Group (키덜트(Kidult)족의 의복행동)

  • Kim, Ji-Seon;Kim, Yong-Sook
    • Korean Journal of Human Ecology
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    • v.9 no.1
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    • pp.63-70
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    • 2006
  • This study is a review of the clothing behavior of kidult group that is a new minority group in 21st century. Kidult is the compound word of kid and adult and refers the persons who have become adults but with the inclination to focus on childlike culture and consumption. As the background of the appearance of the kidult group these days, the prevalence of throwback fashions, high valuation of appearance, the phenomenon to prefer light things caused by economic depression, the individualism that does not care about others and the ageless phenomenon that the consumptions are mind age oriented, may be pointed out. The most prominent cloth behavioral characters of the kidult group are that they enjoy bounding color combinations such as candy color and. that cute t-shirts, crop pants and volume skirts of girlish look are easily found. Also, they enjoy toy-like ornaments and illustrated clothes or accessories and the school uniform fashion implying nostalgia for girl-hood and lovely make-up indicate the kidult inclination.

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