• Food Quality and Culture
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• v.2 no.2
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• pp.80-84
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• 2008

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographic characteristics, snacking patterns, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.109-118
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• 2022

This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing 'no time to prepare' as a meal skipping reason for lunch and dinner, and 'sweets' as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.199-206
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• 2008

The purpose of this study was to investigate snacking behavior in adolescents. We selected one middle school and one high school in 11 school districts in Seoul. The subjects were 1,813 students (904 boys and 909 girls) in 21 schools (11 middle schools and 10 high schools). Subjects reported their snacking behavior: snack frequency, snack type, snack time, with whom to eat snack, place to purchase snack. The subjects were classified into four groups by gender and schooling. The mean snack frequency was 2.8. Girls ate snacks more frequently than boys (p < 0.001). More than half of subjects ate 1 to 3 snacks a day. Only 9.3% of them did not eat any snack. Tangerine was highly ranked in snack type. Each subject groups had different snack time (p < 0.01) and type of snack (p < 0.001). Most snack was consumed alone (46.6%), however they mainly ate fruits and other foods with family. 46.9% of snacks were purchased outside. A typical snack time was 'before dinner' for most snacks except fruits. Unhealthy foods like soft drinks, cookies, chips, candies, chocolates, ice creams had relatively high proportion in snack consumption with friends. In conclusion, adolescents had different snacking behaviors by their age and gender. These results indicate necessities of multi-dimensional efforts at home, school, media and government level considering adolescents' age and gender for their healthy snacking behavior.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.91-102
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• 2023

BACKGROUND/OBJECTIVES: This study examines life stress, dietary attitudes, and snacking frequency for college students living in Seoul and Gyeonggi Province. The purpose of this study is to assist college students feeling stressed by offering desirable dietary attitudes and choices of the appropriate snacks by providing educational materials that offer appropriate nutrition education and nutritional information. SUBJECTS/METHODS: A survey was conducted on a total of 600 college students aged 19-29-year-olds living in Seoul and Gyeonggi Province (234 male students and 366 female students). Collected data were analyzed using SPSS WIN 28.0 program. RESULTS: Life stress among college students did not differ significantly between the genders. Male students were more stressed about lover (P < 0.01), while female students were more stressed about value problems (P < 0.01) and future problems (P < 0.05). Dietary attitude ratings were 3.1 for both male and female students with no significant difference. The overall snacking frequency was 4.1 times/day-4.2 times/day for male students and 4.0 times/day for female students-thus, there was no significant difference. Male students consumed 'beverage' (P < 0.01) more frequently than female students. Life stress and snacking were positively correlated for 'biscuit/cookie,' 'chip,' 'cereal,' 'juice/smoothie,' 'café americano,' 'café latte,' 'tea,' 'jelly,' 'chocolate,' 'rice cake,' 'milk,' 'flavored milk,' and 'ice cream' among male students. Among female students, life stress and snacking were positively correlated with 'cereal,' 'caramel,' and 'soymilk,' and negatively correlated for 'biscuit/cookie' and 'carbonated drink.' CONCLUSIONS: College students should manage their stress by identifying its causes and learning how to deal with stressful situations. Additionally, providing them with proper nutrition education based on the correct nutritional information is essential for promoting good food attitudes and snacking behaviors.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.432-438
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• 2014

BACKGROUND/OBJECTIVES: This research was conducted to develop a construct model regarding the dietary style, late night snacking choice attributes and health promotion behaviors of industrial workers. SUBJECTS/METHODS: The surveys were collected during the period between January and February 2013. A statistical analysis of 888 industrial workers was conducted using SPSS 12.0 for Windows and SEM (Structural Equation Model) using AMOS (Analysis of Moment Structure) 5.0 statistics package. RESULTS: The results of the correlations between all variables showed significant positive correlations (P < 0.05). Results of factors analysis on dietary styles were categorized into five factors and health promotion behaviors were categorized into four. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all other factors. After obtaining the factors from processing an exploratory factor analysis and the end results supported the validity. In an attempt to study the late night snacking choice attributes in accordance to dietary styles and the health promotion behaviors of industrial workers, a structural equation model was constructed and analyzed. CONCLUSIONS: All tests proved the model satisfied the recommended levels of the goodness on fit index, and thus, the overall research model was proved to be appropriate.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.373-379
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• 2014

The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the participants took 20 minutes to complete the questionnaires. Our data revealed that the height and weight of boys were 172.66 cm and 63.48 kg, respectively, whereas those of girls were 159.86 cm and 51.62 kg, respectively. Sleep durations of boys and girls were 6.44 and 6.41 hours, respectively. Boys ate more rice cake than girls, whereas girls ate more biscuits than boys. The average B.D.I (Beck Depression inventory) scores for boys and girls were 9.73 and 11.49, respectively. Degree of depression was significantly higher in girls compared to boys. We also observed significant correlations between depression and snacking (rice cake, biscuits, chocolate, and fried potato). This study may provide basic information on snacking behaviors and depression in middle school students, and the findings suggest that proper control of emotions is required to maintain desirable eating behaviors in middle school students.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.185-196
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• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.383-392
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• 2012

Atopic related skin symptoms must be controlled continually. Because it is involved with food, eating behaviors play an important role in the prevention and management of atopic dermatitis. The aim of this study was to develop and apply nutrition education program for the prevention and management of atopic dermatitis on elementary school students. After applying the nutrition education program, our research attempts to evaluate the effectiveness of such nutrition education program. This study examined the effects of a nutrition education program on atopic dermatitis-related snacking behaviors, eating attitudes, and food behaviors. Subjects were 3rd grade elementary school students in Daejeon. A 6-week nutrition education program was implemented to 97 children as the educated group and another 94 children were included in the study as the control group. A self-administered questionnaire was used to assess the effects of nutrition education program. As results, eating attitudes reached significant improvement by the nutrition education program(p<0.05). In a paired t-test, the control group did not show significant difference, but the educated group showed a significant difference. In snacking behaviors, the two groups did not show statistical difference except for some considering factors. Also, there were no significant differences of the two groups after nutrition education program, except the snacking place after the nutrition education group. However, in the educated group, the types of snacks made by mothers increased 17.5% from 40.2% to 57.7%, and in-house as snacking place increased 13.4% from 68% to 81.4%. In the results of before and after the nutrition education program, the program showed some effect on the prevention and management of atopic dermatitis. Therefore, these results showed foundation for nutritional education and various educational programs are needed afterward to increase the effect of nutrition education in the prevention and management policy related to atopic dermatitis.