- [English]
-
A Study on Personality Characteristics, Eating Habits and Food Neophobia of High School Students
-
Sun Young Lee, Jin A Kim, Sim Yeol Lee
-
Korean J Community Nutr 2019;24(1):38-46. Published online February 28, 2019
-
DOI: https://doi.org/10.5720/kjcn.2019.24.1.38
-
-
 Abstract
 PDF PubReader
- OBJECTIVES
This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students.
METHODS
A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia.
RESULTS
The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p < 0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p < 0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p < 0.01).
CONCLUSIONS
The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.
- [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
-
-
Abstract
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
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 - 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
-
196
View
-
1
Download
-
6
Crossref
|
KSCN
