Korean Journal of Community Nutrition

Research Articles

[English]
A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle: Hyosuk Kim, In-Joon Huh, Sim-Yeol Lee; Korean J Community Nutr 2020;25(4):267-279. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.267

Objective
This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement.
Methods
A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle.
Results
The study subjects were classified into 5 groups: ‘taste seeking group’, ‘safety seeking group’, ‘health seeking group’, ‘economic seeking group’ and ‘convenience seeking group. Considering purchase value of the lunchbox, the ‘taste seeking group’ had a high utilization rate (35.1%) for prices less than 4,000 won (p < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the ‘taste seeking group’ (p < 0.01). The ‘health seeking group’ showed the highest preference for the low-salt diet lunchbox menu (26.0%) (p < 0.05). The satisfaction of ‘health seeking groups’ was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (p < 0.05). The overall response indicated future use of the lunchbox (69.6%) (p < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (p < 0.05).
Conclusions
Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

Citations

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A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis
Da Eun Gong, Sun A Choi, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2024; 53(3): 297. CrossRef
Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
Dokyung Kim, Sim-Yeol Lee
Korean Journal of Health Promotion.2023; 23(3): 117. CrossRef
Beef Consumption Behavior amongst Korean Women: A Study Based on the Demographic Characteristics and Food-Related Lifestyle
Kyung-Ran Lee, EunJung Lee, Jung-Tak Lee, Jin A Jang
Journal of the Korean Society of Food Science and Nutrition.2023; 52(3): 323. CrossRef
How Does Adolescents’ Usage of Social Media Affect Their Dietary Satisfaction?
Harry Jeong, Kwangsoo Shin
International Journal of Environmental Research and Public Health.2022; 19(6): 3621. CrossRef
A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis
Yu-Ni Choi, Sung-Suk Chung, Jeong-Ok Rho
Journal of the East Asian Society of Dietary Life.2022; 32(4): 250. CrossRef
Studies of Selection Attributes for Lunch Boxes (Dosirak) Using Conjoint Analysis among Single Men
A Reum Han, Sung Suk Chung, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2021; 50(8): 884. CrossRef
E-commerce Food Purchases by Adult Women according to their Household Types
Yu-Jin Park, Yu-Mi Kim, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(6): 464. CrossRef

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[English]
ary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude: Mina Yang, Kana Asano, Nalae Kim, Jihyun Yoon; Korean J Community Nutr 2020;25(3):204-213. Published online June 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.3.204

Abstract PDF

Objectives
This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude.
Methods
During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.
Results
Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”.
Conclusions
The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.

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Qualitative Study on Health Problems and Health Behaviors Perceived by College Students Focusing on Students Registered in - Dietary Life and Health- Course for General Education
Young Hye Jeong
The Korean Journal of Community Living Science.2024; 35(2): 277. CrossRef
Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
Dokyung Kim, Sim-Yeol Lee
Korean Journal of Health Promotion.2023; 23(3): 117. CrossRef
Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
So-Young Kim, Ji Yu Choi
International Journal of Gastronomy and Food Science.2023; 31: 100644. CrossRef

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Original Articles

[English]
Dietary Life, Vitamin D Status and Blood Clinical Indices of University Laboratory Workers: Jung Hyun Hwang, Hong Mie Lee, Jung Hee Kim; Korean J Community Nutr 2019;24(3):245-256. Published online June 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.3.245

Abstract PDF PubReader: OBJECTIVES
Although the number of laboratory workers is constantly increasing every year, few studies have been conducted on the health and nutritional status of these research workers. This study determined the health status of laboratory workers by analyzing their anthropometric indices, dietary life, vitamin D status and blood clinical indices.
METHODS
The subjects consisted of 100 female laboratory workers. This study investigated their diet, anthropometric indices, vitamin D status and blood clinical indices. The subjects were divided into two groups according to their duration of working in a laboratory (<1 year,â‰¥1 year).
RESULTS
The average age and body mass index (BMI) of subjects were 23.18 years and 21.51 kg/m2, respectively Those subjects with over 1 year employment (â‰¥1 year) had a significantly higher waist-hip ratio than that of the subjects with the less than 1 year employment (<1 year). The mean serum vitamin D level of all the subjects was 10.04 ng/mL, which is close to a level of vitamin D deficiency. There was a significantly higher average intake of calories in the over 1 year employment group as compared to that of the less than 1 year employment group. The frequency of eating sweet snacks was significantly higher for the over 1 year employment group. The correlation analysis showed a significant positive correlation between the serum 25-(OH)-vitamin D level and the time of exposure to sunlight, while dietary intake of vitamin D did not show correlation with the serum 25-(OH)-vitamin D level. However, the serum 25-(OH)-vitamin D level was also negatively correlated with both the percentage of body fat and visceral fat.
CONCLUSIONS
Laboratory workers are a very high risk group in terms of their nutritional status of vitamin D. Therefore, they need greater time of exposure to sunlight as well as increasing their dietary consumption of vitamin D. In addition, it is important for laboratory worker to practice regular and balanced dietary habits in order to maintain a healthy life.

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[English]
Analysis of the Difference in Nutrients Intake, Dietary Behaviors and Food Intake Frequency of Single- and Non Single-Person Households: The Korea National Health and Nutrition Examination Survey (KNHANES), 2014–2016: Na Yeon Kang, Bok Mi Jung; Korean J Community Nutr 2019;24(1):1-17. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.1

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OBJECTIVES
This study was performed to compare the dietary life of single- and non single-person households in the Korea National Health and Nutrition Examination Survey (KNHANES).
METHODS
A nationally representative sample of 20,421 19-64-year-olds who had 24-hour recall data was taken from the 2014-2016 Korea National Health and Nutrition Examination Survey (KNHANES). Single- and non single-persons were compared for nutrient intake, dietary behaviors, food consumption patterns, nutrition education and confirm nutrition label.
RESULTS
The dietary intakes of dietary fiber and iron were lower in single-person households than in non single-person households. The lower the level of education and income, the lower the nutrient intake of single-person households. In the case of those aged 19 to 29, the breakfast skipping rate was higher in single-person households than in non single-person households. The higher the education level, the higher the breakfast skipping rate and the eating out frequency in the single-person households. In the food intake survey, the frequency of healthy food intake in single-person households was much lower than that of non single-person households. The confirmation rate of nutrition labeling was lower in single-person households than in non single-person households.
CONCLUSIONS
This study shows that single-person households have poorer health-nutritional behaviors than multi-person households. Therefore, a nutrition education program based on the data of this study needs to be developed for health promotion of single-person households.

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Ye Eun Cha, Ju Yeong Hwang, Jin Young Nam
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Minjung Ko, Kyungho Ha
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Analysis of intake trends of kimchi, fruits and vegetables (1998–2020) and factors associated with the intake (2016–2020): based on the Korea National Health and Nutrition Examination Survey
Jiwon Jeong, Jungmin Park, Yu Kyung Lee, Sung Wook Hong, Sangah Shin
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Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
So-Young Kim, Ji Yu Choi
International Journal of Gastronomy and Food Science.2023; 31: 100644. CrossRef
Perception to the dietary guidelines for Koreans among Korean adults based on sociodemographic characteristics and lifestyle
Yejin Yoon, Soo Hyun Kim, Hyojee Joung, Seoeun Ahn
Journal of Nutrition and Health.2023; 56(6): 742. CrossRef
Comparison of Health Behaviors between Adults with Hypertension in Single- and Multi-Person Households: Based on the 8th Korea National Health and Nutrition Examination Survey
Yongjae Yu, Youn Huh, Sung Sunwoo
Korean Journal of Health Promotion.2023; 23(1): 1. CrossRef
Association between Healthy Eating Index and Mental Health in Middle-Aged Adults Based on Household Size in Korea
Ji-Myung Kim, EunJung Lee
International Journal of Environmental Research and Public Health.2022; 19(8): 4692. CrossRef
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
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Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
Association between eating alone and cardiovascular diseases in elderly women: a cross-sectional study of KNHANES 2016 data
Han-Gyo Choi, Hye-Jin Kim, Seok-Jung Kang
Menopause.2022; 29(1): 82. CrossRef
An analysis of customer needs for the operation of unmanned food stores on a university campus
Se-Eun Kim, Min-Seo Park, Hyun-Joo Bae
Journal of Nutrition and Health.2022; 55(5): 587. CrossRef
Comparison of Dietary Behaviors and the Prevalence of Metabolic Syndrome in Single- and Multi-Person Households among Korean Adults
Kyung Won Lee, Dayeon Shin
Healthcare.2021; 9(9): 1116. CrossRef
Nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person household, based on the Korea National Health and Nutrition Examination Survey
Yu Been Keum, Qi Ming Yu, Jung-Sook Seo
Journal of Nutrition and Health.2021; 54(1): 23. CrossRef
Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group
Seung-Hee Hong, Ji-Myung Kim
Korean Journal of Community Nutrition.2021; 26(5): 337. CrossRef
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Eun‐Ok Im, Reiko Sakashita, Chia‐Chin Lin, Tae‐Hwa Lee, Hsiu‐Min Tsai, Jillian Inouye
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Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters
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Scientific Reports.2020;[Epub] CrossRef
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Seonglim Lee, Ilsook Choi, Junghoon Kim
Family and Environment Research.2020; 58(4): 483. CrossRef
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age
Pil Kyoo Jo, Yu Jin Oh
Korean Journal of Community Nutrition.2019; 24(5): 408. CrossRef
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
Mi-Kyeong Choi, Eun-Sun Park, Mi-Hyun Kim
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Evaluation of the Nutrition Status and Metabolic Syndrome Prevalence of the Members according to the Number of Household Members based on the Korea National Health and Nutrition Examination Survey (2013–2014)
Jin-Young Lee, Soo-Kyong Choi, Jung-Sook Seo
Korean Journal of Community Nutrition.2019; 24(3): 232. CrossRef

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[English]
Differences in Dietary Life and Health related Factors According to Obesity in Poor Urban Peruvian Adolescents: Hye Kyung Chung, Hae Young Lee, Jin Ri Kim, Eun Woo Nam; Korean J Community Nutr 2018;23(4):302-318. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.302

Abstract PDF PubReader

OBJECTIVES
This study examined the differences in dietary life and health related factors, such as drinking behavior, exercise and leisure activities, mental health, and subjective perception for oneself according to obesity in poor urban Peruvian adolescents.
METHODS
A total of 1,532 Peruvian adolescents were selected from six schools in poor regions using stratified random sampling. The subjects were classified into two groups based on their BMI: â€˜normal weight group (NW group=980)â€™ or â€˜overweight and obese group (OWOB group=293)â€™. The differences in the general characteristics, dietary life, drinking behavior, physical activity and leisure, mental health and subjective perception of oneself in the two groups were compared. Ï‡2 analysis and independent sample t-test were performed using the SPSS program ver. 24.
RESULTS
For the total and male students, the frequency of breakfast and dinner were significantly lower in the OWOB group than in the NW group (all p < 0.001). For total and female students, the percentage of subjects who received nutrition education was significantly higher in the OWOB group than in the NW group (all p < 0.05). For total students, the percentage of subject who exercised more than five days/week was lower in the OWOB group than in the NW group (p < 0.05). For the total and female students, the subjective health status was worse in the OWOB group than in the NW group (all p < 0.05). The subjective body image was significantly different between the OWOB group and NW group in the total, male and female subjects (all p < 0.001).
CONCLUSIONS
The frequency of meals and exercise, and the subjective perceptions of the health status and body image differed according to obesity in poor urban Peruvian adolescents. Therefore, a school-based intervention program focused on regular meal and exercise, and adequate subjective perceptions for health status and body image need to be developed to prevent adolescent obesity.

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Influence of perceived stress on obesity in South Korean adolescents using data from the 13th 2017 Korea Youth Risk Behavior Web-Based Survey
Hye Ja Gu
Korean Journal of Health Education and Promotion.2019; 36(1): 29. CrossRef

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[English]
Analysis of Korean Dietary Life Adaptation of Married Female Immigrants: Jeong Sook Lee; Korean J Community Nutr 2017;22(2):103-114. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.103

Abstract PDF PubReader: OBJECTIVES
This study aims to investigate the married female immigrants' experience on Korean dietary life adaptation, especially identifying the symbolic meaning and nature of experiences.
METHODS
This study was conducted with six married female immigrants through an analysis of the qualitative materials which consisted of in-depth interviews, field notes and materials. Data was analyzed using Giorgi's phenomenological research methods.
RESULTS
The results were deduced as 116 significant statements, 17 formulated meanings (sub-theme), and 6 theme clusters. Six theme clusters comprised of lack of preliminary knowledge and information, conflict and support in relationships, Korean food culture which is different from homeland, adaptation attitudes of Korean food culture according to situation, sharing of homeland food culture, and practical difficulty and expectative service. The participants started Korean life in the dark about Korea and Korean food culture, so they were subjected to trial and error. The conflict between Korean mother-in-law and foreign daughter-in-law came from lack of consideration of daughter-in-law's cultural background. Some participants were hurt because of misunderstanding and nitpicking. They were learning about cooking method, ingredient, seasoning, table setting and manner. Some participants integrated Korean food culture and their homeland food culture. Some of them assimilated with Korean food culture. One of them maintained homeland food culture. The participants who adapted Korean food culture well could share homeland food amicably. They sometimes didn't apply the services which were offered by the government, because the services did not fit their needs. Some of them didn't know the usage route of the services or information. They had resistance about home teaching and it showed that outreach service was not always effective.
CONCLUSIONS
This study suggested that it is necessary to develop a practical support plan which covers married female immigrants' real needs and system improvement measures.

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[English]
Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents: Yunhwa Kim; Korean J Community Nutr 2016;21(6):509-519. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.509

Abstract PDF PubReader

OBJECTIVES
Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students.
METHODS
Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, Ï‡Â²-test, factor analysis, reliability analysis, regression analysis, and cluster analysis.
RESULTS
The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05).
CONCLUSIONS
This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

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Dietary safety management competency for the sustainable health management of adolescents
Yunhwa Kim
Journal of Nutrition and Health.2022; 55(3): 406. CrossRef
Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles
Yulee Shin, Minsook Kyung, Seonyeong Baek, Sunny Ham
Journal of the East Asian Society of Dietary Life.2021; 31(3): 172. CrossRef
Predicting adolescents’ behavioural intentions in adulterated food management
Yunhwa Kim
British Food Journal.2019; 122(1): 258. CrossRef
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul
Kyung-Hee Shin, Youngmee Lee, Wookyoun Cho
Korean Journal of Community Nutrition.2017; 22(2): 127. CrossRef

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[English]
The relationship between Intake of Health Foods and Dietary Behavior in Middle-Aged Women: Mi Hee Kim, Hye Jin Lee, Mi Jeong Kim, Kyung Hea Lee; Korean J Community Nutr 2014;19(5):436-447. Published online October 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.5.436

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate the health food consumption patterns and their relationship to dietary behavior in middle-aged women (45-60 years).
METHODS
The exclusive face-to-face interviews by well-trained interviewers guaranteed a scientific data collection and the quality of survey data of 731 women. Subjects were divided into two groups according to the intake of the health foods, 'Intake' group (> or = 3.2, n = 488) and 'Non-intake' group (n = 243). Data were analyzed using the SPSS 20.0 program.
RESULTS
The average age of the subjects was 49.8 years and 66.8% of subjects were taking the health foods. Vitamins and minerals were consumed by the subjects. The major reason for intake of health foods was that they provide nutrient supplements may prevent diseases. More than 70% of the subjects reported checking nutrition information, ingredients, recommended daily intakes, instructions, when they bought the health foods. The average dietary life score of the intake group was significantly higher (p < 0.05) than that of the non-intake group. In analysis of exploratory factors of dietary life, the intake group showed significantly higher score (p < 0.001) in 'moderation of food intake' among the 4 exploratory factors.
CONCLUSIONS
These results showed that women who took health foods had better dietary behavior than others suggesting a positive relation between the dietary behavior and the health food consumption. Therefore, we suggest that developing guidelines and then educating women about those guidelines could improve the ability of choosing health foods appropriately for their own benefit.

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Association of milk and dairy product consumption with the incidence of cardio-cerebrovascular disease incidence in middle-aged and older Korean adults: a 16-year follow-up of the Korean Genome and Epidemiology Study
Yeseung Jeong, Kyung Won Lee, Hyekyeong Kim, Yuri Kim
Nutrition Research and Practice.2023; 17(6): 1225. CrossRef
The Association between 10-Year Atherosclerotic Cardiovascular Diseases Risk Score Calculated Using 2013 American College of Cardiology/American Heart Association Guidelines and Serum 25-Hydroxyvitamin D Level among Aged 40–79 Years in Korea: The Sixth K
Mun Hee Kim, Young Sang Kim, Hye Jin Oh, Yu Ri Kwon, Hye Won Kim
Korean Journal of Family Medicine.2018; 39(3): 174. CrossRef

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[English]
Chinese Female Marriage Immigrants' Dietary Life after Immigration to Korea : Comparison between Han-Chinese and Korean-Chinese: Kana Asano, Jihyun Yoon, Si Hyun Ryu; Korean J Community Nutr 2014;19(4):317-327. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.317

Abstract PDF PubReader

OBJECTIVES
This study was conducted to investigate Chinese female marriage immigrants' dietary life after immigration to Korea, focusing on comparison between Han-Chinese (traditional Chinese) and Korean-Chinese (Chinese of Korean descent).
METHODS
An in-person survey was conducted with women married to Korean men, having one child or more aged 1-6 years old, and having resided in Korea for at least one year before the survey. The data were collected from the 309 respondents comprising 151 Han-Chinese and 158 Korean-Chinese in the summer of 2013.
RESULTS
Overall, there was no significant difference in dietary practice, dietary acculturation, dietary behavior, dietary habits, and food intake between the Han-Chinese and the Korean-Chinese respondents. Over 50% of the respondents ate Korean food every day. The overall level of dietary acculturation was about 3.5 out of 5 points. The average score of healthy dietary behavior was a little bit higher than 3 out of 5 points. Approximately 3/4 of the respondents showed increasing frequency of eating out. The respondents reporting increase food diversity were over 70%. Decreased frequency of skipping meal was about 60% of the respondents. Over 50% of the respondents showed increasing consumption of Kimchi, vegetables, fruit, and meat.
CONCLUSIONS
Dietary life of Korean-Chinese female marriage immigrants was similar to that of Han-Chinese female marriage immigrants after immigration to Korea. The results from this study suggest that not only Han-Chinese but also Korean-Chinese should be targeted in various diet-related acculturation support programs as important multicultural populations in Korea.

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Jeong-Sook Lee
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Dietary behaviors of female marriage immigrants residing in Gwangju, Korea
Eun Ju Yang
Journal of Nutrition and Health.2016; 49(3): 179. CrossRef
Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree
Hee-sun Jeong, Ji-young Yoon
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Food intake and nutritional status of female marriage immigrants residing in Gwangju, Korea
Eun Ju Yang, Jin Mo Khil
Journal of Nutrition and Health.2016; 49(5): 358. CrossRef
Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea
Jounghee Lee, Ran-Ran Gao, Jung-Hee Kim
Nutrition Research and Practice.2015; 9(3): 304. CrossRef
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Kana Asano, Jihyun Yoon, Si-Hyun Ryu
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Joo Hee Lee, Seon Ok Jeong, Changim Kim
The Korean Journal of Food And Nutrition.2015; 28(6): 973. CrossRef
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Japanese Female Marriage Immigrants' Dietary Life and Health-related Characteristics by Level of Dietary Adaptation after Immigration to Korea
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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

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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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[English]
Development of Dietary Life Education Textbook and Teaching Manual for Creative Activities in Elementary School: Eun Sil Her; Korean J Community Nutr 2013;18(3):203-212. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.203

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This study was conducted to develop a dietary life education textbook and teaching manual for creative activities of elementary school students in middle grade. First, we extracted dietary life related contents from textbooks for third and fourth grade and created systematization of contents involving educational objectives, goals, contents and activities. The development of textbook and teaching manual were based on systematization of contents. The textbook was composed of five major chapters, which were 'nutrition', 'cooking', 'environment and hygiene', 'food' and 'dietary culture'. Each major chapter having six to seven smaller chapters, adding up to a total of 34 smaller chapters. The textbook was in activity format so that can be readily and directly used in actual classes. The textbook had fun characters and various activities (particularly a lot of cooking activities) to deliver the main theme of each chapter. The teaching manual was composed of background, goal, teaching plan and teaching point. The smaller chapters had learning goal, teaching-learning resources, important points, teaching-learning process and reference material. In evaluation after operating the model school, the developed textbooks were suited for students' needs and cognitive level. This textbook can be utilized at creative activities consisting of ten to fifteen students.

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The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. CrossRef

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[English]
Dietary Life and Eating-Out Style Related to Breakfast Frequency of Male Students in Culinary College: Sookhee Kim, Kyunghee Joung, Byoungsook Chae; Korean J Community Nutr 2007;12(1):13-24. Published online February 28, 2007

Abstract PDF: This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to four times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index (BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary life and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students?dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

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