Korean Journal of Community Nutrition

Educational Materials

[English]
Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study: Eunji Ko, Eunjin Jang, Jiwon Sim, Minjeong Jeong, Sohyun Park; Korean J Community Nutr 2023;28(6):495-508. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.495

Abstract PDF: Objectives
This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students.
Methods
In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input.
Results
An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team’s previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being.
Conclusions
This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students’ FL.

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Research Articles

[Korean]
Gender differences in dessert satisfaction and purchase behaviors among university students in Gwangju: a preliminary study: Hyun-Jeong Na, Hyun-Young Jung, Joomin Lee; Korean J Community Nutr 2023;28(4):293-301. Published online August 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.4.293

Abstract PDF: Objectives
This study aimed to examine the effect of eating habits and dietary attitudes on dessert consumption among university students in Gwangju Province, South Korea.
Methods
A survey was conducted from May to June 2022. Out of 300 distributed questionnaires, 261 valid responses were included in the analysis. The survey assessed dessert selection, satisfaction, consumer attitudes and behaviors, as well as factors influencing satisfaction.
Results
Both genders reported purchasing desserts 2 to 3 times per week, primarily after lunch, due to the convenience of dessert accessibility. Males favored ice cream, bakery items, and fruits, while females preferred bakery items, ice cream, and fruits in that sequence. ‘Having fun’ was identified as the most common motivation for dessert consumption post-meal. Notable gender disparities emerged regarding perceptions of dessert consumption, including its role in stress relief, potential for nutritional imbalance, positive effects, and preferences for seasonal menus. Significant gender-based differences also manifested in intentions to purchase dessert, responsiveness to price changes, and inclination to recommend desserts to others.
Conclusions
This study offers foundational data on university students’ dessert purchasing behaviors, perceptions, and satisfaction levels, intending to inform strategies promoting healthier dietary habits.

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[Korean]
Association Between Health Literacy and Health Promoting Behavior (Eating Habits, Physical Activity, and Stress) of University Students: Yoon-Sun Kim, Yoon-Sun Kim; Korean J Community Nutr 2022;27(2):94-104. Published online April 30, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.2.94

Abstract PDF

Objectives
This study attempted to examine the association between health literacy and health-promoting behavior, and identify the major variables that affect the health-promoting behavior of university students.
Methods
This was a descriptive correlation study that identified the degree of health literacy and health-promoting behavior of 248 university students (119 male and 129 female) and examined the correlation between the two and factors influencing them. The questionnaire covering health literacy comprised 66 questions, and that for health-promoting behavior comprised 10 questions covering eating habits, 3 questions about physical activity, and 10 questions involving stress.
Results
The score for health literacy was 41.56 ± 18.38 out of 66 points, and that for health-promoting behavior was 65.27 ± 11.21 points (27.61 ± 6.72 points for eating habits, 7.23 ± 2.56 points for physical activity, and 30.44 ± 5.61 points for stress). Health literacy and health-promoting behavior had a significant positive correlation (r = 0.175, P < 0.01). The perceived health status (β = 0.391,P < 0.001) was the most important variable in healthpromoting behavior, followed by health literacy (β = 0.236, P < 0.001).
Conclusions
It is necessary to develop a systematic educational strategy and implement educational programs to improve health literacy as well as encourage health-promoting behavior and thus increase the perceived health levels of university students.

Citations

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Differences in Nutritional Status According to the Residence Types among University Students in Gwangju
Geum-Bi Ryu, Young-Ran Heo
Journal of the Korean Society of Food Science and Nutrition.2024; 53(2): 207. CrossRef

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[English]
Use of Weight-control or Health Functional Foods, Associated Weight-control Behavior and Perception among University Students in Cheongju: Gayong Kim, Munkyong Pae; Korean J Community Nutr 2021;26(1):23-36. Published online February 28, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.1.23

Abstract PDF

Objectives
This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both X² and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weightcontrol. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weightcontrol foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning ‘slightly satisfied’ and ‘slightly dissatisfied’, respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

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Differences in Nutritional Status According to the Residence Types among University Students in Gwangju
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Association between weight loss agents and elevated liver enzymes: a population-based cross-sectional study
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Scientific Reports.2023;[Epub] CrossRef
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Relationship between Grip Strength, Skeletal Muscle Mass, and Nutrition Quotient among University Students in the Chungbuk Region
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Journal of Biotechnology and Bioindustry.2023; 11: 53. CrossRef
A Narrative Approach to the Diet History of Female College Students : Focusing on the Role of SNS and Social Media Influencers and Individuals’ Motivation for Dieting
Kyungbo Kim
Korean Journal of Journalism & Communication Studies.2022; 66(3): 139. CrossRef
Consumption of Weight-control or Health Functional Foods, Dietary Habits, and Weight Perceptions According to the Body Mass Index of Adult Women in the Chungcheong Area
Gayoung Seong, Munkyong Pae
Korean Journal of Community Nutrition.2022; 27(2): 81. CrossRef
Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas
Kyung Ae Park, Jiwon Kim, Onjeong Cho, Kyunghee Song
Journal of the East Asian Society of Dietary Life.2021; 31(4): 213. CrossRef
Body Image Perception, Weight Control and Dietary Behavior of University Students in Daejeon
Joon Ho Lee, Wei Hu
Korean Journal of Human Ecology.2017; 26(4): 353. CrossRef
Weight Control Behaviors, Health-related Quality of Life and Nutritional Status by Overestimation of Body Image among Young Korean Females: Data from the Fifth Korea National Health and Nutrition Examination Survey, 2010-2011
Seulki Park, Taisun Hyun, Hongmie Lee
Korean Journal of Community Nutrition.2015; 20(5): 362. CrossRef
Estimated dietary flavonoids intake of Korean adolescent: Based on the Korea National Health and Nutrition Examination Survey 2007~2012
Seong-Ah Kim, Shinyoung Jun, Hyojee Joung
Journal of Nutrition and Health.2015; 48(6): 496. CrossRef
A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition Major and Non-major Female Students in Kyungnam University
Eun-Hee Seo
Korean Journal of Community Nutrition.2014; 19(4): 297. CrossRef
A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area
Jee-Young Yeon, Ki-Yong Shin, Soon-Kyu Lee, Hye-Young Lee, Baeg-Won Kang, Hye-Kyung Park
Korean Journal of Community Nutrition.2013; 18(5): 442. CrossRef

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[English]
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea: Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon; Korean J Community Nutr 2020;25(4):291-302. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.291

Abstract PDF

Objective
This study investigated the current use of university foodservice among Chinese international students in Korea, focusing on the relationship between the frequency of university foodservice use and their dietary life.
Methods
An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into “the Low-frequency group” (< one time/week; n=144), “the Mid-frequency group” (one-two times/week; n=133), and “the High-frequency group” (≥three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups. Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life.
Results
More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group.
Conclusions
The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e. ≥three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.

Citations

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Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
Qi Li, Ji Eun Lee, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2021; 31(2): 91. CrossRef

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[English]
Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area - Based on Nutrition Quotient: Yun-Jung Bae, Seo Young Park, Hye-Rin Bak; Korean J Community Nutr 2020;25(3):179-188. Published online June 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.3.179

Abstract PDF

Objectives
The study examined the status on the use of nutrition labeling and nutrition claims among university students as well as the diet quality and nutritional status using the nutrition quotient (NQ) according to the use of nutrition labeling and claims.
Methods
A cross-sectional survey was conducted on university students (86 males and 131 females) from March to April in 2019 in Chungbuk area.
Results
The percentage of subjects who reported that they recognized nutrition labeling was 80.2% of the total, and 63.8% of them indicated that they used nutrition labeling for their food choices. In addition, 22.6% of the total subjects said that they used nutrition claims. The group of subjects using nutrition labeling showed significantly higher mean scores in balance (P < 0.01), diversity (P < 0.05), moderation (P < 0.01), and dietary behavior (P < 0.001) along with higher mean NQ score (P < 0.001) compared to the group not using nutrition labeling. The group using nutrition claims had significantly higher mean scores in balance (P < 0.001), diversity (P < 0.01), moderation (P < 0.001), and dietary behavior (P < 0.001) as well as total NQ scores (P < 0.001) compared to the group not using nutrition claims. The group of subjects using both nutrition labeling and nutrition claims showed significantly higher mean NQ scores than the group of subjects using either nutrition labeling or nutrition claims (P < 0.05).
Conclusions
In this study, university students' use of nutrition labeling and nutrition claims appeared to be related to their diet quality and nutritional status.

Citations

Citations to this article as recorded by

Differences in Nutritional Status According to the Residence Types among University Students in Gwangju
Geum-Bi Ryu, Young-Ran Heo
Journal of the Korean Society of Food Science and Nutrition.2024; 53(2): 207. CrossRef
Comparison of the nutrition quotient by types of eating behavior among male and female university students in Gwangju
Geum-Bi Ryu, Young-Ran Heo
Journal of Nutrition and Health.2023; 56(3): 277. CrossRef
Revision of Nutrition Quotient for Korean adults: NQ-2021
Sung-Min Yook, Young-Suk Lim, Jung-Sug Lee, Ki-Nam Kim, Hyo-Jeong Hwang, Sehyug Kwon, Ji-Yun Hwang, Hye-Young Kim
Journal of Nutrition and Health.2022; 55(2): 278. CrossRef
Effect of Type of Nutrition Labeling on the Healthfulness Evaluation and Purchase Intentions of Home Meal Replacements (HMR) in South Korea
Mee-Young Joe
Korean Journal of Community Nutrition.2022; 27(5): 387. 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

Abstract PDF PubReader

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 â‰¤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a Ï‡2-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]
An Evaluation on the Attitudes and Importance-Satisfaction on Service Quality of University Foodservice among International Students in Busan: Kyung Hee Hong, Hyun Sook Lee; Korean J Community Nutr 2019;24(3):208-222. Published online June 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.3.208

Abstract PDF PubReader

OBJECTIVES
This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan.
METHODS
A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017.
RESULTS
UF was â€˜generally satisfiedâ€™ or â€˜very satisfiedâ€™ in about 35.4% of the study population, and â€˜not very satisfiedâ€™ or â€˜not satisfied at allâ€™ in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life â€˜very muchâ€™ or â€˜quite significantlyâ€™ and 36.4% said â€˜not very muchâ€™ or â€˜not at allâ€™. The largest demand for improvement of UF was â€˜variety of menuâ€™ (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was â€˜not to one's tasteâ€™ (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor (â€˜food tasteâ€™, â€˜freshness of foodâ€™, â€˜nutritive value of foodâ€™, and â€˜reasonable priceâ€™) and 3 variables in the convenience factor (â€˜variety of menuâ€™, â€˜prompt food serviceâ€™, and â€˜display of the meals for the dayâ€™) had high importance but low satisfaction, showing the need for an improvement on these areas.
CONCLUSIONS
Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

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Gyoungok Gang, Hyeja Chang, Sang-gil Lee
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Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea
Mi Ae Bae, So Hyun Park, Siyao Cheng, Kyung Ja Chang
Nutrition Research and Practice.2021; 15(6): 747. CrossRef
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
Korean Journal of Community Nutrition.2020; 25(4): 291. CrossRef

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[English]
Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju: Munkyong Pae; Korean J Community Nutr 2016;21(2):140-151. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.140

Abstract PDF PubReader

OBJECTIVES
This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students.
METHODS
Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (â‰¤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (â‰¥ 2 times/week).
RESULTS
More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.
CONCLUSIONS
Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

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Sleep Quality and Its Association with the Dietary Behavior and Lifestyle of University Students in Cheongju
Sewhan Jin, Munkyong Pae
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[English]
A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students: Mi Hyun Kim, Jee Young Yeon, Jong Wook Kim, Jae Eon Byun, So Young Bu, Mi Kyeong Choi, Yun Jung Bae; Korean J Community Nutr 2015;20(5):327-337. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.327

Abstract PDF PubReader

OBJECTIVES
Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students.
METHODS
Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups.
RESULTS
The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors.
CONCLUSIONS
In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

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Maternal nutrition intervention focused on the adjustment of salt and sugar intake can improve pregnancy outcomes
Yuri Seo, Yeon Seon Jeong, Kyung‐A Koo, Jeong In Yang, Yoo Kyoung Park
Food Science & Nutrition.2020; 8(7): 3900. CrossRef
Effect of Protection Motivation Factors on Behavioral Intention to Reduce Sodium Intake among University Students in Gyeongnam and Busan
Soo-Hyun Jang, Eunju Yoon
The Korean Journal of Food And Nutrition.2016; 29(1): 104. CrossRef

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[English]
A Study on Knowledge and Control Beliefs Regarding Breastfeeding of University Students by Their General Characteristics and Experienced Education in Breastfeeding: Jo Yoon Lee, Kang Wook Lee, Wha Jin Hyun; Korean J Community Nutr 2013;18(5):457-466. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.457

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This study was conducted to investigate the effect of breastfeeding education experience on knowledge, control beliefs, and future intention toward breastfeeding to consider the needs of breastfeeding education program of university students. The breastfeeding knowledge, control beliefs and related habits of 445 male and female college students were evaluated between September 1, 2011 to April 30, 2012. Data were collected from self-administered questionnaires and analyzed using SPSS for Window V.17.0. chi2-test, t-test and ANOVA were used for the calculation of differences between groups. The percentage of students who intended to breastfeed their baby was 80.7% (male: 73.6%, female: 84.2%). Only 21.6% of students experienced breastfeeding education. Students planned to get information related to breastfeeding from their mothers (32.4%), breastfeeding experts (23.8%) and Medical doctors & nurses (10.6%). breastfeeding education group showed higher knowledge level (14.46 vs 10.56) and control beliefs (3.48 vs 3.16) to breastfeeding than non-education group (p < 0.001). General attitude toward breastfeeding was similar between groups; the specific intention to breastfeed for 6 months was higher in the education group (83.3% vs 58.2%) (p < 0.01). Percentage of students who gave correct answers to knowledge questions related to breastfeeding was also higher in the breastfeeding education group than non-education group (72.3% vs 52.8%). Among 20 questions, only 2 questions showed no significant differences between the groups. These findings suggested that breastfeeding education was effective in encouraging or improving breastfeeding practices.

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Effects of Educational Intervention about Breastfeeding on University Students' Knowledge and Attitudes toward Breastfeeding: Focusing on Gender Differences
Jo-Yoon Lee
Korean Journal of Community Nutrition.2018; 23(1): 1. CrossRef
Belief factors associated with breastfeeding intentions of single women: Based on the theory of planned behavior
Min Kyung Jang, Seung-Min Lee, Jin Mo Khil
Journal of Nutrition and Health.2017; 50(3): 284. CrossRef

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[English]
Assessment of Physical Activity Pattern, Activity Coefficient, Basal Metabolic Rate and Daily Energy Expenditure in Female University Students: Yoonji Park, Jung Hee Kim; Korean J Community Nutr 2013;18(1):45-54. Published online February 28, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.1.45

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This study was conducted to investigate the physical activity pattern, activity coefficient, basal metabolic rate and energy expenditure of female university students. One-day activity diaries were collected from 95 female university students in Seoul. Body composition was measured by Inbody 720. Subjects spent 7 hr 8min on sleeping, 6 hr 31min on studying, 2 hr 50min on physiological activity, 2 hr 3min on leisure, 2 hr 2min on walking and jogging, 1 hr 58 min on commuting and 22min on house chores. The activity coefficient of these subjects was 1.58. The comparison of body composition of subjects according to PAL showed that body weight, body fat mass, arm circumference and arm muscle circumference of physically active group were significantly higher than those of the sedentary group. BMR calculated by Harris-Benedict (H-B) formula and DRI formula and BMR measured by Inbody 720 was 1375 kcal, 1306 kcal and 1209 kcal, respectively. Total energy expenditure (TEE) examined by one-day activity diaries and calculated by H-B formula and estimated energy requirement (EER) formula in DRI was 2102.1 kcal, 2184.4 kcal, and 2164.5 kcal, respectively. The Pearson correlation coefficient between TEE examined by one-day activity diaries and H-B TEE was 0.795 (p < 0.001) while that between TEE examined and DRI EER was 0.604 (p < 0.001). Overall data indicated that female university students seemed to be less active. Therefore it is recommended that universities develop good exercise programs for their students. Further studies are needed to generate more meaningful results with a larger sample size and using machine attached to the body, which are able to detect physical activity more accurately.

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Measurement of Energy Expenditure Through Treadmill-based Walking and Self-selected Hallway Walking of College Students - Using Indirect Calorimeter and Accelerometer
Ye-Jin Kim, Cui-Sang Wang, Eun-Kyung Kim
Korean Journal of Community Nutrition.2016; 21(6): 520. CrossRef
A Study on the Body Composition, Physical Activity Level, Basal Metabolic Rate, and Daily Energy Expenditure of Elderly in Busan
Hwa-Jae Lim
Korean Journal of Community Nutrition.2016; 21(2): 178. CrossRef

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[English]
A Study on Nutritional Status and Dietary Quality of University Students by Body Image: Jee Young Yeon, Seung Hee Hong, Yun Jung Bae; Korean J Community Nutr 2012;17(5):543-554. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.543

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This study was performed to investigate the satisfaction of body image, dietary habits, nutrition intake and dietary quality according to body image of university students (n = 290). The subjects (male = 178, female = 112) were classified to lean, normal and overweight/fat groups according to body image. The weight, body fat and body mass index (BMI) was significantly higher in the students who recognized their body image as 'overweight/fat'. The satisfaction of body image, interest of weight control and experience of weight control were significantly higher in students who recognized their body image as 'normal' in both the male and female subjects. The intakes of nutrients, dietary habits and life styles were not different according to body image. In the male subjects, the niacin intake density, the nutrient adequacy ratio (NAR) of vitamin B1 and the dietary diversity score (DDS) in the students who recognized their body image as 'overweight/fat' were significantly lower than in students who recognized their body image as 'normal' and 'lean'. In female subjects, no significant differences in nutrient intakes, NAR, MAR and DDS were observed according to body image. Future studies with a larger sample size are needed for further assessment of the relationship between nutritional status/diet quality and body image in university students.

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The Relationships between Body Mass Index, Nutrition Knowledge and the Health Promotion Behavior of Nursing Students
Su Ol Kim
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In-Suk Kim, Sung-Woo Choi, Eun Jeong
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A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of University Students in Jeonbuk
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Nutrition Knowledge, Food Habit Problems and Dietary Attitudes of Nursing Students
Su-Ol Kim, So-Myeong Kim
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Young Suk Lim, Soo Bin Jeon, Hee Mang Kim, So Yeon Jeong, Jae Young Ahn, Hae Ryun Park
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Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
Su Ol Kim
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Analysis of Weight Control Behaviors by Body Image Perception among Korean Women in Different Age Groups: Using the 2010 Korea National Health and Nutrition Examination Survey Data
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A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition Major and Non-major Female Students in Kyungnam University
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Yun Ju Lee, Jeong Soon You, Kyung Ja Chang
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A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area
Jee-Young Yeon, Ki-Yong Shin, Soon-Kyu Lee, Hye-Young Lee, Baeg-Won Kang, Hye-Kyung Park
Korean Journal of Community Nutrition.2013; 18(5): 442. CrossRef

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[English]
Comparison of Eating Behavior between Commensality and Solo-eating of University Students by BMI: Youngmee Lee, Wookyoun Cho, Yujin Oh; Korean J Community Nutr 2012;17(3):280-289. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.280

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The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and chi2-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.

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Lonely or alone? Solitary dining in Japan and Taiwan
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Nutrition Research and Practice.2021; 15(1): 66. CrossRef
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Pil Kyoo Jo, Yu Jin Oh
Korean Journal of Community Nutrition.2019; 24(5): 408. CrossRef
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
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Eating Alone is Differentially Associated with the Risk of Metabolic Syndrome in Korean Men and Women
Chul-Kyoo Kim, Hyun-jin Kim, Hae-Kyung Chung, Dayeon Shin
International Journal of Environmental Research and Public Health.2018; 15(5): 1020. CrossRef
Recognition and Consumption of Meal Alone and Processed Food according to Major of College Students
Byung Bum Choi
The Korean Journal of Food And Nutrition.2016; 29(6): 911. CrossRef
Differences in Solo Eating Perceptions and Dietary Behaviors of University Students by Gender
Youngmee Lee, Yu Jin Oh, Wookyoun Cho, Pil Kyoo Jo
Journal of the Korean Dietetic Association.2015; 21(1): 57. CrossRef
Survey on Health-related Factors, Nutrition Knowledge and Food Habits of College Students in Wonju Area
Seung Lim Lee, Sun Hee Lee
Korean Journal of Community Nutrition.2015; 20(2): 96. CrossRef
Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
Su Ol Kim
Journal of the Korean Society of School Health.2015; 28(3): 158. CrossRef
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[English]
Evaluation of Dietary Zinc, Copper, Manganese and Selenium Intake in Female University Students: Yun Jung Bae, Mi Hyun Kim, Jee Young Yeon; Korean J Community Nutr 2012;17(2):146-155. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.146

Abstract PDF PubReader

This study aimed to measure and evaluate the intakes of four antioxidant trace elements, namely, Zn, Cu, Mn, and Se in 19-29y-old female university students in Korea. Diet data were collected by 3-day dietary records in 644 subjects. The mean age, height, weight and body mass index of the subjects were 20.08 years, 161.77 cm, 54.26 kg and 20.82 kg/m2, respectively. The mean, median and 25th-75th percentile intakes of Zn, Cu, Mn, and Se in the subjects were 12.83 mg (12.40 mg, 9.59 to 15.34), 1.30 mg (1.27 mg, 1.00 to 1.57), 3.19 mg (3.12 mg, 2.45 to 3.86), and 50.90 microg (50.17 microg, 37.59 to 64.35), respectively. The proportion of subjects whose Mn intake was adequate or less was 62.89%, and the proportions of subjects whose Zn, Cu and Se intakes were at the estimated average requirements or less were 10.09, 4.97, and 39.60%, respectively. The major food group for dietary intakes of Zn, Cu, Mn, and Se was cereal, providing 8.55 mg (66.60%), 0.78 mg (59.93%), 2.09 mg (65.50%), and 16.83 microg (32.43%), respectively. Many female university students were deficient in Mn and Se compared with the dietary reference intakes. Therefore, except for cereal, it is required to consume a diet consisted of various food sources for increasing the intakes of antioxidant trace minerals, especially animal food groups.

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Dietary zinc intake and sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019
Jee-Seon Shim, Ki Nam Kim, Jung-Sug Lee, Mi Ock Yoon, Hyun Sook Lee
Nutrition Research and Practice.2023; 17(2): 257. CrossRef
Assessment of selenium and zinc status in female collegiate athletes
Okhee Lee
Journal of Nutrition and Health.2018; 51(2): 121. CrossRef
Lower serum zinc levels are associated with unhealthy metabolic status in normal-weight adults: The 2010 Korea National Health and Nutrition Examination Survey
H.K. Yang, S.H. Lee, K. Han, B. Kang, S.Y. Lee, K.H. Yoon, H.S. Kwon, Y.M. Park
Diabetes & Metabolism.2015; 41(4): 282. CrossRef
Cytoprotective Effect of Zinc-Mediated Antioxidant Gene Expression on Cortisol-Induced Cytotoxicity
Mi Ja Chung, Sung Hyun Kim, In Min Hwang
Journal of the Korean Society of Food Science and Nutrition.2015; 44(5): 649. CrossRef
Effects of Repetitive using Lime Bordeaux Mixture in the Copper Concentration of the Soil and Ginseng Root
Won-Kwon Jung, Deok-Jong Ahn, Jin-Kook Choi, Tae-Suk Ryu, Myeong-Hwan Jang, Tae-Ryong Kwon, Jun-Hong Park, Sang-Jo Park
The Korean Journal of Pesticide Science.2014; 18(4): 404. CrossRef
Dietary behavior and nutritional status among Chinese female college students residing in Korea
Gaowei, Soyeon Kim, Namsoo Chang, Ki Nam Kim
Korean Journal of Nutrition.2013; 46(2): 177. CrossRef

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[English]
Vitamin A Intakes and Food Sources of Vitamin A in Female University Students: Jee Young Yeon, Yun Jung Bae; Korean J Community Nutr 2012;17(1):14-25. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.14

Abstract PDF PubReader

The purpose of this study was to estimate the daily intake of vitamin A in Korean female university students. Vitamin A intake was estimated using an inconsecutive 3-day dietary intake survey from 481 young women. Vitamin A intake values were calculated based on the data in USDA database. Average age, height, and weight of the subjects were 20.05 years, 162.13 cm and 54.38 kg, respectively. The subject's average intake of energy was 1645.67 kcal. The mean vitamin A, retinol and beta carotene intakes were 908.35 +/- 863.18 ug retinol equivalent/day, 199.19 +/- 166.00 ug/day and 3872.59 +/- 4972.17 ug/day, respectively. The 21.83% of the subjects consumed less than the Estimated Average Requirement (EAR) for vitamin A. And subjects consumed 141.69% of the Recommended Nutrient Intake (RNI) for vitamin A. Food groups consumed with high vitamin A content in our subjects included vegetables (423.96 ug RE/day), potato and starches (213.64 ug RE/day), cereals (62.60 ug RE/day), eggs (55.17 ug RE/day) and milks (53.45 ug RE/day). The major food sources of vitamin A were sweet potato, carrot, spinach, egg, and cereal, and the top 30 foods provided 89.57% of total vitamin A. Also animal-derived food provided 9.65% of the vitamin A intake from the top 30 foods. In conclusion, judging from RNI, the vitamin A intake of the Korean female university students in this study was generally adequate. The result of our study may be used as a basis for follow-up studies of vitamin A intake like assessment of vitamin A nutritional status or evaluation of carotenoid food sources in Korean young women.

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Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method
Ji Hyun Lee, Hee Na Lee, Jung-Ah Shin, Ji Yeon Chun, Junsoo Lee, Ki-Teak Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 234. CrossRef

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[English]
The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea: Hye Kyung Chung, Hye Young Kim, Hae Young Lee; Korean J Community Nutr 2011;16(6):782-793. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.782

Abstract PDF PubReader

The purposes of this study were to classify university students by their lifestyle and to investigate the relationships between lifestyle and coffee satisfaction. The survey had been undertaken for 360 Korean and Chinese university students in Daejeon from November to December 2009. A total of 242 usable questionnaires were received with 67.2% response rate. The statistical analysis was performed by the SPSS 18.0 package program. Lifestyles of subjects, based on AIO (Activities, Interests, Opinions) method and factor analysis, were segmented into 2 groups of "outgoing activity" (n = 137) and "introverted devotion" (n = 105). "Outgoing activity" group exhibited highly health-oriented (p < 0.001) and convenience-oriented (p < 0.001) characteristics, but "introverted devotion" group showed highly goal-oriented (p < 0.01) and safety-oriented (p < 0.01) features. Comparing to "introverted devotion" group, "outgoing activity" group showed higher intake of coffee (p < 0.01) and more expense for beverage (p < 0.01). Three factors were extracted from 15 coffee quality attributes by factor analysis; "fundamentals", "supplement" and "inducement". These factors were positively correlated with coffee satisfaction according to lifestyle groups (p < 0.01). For "outgoing activity" group, 'fundamentals' was independent factor for satisfaction on coffee in coffee house (beta = 0.268, p < 0.05) and canned or bottled coffee (beta = 0.314, p < 0.01), and "supplement" was independent factor for satisfaction on coffee in vending machine (beta = 0.235, p < 0.05). For "introverted devotion" group, "inducement" was independent factor for satisfaction on coffee in vending machine (beta = 0.238, p < 0.001). These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.

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Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
Seung-Lim Lee, Soo-Jin Kim
Korean Journal of Community Nutrition.2013; 18(5): 467. CrossRef
Dietary habits score, nutrients intake and dietary quality related to coffee consumption of college students in Incheon
Yun Ju Lee, Jeong Soon You, Kyung Ja Chang
Journal of Nutrition and Health.2013; 46(6): 560. CrossRef
Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
Hyun-Ah Kim
Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182. CrossRef

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[English]
Korean and Chinese University Students' Importance and Performance Analysis for Quality Attributes by Coffee Type in Daejeon: Hye Young Kim, Hye Kyung Chung, Hae Young Lee; Korean J Community Nutr 2011;16(4):511-524. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.511

Abstract PDF PubReader

The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.

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Influence of Language of Packaging Labels on Consumers’ Buying Preferences
Han-Chiang Ho, Candy Lim Chiu, Dai Jiang, Jiale Shen, Hong Xu
Journal of Food Products Marketing.2019; 25(4): 435. CrossRef
Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
Seung-Lim Lee, Soo-Jin Kim
Korean Journal of Community Nutrition.2013; 18(5): 467. CrossRef
Importance-Performance Analysis of Quality Attributes of Coffee Shops and a Comparison of Coffee Shop Visits between Koreans and Mongolians
Mi-Na Jo, Bolorerdene Purevsuren
Journal of the Korean Society of Food Science and Nutrition.2013; 42(9): 1499. CrossRef
IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan
Kyung-Hee Kim
Journal of the Korean Society of Food Culture.2013; 28(2): 195. CrossRef
Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
Hyun-Ah Kim
Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182. CrossRef
A Study on the Differences in Dietary Satisfaction with Age in North Korean Refugees
Eun-Jung Lee, Yong-Qin Pei
Journal of the Korean Society of Food Culture.2012; 27(6): 636. CrossRef
Survey on Consumption of Coffee Beverages and Energy Contribution Ratios of Coffee Beverages and Accompanying Snacks by College Students in Daejeon City and Chungnam Province in Korea
Young-Hee Lim, Sun-Hyo Kim
Journal of the Korean Society of Food Culture.2012; 27(3): 240. CrossRef
Changes in Food and Nutrient Intakes of College Students between 1999 and 2009
Han Byul Jang, Hwa Young Lee, Young-Hee Han, Jeehye Song, Ki Nam Kim, Taisun Hyun
Korean Journal of Community Nutrition.2011; 16(3): 324. CrossRef
The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea
Hye-Kyung Chung, Hye-Young Kim, Hae-Young Lee
Korean Journal of Community Nutrition.2011; 16(6): 782. CrossRef

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[English]
A Study on the Eating Habit and Eating Out Behavior of the University Students in the Gyeonggi Area: Yang Ho Jin, Kyoung Han You; Korean J Community Nutr 2010;15(5):687-693. Published online October 31, 2010

Abstract PDF: This study investigated difference of general eating habit and eating-out behavior between men and women of university students in Gyonggi area. The survey was conducted from 1 March to 1 April 2010, in Gyeonggi area. Self-administered questionnaires were collected from 250 students in Gyeonggi area. The research results show, first of all, that they eat twice a day, and they usually do not eat breakfast. The main reason why they do not eat breakfast is that they do not have enough time to eat. Between men and women, there is significant difference in eating amount and eating speed at 0.001 levels. Men's problems of eating behavior are irregular meal time and speed of eating time, and in case of women, they do not have a meal regularly and overeat at one time. Second, they usually eat out for a meal and gather with friends once to three times a week. Also, the lunch set-menu promotion is the most preferred one. Third, when men choose a restaurant, they consider in order of taste, convenience, amount, and service; women consider in order of atmosphere, taste, convenience, and service. Taste is the most important for men; atmosphere is the most important consideration for women. Taste (at 0.01 levels), sanitation (at 0.05 levels), and atmosphere (at 0.001 levels) are significantly different between men and women in choosing restaurant.

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[English]
An Assessment of Customer Satisfaction towards University Residence Hall Foodservice and Subjective QOL (Quality of Life): Focused on the University Students in Daegu, Gyeongbuk Area: Mi Kyung Choi, So Hee Choi, Songi Lee; Korean J Community Nutr 2009;14(1):114-122. Published online February 28, 2009

Abstract PDF: The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' (4.86 +/- 1.25) and 'clean facilities' (4.79 +/- 1.26), while the degree of satisfaction with 'convenient facilities' (4.50 +/- 1.20) showed the highest score with female students. Ranking analysis using Spearman's rho revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.

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[English]
A Study on the Nutrition Knowledge and Nutritional Status of Food and Nutrition Major and Physical Science Major Female Students: Jung Mi Choi, Hye Bog Rha; Korean J Community Nutr 2008;13(1):24-33. Published online February 29, 2008

Abstract PDF: The purpose of this study is to examine the nutrition knowledge, characteristics related to, nutrient intakes, anthropometrics, biochemical indices of university female students by major (food and nutrition versus physical science). Data were taken from 120 university female students (60 from each major) and the results follows. The mean age of the subjects was 19.6 years old. Most of subjects responded that they were healthy; subjects majoring in physical science scored higher in regular exercise (p < 0.01) and were more satisfied with their own body figures (p < 0.01), compared with the counterparts. The total nutrition knowledge score was 81.01 +/- 12.3 for food and nutrition majors and 72.5 +/- 15.2 points for physical science majors. (p < 0.01) The percentages of body fat were significantly higher in the food and nutrition students than the counterparts. (p < 0.001) The result of biochemical analysis showed that both groups were in normal range. But there was some statistically significant difference between groups in GTP, HDL-cholesterol and ALP levels. It suggests that regular exercise might have a positive effect on the body. This study showed that although both groups had different knowledge of nutrition, there was not much difference in the intakes of nutrients. But especially, the intakes of calcium and iron were quite low in both groups. Subjects majoring in Physical science had more lipid intake, but they had lower body fat. This suggests that regular exercise in this group might have effects on the percentages of body fat. In future study, nutrition education might be planned to increase nutrition knowledge and to connect nutrition knowledge to eating behaviors and to promote health to regular exercise. Also, the desire and the social perception for pursuing alean body figure and being underweight should be changed for optimal health

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[English]
A Study on Lifestyles, Dietary Habits, Nutrition Knowledge and Dietary behaviors of Male University Students According to Residence Type: Jung Hyun Hwang, Hong Mie Lee; Korean J Community Nutr 2007;12(4):381-395. Published online August 31, 2007

Abstract PDF: For the purposes of participation in research projects, living in a laboratory has become popular among male university students who tend to have less opportunity for nutrition education and overestimate their own health, suggesting possibilities of many undesirable practices of lifestyle and dietary habits. Therefore, this study was conducted to investigate and compare health-related lifestyle practices, dietary habits, nutrition knowledge, food preference and dietary behaviors of the male university students according to residence type. The subjects were 260 (34, 15, 44, and 167, respectively for lab-living, self-boarding, dormitory and commuting) male engineering majors in the Gyeonggi area. Self-administered questionnaires consisted of general characteristics, health-related lifestyle practices, dietary habits, fast food consumption, nutrition knowledge, preference for foods and tastes, and selfexamination of dietary behaviors. Lab-living subjects showed many undesirable practices, particularly with more smokers (p < 0.05), irregular eating (p < 0.01), overeating (p < 0.05) and skipping breakfast (p < 0.01), compared to the dormitory students and more time in computer/TV usage (p < 0.05), overeating (p < 0.05), more frequent use of fastfood (p < 0.05), less nutrition knowledge (p < 0.01) and less intake of milk/dairy products (p < 0.01) and fruits (p < 0.01), compared to commuting subjects. More smokers (p < 0.05) and irregular (p < 0.01) and unrelaxed meal times (p < 0.05), compared to the dormitory group, and less intake of fruits (p < 0.01) and dietary fiber (p < 0.01), compared to the commuting group were shown as undesirable practices of the self-boarding group. Therefore, continuous effort should be made to correct undesirable health- and diet-related practices found in this study in order to improve nutritional status as well as general health by developing a nutrition education program and contents of lectures focusing on more specific problems according to each subgroup such as lab-living and self-boarding male university students.

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[English]
Influence of the Consumer-Brand Relationship Quality on the Customer Satisfaction in the Family Restaurant: Hyun Ah Kim; Korean J Community Nutr 2006;11(4):512-519. Published online August 31, 2006

Abstract PDF: The purpose of this study was to analyze the influence of the consumer-brand relationship quality on the customer satisfaction in the family restaurant. The questionnaires were distributed to 320 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were conducted from November 10 to 24, 2005. The 287 questionnaires responded, and 15 unusable questionnaires were excluded, then 272 were used for the final analysis (response rate: 85.0%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis, reliability analysis, Pearson correlation and multiple regression analysis. The result of this study showed that 2 constructs (trust and intimacy) of consumer-brand relationship quality have significant positive effects on the customer satisfaction in the family restaurant (p < .001). It meant that as consumer-brand relationship quality becomes stronger, the customer satisfaction becomes greater. As a conclusion, the foodservice manager in the family restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship in order to increase the satisfaction of customers.

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[English]
Effect of Nutrition Education on Improving Diet Behavior of University Students: Myoung Soon Park, Seong Ai Kim; Korean J Community Nutr 2005;10(2):189-195. Published online April 30, 2005

Abstract PDF: This study was to investigate the changes in nutrition knowledge, nutrition attitude and food habit during 'meal management and diet' course to nonmajor university students by questionnaires. 280 students of Chungnam university who registered nonmajor 'meal management and diet' course in the 2003 were the subjects. The results of this study are as follows. BMIs of male and female students were 21.5 and 19.3. According to BMI, underweight subjects were 24.3%, normal and overweight (danger & obesity) subjects were each 62.4% and 13.6%, respectively. The nutrition knowledge scores significantly (p < 0.001) increased from 12.1 to 14.0 after the lecture, and the uncertainty rate of nutrition knowledge decreased significantly. Also, there were no significant differences in nutrition attitude score (39.5 to 39.8 points). Female subjects showed significantly (p < 0.05) higher nutrition knowledge scores (12.3 points) than male (11.4 points). 20% of the subjects smoked and 82.9% had alcohol drinks and 24.4% exercised more than 3 times per week. The subjects who ate regular meals significantly increased from 9.3 to 12.5% after the lecture, and smoking subjects decreased from 20 to 13%, but alcohol drinking subjects did not changed significantly.

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[English]
Fast Food Consumption and Related Factors among University Students in Daejeon: Kyung Won Kim, Yun Ahn, Hyung Mee Kim; Korean J Community Nutr 2004;9(1):47-57. Published online February 29, 2004

Abstract PDF: The study purpose was to investigate the factors related to fast food consumption of university students. Factors were identified using the Theory of Planned Behavior. Based on the pilot study, 18 behavioral beliefs, 7 normative beliefs and 19 control beliefs were identified. Data (n = 269) were analyzed using analysis of variance or chi-square tests. Subjects were categorized into non-users (27.9%), users (42%) and frequent users ( > or = 2 times/week, 30.1%). Regarding behavioral beliefs, users or frequent users responded more positively on advantages of eating fast foods including 'taste' (p < 0.001), 'making me feel full' (p < 0.001), 'diverse menus' (p < 0.05) than non-users. Compared to users, non-users responded more positively on the item that eating fast foods leads to eat vegetables less (p < 0.05), and negatively on 'making me eat more salt'(p < 0.05). Most of the referent groups, parents (p < 0.001), sisters/brothers (p < 0.01), relatives (p < 0.01), friends (p < 0.05), boy/girl friends (p < 0.05) were important sources of influence regarding subjects' fast food consumption. Users or frequent users felt less control over factors or situations that make it consume fast foods (9 out of 19 control beliefs). These factors included; availability issues (p < 0.001), 'not having other foods on hand'(p < 0.01), 'others eating together like fast foods', 'convenience', 'social increase in fast food use', 'easy to get fast foods anytime' (p < 0.05). In addition, users of fast foods were more likely to eat fast foods when they don't have time, when they do not like to cook, when they feel hungry (p < 0.05). These results suggest that interventions for university students include strategies to moderate fast food use by modifying behavioral beliefs, suggesting alternative menus and behavior modification techniques, increasing perception of control, and eliciting social support.

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[English]
Development of a Forecasting Model for University Food Services: La naI Chung, Il Sun Yang, Seung Hee Baek; Korean J Community Nutr 2003;8(6):910-918. Published online December 31, 2003

Abstract PDF: The purposes of this study were to develop a model for university foodservices and to provide management strategies for reducing costs, and increasing productivity and customer satisfaction. The results of this study were as follows : 1) The demands in university food services varied depending on the time series. A fixed pattern was discovered for specific times of the month and semesters. The demand tended to constantly decrease from the beginning of a specific semester to the end, from March to June and from September to December. Moreover, the demand was higher during the first semester than the second semester, within school term than during vacation periods, and during the summer vacation than the winter. 2) Pearson's simple correlation was done between actual customer demand and the factors relating to forecasting the demand. There was ahigh level of correlation between the actual demand and the demand that had occurred in the previous weeks. 3) By applying the stepwise multiple linear regression analysis to two different university food services providing multiple menu items, a model was developed in terms of four different time series (first semester, second semester, summer vacation, and winter vacation). Customer preference for specific menu items was found to be the most important factor to be considered in forecasting the demand.

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[English]
Psychosocial Factors Related to Dairy Product Consumption among Female University Students in Daejeon: Eun Mi Shin, Kyung Won Kim; Korean J Community Nutr 2003;8(6):867-875. Published online December 31, 2003

Abstract PDF: The purpose of this study was to investigate the psychosocial factors influencing dairy product consumption of female university students in Daejeon. The Theory of Planned Behavior provided the basis for this study. As a result of the pilot-study, 18 behavioral beliefs, 8 normative beliefs, and 12 control beliefs were identified. The subjects (n = 236) were grouped into a high-consumption group (1 serving / day, n = 117) and a low consumption group (< 1 serving / day, n = 119). The data were analyzed using t-tests or chi-square-tests. Among the general characteristics, there were significant differences in the amount of pocket money spent per month, residence type (p < 0.01), weight, frequency of exercise and perceived health status (p < 0.05) of the subjects. With respect to the 18 behavioral beliefs, the high consumption group responded less negatively on 'eating dairy foods would not be convenient' than the low consumption group (p < 0.05). None of the subjective normative items were significantly different between the two groups. However, notable differences were found in regard to the control beliefs (8 out of 12 control beliefs). These included overall control over consuming dairy products (p < 0.001), as well as specific beliefs regarding barriers such as easy spoilage of dairy products, the cost, eating them for snacks and dislike for them (p < 0.05). In addition, specific situations, such as 'when I want them I get them' (p < 0.01), eating out and the availability of dairy foods at home (p < 0.05) were significantly different between the two groups. The high consumption group showed more control over these barriers or situations. These results suggest that nutritional education for young female adults should incorporate strategies to increase their perceived control over the consumption of dairy products by removing barriers and including environmental approaches which address the availability issues.

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[English]
Comparing the Nutrient Intake, Quality of Diet, Eating Habit Scores and Dietary Behaviors of University Students in Iksan, according to Their Type of Residence: Sung Hye Park; Korean J Community Nutr 2003;8(6):876-888. Published online December 31, 2003

Abstract PDF: The aim of this study was to compare the dietary patterns and behaviors of university students according to their type of residence. The subjects consisted of two thousand two hundred fifty students from Wonkwang University. They were divided into three groups : those who live in their family homes (393 men, 392 women); those who live in university dormitories (371 men, 401 women); and those who live in houses with cooking facilities (345 men, 348 women). This cross-sectional survey was conducted using a self-administered questionnaire. The nutrient intake data collected from a three-day recall were analyzed using the Computer Aided Nutritional Analysis Program and the diet quality was estimated using the Nutrient Adequacy Ratio, Mean Adequacy Ratio and Index of Nutritional Quality. The results showed that the mean daily intakes of calcium were lower than the Korean Recommended Daily Allowance (RDA) in all groups. There was a significant difference in the nutrient intake, dietary quality and dietary behaviors of the three groups. The nutrients intake and dietary quality of the men were poorer than those of the women in all three groups. The subjects living in dormitories and houses with cooking facilites seemed to have lower levels of nutrient intake and dietary quality. However, the concern about nutrition and interest in health information was higher among those living in dormitories and houses with cooking facilities than among those living in their family homes. Male students living in houses with cooking facilities had more dietary problems than students living in their family homes or in dormitories possibly because they might have had a lower ability in meal management. These results suggest that the type of residence affects the nutrient intake levels, and dietary quality of university students in Iksan. Nutritional education is essential if university students are to practice optimal nutritional habits, including the eating of well-balanced diets and selecting of foods of high quality. Therefore, nutritional education for university students is needed so as to improve their health and a nutritional education program should be developed to meet the various needs of these students.

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[English]
Measuring Service Quality Perception of University Faculty Members & Staffs Towards Faculty Foodservice Based on Lifestyle Segmentation: Moon Kyung Park, Il Sun Yang, Dong Hoon Kim, Seo Young Shin, Hae Young Lee; Korean J Community Nutr 2003;8(4):556-565. Published online August 31, 2003

Abstract PDF: Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7% of faculty and a 69.7% of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery.

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[English]
Development and Application of Menu Engineering Technique for University Residence Hall Foodservice: Il Sun Yang, Hae Young Lee, Seo Young Shin, Hyun Wook Do; Korean J Community Nutr 2003;8(1):62-70. Published online February 28, 2003

Abstract PDF: This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%). The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. 'STAR' items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for 'PLOWHORSE' menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for 'PUZZLE' items to be changed in the menu combination, improve recipe, and promote menu. The last 'DOG' items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

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