서울과 강원 일부지역 대학생들의 스트레스 정도가 식습관에 미치는 영향

이정실,Lee, Jeongsill 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

강원 일부 지역 영유아의 수유 및 이유실태와 영아 영양에 대한 어머니들의 태도

이정실,최경순,Lee Jeong-Sill,Choi Kyung-Soon 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

This study was carried out to investigate the lactation and weaning practice of infants and their mothers' attitude on infant nutrition. We interviewed 152 mothers in three pediatric clinics located in Sokcho city. From this survey, $76.3\%$ of infants was fed colostrum milk during first one week of life. During the first 4 months, $31.6\%$ of infants was fed breast-milk, while $42.8\%$ of them was fed bottled-milk. More housewives fed their babies with breast milk than the working mothers. Infants ate first weaning food at 5.73$\pm$1.86 months of life. Highly educated mothers showed positive response to the questionnaire : Breast-feeding is good for baby but it requires mother's sacrifice, and Breast-feeding may ruin the good shape of mothers. Highly income mothers responded negatively to the statement : Breast-feeding is not a must for infants since bottled-milk is a good substitution for breast-milk. Comparing with the mothers whose income was about 1 -2 million won per month, with ones who got paid less than 1 million won per month the former responded positively to : Breast-feeding is good for baby but it requires mother's sacrifice. Mothers recognized the importance of weaning in the following order : Supply of nutrition, Enforcement of digestion and absorption capability, Variety of taste, Disease prevention, Development of self-reliance, and Development of baby tooth. To improve the infants' nutritional status, education program on infant nutrition should be organized and run for the pregnant and lactating women in obstetrician and pediatric clinics and through the mass media as well.

고등학교 남학생들의 흡연 정도가 식습관, 음주습관 및 생활만족도에 미치는 영향

이정실,Lee, Jeong-Sill 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

The purpose of this study was to examine the relationship between the smoking and eating habits of high school students. We also presented the basic data for the effective smoking cessation and smoking prevention programs, and proper nutrition education programs. We surveyed 304 high school male students in Sokcho city. The results were as follows ; a total of 23.7% of the subjects were smokers, the smokers spent more pocket money than the non-smokers and they also spent more time on the internet or smartphone. The smokers had lower awareness of the dangers of smoking than that of non-smokers. They started drinking alcohol earlier than the non-smokers. Their water intake was higher and they preferred consumption of high-protein foods like fried chicken, but were not inclined to vegetables and sour tasting foods. These results imply that smoking habits of the subjects affected their eating and drinking habits. A matter of concern was the low intake of vegetables and sour tasting foods, which could lead to a deficiency of nutrients such as vitamins, minerals and dietary fibers. The smokers were less satisfied with their school life than the non-smokers. There was a negative correlation with the degree of awareness of the dangers that smoking can cause. Conversely, the amount of smoking and drinking habits were positively correlated. To reach a healthy adulthood, it is crucial to quit smoking and participate in smoking prevention education along with nutrition education and abstinence education for the adolescents.

강원지역 직장여성들의 변비 관련 생활습관 요인

이정실,Lee, Jeong-Sill 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

In this study we included 298 working women in Kangwon province to investigate the life style and eating habits related to constipation. The subjects were divided into 3 groups according to Roman II criteria as follows : normal, mild constipation and constipation groups. For the result, 48.4%, 42.7%, 27.2% and 28.6% of the subjects had constipation in the order of 20's, 30's, 40's, and 50's, respectively. Constipation group had low frequency of bowel movement per week and irregular visit to toilet compared to normal and mild constipation groups. There were higher percentage of people with reading habit while sitting on a toilet, in the constipation group compare to other groups. Constipation groups had difficulty having bowel movement when sleeping outside of their home. There was a significant difference in water consumption per day among the 3 groups. But there was no significant difference in the amount of meals consumed and the number of meals with snacks per day. For the food frequency, there was lower frequency of yogurt and vegetables consumption in the constipation group. But there was no difference in how to eat fruits. From these results, we concluded that in order to treat the constipation, it is recommended to take enough water and dietary fiber, and to have physical activities for the working women.

대학생들의 가공식품 구매실태와 식품표시 인지 정도

이정실,오현근,최경순,Lee, Jeong-Sill,Oh, Hyun-Kun,Choi, Kyung-Soon 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

외식기업 유니폼이 조직 동일시와 직무만족 그리고 조직몰입에 미치는 영향

이정실(Lee, Joung-Sil),조윤주(Cho, Youn Joo) 한국관광레저학회 2012 관광레저연구 Vol.24 No.3

호텔 종사원의 유니폼 만족이 직무만족, 자아이미지 그리고 고객지향성에 미치는 영향

이정실(Lee, Joung-Sil),조윤주(Cho, Youn-Joo) 한국관광레저학회 2014 관광레저연구 Vol.26 No.7

AHP를 이용한 호텔 레스토랑 선택속성의 우선순위분석

이정실 ( Joung Sil Lee ) 대한관광경영학회 2006 觀光硏究 Vol.21 No.3

강원도 일부지역 외식업 조리사들의 작업관련성 근골격계 질환과 스트레스 정도

이정실(Jeongsill Lee),김영수(Youngsu Kim) 한국조리학회 2017 한국조리학회지 Vol.23 No.2

The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.

모유 영양아의 아연과 구리 섭취량에 관한 연구

이정실(Lee Jeong-Sill),이영남(Lee Young-Nam),김을상(Kim Eul-Sang) 韓國營養學會 2000 Journal of Nutrition and Health Vol.33 No.8