초등학교 고학년에서 간식 선호도, 간식구매행동, 간식섭취와의 관련성

허은실(Eun Sil Her) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.5

This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported ‘once a day’ (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were ‘hunger’ (79.2%), their home environment (50.9%) and ‘after school hours’ (89.7%). The favorite snack was ‘ice cream’ and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). ‘Milk and dairy products’ scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power (R2) was 20.5%. With regard to snack purchase behaviors, the scores of ‘checking the expiration date’ and ‘comparing the price with similar products’ were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected (R2= 0.108). (Korean J Community Nutr 18(5) : 429~441, 2013)

마산시 소재 유아교육기관 교사의 식생활 교육 실태와 교육 요구도 분석

허은실 ( Eun Sil Her ),정소혜 ( So Hye Jung ) 韓國食品營養學會 2009 韓國食品營養學會誌 Vol.22 No.2

This study was performed to develop dietary education programs for children, by researching the actual conditions of dietary education and its demand aimed at teachers in child centers in Masan. Most of the interviewed teachers were in their 20s(71%) with under 5 years teaching experiences(56.8%), and working in a kindergarten environment(34.9%). The rate of doing dietary education on mealtime was 96.4%. The main items taught pertained to `not leaving food(20.6%)` and `washing hands before meals(20.5%)`. The primary teaching method for students with unbalanced eating habits was `eating after teaching them to understood(76.8%)`. The primary reward for good behavior was `using food(76.8%)`, usually as `candy`(50.8%) or `cookies`(25.8%). The desirable dietary education type was `during spare moments(52.6%)` and `at mealtime(23.5%)`. The concepts taught were `balanced eating(23.2%)` and `food hygiene(21.2%)`, and the students were interested in `the roles of foods and nutrients`(34.5%), `balanced eating(20.9%)`, and `food hygiene(19.1%)`. Educational activities encompassed `pictures and drawing(25.7%)`, `fairy tales(23.4%)`, `songs(19.4%)`, and `play(14.1%)`. Also, the activities of most interest were `fairy tales(29.4%)`, `play(24.4%)`, and then `songs(23.1%)`. The greatest difficulties during dietary education were `attracting interest from the children(37.8%)` and `making and purchasing materials(33.9%)`. Approximately, 44.2% of the teachers had experiences in dietary education, and 96.4% stated teachers had the intention to participate in dietary education. They want to address `child meal direction(23.0%)`, `health problems(22.7%)`, and then `child nutrient requirements(17.3%)`. Also the majority wanted it two times per year(57.6%) or one time per year(30.9%). This study indicated that proper dietary education must be established in child centers by developing various practical dietary education programs and then implementing them.

일부 중국 유학생에서 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성

허은실 ( Eun Sil Her ),박혜진 ( Hye Jin Park ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

본 연구는 중국인 유학생을 대상으로 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성 여부를 알아보기 위하여 실시하였고, 그 결과를 요약하면 다음과 같다. 한국생활이 즐겁다는 비율은 28.9%이었고, 만족한다는 비율은 23.7%이었다. 그리고 전체의 24.1%가 한국에서 살고 싶은 의향이 있다고 하였다. 한국문화적응 스트레스의 평균은 3.06±0.32점으로 비교적 높게 나타났고, 하위영역에서는 ‘향수병’이 3.92±0.62점으로 가장 높았으며, 죄책감은 2.28±1.04점으로 가장 낮았다. 한국음식을 선호하는 비율은 20.5%로 낮게 나타났고, 한국음식 섭취 빈도는 ‘하루에 1번 이상’ 먹는다는 비율이 39.1%를 보였다. 한국음식을 주로 먹는 장소로는 ‘음식점’(49.6%)과 ‘학교식당’(41.1%)으로 나타났다. 한국음식을 만들어 본 경험이 있는 학생은 48.7%이었고, 한국 음식을 배울 의향이 있는 학생은 26.1%이었다. 만들어 본 한국음식으로는 ‘불고기’(26.7%)와 ‘비빔밥’(21.9%)이 높게 나타났다. 한국전통음식의 인지도 평균은 0.70±0.27이었고, 가장 높은 인지율을 보인 항목으로는 ‘건강에 좋음’(67.9%)이었고, 가장 낮은 항목은 ‘가격이 저렴’(19.0%)이었다. 한국전통 음식 선호도 총점 평균은 3.14점/5점이었고, ‘갈비’(3.68점/5점), ‘갈비탕’(3.56점/5점)의 점수가 비교적 높았던 반면, ‘깍두기’(2.78점/5점)가 가장 낮았다. 한국전통음식의 섭취 빈도 총점 평균은 2.15점/5점이었고, ‘배추김치’(2.85점), ‘비빔밥’(2.66점)의 점수는 비교적 높았던 반면, ‘수정과’(1.67점), ‘식혜’(1.69점)의 점수는 낮았다. 한국전통음식의 선호도와 섭취 빈도의 상관계수(r)는 0.274(p<0.001)로 양의 상관관계를 보였고, 남학생보다 여학생에서 더 높은 상관관계를 보였다. 음식 종류별로 보면 ‘떡볶이’(r=0.470)에서 가장 높은 양의 상관관계를 보였으며, ‘송편’(r=0.216)은 가장 낮은 양의 상관관계를 나타 내었다. 한국전통음식의 인지도와 섭취 빈도 간에는 상관계수가 0.175(p<0.05)이었다. 한국문화적응 스트레스는 한국전통음식의 인지도와 선호도, 섭취 빈도와 상관관계가 없는 것으로 나타났다. 인지도와 선호도가 섭취 빈도에 미치는 영향력(R2)은 0.098(F=10.366, p<0.001)이었다. 본 연구는 소수의 유학생을 대상으로 한 횡단면적 연구라는 제한점이 있기는 하지만, 한국문화적응 스트레스가 한국 전통음식의 인지도, 선호도와 섭취 빈도와 관련이 없었던 반면, 한국전통음식의 인지도와 선호도가 섭취 빈도에 영향을 미치는 결과를 얻었는데, 이에 대한 좀 더 심도 깊은 연구가 필요하다고 생각된다. 그리고 한국음식의 세계화를 위하여 중국인 유학생들의 흥미와 요구에 맞는 다양한 전통음식 체험 프로그램과 한국문화를 이해할 수 있는 기회의 제공이 필요하다고 하겠다. This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was 3.06±0.32, ‘homesickness’ score was the highest (3.92±0.62) and ‘guiltscore’ score was the lowest (2.28±1.04). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were ‘restaurant’ (49.6%) and ‘school cafeteria’ (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked ‘Bulgogi’ (26.7%) and ‘Bibimbap’ (21.9%). The recognition score for Korean traditional food was 0.70±0.27. The preference score for Korean traditional food was 3.14±0.54, and the favorite foods were ‘Galbi’ and ‘Galbitang’ while ‘Ggakdugi’ was the lowest. The eating frequency for Korean traditional food was 2.15±0.82, and ‘Baechukimchi’ and ‘Bibimbap’ were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in ‘Ddeokbokki’ (r=0.470). The explanation power (R2) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

초등학교 중학년의 창의적 체험활동을 위한 활동중심의 식생활 교재 및 지침서 개발

허은실(Eun Sil Her) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.3

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, teachinglearning 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. (Korean J Community Nutr 18(3) : 203~212, 2013)

경남 일부 20대 성인의 웰빙에 대한 관심도와 식생활 조사

허은실 ( Eun Sil Her ),박혜진 ( Hye Jin Park ) 대한지역사회영양학회 2008 대한지역사회영양학회 춘-추계학술대회지 Vol.2008 No.2

일부 청소년에서 음료섭취, 식행동, 인성과의 관련성 연구

허은실(Eun Sil Her),이경혜(Kyung Hea Lee),배은영(Eun Young Bae),류은순(Eun Soon Lyu) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.2

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was ``fruit juice``, and preference of ``coffee`` was the lowest. ``Milk and dairy product`` was highest and ``milkshake`` was lowest in intake frequency of beverage. The preference correlated positively(r=0.391) with the intake frequency of beverage, especially high in ``green tea and black tea``(r=0.622), ``coffee``(r=0.581), ``carbonated drink``(r=0.538), and ``milk and dairy product``(r=0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power(R2) of beverage intake on food behavior was 0.127, and ``carbonated drink`` and ``coffee`` as well as ``milkshake`` had a negative influence on food behavior: however, ``milk and dairy product``, ``green tea and black tea``, and ``fruit juice`` had a positive influence on food behavior. The relationship of beverage intake and sociality was very low(R2= 0.013), and ``isotonic drink`` and ``green tea and black tea`` had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. ``Coffee`` showed a positive relationship with anger-in. ``Carbonated drink`` and ``milkshake`` showed a positive result with anger-out. ``Milkshake`` showed a negative relation with anger-control, but ``green tea and black tea`` and ``milk and dairy product`` showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status. (Korean J Community Nutrition 13(2) : 189~198, 2008)

패스트푸드 섭취가 청소년의 식행동 및 인성에 미치는 영향

허은실(Eun Sil Her),이경혜(Kyung Hea Lee),배은영(Eun Young Bae),류은순(Eun Soon Lyu) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.6

경남 일부 초등학교 중학년의 식행동, 영양지식 및 식생활교육요구도

허은실(Eun Sil Her) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.1

This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was ‘experiment and cooking practice’ (40.1%). The students wanted dietary information as ‘cooking’ (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students. (Korean J Community Nutr 18(1) : 11~24, 2013)

초등학생의 올바른 식습관 형성을 위한 영양교육 사이트 개발

허은실(Her Eun Sil),이경혜(Lee Kyung Hea) 韓國營養學會 2002 Journal of Nutrition and Health Vol.35 No.7

아동을 대상으로 한 인터넷 영양교육 프로그램의 효과분석

허은실(Her Eun Sil),이경혜(Lee Kyung Hea) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.5