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- 저자 : 여윤재(Yoon-jae Yeoh) (검색결과 6 건)
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여윤재(Yoon Jae Yeoh),윤지현(Ji Hyun Yoon),심재은(Jae Eun Shim),정상진(Sang Jin Chung) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.1
The purpose of this study was to identify the factors associated with skipping breakfast of Korean children by analyzing the 24-hour recall intake data from the 2001 National Health and Nutrition Survey. The sample of this study consisted of 1,600 children aged 7 to 18 years. About 17% of the children skipped breakfast, consuming no food or beverage at all. About 30% of children reporting breakfast skipping in a self-administered survey were shown to have eaten some foods as a result of analysis of the 24-hour recall data. Students having eaten breakfast consumed 21% of Estimated Energy Requirement at breakfast. The multivariate logistic regression analyses showed that age was associated with skipping breakfast both in elementary and middle/high school students; older students were more likely to skip breakfast. Elementary school students from low-income families were more likely to skip breakfast than those from upper-high income families. Intervention programs are needed to prevent children from skipping breakfast by targeting older students. For elementary school students, such programs should be first developed for those from lowincome families. (Korean J Community Nutrition 13(1) : 62~68, 2008)
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초·중·고등학생의 아침식사 섭취에 따른 하루식사의 질 평가
여윤재(Yoon Jae Yeoh),윤지현(Ji Hyun Yoon),심재은(Jae Eun Shim) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.1
The aims of this study were to assess the quality of breakfast intake and to examine the relation of breakfast intake to the quality of daily diet in Korean school-aged children. The one day 24-hour recall data from the 2001 National Health and Nutrition Survey were analyzed. The sample of this study consisted of 1,600 children aged 7 to 18 years attending elementary, middle, or high schools. By calorie level of breakfast intake, the children were grouped into Breakfast Skippers (0 kcal; n=268, 17%), Low Calorie Breakfast Eaters (0 kcal< and <10% of Estimated Energy Requirement (EER); n=190, 12%), Moderate Calorie Breakfast Eaters (10%≤ and <25% of EER; n=861, 54%), or Sufficient Calorie Breakfast Eaters (≥25% of EER; n=281, 17%). General characteristics including weight status and nutritional quality of breakfast and daily diet were compared among the four groups. The average daily calorie intake of Breakfast Skippers, Low, Moderate, and Sufficient Breakfast Eaters were 1,771 kcal, 1,719 kcal, 1,902 kcal, and 2,349 kcal, respectively; they were 86.3%, 85.9%, 98.0%, and 124.9% of EER, respectively. The percentages of students consuming daily diet with protein, vitamin A, B1, B2, niacin, vitamin C, calcium, phosphorus, or iron less than Estimated Average Requirement decreased in the breakfast groups with the higher calorie level of breakfast intake. The Dietary Variety Score of daily diet significantly increased by increasing the calorie level of breakfast intake. The results indicated the quality of daily diet was positively related to the level of calorie intake from breakfast. (Korean J Community Nutrition 14(1):1~11, 2009)
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여윤재(Yoon Jae Yeoh),권수연(Soo Youn Kwon),윤지현(Ji Hyun Yoon) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.2
This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers` participation in food service practice between the two groups, except for serving method; ‘Pre-plated’ serving was used significantly more often in Younger Group, whereas ‘Line-up’ serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as “sit up straight when you eat” about eating manner, “don`t be picky with your food” about eating habit, and “wash your hands before eating” about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers` perceived difficulties in food service between the two groups. These results indicated that child-care teachers` participation and mealtime instruction in food service did not differ between the two age groups, although children`s development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children`s age. (Korean J Community Nutr 18(2): 112~124, 2013)
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이상은(Sang Eun Lee),심재은(Jae Eun Shim),권수연(Soo Youn Kwon),여윤재(Yoon Jae Yeoh),윤지현(Jih Yun Yoon) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.4
This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. Methods: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat·fish·eggs·beans and Vegetables group at Target Patterns in to three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup? stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus’ recipes from CAN pro 3.0 as main ingredient’s amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. Results: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2,1.6 and 2.4 for Meat·fish·eggs·beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup·stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g,soup·stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat·eggs·beans) and70 g (fish), vegetable side-dish 80g and Kimchi 30 g. Conclusions: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.
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