지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.2
- 수록면
- 99 - 112 (14page)
- DOI
- 10.5934/kjhe.2016.25.1.99
이용수
초록· 키워드
오류제보하기
The purpose of this study was to compare the breakfast intake status of high school students living in dormitories and home in Iksan, and to ascertain the desirability of a school breakfast program using the questionnaires were answered from 358 high school students. 82.8% of dormitory students regularly eat breakfast , while the rate of regularity of breakfact of sudents living at home was 49.7%. breakfast only 49.7%. No enough time a was ranked with 64.0% of students about the reason for not eating breakfast, usually takes 10 to 20 minutes, 60.6% of the students ate snacks to fill up when they feel hungry, 56.7% of the students were positive about eating breakfast, 7.3% of the students did not want ate breakfast. 47.8% of the dormitory students spent less than 1,000 won, while 27.1% living at home. Korean dishes were wanted most 34.6%, buffet style 29.9%, cereal and milk 17.9%, and bread 15.4%. The dislike dish for breakfast were soups 33.8%, fish 32.7%, instant food 12.6%, vegetables 12.0%, and meat 5.3%. Students choice taste as the most important factor, 54.0% as to eat school breakfast, nutrition 25.7%, sanitary 18.2%. On the appropriate price of school breakfast, 47.3% of dormitory students answered 2,800-2,900 won, 48.4% of students living at home answered under 2,500 won. 65.4% of students living at home answered desirable that school provide breakfast. Conclusively students living at home tended to eat breakfast less regularly than dormitory students, they have a undesirable tendency with willingness of breakfast, lack of recognition on it"s importance, and high cost spent. Therefore schools and homes work together to prevent students from skipping breakfast, school providing breakfast can be an option to reduce the rate of skipping breakfast for high school students.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 연구결과 및 고찰
Ⅳ. 요약 및 결론
REFERENCES
참고문헌 (28)
참고문헌 신청
Bae, Y. J. & Yeo, J. Y. (2011). Dietary behaviors, processed food preferences and awareness levels of nutrition labels among female university students living in middle region by breakfast eating. Journal of the Korean Dietetic Association, 17(4), 387-402.
Carol BB, Gaile M, Donna B, Jacqueline B (2013). Perspective in Nurtition 9th ed. NY, McGraw Hill, 638-640.
Choi, J. S., Jeon, H. K., Jung, G. J. & Nam, H. J. (2003). Relations between the dietary habit and academic achievement, subjective health judgement, physical status of high school students. Journal of Korean Society Food Science Nutrition, 32(4), 627-635.
Choi, M. Y. & Kim, H. Y. (2008). Nutrition knowledge, dietary self-efficacy and eating habits according to student's stage of regular breakfast or exercise. Korean Journal of Community Nutrition, 13(5), 653-662
Choi, W.K., Bae, Y. J., Kim, E. J., Kim, M. H. & Choi, M. K. (2011). Study on dietary attitude, dietary behavior, and nutrition knowledge of male high school students in Chungnam according to breakfast status. Journal of East Asian Society Dietary Life, 21(6), 779-788.
Carol BB, Gaile M, Donna B, Jacqueline B (2013). Perspective in Nurtition 9th ed. NY, McGraw Hill, 638-640.
Choi, J. S., Jeon, H. K., Jung, G. J. & Nam, H. J. (2003). Relations between the dietary habit and academic achievement, subjective health judgement, physical status of high school students. Journal of Korean Society Food Science Nutrition, 32(4), 627-635.
Choi, M. Y. & Kim, H. Y. (2008). Nutrition knowledge, dietary self-efficacy and eating habits according to student's stage of regular breakfast or exercise. Korean Journal of Community Nutrition, 13(5), 653-662
Choi, W.K., Bae, Y. J., Kim, E. J., Kim, M. H. & Choi, M. K. (2011). Study on dietary attitude, dietary behavior, and nutrition knowledge of male high school students in Chungnam according to breakfast status. Journal of East Asian Society Dietary Life, 21(6), 779-788.
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UCI(KEPA) : I410-ECN-0101-2016-594-002641796