No Abstract Available.
Breakfast*

No Abstract Available.
Breakfast* ; Humans

No Abstract Available.
Breakfast* ; Meals*

No abstract available.
Breakfast* ; Humans

No Abstract Available.
Adult* ; Breakfast* ; Humans

Breakfast is an important factor for health status of people. This study was carried out to investigate the dietary life related to breakfast of workers and to develope some nutritional convenient diets for the workers. The collected data were consisted of items about general characteristics of the subjects, breakfast pattern, factors affecting on breakfast and opinions on convenient foods. The subjects were classified into labor workers (n = 202) and office workers (n = 227) aged from twenties to fifties. The rate of skipping breakfast in workers was 31.5% and higher according to the increase of age. Their favorite style of breakfast was mostly Korean traditional diets, but only 38.1% of the subjects had cooked rice as breakfast. The main reason for skipping breakfast was that they had no time for it. But 65.4% of total workers had experiences of using convenience diets. They had these kinds of diets because of convenience. These results suggest that recipe development of convenient breakfast is very important for the good dietary life of the workers.
Breakfast* ; Daegu* ; Diet

No Abstract Available.
Breakfast* ; Child* ; Energy Intake* ; Humans

This study has been performed to analyze nutrition knowledge, dietary self-efficacy and eating habits of the elementary- and middle- school students (n = 342) according to student's stage of regular breakfast or exercise. Middle school students had higher nutrition knowledge than primary school students. Total dietary self-efficacy and dietary habit scores were not different by school year and gender. Nutrition knowledge, dietary self-efficacy and dietary habit scores were positively correlated each other. By the stage of regular breakfast, the pre-contemplation stage comprised 13.6%, contemplation 2.1%, preparation 15.7%, action 11.5% and maintenance stage 59.1%. By the stage of regular exercise, the pre-contemplation stage comprised 20.9%, contemplation 7.3%, preparation 45.6%, action 9.8% and maintenance stage 16.4%. According to the stage of change, movement from the pre-contemplation and contemplation to upper stage increased the dietary self-efficacy score. Dietary habit score increased significantly across the five stages of changes. The results of this study indicate differences in stages of changes in breakfast intake and regular exercise and indicate the need for taking these phases of change into account in nutrition education.
Breakfast ; Eating ; Food Habits ; Humans

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p<0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.
Bread ; Breakfast ; Cooking ; Education ; Foot ; Lunch ; Meals*

This study was conducted to test the effect of a diabetic camp program on the fasting blood sugar in type 2 diabetic patients. The subjects of the study consisted of 33 diabetic patients who had participated with a diabetic camp program in the YangPung area from August 12 to August 15, 1998. Wilcoxon signed rank test was used for the significance of the differences between values before and after the diabetic camp program. The fasting blood glucose level, before of the closing day at the diabetic camp, was lower than that of the opening day. When comparing the blood glucose levels before meals, between the early and later part of the diabetic camp, fasting blood glucose levels before breakfast by the 4th day in the later part of the diabetic camp were lower than those of the 2nd day in the early part. Blood glucose level before lunch by the 4th day, in the later part of the diabetic camp, were lower than those of the 2nd day in the early part. Blood glucose levels before dinner by the 3rd day, in the later part of the diabetic camp, were lower than those of the 1st day in the early part. Blood glucose levels before sleep by the 3rd day, in the later part of the diabetic camp, were lower than those of the 1st day in the early part.
Blood Glucose* ; Breakfast ; Fasting* ; Humans ; Lunch ; Meals