This paper examined the frequency of skipping breakfast by middle school students for one week. It carried out the study in order to understand the ways skipping breakfast effected other habits. The subjects were 467 middle school students (219 boys, 248 girls). The results of the survey were as follows; average male students were 171.16 ±5.9cm, 61.45±10.0kg, and 20.93±2.9 in height, weight and body mass index, while the average female students were 159.27±6.0cm, 51.62±7.9kg and 20.33±2.8. As for the reasons for skipping breakfast, 58.0% of the subjects responded that they had no time. The frequency of skipping breakfast was divided into the eating group (0~1 time) and the skipping breakfast group (2~3times/week, 4~5 times/week, or 6~7 times/week). As the frequency of skipping breakfast increased, so the rate of the subjects eating alone was higher and eating with family lower(p<.05). The dietary behavior change stage was divided into contemplation stage, preparation stage, action stage, and maintenance stage. The eating group(59.2%) was higher than the skipping breakfast group(29.1%~46.3%) in the rate of subjects maintenance stage(p<.01). Accordingly, skipping breakfast was closely connected with eating habits in their families. A dietitian needs to teach the importance of meals and life habits, so as to enhance public awareness of health and nutrition to the students. Subjects of nutrition education must even enlarge their parents as well as the students.

This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves (2.14±0.7) and sweet steamed rice(2.12±0.8) were the highest among staple food; grape vinegar(2.38±0.7) and grape taffy(2.25±0.7) were the highest among spices; grape jelly (2.53±0.6) and grape pudding(2.45±0.7) were the highest among snacks; grape juice (2.70±0.5) and grape yogurt(2.59±0.6) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p＜0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference(4.15±0.8), price(4.05±0.8) and promotional strategy(4.00±0.9). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We 이 논문은 경북대학교 학술연구비로 수행되었음.