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Hye Young Kim 8 Articles
[English]
Development of Model for 「The Survey on School Foodservice Program」
Hae Young Lee, Bo Sook Yi, Jina Cha, Sun Ok Ham, Moon Kyung Park, Mi Nam Lee, Hye Young Kim, Haeng Hwa Kang, Jin Wook Kwon, Yun Hui Jeong
Korean J Community Nutr 2019;24(1):60-76.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.60
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop a systematic and standardized「The Survey on School Foodservice Program」that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of「The Survey on School Foodservice Program」, pilot study of a draft of 「The Survey on School Foodservice Program」, and suggestions of a final model of「The Survey on School Foodservice Program」from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft of「The Survey on School Foodservice Program」was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of ‘2017 School Foodservice Survey’ was conducted. The final model of「The Survey on School Foodservice Program」consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data through「The Survey on School Foodservice Program」, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

Citations

Citations to this article as recorded by  
  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
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[English]
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
Il Sun Yang, Bo Sook Yi, Moon Kyung Park, Seung Hee Baek, Yoo Sun Chung, Jin Yi Jeong, Yoon Ji Kim, Hye Young Kim
Korean J Community Nutr 2013;18(5):491-504.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.491
AbstractAbstract PDFPubReader
The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

Citations

Citations to this article as recorded by  
  • Acceptability of School Menus: A Systematic Review of Assessment Methods
    Síntia Almeida Santana, Sueny Andrade Batista, Dayanne da Costa Maynard, Verônica Cortez Ginani, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho
    International Journal of Environmental Research and Public Health.2023; 20(3): 2242.     CrossRef
  • School Foodservice Employees’ Perception on Food Waste Generation and Needs to Improve Foodservice for Plate Waste Reduction in Gyeonggi Province
    Kyung-Eun Lee, Jiyeon Choi
    Journal of the East Asian Society of Dietary Life.2019; 29(5): 408.     CrossRef
  • Development of Model for 「The Survey on School Foodservice Program」
    Hae-Young Lee, Bo-Sook Yi, Jina Cha, Sun-Ok Ham, Moon-Kyung Park, Mi-Nam Lee, Hye-Young Kim, Haeng-Hwa Kang, Jin-Wook Kwon, Yun-Hui Jeong
    Korean Journal of Community Nutrition.2019; 24(1): 60.     CrossRef
  • Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
    Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2018; 23(3): 234.     CrossRef
  • Effects of students' satisfaction with school meal programs on school happiness in South Korea
    Sooyoun Kwon, Oksun Kim, Youngmi Lee
    Nutrition Research and Practice.2018; 12(4): 342.     CrossRef
  • Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
    Jeong-Eun Park, Kyung-Suk Choi
    Korean Journal of Community Nutrition.2018; 23(3): 243.     CrossRef
  • Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
    Seyoung Ju, Deokhee Song, Hyeja Chang
    Journal of Nutrition and Health.2017; 50(5): 494.     CrossRef
  • Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers
    Jun-Hee Kim, Se-Jeong Bae
    Korean Journal of Community Nutrition.2015; 20(1): 53.     CrossRef
  • Dietary Habits and Satisfaction of School Foodservice by High School Type in Chungnam Area
    Myung-Hee Kim, Su-Mi Lim, Jee-Young Yeon
    Journal of the East Asian Society of Dietary Life.2015; 25(2): 213.     CrossRef
  • Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan
    Yeo Kyeong Kim, Hee Sun Choi, Eun Soon Lyu
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(1): 145.     CrossRef
  • Students’ Satisfaction of School Lunch According to the Dietary Habit and Educational Experience of Nutrition and Food
    Sung Hee Park, Young Chan Choe
    Family and Environment Research.2015; 53(4): 425.     CrossRef
  • Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families
    Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 935.     CrossRef
  • A Study on the Foodservice Quality Factors and Satisfaction of Community Children Center
    Seong Hee Ko, Kyung-Yeoun Lee
    The Korean Journal of Food And Nutrition.2014; 27(5): 914.     CrossRef
  • Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam
    Yu-Rin Kim, Eun-Jin Kim, Mi-Kyeong Choi
    Journal of the Korean Dietetic Association.2014; 20(2): 87.     CrossRef
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[English]
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety
Hye Young Kim, Il Sun Yang, In Sook Chae, Bo Sook Yi, Moon Kyung Park, Ha Young Kim, Tae Seok Kang, Dong Gil Leem, Jin Ha Lee, Hae Young Lee
Korean J Community Nutr 2013;18(3):243-256.   Published online June 30, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.3.243
AbstractAbstract PDFPubReader
The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.

Citations

Citations to this article as recorded by  
  • A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
    Jeong-Sil Choi, Se-Young Ju
    International Journal of Environmental Research and Public Health.2022; 19(15): 9668.     CrossRef
  • The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -
    Kyung-Min Lee, Min-Sun Jeon
    Korean Journal of Community Nutrition.2018; 23(6): 496.     CrossRef
  • Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
    Se-Young Ju, Wan-Soo Hong
    Korean Journal of Food and Cookery Science.2018; 34(4): 404.     CrossRef
  • Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
    Suk-Hyeon Park, Hyeon-A Jung
    Journal of the East Asian Society of Dietary Life.2018; 28(5): 345.     CrossRef
  • Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
    Young-Sun Choi
    Journal of Nutrition and Health.2018; 51(3): 254.     CrossRef
  • Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619.     CrossRef
  • The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
    Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
    Korean journal of food and cookery science.2015; 31(6): 764.     CrossRef
  • Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members    
    Yoon-Jae Yoon, Sooyoun Kwon, Serin Go, Jiyoon Kim
    Journal of the East Asian Society of Dietary Life.2015; 25(4): 703.     CrossRef
  • Effects of an Education Program on Sanitation Status at Centers for Children's Food Service Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City
    Yu-Jin Seo, Min-Sun Jeon
    Korean Journal of Community Nutrition.2015; 20(6): 447.     CrossRef
  • Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881.     CrossRef
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[English]
Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)
Yun Hui Jeong, In Sook Chae, Il Sun Yang, Hye Young Kim, Hae Young Lee
Korean J Community Nutr 2013;18(2):154-164.   Published online April 30, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.2.154
AbstractAbstract PDFPubReader
The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in childcare foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

Citations

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  • A study on the improvement of evaluation scheme for the installation and operation of Center for Children’s and Social Welfare Foodservice Management: utilizing interviews with center stakeholders and external experts
    Jinhyun Kim, Dahye Han, Jieun Oh, Hyun joo Ryou, Ji-Yun Hwang, Kirang Kim, Sohyun Park
    Journal of Nutrition and Health.2024; 57(6): 685.     CrossRef
  • The Effect of Hygiene Guidance by Center for Children's Foodservice Management on Food Safety Improvement in Child-care Foodservices in Changwon
    Jeong-Min Cheon, Jae-Kyoung Shin, Hye-Kyung Moon
    Korean Journal of Food and Cookery Science.2018; 34(6): 653.     CrossRef
  • Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
    Se-Young Ju, Wan-Soo Hong
    Korean Journal of Food and Cookery Science.2018; 34(4): 404.     CrossRef
  • Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881.     CrossRef
  • The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
    Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
    Korean journal of food and cookery science.2015; 31(6): 764.     CrossRef
  • Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619.     CrossRef
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[English]
The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea
Hye Kyung Chung, Hye Young Kim, Hae Young Lee
Korean J Community Nutr 2011;16(6):782-793.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.782
AbstractAbstract PDFPubReader
The purposes of this study were to classify university students by their lifestyle and to investigate the relationships between lifestyle and coffee satisfaction. The survey had been undertaken for 360 Korean and Chinese university students in Daejeon from November to December 2009. A total of 242 usable questionnaires were received with 67.2% response rate. The statistical analysis was performed by the SPSS 18.0 package program. Lifestyles of subjects, based on AIO (Activities, Interests, Opinions) method and factor analysis, were segmented into 2 groups of "outgoing activity" (n = 137) and "introverted devotion" (n = 105). "Outgoing activity" group exhibited highly health-oriented (p < 0.001) and convenience-oriented (p < 0.001) characteristics, but "introverted devotion" group showed highly goal-oriented (p < 0.01) and safety-oriented (p < 0.01) features. Comparing to "introverted devotion" group, "outgoing activity" group showed higher intake of coffee (p < 0.01) and more expense for beverage (p < 0.01). Three factors were extracted from 15 coffee quality attributes by factor analysis; "fundamentals", "supplement" and "inducement". These factors were positively correlated with coffee satisfaction according to lifestyle groups (p < 0.01). For "outgoing activity" group, 'fundamentals' was independent factor for satisfaction on coffee in coffee house (beta = 0.268, p < 0.05) and canned or bottled coffee (beta = 0.314, p < 0.01), and "supplement" was independent factor for satisfaction on coffee in vending machine (beta = 0.235, p < 0.05). For "introverted devotion" group, "inducement" was independent factor for satisfaction on coffee in vending machine (beta = 0.238, p < 0.001). These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.

Citations

Citations to this article as recorded by  
  • Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
    Seung-Lim Lee, Soo-Jin Kim
    Korean Journal of Community Nutrition.2013; 18(5): 467.     CrossRef
  • Dietary habits score, nutrients intake and dietary quality related to coffee consumption of college students in Incheon
    Yun Ju Lee, Jeong Soon You, Kyung Ja Chang
    Journal of Nutrition and Health.2013; 46(6): 560.     CrossRef
  • Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
    Hyun-Ah Kim
    Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182.     CrossRef
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[English]
Korean and Chinese University Students' Importance and Performance Analysis for Quality Attributes by Coffee Type in Daejeon
Hye Young Kim, Hye Kyung Chung, Hae Young Lee
Korean J Community Nutr 2011;16(4):511-524.   Published online August 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.4.511
AbstractAbstract PDFPubReader
The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.

Citations

Citations to this article as recorded by  
  • Influence of Language of Packaging Labels on Consumers’ Buying Preferences
    Han-Chiang Ho, Candy Lim Chiu, Dai Jiang, Jiale Shen, Hong Xu
    Journal of Food Products Marketing.2019; 25(4): 435.     CrossRef
  • Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
    Seung-Lim Lee, Soo-Jin Kim
    Korean Journal of Community Nutrition.2013; 18(5): 467.     CrossRef
  • Importance-Performance Analysis of Quality Attributes of Coffee Shops and a Comparison of Coffee Shop Visits between Koreans and Mongolians
    Mi-Na Jo, Bolorerdene Purevsuren
    Journal of the Korean Society of Food Science and Nutrition.2013; 42(9): 1499.     CrossRef
  • IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan
    Kyung-Hee Kim
    Journal of the Korean Society of Food Culture.2013; 28(2): 195.     CrossRef
  • Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
    Hyun-Ah Kim
    Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182.     CrossRef
  • A Study on the Differences in Dietary Satisfaction with Age in North Korean Refugees
    Eun-Jung Lee, Yong-Qin Pei
    Journal of the Korean Society of Food Culture.2012; 27(6): 636.     CrossRef
  • Survey on Consumption of Coffee Beverages and Energy Contribution Ratios of Coffee Beverages and Accompanying Snacks by College Students in Daejeon City and Chungnam Province in Korea
    Young-Hee Lim, Sun-Hyo Kim
    Journal of the Korean Society of Food Culture.2012; 27(3): 240.     CrossRef
  • Changes in Food and Nutrient Intakes of College Students between 1999 and 2009
    Han Byul Jang, Hwa Young Lee, Young-Hee Han, Jeehye Song, Ki Nam Kim, Taisun Hyun
    Korean Journal of Community Nutrition.2011; 16(3): 324.     CrossRef
  • The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea
    Hye-Kyung Chung, Hye-Young Kim, Hae-Young Lee
    Korean Journal of Community Nutrition.2011; 16(6): 782.     CrossRef
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[English]
Selecting Instructional Contents for Nutritional Education Program for Junior/Senior High School Students Through Instructional Analysis and Analysis of Entry Behaviors and Learner Characteristics
Yeo Hwa Kang, Il Sun Yang, Hye Young Kim, Hae Young Lee
Korean J Community Nutr 2004;9(4):464-471.   Published online August 31, 2004
AbstractAbstract PDF
For the purpose of developing 'Web-Based Nutritional Education Program', this study did instructional analysis, analysis of entry behaviors and learner characteristics to select instructional contents for nutritional education program for junior/senior high school students. Survey questionnaires were distributed from October 21, 2002 to October 26, 2002 to a total of 564 junior/senior high school students in Seoul. The total number of questionnaires collected and used in our study was 479, which is 84.9% of the total questionnaires distributed. As a result of the curriculum analysis of 'Techonolgy-Home economics', subjects related with 'food and nutrition' in the 7th educational course study result, lessons including the contents of food and nutrition were 'nutrition and meal of adolescent' in 7th grade, 'family meal management' in 9th grade and 'practice of home life' in 10th grade. According to the curriculum analysis, 'nutrition' and 'food' were chosen for the superior subjects of nutrition education program and four subordinate subjects per superior one were developed. Then, entry behaviors and learner characteristics were analyzed: life characteristics, internet usage, anthropometrics data and nutritional knowledge. Students were interested in using computer and preferred passive activity to dynamic activity. According to the analysis of internet usage, WBI for students should composed active parts such as game, moving image, immediate reply and follow-up by e-mail, bulletin board and community activity. Students' BMI were in normal range but they were lacked nutritional knowledge. We wrote performance objectives that were specific behavior skills to be learned, the conditions under which they must be performed and the criteria for successful performance. The next step for developing the WBI nutrition education program would be based on the results mentioned above.
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[English]
Setting Instructional Goals for Nutritional Education Program Through an Analysis of Problems Identified in Junior/senior High School Students
Il Sun Yang, Hae Young Lee, Hye Young Kim, Yeo Hwa Kang
Korean J Community Nutr 2003;8(4):495-503.   Published online August 31, 2003
AbstractAbstract PDF
For the purpose of developing 'Web-Based Nutritional Education Program', this study analyzed nutritional problems of junior/senior high school students and set appropriate instructional goals for nutritional education program. Survey questionnaires were distributed from October 21,2002 to October 26, 2002 to a total of 564 students at three junior high schools and five senior high schools located in Seoul. The total number of questionnaires collected and used in our study was 479, which is 84.9% of the total questionnaires distributed. According to the survey results, three student groups (male and female students at junior high schools and female students at senior high schools) had lower than an ideal body weight. In case of their Basal Metabolic Indices (BMI), the female students and junior high school students showed a tendency to be underweight, while the other three student groups were within the normal range. The result of the survey showed that all four groups of students showed a deficiency in nutrient intake of calories, calcium and thiamin when compared with Korean RDA. Particularly, in the case of the female students at senior high schools, the deficiency of iron intake was a problem. The survey about food attitudes and food habits of the students showed that the senior high school students had more problems when compared with their junior high school counterparts (p < .001). Therefore, the instructional goals of nutritional education program were set as follows: 1) To improve the level of understanding and the perception of junior and senior high school students about the importance of a dietary lifestyle. 2) To change food attitudes and nutritional knowledge related to individual dietary 1ifestyle, so as to maintain good health through the enhancement of the students' physical activities. We found out that it is critically important to factor in the existing problems of food attitudes and food habits, as well as nutrient intake among junior and senor high school students when setting objectives for nutritional education programs.
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