- [English]
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Effects of a nutrition education program on metabolic syndrome risk factors in middle-aged Korean adults: an intervention study
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Minji Kang, Young-Hee Park, Subeen Kim, Eunyoung Tak, Hyun Wook Baik, Hee Young Paik, Hyojee Joung
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Korean J Community Nutr 2024;29(4):265-277. Published online August 31, 2024
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DOI: https://doi.org/10.5720/kjcn.2024.00005
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 Abstract
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- Objectives
This study was conducted to evaluate the effects of a nutrition education program on metabolic syndrome in middle-aged Korean adults.
Methods
A total of 411 Korean adults 30–59 years of age were allocated randomly into three groups: the nutrition education group for promoting Han-sik consumption (HG), the nutrition education group for eating balanced diet (EG), and the control group (CG). The HG and EG received four face-to-face nutrition education sessions over 16 weeks to improve nutritional problems based on the individual’ usual diet. Effectiveness of the program was evaluated with the differences of self-reported dietary behaviors, dietary intakes, anthropometric measurements and biochemical indices between the baseline and the end of the nutrition education program. The changes within groups were analyzed using paired t-test and McNemar test and effectiveness among three groups was analyzed by repeated analysis of variance.
Results
After the nutrition education, the percentages of participants who achieved the recommended food group consumption in the Korean Food Guidance Systems significantly increased in HG (P = 0.022). Body weight (P = 0.007), body mass index (P = 0.002), and triglycerides (P = 0.002) significantly decreased in HG. Waist circumference and diastolic blood pressure decreased in all three groups (P < 0.05).
Conclusions
This study found that tailored nutrition education program for middle aged Korean adults showed beneficial effects on improving dietary behaviors and metabolic syndrome risk factors. Further studies are needed to assess the long-term effects of the nutrition education programs on metabolic syndrome risks.
- [English]
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A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area
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Young Hee Park, Minji Kang, Hyun Wook Baik, Sang Woo Oh, Su Jin Park, Hee Young Paik, Jeong Sook Choe, Jin Young Lee, Min Sook Kang, Hyojee Joung
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Korean J Community Nutr 2012;17(5):555-578. Published online October 31, 2012
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DOI: https://doi.org/10.5720/kjcn.2012.17.5.555
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Abstract
PDFPubReader
- This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul - sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang . yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen . mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.
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Citations
Citations to this article as recorded by  - Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey
Dongwoo Ham, Shinyoung Jun, Minji Kang, Hee-Young Paik, Hyojee Joung, Sangah Shin
Nutrients.2019; 11(10): 2370. CrossRef - Consumption of Han-sik and its Association with Socioeconomic Status among Filipino Immigrant Women: the Filipino Women's Diet and Health Study (FiLWHEL)
Nayeon Kim, Minji Kang, Grace Abris, Sherlyn Mae P. Provido, Hyojee Joung, Sangmo Hong, Sung Hoon Yu, Chang Beom Lee, Jung Eun Lee
Korean Journal of Community Nutrition.2018; 23(6): 475. CrossRef - Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
Junghyun Park, Hae-Jeung Lee
Korean Journal of Community Nutrition.2017; 22(2): 145. CrossRef - University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province
Kyung Jin Min, Hwi-Jin Joung, Ye-Ji Lee, Moon Sook Kim, Il Sook Choi
Korean Journal of Food & Cookery Science.2017; 33(5): 588. CrossRef - Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey
Yong-Suk Kwon, Gyusang Han
Journal of Nutrition and Health.2016; 49(5): 335. CrossRef - Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas
Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef - Estimated macronutrients and antioxidant vitamins intake according to Hansik consumption rate among Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012
Seong-Ah Kim, Shinyoung Jun, Eunju Hong, Hyojee Joung
Journal of Nutrition and Health.2016; 49(5): 323. CrossRef - Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef - Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef - Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality
Minji Kang, Hyun Ju Jung, Hyojee Joung, Jae Eun Shim, Sang Eun Lee, Young-Hee Park, Hee Young Paik
Journal of the Korean Society of Food Culture.2014; 29(1): 9. CrossRef - Perception of common Korean dishes and foods among professionals in related fields
Sang Eun Lee, Minji Kang, Young-Hee Park, Hyojee Joung, Yoon-Kyoung Yang, Hee Young Paik
Korean Journal of Nutrition.2012; 45(6): 562. CrossRef
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