Korean Journal of Community Nutrition

Ji young Yoon

7 Articles

[English]
High School Students' Sugar Intake Behaviors and Consumption of Sugary Processed Food Based on the Level of Sugar-related Nutrition Knowledge in Seoul Area: Nami Joo, Shin Kyum Kim, Ji young Yoon; Korean J Community Nutr 2017;22(1):1-12. Published online February 28, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.1.1

OBJECTIVES
The present study aimed to investigate high school students' sugar intake behaviors, the status of consuming sugary processed foods, the awareness of sugar, and the experience and interest in sugar-related education based on the level of sugar-related nutrition knowledge.
METHODS
In this study, five high schools were selected in Seoul, Korea, and a survey was conducted in 400 students on the level of sugar-related nutrition knowledge and sugar intake status. A total of 349 questionnaires were used for the final analysis. For statistical analysis, descriptive statistics was performed; a t-test, Ï‡2 test, and Friedman test were used for comparative analysis.
RESULTS
The study results showed a positive association between the knowledge level of sugar and the appropriate sugar intake behavior and sugary food choices. The group with more nutrition knowledge on sugar was found to have good eating habits and to eat less sugary food. The main sources of sugar were beverages, confectionary, and bakery goods in the corresponding order, irrespective of the level of nutrition knowledge related to sugar. A significant difference was found in the groups' awareness of the sugar content of the drinks with 89.4% for the higher-knowledge group, and only 81.5% for the lower-knowledge group (p < 0.05). Results also showed that 43.9% of the higher-knowledge group and 36.4% of the lower knowledge group were interested in participating in education on sugar.
CONCLUSIONS
This study result indicated the need to help adolescents to avoid excessive sugar intake from only certain favorite foods. Therefore, it is necessary to seek a systematic foundation for participatory education in order for them to maintain a low sugar intake in daily life and lead healthy eating habits by increasing their level of sugar-related information and knowledge.

Citations

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Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. CrossRef
Sex-Based Differences in Factors Associated With Sugar-Sweetened Beverage Consumption Among Korean High School Students
Jin Suk Ra, Moonkyoung Park
Frontiers in Nutrition.2022;[Epub] CrossRef
Mobile application-based dietary sugar intake reduction intervention study according to the stages of behavior change in female college students
Yunjung Choi, Hyun-Sook Kim
Journal of Nutrition and Health.2019; 52(5): 488. CrossRef
Study on Sugar Consumption of Adult Workers According to Smoking Status
Jung-Yeon Yun, Boram Kim, Hee Sun Jeong, Nami Joo
Korean Journal of Community Nutrition.2017; 22(3): 228. CrossRef

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[English]
A Study on the Intakes and Perceptions of Convenient Breakfast: Yeon Seo Mun, Eun Kyung Jung, Nami Joo, Ji Young Yoon; Korean J Community Nutr 2011;16(5):559-568. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.559

Abstract PDF PubReader

The purpose of this study was to investigate the intakes and perceptions of convenient breakfast related to age and family type. The survey included 545 men and women living in Seoul from June to July. Questionnaire items covered their age, gender, family types, breakfast intakes and preference for convenient breakfast menu. As a result, there were significant differences in the number of breakfast intakes per week according to family types; large families recorded the highest frequency in "I have breakfast everyday" and the couple-only families and nuclear families scored relatively high numbers. In terms of the type of breakfast, the first choice was "rice and side dishes" across all the age groups (69.3%). There were differences in the preference of convenient breakfast in "bread", "cereal", "rice cake", "sunsik", and "rice gruel" by different age. The teens exhibited the highest preference of bread (5.63), and cereal (5.53) for breakfast; those who were in their fifties for rice cake (5.42). Both forties and fifties showed the higher preference of sunsik (4.58, 4.76) and rice gruel (5.89, 5.77) than other age groups. As for the preference for convenient breakfast according to family types, single person families displayed the highest preference of bread (5.42) and cereal (5.75). Couple families showed higher preference of rice gruel (5.82) than other family groups. The preference level for "rice cake" was similar among all the family types. As a result, it is suggested that the development of various breakfast menus considering age groups and family types is needed so that modern people can enjoy breakfast in terms of quality and quantity in their busy daily life.

Citations

Citations to this article as recorded by

Recognition and preference of rice-based home meal replacement for breakfast among adolescents in the Jeonbuk area
Hae-Rim Oh, Hyunsuk Kim, Su-Jin Jung, Youn-Soo Cha
Journal of Nutrition and Health.2021; 54(3): 262. CrossRef
Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik
Mi-Hyun Kim, Jeonghee Surh
Korean Journal of Food and Cookery Science.2018; 34(5): 484. CrossRef
Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers
Chung‐Hong Ha, Soh Min Lee, Eun‐Kyung Lee, Kwang‐Ok Kim
Journal of Sensory Studies.2017;[Epub] CrossRef
Study on Breakfast Status and Perception of Substitution Foods for Breakfast in High School Students in Daegu Area
Jae-Hyuk Choi, Geum-Soon Park
Journal of the East Asian Society of Dietary Life.2016; 26(6): 565. CrossRef
A Study on the Consumer Satisfaction, Purchase Behaviors, and Intake Patterns among Domestic Bakery
Kwang Suck Lee, Seung Bum Lee, Hyo Sun Jung
Korean journal of food and cookery science.2015; 31(2): 103. CrossRef
Anti-atherogenic properties of emulsified perilla oil (EPO) in apo E KO mice and plasma lipid lowering effects of rice porridge containing EPO in healthy young adults
Hyejin Jo, Mijeong Kim, Jihyun Lee, Hunjung Kim, Yeong Ok Song
Food Science and Biotechnology.2013; 22(1): 79. CrossRef
Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-
Min-Jung Son, Young-Sook Cho, Se-Na Kim, Hye-Ji Seo, Sook-Bae Kim
Korean Journal of Community Nutrition.2011; 16(6): 647. CrossRef

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[English]
Implementation & Evaluation of Nutrition-Exercise Program on Weight Control for Obese Children: Jeong min Lee, Ji young Yoon, Joo Hee Lee; Korean J Community Nutr 2010;15(6):727-739. Published online December 31, 2010

Abstract PDF: This study was conducted to investigate the evaluation of nutrition and exercise education program on weight control for obese children. The subjects of this study were 28 obese children and their parents living in Geyongnam area. The weight control program consisted of exercises for children and nutrition education for both children and their parents. The BMI values of the children were significantly reduced from 27.96 kg/m2 to 27.22 kg/m2 after 11 weeks (p < 0.001) and to 27.65 kg/m2 after one year. Dietary habits and exercise patterns were also changed positively. For the children, while the frequency of eating breakfast and appropriate chewing habits were increased, the percentages of eating in inappropriate position and the frequency of buying snacks were decreased (p < 0.001). In terms of exercise, the proportion of doing exercise more than 30 minutes, participating in physical activity classes actively, and walking rather than taking a car were significantly increased. Nutrition knowledge of both the student and parent respondents were significantly increased when measured immediately after the education and even a year after compared to their knowledge status measured before the program (p < 0.001). Both the students (82.1%) and parents (96.4%) were satisfied with the overall weight control program. Exercise therapy was chosen as the most beneficial content. Reparticipation intention was comparable between the students (28.6%) and their parents (67.9%). A year after survey results revealed that 71.4% of students controlled their weight by doing regular exercises (55.0%) and controlling overeating (45%). Parents often applied healthy cooking methods (89.3%) and low calorie menus (64.3%), which they learned from nutrition education. Most parents perceived that the weight control program was helpful for their children (89.3%) and themselves (92.9%) as well.

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[English]
A Study on the Parents' Perceptions of Children's Favorite Foods: Ji Hye Jung, Kyung Hee Song, Ji Young Yoon; Korean J Community Nutr 2009;14(1):67-76. Published online February 28, 2009

Abstract PDF: The purpose of this study was to investigate the parents' perceptions of children's favorite foods. Mothers of elementary school students in Seoul were asked in a survey about their perceptions of children's favorite foods and their opinions of the related policy. Respondents pointed out the problems of children's favorite foods including insufficient sanitation, concerns with food additives, untrustworthy manufacturer, unsafe food distribution system and overuse of MSG. Overall hazardous perceptions of children's favorite foods were 2.71 out of 4.00. Most respondents believed that the children's favorite foods contained some harmful ingredients or over nutrients, and 69.2% of those respondents knew exactly which ingredients may cause children's health problems. The hazardous perception of chocolate, yogurt, sport drink and fruit drink were low compared to others, whereas hazardous perceptions and accuracy were high in candies, icebars, hamburgers and pizza, In terms of comprehensive countermeasures against unsafe children's foods, the respondents perceived that the establishment of standard amounts of nutrient value and food additives was the most important issue.

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[English]
TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices: Ki won Cho, Ji young Yoon; Korean J Community Nutr 2006;11(6):750-760. Published online December 31, 2006

Abstract PDF: This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n=308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

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[English]
Effect of Various Instruction Media on Students' Satisfaction of Food Purchasing Class: Ji Young Yoon, Wan Soo Hong; Korean J Community Nutr 2004;9(3):326-332. Published online June 30, 2004

Abstract PDF: The research objective was to identify the effect of various instruction media on improving students' foodservice management competencies and for increasing class satisfaction. The research involved a comparison of two student groups. One group consisted of students who attended a lecture-based food purchasing class (Group A). The other group was students who attended the same class, and who also used various media as well as receiving the lecture Group B). The results were as follows: 1) After a 16 week program, Group B perceived their procurement management competencies to be higher than those of Group A, especially in setting up purchasing goals, marketing research, and using computer systems for procurement; 2) In terms of class satisfaction, it was also observed that Group B was more satisfied with food purchasing class than was Group A. Group B gave high scores, especially in effective utilization media, increasing motivation, and understanding; 3) Group B perceived that various instruction media was helpful for developing their procurement management competencies. Respondents evaluated the usefulness of media in the following order: using Power Point, watching videos, visiting web-sites for food purchasing class, and surfing the World Wide Web. The results of the research show that using various instruction media for food purchasing classes would improve students' foodservice management competencies. Therefore, instructors who teach foodservice management related courses should consider developing teaching strategies that apply various instruction media for students to enhance their foodservice management competencies and to increase class satisfaction.

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[English]
Job Satisfaction and Business Attitude of Restaurant Owners: Focused Mainly in the Gyeone-nam Area: Ji Young Yoon, Hye Kyung Moon; Korean J Community Nutr 2003;8(4):610-620. Published online August 31, 2003

Abstract PDF: The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows: 1) The motive for starting a restaurant business was vocational aptitude -> possibilities -> good income: 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners: 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business: 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees.

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