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Consumers' Purchasing Intentions of Organic Foods in relation to the Perceived Health Concerns, Healthy Eating Practices and Attitudes, and Food Choice Motives
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Myeong Hwa Cha, Yoo Kyeong Kim
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Korean J Community Nutr 2009;14(3):286-294. Published online June 30, 2009
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- This study investigated the correlations of five constructs - health concerns, healthy eating practices and attitudes, food choice motives, attitudes toward organic foods - in the formation of behavioral to the purchasing intentions of organic foods. An instrument encompassing health perception, attitudes, habits and personal traits was developed through the comprehensive reviews of the literature and the assured validity and internal reliability of the contents. The questionnaire was administered to the students of three universities at Daegu, Kyungpook province. A total of 288 questionnaires were collected for a response rate of 96.0%. The correlations of five constructs and purchasing intention were tested simultaneously using structural equation modeling. Healthy eating practices and attitudes toward organic foods were found to be the determinants which directly influence the intention to purchase organic foods. Health concerns didn't show direct relation to the purchasing intention of organic foods. The hypothesized path from the health concerns to the purchasing intentions was not supported. The results indicated that food choice motives and healthy eating attitudes should be managed to achieve higher behavioral intention to purchase organic foods.
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Development of Contents and Textbooks for the Education to Reduce Elementary Students' Fat Intake
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Yoo Kyeong Kim, Ju Young Kim, Myeong Hwa Cha, Kyoung Ae Lee, Sungsug Lee, Kyung Hea Lee
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Korean J Community Nutr 2009;14(2):158-167. Published online April 30, 2009
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- This study was conducted to reduce children's fat intake and to establish healthy dietary lifestyles. To achieve these goals, we searched, collected, and analyzed the materials related to the fat education, based on which the research personnel-professors and graduate students in nutrition and child education and elementary school teachers- discussed to figure out major topics, objectives, and detailed contents and activities appropriate for fat intake reduction. We also organized an advisory committee composed of 15 professionals in related fields to discuss the adequacy and validity of the specific contents. Finally, we systematically organized the contents and developed children's textbooks and teacher's guidebooks. Considering the different cognitive development stages of junior and senior elementary students we developed two different textbooks for each of them which are easy to read and understand, fun to play with lots of activities, and designed to practice into daily life. The contents cover three major topics-the concept of lipid, lipid in food, lipid in life and are composed of 6 units in total. To help teachers understand and and to instruct, teacher's guidebooks contain an overview of the education, specific information and practical guidelines for each class. We developed these education materials with the aim of lowering children's fat consumption and eventually promoting their health welfare; hopefully we expect these materials would be useful for children's nutritional education in the field.
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Fitness of Diet-Related Factors Explaining the Self-Rated Health (SRH) in Rural Older Adults with Discriminant Analysis
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Myeong Hwa Cha, Seong Ja Heo, Hyun Sook Youn
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Korean J Community Nutr 2008;13(5):723-732. Published online October 31, 2008
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- The purpose of this study was to identify the influence of diet related factors, such as diet behaviors, food intake, and nutrient intakes, on self-rated health (SRH). Also, in order to determine fitness of classification for SRH reflecting diet related factors, this study surveyed older adults in Gyeongnam province. A total of 101 responses were collected using the interview survey method. The self- rated health of rural older adults was poor as reported by 49.5%. The level of self-rated health was found to be related to the frequencies of coffee and snack, use of sugar and vegetable in diet, the amount of total food intake, and cholesterol intake. The result of discriminant analysis, which was conducted to assess the adequacy of SRH classification and to determine the class of observation, showed frequency of coffee and use of vegetable in diet among 47 variables as predictive variables for explaining SRH. The fitness of self-rated health function was high to 47.7%. Therefore, diet-related factors were ascertained to be important variables to predict SRH.
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Comparison Analysis of School Foodservice Dietitians' Job Satisfaction, Work Value, and Turnover Intention Based on the Expectation to be a Nutrition Teacher
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Myeong Hwa Cha, Sun Hee Seo
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Korean J Community Nutr 2006;11(3):361-373. Published online June 30, 2006
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- The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu, Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value (3.88+/-0.34) and mid level of a job satisfaction (2.99+/-0.64). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (>3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F=4.40, p<0.01) and more confident work value (F=15.292, p<0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.
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