Korean Journal of Community Nutrition

Youngmee Lee

17 Articles

[English]
Analysis of the Participation Reasons and Deterrents on Welfare Facility Dietitians for the Elderly: Su Jin Kim, Min A Lee, Wookyoun Cho, Youngmee Lee, Jiyoung Choi, Eunju Park; Korean J Community Nutr 2019;24(2):127-136. Published online April 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.2.127

Abstract PDF PubReader: OBJECTIVES
This study analyzed the education participation reasons and deterrents of dietitians who work in welfare facilities for the elderly.
METHODS
The survey was completed by 144 dietitians working at welfare facilities for the elderly in Korea. The survey was conducted in October, 2018, both on-line and off-line, based on the demographic characteristics, work status on welfare facilities for the elderly, Participation Reasons Scale (PRS) and Deterrents to Participation Scale (DPS-G). The data were analyzed using frequency analysis, descriptive analysis, factor analysis, reliability analysis, regressive analysis using SPSS ver. 25.0.
RESULTS
The reason for participation were divided into three factors: â€˜Responsibility of professional and self-development (5.76 Â± 1.04)â€™, â€˜Job stability and personal benefits (4.98 Â± 1.28)â€™, and â€˜Interaction and development of professional competencies (5.85 Â± 1.00)â€™. â€˜Interaction and development of professional competenciesâ€™ was the highest motivation factor. Also, the deterrents for participation were divided into four factors: â€˜Dispositional barrier (2.70 Â± 1.29)â€™, â€˜Dissatisfaction of education usability (3.39 Â± 1.38)â€™, â€˜Institutional barrier (4.21 Â± 1.45)â€™, and â€˜Situational barrier (2.36 Â± 1.30)â€™. â€˜Institutional barrierâ€™ showed the highest deterrents factor. In addition, â€˜Responsibility of professional and self-developmentâ€™ and â€˜Interaction and development of professional competenciesâ€™ were negative attributes for â€˜Dispositional barrierâ€™ (p<0.001).
CONCLUSIONS
These results provide basic data to promote participation in education and contribute to the improvement of their job ability and education capacity of the food and nutrition management of welfare facilities for the elderly

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[English]
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul: Kyung Hee Shin, Youngmee Lee, Wookyoun Cho; Korean J Community Nutr 2017;22(2):127-135. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.127

OBJECTIVES
This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul.
METHODS
574 out of 600 middle school students in Seoul (95.7%) completed the study.
RESULTS
Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speedÂ·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.
CONCLUSIONS
To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

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Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh, Azam Doustmohammadian, Abbas Rahimiforoushani
Frontiers in Public Health.2023;[Epub] CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. 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

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[English]
Mother's Parenting Style at Meal Time and Their Preschooler's Dietary Behavior: Soyeon Park, Youngmee Lee; Korean J Community Nutr 2017;22(1):13-21. Published online February 28, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.1.13

Abstract PDF PubReader

OBJECTIVES
This study was conducted to evaluate the nutrition quotient (NQ) by mother's parenting style which may influence the NQ in preschool children.
METHODS
Subjects were 310 mothers and their 4-6 year old children. The questionnaire composed of demographic characteristics, mother's parenting style at meal time and eating behavior as measured by NQ questions. The NQ questions consisted of 19 food behavior checklist items and all items were grouped into 5 factors: balance, diversity, moderation, regularity, and practice. Mother's parenting style was classified by using words for nutrition education at meal time. All data were statistically analyzed by SPSS program (Ver. 23) and the statistical differences in variables were evaluated by Student's t-test, Ï‡Â²-test, One-way ANOVA.
RESULTS
We observed that in children whose mothers use the parenting style at meal time of â€˜explanationâ€™ and â€˜compliment & cheer upâ€™ had high dietary regularity, diversity, practice. The children of mothers who use the parenting style at meal time of â€˜persuasionâ€™ and â€˜rewardâ€™ were found to have a lower degree of balance, diversity, and practice. Especially, children of â€˜rewardâ€™ style mothers had lower moderation of dietary life. On the other hand, among the parenting style at meal time of â€˜comparison & demandâ€™, â€˜treatingâ€™ and â€˜faireâ€™, there was no significant difference in the NQ factor by each group. NQ grade was higher among those who used more explanation (p < 0.001) and persuasion (p < 0.01) and with use of less persuasion (p < 0.01) and reward (p < 0.01). The positive association observed between the frequency of dietary education of mothers and higher NQ grade indicated the degree of dietary practices of those children. On the other hand, the children of mothers who rarely practice the dietary education at home had lower NQ grade (p < 0.001).
CONCLUSIONS
In order to promote children's proper dietary behaviors, it is important to provide nutrition education to children as well as provide guidance on parenting style at meal time.

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Association between Picky Eating Behavior, Growth, and Dietary Practices in Preschool Children
Jisun Kim, Sukyoung Kang, Seunghee Kye
Korean Journal of Community Nutrition.2021; 26(1): 1. CrossRef
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area
Sung Hee Min
Korean Journal of Food & Cookery Science.2017; 33(3): 353. CrossRef

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[English]
The Relationship between Stress, Social Support and Healthy Diet Score among Chinese University Students in Korea: Sunghee Lee, Zhen Feng, Youngmee Lee; Korean J Community Nutr 2015;20(4):273-280. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.273

Abstract PDF PubReader: OBJECTIVES
The study aimed to examine whether healthy diet score was associated with stress and social support among 472 Chinese college students in Korea.
METHODS
The study participants were 472 (187 male, 285 female) Chinese college students in Gyeong-gi area. From April 2013 to Oct 2013, participants were asked to fill out questionnaires on healthy diet score (20 questions), stress (20 questions), and social support (20 questions). Each question was scored by a 5-point Likert scale (total scores of each questionnaire were ranged from 20 to 100). Questions on healthy diet were sub-categorized as 'Healthy food eating (HFE)', 'Healthy eating habits (HEH)', and 'Avoidance of unhealthy food (AUF)'. Reliability test was conducted with Cronbach's alphalpha (alpha=0.79).
RESULTS
Healthy diet score was higher in participants who stayed longer in Korea, who spoke Korean language fluently, and who assessed his or her own health status as very good. Adjusted means of healthy diet scores were estimated after adjusting for age, gender, body mass index, duration of staying, and Korean language fluency. According to tertile categories, participants with low tertile stress but high tertile social support showed the highest score of healthy diet (72.59+/-1.45), whereas participants with high tertile of stress but low tertile of social support had the lowest score of healthy diet (59.22+/-1.54). As for the three sub-categories of healthy diet score, the score of HFE increased as the score of social support increased.
CONCLUSIONS
Our findings suggested that social support system is beneficial to alleviate stress and to improve healthy diet score.

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[English]
The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness: Hyewon Shin, Youngmee Lee; Korean J Community Nutr 2014;19(5):425-435. Published online October 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.5.425

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking.
METHODS
The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal saltsensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu.
RESULTS
After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Nareduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001).
CONCLUSIONS
As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

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Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
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Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
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Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef
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Korean Journal of Community Nutrition.2021; 26(2): 111. CrossRef
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Journal of Nutrition and Health.2019; 52(5): 475. CrossRef
Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees in Chungbuk Province
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Korean Journal of Food and Cookery Science.2019; 35(1): 73. CrossRef
Salinity Monitoring of Soups of The Institutions Enrolled at Center for Children’s Foodservice Management
Hyun Nae Park, Soon Mi Kim
Journal of the East Asian Society of Dietary Life.2016; 26(6): 507. CrossRef
School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
Jounghee Lee, Sohyun Park
Osong Public Health and Research Perspectives.2016; 7(2): 119. 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

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[English]
Menstruation and the Variability of Food Intake in Female College Students: Soohwa Kang, Youngmee Lee; Korean J Community Nutr 2013;18(6):577-587. Published online December 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.6.577

Abstract PDF PubReader

This study aimed to elicit the variability of appetite and food intake patterns in female college students during different menstrual phases. The craving for certain foods and physiological and psychological symptoms of menstrual phase (pre- and post-menstrual) were investigated by self-administered questionnaire. Three hundred and sixty six students who were 20.9 years old and had 19.8 kg/m2 of BMI volunteered to participate in this study. Most of the subjects (89.5%) experienced the premenstrual syndrome (PMS) such as irritation, bodily fatigue, nervosity. Symptoms such as tiredness, stomachache, changes in taste and increased appetite were pointed out to be experienced at the onset of the menstrual cycle. The variability of food intake in premenstrual phase, 11.0% of subjects had decreased food intake where as 68.8% had experienced increased intake. The postmenstrual phase, 20.1% had decreased food intake while 45.2% had experienced increased intake due to changes in the appetite. Before starting menstruation, most of the subjects craved for sweets. The group who had experienced abnormal appetite during menstrual phase was significantly high ratio in overweight and obese students (p < 0.05). We also observed an association between the PMS score and the variability of eating patterns during the menstrual phase. The students who experienced changing appetite and food intake had significantly high PMS score in the premenstrual phase (p < 0.01) and postmenstrual phase (p < 0.05). These results suggested a need for future study related to changes in the actual nutrient intake and activity level during the menstrual phase.

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Korean Journal of Community Nutrition.2016; 21(2): 131. CrossRef

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[English]
The study of Perception in Body Somatotype and Dietary Behaviors - The Comparative Study between Korean and Chinese College Students -: Youngmee Lee, Lin Sun; Korean J Community Nutr 2013;18(1):25-44. Published online February 28, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.1.25

Abstract PDF PubReader

This study aimed to analyze about the perception in obesity and body somatotype of university students in Korea and in China. This study provides the basic data of nutrition education for university student healthy weight program in China. The subjects were selected 240 university students of Korea and China. Two types of qualitative and quantitative questionnaires were used to analyze the attitude and body somatotype of subjects. The results of this study were as follows: The average BMI of Korean and Chinese male students was 22.3 and 22.5, respectively while the average BMI of Korean and Chinese female students was 19.8 and 19.7, respectively. In the past three years, the weight gain of Chinese students was higher than that of Korean students. Chinese students preferred the overweight body somatotype more compared to the Korean students. The overweight and obese students had more obvious insufficiency in body somatotype perception. The overweight and obese students had higher tendency to 'eat more meat', 'drink carbonated beverages', 'eat convenience food', 'take fast food' and 'drink alcohol' than the normal and low weight group. The major reasons for Korean students to control weight were 'appearance' and 'self confidence', while the major reasons for Chinese students were 'health' and 'employment'. From the results of associative group analysis (AGA), Chinese students had different semantic value of 'obese' than Korean students. Considering of the food transition status in China, it may be necessary to develop more suitable education programs for weight control for Chinese university students.

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Perceptions and practices of commensality and solo-eating among Korean and Japanese university students: A cross-cultural analysis
Wookyoun Cho, Wakako Takeda, Yujin Oh, Naomi Aiba, Youngmee Lee
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Tae Hyun Kim, Euna Han
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Differences in Solo Eating Perceptions and Dietary Behaviors of University Students by Gender
Youngmee Lee, Yu Jin Oh, Wookyoun Cho, Pil Kyoo Jo
Journal of the Korean Dietetic Association.2015; 21(1): 57. CrossRef
Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
Su Ol Kim
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A comparative study on dietary behavior, nutritional knowledge and life stress between Korean and Chinese female high school students
Sohwan Son, Yoona Ro, Hwajin Hyun, Hongmie Lee, Kyunghee Song
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[English]
Comparison of Eating Behavior between Commensality and Solo-eating of University Students by BMI: Youngmee Lee, Wookyoun Cho, Yujin Oh; Korean J Community Nutr 2012;17(3):280-289. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.280

Abstract PDF PubReader

The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and chi2-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.

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[English]
A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly: Hyun Joo Do, Youngmee Lee; Korean J Community Nutr 2011;16(6):716-729. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.716

Abstract PDF PubReader

This study aimed to plan nutrition support programs for the elderly living alone whose nutrition status were seriously concerned, conducted seven stages nutrition intervention program on a trial basis, and evaluated the effectiveness of the program of the Elderly Nutrition Support Project. Subjects were selected for personalized nutrition management based on nutritional risk score and nutrition intervention were tailored to the problems occurred. The elderly nutrition support program targets were 44 senior citizens who lived alone with low income. The 33 (as Type 1) of the subjects with whom milk, tofu, seaweed, eggs, black beans have been supported, and also provide nutrition education, and the rest 11 persons (as Type 2) to whom food was not supported but provide nutrition education programs. As a result, all subjects showed that compared with pre and post program implementation, their daily exercise time and milk and protein consumption level were increased and some improvement was observed regular meals consumption and low-salt diets. Their nutrient intake level such as calories, protein, calcium, iron improved after implementation. In addition, NSL DETERMINE scores significantly improved from 13.21 to 7.24 in Type 1 and 11.27 to 9.91 in Type 2. As positive dietary behavioral changes were observed as in that they purchased more protein and calcium rich foods.

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Qualitative study on home delivery meal services for the elderly
Sunhee Seo, Eunju Yu, Og Yeon Kim
Journal of Nutrition and Health.2013; 46(6): 589. CrossRef

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[English]
The Effectiveness of Na Education Program in Elementary School: Six Month Follow-up Study: Youngmee Lee, Hyun Nae Park; Korean J Community Nutr 2010;15(5):603-613. Published online October 31, 2010

Abstract PDF: Nutrition education in elementary school is confronted with the present problem, as a legal basis about obligation of nutrition education in school was clarified. Moreover, it's also important for providing evidence based scientific resources to make a study of evaluating the education effectiveness. Most studies of the nutrition education effectiveness have evaluated the changing dietary attitude and nutritional knowledge score before and after the nutrition education, and suggested the effectiveness of intervention as changing between pre- and post-treatment. Nutrition education, however, purposing long-term changes, follow-up evaluation process about the learned attitude and knowledge of nutrition education were requested. For these reasons, this study attempted to fulfilled standardized nutrition education program which use "Na Story and Food World" and "Na Story for Me", a textbook for the 1st-3rd grade and 4th-6th grade designed by KFDA, and analyzed the changes about the effectiveness of nutrition education happened over a period of time. In this study, each student was assessed their dietary attitude and nutritional knowledge by four periods, before the education, right after the education, after 3 months, and after 6 months. As a result, an average score of nutritional knowledge before the education, 70.08 +/- 17.91, were changed significantly higher right after the education to 85.69 +/- 15.05 (p < 0.001), but it lowered to 84 +/- 15.56 after 3 month. After the nutrition education, students in all grades had positive dietary attitude to Na reduction (p < 0.001). However, the healthy eating attitude about Na reduction had been unable to maintain after 3 and 6 months. Therefore, the systematic reeducated program in elementary school was positively necessary to reinforce children's learning and cognitive skills to maintain healthy eating knowledge and attitude toward Na reduction.

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[English]
Evaluation of the Readability of Teacher's Guide Book for Nutrition Education-Sugar, Na, Trans Fat: Youngmee Lee, Jin Ah Kim; Korean J Community Nutr 2010;15(5):648-655. Published online October 31, 2010

Abstract PDF: This study is attempted to propose a quality evaluation method of the materials for nutrition education by applying readability test of printed materials for nutrition education. It is significantly important for the teaching class with nutrition education materials to consider students understanding level and education materials topics or choosing words in developed printed materials. This study performed an evaluation of the readability of text in teachers' guidebook, which is devised for elementary school students' education material about sugar, sodium and trans-fat and attempted to estimate the developing materials through analyzing difficulty level of the text. We utilized "The Teacher's Guidebook for Cooking Activity" that had been developed for elementary school by Ministry Education Science and Technology, as the readability evaluation standard. Compared with the average score of readability about "The Teacher's Guidebook for Cooking Activity", 72.94 +/- 6.85, "Sugar Guidebook" was 70.94 +/- 7.46, "Sodium Guidebook" was 68.76 +/- 14.50, and "Trans-fat Guidebook" was 58.87 +/- 10.79. Considering the subjects careers or ages, "The Teacher's Guidebook for Cooking Activity" has little deviation by the subjects careers or ages and was "intermediate" or "easy" level; however, "Sugar Guidebook", "Sodium Guidebook", "Trans-fat Guidebook" was "intermediate" or "difficult" level (p < 0.05). Readability score was especially low when the contents of some particular subjects were too professionalized or scientific terms were frequently used, and thes results were definitely seen in the "Sodium Guidebook" and "Trans-fat Guidebook". With Cloze test score, the readability evaluation will be using as an evaluation tool for the nutrition education materials.

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[English]
A Factor Analysis Study on Blood Glucose Control in Diabetics Mellitus Patients(1):Focus on Blood Glucose Control and Lifestyle Factors: Jungeun Jun, Youngmee Lee, Yu jin Oh; Korean J Community Nutr 2009;14(2):236-244. Published online April 30, 2009

Abstract PDF: Dietary therapy is a basic and emphasized treatment for diabetes. Several clinical studies have shown that diet can play a major role in preventing and managing diabetes. The purposes of this study were to evaluate the dietary behavior and to find solutions to barriers of diabetes mellitus patients. From February to July in 2007, questionnaires were distributed to one hundred and ten patients who were diagnosed DM by physicians and excluded first coming out-patients. One hundred and three data were used for statistical analysis using SPSS/Win 12.0. The main results of this study included the following: To measure dietary behaviors and barriers, a five point scale was used with the following labels: 'strongly yes', 'yes', 'fair', 'no', 'strongly no'. Thirteen dietary behaviors related to diabetes were grouped into the following 4 factors using factor analysis; 'taste control factor', 'blood glucose influence factor', 'practice volition factor', and 'exercise factor'. The mean scores of 4 factors were 3.88, 3.48, 3.55, 3.21, respectively. The 'taste control behaviors' score of subjects who had practiced diet therapy (4.00) was higher than those who had not practiced diet therapy (P < 0.05). The 'blood glucose influence behaviors' score of subjects who had nutrition education (3.59) was higher than those who had no nutrition education (P < 0.05) and subjects who had practiced diet therapy showed higher score (3.59) than those who had not practiced diet therapy (P < 0.05). 'Exercise behaviors score' of subjects who were over 60 (3.59) was the lowest (P < 0.05). Subjects who had nutrition education showed higher 'exercise behaviors' scores (3.38) than those who had no nutrition education (P < 0.05). Subjects who had practiced diet therapy showed higher 'practice volition behaviors' scores (3.72) than those who had not practiced diet therapy (P < 0.001). Subjects who were over weight showed the highest 'practice volition behaviors' scores (3.78) concerning BMI (P < 0.05). In conclusion, this study expected that Nutrition educators (Dietitian) applied to patient effective nutrition education and counseling through evaluation of Dietary behaviors and barriers considered management types and ecological factors of diabetes patients. Also diabetic patients were easy to change dietary habits because they formed behaviors through education and counsel and there were positive effects in their blood glucose control through removing barriers related to dietary therapy.

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[English]
A Descriptive Study of Gall Stone Patient's Dietary Habits and Nutritional Status: Eunjung Kim, Youngmee Lee; Korean J Community Nutr 2007;12(6):826-837. Published online December 31, 2007

Abstract PDF: Gallstone composition has changed over the past decades in the Korean with a prominent increase in the prevalence of cholesterol gallstone. This trend is possibly due to the westernization of dietary habits. The purpose of this study was descriptive of GB patient's health related eating behaviors and nutrient consumption patterns. One hundred and six gallstone patients who have had cholecystitis surgery enrolled in this study. Anthropomertic indices, such as height, weight, waist circumference, and hip circumference were measured and calculated BMI and WHR. As the biomarker, TC, TG, LDL-C, HDL-C, FBG level and SBP/DBP were measured and analyzed the relationship with GB stone formation. The structured checklist of health related eating behavior and the semiquantitative food frequency questionnaire after pre-test was used in the face to face interview study. The mean age was 54.9 +/- 13.3 and gallstone disease was more frequent in the fifties and sixties. Mean BMI was 24.3 +/- 2.8 in males, and 23.4 +/- 3.9 in females, the average of waist circumference was 91.1 +/- 7.0 cm in males and females were 85.4 +/- 9.6 cm. The WHR of men and women was 0.93 +/- 0.0, 0.90 +/- 0.1, respectively. The obesity and overweight trend was observed in gallstone patients. The mean blood sugar was researched at 114.5 +/- 35.0 mg/ dL. And the ratio of both symptoms DM and gallstone was 26.4%. The rate of dramatic eating repast was significantly higher in the females (p < 0.01). Males tended to more frequently consume meat, of high fat content meats and greasy food consumption when eating out. The CPF ratio was 57 : 16.5 : 26.5. There was a significant positive correlation between WC and energy (r = 0.252, p < 0.05), carbohydrate (r = 0.255, p < 0.05) and niacin (r = 0.227, p < 0.05). In addition, carbohydrate were significantly correlatied with TC (r = 0.230, p < 0.05). BMI appeared positive in correlation of protein (r = 0.201, p < 0.05) and fat (r = 0.205, p < 0.05). These findings provide a little association that dietary habits are related with cholesterol gallstone formation.

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[English]
Study on the Dietetic Internship Program of Catering Company: Seongmi Jang, Youngmee Lee; Korean J Community Nutr 2007;12(3):322-332. Published online June 30, 2007

Abstract PDF: The purposes of this research were to examine the effect of the catering company's dietetic internship program through a self-evaluating ability test about management performance between pre and post internship programs and consequently to suggest improvement in the internship program. In this study, two types of questionnaires were conducted in July and October 2006, targeting 41 dietetic interns who trained in a 6 months internship program. Except the 4 dropped interns, data from 37 interns were collected and used for statistical analysis, using the SPSS Win 11.0 version. The results of this study were as follows: First of all, the analysis on the effect of the internship program according to classified management segments showed significant improvements in the following order: purchase management (p < 0.001), computer program management (p < 0.001), facilities management (p < 0.001), accounting management (p < 0.01), personnel management (p < 0.01), retention management (p < 0.01), sanitation management (p < 0.01), service management (p < 0.01) and foodservice management (p < 0.01). However, there was no significantly improvement in management of clients. Secondly, the result of the analysis on the details of each management segment that were significant improvement and changing score was the top 5 duties were as follows: In the purchase management, the score of weekly and daily order management was increased 1.0 (p < 0.001), the score of weekly inventory management was 0.81 (p < 0.001). In the computation office management, expenses handling through a computer program was 0.65 (p < 0.01). In the personnel management, the score of work schedule management increased 0.81 (p < 0.001). In the accounting management, the score of monthly profit and loss account management was 0.65 (p < 0.001). Furthermore, qualified educational programs connected with the internship program will have to be systematically developed and continually carried out in order to improve service and management abilities of branch managers.

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[English]
Perception and Service Needs about Nutrition Education of Pregnant and Lactating: To Compare with Pregnant and Lactating Women, Health Specialist and College Women: Hong Seok Ahn, Youngmee Lee, Yu Jin Oh; Korean J Community Nutr 2006;11(3):327-337. Published online June 30, 2006

Abstract PDF: The major purpose of this study was to develop the nutrition education contents and material through the basic data from the service provider and the consumer. And also, to find out the differences of attitude and needs between the service provider (SP, breastfeeding specialist), present consumer (PC, pregnant or lactating women) and future consumer (FC, college women). There were types of questionnaires, which consisted of needs and attitudes toward child and maternal nutrition, as well as the personal characteristics of the study subjects. The subjects consisted of 113 breastfeeding specialists who served at medical related institutions, 197 pregnant or lactating women and 309 college women. The self-administered questionnaires from subjects were collected from October to November 2005 in Seoul and Kyunggi Province. The data was analysed by SPSS Win 12.0, ANOVA and Kruskal-Wallis test. The results of this study were as following: 1) The most important determining factors on breastfeeding was 'medical specialist's support' (3.51) and the next one was 'knowledge of maternity care practice' (3.39). And the importance score of determinating factors on breastfeeding was significantly different between each group (p<0.001). The groups of consumer (3.50 at PC and 3.59 at FC) considered the service provider (3.32) more important. The service providers considered a more effective determining factor to be "husband and family support" and "peer support" than the others (p<0.001). 2) To compare the effective factors of breastfeeding practices between the three groups, the service providers were more significantly considered than the others such as "attendance of intervention program" (p<0.001). But the PC group considered the most effective factors was "mother's job after delivery". 3) The self-evaluated score of the breastfeeding knowledge was the most high in SP; the score was significantly different between groups. The knowledge score of nutritional aspects in human milk was most highly evaluated. But maternity care practice and public acceptance marked the lower evaluation score than other issues. 4) The desirable types of educational material was mass media, and the next was printed matter such as booklets. Two kinds of consumers preferred DVD or VCR tapes than and the service provider group (p<0.001). 5) The priority contents of nutrition service PC group wanted the information about infant care more than maternal care (p<0.05), but FC group's priority was significantly different compared with PC group (p<0.001). The priority of SP group pointed out the information of practical child care methods. The results showed the needs of nutrition service, education channels, and perception toward effective factors on consumer behavior changes were significantly different between each group. Thus the result of this study may suggest that consumer oriented nutrition service programs must be developed.

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[English]
The Different View Point Of Child Education Center Food Service Program between the Parents and the Teachers: Youngmee Lee; Korean J Community Nutr 2005;10(5):654-667. Published online October 31, 2005

Abstract PDF: To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and chi2-test. The finding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. 56.4% of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks (79.6%) and lunch (88.8%) and 30.1% of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p < 0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but 12.2% of parents and 14.4% of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p < 0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups (64.5%) and teacher groups (43.8%)(p < 0.05). They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p < 0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

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[English]
Parents' Perception and Attitudes to the School Meal Service Program(SMSP) in Kindergarten: Youngmee Lee, Yu Jin Oh; Korean J Community Nutr 2005;10(2):141-150. Published online April 30, 2005

Abstract PDF: This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To compared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, 79.1% subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and 63.8% of subjects was willing to pay more money to improve the quality of SMSP. Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation' (65.1%) and 'nutrition' (50.0%) and they answered the urgent improvement point at SMSP was 'improvement taste and quality of meal' (62.6%). Kindergarten parents' attitude about catering service as SMSP was not to prefer, but 10.4% of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'(40.7%) and 'support foodservice facilities and labor'(32.4%) and they also pointed out disadvantage was 'lower in meal freshness'(53.9%) and 'sanitation problem'(51.9%).

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