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Yun Ahn 11 Articles
[English]
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean J Community Nutr 2018;23(5):411-423.   Published online October 31, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.5.411
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet.
METHODS
Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association.
RESULTS
The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 ‘whole grains’, 3 ‘refined grains’, 2 ‘sugars’, 9 ‘vegetables’, 3 ‘starchy vegetables’, 2 ‘fruits’ and 1 ‘high sugar fruits’. The protein food group includes 3 ‘plant protein foods’, 3 ‘animal protein foods (low-fat)’, and 1 ‘animal protein foods (high-fat)’. The fat food group consists of 2 ‘oils and nuts’ and 1 ‘solid fats’. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber.
CONCLUSIONS
The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

Citations

Citations to this article as recorded by  
  • The association between COVID-19 and changes in food consumption in Korea: analyzing the microdata of household income and expenditure from Statistics Korea 2019–2022
    Haram Eom, Kyounghee Kim, Seonghwan Cho, Junghoon Moon
    Journal of Nutrition and Health.2024; 57(1): 153.     CrossRef
  • Development of a food exchange atlas for Sri Lankan adults
    Ranil Jayawardena, Dhanushya T. Jeyakumar, Manoja Gamage
    Journal of Food Composition and Analysis.2023; 118: 105154.     CrossRef
  • Development and validation of a nutrition literacy assessment tool for young adults
    Seokyoung Ahn, Bogyeong Kim, Mihyang Um, Yookyung Park, Seunghee Kye
    Journal of Nutrition and Health.2020; 53(2): 175.     CrossRef
  • A Study on Decision Making by Visualization with Food Nutrition Information
    Sang-heon Oh, Sung-Hee Kim
    Journal of Digital Contents Society.2020; 21(2): 357.     CrossRef
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[English]
Development of Web-based u-Health Self-nutrition Management Program for Diabetic Patients
Yun Ahn, Jeahurn Bae, Hee Seon Kim
Korean J Community Nutr 2014;19(4):372-385.   Published online August 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.4.372
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop web-based self-nutrition management u-Health program for diabetic patients (DMDMG: Diabetes Mellitus Dietary Management Guide) for achieving systematic self-management of diet.
METHODS
The program consisted of five parts with different contents according to the results of needs assessment. Five major parts were 1) meal management part which contains calorie prescription, meals recording and dietary assessment, 2) prevention of disease part with information of diabetes and assessment of dietary behavior, 3) dietary behavior modification part with an education on dietary behavior modification plan and dietary behavior plan, 4) meal plan containing a training section for meal plan and self constructing part for meal planning by making tables, and 5) information about myself which composed with general and physical information. The system proposed in this study provides nutrients intake results right after input of diet intake, which is possible with simultaneous calculation of input data in the server with 3,495 food and 1,821 meal data base. The nutrients analysis program was evaluated with 26 diabetic patients with two-day 24 hr recall.
RESULTS
The differences of nutrients intakes between DMDMG and CANPRO 3.0 ranged from 13.5-16.5%, which was caused by the differences of databases of the two programs. The characteristics of DMDMG were; 1) it can provide an interactive tailored nutrition management, 2) it is a practical tool of diabetes nutritional management, 3) the program gives motivation for the dietary behavior modification.
CONCLUSIONS
The effectiveness of whole program needs to be conducted, but the program was an innovative tool for self-management of nutrient intakes, diet behaviors, meal management and tailored nutrition education.

Citations

Citations to this article as recorded by  
  • Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
    Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
    Korean Journal of Community Nutrition.2018; 23(5): 411.     CrossRef
  • The development of a mobile u-Health program and evaluation for self-diet management for diabetic patients
    Yun Ahn, Jeahurn Bae, Hee-Seon Kim
    Nutrition Research and Practice.2016; 10(3): 342.     CrossRef
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  • 2 Crossref
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[English]
Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique
Jung Hwa Choi, Eun Sil Lee, Yoon Jin Lee, Hye Sang Lee, Hye Ja Chang, Kyung Eun Lee, Na Young Yi, Yun Ahn, Tong Kyung Kwak
Korean J Community Nutr 2012;17(2):167-181.   Published online April 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.2.167
AbstractAbstract PDFPubReader
Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

Citations

Citations to this article as recorded by  
  • Validity Study on Foodservice Management Standards for Long-Term Care Institutes Using a Delphi Technique
    Junghwa Choi, Sujin Jung, Hyeja Chang
    Journal of the Korean Society of Food Science and Nutrition.2022; 51(12): 1345.     CrossRef
  • Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
    Mi Sook Lee, Sim-Yeol Lee
    Korean Journal of Community Nutrition.2021; 26(3): 200.     CrossRef
  • Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
    Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
    Journal of the Korean Society of Food Science and Nutrition.2016; 45(9): 1366.     CrossRef
  • A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
    Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
    Korean Journal of Community Nutrition.2016; 21(1): 65.     CrossRef
  • Development of the evaluation tool for the food safety and nutrition management education projects targeting the middle class elderly: Application of the balanced score card and the structure-process-outcome concept
    Hyeja Chang, Hyoi Yoo, Harim Chung, Hyesang Lee, Minjune Lee, Kyungeun Lee, Changhee Yoo, Junghwa Choi, Nayoung Lee, Tongkyung Kwak
    Journal of Nutrition and Health.2015; 48(6): 542.     CrossRef
  • An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
    Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
    The Korean Journal of Community Living Science.2014; 25(2): 163.     CrossRef
  • Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries
    Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
    Foods.2014; 3(1): 110.     CrossRef
  • Development of a Questionnaire for Dietary Habit Survey of Korean Adults
    Jin Suk Jo, Ki Nam Kim
    Korean Journal of Community Nutrition.2014; 19(3): 258.     CrossRef
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[English]
Beliefs Regarding Vegetable Consumption, Self-Efficacy and Eating Behaviors according to the Stages of Change in Vegetable Consumption among College Students
Yun Ahn, Kyung Won Kim
Korean J Community Nutr 2012;17(1):1-13.   Published online February 29, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.1.1
AbstractAbstract PDFPubReader
The purpose of this study was to examine beliefs, self-efficacy and eating behaviors by the stages of change in vegetable consumption among college students (n = 297). A survey was conducted to examine study variables, and subjects were categorized into three groups based on the stages of change: precontemplation/contemplation stage (PC/C), preparation stage (P), action/maintenance stage (A/M). Subjects had 3.7 servings of vegetables a day, and vegetable consumption was significantly different by stages of change (p < 0.001). The A/M group showed higher score on beliefs regarding vegetable consumption (p < 0.001) than the other groups, and perceived benefits of vegetable consumption (e.g. cancer prevention) more strongly (p < 0.05). The PC/C group felt more barriers than the A/M group, such as disliking cooking methods, texture of vegetables (p < 0.001), bad taste and bad experience of eating vegetables (p < 0.05). Self-efficacy score was 27.2, with decreasing self-efficacy from A/M to P, PC/C (p < 0.001). The A/M group showed more confidence in nine behaviors such as "eating vegetables during meals" and "replacing menu at home with more vegetable dishes" (p < 0.001) than the other groups. The A/M group had more desirable eating behaviors (e.g, having a variety of foods, eating regularly, consumption of food groups). This study suggests that target population for education and educational strategies be different based on the stages of change. For those in the PC/C stage, education might focus on reducing barriers and increasing self-efficacy. For those in the A/M stage, it is necessary to use strategies to maintain and reinforce behaviors for enough vegetable consumption.

Citations

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  • Barriers influencing purchase behaviour of green personal care products – integrating innovation resistance theory perspective and stages of change model
    Marta Szaban, Magdalena Stefańska
    Economics and Environment.2023; 85(2): 420.     CrossRef
  • Investigation of Millennials' Perception of Vegan Trends and Future Needs
    Eun-Hye Song, Bok-Mi Jung
    Korean Journal of Community Nutrition.2022; 27(5): 373.     CrossRef
  • Psychosocial factors and eating behaviors according to the stages of change in nutrition management among elementary and middle school athletes
    Ji Yeon Kim, Seong Suk Cho, Kyung Won Kim
    Nutrition Research and Practice.2021; 15(6): 732.     CrossRef
  • Comparative Study of Eating Habits and Lifestyle by Gender among College Students in Pyeongtaek Region
    Seo Hyeon Ahn, Seong Yeong Kim
    Journal of the East Asian Society of Dietary Life.2020; 30(2): 117.     CrossRef
  • Dietary Life, Vitamin D Status and Blood Clinical Indices of University Laboratory Workers
    Jung Hyun Hwang, Hong Mie Lee, Jung Hee Kim
    Korean Journal of Community Nutrition.2019; 24(3): 245.     CrossRef
  • Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
    Su Hyeon Cha, Ho Kyung Ryu
    Journal of Nutrition and Health.2019; 52(3): 285.     CrossRef
  • Relationship between Bone Density, Eating Habit, and Nutritional Intake in College Students
    Hee-Sook Lim, Sung-In Ji, Hyeonji Hwang, Jeongmmok Kang, Yoon-Hyung Park, Hae-Hyeog Lee, Tae-Hee Kim
    Journal of Bone Metabolism.2018; 25(3): 181.     CrossRef
  • Factors affecting vegetable preference in adolescents: stages of change and social cognitive theory
    Taejung Woo, Kyung-Hea Lee
    Nutrition Research and Practice.2017; 11(4): 340.     CrossRef
  • Coffee consumption behaviors, dietary habits, and dietary nutrient intakes according to coffee intake amount among university students
    Sun-Hyo Kim
    Journal of Nutrition and Health.2017; 50(3): 270.     CrossRef
  • Gender Differences in Adolescents' Dietary Perceptions and Practices
    Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2016; 21(2): 165.     CrossRef
  • Comparison of Dietary Self-efficacy, Obesity Stress, and Obesity-related Quality of Life According to BMI and Stages of Change in Vegetable Consumption for Nursing Students
    Myoung Sook Kim
    The Journal of Korean Academic Society of Nursing Education.2015; 21(1): 65.     CrossRef
  • A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province
    Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2015; 20(4): 259.     CrossRef
  • Factors associated with nutrition label use among female college students applying the theory of planned behavior
    Hyun Jeong Lim, Min Ju Kim, Kyung Won Kim
    Nutrition Research and Practice.2015; 9(1): 63.     CrossRef
  • Nutrition knowledge, outcome expectations, self-efficacy, and eating behaviors by calcium intake level in Korean female college students
    Min Ju Kim, Kyung Won Kim
    Nutrition Research and Practice.2015; 9(5): 530.     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
  • Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area
    So-Young Park, Kyung-A Lee
    Korean journal of food and cookery science.2014; 30(6): 687.     CrossRef
  • Factors influencing on intention to intake fruit: moderating effect of fruit intake habit
    Hyesoo Kim, Sunhee Seo
    Journal of Nutrition and Health.2014; 47(2): 134.     CrossRef
  • Comparison of practice of dietary guidelines and health beliefs according to stage of weight loss behavior change among male workers
    Su Jeong Song, HongSeok Ahn, Jinmo Khil
    Journal of Nutrition and Health.2013; 46(3): 276.     CrossRef
  • Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives
    So-Hyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Jin-Sook Yoon, Baeg-Won Kang, Jong wook Kim, Seok Heo, Hea-Young Cho, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2012; 17(6): 724.     CrossRef
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[English]
Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients
Yun Ahn, Jeahurn Bae, Jung Eun Youn, Hee Seon Kim
Korean J Community Nutr 2011;16(1):155-168.   Published online February 28, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.1.155
AbstractAbstract PDFPubReader
This study was conducted to assess needs of self-management nutrition program for diabetic patients. The survey was conducted among 100 diabetic patients, and the mean age of the subjects was 54.2 years old. Thirty three percent of the subjects were diagnosed diabetes less than 2 years ago. The average nutrition knowledge score about diabetes was 10.2 point, and percentages of correct answers were very high in 'foods rich in fiber' (97.0%), 'relevance of exercise and insulin' (97.0%), 'quantity of insulin injection' (91.0%), and 'diabetes menu' (91.0%). The sources of nutrition information were hospitals/healthcare centers (56.1%), TV/radio (19.2%), and internet (13.1%). Sixty nine percent of the subjects have experienced nutrition education on subjects as 'menu planning skills' (22.4%), 'selecting foods' (22.4%), 'relevance of blood glucose and eating foods' (21.5%) by personal counseling (54.4%). The total score of eating behavior was higher after diagnosed diabetes (35.3) than before (30.0) (p < 0.001). The preferred topics in developing diabetes nutrition information websites were 'diabetes mellitus', 'relevance of blood glucose and foods', and 'selecting foods for diabetes'. The subjects wanted the websites developed by 'using mainly illustrations, pictures, tables' (22.8%) and 'using simple design' (19.6%). The preferred contents in developing diabetes self-management nutrition program were 'dietary life diagnosis', 'chronic disease risk diagnosis', 'calorie control by selecting foods and cooking skills', and 'dietary assessment'. In designing the program, the subjects' most wanted designs were 'be handy and simple in using' (29.3%), 'using simple design' (17.9%), and 'using mainly illustrations, pictures, tables' (15.7%).

Citations

Citations to this article as recorded by  
  • Needs for Development of IT-based Nutritional Management Program for Women with Gestational Diabetes Mellitus
    Chan-Jung Han, Sun-Young Lim, Eunsuk Oh, Yoon-Hee Choi, Kun-Ho Yoon, Jin-Hee Lee
    Korean Journal of Community Nutrition.2017; 22(3): 207.     CrossRef
  • The development of a mobile u-Health program and evaluation for self-diet management for diabetic patients
    Yun Ahn, Jeahurn Bae, Hee-Seon Kim
    Nutrition Research and Practice.2016; 10(3): 342.     CrossRef
  • Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center
    Hee-Ok Pak, Chun-Young Sohn, Jung-Hwa Park
    The Korean Journal of Food And Nutrition.2015; 28(2): 219.     CrossRef
  • Development of Web-based u-Health Self-nutrition Management Program for Diabetic Patients
    Yun Ahn, Jeahurn Bae, Hee-Seon Kim
    Korean Journal of Community Nutrition.2014; 19(4): 372.     CrossRef
  • A Study on Classification of Obesity for Koreans based on the Articles in the Korean Journal of Community Nutrition - Articles Enlisted from 1996 to 2011 -
    Youngnam Kim
    Korean Journal of Community Nutrition.2013; 18(5): 525.     CrossRef
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[English]
Evaluation of a Nutrition Education Program for Elementary School Children
Yun Ahn, Seo Yeon Ko, Kyung Won Kim
Korean J Community Nutr 2009;14(3):266-276.   Published online June 30, 2009
AbstractAbstract PDF
The purpose of this study was to implement and evaluate the nutrition education program for elementary school children. Subjects were 5th graders (n = 142) of an elementary school in Seoul, and 138 children completed four sessions of nutrition education during March-April, 2008. One group pretest-posttest design was used to evaluate the program effectiveness. Anthropometric measurements and measurements on nutrition knowledge, eating attitudes and eating behavior were done before and after education. Data were analyzed using paired t-test, t-test and chi-sqaretest. After completing nutrition education, body mass index (from 19.3 to 18.9), fat mass (from 10.9 kg to 10.1 kg), percent body fat (from 25% to 23.3%) of subjects decreased significantly (p< 0.001). Percentages of overweight or obese children were 24.6% at pretest and decreased to 20.3% at posttest, although it did not reach statistical significance. Total score of nutrition knowledge increased significantly from 11.9 (59.5/100) at pretest to 14.7 (73.5/100) at posttest (p< 0.001). After nutrition education, percentages of correct answers increased significantly in 10 knowledge items out of 20 items. These included items such as desirable weight control, energy requirements for boys, food groups, snack, and function of fat and balanced meals (p< 0.001). Total score of eating attitudes increased significantly from 35.1 to 36.9 (p< 0.001). Attitude of applying nutrition knowledge to daily life (p< 0.001), interest toward nutrition and health (p< 0.001), attitude of moderating food intake (p< 0.01), and attitude toward eating habit and future health (p< 0.05) were significantly different between pretest and posttest. Total score of eating behaviors increased significantly from 46.7 (possible score: 20-60) to 49.5 by nutrition education (p< 0.001). Improvement in eight eating behaviors were noticed after nutrition education. These included eating meals slowly, eat protein foods (p< 0.001), eating breakfast, eating meals regularly, eating meals with diverse foods, having dairy foods, eating foods using plant oils (p< 0.01), and having grains (p< 0.05). Subjects evaluated quite positively in attractiveness of program, understanding of program contents, helpfulness of program in improving nutrition knowledge and meal management. Study results show that the nutrition education program was effective in improving nutrition knowledge, eating attitudes and changing eating behaviors of children. This program can be used in nutrition education of children at school or at public health centers
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[English]
Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians
Yun Ahn, Hyungmee Kim, Jung Sook Seo, Eun Young Yoon, Hyun Joo Bae, Kyungwon Kim
Korean J Community Nutr 2007;12(4):405-416.   Published online August 31, 2007
AbstractAbstract PDF
This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (< or = 10 years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1%) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/ internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.
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[English]
Development of Nutrition Education Materials for Healthy Aging
Yun Ahn, Kyung A Kim, Hyunjoo Kang, Kyungwon Kim
Korean J Community Nutr 2006;11(6):740-749.   Published online December 31, 2006
AbstractAbstract PDF
The objective of this study was to develop nutrition education materials for older adults, 'nutritional management for healthy aging'. A booklet and four leaflets were developed based on lesson plans. Topics of the lesson plans included eating habit assessment, Korean food guide pyramid, meal planning, eating sensibly and weight management. The titles of the leaflets were 'Eating right for healthy aging', 'Eat calcium-rich foods', 'Enjoy fruits & vegetables' and 'Weight management'. Illustrations and icons appropriate to the texts were designed using Illustrator 9.0 and Photoshop 6.0. Booklet (letter size, 5 chapters, 44 pages) and leaflets (B4 size, 6 sections) focused on modifying undesirable eating habits, providing practical tips for desirable behaviors, and behavioral modification such as recording in a food diary, goal setting and increasing self-efficacy. The drafts were pilot-tested by interviews with older adults(n=10), and minor changes were made. The characteristics of revised materials are as follows; i) materials focused on providing desirable eating behaviors for healthy aging, ii) messages were simple and specific, iii) large fonts(13 pt) were used and materials included interesting pictures and illustrations, iv) materials provided tips for balanced diets and recipes for older adults, v) materials included sections for participation of learners including assessment of nutritional risk factors and obesity, meal planning and games. The revised materials are self-explanatory and can be used by older adults and in nutrition education for older adults.
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[English]
A Study on Weight Control, Nutritional Knowledge, Dietary Attitudes and Eating Behaviors among High School Female Students
Yun Ahn, Hyungmee Kim, Kyungwon Kim
Korean J Community Nutr 2006;11(2):205-217.   Published online April 30, 2006
AbstractAbstract PDF
This study was designed to examine weight control, nutritional knowledge, dietary attitudes and eating behaviors of 370 high school girls and to investigate if there were differences in these variables by weight control status. The weight control attempters (65.1%) had significantly higher body weight and BMI (p<0.001). The difference between desired and current body weight was -9.1 kg in the attempters, showing a significantly higher difference than the counterparts (p<0.001). The attempters also showed more interest toward weight control (p<0.001), but were less satisfied with their body size (p<0.001). Most of subjects (88.1%), especially in the attempters (96.7%) responded that they would try to control their weights in the future. The regular exerciser was 22.9% in the attempters while the percentage of the counterparts was 11.9% (p<0.05). The use of internet or television watching was not significantly different by weight control status. Subjects scored 15.8 out of 20 on a nutritional knowledge scale, which showed a moderate level of knowledge. The nutritional knowledge score was 15.7 for the attempters and 15.8 for the counterparts. None of the nutritional knowledge items reached statistical significance, although the percentages of correct answers regarding weight control or balanced meals were slightly lower in the attempters. The attempters showed more favorable eating attitudes than the counterparts (p<0.001), especially in the attitudes of applying nutritional knowledge to daily life (p<0.01), attitudes for modifying diets (p<0.01) and importance of having adequate meals (p<0.01). The eating behavior was moderate, with mean scores of 31.1 (possible score: 15-45). Subjects showed problems in eating a variety of foods, eating meals regularly, eating slowly, eating breakfast and consumption of some food groups (e.g., dairy foods, fruits). The attempters consumed seaweeds more frequently than the counterparts (p<0.05). Although there were not many significant differences by weight control status, this study suggested that nutrition education for adolescent girls should be planned to provide nutrition information regarding desirable weight control as well as modifying diets and eating behaviors.
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[English]
A Study of Weight Control and Associated Factors among High School Female Students
Yun Ahn, Hyungmee Kim, Kyungwon Kim
Korean J Community Nutr 2005;10(6):814-824.   Published online December 31, 2005
AbstractAbstract PDF
The study purpose was to examine weight control status and related factors among 370 high school girls in Seoul. Factors examined included interest toward weight control, body satisfaction, body image, beliefs regarding weight control and self-efficacy. 65.1% had attempted to control weight and were categorized into attempt group. Those in the attempt group had higher body weight (p<0.001) and BMI (p<0.001) than the counterparts. They tried to control weight 2.9 times on average (22.4 days each time). The major information sources for weight control were internet (62.8%), and TV/ radio (17.1%). Exercise was most commonly used for weight control, followed by reducing meal amount and skipping dinner. The attempt group was less satisfied with body size (p<0.001) and perceived their body sizs as heavier than the counterparts (p<0.001), but they showed more interest toward weight control (p<0.001). The ideal body size of society or the body size that they want was very thin in both groups. Twelve out of 20 beliefs regarding weight control were significantly different between the two groups. The attempt group believed more strongly on the advantages such as increased self-confidence, appearance, attractiveness (p<0.001) and 'good for making friends' (p<0.01). In contrast, the attempt group believed less strongly about the disadvantages including harmful effects on health (p<0.001), parents' dislike, feelings of discouragement (p<0.01) and becoming (p<0.05). The attempt group showed lower overall self-efficacy to control overeating (p<0.05) than the counterparts. Especially, the attempt group felt less control of overeating in situations such as eating-out, after school, when they are with family (p<0.01) or with friends, when they feel hungry, during examination periods and when others offer food (p<0.05). This study suggested that weight management education for adolescents include strategies for changing body image and beliefs regarding weight control, as well as increasing self-efficacy to control overeating.
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[English]
Fast Food Consumption and Related Factors among University Students in Daejeon
Kyung Won Kim, Yun Ahn, Hyung Mee Kim
Korean J Community Nutr 2004;9(1):47-57.   Published online February 29, 2004
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The study purpose was to investigate the factors related to fast food consumption of university students. Factors were identified using the Theory of Planned Behavior. Based on the pilot study, 18 behavioral beliefs, 7 normative beliefs and 19 control beliefs were identified. Data (n = 269) were analyzed using analysis of variance or chi-square tests. Subjects were categorized into non-users (27.9%), users (42%) and frequent users ( > or = 2 times/week, 30.1%). Regarding behavioral beliefs, users or frequent users responded more positively on advantages of eating fast foods including 'taste' (p < 0.001), 'making me feel full' (p < 0.001), 'diverse menus' (p < 0.05) than non-users. Compared to users, non-users responded more positively on the item that eating fast foods leads to eat vegetables less (p < 0.05), and negatively on 'making me eat more salt'(p < 0.05). Most of the referent groups, parents (p < 0.001), sisters/brothers (p < 0.01), relatives (p < 0.01), friends (p < 0.05), boy/girl friends (p < 0.05) were important sources of influence regarding subjects' fast food consumption. Users or frequent users felt less control over factors or situations that make it consume fast foods (9 out of 19 control beliefs). These factors included; availability issues (p < 0.001), 'not having other foods on hand'(p < 0.01), 'others eating together like fast foods', 'convenience', 'social increase in fast food use', 'easy to get fast foods anytime' (p < 0.05). In addition, users of fast foods were more likely to eat fast foods when they don't have time, when they do not like to cook, when they feel hungry (p < 0.05). These results suggest that interventions for university students include strategies to moderate fast food use by modifying behavioral beliefs, suggesting alternative menus and behavior modification techniques, increasing perception of control, and eliciting social support.
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Korean J Community Nutr : Korean Journal of Community Nutrition
© The Korean Society of Community Nutrition.
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