Korean Journal of Community Nutrition

Volume 17(1); February 2012

Original Articles

[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

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

Citations to this article as recorded by

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

48 View
0 Download
19 Crossref

[English]
Vitamin A Intakes and Food Sources of Vitamin A in Female University Students: Jee Young Yeon, Yun Jung Bae; Korean J Community Nutr 2012;17(1):14-25. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.14

Abstract PDF PubReader

The purpose of this study was to estimate the daily intake of vitamin A in Korean female university students. Vitamin A intake was estimated using an inconsecutive 3-day dietary intake survey from 481 young women. Vitamin A intake values were calculated based on the data in USDA database. Average age, height, and weight of the subjects were 20.05 years, 162.13 cm and 54.38 kg, respectively. The subject's average intake of energy was 1645.67 kcal. The mean vitamin A, retinol and beta carotene intakes were 908.35 +/- 863.18 ug retinol equivalent/day, 199.19 +/- 166.00 ug/day and 3872.59 +/- 4972.17 ug/day, respectively. The 21.83% of the subjects consumed less than the Estimated Average Requirement (EAR) for vitamin A. And subjects consumed 141.69% of the Recommended Nutrient Intake (RNI) for vitamin A. Food groups consumed with high vitamin A content in our subjects included vegetables (423.96 ug RE/day), potato and starches (213.64 ug RE/day), cereals (62.60 ug RE/day), eggs (55.17 ug RE/day) and milks (53.45 ug RE/day). The major food sources of vitamin A were sweet potato, carrot, spinach, egg, and cereal, and the top 30 foods provided 89.57% of total vitamin A. Also animal-derived food provided 9.65% of the vitamin A intake from the top 30 foods. In conclusion, judging from RNI, the vitamin A intake of the Korean female university students in this study was generally adequate. The result of our study may be used as a basis for follow-up studies of vitamin A intake like assessment of vitamin A nutritional status or evaluation of carotenoid food sources in Korean young women.

Citations

Citations to this article as recorded by

Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method
Ji Hyun Lee, Hee Na Lee, Jung-Ah Shin, Ji Yeon Chun, Junsoo Lee, Ki-Teak Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 234. CrossRef

52 View
0 Download
1 Crossref

[English]
Intake Pattern and Needs Assessment for the Development of Web-Contents on Health Functional Foods according to Age of Adults: Jeong Ohn, Jung Hee Kim; Korean J Community Nutr 2012;17(1):26-37. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.26

Abstract PDF PubReader

This study was done to analyze the consumption patterns of health functional food (HFF) as well as to perform needs assessment for the development of web-contents on HFF according to age of adults. The subjects were 238 male and female adults, divided into 4 groups by their age. This study collected all information by self-administrated questionnaires. The awareness on HFF was high in the older adults. The younger adults showed more negative responses to reliability and safety on HFF. The main reason for the consumption of HFF was to supplement nutrients and to prevent diseases. The main types of HFF consumed by adults were nutritional supplementary food, red ginseng products, and glucosamine products. There was higher consumption of nutritional supplementary food in the younger adults and glucosamine products in the older adults. Internet users had low level of satisfaction, with tendency to complain poor contents, reliability, difficulties in searching as problems of the pre-existing HFF websites. As useful methods for provision of information on HFF, most adults wanted general information, articles written by experts and videos. They also wanted to know the safety and side effects of HFF. Requirement of contents composition were various in-depth information, clear indication of citation, fresh updated data while that of display composition was easily-findable, uncomplicated, allowing mutual exchange of communication through bulletin board. These results can be used as basic data that reflect the consumer's needs for developing HFF web-contents according to age of adults.

Citations

Citations to this article as recorded by

Systematic Search and Qualitative Evaluation of Dietary Supplement Mobile Applications: Using the Mobile Application Rating Scale (MARS)
Hyeon Ji Lee, Si Hyun Seong, Hyunjin Chung, Yun Jeong Lee, Jae-Hyun Kim
Korean Journal of Clinical Pharmacy.2023; 33(1): 51. CrossRef
Optimization of an analytical HPLC-DAD method for detecting hydroxycinnamic acid derivatives from mixtures of Saussurea grandifolia and Taraxacum coreanum
Hak-Dong Lee, Leo Adrianne Paje, Sullim Lee, Ki Sung Kang, Kyungki Hong, Hyukjin Kwon, Sanghyun Lee
Applied Biological Chemistry.2021;[Epub] CrossRef
Qualitative Study on Consumer Experience of Digestive Enzymes Containing Medicinal Herbs
Sang-Hoon Yoon, Jungtae Leem, Younghee Yun, Ye-Yong Choi, Eunji Lee, Jongseung Park, Moonjoo Cheong
The Journal of Internal Korean Medicine.2020; 41(1): 14. CrossRef
Relationship between job stress, health functional food selection attributes, and consumption values among workers for information technology in Gyeonggi area
Ji-Eun Jung, Sung-Eun Kim
Journal of Nutrition and Health.2020; 53(1): 54. CrossRef
Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer
Su Jin Kim, Seon Young You, Min A Lee, Eunju Park
Korean Journal of Community Nutrition.2019; 24(5): 374. CrossRef
Consumer Perception Survey on the Health Functional Foods for Weight Control
Mi-Young Park, Kyung-Hye Kong, Myoungsook Lee
Journal of the East Asian Society of Dietary Life.2019; 29(2): 148. 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
Clinical Information on Green Tea Extract Used for Weight Loss
Youngjin Youn, Sangyoon Shin, Kyeong Hye Jeong, Euni Lee
Korean Journal of Clinical Pharmacy.2018; 28(4): 342. CrossRef
The effects of cold treatment on the pupal period, emergence rate, and number of Protaetia brevitarsis larvae spawned
Heeseung Jang, Moon Bo Choi, Hyoki Lee, Yeongbu Kim, Ohseok Kwon
Entomological Research.2018; 48(6): 550. CrossRef
Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeonggi-do Area
Young-Soon Kim, Byung Bum Choi
The Korean Journal of Food And Nutrition.2016; 29(2): 206. CrossRef
A Study on Perception and Usage Status on Health Functional Foods in Women according to Menopause Status
Heesook Lim, Tae-Hee Kim, Hae-Hyeog Lee
Journal of Menopausal Medicine.2016; 22(1): 20. CrossRef
Analysis for Individual-authorization of Functional Food Materials in Korea
Chang-Gue Son
Journal of Korean Medicine.2015; 36(4): 35. CrossRef
Influencing Factors of Sales Process and Task Education on Sales of Health Functional Food in Door-to-door Saleswomen
Minyoung Nam, Sun Yoon, Hae-Young Lee, Hye-Kyung Chung
Journal of the Korean Society of Food Culture.2014; 29(4): 326. CrossRef
Progress of Functional Food Market in Korea and Strategy of Korean Medicine
Son Chang-Gue
Journal of Korean Medicine.2014; 35(1): 68. CrossRef
The relationship between Intake of Health Foods and Dietary Behavior in Middle-Aged Women
Mi-Hee Kim, Hye-Jin Lee, Mi-Jeong Kim, Kyung-Hea Lee
Korean Journal of Community Nutrition.2014; 19(5): 436. CrossRef
Industry and Consumers Awareness for Effective Management of Functional Animal-based Foods in South Korea
Seo-Hyun Wi, Jung-Min Park, Sung-Hwan Wee, Jae-Woo Park, Jin-Man Kim
Preventive Nutrition and Food Science.2013; 18(4): 242. CrossRef
Effect of Korean black raspberry (Rubus coreanus Miquel) fruit administration on DNA damage levels in smokers and screening biomarker investigation using 1H-NMR-based metabolic profiling
Hyo Won Suh, So-Hyun Kim, Shin Jung Park, Sun-Hee Hyun, Seok-Young Lee, Joong-Hyuck Auh, Hong Jin Lee, Soo-Muk Cho, Jung-Hyun Kim, Hyung-Kyoon Choi
Food Research International.2013; 54(1): 1255. CrossRef
Study on purchase and intake patterns of individuals consuming dietary formula for weight control or health/functional foods
Hye Suk Won, Hyo Jin Lee, Jin Sook Kwak, Joohee Kim, Mi Kyung Kim, Oran Kwon
Korean Journal of Nutrition.2012; 45(6): 541. CrossRef

51 View
1 Download
18 Crossref

[English]
A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea: Hyun Hee Kim, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2012;17(1):38-48. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.38

Abstract PDF PubReader

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

Citations

Citations to this article as recorded by

Estimation model for habitual 24-hour urinary-sodium excretion using simple questionnaires from normotensive Koreans
Ji-Sook Kong, Yeon-Kyung Lee, Mi Kyung Kim, Mi-Kyeong Choi, Young-Ran Heo, Taisun Hyun, Sun Mee Kim, Eun-Soon Lyu, Se-Young Oh, Hae-Ryun Park, Moo-Yong Rhee, Hee-Kyong Ro, Mi Kyung Song, Tatsuo Shimosawa
PLOS ONE.2018; 13(2): e0192588. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef
Salt Preference and Sodium Intake among Pregnant Women
Mi Jeung Im, Dong Sook Cho
Korean Journal of Women Health Nursing.2016; 22(4): 297. CrossRef
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups
Hei-Ryeo Yoon, Nam-E Kang, Juhyeon Kim
Korean Journal of Food & Cookery Science.2016; 32(3): 333. CrossRef
Healthy eating exploratory program for the elderly: Low salt intake in congregate meal service
Sunhee Seo, O.Y. Kim, J. Ahn
The Journal of nutrition, health and aging.2016; 20(3): 316. CrossRef
Comparison of salty taste assessment, high-salt dietary attitude and high-salt dietary behavior by stage of behavior change among students in Daegu
Hye-Hyun Hwang, Eun-Kyung Shin, Hye-Jin Lee, Tae-Yoon Hwang, Young Ae Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2016; 49(1): 36. CrossRef
Salt-Related Dietary Attitudes, Behaviors, and Nutrition Knowledge of University Students according to Estimated Salt Intake Using Urinary Salt Signal
Mi-Hyun Kim, Daun Min, Eungyoung Jang, Jee-Young Yeon, Jong Wook Kim, Yun-Jung Bae
Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 226. CrossRef
A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
Mi-Hyun Kim, Jee-Young Yeon, Jong Wook Kim, Jae-Eon Byun, So-Young Bu, Mi-Kyeong Choi, Yun-Jung Bae
Korean Journal of Community Nutrition.2015; 20(5): 327. CrossRef
Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children
Ye Seul Kim, Hong Mie Lee, Jung Hee Kim
Korean Journal of Community Nutrition.2015; 20(1): 11. CrossRef
Study on Sodium-related Dietary Attitude, Behaviors according to Practice of Dietary Guidelines of University Students
Yun-Jung Bae, Seung-Eun No, Jeong-Hwa Seo, Joo-Hee Son, Mi-Jin Lee, Da-Woon Jung
The Korean Journal of Food And Nutrition.2015; 28(3): 376. CrossRef
A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea
Lin Jiang, Yun-Young Jung, Hyung-Sook Kim, Gi-Seon Nam, Jin-Sook Yun, Jong-Wook Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2015; 20(2): 109. CrossRef
The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
Mee Sook Lee
Korean Journal of Community Nutrition.2014; 19(5): 448. CrossRef
Salt-related Dietary Behaviors of University Students in Gyeongbuk Area
Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2014; 43(7): 1122. CrossRef
A Study on the Knowledge, Dietary Behavior related to Sodium, Attitudes towards a Low-Salt Diet of Adults in the Jeonbuk Area
Jeongok Rho, Hyuna Kim
Korean Journal of Human Ecology.2013; 22(4): 693. CrossRef
Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables
Hyun-Hee Kim, Yeon-Kyung Lee
Korean Journal of Nutrition.2013; 46(1): 26. CrossRef
Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China
Lin Jiang, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2013; 18(6): 555. CrossRef
The Development of a Taste Kit for Education and Research into Sensory Characteristics
Mi-Hye Kim, Hae-Kyung Chung
Journal of the Korean Society of Food Culture.2013; 28(6): 585. CrossRef
Association between Preferences of Salty Food and Acuity and Preferences of Taste of the Elderly People Living in Rural Area
Mee Sook Lee
Korean Journal of Community Nutrition.2013; 18(3): 223. CrossRef
The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey
In-Ae Chun, Jong Park, Mi-Ah Han, Seong-Woo Choi, So-Yeon Ryu
Journal of the Korean Dietetic Association.2013; 19(3): 223. CrossRef
Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
Ji-Ae Kim, Yun-Hwa Kim, Moon-Young Ann, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2012; 17(5): 637. CrossRef

47 View
0 Download
20 Crossref

[English]
A Study of Nutrient Intakes, Blood Lipids and Bone Mineral Density according to Obesity Degree by Percentage of Body Fat and Age between Male and Female Teacher in Jeonbuk Province, Korea: Hye Soon Chang; Korean J Community Nutr 2012;17(1):49-68. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.49

Abstract PDF PubReader

The purpose of this study was to compare nutrient intakes, blood lipids and bone mineral density of male (n = 59) and female (n = 172) teachers according to the obesity index by percentage of body fat and age. The energy intakes of obesity group were higher than normal group in male (p < 0.05), but were not significant in female. The protein intake ratio among three energy nutrients for male was higher than female (p < 0.001), and lipid intake ratio of obesity group in female was a little higher than male that was not significant. TC, LDL, TC/HDL, risk of coronary heart disease, blood glucose and blood pressure of obesity group were higher than normal group in female (p < 0.01 ~ p < 0.001), but were little significance in male. Risk of coronary heart disease was affected by gender (p < 0.001), obesity degree (p < 0.01), age (p < 0.001), and interaction of gender and age (p < 0.001). Blood glucose was affected by obesity degree (p < 0.05), but was not affected by age. T-scores of forearm for female (= -1.42) were lower than that of male (= -0.95), and T-scores of obesity group in male (= 0.12) were higher than that of normal group (= -0.33) but were not significant in female. The T-scores of forearm for female were affected by age (p < 0.05) and gender (p < 0.01), but calcaneus was not affected by gender. These results suggest lipid intake ratio should be balanced for obesity group in female. Nutritional education for treatment obesity to prevent hyperlipidemia and arteriosclerosis is necessary for obesity group and older age groups. T-scores of forearm were lower than calcaneus, so arm exercise would be especially required to prevent osteoporosis for older age women groups.

Citations

Citations to this article as recorded by

Machine learning-based obesity classification considering 3D body scanner measurements
Seungjin Jeon, Minji Kim, Jiwun Yoon, Sangyong Lee, Sekyoung Youm
Scientific Reports.2023;[Epub] CrossRef
Current progress of nanomedicine for prostate cancer diagnosis and treatment
Jiang Zhao, Chi Zhang, Weihao Wang, Chen Li, Xupeng Mu, Kebang Hu
Biomedicine & Pharmacotherapy.2022; 155: 113714. CrossRef
A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of Teacher in Jeonbuk Province, Korea
Hye-Soon Chang
Journal of The Korean Society of Food Culture.2015; 30(1): 105. CrossRef
Analysis of Bone Mineral Density, Biochemical Index and Nutrient Intakes of 30-70 Years Old Women: Based on 2011 KNHANES
Jae Ok Koo, Myung Sook Kim
Korean Journal of Community Nutrition.2014; 19(4): 328. CrossRef

57 View
0 Download
4 Crossref

[English]
Nutritional Status, Quality of Diet and Quality of Life in Postmenopausal Women with Mild Climacteric Symptoms Based on Food Group Intake Patterns: Okhwa Lee, Jinkyung Kim, Hansongyi Lee, Ryowon Choue; Korean J Community Nutr 2012;17(1):69-80. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.69

Abstract PDF PubReader

This study was conducted to examine the nutritional status, quality of diet and quality of life in postmenopausal women with mild climacteric symptoms based on their food group intake patterns. The data for nutritional status were obtained using 3-day records. Quality of diet was assessed by INQ, NAR, MAR, DDS, DVS, DQI-I. Climacteric symptoms were analyzed by the questionnaire of Kupperman's index and MENoL. The subjects were classified into the five groups, GMVDF, GMVdF, GMVDf, GMVdf, GmVDF according to their food group intake patterns. Analysis of nutrient intakes showed that the GMVDF group took significantly higher levels of kcal, carbohydrate, protein, fat, vitamin A, thiamin, riboflavin, folate, vitamin C, vitamin E, calcium, phosphorous, sodium, iron, zinc and fiber than GMVdf group did (p < 0.05). INQ of Ca and Fe appeared to be higher in GMVDF than in GMVdf groups (p < 0.05). Analysis of NARs showed that missing milk groups took lower riboflavin, Ca and P than other groups did as the same result with MAR (p < 0.05). Analysis of DDS and DQI showed that GMVdf group had the lowest quality of diet (p < 0.05); however, no difference was found on DVS. The GMVdf group showed the worst climacteric symptoms compared with those of the other groups (p < 0.05). However, we couldn't observe any differences in menopause-specific quality of life among the groups. In conclusion, it would be beneficial to meet all five food groups to increase the quality of diet and to reduce the climacteric symptoms in postmenopausal women.

Citations

Citations to this article as recorded by

Development of evaluation items for accessing practice and compliance with dietary guidelines among Korean adults
Min-Ah Kim, Sung-Min Yook, Jieun Oh, Jimin Lim, Hye Ji Seo, Young-Suk Lim, Ji Soo Oh, Hye-Young Kim, Ji-Yun Hwang
Journal of Nutrition and Health.2024; 57(2): 244. CrossRef
Comparison of Nutrient Intake and Diet Assessment according to the Subjective Health Perception and Disease Existence : The Korea National Health and Nutrition Examination Survey Data(2013~2017) Analysis
Yi-Na Yoon, Bok-Mi Jung
The Korean Journal of Community Living Science.2021; 32(3): 395. CrossRef
Marine Healing, but Not Additional Intake of Undaria pinnatifida, Benefits Physical and Emotional Exhaustion Symptoms of Menopause
Hyunju Yun, Bora Lee, Sung Jae Lee, Clara Yongjoo Park
Clinical Nutrition Research.2020; 9(1): 1. CrossRef
Changes in Dietary Quality among Vietnamese Women Immigrants in Korea and Comparison with Korean Women
Young-Ah Cho, Do-Yeon Kim, Ryowon Choue, Hyunjung Lim
Clinical Nutrition Research.2018; 7(3): 178. CrossRef
Effects of Nutrition Education and Exercise Program on Obesity Index and Behavioral Modification in Moderate Obese Women
Myung-Hee Chang, Su-Jin Jung
Korean Journal of Community Nutrition.2018; 23(4): 318. CrossRef
Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units
Se-Yeon Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2017; 22(4): 307. CrossRef
Evaluation of Anthropometric Characteristics, Bone Density, Food Intake Frequency, Nutrient Intakes, and Diet Quality of Preand Postmenopausal Women : Based on 2008∼2011 Korean National Health and Nutrition Examination Survey
Soon Nam Choi, Kwang Hyun Jho, Nam Yong Chung
Journal of the East Asian Society of Dietary Life.2017; 27(5): 500. CrossRef
Use of the Menopause-Specific Quality of Life (MENQOL) questionnaire in research and clinical practice: a comprehensive scoping review
Beate C. Sydora, Hilary Fast, Sandy Campbell, Nese Yuksel, Jacqueline E. Lewis, Sue Ross
Menopause.2016; 23(9): 1038. CrossRef
Health Status Assessment Tool Development based on Dietary Patterns in Middle-Aged Women
Hye-Jin Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(1): 37. CrossRef
Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice
Jin Young Lee, Kyung Soo Han
Journal of The Korean Society of Food Culture.2015; 30(5): 629. CrossRef
Effects of Inhalation of Essential Oil of Citrus aurantium L. var. amara on Menopausal Symptoms, Stress, and Estrogen in Postmenopausal Women: A Randomized Controlled Trial
Seo Yeon Choi, Purum Kang, Hui Su Lee, Geun Hee Seol, Ping Liu
Evidence-Based Complementary and Alternative Medicine.2014;[Epub] CrossRef
Dietary Habits and Climacteric Symptoms according to the Level of Food Supplement Use of Middle-aged Women
Mi Jeong Kim, Kyung-Hea Lee
Journal of the Korean Society of Food Science and Nutrition.2013; 42(7): 1054. CrossRef
Evaluation of Diet Quality according to Self-Rated Health Status of Korean Middle-Aged Women -Based on 2008~2009 Korean National Health and Nutrition Examination Survey-
Hye-Jin Lee, Kyung-Hea Lee
Journal of the Korean Society of Food Science and Nutrition.2013; 42(9): 1395. CrossRef
Characteristics of the Health Factors in 45~60 Year Old Korean Women related to Menopausal Stages - Based on 2008~2009 Korean National Health and Nutrition Examination Survey -
Hye-Jin Lee, Kwang-Hyun Cho, Kyung-Hea Lee
Korean Journal of Community Nutrition.2012; 17(4): 450. CrossRef

41 View
2 Download
14 Crossref

[English]
Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group: Ji Young Park, Ji Na Kim, Wan Soo Hong, Weon Sun Shin; Korean J Community Nutr 2012;17(1):81-90. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.81

Abstract PDF PubReader

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70~74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

Citations

Citations to this article as recorded by

The Trend of Chronic Diseases Among Older Koreans, 2004–2020: Age–Period–Cohort Analysis
Eun Ha Namkung, Sung Hye Kang, Jessica A Kelley
The Journals of Gerontology, Series B: Psychological Sciences and Social Sciences.2024;[Epub] CrossRef
Profiling the socioeconomic characteristics, dietary intake, and health status of Korean older adults for nutrition plan customization: a comparison of principal component, factor, and cluster analyses
Kyungsook Woo, Kirang Kim
Epidemiology and Health.2024; : e2024043. CrossRef
Development and Application of an Evaluation Framework for Elderly-friendly Home Meal Replacements
Heena Noh, Kijung Park
Journal of the Korean Institute of Industrial Engineers.2022; 48(1): 52. CrossRef
Packaging technology for home meal replacement: Innovations and future prospective
Nattinee Bumbudsanpharoke, Seonghyuk Ko
Food Control.2022; 132: 108470. CrossRef
Need for Nutritious Convenience Foods for the Elderly Population: A Review
Vyoma Agarwal, Ila Joshi
Current Nutrition & Food Science.2021; 17(4): 384. CrossRef
Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea
Eun-Sun Park, Mi-Hyun Kim, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2019; 29(6): 501. CrossRef
Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul
Hyo-Hyun Jang, Seung-Joo Lee
Journal of the East Asian Society of Dietary Life.2017; 27(2): 124. CrossRef
Analysis of Food Preference, Recognition and Experience of Elderly Foods among Elderly People
Mi Young Kim, Yoo Na Lee
The Korean Journal of Food And Nutrition.2016; 29(6): 971. CrossRef
Study on Demand Elderly Foods and Food Preferences among Elderly People at Senior Welfare Centers in Seoul
Kwang-Jin Shin, Eun Jung Lee, Seung-Joo Lee
Journal of the East Asian Society of Dietary Life.2016; 26(1): 1. 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
Demand for Elderly Food Development: Relation to Oral and Overall Health -Focused on the Elderly Who Are Using Senior Welfare Centers in Seoul-
Geum-Yong Lee, Jung-Ah Han
Journal of the Korean Society of Food Science and Nutrition.2015; 44(3): 370. CrossRef
Importance-Performance and Willingness to Purchase Analyses of Home Meal Replacement Using Eco-Friendly Food Ingredients in Undergraduates according to Gender
Young-Gil Jeong, In-Seon Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1873. CrossRef
A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly
Ji-Eun Jang, Ji-Na Kim, Soojin Park, Weon-Sun Shin
Journal of the Korean Society of Food Culture.2014; 29(2): 163. CrossRef
The Perception of Aseptic Foods in Cancer Patients
Kyung-A Lee, Eun-Joo Son, Beom-Seok Song, Jae-Hun Kim, Ju-Woon Lee, Eun-Soon Lyu
Journal of the Korean Society of Food Science and Nutrition.2013; 42(2): 203. CrossRef
Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010
Ji Eun Park, Hee Jung An, Sung Ug Jung, Yoonna Lee, Cho-il Kim, Young Ai Jang
Journal of Nutrition and Health.2013; 46(3): 285. CrossRef

49 View
0 Download
15 Crossref

[English]
Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea: Sooyoun Kwon, Youngmi Lee, Soyoung Kim, Jinyoung Kim, Jihyun Yoon; Korean J Community Nutr 2012;17(1):91-100. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.91

Abstract PDF PubReader

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

Citations

Citations to this article as recorded by

Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Food Service Status at Community Child Care Centers in Busan
Jeong-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 50. CrossRef

46 View
0 Download
2 Crossref

[English]
Nutritional Status and Dietary Change after Gastrectomy of Gastric Cancer Patients: Young Ok Park, So Yoon Yoon, Shin Sook Kang, Sang Mi Han, Eun Hee Kang; Korean J Community Nutr 2012;17(1):101-108. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.101

Abstract PDF PubReader

The purpose of this survey is to investigate the nutritional status and dietary intake of gastrectomized cancer patients in Asan Medical Center. The subjects were 98 patients, who underwent a gastrectomy due to gastric cancer and were admitted to the General Surgery Department during March 2007 to December 2007. We examined general characteristics (sex, age, clinicopathological stage, type of operation), anthropometric data (height, weight change), biochemical data (red blood cell RBC, hemoglobin HGB, hematocrit HCT, mean corpuscular volume MCV, total lymphocyte count TLC, albumin, total cholesterol), dietary intake and dietary intake related symptoms. Weight loss of gastrectomized patients was 9.0 +/- 4.3% from preillness weight to visiting out-patient department (OPD) weight. Biochemical data (RBC, HGB, HCT, MCV, TLC, albumin, total cholesterol) significantly deteriorated after gastrectomy. However, outpatient visits were all restored to the normal range. Postoperative energy intake was 785.0 +/- 164.2 kcal, which corresponds to 41.6 +/- 9.6% of daily energy requirement. The cause of poor oral intake is mostly fear, abdominal pain and abdominal discomfort. Therefore, to control pre-or post-operative weight change in the future requires, focusing on the body weight to maintain a normal or usual nutrition by interventions and increased caloric intake during hospitalization for the development of nutrient-dense meals. In addition, as the main reason of the lack of intake of meals after the gastrectomy was fear, the patients should be actively encouraged to consider the importance of eating proper meals.

Citations

Citations to this article as recorded by

Comparison of blood biochemical characteristics and dietary intake by sex in gastric cancer patients over 40 years in Korea based on 7th (2016-2018) Korea National Health and Nutrition Examination Survey: a cross-sectional study
Hyeon-Ju Lee, Sung-Won Oh, Sook-Bae Kim
Korean Journal of Community Nutrition.2023; 28(1): 48. CrossRef
Oral Nutritional Supplements Reduce Body Weight Loss after Gastrectomy in Patients with Gastric Cancer: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Mijoo Choi, Jong-Yeup Kim, Hyun-Hi Kang, Eunju Park, Sung Ryul Shim
Nutrients.2023; 15(18): 3924. CrossRef
[Republished study] Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery: A Comparative Study of Five Nutritional Screening Tools
Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha, Jung Eun Lee
Korean Journal of Community Nutrition.2022; 27(3): 205. CrossRef
Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery: A Comparative Study of Five Nutritional Screening Tools
Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha, Jung Eun Lee
Korean Journal of Community Nutrition.2021; 26(4): 280. CrossRef
A Case Study on the Customized Nutrition Intervention for a Patient with Primary Gastrointestinal Non-Hodgkin Lymphoma Underlying Chronic Kidney Disease
Young-Hwa Song, Han-Na Kwon, Jeong-Im Hong, Juyeon Park, Ji-Yeon Kim, Hye-Jin Kim
Clinical Nutrition Research.2020; 9(4): 332. CrossRef
Change in Dietary Intake and Nutritional Status Using Mealworms as Hospital Meal in Postoperative Patie
Seong Hyeon Kim, Jin Young Shon, Jun Sung Park, Jong Won Kim, Jung Hyun Kang, Eun Young Yun, Jae Sam Hwang, Hyung Mi Kim
Journal of the Korean Dietetic Association.2016; 22(4): 292. CrossRef
Development of a Self-Care Performance Scale for Patients with Stomach Cancer after Gastrectomy
Min Kyung Jeon, Geum Ja Park
Asian Oncology Nursing.2016; 16(2): 67. CrossRef
Postoperative Changes in Body Weight, Anxiety, Depression, and Quality of Life after Radical Gastrectomy among Patients with Gastric Cancer
Jin Ha Kim, Ja Yun Choi
Asian Oncology Nursing.2014; 14(3): 139. CrossRef

51 View
0 Download
8 Crossref

[English]
Change of Children's Meal Structure in Terms of Temporal and Spatial Dimensions : Analysis of the Data from the Korea National Health and Nutrition Examination Surveys of 1998 and 2009: Youngmi Lee, Jae Eun Shim, Jihyun Yoon; Korean J Community Nutr 2012;17(1):109-118. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.109

Abstract PDF PubReader

This study was conducted to characterize changes in the meal structure of Korean children in terms of temporal and spatial dimensions. The data of 1,891 and 1,627 school-aged children and adolescents extracted respectively from the 1998 and 2009 Korea National Health and Nutrition Examination Surveys were analyzed by gender, age group, and residential area. From 1998 to 2009, the total eating events increased from 4.3 to 4.6 (p = 0.001); the average number of meal intake decreased from 2.8 to 2.7 (p < 0.001) while that of snack intake increased from 1.5 to 1.9 (p < 0.001). The prevalence of "3 meals a day" pattern tended to decrease while that of "2 meals a day" pattern increased over the years. Especially, the "2 meals a day" pattern with "lunch + dinner" increased from 13% in 1998 to 20% in 2009. The percentage of eating breakfast or dinner at home decreased over the years. These results indicate that over the last decade, "destructuration" occurred in Korean children's meal structure in terms of temporal and spatial dimensions. Especially, such alteration was more distinctive in male than female and in the high school-aged group than the elementary or middle school-aged groups. Overall, the difference of meal structure between genders and residential areas became smaller while the difference among age groups became larger over the years.

Citations

Citations to this article as recorded by

Dietary Intake and Nutritional Status of Children and Adolescent According to the Meal Frequency: The 7th (2016–2018) Korean National Health and Nutrition Examination Survey
Yonghoon Ji, Junhee Park, Jun-Hyun Yoo
Korean Journal of Family Practice.2022; 12(3): 158. CrossRef
Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area: Based on Nutrition Quotient
Yun-Jung Bae, Seo Young Park, Hye-Rin Bak
Korean Journal of Community Nutrition.2020; 25(3): 179. CrossRef
Korean Adolescents’ Energy Intake of Selected Foods by Eating Place from 1998 to 2012 During Implementation of Two National School Nutrition Policies
Seul Ki Choi, Edward A. Frongillo, Christine E. Blake, James F. Thrasher
Journal of Hunger & Environmental Nutrition.2018; 13(1): 116. CrossRef
Associations between Exposure to Unhealthy Food Outlets Within Residential District and Obesity: Using Data from 2013 Census on Establishments and 2013-2014 Korea National Health and Nutrition Examination Survey
Yoonjung Kim, Sung Nim Han
Korean Journal of Community Nutrition.2016; 21(5): 463. CrossRef
Nutrient intakes and frequently consumed foods among Korean adults according to the intake frequency of Baechu (Chinese cabbage) kimchi: Based on the 2012~2013 Korea National Health and Nutrition Examination Survey
Ae-Wha Ha, Se-Young Ju
Journal of Nutrition and Health.2016; 49(2): 125. CrossRef
Recognition and Usage of Nutrition Labeling for Processed Foods and Restaurant Meals according to the Effort Level of Healthy Dietary Behavior in 5th Grade Elementary School Girls
Jin-Ah Moon, Jung-Eun Kong, Gui-Im Moon, Baeg-Won Kang, Jee-Young Yeon
The Korean Journal of Food And Nutrition.2015; 28(5): 849. CrossRef
Bite Force and Lip Closing Force Measurement in Preschool Children
Nayoung Cho, Hyeongun Kim, Jaegon Kim, Byeongju Baik, Yeonmi Yang
THE JOURNAL OF THE KOREAN ACADEMY OF PEDTATRIC DENTISTRY.2015; 42(3): 233. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
Perception on Nutrition Labeling of the Processed Food among Elementary School Students and Parents in Daegu Area
Jung Mi Kim, Mi Hee Lee, Nan Hee Lee
The Korean Journal of Food And Nutrition.2014; 27(6): 1107. CrossRef
Evaluation of items for the food behavior checklist and nutrition quotient score on children in rural areas of Gyeongbuk
Jung-Sun Yoo, Young-Sun Choi
Journal of Nutrition and Health.2013; 46(5): 427. CrossRef
Development of 'Children's Food Avatar' Application for Dietary Education
Joo-Han Cho, Sook-Bae Kim, Soon-Kyung Kim, Mi-Hyun Kim, Gap-Soo Kim, Se-Na Kim, So-Young Kim, Jeong-Weon Kim
Korean Journal of Community Nutrition.2013; 18(4): 299. CrossRef
Current Status and Strategic Plan of Nutrition Education Comparing Nutrition Teachers with Dietitians in Schools, Gyeonggi Area
Young-sun Hong, Joung-hee Lee
Korean Journal of Community Nutrition.2013; 18(3): 233. CrossRef

51 View
0 Download
12 Crossref

First
Prev
Page of 1
Next
Last

Previous issues