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- Volume 23(1); February 2018
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Original Articles
- [English]
- Effects of Educational Intervention about Breastfeeding on University Students' Knowledge and Attitudes toward Breastfeeding: Focusing on Gender Differences
- Jo Yoon Lee
- Korean J Community Nutr 2018;23(1):1-12. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.1
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Abstract
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PubReader - OBJECTIVES
The purpose of this study was to examine the impact of a targeted, practical education intervention on university students' knowledge and attitudes toward breastfeeding.
METHODS
A university curricular intervention was designed for students to increase their knowledge and positive attitude toward breastfeeding issues. The participants attended a breastfeeding education lectures two hours of weekly for fifteen weeks in university; 61 students (female, n=31 and male, n=30) participated. The pre- and post-measurements included future breastfeeding intention, knowledge, attitude and perceived control beliefs scores based on the results of a questionnaire.
RESULTS
The statistical analysis results revealed a significant difference in the pretest and posttest scores (0.57 to 5.10 points, p < 0.001) in regard to the students' breastfeeding knowledge. For female students, significant differences were observed in the future breastfeeding intention (p < 0.05), knowledge (p < 0.001), and attitudes towards breastfeeding (p < 0.05) between the pretest and posttest scores. For male students, there were no significant differences in the future breastfeeding intention, attitudes towards breastfeeding, and perceived control beliefs scores after the breastfeeding education lecture.
CONCLUSIONS
This study showed that the implementation of practical breastfeeding educational interventions helped improve university students' knowledge and attitudes toward breastfeeding. In summary, despite the limitations, it is necessary to pay more attention to improving students' knowledge and attitudes towards breastfeeding through university curricula.
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- [English]
- Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
- Mi Ran Park, Sook Bae Kim
- Korean J Community Nutr 2018;23(1):13-27. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.13
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Abstract
PDFPubReader
- OBJECTIVES
This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes.
METHODS
The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group.
RESULTS
After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, ‘taking a meal with salty and spicy food’ increased, while among nutrition knowledge, ‘functions of protein’, ‘functions of fat’, ‘foods with carbohydrates’, ‘foods with fat’, ‘foods with vitamins’, and ‘foods with minerals’ were increased. Nutrition adequacy ratio (NAR) scores for vitamin C, iron, and zinc were increased.
CONCLUSIONS
Nutrition education using a dietary guidebook for children developed by the KSCN & KFDA had positive effects on nutrition knowledge and qualitative nutrient intakes. These findings suggest that nutrition education focused on personalized daily energy and nutrient requirements may improve dietary attitude and quantitative nutrient intakes of children. -
Citations
Citations to this article as recorded by
- Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef - Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
Suhyang Jang, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(3): 167. CrossRef - Development of Educational Board Game for Dietary Education; ‘Food-Bicycle’
Jung Hoon Kim
Korean Journal of Human Ecology.2018; 27(5): 411. CrossRef
- Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
- 138 View
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- 3 Crossref
- [English]
- A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems
- Kyung Cheon Min, Wan Soo Hong
- Korean J Community Nutr 2018;23(1):28-37. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.28
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Abstract
PDFPubReader
- OBJECTIVES
This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems.
METHODS
Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis.
RESULTS
The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05).
CONCLUSIONS
The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.
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- [English]
- Association between Sodium Excretion and Obesity of Adults in Gwangju
- Mijin Jo, Young Ran Heo
- Korean J Community Nutr 2018;23(1):38-47. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.38
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Abstract
PDFPubReader
- PURPOSE
The aim of this study was to analyze the association between sodium excretion and obesity for healthy adults in the Gwangju area.
METHODS
The participants included 80 healthy adults aged 19 to 69 years in Gwangju. The dietary intake and sodium excretion were obtained using the 24-hour recall method and 24 hour urine collection. The participants were classified into two groups according to the amount of urinary sodium excretion: (≤ 141.75 mmol/dL, > 141.75 mmol/dL).
RESULTS
After adjusting for sex, age, smoking history, and income, the high excretion of sodium group was significantly higher for weight, body mass index, body fat mass, percent body fat, visceral fat area (VFA), waist circumference, hip circumference, and WHR. The energy and nutrients intake were significant after adjusting for sex, age, smoking history, and income. The LSE group had a significantly higher fat intake and Na/K intake ratio. The HSE group had significantly higher fiber intake, and K intake. As the amount of urinary sodium excretion increased, the risk of obesity before correction was 3.57 (95% CI: 1.13–11.25) times greater, and the risk of obesity of T3 increased significantly by 3.33 times (95% CI: 1.05–10.59). After correcting for sex and age, the obesity risk of T2 increased significantly by 4.23 times (95% CI: 1.11–16.06), and after correcting for sex, age, smoking history, and income, the obesity risk of T2 increased significantly by 6.81 times (95% CI: 1.44–32.19) the risk of obesity.
CONCLUSIONS
An association exists between sodium excretion and obesity in Korean adults. In this study, the high excretion of sodium group was obese and the risk of obesity was higher than the low excretion of sodium group. -
Citations
Citations to this article as recorded by- Preventive Effects of Whole Grain Cereals on Sarcopenic Obesity in High-fat Diet-induced Obese Mice
Mi-Bo Kim, Sein Lee, Changhee Kim, Jae-Kwan Hwang
Food Engineering Progress.2018; 22(4): 358. CrossRef
- Preventive Effects of Whole Grain Cereals on Sarcopenic Obesity in High-fat Diet-induced Obese Mice
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- 1 Download
- 1 Crossref
- [English]
- Effect of Active Nutrition Care on Underweight Elderly Patients Receiving Long-term Enteral Tube Feeding
- Hwa Young Yoon, Hye Kyeong Kim
- Korean J Community Nutr 2018;23(1):48-59. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.48
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Abstract
PDFPubReader
- OBJECTIVES
This study was performed to investigate the effect of active nutrition care on feeding and nutritional status of elderly patients receiving long-term enteral tube feeding.
METHODS
Subjects included 77 elderly patients who had received enteral nutrition more than one week before admission. Nutrition care was provided to patients supplied less calories than required. Feeding intolerance was examined and managed every day and formula was adjusted to meet nutritional requirement during the first 3 months after admission. Patients were classified into under or over 80% of percent ideal body weight (PIBW) and medical records were used to compare changes in weight,, biochemical indices, and nutritional status during the study.
RESULTS
Weight, BMI, triglyceride and total cholesterol in blood, hemoglobin, and hematocrit levels were significantly lower in patients under 80% of the PIBW than in those over 80% of the PIBW at admission. The percentage of supply to required calories was also lower in patients under 80% of the PIBW. After 1 month of nutritional care, supplied volume of formula was significantly increased in patients under 80% of the PIBW. Weight, BMI, and PIBW were increased and there were no differences between groups after 6 months. In addition, the concentrations of triglyceride and total cholesterol in blood, hemoglobin, and hematocrit tended to increase in patients under 80% of the PIBW, leading to no difference between groups after 3 months.
CONCLUSIONS
Personalized active nutrition care is effective to increase weight and improve feeding and nutritional status in underweight elderly patients receiving longterm enteral nutrition. -
Citations
Citations to this article as recorded by- The Status of Enteral Nutrition Formula Use by Dietitians in Hospitals Within Busan and Gyeongnam Area
Haejin Kang, Minji Woo, Eunju Park, Yoo Kyoung Park
Clinical Nutrition Research.2022; 11(1): 9. CrossRef
- The Status of Enteral Nutrition Formula Use by Dietitians in Hospitals Within Busan and Gyeongnam Area
- 133 View
- 4 Download
- 1 Crossref
- [English]
- Awareness and Consumption of Energy Drinks and Associated Factors among College Students in Cheongju
- Tae Yang Kim, Soo Min Kim, Ji Yeon Kim, Jeong Yeon Im, Hui Yu, Young Hee Han, Taisun Hyun
- Korean J Community Nutr 2018;23(1):60-72. Published online February 28, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.1.60
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Abstract
PDFPubReader
- OBJECTIVES
This study was conducted to investigate the awareness of energy drinks, energy drink consumption behaviors, and associated factors among college students.
METHODS
A total of 536 students from three universities in Cheongju completed a self-administered questionnaire regarding awareness and consumption of energy drinks as well as general characteristics, health-related characteristics, and eating habits.
RESULTS
Approximately half of the respondents reported they knew what energy drinks were, while 45.7% had heard of energy drinks but did not know what they were. However, 76.9% had experience in using energy drinks. The main reason for using energy drinks was to stay awake, and the main place that they were used was on campus or at the library. More than 70% of energy drink users did not read the caffeine contents of energy drinks. After consuming energy drinks, 31.3% experienced adverse effects, the most serious being sleep disturbance. Approximately 33% of students consumed energy drinks once a month or more frequently, and men consumed energy drinks more frequently than females. Energy drink users who consumed at least one drink each month were more likely to be natural science major or drink more milk for male students, and to have more allowances or consume less meat for female students, compared with non-users.
CONCLUSIONS
Our study showed that 33% of students consumed at least one energy drink each month, and there were a small number of students consumed energy drinks almost every day or energy drinks mixed with alcohol. Accordingly, college students should be taught potential health hazards of energy drinks mixed with alcohol as well as energy drinks alone. In addition, reading labels about caffeine and sugar contents in energy drinks is encouraged. -
Citations
Citations to this article as recorded by- The Impact of Promotional Activities on the Purchase and Repurchase Intention of Energy Drinks in Yemen Under Different Levels of Awareness of the Potential Adverse Effects
Majid Mapkhot Goaill, Mohammed A. Al-Hakimi, Hamood Mohammed Al-Hattami, Mohsen Ali Murshid, Amal Al-Mogahed, Sharf Obad
Sage Open.2023;[Epub] CrossRef - Analysis of Usage, Preference, and Satisfaction for Convenience
Store Dessert among University Students in Chungbuk Area
Go Eun Lee, Hye-In Yang, Yun-Jung Bae
Journal of Biotechnology and Bioindustry.2021; 9: 63. CrossRef - Energy drinks
Towhid Hasan, Marjia Sultana, Md. Tareq Hossain, Lima Khatun, Md. Alauddin
Journal of Health Research.2020; 34(3): 221. CrossRef - Energy Drink Consumption and Dietary-, Lifestyle-, and Mental Health-Related Behaviors in Korean Adolescents: Based on the 10th–13th Korea Youth Risk Behavior Web-Based Survey
Jiwon Oh, Jayong Chung
Korean Journal of Health Promotion.2019; 19(3): 145. CrossRef - Sleep Quality and Its Association with the Dietary Behavior and Lifestyle of University Students in Cheongju
Sewhan Jin, Munkyong Pae
Korean Journal of Community Nutrition.2019; 24(5): 395. CrossRef - Consumption of energy drink and associated factors
Towhid Hasan, Marjia Sultana, Lincon Chandra Shill, Sara Sultana
Nutrition & Food Science .2019; 50(1): 131. CrossRef - Consumption Behaviors of Energy Drinks and Comparison of Associated Factors Among College Students in Gwangju
DaWun Seo, Bok Hee Kim
Korean Journal of Community Nutrition.2018; 23(4): 289. CrossRef
- The Impact of Promotional Activities on the Purchase and Repurchase Intention of Energy Drinks in Yemen Under Different Levels of Awareness of the Potential Adverse Effects
- 182 View
- 1 Download
- 7 Crossref
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