Korean Journal of Community Nutrition

Volume 24(1); February 2019

Original Articles

[English]
Analysis of the Difference in Nutrients Intake, Dietary Behaviors and Food Intake Frequency of Single- and Non Single-Person Households: The Korea National Health and Nutrition Examination Survey (KNHANES), 2014–2016: Na Yeon Kang, Bok Mi Jung; Korean J Community Nutr 2019;24(1):1-17. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.1

OBJECTIVES
This study was performed to compare the dietary life of single- and non single-person households in the Korea National Health and Nutrition Examination Survey (KNHANES).
METHODS
A nationally representative sample of 20,421 19-64-year-olds who had 24-hour recall data was taken from the 2014-2016 Korea National Health and Nutrition Examination Survey (KNHANES). Single- and non single-persons were compared for nutrient intake, dietary behaviors, food consumption patterns, nutrition education and confirm nutrition label.
RESULTS
The dietary intakes of dietary fiber and iron were lower in single-person households than in non single-person households. The lower the level of education and income, the lower the nutrient intake of single-person households. In the case of those aged 19 to 29, the breakfast skipping rate was higher in single-person households than in non single-person households. The higher the education level, the higher the breakfast skipping rate and the eating out frequency in the single-person households. In the food intake survey, the frequency of healthy food intake in single-person households was much lower than that of non single-person households. The confirmation rate of nutrition labeling was lower in single-person households than in non single-person households.
CONCLUSIONS
This study shows that single-person households have poorer health-nutritional behaviors than multi-person households. Therefore, a nutrition education program based on the data of this study needs to be developed for health promotion of single-person households.

Citations

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Generalized Anxiety Disorder Due to Household Type and Economic Status during COVID-19 Pandemic: Focusing on Gender Differences
Ye Eun Cha, Ju Yeong Hwang, Jin Young Nam
Journal of Health Informatics and Statistics.2024; 49(1): 89. CrossRef
Association of delivered food consumption with dietary behaviors and obesity among young adults in Jeju
Minjung Ko, Kyungho Ha
Journal of Nutrition and Health.2024; 57(3): 336. CrossRef
Comparison of Food and Nutrient Intake according to the Income Level in Korean Adult Single-Person Households: Using Data from the Korea National Health and Nutrition Examination Survey (2016-2018)
Min-Hee Han, Bok-Mi Jung
The Korean Journal of Community Living Science.2024; 35(3): 445. CrossRef
Analysis of intake trends of kimchi, fruits and vegetables (1998–2020) and factors associated with the intake (2016–2020): based on the Korea National Health and Nutrition Examination Survey
Jiwon Jeong, Jungmin Park, Yu Kyung Lee, Sung Wook Hong, Sangah Shin
Journal of Nutrition and Health.2023; 56(4): 404. CrossRef
The relationship between the prevalence of anemia and dietary intake among adults according to household types based on data from the 7th (2016–2018) Korea National Health and Nutrition Examination Survey
Hye Won Kim, Ji-Myung Kim
Journal of Nutrition and Health.2023; 56(5): 510. CrossRef
Analysis of Agrifood Consumer Competency and Dietary Satisfaction according to Household Type Using the Consumer Behavior Survey for Food
Meera Kim
Journal of the Korean Society of Food Science and Nutrition.2023; 52(4): 414. CrossRef
Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
Dokyung Kim, Sim-Yeol Lee
Korean Journal of Health Promotion.2023; 23(3): 117. CrossRef
Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
So-Young Kim, Ji Yu Choi
International Journal of Gastronomy and Food Science.2023; 31: 100644. CrossRef
Perception to the dietary guidelines for Koreans among Korean adults based on sociodemographic characteristics and lifestyle
Yejin Yoon, Soo Hyun Kim, Hyojee Joung, Seoeun Ahn
Journal of Nutrition and Health.2023; 56(6): 742. CrossRef
Comparison of Health Behaviors between Adults with Hypertension in Single- and Multi-Person Households: Based on the 8th Korea National Health and Nutrition Examination Survey
Yongjae Yu, Youn Huh, Sung Sunwoo
Korean Journal of Health Promotion.2023; 23(1): 1. CrossRef
Association between Healthy Eating Index and Mental Health in Middle-Aged Adults Based on Household Size in Korea
Ji-Myung Kim, EunJung Lee
International Journal of Environmental Research and Public Health.2022; 19(8): 4692. CrossRef
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
Association between eating alone and cardiovascular diseases in elderly women: a cross-sectional study of KNHANES 2016 data
Han-Gyo Choi, Hye-Jin Kim, Seok-Jung Kang
Menopause.2022; 29(1): 82. CrossRef
An analysis of customer needs for the operation of unmanned food stores on a university campus
Se-Eun Kim, Min-Seo Park, Hyun-Joo Bae
Journal of Nutrition and Health.2022; 55(5): 587. CrossRef
Comparison of Dietary Behaviors and the Prevalence of Metabolic Syndrome in Single- and Multi-Person Households among Korean Adults
Kyung Won Lee, Dayeon Shin
Healthcare.2021; 9(9): 1116. CrossRef
Nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person household, based on the Korea National Health and Nutrition Examination Survey
Yu Been Keum, Qi Ming Yu, Jung-Sook Seo
Journal of Nutrition and Health.2021; 54(1): 23. CrossRef
Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group
Seung-Hee Hong, Ji-Myung Kim
Korean Journal of Community Nutrition.2021; 26(5): 337. CrossRef
Current Trends in Nursing Research Across Five Locations: The United States, South Korea, Taiwan, Japan, and Hong Kong
Eun‐Ok Im, Reiko Sakashita, Chia‐Chin Lin, Tae‐Hwa Lee, Hsiu‐Min Tsai, Jillian Inouye
Journal of Nursing Scholarship.2020; 52(6): 671. CrossRef
Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters
Jun-Hui Choi, Myung-Kon Kim, Soo-Hwan Yeo, Seung Kim
Scientific Reports.2020;[Epub] CrossRef
Healthy Eating Capability of One-person Households-The Effects of Eating Alone, Meal Types, and Dietary Lifestyles
Seonglim Lee, Ilsook Choi, Junghoon Kim
Family and Environment Research.2020; 58(4): 483. CrossRef
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age
Pil Kyoo Jo, Yu Jin Oh
Korean Journal of Community Nutrition.2019; 24(5): 408. CrossRef
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
Mi-Kyeong Choi, Eun-Sun Park, Mi-Hyun Kim
Korean Journal of Community Nutrition.2019; 24(6): 476. CrossRef
Evaluation of the Nutrition Status and Metabolic Syndrome Prevalence of the Members according to the Number of Household Members based on the Korea National Health and Nutrition Examination Survey (2013–2014)
Jin-Young Lee, Soo-Kyong Choi, Jung-Sook Seo
Korean Journal of Community Nutrition.2019; 24(3): 232. CrossRef

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[English]
Daily Water Consumption and its Contribution to Calcium Intake in Korean Adults: Eun Sun Park, Yeon Kyung Lee, Mi Hyun Kim, Mi Kyeong Choi; Korean J Community Nutr 2019;24(1):18-23. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.18

Abstract PDF PubReader

OBJECTIVES
Although water is essential for life and can supply essential minerals, studies that evaluate calcium intake through drinking water are limited. The aim of this study was to assess calcium contents of natural mineral water (NMW) and its possible contribution to calcium intake in healthy adults.
METHODS
This study examined water consumption in 640 Korean adults with selfselected diet, analyzed the calcium content of 10 different brands of bottled NMWs sold in Korea, and assessed the amount of calcium intake from drinking water and its daily contribution to the recommended nutrient intake (RNI) of calcium.
RESULTS
Mean calcium content in 10 bottled NMWs was 20.9 mg/l. Daily water intakes from food composition database and calculated using energy intake based on 0.53 ml/kcal were 957.2 ml and 1109.8 ml for men and 848.3 ml and 951.6 ml for women, respectively, with a significant difference by gender (p < 0.001). Daily drinking water intake was significantly higher among men than women (1203.9 ml vs. 1004.3 ml, respectively, p < 0.001). Daily calcium intakes from foods were 564.0 mg for men and 534.2 mg for women. Daily possible calcium intakes from drinking bottled water were 25.2 mg for men and 21.0 mg for women (p < 0.001). The contribution of daily calcium intake from drinking bottled water to RNI of calcium was 3.3% for men and 2.9% for women without significant difference.
CONCLUSIONS
One half of the daily total water intake was consumed as drinking water, and possible calcium intake through drinking water was about 3% of RNI.

Citations

Citations to this article as recorded by

Assessing contribution of bottled water in nutrient absorption using the bottled water nutritional quality index (BWNQI) in Iran
Masoomeh Askari, Reza Saeedi, Ramin Nabizadeh, Ahmad Zarei, Maryam Ghani, Marzieh Ehsani, Mahmood Alimohammadi, Mehrnoosh Abtahi
Scientific Reports.2021;[Epub] CrossRef
Variability of urinary creatinine, specific gravity, and osmolality over the course of pregnancy: Implications in exposure assessment among pregnant women
Gowoon Lee, Sunmi Kim, Hyunwoong Park, Jeonghwan Lee, Jung Pyo Lee, Younglim Kho, Gyuyeon Choi, Jiwon Park, Suwalee Worakhunpiset, Hyo-Bang Moon, Kyungho Choi
Environmental Research.2021; 198: 110473. CrossRef

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[English]
A Study on the Development of the Goals and Contents System of Healthy Dietary Education Program for After-School Care in Lower Grade in Elementary School: Jung Hyun Kim, Myoung Hee Lee, Okjin Park, Kyung Sook Choi; Korean J Community Nutr 2019;24(1):24-37. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.24

Abstract PDF PubReader

OBJECTIVES
The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school.
METHODS
The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized.
RESULTS
From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements.
CONCLUSIONS
In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

Citations

Citations to this article as recorded by

Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
Jung-Hyun Kim, Min Sook Kyung, In-Young Park, Young Sim Park
Korean Journal of Community Nutrition.2019; 24(6): 497. CrossRef

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[English]
A Study on Personality Characteristics, Eating Habits and Food Neophobia of High School Students: Sun Young Lee, Jin A Kim, Sim Yeol Lee; Korean J Community Nutr 2019;24(1):38-46. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.38

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students.
METHODS
A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia.
RESULTS
The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p < 0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p < 0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p < 0.01).
CONCLUSIONS
The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

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[English]
Status and Needs Assessment on Nutrition Management and Meal Service for Elementary Â· Middle Â· High School Athletes among Athlete's Parents: Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim; Korean J Community Nutr 2019;24(1):47-59. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.47

Abstract PDF PubReader: OBJECTIVES
Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents.
METHODS
The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a Ï‡2-test or ANOVA.
RESULTS
Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p < 0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p < 0.05), preferred food (p < 0.001), and meal type (p < 0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency.
CONCLUSIONS
Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

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[English]
Development of Model for ã€ŒThe Survey on School Foodservice Programã€: Hae Young Lee, Bo Sook Yi, Jina Cha, Sun Ok Ham, Moon Kyung Park, Mi Nam Lee, Hye Young Kim, Haeng Hwa Kang, Jin Wook Kwon, Yun Hui Jeong; Korean J Community Nutr 2019;24(1):60-76. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.60

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to develop a systematic and standardizedã€ŒThe Survey on School Foodservice Programã€that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft ofã€ŒThe Survey on School Foodservice Programã€, pilot study of a draft of ã€ŒThe Survey on School Foodservice Programã€, and suggestions of a final model ofã€ŒThe Survey on School Foodservice Programã€from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft ofã€ŒThe Survey on School Foodservice Programã€was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of â€˜2017 School Foodservice Surveyâ€™ was conducted. The final model ofã€ŒThe Survey on School Foodservice Programã€consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data throughã€ŒThe Survey on School Foodservice Programã€, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

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

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