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- Volume 25(1); February 2020
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Original Articles
- [English]
- Analysis of Factors Affecting Breakfast Eating Behavior of Children in Indonesia: An Application of the Health Belief Model
- Ran Yi Kang, Soo Jin Lee, Ho Kyung Ryu
- Korean J Community Nutr 2020;25(1):1-12. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.1
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Abstract
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ePub - OBJECTIVES
This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior.
METHODS
The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR).
RESULTS
The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 ± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (β=0.447, R²=0.200) and perceived sensitivity (β=0.373, R²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children.
CONCLUSIONS
In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children. -
Citations
Citations to this article as recorded by
- Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province
Sung-Mi Cha, Soo-Youn Kim
Nutrition Research and Practice.2023; 17(3): 541. CrossRef - Evaluation of dietary behavior and investigation of the affecting factors among preschoolers in Busan and Gyeongnam area using nutrition quotient for preschoolers (NQ-P)
Soo-Youn Kim, Sung-Mi Cha
Journal of Nutrition and Health.2020; 53(6): 596. CrossRef - Psychoactive substance use among Chinese non-engaged youth: The application of the Health Belief Model
Phoenix Kit-han Mo, Joseph Tak Fai Lau
Children and Youth Services Review.2020; 113: 105008. CrossRef
- Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province
- 214 View
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- 3 Crossref
- [English]
- Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
- Na Yeong Lee, Yeon Kyung Lee
- Korean J Community Nutr 2020;25(1):13-20. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.13
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Abstract
PDFPubReaderePub
- OBJECTIVES
This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.
METHODS
The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.
RESULTS
An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).
CONCLUSIONS
The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective. -
Citations
Citations to this article as recorded by- Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef
- Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
- 135 View
- 0 Download
- 1 Crossref
- [English]
- Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
- Na Young Yi
- Korean J Community Nutr 2020;25(1):21-31. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.21
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Abstract
PDFPubReaderePub
- OBJECTIVES
This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.
METHODS
A survey was conducted among 340 industry foodservice customers aged 20–50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.
RESULTS
For the customers' perception of the need for a sodium-reduced foodservice operation, the item “it is necessary to provide separate spices and sauces to reduce sodium intake†achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item “I think it is helpful for one's health†obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.
CONCLUSIONS
Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.
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- 1 Download
- [English]
- Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea
- Yeon Kyung Lee, Mi Kyeong Choi, Taisun Hyun, Eun Soon Lyu, Haeryun Park, Hee Kyong Ro, Young Ran Heo
- Korean J Community Nutr 2020;25(1):32-47. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.32
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Abstract
PDFPubReaderePub
- OBJECTIVES
Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.
METHODS
A 24-hour dietary recall survey of 640 healthy adults (aged 19–69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.
RESULTS
The average Ca and P intakes of the subjects were 542.1 ± 222.2 mg/d and 1,068.3 ± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 ± 29.8% and 152.6 ± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 ± 109.2 mg/d (12.6%), soups 55.6 ± 69.6 mg/d (10.1%), stir-fried foods 53.1 ± 70.7 mg/d (9.7%), stews 43.4 ± 85.4 mg/d (7.9%), and kimchi 38.4 ± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 ± 107.1 mg/d (14.9%), stir-fried foods 88.5 ± 89.4 mg/d (8.2%), soups 76.7 ± 85.8 mg/d (7.1%), one-dish meals 63.3 ± 94.4 mg/d (5.9%), and stews 62.6 ± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.
CONCLUSIONS
Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region. -
Citations
Citations to this article as recorded by- Effects of Lactarius hatsudake fortification on
physicochemical, microbiological and antioxidant properties of stirred-type
yogurt during cold storage
Hanyu Zhu, Geqing Li, Huijing Liu, Weifeng Sun, Xiaoqian Yao, Rui Wu, Jiajia Hu, Qihui Yang
Food Science of Animal Resources.2024;[Epub] CrossRef - Physicochemical Properties of Restructured Black Goat Jerky with
Various Types of Ultra-Ground Seaweed Powders
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources.2024; 44(2): 483. CrossRef - Improving the nutrition quotient and dietary self-efficacy through personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s
Dahyeon Kim, Dawon Park, Young-Hee Han, Taisun Hyun
Journal of Nutrition and Health.2023; 56(4): 419. CrossRef - Longitudinal Effects of Serum Calcium and Phosphate Levels and Their Ratio on Incident Ischemic Heart Disease among Korean Adults
Dong Hyuk Jung, Byoungjin Park, Yong Jae Lee
Biomolecules.2022; 12(1): 103. CrossRef - Effect of Vitamin D Supplementation on Bone Mineral Density in Rheumatoid Arthritis Patients With Osteoporosis
Oh Chan Kwon, Ji Seon Oh, Min-Chan Park, Yong-Gil Kim
Frontiers in Medicine.2020;[Epub] CrossRef
- Effects of Lactarius hatsudake fortification on
physicochemical, microbiological and antioxidant properties of stirred-type
yogurt during cold storage
- 190 View
- 0 Download
- 5 Crossref
- [English]
- Comparison of 24-hour Recalls with a Food Frequency Questionnaire in Assessing Coffee Consumption: The Health Examinees (HEXA) Study
- An Na Kim, Jiyoung Youn, Hyun Jeong Cho, Taiyue Jin, Sangah Shin, Jung Eun Lee
- Korean J Community Nutr 2020;25(1):48-60. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.48
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Abstract
PDFPubReaderePub
- OBJECTIVES
Most cohort studies used food frequency questionnaires (FFQ) to evaluate coffee consumption as it assesses habitual dietary patterns, whereas some studies have used the 24-hour recalls (24HR) as it elicits in-depth description of foods and the amount eaten. The aim of this study was to compare FFQs and 24HR to assess the consumption of various types of coffee.
METHODS
We included 25,904 participants aged 40 years or older from the Health Examinees (HEXA) Study of the Korean Genome and Epidemiologic Study (KoGES). Each participant completed one FFQ and one-day (n=11,280) or two-day 24HR (n=14,624). We classified coffee types into: black coffee, coffee with sugar and cream, and coffee with sugar alone or cream alone. We compared the proportions of nondrinkers, black coffee, and coffee with sugar and cream through FFQ and 24HR.
RESULTS
Among those who completed one FFQ and one-day 24HR, 39.4% of “nondrinkers†on one-day 24HR reported that they did not drink coffee on their FFQs. Whereas among those who complete two-day 24HR, 71.2% of “nondrinkers†on two-day 24HR said that they did not drink coffee on their FFQs. Among those who completed one FFQ and oneday 24HR, 58.3% marked “black coffee†on one-day 24HR said that they drank black coffee on their FFQs. Among those who complete two-day 24HR, 58.8% marked “black coffee†on two-day 24HR said that they drank black coffee on their FFQs. The kappa coefficients and percent agreements were 0.4 and 59.6%, respectively, for the comparison of coffee intake between FFQ and one-day 24HR, and 0.6 and 72.8%, respectively, for the comparison of coffee intake between FFQ and two-day 24HR.
CONCLUSIONS
We found discrepancies between FFQs and 24HR in the types of coffee consumed. Such limitations should be considered when using the 24HR data to examine the effect of coffee consumption on disease development. -
Citations
Citations to this article as recorded by- Association Between Instant Coffee Consumption and the Development of Chronic Obstructive Pulmonary Disease: Results From a Community-Based Prospective Cohort
Moon-Kyung Shin, Kyoung-Nam Kim
Journal of Korean Medical Science.2024;[Epub] CrossRef - Genetic variation rs1121980 in the fat mass and obesity-associated gene (FTO) is associated with dietary intake in Koreans
Young Goh, Jeong-Hwa Choi
Food & Nutrition Research.2022;[Epub] CrossRef - Coffee Consumption and the Risk of All-Cause and Cause-Specific Mortality in the Korean Population
Seong-Ah Kim, Li-Juan Tan, Sangah Shin
Journal of the Academy of Nutrition and Dietetics.2021; 121(11): 2221. CrossRef
- Association Between Instant Coffee Consumption and the Development of Chronic Obstructive Pulmonary Disease: Results From a Community-Based Prospective Cohort
- 212 View
- 16 Download
- 3 Crossref
- [English]
- Relation between the Total Diet Quality based on Korean Healthy Eating Index and the Incidence of Metabolic Syndrome Constituents and Metabolic Syndrome among a Prospective Cohort of Korean Adults
- Saerom Shin, Seungmin Lee
- Korean J Community Nutr 2020;25(1):61-70. Published online February 29, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.1.61
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Abstract
PDFPubReaderePub
- OBJECTIVES
This study examined the association of the total diet quality with the incidence risk of metabolic syndrome constituents and metabolic syndrome among Korean adults.
METHODS
Based on a community-based cohort of the Korean Genome and Epidemiology Study (KoGES) from 2001 to 2014, data from a total of 5,549 subjects (2,805 men & 2,744 women) aged 40~69 years at the baseline with a total follow-up period of 38,166 person-years were analyzed. The criteria of the National Cholesterol Education Program Adult Treatment Panel was employed to define metabolic syndrome. The total diet quality was estimated using the Korean Healthy Eating Index (KHEI). Hazard ratios (HR) and 95% confidence intervals (CI) for risk of metabolic syndrome constituents and metabolic syndrome in relation to KHEI quintile groups was calculated by multivariate Cox proportional hazards regression model.
RESULTS
After adjusting for age, energy intake, income, education, physical activity, smoking, and drinking, the incidence of abdominal obesity and high blood pressure was significantly lower, by approximately 29.7% (P < 0.01) and 25.2% (P < 0.01), respectively, in the fifth KHEI quintile compared to the first quintile in men. A significant decreasing trend of the metabolic syndrome incidence was observed across the improving levels of KHEI (HRq5vs.q1: 0.775, 95% CIq5vs.q1: 0.619~0.971, P for trend < 0.01). In women, the incidence of abdominal obesity and metabolic syndrome was significantly lower, by approximately 29.8% (P < 0.01) and 22.5% (P < 0.05), respectively, in the fifth KHEI quintile compared to the first quintile adjusting for multiple covariates. On the other hand, the linear trend of metabolic syndrome risk across the KHEI levels did not reach the significance level.
CONCLUSIONS
A better diet quality can prevent future metabolic syndrome and its certain risk factors among Korean men and women. -
Citations
Citations to this article as recorded by- Association between Korean Healthy Eating Index and abdominal obesity in Korean adults: the mediating effect of high-sensitivity C-reactive protein
Jina Yoon, Dayeon Shin
Journal of Nutrition and Health.2024; 57(1): 88. CrossRef - Association between Dietary Quality and Non-Alcoholic Fatty Liver Disease in Korean Adults: A Nationwide, Population-Based Study Using the Korean Healthy Eating Index (2013–2021)
Seong-Uk Baek, Taeyeon Kim, Yu-Min Lee, Jong-Uk Won, Jin-Ha Yoon
Nutrients.2024; 16(10): 1516. CrossRef - TAS2R38 bitterness receptor genetic variation is associated with diet quality in Koreans
Hae Young Kim, Jeong-Hwa Choi
Appetite.2024; 200: 107561. CrossRef - Contents of Pantothenic Acid in Frequently Consumed Korean Vegetables and Fruits
Jihwan Kim, Jina Lee, Yoonjeong Kim, Eunji Park, Jinju Park, Youngmin Choi, Younghwa Kim
Journal of the Korean Society of Food Science and Nutrition.2024; 53(8): 816. CrossRef - Association between green tea consumption and metabolic syndrome among Korean adults: results from the Health Examinees study
Hyeonjin Cho, Sunwoo Han, Jiwon Jeong, Hyein Jung, Sangah Shin
Journal of Nutrition and Health.2023; 56(1): 70. CrossRef - Obesity-Status-Linked Affecting Factors of Dyslipidemia in Korean Young-Adult Men: Based on the Korea National Health and Nutrition Examination Survey (2019–2021)
Min Kwon, Jinheum Kim, Eunjeong Cha
Healthcare.2023; 11(14): 2015. CrossRef - The association of the Korean Healthy Eating Index with chronic conditions in middle-aged single-person households
EunJung Lee, Ji-Myung Kim
Nutrition Research and Practice.2023; 17(2): 316. CrossRef - Association between the Korean Healthy Eating Index and Serum Vitamin D Level in Korean Adults: 2013–2015 Korea National Health and Nutrition Examination Survey
So-Yoon Choi, Yu-Jin Kwon, Ji-Won Lee
Korean Journal of Family Practice.2023; 13(4): 218. CrossRef - Benefits of adherence to the Korea Healthy Eating Index on the risk factors and incidence of the metabolic syndrome: analysis of the 7th (2016–2018) Korea National Health and Nutrition Examination Survey
Sun A Choi, Sung Suk Chung, Jeong Ok Rho
Journal of Nutrition and Health.2022; 55(1): 120. CrossRef - Prediction of metabolic and pre-metabolic syndromes using machine learning models with anthropometric, lifestyle, and biochemical factors from a middle-aged population in Korea
Junho Kim, Sujeong Mun, Siwoo Lee, Kyoungsik Jeong, Younghwa Baek
BMC Public Health.2022;[Epub] CrossRef - Comparison of the Nutrition Composition and Antioxidant Activity of Carrots and Parsnips
Yeon-Jin Park, So-Yeon Han, Jae-Joon Lee
The Korean Journal of Community Living Science.2022; 33(1): 83. CrossRef - Analysis of Fruit Consumption and the Korean Healthy Eating Index of Adults Using the 2018 Korea National Health and Nutrition Examination Survey
Sun A Choi, Sung Suk Chung, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2021; 50(10): 1124. CrossRef - Association of Dietary Quality with Subjective Health-Related Perception and Chronic Diseases According to Age Segmentation of Korean Elderly
Sojeong Lee, Seungmin Lee
Korean Journal of Community Nutrition.2021; 26(5): 363. CrossRef - Association between frailty and dietary quality in community-dwelling elderly: data from the 6th Korea National Health and Nutrition Examination Survey (2014–2015)
Woori Na, Hyeji Kim, Cheongmin Sohn
Journal of Clinical Biochemistry and Nutrition.2021; 68(3): 268. CrossRef - Changes in Prevalence of Body Mass Index and Metabolic Syndrome during COVID-19 Lockdown Period
Ji Young Kwon, Sang-Wook Song, Ha-Na Kim, Sung Gu Kang
Korean Journal of Family Practice.2021; 11(4): 304. CrossRef
- Association between Korean Healthy Eating Index and abdominal obesity in Korean adults: the mediating effect of high-sensitivity C-reactive protein
- 174 View
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- 15 Crossref
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