Korean Journal of Community Nutrition

Volume 25(2); April 2020

Research Articles

[English]
Evaluation of Nutritional Status among Primary School Children in Uganda: Comparison of Urban and Rural Areas: Ji-Yeon Lee, Hye-Jung Park, Min Yu, Ha-Yeong Hwang, Jung-Rim Sung, Hee-Seon Kim; Korean J Community Nutr 2020;25(2):91-101. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.91

Abstract PDF: Objectives
The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas.
Methods
Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs.
Results
Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B6, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations.
Conclusions
This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.

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[English]
Eating Out Status according to Skipping and Type of Breakfast among Male High School Students in Incheon: Eun-Jin Choi, Mi-Kyeong Choi; Korean J Community Nutr 2020;25(2):102-111. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.102

Objectives
The frequency of eating out among adolescents seems to be connected to a high rate of skipping breakfast and be interrelated to various nutritional problems. The purpose of this study was to assess the dietary habits of breakfast and eating out and investigate their relationships in male adolescents.
Methods
This study conducted a cross-sectional survey. Dietary habits and eating out status were surveyed among 510 male students at a high school in Incheon and compared according to their breakfast skipping and breakfast type.
Results
The percentages of subjects in the breakfast skipping group and breakfast group were 41.0% and 59.0%, respectively, and the breakfast group comprised a Korean meal group (74%) and a convenience meal group (26%). In the breakfast skipping group, the percentage of subjects buying and eating snacks due to hunger was 39.7%. Reasons for eating breakfast among subjects who ate breakfast were because parents prepared breakfast (41.9%) and out of habit (31.5%) in the Korean meal group, in contrast to because parents prepared breakfast (36.7%) and due to hunger (29.1%) in the convenience meal group (P < 0.001). Breakfast preparer was mother (91.4%) in the Korean meal group, in contrast to mother (67.1%) and self (20.3%) in the convenience meal group (P < 0.001). A high proportion of the breakfast group woke up at 07~07:30 or 06:30-07, whereas a high proportion of the breakfast skipping group woke up at 07~07:30 or after 07:30, showing a significant difference according to breakfast skipping (P < 0.001). A high proportion of the breakfast group spent 10,000 won (32.5%) a week eating out while a high proportion of the breakfast skipping group spent 20,000 won or more (28.2%), showing a significant difference (P < 0.01).
Conclusions
About 40% of male high school students skipped breakfast and consumed snacks as a solution after breakfast skipping. The students who skipped breakfast spent more money on eating out. These results show that breakfast status may be related to eating out. Therefore, practical education on food choice and meal preparation along with regular breakfast instruction is needed in male adolescents.

Citations

Citations to this article as recorded by

Analytic Hierarchy Process approach to estimate weights of menu management in the school foodservice
Hyo Bin Im, Seo Ha Lee, Hojin Lee, Lana Chung, Min A Lee
Journal of Nutrition and Health.2024; 57(3): 349. CrossRef
Study on the Eating Out Behavior and the Status of Meal Delivery and Take-Out Consumption according to the Food-related Lifestyles of Adolescents : Using the Consumption Behavior Survey for Food in 2020
Eun Jung Lee, Hyeon Min Yang, Yeong Ju Lee, Sun A Choi, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2024; 34(4): 284. CrossRef
A prediction model for adolescents’ skipping breakfast using the CART algorithm for decision trees: 7th (2016–2018) Korea National Health and Nutrition Examination Survey
Sun A Choi, Sung Suk Chung, Jeong Ok Rho
Journal of Nutrition and Health.2023; 56(3): 300. CrossRef
Trends in Prevalence and the Differentials of Unhealthy Dietary Habits by Maternal Education Level among Korean Adolescents
Yunseo Chung, Kyunghee Jung-Choi, Bo Young Kim, Kyoung Ae Kong
The Ewha Medical Journal.2021; 44(4): 133. CrossRef

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[English]
Dietary Safety Management Awareness and Competency for Healthcare among Adults in Daegu and Gyeongbuk Areas: Yunhwa Kim; Korean J Community Nutr 2020;25(2):112-125. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.112

Abstract PDF

Objectives
Diet and incidence of chronic diseases are highly related. This study examined the characteristics of dietary safety awareness and competency for chronic disease prevention among adults.
Methods
Data were collected from 247 adults in Daegu and Gyeongbuk areas using a self-administered questionnaire in May and June of 2018. Data were analyzed by frequency analysis, χ 2-test, factor analysis, reliability analysis, t-test, one-way analysis of variances, and correlation.
Results
The results of the factor analysis indicate that dietary safety awareness of health management was classified into chronic disease anxiety and obsession. Awareness of dietary safety management was sub-grouped into difficulty in acquiring knowledge, lack of awareness of over and malnutrition, food safety anxiety, importance of weight management, education requirement for cancer prevention, and knowledge. Dietary safety behavior composed of a balanced diet, unhealthy diet, and healthfunctional pursuit. Dietary safety management competency was comprised of health management, food management, and cooking. The competency scores of dietary safety management factors were significantly different according to sex, age, and education level (P < 0.05). Balanced diet factor was significantly correlated with knowledge, health-functional pursuit, health management, food management, and cooking capacity factors (P < 0.01).
Conclusions
Active education for dietary safety management competency according to age, gender, and education level should provide dietary safety education to reduce anxiety and obsession regarding chronic diseases and sustainable health management.

Citations

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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
Quality Characteristics of Nutritional Bar with Varying Concentrations of Enteromorpha intenstinalis Powder
KyungHee Kim, JaeSuk Kim
Human Ecology Research.2024; 62(2): 295. CrossRef
Correlation between adolescents’ dietary safety management competency and value recognition, efficacy, and competency of convergence using dietary area: a descriptive study
Yunhwa Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2023; 28(4): 317. CrossRef
Dietary safety management competency for the sustainable health management of adolescents
Yunhwa Kim
Journal of Nutrition and Health.2022; 55(3): 406. CrossRef
Cancer survivor's dietary safety management awareness and competency type
Yun Hwa Kim
Journal of Nutrition and Health.2020; 53(5): 532. CrossRef
Factors associated with the dietary quality and nutrition status using the Nutrition Quotient for adults focusing on workers in the manufacturing industry
Ji Suk Yim, Young Ran Heo
Journal of Nutrition and Health.2020; 53(5): 488. CrossRef

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[English]
Relationship between Dietary Habits, Life Stress and Nutrition Knowledge of High School Students in Gyeonggi Area: Kyung Ae Park, Hongmie Lee, Kyunghee Song; Korean J Community Nutr 2020;25(2):126-136. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.126

Abstract PDF

Objectives
This study was performed to examine dietary habits, life stress, and nutrition knowledge among high school students in Gyeonggi area.
Methods
A total of 431 high school students (210 males, 221 females) in Gyeonggi area participated in this study from November to December of 2011. The study was a questionnaire-based survey that included dietary habits, dietary attitudes, life stress, and nutrition knowledge.
Results
Body weight, height, and body mass index were all higher in male students than in female students (P < 0.001, respectively). For dietary habits, the average score (P < 0.01) and scores for considering combination of food groups (P < 0.05), eating green and orange vegetables (P < 0.05), eating meat, fish, eggs, or beans everyday (P < 0.05), drinking milk (P < 0.001), and eating seaweed (P < 0.01) were higher in male students than in female students. For dietary attitudes, the average score (P < 0.05) and scores for the five items were significantly different between male and female students. Male students showed a significantly lower nutrition knowledge score than female students (P < 0.05). Life stress score of students largely was attributable to academic factors, and female students showed higher stress score for academic, personal, and surrounding environmental (P < 0.05, respectively) factors than male students. Dietary habit score (P < 0.01) and nutrition knowledge score (P < 0.05) in female students as well as dietary attitude score (P < 0.05) in male students were negatively correlated with life stress score. Dietary habit scores in male and female students were positively correlated with dietary attitude score (P < 0.01, respectively). Need for nutrition education was significantly higher in female students than in male students (P < 0.05).
Conclusions
This study provides basic information on dietary habits, dietary attitudes, life stress, and nutrition knowledge according to sex and suggests gender-specific practical nutrition education programs to address undesirable dietary habits and attitudes in students with higher stress levels.

Citations

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Application and effectiveness of a nutrition education program based on the 2020 Dietary Reference Intakes for Koreans for undergraduates in Gyeongsangnam-do and Gyeonggi-do
Mijoo Choi, Hyein Jung, Nayoung Kim, Sangah Shin, Taejung Woo, Eunju Park
Journal of Nutrition and Health.2023; 56(6): 730. CrossRef
Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas
Kyung Ae Park, Jiwon Kim, Onjeong Cho, Kyunghee Song
Journal of the East Asian Society of Dietary Life.2021; 31(4): 213. CrossRef

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[English]
Qualitative Study on the Perception of Community Food-accessibility Environment among Urban Older Adults: Narae Yang, Kirang Kim; Korean J Community Nutr 2020;25(2):137-149. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.137

Abstract PDF

Objectives
This study explored the community food environmental factors affecting food purchasing using a qualitative research methodology for the elderly as well as the various food environments under their socioeconomic diversity.
Methods
For the qualitative data collection, this study interviewed 20 elderly people aged 65 years or more, who participated in a public health program or lunch services operated by the senior welfare center in Seoul. Five dimensions, such as availability, physical accessibility, affordability, acceptability, and accommodation suggested in previous studies, were used to identify the community food environmental factors.
Results
The elderly participants showed overall similarities to the concepts derived from existing studies on the five dimensions of food accessibility environment. In addition, other important food accessibility environmental factors that were not present in previous studies, such as acceptability for a product of domestic origin, delivery service to home, and small-packaged food sales, were derived. On the other hand, the concept of some subjects differed depending on the household income and specifically for the physical accessibility concept. This showed that the close distance factor from a grocery store at home might not apply to older adults in low-income households in Korea.
Conclusions
This study found that five dimensions of the food environment suggested by previous studies could also be applied to vulnerable older adults in Korea. On the other hand, the socioeconomic characteristics of individuals and households would affect the perspectives of their local food environments differently. The findings of this study could help in the development of tools for evaluating the community food environment.

Citations

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Spatial Disparity of Neighborhood Food Environment by Socioeconomic Status: Application of Urban Network Analysis
Taekyung Seong, Sugie Lee
Land.2024; 13(6): 865. CrossRef
Development and Validation of a Perceived Community Food Accessibility Measurement Questionnaire for Korean Older Adults
Jisoo Hong, Narae Yang, Kirang Kim
Nutrients.2023; 15(19): 4301. CrossRef
A relationship between food environment and food insecurity in households with immigrant women residing in the Seoul metropolitan area
Sung-Min Yook, Ji-Yun Hwang
Journal of Nutrition and Health.2023; 56(3): 264. CrossRef
Regional Difference in the Effect of Food Accessibility and Affordability on Vegetable and Fruit Acquisition and Healthy Eating Behaviors for Older Adults
Dong Eun Lee, Kirang Kim
International Journal of Environmental Research and Public Health.2022; 19(22): 14973. CrossRef
Analysis of Accessibility Changes to Neighborhood Food Environment and Food Desert Phenomenon in Seoul, Korea : Focused on the High-density Areas of Low-income Older Adults
Taekyung Seong, Sugie Lee
Journal of Korea Planning Association.2021; 56(1): 137. CrossRef
Effects of Perceived Food Store Environment on Malnutrition and Frailty among the Food-Insecure Elderly in a Metropolitan City
Yu-Mi Kim, Narae Yang, Kirang Kim
Nutrients.2021; 13(7): 2392. CrossRef
Analyzing Socio-Economic and Geographical Factors that Affect the Health of the Elderly
Zacharias Dermatis, Athina Lazakidou, Athanasios Anastasiou, Panagiotis Liargovas
Journal of the Knowledge Economy.2021; 12(4): 1925. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef
Nutritional Status according to the Frailty Status of the Elderly at Home in Seo-gu, Gwangju, Korea
Ye Eun Kim, Young-Ran Heo
Korean Journal of Community Nutrition.2021; 26(5): 382. CrossRef

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[English]
Estimation of Usual Meat Intake Distribution Considering Meat Content in Processed Foods: Based on the KNHANES 2009: Yun-Jung Shin, Ae-Jung Kim, Dong Woo Kim; Korean J Community Nutr 2020;25(2):150-158. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.150

Abstract PDF

Objectives
This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES).
Methods
For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats.
Results
The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2- day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake.
Conclusions
As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

Citations

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Red meat and processed meat consumption and the risk of dyslipidemia in Korean adults: A prospective cohort study based on the Health Examinees (HEXA) study
Seong-Ah Kim, Sangah Shin
Nutrition, Metabolism and Cardiovascular Diseases.2021; 31(6): 1714. CrossRef

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