Korean Journal of Community Nutrition

Volume 18(5); October 2013

Original Articles

[English]
Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students: Compared by the Gender and TV Watching Time: Eun Sil Her; Korean J Community Nutr 2013;18(5):429-441. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.429

This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported 'once a day' (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were 'hunger' (79.2%), their home environment (50.9%) and 'after school hours' (89.7%). The favorite snack was 'ice cream' and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). 'Milk and dairy products' scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power (R2) was 20.5%. With regard to snack purchase behaviors, the scores of 'checking the expiration date' and 'comparing the price with similar products' were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected (R2= 0.108).

Citations

Citations to this article as recorded by

Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study
Min-Jung Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2023; 28(2): 104. CrossRef
A Comparative Study of the Dietary Behavior of Adults Aged 20 and Over according to theMukbangViewing Time
Ha-Yan Nam, Bok-Mi Jung
Korean Journal of Community Nutrition.2021; 26(2): 93. CrossRef
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 Journal of Community Nutrition.2019; 24(1): 24. CrossRef
Eating patterns of children's favorite foods and its related factors among elementary, middle, and high school students in Korea
YuJin Lee, Seungmin Lee, KyoungAe Lee, Kyung-Hea Lee, Inkyung Baik
Nutrition Research and Practice.2017; 11(6): 517. CrossRef
Lifestyle, Dietary Behavior and Snack Preference of Upper-grade Elementary School Students in Cheongju according to the Usage Time of Smartphones
Hayeon Kim, Munkyong Pae
Korean Journal of Community Nutrition.2017; 22(1): 40. CrossRef
Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
Eun Sil Her
The Korean Journal of Food And Nutrition.2015; 28(2): 178. CrossRef
Perceptions and Use of Premium Snacks and Associated Factors in School Aged Children and Their Mothers in Kyung-Ki Area
Hye-Young Yang, Hyo-Suk Lee, Jayong Chung
Korean Journal of Health Promotion.2014; 14(3): 121. CrossRef

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[English]
A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area: Jee Young Yeon, Ki Yong Shin, Soon Kyu Lee, Hye Young Lee, Baeg Won Kang, Hye Kyung Park; Korean J Community Nutr 2013;18(5):442-456. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.442

Abstract PDF PubReader

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

Citations

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Assessment of Sugar and Sodium Contents and Their Intakes in Snack Food Groups : A Focus on Cookies, Nuts, Fruits, Dairy Products, and Beverages
Yun-Jung Bae, Kyoung-A Choi, Yu-Mi Kim, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2022; 32(4): 263. CrossRef
Body Weight Perception, Mental Health, and Weight Control Behavior in Normal Weight Adolescents: Based on the Korea National Health and Nutrition Examination Survey 2013-2015
Eun Jee Lee
Child Health Nursing Research.2017; 23(2): 249. CrossRef
Perception of sugar reduction, nutrition education, and frequency of snacking in children by the self-perceived sweet dietary habits of mothers in Busan
Jee-Young Yeon, Soon-Kyu Lee
Nutrition Research and Practice.2016; 10(5): 546. CrossRef
Dietary Behaviors and Total Sugar Intake from Snacks of Female College Students according to Sweet Taste Perception
Mi-Hyun Kim, Yun-Jung Bae, Jee-Young Yeon
The Korean Journal of Food And Nutrition.2016; 29(2): 267. CrossRef
Comparative Study on Dietary Habits, Unbalanced Diet and Intake of Food Groups in Middle School Students - by Gender and Region -
Myung-Hee Kim
Journal of the East Asian Society of Dietary Life.2015; 25(1): 1. CrossRef
A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area
Hye-Jin Kim, Kyung-A Lee
Korean journal of food and cookery science.2015; 31(4): 497. 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
Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China
Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh
Journal of The Korean Society of Food Culture.2014; 29(6): 648. CrossRef

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[English]
A Study on Knowledge and Control Beliefs Regarding Breastfeeding of University Students by Their General Characteristics and Experienced Education in Breastfeeding: Jo Yoon Lee, Kang Wook Lee, Wha Jin Hyun; Korean J Community Nutr 2013;18(5):457-466. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.457

Abstract PDF PubReader

This study was conducted to investigate the effect of breastfeeding education experience on knowledge, control beliefs, and future intention toward breastfeeding to consider the needs of breastfeeding education program of university students. The breastfeeding knowledge, control beliefs and related habits of 445 male and female college students were evaluated between September 1, 2011 to April 30, 2012. Data were collected from self-administered questionnaires and analyzed using SPSS for Window V.17.0. chi2-test, t-test and ANOVA were used for the calculation of differences between groups. The percentage of students who intended to breastfeed their baby was 80.7% (male: 73.6%, female: 84.2%). Only 21.6% of students experienced breastfeeding education. Students planned to get information related to breastfeeding from their mothers (32.4%), breastfeeding experts (23.8%) and Medical doctors & nurses (10.6%). breastfeeding education group showed higher knowledge level (14.46 vs 10.56) and control beliefs (3.48 vs 3.16) to breastfeeding than non-education group (p < 0.001). General attitude toward breastfeeding was similar between groups; the specific intention to breastfeed for 6 months was higher in the education group (83.3% vs 58.2%) (p < 0.01). Percentage of students who gave correct answers to knowledge questions related to breastfeeding was also higher in the breastfeeding education group than non-education group (72.3% vs 52.8%). Among 20 questions, only 2 questions showed no significant differences between the groups. These findings suggested that breastfeeding education was effective in encouraging or improving breastfeeding practices.

Citations

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Effects of Educational Intervention about Breastfeeding on University Students' Knowledge and Attitudes toward Breastfeeding: Focusing on Gender Differences
Jo-Yoon Lee
Korean Journal of Community Nutrition.2018; 23(1): 1. CrossRef
Belief factors associated with breastfeeding intentions of single women: Based on the theory of planned behavior
Min Kyung Jang, Seung-Min Lee, Jin Mo Khil
Journal of Nutrition and Health.2017; 50(3): 284. CrossRef

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[English]
Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops: Focused on Single Women in Twenties in Seoul: Seung Lim Lee, Soo Jin Kim; Korean J Community Nutr 2013;18(5):467-477. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.467

Abstract PDF PubReader

This study examined the health-related factors and nutritional status of 89 single women workers in their 20's who work night and day shift at the take-out coffee shops and the 89 single women office workers. The results of the study are summarized as follows: The shift-workers showed lower rate of office tenure (p < 0.001), income (p < 0.001), job satisfaction (p < 0.05), weight (p < 0.05), and higher rate of weight change (p < 0.001) than the non shift-workers. The shift-workers showed lower rate of of exercise (p < 0.001), sleeping hours (p < 0.01), and good health condition (p < 0.01), and higher rates of smoking (p < 0.001), presence of disease (p < 0.001), gastric and intestinal illnesses (p < 0.001) than the non shift-workers. More than 88.8% of the shift workers answered that they ate alone (p < 0.001). The shift workers showed lower rate of regularity of meal (p < 0.001), balanced diet (p < 0.001), and mealtime (p < 0.001), and higher rate of skipping breakfast (p < 0.001), consumption of salty and spicy food (p < 0.001), and overeating (p < 0.01) than the non shift-workers. The shift workers consumed (p < 0.001) less frequently rice, soup and side dishes, and more frequently noodles and snack, bread than the non-shift-workers. The shift workers showed lower rate of consumption of beer (p < 0.01), and higher rate of consumption of coffee (p < 0.001), tea (p < 0.01) and soju (p < 0.001) in once a week or more intakes than the non-shift-workers. The shift workers showed higher rate of consumption of carbohydrates (p < 0.05), and calcium (p < 0.05) and lower rate of consumption of protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.05), and folate (p < 0.05) intakes than the non-shift-workers.

Citations

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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
Diet Pattern and Nutritional Status of Women Working in Call Centers of India
Meenakshi Mathur, Monika Harsh, Sumita Mathur
ETP International Journal of Food Engineering.2015;[Epub] CrossRef
The relationships between dietary behavior and health related factors according to shift work in nurses
Ji-Myung Kim, Bok-Hee Kang
Journal of Nutrition and Health.2014; 47(6): 416. CrossRef

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[English]
A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area: Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye Kyeong Kim; Korean J Community Nutr 2013;18(5):478-490. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.478

Abstract PDF PubReader

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

Citations

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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
Dietary status of young children in Korea based on the data of 2013 ~ 2015 Korea National Health and Nutrition Examination Survey
Eun-kyung Kim, Byengchun Song, Se-Young Ju
Journal of Nutrition and Health.2018; 51(4): 330. CrossRef
Effects of a Practice Program for Low-Salt Meals on Infant Foodservices : Focusing on Infant Foodservices registered in Center for Children's Foodservice Management in Busan Metropolitan City
Chae-Young Jo, Jin-Suk Han
Journal of the East Asian Society of Dietary Life.2018; 28(1): 66. CrossRef
Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
Sang Jin Yoon, Kun Og Kang
Journal of the East Asian Society of Dietary Life.2017; 27(2): 168. CrossRef
Salinity Monitoring of Soups of The Institutions Enrolled at Center for Children’s Foodservice Management
Hyun Nae Park, Soon Mi Kim
Journal of the East Asian Society of Dietary Life.2016; 26(6): 507. CrossRef
School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Survey on Actual Situation and Importance of Use of Snacks according to Young Children Mother’s Nutrition Knowledge
Sun-Hyun Kim, Geum-Soon Park
Journal of the East Asian Society of Dietary Life.2016; 26(2): 141. CrossRef
Study on the Salt and Sodium Content of Middle School Lunch Meals in Gyeongsangbuk-do Area - Focus on Application of 'SamSam Foodservice' -
So-Young Park, Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2016; 45(5): 757. CrossRef
The awareness level and needs for education on reducing sugar consumption among mothers with preschool children
Younhee Lee, Nami Joo
Nutrition Research and Practice.2016; 10(2): 229. CrossRef
Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area
Dan-Bi Song, Kyung-A Lee
Korean Journal of Food & Cookery Science.2016; 32(5): 648. CrossRef
An Evaluation of the Foodservice Quality and Management of Preschool Foodservice Establishments by IPA - Focusing on Parents of Preschoolers in Metropolitan Area of Korea, China and Japan -
Sanghyun Park, Nami Joo
The Korean Journal of Food And Nutrition.2015; 28(1): 160. 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
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
A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
Soojin Park, Sung Hee Min
Journal of The Korean Society of Food Culture.2015; 30(1): 20. CrossRef
Assessment of Nutritional Status of Children in Community Child Center by Nutrition Quotient(NQ) - Gyeongiu -
Na-Hyung Kim
Journal of the East Asian Society of Dietary Life.2015; 25(1): 73. CrossRef
The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
Hyewon Shin, Youngmee Lee
Korean Journal of Community Nutrition.2014; 19(5): 425. CrossRef

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[English]
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010: Il Sun Yang, Bo Sook Yi, Moon Kyung Park, Seung Hee Baek, Yoo Sun Chung, Jin Yi Jeong, Yoon Ji Kim, Hye Young Kim; Korean J Community Nutr 2013;18(5):491-504. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.491

Abstract PDF PubReader

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

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Acceptability of School Menus: A Systematic Review of Assessment Methods
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International Journal of Environmental Research and Public Health.2023; 20(3): 2242. CrossRef
School Foodservice Employees’ Perception on Food Waste Generation and Needs to Improve Foodservice for Plate Waste Reduction in Gyeonggi Province
Kyung-Eun Lee, Jiyeon Choi
Journal of the East Asian Society of Dietary Life.2019; 29(5): 408. CrossRef
Development of Model for 「The Survey on School Foodservice Program」
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 Journal of Community Nutrition.2019; 24(1): 60. CrossRef
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2018; 23(3): 234. CrossRef
Effects of students' satisfaction with school meal programs on school happiness in South Korea
Sooyoun Kwon, Oksun Kim, Youngmi Lee
Nutrition Research and Practice.2018; 12(4): 342. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
Korean Journal of Community Nutrition.2018; 23(3): 243. CrossRef
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
Seyoung Ju, Deokhee Song, Hyeja Chang
Journal of Nutrition and Health.2017; 50(5): 494. CrossRef
Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers
Jun-Hee Kim, Se-Jeong Bae
Korean Journal of Community Nutrition.2015; 20(1): 53. CrossRef
Dietary Habits and Satisfaction of School Foodservice by High School Type in Chungnam Area
Myung-Hee Kim, Su-Mi Lim, Jee-Young Yeon
Journal of the East Asian Society of Dietary Life.2015; 25(2): 213. CrossRef
Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan
Yeo Kyeong Kim, Hee Sun Choi, Eun Soon Lyu
Journal of the Korean Society of Food Science and Nutrition.2015; 44(1): 145. CrossRef
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Sung Hee Park, Young Chan Choe
Family and Environment Research.2015; 53(4): 425. CrossRef
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Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 935. CrossRef
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Yu-Rin Kim, Eun-Jin Kim, Mi-Kyeong Choi
Journal of the Korean Dietetic Association.2014; 20(2): 87. CrossRef

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[English]
Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel: Dongjun Lee, Jae Cheol Lee, Mi Hyun Kim; Korean J Community Nutr 2013;18(5):505-514. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.505

Abstract PDF PubReader

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

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Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
Yeong-Mi Park, Yang-Sook Ko, Insuk Chai
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Ji-Yeon Nam, Wan-Soo Hong
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How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility
Kiwon Lee, Youngmi Lee, Sooyoun Kwon
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Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city
Mi Hyun Oh, Jeong-sook Choe, Young Kim, Sang Eun Lee, Hee Young Paik, Mi Jin Jang
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Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea
Jin Kim, Hee Jung Lee, Hyun Jung Lee, Sun Ha Lee, Jee-Young Yun, Mi-Kyeong Choi, Mi-Hyun Kim
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Randomized Controlled Trial

[English]
Effects of Nutrition Education Promoting Vegetable, Fruit, and Fish Intake on the Severity of Atopic Dermatitis in Children: Results from a One-year Follow Up Study: Heejin Lee, Kangmo Ahn, Youngshin Han, Sang Jin Chung; Korean J Community Nutr 2013;18(5):515-524. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.515

Abstract PDF PubReader

Atopic dermatitis (AD) is believed to be associated with the intake of antioxidant nutrients and fatty acids due to its immunological dysfunction. The purpose of this study was to examine the effects of nutrition education promoting vegetable, fruit, and fish intake on the severity of AD in children. Children with AD aged 6 months to 5 years were randomly assigned into education and control groups, and followed for 1 year. Seventy-six children completed the study (38 for control, 38 for education). The education group received education promoting the intakes of antioxidant-rich foods (vegetables, fruits) and n-3 fatty acid foods (fish). A 24-hour food recall was collected for the diet information. After education, all vegetables (p < 0.001), fruits (p < 0.01), and fish (p < 0.05) intakes per 1000 kcal increased significantly in the education group, whereas only vegetable intake increased in the control group (p < 0.001). The SCORAD index, the severity of atopic dermatitis, decreased significantly in the education group (p < 0.05). Increased consumption of dietary vitamin E was significantly associated with reduction in the SCORAD index, after adjusting for age and gender (p < 0.05). A nutritional education program to increase vegetable, fruit, and fish intake may be effective in reducing the severity of AD, and vitamin E intake may be associated with the decreased severity of AD. More controlled studies on the relationship between these intakes and severity of AD, with intensive diet and/or supplement intervention programs, are needed to obtain conclusive results.

Citations

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Nutritional Intervention for a Korean Adolescent with Atopic Dermatitis: a Case Report
Sunghee Kim, Sung-Im Lee, Shin-Sook Kang
Clinical Nutrition Research.2021; 10(4): 364. CrossRef
Evaluation of nutritional status and adequacy of energy and nutrient intakes among atopic dermatitis children under 12 years of age: based on Korea National Health and Nutrition Examination Survey data (2013–2015)
Hye Won Kim, Ji-Myung Kim
Journal of Nutrition and Health.2020; 53(2): 141. CrossRef

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Original Article

[English]
A Study on Classification of Obesity for Koreans based on the Articles in the Korean Journal of Community Nutrition: Articles Enlisted from 1996 to 2011: Youngnam Kim; Korean J Community Nutr 2013;18(5):525-538. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.525

Abstract PDF PubReader

The purpose of this study was to provide information on obesity assessment for Koreans. Among total of 1012 research papers enlisted in the Korean J Community Nutrition form 1996 to 2011, 248 articles were examined in which subjects were divided into more than 2 groups by obesity rate. About the method of anthropometric data collection, more than half of the research papers examined 52.5% and 28.7% of studies utilized the directly measured data and self-described data, respectively. About the utilization of obesity assessment methods, indirect methods of weight-height index (BMI, BMI percentile, and Rohrer index) and PIBW (WLR, Broca index, and KDA) were 62.4% and 23.2%, respectably, and the direct method of percent body fat assessment was only 9.3%. The most frequently utilized methods were WLR in under primary and primary school children, and BMI in the middle and high school students and in adults. For primary school students, WLR was the most frequently utilized method up to 2007, but it changed to BMI percentile afterward. Broca Index was no longer utilized since 2008. There were no articles utilizing BMI percentile and Rohrer index for obesity assessment in adults. Criteria for obesity assessment were not consistent among research papers: for example, % body fat, 19~40%; BMI, 20~30; BMI percentile, 85th or 95th. In the case of PIBW, 120% of ideal weight was the most frequently utilized criterion for obesity. Based on these findings, we suggest that proper methods and criteria of obesity assessment for each age group should be determined and proclaimed.

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Factors Contributing to Diabetic Foot Ulcer among Patients with Type 2 Diabetes Mellitus
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