Korean Journal of Community Nutrition

Volume 20(6); December 2015

Original Articles

[English]
The Influence of Self-resilience on Dietary Management in Middle School Students: Yunhwa Kim; Korean J Community Nutr 2015;20(6):399-410. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.399

OBJECTIVES
This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students.
METHODS
Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21.
RESULTS
The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05).
CONCLUSIONS
This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

Citations

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Exploring the connection between ego-resiliency and health behaviors: a cross-sectional study of Polish health sciences students
Małgorzata Dębska-Janus, Paweł Dębski, Agnieszka Nawrocka, Jacek Polechoński, Wojciech Madejczyk, Karina Badura-Brzoza
BMC Psychiatry.2024;[Epub] CrossRef

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[English]
The Relationships among Quality of Life and Stress, Health-related Habits and Food Intake in Korean Healthy Adults Based on 2013 Korea National Health and Nutrition Examination Survey: Su Bin Lee, Hyun Jin Choi, Mi Joung Kim; Korean J Community Nutr 2015;20(6):411-422. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.411

Abstract PDF PubReader

OBJECTIVES
This study investigated the socioeconomic factors that affect quality of life (QL) in healthy adults and to study the relationship between QL and health-related habits and food intake.
METHODS
Subjects consisted of 1,154 healthy adults without any known disease, aged 19 to 65 years from the 2013 Korean National Health and Nutrition Examination Survey data. We used SPSS statistical program version 20.0 for data analysis.
RESULTS
The average age and QL score of the study population were 36.7 years and 0.99 points, respectively. Males had a significantly higher QL score than the females (p < 0.001), and employed subjects and those employed in permanent positions had significantly higher scores as compared respectively with unemployed subjects and those employed in temporary positions (p < 0.001, p < 0.05). The group that responded "almost every day" to the "frequency of binge drinking" and "frequency of disruption of daily life due to drinking" had significantly lower QL scores as compared to other groups (p < 0.05). Further, the scores were significantly higher for individuals who practiced "intense physical activities" and "walking" (p < 0.001). The groups that responded that they were "very stressed" showed significantly lower QL scores in comparison to the other groups (p < 0.05). There were no significant differences in QL scores according to anthropometric or biochemical indices. When subjects were divided into two groups based on average QL scores, the frequency of intake of "barbecued beef" was significantly higher while the frequency of intake of "fried eggs or rolled omelet," and "soy milk" was significantly lower in the high QL group.
CONCLUSIONS
Based on these findings, it is evident that in healthy adults without any known underlying illnesses, psychological factors such as economic activity, occupational environment, and stress are considered to have a greater impact on their QL than are nutrient intake, blood biochemical indices, and anthropometric status.

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Study on the relationship between dietary habits and the quality of life of some high school students in Seoul based on the nutrition quotient for adolescents (NQ-A)
Ho-Jung Kim, Jung-Sug Lee, Yookyung Kim
Journal of Nutrition and Health.2024; 57(3): 320. CrossRef
DOES HEALTH LITERACY AND LIFE SATISFACTION PROMOTE HEALTHY EATING AMONG MARRIED WOMEN IN TURKEY?
Mahmut Kılıç, Nurgül Nehir Yılmaz
ESTÜDAM Halk Sağlığı Dergisi.2024; 9(3): 323. CrossRef
The Connection between Hand Washing and Brushing Teeth
Ra-Ae Bak, Sun-Jung Shin, Hee-Jung Park, Jin-Young Jung, Hwa-Young Lee, Nam-Hee Kim
Journal of Dental Hygiene Science.2023; 23(2): 132. CrossRef

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[English]
Quality of Nutrient Adequacy and Health-related Quality of life of the Rural Elderly: Mee Sook Lee; Korean J Community Nutr 2015;20(6):423-432. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.423

Abstract PDF PubReader

OBJECTIVES
In Korea, the percentage of elderly is increasing at an unprecedented rate, and is expected to account for 40% of the population by 2060. This massive demographic change stresses the importance of research on aging as it is necessary to improve the quality of life (QoL) of this population. This study aimed to examine the health-related quality of life (HRQoL) of the rural elderly and to clarify its association with the nutrient adequacy ratio (NAR).
METHODS
A cross-sectional study was performed in S-gun, Chonbuk, a critical agricultural area. The elderly people without abnormal physical functioning composed our study population and the data were collected by personal visits to 336 elderly people aged over 65 years (110 males and 226 females). Subjects were interviewed with questionnaires pertaining to general characteristics and EuroQol (EQ-5D). Nutrient intakes were assessed two days by 24-hours recall method. Subjects were defined as high QOL group if EQ-5D index with Nam's model was above the median.
RESULTS
Generally, EQ-5D index was lower in women than in man, and lower in older subjects than in younger subjects. The percentages of people below the median were 42% (low QoL group) and 58% (high QoL group) were found to be the above the median. The high QoL group had higher NAR, especially for vitamin C, vitamin B1, vitamin B2 and folate. All dimensions in the EQ-5D were affected by NAR of some nutrients and especially anxiety/depression dimension was significantly correlated with NAR of 5 nutrients (protein, calcium, iron, vitamin C and vitamin B1) and EQ-5D scores.
CONCLUSIONS
HRQol was significantly reduced in elderly with increasing age and this was more pronounced in women than in man. The NAR of some nutrients were associated with the EQ-5D index, especially anxiety/depression dimension, among rural elderly.

Citations

Citations to this article as recorded by

Health and dietary characteristics of the men and women in their middle age according to health-related quality of life: using the Korea National Health and Nutrition Examination Survey data in 2019 and 2021
Sarim Kim, Yoon Jung Yang
Journal of Nutrition and Health.2024; 57(3): 307. CrossRef
Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
Clinical Nutrition Research.2024; 13(2): 108. CrossRef
Relationship between Dietary Patterns and Cardiovascular Disease Risk in Korean Older Adults
Ae-Rim Seo, Tae-Yoon Hwang
International Journal of Environmental Research and Public Health.2021; 18(7): 3703. CrossRef
Food and nutrient intake status of Korean elderly by perceived anxiety and depressive condition: data from Korean National Health and Nutrition Examination Survey 2013 ~ 2015
Da-Mee Kim, Kyung-Hee Kim
Journal of Nutrition and Health.2019; 52(1): 58. CrossRef

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[English]
Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory: So Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin Sook Yoon, Hye Kyeong Kim; Korean J Community Nutr 2015;20(6):433-446. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.433

Abstract PDF PubReader

OBJECTIVES
This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors.
METHODS
Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program.
RESULTS
SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups.
CONCLUSIONS
These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

Citations

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Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
Aubrey N. Dunteman, Soo‐Yeun Lee
Journal of Food Science.2023; 88(1): 417. CrossRef
The frequency of convenience food consumption and attitude of sodium and sugar reduction among middle and high school students in Seoul: a descriptive study
Seoyeon Park, Yeonhee Shin, Seoyeon Lee, Heejung Park
Korean Journal of Community Nutrition.2023; 28(4): 269. CrossRef
Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef
Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Korean Journal of Community Nutrition.2020; 25(1): 21. CrossRef

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[English]
Effects of an Education Program on Sanitation Status at Centers for Children's Food Service Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City: Yu Jin Seo, Min Sun Jeon; Korean J Community Nutr 2015;20(6):447-459. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.447

Abstract PDF PubReader

OBJECTIVES
This study aimed to assess the improvement of teachers' sanitation performance and food distribution environment at Centers for children's food service management after a sanitation education program.
METHODS
The subjects were 119 teachers working at child care centers registered in the Daejeon Center for Children's Foodservice Management in Dongu and Jung-gu, Daejeon. The sanitation education was provided three times from March to August in 2014, and the survey questionnaires were distributed before and after the education. The sanitation status of food service environment of the centers was examined by ATP(adenosine-5'- triphosphate) bioluminescence.
RESULTS
After the sanitation education, the teachers showed higher levels of sanitation knowledge. Also, sanitation performance and recognition level of the importance of it significantly improved after the education program. The mean variation scores of importance and performance after the education were 0.14 and 0.23. According to the Importance-Performance Analysis (IPA) results of 26 sanitation attributes about the food service environment, the selection attributes with relatively low performance and importance were mostly distributed in the children's and distributer's personal hygiene management area. However, all attributes except using a personal water bottle and cup were moved to high performance and importance level. Also, the ATP examination results showed that the sanitation status of the food service environment was improved after the education program.
CONCLUSIONS
The sanitation education program was effective in improving the recognition of the importance of sanitation and its performance with regard to food service management.

Citations

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Relationship with the Perception of Foodservice, Nutritional Knowledge, and Foodservice Guidance of Day-Care Center Teachers in Gangwon Area
Seung-Lim Lee
Journal of the East Asian Society of Dietary Life.2024; 34(3): 203. CrossRef
Relationship between the Nutrition Quotient, Sustainable Diets, and Meal Guidance of Day-Care Center Teachers according to the Type of Day-Care Center : Focus on the Gangwon Area
Seung-Lim Lee, Ji-Hye Kim, Hye-Ji Oh, Myeong-Jong Kim
Journal of the East Asian Society of Dietary Life.2024; 34(4): 262. CrossRef
A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
Jeong-Sil Choi, Se-Young Ju
International Journal of Environmental Research and Public Health.2022; 19(15): 9668. CrossRef
Evaluation of Food Safety Management Status of Children’s Foodservice Facilities Using Sanitary Check Scores and ATP Bioluminescence Assay in Gyoengbuk Area
Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2021; 50(2): 196. CrossRef
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 Journal of Community Nutrition.2020; 25(1): 13. CrossRef
Research trends in obesity & obesogenic environments in Korea
Myoungsook Lee
Nutrition Research and Practice.2019; 13(6): 461. CrossRef
Effects of Periodic Visiting Education Support on the Sanitation Management of Foodservice Facilities for Children in the Local Small City: A Focus on the Yecheon-gun Area
Hye-Jin Pak, Chan-Ick Cheigh
Food Engineering Progress.2019; 23(3): 200. CrossRef
Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2018; 28(5): 345. CrossRef
The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -
Kyung-Min Lee, Min-Sun Jeon
Korean Journal of Community Nutrition.2018; 23(6): 496. CrossRef
A study on the optimal variable transformation method to identify the correlation between ATP and APC
Hye-Kyung Moon, Jae-Kyoung Shin, Yang Sook Kim
Journal of the Korean Data and Information Science Society.2016; 27(6): 1465. CrossRef
A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities
Jin-Young Lee
The Korean Journal of Food And Nutrition.2016; 29(4): 573. CrossRef

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[English]
Associations between 24-hour Urine Sodium Excretion Level and Obesity-related Metabolic Risk Factors: Hyun Woo Oh, Hyun Jung Kim, Dae Won Jun, Seung Min Lee; Korean J Community Nutr 2015;20(6):460-467. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.460

Abstract PDF PubReader

OBJECTIVES
Excess sodium intake has been linked to obesity and obesity-related indices. However, the scientific evidence for this association is inadequate. The purpose of this study was to investigate the association between urinary sodium excretion and obesity-related indices among Korean adults.
METHODS
A convenience sample of 120 subjects (60 obese and 60 non-obese subjects) were recruited applying frequency matching for sex and age between two groups. Sodium intake level was assessed through 24-hour urine collection. Obesity-related metabolic risk factors, including fasting blood lipid indices, subcutaneous and visceral fat through computed tomography (CT), insulin resistance indices, blood pressure and liver enzymes were measured in all subjects. These obesity-related metabolic risk factors were compared between obese and non-obese group according to sodium excretion levels (<110 mEq/day, 110~180 mEq/day, >180 mEq/day).
RESULTS
After adjusting for age, gender, health behaviors (smoking, exercise, drinking), and energy intake, several obesity-related metabolic risk factors, including abdominal circumference, body fat percentage, subcutaneous and visceral fat, triglyceride, and systolic blood pressure were found to be significantly deteriorated as the sodium excretion level increases. In addition, multivariate adjusted-odds ratios of abdominal obesity, high blood triglyceride, and high blood pressure were found significantly higher in the highest sodium excretion group compared to the lowest group. The mean number of metabolic syndrome risk factors was also significantly greater in the highest sodium excretion group than in the lowest group.
CONCLUSIONS
The current study findings suggested that high sodium intake can affect obesity and metabolic syndrome risk negatively, implying the necessity of future research on low-sodium diet intervention in relation to obesity and related health problems.

Citations

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Relationship of sodium index with the obesity indicators of university students in Daegu, South Korea: a cross-sectional study
Young-Won Jang, Jian Ma, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2024; 29(3): 189. CrossRef
Dietary salt intake and kidney function in rural Senegalese populations: a cross-sectional study
Ndongo Modou, Lot Nehemie Motoula Latou, Toure Maimouna, Amadou Diop Dia, Sidy Mohamed Seck
Journal of Health, Population and Nutrition.2024;[Epub] CrossRef
The association between dietary sodium intake and obesity in adults by sodium intake assessment methods: a review of systematic reviews and re-meta-analysis
Jounghee Lee, Cheongmin Sohn, Oh-Yoen Kim, Young-Min Lee, Mi Ock Yoon, Myoungsook Lee
Nutrition Research and Practice.2023; 17(2): 175. CrossRef
Relationship between urinary sodium-creatinine ratios and insulin resistance in Korean children and adolescents with obesity
So Yoon Han, Nan Hee Kim, Do Hoon Kim, Kyungdo Han, Seon Mee Kim
Journal of Pediatric Endocrinology and Metabolism.2018; 31(4): 375. CrossRef
Association between Sodium Excretion and Obesity of Adults in Gwangju
Mijin Jo, Young-Ran Heo
Korean Journal of Community Nutrition.2018; 23(1): 38. CrossRef
Relationship of sodium consumption with obesity in Korean adults based on Korea National Health and Nutrition Examination Survey 2010~2014
Se Young Cheon, Hye Won Wang, Hwa Jung Lee, Kyung Mi Hwang, Hae Seong Yoon, Yoon Jung Kang
Journal of Nutrition and Health.2017; 50(1): 64. CrossRef
Associations of Obesity and Dyslipidemia with Intake of Sodium, Fat, and Sugar among Koreans: a Qualitative Systematic Review
Yoon Jung Kang, Hye Won Wang, Se Young Cheon, Hwa Jung Lee, Kyung Mi Hwang, Hae Seong Yoon
Clinical Nutrition Research.2016; 5(4): 290. CrossRef

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[English]
Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride: Hee Ryoung Son, Myung Ju Lee, Eun Kyung Kim; Korean J Community Nutr 2015;20(6):468-478. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.468

Abstract PDF PubReader: OBJECTIVES
The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT).
METHODS
The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 +/- 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).
RESULTS
Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 +/- 0.35 L/min, LCT meal: 0.28 +/- 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.
CONCLUSIONS
This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

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