Korean Journal of Community Nutrition

Research Articles

[Korean]
Intake of energy and macronutrients according to household income among elementary, middle, and high school students before and during the COVID-19 pandemic: a cross-sectional study: Chae-Eun Jeong, Heejin Lee, Jung Eun Lee; Korean J Community Nutr 2024;29(3):234-252. Published online June 30, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.3.234

Abstract PDF PubReader ePub: Objectives
This study examined the intake of energy and macronutrients among elementary, middle, and high school students according to household income before the COVID-19 pandemic (2016–2019), during the social distancing period (2020–2021), and after the social distancing measures were lifted (2022).
Methods
We included 5,217 students aged 5–18 from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted between 2016 and 2022. Dietary intake was assessed using one-day 24-hour dietary recalls. We estimated the least squares means (LS-means) of intake according to household income for each period using a weighted linear regression model, adjusted for age and sex. Differences in LS-means between the periods were analyzed using the t-test.
Results
During the social distancing period, the LS-means of energy intake among students decreased significantly by 143.2 kcal/day compared to pre-pandemic levels (P < 0.001). Students from low-income households experienced a more pronounced decrease in energy intake (−379.1 kcal/day, P < 0.001) and macronutrient intake compared to those from other income groups. Energy intake at school significantly declined for all income groups during the social distancing period compared to before the pandemic. No significant changes in home energy intake were observed among low-income students, whereas there was an increase for students from higher-income groups. Before the pandemic, 8.5% of students from low-income households reported insufficient food due to economic difficulties; this figure rose to 21.3% during the pandemic.
Conclusions
During the pandemic, students from low-income families experienced significantly lower intake of energy and macronutrients compared to pre-pandemic levels. The most substantial reductions were noted among low-income students, largely due to the lack of compensation for decreased school-based intake with increased intake at home.

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[Korean]
Program Evaluation using the RE-AIM Framework: A Systematic Review and Application to a Pilot Health Promotion Program for Children: Ji-Eun Lee, Jae Eun Shim, Kirang Kim, Jae-Heon Kang, Ji-Yun Hwang; Korean J Community Nutr 2022;27(4):296-308. Published online August 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.4.296

Abstract PDF: Objectives
This study aimed to develop evaluation criteria for the elementary-school-based health promotion program using the RE-AIM framework and to examine their feasibility.
Methods
Previous evaluation studies on health interventions for elementary-school students using the RE-AIM framework were reviewed systematically to identify appropriate evaluation criteria. A diet and physical activity intervention based on the transtheoretical model was implemented in a pilot study using the “Happy Me” application. The feasibility of using the RE-AIM framework to evaluate it was examined.
Results
The review yielded the following evaluation criteria: “reach,” the ratio of participants out of the total target population; “efficacy/effectiveness,” the difference in outcomes between the intervention and control groups, or between a pre- and post-test; “adoption,” the rate of use of the program and participation in the next stage of the program; “implementation,” the progress on the program components; “maintenance,” the participants’ and teachers’ intention to continue using the program. The pilot study reached 76.6% of the targeted population. The intake of sugar-sweetened beverages decreased (P < 0.0001), and the duration of walking increased (P < 0.0001). Other indicators could not be evaluated; therefore, potential indicators were suggested.
Conclusions
This study produced feasible evaluation criteria for elementary-school-based health promotion using the RE-AIM framework. Nevertheless, the feasibility needs to be validated with a broader range of studies and long-term interventions.

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[Korean]
[Republished study] Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery: A Comparative Study of Five Nutritional Screening Tools: Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha, Jung Eun Lee; Korean J Community Nutr 2022;27(3):205-222. Published online June 30, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.3.205

Abstract PDF

Objectives
This study examined the characteristics of patients according to nutritional status assessed by five nutritional screening tools: Patient-Generated Subjective Global Assessment (PG-SGA), NUTRISCORE, Nutritional Risk Index (NRI), Prognostic Nutritional Index (PNI), and Controlling Nutritional Status (CONUT) and to compare the agreement, sensitivity, and specificity of these tools.
Methods
A total of 952 gastric cancer patients who underwent gastrectomy and chemotherapy from January 2009 to December 2012 were included. The patients were categorized into malnutrition and normal status according to five nutritional screening tools one month after surgery. The Spearman partial correlation, Cohen’s Kappa coefficient, the area under the curve (AUC), sensitivity, and specificity of each two screening tools were calculated.
Results
Malnutrition was observed in 86.24% of patients based on the PG-SGA and 85.82% based on the NUTRISCORE. When NRI or CONUT were applied, the proportions of malnutrition were < 30%. Patients with malnutrition had lower intakes of energy and protein than normal patients when assessed using the PG-SGA, NUTRISCORE, or NRI. Lower levels of albumin, hemoglobin, total lymphocyte count, and total cholesterol and longer postoperative hospital stays were observed among patients with malnutrition compared to normal patients when NRI, PNI, or CONUT were applied. Relatively high agreement for NUTRISCORE relative to PG-SGA was found; the sensitivity was 90.86%, and the AUC was 0.78. When NRI, PNI, and CONUT were compared, the sensitivities were 23.72% for PNI relative to NRI, 44.53% for CONUT relative to NRI, and 90.91% for CONUT relative to PNI. The AUCs were 0.95 for NRI relative to PNI and 0.91 for CONUT relative to PNI.
Conclusions
NUTRISCORE had a high sensitivity compared to PG-SGA, and CONUT had a high sensitivity compared to PNI. NRI had a high specificity compared to PNI. This relatively high sensitivity and specificity resulted in 77.00% agreement between PNI and CONUT and 77.94% agreement between NRI and PNI. Further cohort studies will be needed to determine if the nutritional status assessed by PG-SGA, NUTRISCORE, NRI, PNI, and CONUT predicts the gastric cancer prognosis.

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Report on the Current Trend of Commercial Enteral/Parenteral Nutrition in Outpatient
Hyun Ji Lee, Hyo Jung Park, Seon Young Chung, Myung Sook Min, Ok Soon Jeong, Ja Kyung Min
Journal of Korean Society of Health-System Pharmacists.2023; 40(2): 211. CrossRef

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[Korean]
Development and Validation of a Questionnaire on the Feasibility of a Mobile Dietary Self-Monitoring Application: Heejin Lee, Jeong Sun Ahn, Jung Eun Lee; Korean J Community Nutr 2022;27(2):146-157. Published online April 30, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.2.146

Abstract PDF: Objectives
This study aimed to develop and assess the content validity and internal consistency of a questionnaire on the feasibility of mobile dietary self-monitoring applications.
Methods
We developed a feasibility questionnaire to assess the overall usage, convenience, usefulness, and satisfaction of mobile dietary applications. The initial draft of the questionnaire contained 17 items with yes/no, multiple-choice, and open-ended questions and 52 items on 5-point Likert scales. To validate the content, ten experts evaluated the relevance of the items for each subscale using a 5-point scale. We calculated the item-level content validity index (I-CVI) and scale-level content validity index (S-CVI). A total of 102 adults answered the questionnaires which reflected the experts' reviews. We conducted an exploratory factor analysis to determine the underlying structure of responses and categorized convenience, usefulness, and satisfaction. We also calculated Cronbach's alpha coefficient to examine the internal consistency of items in each subscale.
Results
The S-CVI score of the items was 0.86, and we removed items with an I-CVI score of < 0.80. We combined, revised, or separated some remaining items and added one item as per the experts' comments. As a result, we included 16 items about overall usage and 42 sub-questions. Based on the responses of the 102 adults, we performed exploratory factor analysis using the principal axis method. We retained items with a factor loading of > 0.40, resulting in a final set of 35 questions (convenience: 15, usefulness: 12, satisfaction: 8 items). The Cronbach's alpha values of the three scales were 0.93, 0.91, and 0.91 for 1) usefulness, 2) convenience, and 3) satisfaction, respectively.
Conclusions
We developed a feasibility questionnaire for mobile dietary self-monitoring applications and examined its content validity and internal consistency. Our questionnaire has the potential to measure the feasibility of mobile dietary self-monitoring applications.

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Retraction of Publication

[English]
Retraction notice to “ Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery : A Comparative Study of Five Nutritional Screening Tools”: Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha 4, Jung Eun Lee; Korean J Community Nutr 2021;26(6):508-508. Published online December 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.6.508

Abstract PDF: no abstract available.

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Research Articles

[Korean]
Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery : A Comparative Study of Five Nutritional Screening Tools: Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha, Jung Eun Lee; Korean J Community Nutr 2021;26(4):280-295. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.280

Abstract PDF

Objectives
This study aimed to examine the characteristics of patients according to their nutritional status as assessed by five nutritional screening tools: Patient-Generated Subjective Global Assessment (PG-SGA), NUTRISCORE, Nutritional Risk Index (NRI), Prognostic Nutritional Index (PNI), and Controlling Nutritional Status (CONUT) and to compare the agreement, sensitivity, and specificity of these tools. Methods: A total of 952 gastric cancer patients who underwent gastrectomy and chemotherapy from January 2009 to December 2012 at the Samsung Medical Center were included. We categorized patients into malnourished and normal according to the five nutritional screening tools 1 month after surgery and compared their characteristics. We also calculated the Spearman partial correlation, Cohen’s Kappa coefficient, the area under the curve (AUC), sensitivity, and specificity of each pair of screening tools. Results: We observed 86.24% malnutrition based on the PG-SGA and 85.82% based on the NUTRISCORE among gastric cancer patients in our study. When we applied NRI or CONUT, however, the malnutrition levels were less than 30%. Patients with malnutrition as assessed by the PG-SGA, NUTRISCORE, or NRI had lower intakes of energy and protein compared to normal patients. When NRI, PNI, or CONUT were used to identify malnutrition, lower levels of albumin, hemoglobin, total lymphocyte count, total cholesterol, and longer postoperative hospital stays were observed among patients with malnutrition compared to those without malnutrition. We found relatively high agreement between PG-SGA and NUTRISCORE; sensitivity was 90.86% and AUC was 0.78. When we compared NRI and PNI, sensitivity was 99.64% and AUC was 0.97. AUC ranged from 0.50 to 0.67 for comparisons between CONUT and each of the other nutritional screening tools. Conclusions: Our study suggests that PG-SGA and NRI have a relatively high agreement with the NUTRISCORE and PNI, respectively. Further cohort studies are needed to examine whether the nutritional status assessed by PG-SGA, NUTRISCORE, NRI, PNI, and CONUT predicts the gastric cancer prognosis.

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Effects of Continuous Nutrition Care on Nutritional Status and Dietary Habits of Patients With Colorectal Cancer Receiving Adjuvant Chemotherapy After Surgery
Jina Son, Ha I Kang, Eun young Jung, Hae won Ryu, Kyung-Ha Lee
Clinical Nutrition Research.2023; 12(2): 99. CrossRef

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[Korean]
Association between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adults: A Nationwide Population-based Retrospective Cohort Study: Ga-Eun Yie, An Na Kim, Hyun Jeong Cho, Minji Kang, Sungji Moon, Inah Kim, Kwang-Pil Ko, Jung Eun Lee, Sue K. Park; Korean J Community Nutr 2021;26(3):211-227. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.211

Abstract PDF: Objectives
We aimed to examine the association between the relative preference for vegetables and meat and cancer incidence, in a population-based retrospective cohort in Korea.
Methods
We included 10,148,131 participants (5,794,124 men; 4,354,007 women) who underwent national health screening between 2004 and 2005 from the National Health Information Database of the National Health Insurance Service (NHIS-NHID). Participants were asked whether they preferred consuming 1) vegetables more often, 2) both vegetables and meat or 3) meat more often. Participants were followed up to Dec. 31, 2017. All cancer and eighteen common cancer cases were identified through the code from the International Classification of Diseases, 10th revision. We estimated sexspecific relative risks and 95% confidence intervals, adjusting for age, body mass index, alcohol consumption, smoking, physical activity, and income level.
Results
During an average follow-up of 12.4 years, 714,170 cancer cases were documented. In men, consuming meat more often was associated with lower risk of esophageal, liver, and stomach cancers, but higher risk of lung and kidney cancers. Consuming both vegetables and meat was associated with higher risk of prostate cancer, but with lower risk of esophageal, liver, and stomach cancers in men. In women, consuming meat more often was associated with a higher risk of colorectal cancer and breast, endometrial, and cervical cancers diagnosed before the age of 50. Consuming both vegetables and meat was associated with lower risk of liver cancer in women.
Conclusions
Our study suggests a potential link between vegetable and meat intake and cancer incidence in the Korean population. Further investigation on the association between the intake of specific types of vegetables and meat and cancer risk in Korean prospective cohort studies is needed.

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Original Articles

[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

Abstract PDF PubReader ePub

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 â€œnondrinkersâ€ 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 â€œnondrinkersâ€ 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 â€œblack coffeeâ€ on one-day 24HR said that they drank black coffee on their FFQs. Among those who complete two-day 24HR, 58.8% marked â€œblack coffeeâ€ 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.

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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

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[English]
Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province: Jiyeon Choi, Kyung Eun Lee; Korean J Community Nutr 2019;24(5):422-432. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.422

Abstract PDF PubReader

OBJECTIVES
The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste.
METHODS
A survey was administered from November 18â€“30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data.
RESULTS
Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality.
CONCLUSIONS
To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

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Food Appreciation Scale Development and Dimensionality Assessment
Kelly Cosgrove, Christopher Wharton
International Journal of Environmental Research and Public Health.2023; 20(14): 6345. CrossRef
Teachers’ Perceptions on Plate Waste Reduction and Mealtime Supervision by School Level and Dining Place in Gyeonggi Province
Chang-Hee Yoo, Kyungjoo Kim, Kyung-Eun Lee
Journal of the East Asian Society of Dietary Life.2020; 30(2): 147. CrossRef

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[English]
Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers: Jeong Sook Bae, Sol Bee Seong, So Mang Jang, Chang Hee Yoo, Young Suk Lim, Young Mi Lee, Hae Ryun Park, Kyung Eun Lee; Korean J Community Nutr 2019;24(4):277-289. Published online August 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.4.277

Abstract PDF PubReader

OBJECTIVES
This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season.
METHODS
A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages.
RESULTS
Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6â€“7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons.
CONCLUSIONS
The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

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An Interactive Live and Online Cooking Program for Children in Vulnerable Families—An Exploratory Study
Jiyoung Park, Sein Hwang, Seolhyang Baek, Gill A. Ten Hoor
Healthcare.2022; 10(12): 2389. CrossRef
Disparities in dietary quantity and quality between the two different types of Korean family of older adults living with spouses and living alone: using data from the 6th Korea National Health and Nutrition Examination Survey
Yu Rim Choi, Hae Ryun Park, Kyung Hee Song, Youngmi Lee, Young Suk Lim
Nutrition Research and Practice.2020; 14(3): 242. CrossRef
Patient-centered counseling program using health coaching to promote self-care among elderly hypertension patients in the rural area of South Korea
HeyJean Lee, Jung Min Kim, Ji Young Moon
Korean Journal of Health Education and Promotion.2020; 37(2): 99. CrossRef

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[English]
Consumption of Han-sik and its Association with Socioeconomic Status among Filipino Immigrant Women: the Filipino Women's Diet and Health Study (FiLWHEL): Nayeon Kim, Minji Kang, Grace Abris, Sherlyn Mae P Provido, Hyojee Joung, Sangmo Hong, Sung Hoon Yu, Chang Beom Lee, Jung Eun Lee; Korean J Community Nutr 2018;23(6):475-487. Published online December 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.6.475

Abstract PDF PubReader: OBJECTIVES
This study examined the consumption of Han-sik and its association with the years of residence in Korea and the socioeconomic status among Filipino immigrant women of the Filipino Women's Diet and Health Study (FiLWHEL).
METHODS
A total of 474 Filipino women married to Korean men were included in the analysis. Their dietary intake was assessed using a single-day 24-hour recall. The participants provided information on the demographics, socioeconomic, and health-related factors through face-to-face interviews. The generalized linear model and logistic regression model were used to examine the association between the socioeconomic status and consumption of Han-sik.
RESULTS
The mean age of the participants was 34.3 years old, and the average duration of residence in Korea was 8.2 years. Among 474 Filipino women, a total of 467 consumed Han-sik, with an average of 6.8 food items per day. The Han-sik foods that the participants consumed most frequently were rice, cabbage kimchi, mixed-grain rice, and fried eggs. The average ratio of Han-sik was 58.57%. The ratio of Han-sik showed no significant associations with the years of residence, years of living together with their husband, education levels, total annual family income, or linguistic competence of Korean. However, the ratio of Han-sik use was associated with cohabitation with parents-in-law; the odds ratio (95% confidence interval) was 2.41 (1.18â€“4.92, p-trend = 0.002) comparing the fourth quartile with the first quartile of the Han-sik ratio.
CONCLUSIONS
Filipino immigrant women in the FiLWHEL study consumed a larger number of Han-sik than Philippine foods. In addition, cohabitation with their parents-in-law was associated with the consumption of Han-sik. Further epidemiologic studies will be needed to determine how the diet affects the health and wellbeing of immigrant women in Korea.

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[English]
Cost-benefit Analysis of Nutrition Management Program for Children Aged Under 5 Years in DR Congo: Tae Ho Lee, Chae Eun Lee, Eun Woo Nam; Korean J Community Nutr 2018;23(5):385-396. Published online October 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.5.385

Abstract PDF PubReader: OBJECTIVES
This study aims to evaluate the economic efficiency of a nutrition management program for children under 5 years of age in Kenge, Kwango District, Democratic Republic of the Congo (DR Congo) from 2014 to 2016.
METHODS
The economic efficiency of a nutrition management program for children under 5 years of age who have recovered from malnutrition status was evaluated using a cost-benefit analysis. The costs were analyzed according to the executed budget incurred during the project period. The benefits were estimated as the monetary value of the saved lives of children under 5 years of age. The economic efficiency of the program was determined by the Benefit-Cost Ratio (BCR). The BCR was calculated by dividing the total discounted benefit by the total discounted costs. The project is economically efficient when the BCR is greater than 1.
RESULTS
The costs of the nutrition management program were calculated as 1,677,609,648 Korean Won (KRW). A total of 2,466 children survived with improved malnutrition status through this program. The benefit for the reduction of mortality for children under 5 years of age was estimated to be 6,814,354,467 KRW, the estimated value of life for 2,466 children. The BCR was 4.06.
CONCLUSIONS
The nutrition management program for children under 5 years of age in DR Congo was found to be a cost-effective project. Successful and efficient Official Development Assistance (ODA) for a health project requires integrated and comprehensive strategies and specialized international development consulting to improve efficiency. Future nutrition management programs should take into account the national health program to maintain the sustainability of the project.

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[English]
The Perception of Laymen and Experts Toward Mobile Applications for Self-monitoring of Diet Based on in-depth Interviews and Focus Group Interviews: Jeong Sun Ahn, Sihan Song, Sang Eun Moon, Sejin Kim, Jung Eun Lee; Korean J Community Nutr 2018;23(3):202-215. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.202

Abstract PDF PubReader

OBJECTIVES
We conducted a qualitative study to explore the feasibility of mobile applications for self-monitoring of diet.
METHODS
We conducted in-depth and focus group interviews with eight laymen who had used mobile dietary applications and eight experts. Interviews were audio-recorded and analyzed using an open coding method.
RESULTS
The qualitative data of our study revealed two key themes: (1) perceptions, opinions and attitudes towards mobile applications of self-monitoring of diet and (2) future directions to improve mobile applications.
CONCLUSIONS
Our qualitative study suggested the potential use of mobile applications as a food-tracking and dietary monitoring tool and the need for improved mobile applications for self-monitoring of diet. The results of our study may provide insights into how to technically improve mobile applications for self-monitoring of diet, how to utilize dietary data generated through mobile applications, and how to improve individual's health though mobile applications.

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NBH (Nutritious Balanced and Healthy) – An AI Enhanced Fitness Analyzer
Indhumathi Nagarajan, ABITHA V, AKSHAYA P, DHANSARA S, DHARANGINEE K R
SSRN Electronic Journal.2024;[Epub] CrossRef
Diet-Related Mobile Apps to Promote Healthy Eating and Proper Nutrition: A Content Analysis and Quality Assessment
Jihye Choi, Chongwook Chung, Hyekyung Woo
International Journal of Environmental Research and Public Health.2021; 18(7): 3496. CrossRef
Application and evaluation of mobile nutrition management service for breast cancer patients
Ji Hee Choi, Seon-Joo Park, Hee Kwon, Hae-Jeung Lee
Journal of Nutrition and Health.2020; 53(1): 83. CrossRef

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[English]
Dietary Changes After Breast Cancer Diagnosis: Associations with Physical Activity, Anthropometry, and Health-related Quality of life Among Korean Breast Cancer Survivors: Sihan Song, Hyun Jo Youn, So Youn Jung, Eunsook Lee, Zisun Kim, Jihyoung Cho, Young Bum Yoo, Hyeong Gon Moon, Dong Young Noh, Jung Eun Lee; Korean J Community Nutr 2016;21(6):533-544. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.533

Abstract PDF PubReader

OBJECTIVES
We aimed to examine levels of physical activity, anthropometric features, and health-related quality of life (HRQoL) among Korean breast cancer survivors who reported changes in their diet after diagnosis.
METHODS
A total of 380 women who had been diagnosed with stage I to III breast cancer and had breast cancer surgery at least six months before the interview were included. Participants provided information on dietary change after diagnosis, post-diagnostic diet, physical activity, anthropometric measures, and HRQoL through face-to-face interview. We assessed HRQoL levels of breast cancer survivors using a validated Korean version of European Organization for Research and Treatment of Cancer Quality of Life Questionnaire Core 30 (EORTC QLQ-C30) and Breast Cancer Module (BR23). We used the logistic regression and generalized linear models to identify the associations of dietary changes in relation with physical activity, anthropometry, and HRQoL.
RESULTS
The majority of participants (72.6%) reported that they have changed their diet to a healthier diet after diagnosis. Breast cancer survivors who reported to have change to a healthy diet had higher intakes of vegetables and fruits and lower intakes of red and processed meats, and refined grains than those who did not. Also, survivors with a healthy change in their diet were more likely to engage in physical activity (top vs. bottom tertile: odds ratio [OR], 1.85; 95% confidence interval [95% CI], 1.02-3.36) and have lower body mass index (BMI) (OR, 0.90; 95% CI, 0.82-0.98 for one kg/mÂ² increment in BMI) compared to those who did not. We found that a healthy change in diet was associated with higher scores of physical functioning (p=0.02) and lower scores of constipation (p=0.04) and diarrhea (p=0.006) compared to those who did not.
CONCLUSIONS
Healthy changes in diet after breast cancer diagnosis may be associated with lower levels of BMI, and higher levels of physical activity and HRQoL.

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Cancer survivor's dietary safety management awareness and competency type
Yun Hwa Kim
Journal of Nutrition and Health.2020; 53(5): 532. CrossRef
Health-related Quality of Life and Its Related Factors among Cancer Survivors and General Adults: Focusing on Lifestyle Behaviors and Mental Health
Eun A Song, Youngran Kweon, Yoon Young Hwang, Minjeong An
Korean Journal of Adult Nursing.2020; 32(4): 385. CrossRef

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[English]
Job Perception and the Need for Job Improvement among School Nutrition Teachers in Seoul: Seoung Hee Kim, Kyung Eun Lee, Jin Sook Kim; Korean J Community Nutr 2016;21(1):12-24. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.12

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OBJECTIVES
The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools.
METHODS
A total of 219 school nutrition teachers in Seoul were surveyed using self-administered questionnaires.
RESULTS
The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments.
CONCLUSIONS
School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.

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Importance, performance frequency, and predicted future importance of dietitians’ jobs by practicing dietitians in Korea: a survey study
Cheongmin Sohn, Sooyoun Kwon, Won Gyoung Kim, Kyung-Eun Lee, Sun-Young Lee, Seungmin Lee
Journal of Educational Evaluation for Health Professions.2024; 21: 1. CrossRef

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[English]
Clinical Nutrition Services of a Long-term Care Hospital in Korea: Mi Hyang Um, Eun Soon Lyu, Song Mi Lee, Seung Min Lee, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Yong Rha, Yoo Kyoung Park; Korean J Community Nutr 2015;20(3):220-235. Published online June 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.3.220

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate how clinical nutrition services is provided at a long term care hospital in Korea and to investigate job satisfaction levels of the clinical dietitians.
METHODS
Survey questionnaire was sent to dietitians working at a long term care hospital in Korea. The participating hospitals (n=240) were randomly selected from 1,180 long- term care hospitals using a stratified sampling method. A total of 134 long term care hospital s and 223 dietitians completed the survey of clinical nutrition service s and job satisfaction questionnaires The job satisfaction questionnaire included 27 job satisfaction questions on task, stability vision, working conditions, and relationship areas.
RESULTS
The average nutritional screening rate was 17.9% and the rate of computerized nutritional screening system was 9.7% in the participating hospitals. Nutritional intervention rate was only 3.2% of all patients. KOIHA (Korea Institute for Healthcare Accreditation) accreditated hospitals showed only 50% performance rate of nutrition service evaluation area. This shows that after achieving KOIHA accredition, many hospitals do not emphasize the performance of nutritional services. The job satisfaction scores in all four areas ranged from 2/5 to 3/5, implying generally low job satisfaction level in hospital dietitians. Linear regression analysis results showed that the "hospital adequacy grade" type was a significant predictor of job satisfaction level for two areas (working conditions & relationship).
CONCLUSIONS
There is a need to provide proper standardized clinical nutrition services as a primary treatment and we observed large variations in the quality of nutritional service s in long term care hospitals. Therefore, government and local hospitals have to work on implementing nutritional programs and policies for improved service and care.

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Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
Kyung-Eun Lee, Dasom Kim
Journal of the East Asian Society of Dietary Life.2019; 29(5): 421. CrossRef
Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings
Dasom Kim, Kyung-Eun Lee
Clinical Nutrition Research.2019; 8(4): 272. CrossRef
Eating Problems and Nutritional Status of Elderly Patients in Long-term Care Hospitals according to Whether They consume Foodservice Meals or Other Meals
Yoo Ri Choi, Eun Young Yoon
Korean Journal of Human Ecology.2017; 26(2): 145. CrossRef
Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area
Seon-Jeon Lee, Eunju Park
Journal of the Korean Dietetic Association.2016; 22(1): 53. CrossRef

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[English]
The Association between the Adherence to Dietary Guidelines for Breast Cancer Survivors and Health-related Quality of Life among Korean Breast Cancer Survivors: Sihan Song, Jiyoung Youn, Myungsook Park, Eunkyung Hwang, Hyeong Gon Moon, Dong Young Noh, Jung Eun Lee; Korean J Community Nutr 2015;20(2):129-140. Published online April 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.2.129

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OBJECTIVES
We examined the association between the adherence to dietary guidelines for breast cancer survivors and health-related quality of life in a cross-sectional study of Korean breast cancer survivors.
METHODS
A total of 157 women aged 21 to 79 years who had been diagnosed with stage I to III breast cancers according to the American Joint Committee on Cancer (AJCC) and had breast cancer surgery at least 6 months before the baseline were included. We used a Korean version of the Core 30 (C30) and Breast cancer 23 (BR23) module of the European Organization for Research and Treatment Cancer Quality of Life Questionnaire (EORTC-QLQ), both of which have been validated for Koreans. Participants were asked about their adherence to dietary guidelines for breast cancer survivors, suggested by the Korean breast cancer society, using a 5-point Likert scale. We summed dietary guideline adherence scores for each participant and calculated the least squares means of health-related quality of life according to dietary guideline adherence scores using the generalized linear model.
RESULTS
Breast cancer survivors who had higher adherence to dietary guidelines for breast cancer survivors had lower constipation scores than those with lower adherence (p for trend=0.01). When we stratified by the stage at diagnosis, this association was limited to those who had been diagnosed with stage II or III breast cancers. Also, sexual functioning scores increased significantly with increasing adherence scores of dietary guidelines among those with stage II or III breast cancers (p for trend < 0.001). However, among those who had been diagnosed with stage I, higher scores of dietary guidelines were associated with higher scores of pain (p for trend=0.03) and breast symptoms (p for trend=0.05).
CONCLUSIONS
Our study suggested that the health-related quality of life levels of breast cancer survivors are associated with the adherence to dietary guidelines and may differ by the stage of the breast cancer.

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Application and evaluation of mobile nutrition management service for breast cancer patients
Ji Hee Choi, Seon-Joo Park, Hee Kwon, Hae-Jeung Lee
Journal of Nutrition and Health.2020; 53(1): 83. CrossRef
A Comparisons of Nutritional Intake and Diet Quality Index-International in Gynecological Cancer Survivors and Normal Women: Using the Korea National Health and Nutrition Examination Survey 2013~2016
Bo-Young Seo, Eun-Sil Her
Korean Journal of Community Nutrition.2020; 25(5): 406. CrossRef
Aspects of Health-Related Factors and Nutritional Care Needs by Survival Stage among Female Cancer Patients in South Korea
Yoonsun Lee, Hyunsoo Shin, Eunjoo Bae, Hyunjung Lim, Pei-Yi Chu
PLOS ONE.2016; 11(10): e0163281. CrossRef
Dietary Changes After Breast Cancer Diagnosis: Associations with Physical Activity, Anthropometry, and Health-related Quality of life Among Korean Breast Cancer Survivors
Sihan Song, Hyun Jo Youn, So-Youn Jung, Eunsook Lee, Zisun Kim, Jihyoung Cho, Young Bum Yoo, Hyeong-Gon Moon, Dong-Young Noh, Jung Eun Lee
Korean Journal of Community Nutrition.2016; 21(6): 533. CrossRef

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[English]
Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea: Sang Eun Lee, Jae Eun Shim, Sooyoun Kwon, Yoonjae Yeoh, Jihyun Yoon; Korean J Community Nutr 2014;19(4):361-371. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.361

Abstract PDF PubReader

OBJECTIVES
This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea.
METHODS
Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat.fish.eggs.beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup, stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking.
RESULTS
Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat.fish.eggs.beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup.stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup.stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat.eggs.beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g.
CONCLUSIONS
Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

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Effects of Multidisciplinary Health Promotion Program Among Children in Community Childcare Center
Yerin Kim, Gyeong Seob Shin, Jungwon Park, Minji Kang, Kumhee Son, Yoon Myung Kim, Kyung Hee Park, Hyunjung Lim
Clinical Nutrition Research.2024; 13(1): 8. CrossRef
Evaluation of Dietary Behavior and Nutritional Status of Children at Community Child Center in Busan Area Using Nutrition Quotient
Kyung-A Lee, Ha-Yeon Park, Eun-Soon Lyu
Korean Journal of Food and Cookery Science.2018; 34(4): 424. CrossRef
Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Intakes and Satisfaction of Home-delivered Meal Box for Children from Low-income Families in Chungcheongbuk-do, Korea
Gyusang Han, Sooyoun Kwon
The Korean Journal of Food And Nutrition.2016; 29(5): 716. CrossRef
Assessment of Foodservice and Cooking Program for Children Attending Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2016; 26(3): 223. CrossRef
tatus of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2015; 25(2): 352. CrossRef

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[English]
Dietary Intake Status among Korean Female Breast Cancer Survivors: Myungsook Park, Eunkyung Hwang, Hyeong Gon Moon, Dong Young Noh, Jung Eun Lee; Korean J Community Nutr 2014;19(2):163-175. Published online April 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.2.163

Abstract PDF PubReader

OBJECTIVES
We aimed to evaluate dietary intake among female breast cancer survivors in a cross-sectional study.
METHODS
A total of 127 women who had breast cancer surgery at least 6 months before baseline were included. Dietary intake of female breast cancer survivors was assessed through self-reported 3 day-dietary records. To compare dietary intake between breast cancer survivors and general female population without cancer, we selected the 1:4 age matched women from the 2011 Korean National Health and Nutrition Examination Survey (KNHANES). In the KNHANES, participants were asked about their dietary intake using the 24-hour dietary recalls. We also examined whether dietary intake varied by age group, cancer stage, or time since surgery among breast cancer survivors. We used the generalized linear model to compare their dietary intakes.
RESULTS
Intakes of total energy, beta-carotene, folate, vitamin C, plant iron and fruits were lower among breast cancer survivors with longer time since surgery compared to those with shorter time (p < 0.05). Breast cancer patients with higher stage at diagnosis tended to consume less legumes (p = 0.01) than those with lower stage. When we compared dietary intake between breast cancer survivors and the general female population without cancer, breast cancer survivors were more likely to consume most of macro- and micro-nutrients in larger quantity (p < 0.05) and adhere to healthier diet characterized by higher intakes of legumes, seed and nuts, vegetables and fishes and shells than the general female population who never had been diagnosed with cancer (p < 0.05).
CONCLUSIONS
Our study results suggested that the intakes of nutrients and foods varied by time since surgery and cancer stage among breast cancer survivors and dietary intakes among breast cancer survivors differed from that in the general population. Further prospective studies are warranted to explore the association between dietary intakes of specific food items and survival among Korean breast cancer survivors.

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Utilization of Nutrition Labels and Its Relation to Nutrient Intake among Cancer Survivors: The 2019–2021 Korea National Health and Nutrition Examination Survey
Kyujin Choi, Seyoung Son, Hee-Kyung Joh, Su-Min Jeong
Korean Journal of Family Practice.2023; 13(4): 225. CrossRef
Nutrient intakes from supplement and factors associated with supplement use among breast cancer survivors: A cross‐sectional study
Jiyoung Youn, Sihyun Park, Sihan Song, Hyeong‐Gon Moon, Dong‐Young Noh, So‐Youn Jung, Eunsook Lee, Zisun Kim, Hyun Jo Youn, Jihyoung Cho, Young Bum Yoo, Se Kyung Lee, Taisun Hyun, Jung Eun Lee
European Journal of Cancer Care.2021;[Epub] CrossRef
A Comparisons of Nutritional Intake and Diet Quality Index-International in Gynecological Cancer Survivors and Normal Women: Using the Korea National Health and Nutrition Examination Survey 2013~2016
Bo-Young Seo, Eun-Sil Her
Korean Journal of Community Nutrition.2020; 25(5): 406. CrossRef
The Effects of Utilizing Smartphone Application Peer Support on Health Behavior and Body Mass Index among Breast Cancer Survivors
Gaeun Park, Haejung Lee, Hyun Yul Kim
Journal of Korean Academy of Nursing.2019; 49(5): 550. CrossRef
Determinants of Plasma 25-Hydroxyvitamin D Concentrations among Breast Cancer Survivors in Korea
Woo-Kyoung Shin, Zisun Kim, Hyun Youn, Jihyoung Cho, Jung Lee
Nutrients.2018; 10(3): 380. CrossRef
Development of a FFQ for breast cancer survivors in Korea
Woo-kyoung Shin, Sihan Song, Eunkyung Hwang, Hyeong-Gon Moon, Dong-Young Noh, Jung Eun Lee
British Journal of Nutrition.2016; 116(10): 1781. CrossRef

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[English]
Food Habits and Dietary Behavior Related to Using Processed Food among Male College Students Residing in Dormitory and Self-boarding in Gangwon: Mi Hyun Kim, Hyun Kim, Woo Keun Lee, Soon Joo Kim, Jee Young Yeon; Korean J Community Nutr 2013;18(4):372-385. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.372

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The purpose of this study was to examine food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. A total of 344 students (dormitory group: 227, self-boarding group: 117) were surveyed from May to June of 2012. The results are summarized as follows: self-boarding group had a significantly higher frequency of skipping breakfast and lunch and frequency of out meal compared with the dormitory group (p < 0.05, p < 0.05, p < 0.05 respectively). The self-boarding group had a significantly lower the score of 'eat vegetables and Kimchi at every meal' (p < 0.001) and 'eat a variety of food everyday' (p < 0.001) compared with the dormitory group. The self-boarding group had a significantly higher the preference for meat products (p < 0.05) and canned food (p < 0.01) for selecting processed food compared with the dormitory group. The consideration for selecting processed food was ranked by 'taste', 'price', 'expiration', 'appearance' and 'nutrition' in both dormitory and the self-boarding group. In the dormitory group, nutrition labels were identified certainly 2.6%, sometimes 12.8%, and rarely 17.2%. In the self-boarding group, nutrition labels were identified certainly 1.7%, sometimes 18.0%, and rarely 24.8%. The necessity of nutrition education was high in both dormitory group (51.6%) and the self-boarding group (62.4%). Therefore, development of an educational program and application of the information from nutrition labels for male college students, especially self-boarding students will be effective in improving dietary life in order to maintain healthy dietary habits.

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[English]
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior among Children and Adolescents with Type 1 Diabetes: Na Yeon Noh, So Young Nam, Hee Suk Kang, Ji Eun Lee, Soo Kyung Lee; Korean J Community Nutr 2013;18(2):101-111. Published online April 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.2.101

Abstract PDF PubReader

Type 1 diabetes is on the rise worldwide. Although nutrition education for patients with diabetes has become a routine practice, specifics and impacts of such educations need to be more researched. This study examined the status of nutrition knowledge, dietary attitude, and dietary behavior among children and adolescents with type 1 diabetes (9-19 year-old) and explored factors influencing dietary behaviors related to diabetes by applying the Theory of Planned Behavior. Face-to-face interviews, using a pre-tested structured questionnaire, were conducted with 32 participants (11 boys and 21 girls) with type 1 diabetes followed by a diabetes clinic in a university hospital. This study found that the level of nutrition knowledge related to diabetes was generally low at 4 points out of a possible 10, however, the dietary attitude related to diabetes was found to be generally good at 26 points out of a possible 30. Participants were motivated to follow medical staff recommendations the most; however, their family was also important. Perceived behavioral control was low especially for eating-out and portion control. The dietary behavior related to blood glucose control showed low at 13 points out of a possible 20. Regression analysis showed that perceived behavioral control (p < 0.001) was significantly related to the dietary behavior related to blood glucose control. This rare study with children and adolescents with type 1 diabetes showed that nutrition education should include a component to improve perceived behavioral control through high-risk situation management.

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Spatial Distribution of Diabetes Prevalence Rates and Its Relationship with the Regional Characteristics
Eun-Kyung Jo, Eun-Won Seo, Kwang-Soo Lee
Health Policy and Management.2016; 26(1): 30. CrossRef

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[English]
Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique: Jung Hwa Choi, Eun Sil Lee, Yoon Jin Lee, Hye Sang Lee, Hye Ja Chang, Kyung Eun Lee, Na Young Yi, Yun Ahn, Tong Kyung Kwak; Korean J Community Nutr 2012;17(2):167-181. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.167

Abstract PDF PubReader

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

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Junghwa Choi, Sujin Jung, Hyeja Chang
Journal of the Korean Society of Food Science and Nutrition.2022; 51(12): 1345. 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
Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
Journal of the Korean Society of Food Science and Nutrition.2016; 45(9): 1366. CrossRef
A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
Korean Journal of Community Nutrition.2016; 21(1): 65. CrossRef
Development of the evaluation tool for the food safety and nutrition management education projects targeting the middle class elderly: Application of the balanced score card and the structure-process-outcome concept
Hyeja Chang, Hyoi Yoo, Harim Chung, Hyesang Lee, Minjune Lee, Kyungeun Lee, Changhee Yoo, Junghwa Choi, Nayoung Lee, Tongkyung Kwak
Journal of Nutrition and Health.2015; 48(6): 542. CrossRef
An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
The Korean Journal of Community Living Science.2014; 25(2): 163. CrossRef
Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries
Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
Foods.2014; 3(1): 110. CrossRef
Development of a Questionnaire for Dietary Habit Survey of Korean Adults
Jin Suk Jo, Ki Nam Kim
Korean Journal of Community Nutrition.2014; 19(3): 258. CrossRef

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[English]
Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults: Jung Yeon Park, Kyung Eun Lee, Na Young Yi, Tong Kyung Kwak; Korean J Community Nutr 2010;15(3):379-392. Published online June 30, 2010

Abstract PDF: The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size". Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

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[English]
Requirements and Self-evaluation of Knowledge and Skills Necessary for Effective Nutrition Teachers Perceived by School Foodservice Deititians: Na Young Yi, Kyung Eun Lee; Korean J Community Nutr 2009;14(2):190-205. Published online April 30, 2009

Abstract PDF: The purposes of the study were to identify knowledge and skill levels required for effective nutrition teachers and to compare perceived need and dietitians' self-evaluation of the knowledge and skills. A total of 60 knowledge statements and 70 skill statements associated with 11 job functional areas were specified through a literature review and expert panel reviews. A total of 457 dietitians working at school foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 148 responses were returned. Excluding responses with significant missing data, 142 responses were used for data analysis. In terms of knowledge, 'sanitation, food safety and employee safety (4.60)' category received the highest perceived need score, followed by 'nutrition education (4.56)' and 'nutrition counseling (4.45).' The knowledge category that received the highest self-evaluation was 'nutrition and menu management (3.66)' while the category that received the lowest self-evaluation was 'teaching practices (2.83).' In terms of skills, the highest perceived need was associated with 'nutrition education (4.49)', followed by 'sanitation, food safety and employee safety (4.46)' and 'nutrition counseling (4.39).' The dietitians rated their skills related to 'sanitation, food safety and employee safety (3.67)' the highest but their skills related to 'teaching practices (2.84)' the lowest. The dietitians' self-evaluated knowledge and skill scores were significantly lower than their perceived need of the knowledge and skills in all job functional areas (P < 0.001). A quadratic analysis based on the requirement and self-evaluation of the knowledge and skills revealed that priorities of the education programs targeting school nutrition teachers or students preparing to be a nutrition teacher should be placed on improving knowledge and skills related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, and nutrition and menu management. Educational programs for nutrition teachers should be designed to decrease the gaps between the need and self-evaluation of the knowledge and skills for effective nutrition teachers. The findings of the study can be used to develop education materials for nutrition teachers. The knowledge and skills identified in the study should be updated and revised regularly to reflect changes in regulations and current practices in school foodservice programs.

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[English]
A Study on Factors of Job Satisfaction and Burnout of Hospital Dietitians: Hye Jin Yun, Joo Eun Lee, Wan Soo Hong; Korean J Community Nutr 2009;14(1):100-113. Published online February 28, 2009

Abstract PDF: This research aims to examine the experiences of hospital dietitians' burnout and the factors of their burnout, such as demographic factors, unique characteristics of hospitals, their self-respect, and organizational factors. In order for this, a questionnaire survey was conducted with hospital dietitians working in general hospitals of over 400 beds in the Seoul Metropolitan area. The average point of self-respect of dietitians is 3.67 out of 5.00. Their experience of burnout turned out to be 3.17 out of 7, the extent of job satisfaction is high, that is 3.35 out of 5.00. The decrease of personal accomplishment is shown to be closely related to the burnout of dietitians. The emotional exhaustion in burnout at the significant level 0.001 is increasing as the annual gross salary is low, their age is young, extra-working hours are long, and is high to the dietitians serving meals and working at entrusted companies. The factors affected by burnout experience vary with individual circumstances. So, to prevent the emotional exhaustion, depersonalization, and reduced personal accomplishment, hospital dietitians' spiritual and physical health needs to be kept up by their self-development and investment.

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[English]
Food Waste Management Practices and Influencing Factors at Elementary School Food Services: Seoung Hee Kim, Tong Kyung Kwak, Eun Hui Choi, Kyung Eun Lee; Korean J Community Nutr 2007;12(6):815-825. Published online December 31, 2007

Abstract PDF: The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of 50~100 kg every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.

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[English]
Physical Characteristics and Dietary Patterns of Strength Athletes; Bodybuilders, Weight Lifters: Seongsuk Cho, Hyunkeun Lee, Kyungwon Kim; Korean J Community Nutr 2007;12(6):864-872. Published online December 31, 2007

Abstract PDF: The purpose of this study was to provide a descriptive assessment of the nutritional habits of resistance trained males in relation to protein and carbohydrate intakes in comparison with the recommended values. Thirty-four male bodybuilders (27.0 +/- 2.1years, 173.5 +/- 5.0 cm, 8.3 +/- 0.61% body fat), twenty-four male weight lifters (20.9 +/- 2.1years, 171.8 +/- 6.9 cm, 7.6 +/- 0.98% body fat) and twenty-five male non-athletes (26.9 +/- 2.5years, 175.3 +/- 5.7 cm,, 8.5 +/- 0.95% body fat) participated in the study. Participants completed a comprehensive survey by twenty-four hour dietary recall methods. All diets were analyzed using the Computer Aided Nutritional (Pro) analyzer by a registered dietician. Body fat was measured using skin fold thickness. The average time spent in resistance training was 18.0 +/- 1.7 hrs/week for body builders and 14.6 +/- 8.7 hrs/week for weight lifters. Total daily calories were 2583.6 +/- 874.8 kcal (31.9 +/- 11.9 kcal/ kg) for bodybuilders, 3565.9 +/- 1281.8 kcal (42.7 +/- 15.0 kcal/kg) for weight lifters and 2016.0 +/- 955.3 kcal (28.1 +/- 13.9 kcal/kg) for non-athletes (p = 0.001). Percent of calories from carbohydrate, protein, and fat 64.2%, 27.1%, and 8.7% for bodybuilders, and 66.3%, 18.6%, and 15.1% for weight lifters. The mean protein intake was 1.9 +/- 1.2 g/ kg of BW for bodybuilders, 1.6 +/- 0.6 g/kg of BW for male weight lifters and 1.1 +/- 0.69 g/kg of BW for non-athletes. Although dietary calcium (78.7%) and riboflavin (86.3%) intakes for bodybuilders were below the RDA, dietary intakes of micronutrients were not deficient. More research needs to be conducted to determine the optimal amounts of protein, carbohydrates, fats, and micronutrients for the resistance trained athletes.

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[English]
The Factors (Job Burnout, Job Engagement, the Workplace Safety) Influencing Employees' Job Satisfaction in School Food Service Operations: Nam Chung Song, Hye Sang Lee, Kyung Eun Lee; Korean J Community Nutr 2007;12(5):606-616. Published online October 31, 2007

Abstract PDF: The study was conducted to investigate the influences of food service employees' job burnout, job engagement, and workplace safety perception on their job satisfaction. A survey was administered on 589 school food service employees in Gyeongbuk from December 5, 2005 to February 18, 2006. The final response rate was 71% (N = 416); the data were analyzed using SPSS Windows (ver. 12.0). A majority of the respondents were females (99.0%) and 40 years old or older (75.3%); 84% were temporary contract-based or irregular workers. Among the job burnout dimensions, exhaustion (2.98 +/-0.59) was rated higher than cynicism (2.33 +/-0.54), while professional efficacy level (3.61 +/-0.47) was relatively high. In terms of job engagement, the means of absorption (3.67 +/-0.49) and dedication (3.65 +/-0.52) were higher than that of vigor (3.22 +/-0.46). A systematic environmental level (3.15 +/-0.58) was lower than safety knowledge level (3.63 +/-0.49) among the workplace safety statistics, whereas the anxiety level (3.25 +/-0.74) was relatively high. The food service staff were more satisfied with 'supervisors' and 'co-workers' than with 'pay' and 'promotion'. A hierarchial regression analysis revealed that dedication, absorption, systematic environment, and safety knowledge were significant factors to increase job satisfaction and exhaustion which significantly decreased their job satisfaction.

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[English]
Physical Development and Dietary Behaviors of Children in Low-Income Families of Seoul Area: Kyung Hui Nam, Young Mee Kim, Go Eun Lee, Yu Na Lee, Hyojee Joung; Korean J Community Nutr 2006;11(2):172-179. Published online April 30, 2006

Abstract PDF: Since the economic crisis in 1997, the number of low income families has increased and the turmoil is likely to affect nutritional and health status of the children in low-income families. The purpose of this study was to investigate dietary behaviors and physical development of low income family children in the Seoul area. The subjects were 44 boys and 56 girls, between the ages of 7 and 12 years, from the beneficiary families of the governmental assistant program and enrolled in after school-care centers. A self-reported questionnaire, including general characteristics and dietary behaviors, was applied to the children and their parents. Skipping meal rate was higher in breakfast than in lunch or dinner, and was less frequent in parents and children families compared to that of the other types of families (p<0.05). Most students are shown that they usually keep the dietary guideline for Korean children. There were significant differences in keeping the dietary guidelines between the parents and children family group and other groups in several items. The results imply that the nutrition education program should be more focused on the families which are not composed of parents and children.

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[English]
Adolescents' Nutrient Intake Determined by Plate Waste at School Food Services: Kyung Eun Lee; Korean J Community Nutr 2005;10(4):484-492. Published online August 31, 2005

Abstract PDF: The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed 67% of the menus they were served. By menu category, the students consumed more than 90% of the rice and one-dish foods they were served. Kimchis (54%) and soups/stews (55%) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin B2. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin B1, vitamin B2, and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin B2. During the 3-day periods, the served and consumed menus provided 27% and 24% of energy from fat, which exceeded the recommended proportion of 20%. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

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