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Educational Materials
[Korean]
Systematization of food and nutrition education content based on national kindergarten curriculum: a qualitative formative study
Jung-Hyun Kim, Eugene Shim, Eunyoung Baik
Korean J Community Nutr 2023;28(6):509-522.   Published online December 31, 2023
DOI: https://doi.org/10.5720/kjcn.2023.28.6.509
AbstractAbstract PDF
Objectives
This study is intended to develop a curriculum for kindergarten food and nutrition education aimed at preschool children, reflecting government policy and meeting the demands of preschool settings.
Methods
Existing educational materials were analyzed, and key elements of the 2019 Revised Nuri Curriculum (“Nuri Curriculum”) and Guidelines for Nutrition and Food Education in Kindergartens, Elementary, Middle, and High Schools (“Guidelines”) were examined as foundational information for developing the curriculum for food and nutrition education.
Results
Basing ourselves on the five domains of the Nuri Curriculum, “Physical Activity and Health,” “Communication,” “Social Relationships,” “Art Experience,” and “Natural Science Inquiry,” we integrated three areas from the Guidelines, namely “Dietary Habits and Health,” “Dietary Habits and Safety,” and “Dietary Habits and Culture,” to structure the curriculum for kindergarten food and nutrition education. Three specific domains, “Nutrition and Health,” “Food and Culture,” and “Safe Dietary Practices,” were tailored for preschool children, each comprising core concepts, content elements, and educational materials. In the “Nutrition and Health” domain, core concepts such as “nutrition” were addressed through content elements such as “balanced eating” and “vegetables and fruit,” while “health” included elements such as “eating regularly” and “nutrients for disease prevention,” each with two educational content components. The “Food and Culture” domain focused on “food” with content on “local foods (vegetable-garden experience)” and “food culture” with content on “our dining table (rice and side dishes),” “our agricultural products,” “global cuisine (multiculture),” and “considerate dietary practices,” each with four educational content components. The “Safe Dietary Practices” domain included core concepts such as “hygiene” with content on “hand-washing habits” and “food poisoning management,” and “safety” with content on “food labeling.” Conclusions: The systematized curriculum for kindergarten food and nutrition education aligns with the Nuri Curriculum and is interconnected with the Guidelines. This curriculum can be used as foundational material for developing educational resources tailored to the characteristics of preschoolers, contributing to effective implementation in early childhood education.
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Research Articles
[English]
Association between dietary intake, body measurements, and urinary bone resorption markers in young adults with osteopenia and osteoporosis: a cross-sectional study
Mi-Hyun Kim, Mi-Kyeong Choi
Korean J Community Nutr 2023;28(4):282-292.   Published online August 31, 2023
DOI: https://doi.org/10.5720/kjcn.2023.28.4.282
AbstractAbstract PDF
Objectives
Bone health in early adulthood, as individuals approach peak bone mass, plays a critical role in preventing osteoporosis later in life. This study aimed to investigate the associations between lifestyle and dietary factors, anthropometric measurements, and urinary bone resorption markers in young adults.
Methods
A cross-sectional study was conducted with 100 healthy Korean adults (50 men and 50 women) in their 20s and early 30s. Bone mineral density (BMD), anthropometric measurements, dietary intake (24-hour recall), and urinary bone resorption indicators (deoxypyridinoline and N-terminal telopeptide of type I collagen) were analyzed. Variables were compared between the osteopenia and osteoporosis groups (OSTEO group: 30% men and 60% women) and the healthy control group.
Results
Men in the OSTEO group were significantly taller than those in the control group (P < 0.05). Women in the OSTEO group had significantly lower body weight and body composition (muscle and body fat) than those in the normal group (P< 0.01). Men in the OSTEO group had a significantly higher intake of animal calcium (Ca) than those in the normal group (P < 0.05). Women in the OSTEO group had significantly higher dietary fiber, vitamin A, Ca, plant Ca, and potassium intake than did those in the normal group (P < 0.05). There were no significant differences in caffeinated beverage consumption, eating habits, or urinary bone resorption indicators between the OSTEO and control groups of either sex.
Conclusions
In our study of young South Korean adults, we observed low bone density levels, with particularly low BMD in taller men and underweight women. We found a higher nutrient intake in the OSTEO group, indicating the possibility of reverse causality, a phenomenon often found in cross-sectional studies. Therefore, there is a need to further elucidate dietary factors related to osteoporosis in young adults through prospective cohort studies involving a larger population.
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[English]
Biochemical Characteristics and Dietary Intake according to the Frequency of Milk Consumption in Korean Adolescents: Data from the 2010~2011 Korea National Health and Nutrition Examination Survey
Ji Hyun Kim, Sook-Bae Kim
Korean J Community Nutr 2020;25(6):485-501.   Published online December 31, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.6.485
AbstractAbstract PDF
Objectives
The purpose of this study was to examine the biochemical characteristics and dietary intake of adolescents aged 12 to 18 years according to the frequency of milk consumption. Methods: Data from the 2010~2011 Korea National Health and Nutrition Examination Survey was used for the study. The study examined adolescents’ (12~18 years) demographic characteristics (house income level, residence region, skipping or not-skipping of breakfast/lunch/dinner, eatingout frequency), anthropometric characteristics (height, weight, weight status), biochemical characteristics (fasting plasma glucose, blood urea nitrogen, creatine, triglycerides, cholesterol, HDL-cholesterol, hemoglobin, hematocrit) and nutrient intakes through quantitative and qualitative evaluation using the Korean Dietary Reference Intakes (KDRI), index of nutrition quality (INQ), nutrition adequacy ratio (NAR) of 3 groups (< 1/week, 1~6/week, 1/day) according to the frequency of milk consumption. Results: There were significant differences in gender and income levels among the 3 groups. There were no differences in height, weight, and weight status among groups. There were differences in biochemical characteristics and nutrient intake. In boys, there were differences in the mean of BUN and HDL-cholesterol, in quantitative intakes of riboflavin, calcium, phosphorus, potassium by KDRI levels, in qualitative intakes of riboflavin, calcium, phosphorus by INQ and riboflavin, calcium, phosphorus by NAR among 3 groups. In girls, there were differences in the mean of blood urea nitrogen, creatine, HDL-cholesterol, in quantitative intakes of protein, riboflavin, calcium, phosphorus by KDRI levels, in qualitative intakes of riboflavin, calcium, phosphorus by INQ and riboflavin, calcium, phosphorus by NAR among the 3 groups. Conclusions: In Korean adolescents, boys had a higher frequency of milk consumption than girls, and higher the income level, higher the frequency of milk consumption. Consumption of milk appeared to have a positive association with triglycerides, HDL-cholesterol, and indices related to muscle mass. Regular consumption of milk is an important factor in enhancing the intake of riboflavin, calcium, and phosphorus, which adolescents lack. The results of the study indicate a need to prepare an environment and education program to increase milk consumption in adolescents at home and school.

Citations

Citations to this article as recorded by  
  • Biochemical Characteristics and Dietary Intake according to Household Income Levels of Korean Adolescents: Using Data from the 6th (2013 ~ 2015) Korea National Health and Nutrition Examination Survey
    Yu-Kyeong Kwon, Sook-Bae Kim
    Korean Journal of Community Nutrition.2021; 26(6): 467.     CrossRef
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[English]
Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
Jeong hyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyung hee Song, Hye-Kyeong Kim
Korean J Community Nutr 2020;25(5):374-385.   Published online October 31, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.5.374
AbstractAbstract PDF
Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

Citations

Citations to this article as recorded by  
  • Development of Protein Enhanced Diet for Socially Vulnerable Elderly
    Jihye Hong, Hyung-Geun Jeon, Seulgi Kim, Gitae Park
    Journal of the East Asian Society of Dietary Life.2024; 34(1): 39.     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
  • Sanitation Management Performance According to the Characteristics of Coffee Franchise Shops and Sanitation Knowledge According to the Characteristics of Employees
    Suk-Kyoung Gu, Sunyoon Jung, Inyong Kim, Yoonhwa Jeong
    Journal of the Korean Society of Food Science and Nutrition.2021; 50(11): 1248.     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
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Original Articles
[English]
Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
Jung Hyun Kim, Min Sook Kyung, In Young Park, Young Sim Park
Korean J Community Nutr 2019;24(6):497-511.   Published online December 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.6.497
AbstractAbstract PDFPubReader
OBJECTIVES
This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials.
METHODS
Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. ‘Notices for Parents’ forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively.
RESULTS
The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: 〈Eat Evenly〉, 〈Eat Breakfast〉, 〈Eat vegetables and Fruits〉, 〈Clean Body, Strong Body〉, 〈Healthy and Tasty Snacks〉, 〈Keep Healthy Weight〉, 〈Food that enters our body〉, 〈What is safe food?〉, 〈Food selection and Storage〉, 〈Our land, Our grain〉, 〈Enjoy Traditional Food〉, and 〈Food manners〉. Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was ‘Did you get to know how to eat evenly?’. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: ‘Five nutrients needed for growing children’ and ‘Knowing sugar foods and sugar-containing foods’. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the ‘Notices for Parents’ form.
CONCLUSIONS
In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

Citations

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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
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[English]
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
Mi Kyeong Choi, Eun Sun Park, Mi Hyun Kim
Korean J Community Nutr 2019;24(6):476-484.   Published online December 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.6.476
AbstractAbstract PDFPubReader
OBJECTIVES
The rise of one-person households may have consequences for food consumption patterns, and eating habits. This study investigated the home meal replacement (HMR) use and eating habits among adults in their 20s-30s living in one-person households.
METHODS
A total of 247 adults aged 26–39 years participated in this study. The subjects were divided into three group according to the household type; one-person households (n=80), two-person households (n=49), and multi-family (three and more members) households (n=118). Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and their eating habits were all compared.
RESULTS
The mean age of the subjects was 30.5 years, 47.8% were male, and there was no significant difference in age, gender, occupation, and monthly income according to the type of household. The intake frequency of total HMR and ready-to-eat foods was significantly higher in one-person households among the three groups. People in one-person households consumed more HMRs alone, and spent more money to buy HMRs. Undesirable dietary habit scores like unbalanced eating (p<0.05) and eating salty foods (p<0.05) were significantly higher in the one-person households. Among the total subjects, the unbalanced eating scores showed a significant positive correlation with the intake frequency of ready-toeat foods, while the unbalanced eating scores showed negative correlation with the preference of fresh convenience foods. The scores for eating salty foods showed a significant positive correlation with the intake frequency and preference of ready-to-eat foods and ready-to-cook foods, while there was negative correlation with the intake frequency and preference of fresh convenience foods.
CONCLUSIONS
Adults in their 20s–30s in one-person households consumed more ready-to-eat foods than those in multi-family households. In addition, people with one-person households had more unbalanced diets and ate more salty foods, and these undesirable eating habits showed a significant positive correlation with the use of ready-to-eat or ready-to-cook foods. These results should be addressed for producing healthier ready-to-eat/ready-to-cook foods and implementing nutrition education for making healthy food choices of one-person households, which are steadily increasing.

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  • Development of Functional Material by Using Bacillus subtilis Harboring α-Amylase and Protease Enzyme Activity
    Jae-Hyuk Lee, Gi-Seong Moon
    Current Topic in Lactic Acid Bacteria and Probiotics.2023; 9(2): 81.     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
  • Problems Encountered in Analyzing the Market Size, Purchase, and Consumption of HMR in the Republic of Korea
    Sung Ok Kwon, Injoo Choi, Yoojeong Joo, Jihyun Yoon
    Korean Journal of Community Nutrition.2022; 27(6): 480.     CrossRef
  • Qualities of rice-based home meal replacement products upon microwave cooking
    Gi-Un Seong, Yu Mi Kim, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Sup Youn, Ju-Won Kang
    Korean Journal of Food Preservation.2022; 29(5): 715.     CrossRef
  • Comparison of Dietary Behaviors and the Prevalence of Metabolic Syndrome in Single- and Multi-Person Households among Korean Adults
    Kyung Won Lee, Dayeon Shin
    Healthcare.2021; 9(9): 1116.     CrossRef
  • Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group
    Seung-Hee Hong, Ji-Myung Kim
    Korean Journal of Community Nutrition.2021; 26(5): 337.     CrossRef
  • Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
    Hyun Jin Cho, Jeeyeon Lee
    Resources Science Research.2021; 3(2): 63.     CrossRef
  • Studies of Selection Attributes for Lunch Boxes (Dosirak) Using Conjoint Analysis among Single Men
    A Reum Han, Sung Suk Chung, Jeong Ok Rho
    Journal of the Korean Society of Food Science and Nutrition.2021; 50(8): 884.     CrossRef
  • Healthy Eating Capability of One-person Households-The Effects of Eating Alone, Meal Types, and Dietary Lifestyles
    Seonglim Lee, Ilsook Choi, Junghoon Kim
    Family and Environment Research.2020; 58(4): 483.     CrossRef
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[English]
Study on Middle and High School Students' Use of Convenience Foods at Convenience Stores in Incheon
Seul Ki Lee, Mi Kyeong Choi, Mi Hyun Kim
Korean J Community Nutr 2019;24(2):137-151.   Published online April 30, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.2.137
AbstractAbstract PDFPubReader
OBJECTIVES
The rapidly changing dietary environment requires a study that addresses the status of middle and high school students regarding their consumption of convenience food sold at convenience stores.
METHODS
This study examined adolescents' lifestyle patterns, dietary habits, and status of consuming convenience food at convenience stores. A total of 659 students (329 middle school students and 330 high school students) in Incheon participated in this questionnaire survey.
RESULTS
The mean age of the subjects was 13.7 years for the middle school students, and 16.6 years for the high school students. The gender and grade distributions in the middle and high school students were similar. The middle school students reported that they spent more time using electronic devices (p<0.001) or watching TV (p<0.001) than high school students. More than 60% of middle and high school students consumed convenience food at convenience stores without statistical difference between the two groups. The main reason for consuming convenience food from convenience stores was its convenience followed by taste in both groups. Despite the high frequency of consuming convenience food, the students rarely checked the nutrition labels at the time of purchase. On the other hand, they were still most concerned about the nutritional value of the convenience foods when they consumed convenience foods. The most frequently consumed convenience food was ramyon in both groups. Significant positive correlations were observed between the frequency of consuming convenience food at convenience stores and lifestyle factors for the middle school students, including monthly allowance, time for using electronic devices, and number of private lessons. For the high school students, however, the only monthly allowance had a significant positive correlation with the consumption.
CONCLUSIONS
Adolescents are increasingly exposed to convenience foods and relevant nutritional issues are a concern. Therefore, a dietary environment that is adequately formed for the healthy development of youth as well as systematic nutrient education that is appropriately designed for both middle and high school students is required.

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  • Gen Z consumers’ expectations for smart convenience stores in the USA, South Korea, and Japan
    Summer Dahyang Jung, Sahej Claire, Sohyeong Kim
    Young Consumers.2024; 25(3): 400.     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
  • Determination of the migration of plastic additives and non-intentionally added substances into food simulants and the assessment of health risks from convenience food packaging
    Eun Chul Pack, Kyung Youn Lee, Jin Seop Jung, Dae Yong Jang, Hyung Soo Kim, Ye Ji Koo, Ho Geon Lee, Young Soon Kim, Kyung Min Lim, Seung Ha Lee, Dal Woong Choi
    Food Packaging and Shelf Life.2021; 30: 100736.     CrossRef
  • Association between breakfast and lifestyle, interest in beauty care, and attitude toward breakfast in high school girls in Incheon
    Seolmi Lee, Mi-Hyun Kim
    Journal of Nutrition and Health.2020; 53(3): 288.     CrossRef
  • Convenience Store Use and the Health of Urban Adolescents in Seoul, South Korea
    Nan-He Yoon, Changwoo Shon
    International Journal of Environmental Research and Public Health.2020; 17(18): 6486.     CrossRef
  • Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon
    Eun-Mi Kim, Mi-Kyeong Choi, Mi-Hyun Kim
    Journal of Nutrition and Health.2019; 52(4): 383.     CrossRef
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[English]
A Study on the Development of the Goals and Contents System of Healthy Dietary Education Program for After-School Care in Lower Grade in Elementary School
Jung Hyun Kim, Myoung Hee Lee, Okjin Park, Kyung Sook Choi
Korean J Community Nutr 2019;24(1):24-37.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.24
AbstractAbstract PDFPubReader
OBJECTIVES
The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school.
METHODS
The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized.
RESULTS
From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements.
CONCLUSIONS
In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

Citations

Citations to this article as recorded by  
  • Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
    Jung-Hyun Kim, Min Sook Kyung, In-Young Park, Young Sim Park
    Korean Journal of Community Nutrition.2019; 24(6): 497.     CrossRef
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[English]
Daily Water Consumption and its Contribution to Calcium Intake in Korean Adults
Eun Sun Park, Yeon Kyung Lee, Mi Hyun Kim, Mi Kyeong Choi
Korean J Community Nutr 2019;24(1):18-23.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.18
AbstractAbstract PDFPubReader
OBJECTIVES
Although water is essential for life and can supply essential minerals, studies that evaluate calcium intake through drinking water are limited. The aim of this study was to assess calcium contents of natural mineral water (NMW) and its possible contribution to calcium intake in healthy adults.
METHODS
This study examined water consumption in 640 Korean adults with selfselected diet, analyzed the calcium content of 10 different brands of bottled NMWs sold in Korea, and assessed the amount of calcium intake from drinking water and its daily contribution to the recommended nutrient intake (RNI) of calcium.
RESULTS
Mean calcium content in 10 bottled NMWs was 20.9 mg/l. Daily water intakes from food composition database and calculated using energy intake based on 0.53 ml/kcal were 957.2 ml and 1109.8 ml for men and 848.3 ml and 951.6 ml for women, respectively, with a significant difference by gender (p < 0.001). Daily drinking water intake was significantly higher among men than women (1203.9 ml vs. 1004.3 ml, respectively, p < 0.001). Daily calcium intakes from foods were 564.0 mg for men and 534.2 mg for women. Daily possible calcium intakes from drinking bottled water were 25.2 mg for men and 21.0 mg for women (p < 0.001). The contribution of daily calcium intake from drinking bottled water to RNI of calcium was 3.3% for men and 2.9% for women without significant difference.
CONCLUSIONS
One half of the daily total water intake was consumed as drinking water, and possible calcium intake through drinking water was about 3% of RNI.

Citations

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  • Assessing contribution of bottled water in nutrient absorption using the bottled water nutritional quality index (BWNQI) in Iran
    Masoomeh Askari, Reza Saeedi, Ramin Nabizadeh, Ahmad Zarei, Maryam Ghani, Marzieh Ehsani, Mahmood Alimohammadi, Mehrnoosh Abtahi
    Scientific Reports.2021;[Epub]     CrossRef
  • Variability of urinary creatinine, specific gravity, and osmolality over the course of pregnancy: Implications in exposure assessment among pregnant women
    Gowoon Lee, Sunmi Kim, Hyunwoong Park, Jeonghwan Lee, Jung Pyo Lee, Younglim Kho, Gyuyeon Choi, Jiwon Park, Suwalee Worakhunpiset, Hyo-Bang Moon, Kyungho Choi
    Environmental Research.2021; 198: 110473.     CrossRef
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[English]
Milk Intake Patterns with Lactose and Milk Fat in Korean Male Adults
Jung Hyun Kim, Min Sook Kyung, Sung Hee Min, Myung Hee Lee
Korean J Community Nutr 2018;23(6):488-495.   Published online December 31, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.6.488
AbstractAbstract PDFPubReader
OBJECTIVES
This study examined the milk intake patterns with lactose and milk fat in Korean male adults using the following variables: milk intake level, awareness of lactose, and milk fat, health problems, and necessity of milk intake. In addition, the factors affecting milk intake were analyzed by multiple regression analysis.
METHODS
The subjects were 532 males aged 20 years or older among the nationwide milk purchasing group. The subjects were 223 (41.9%) in the 20–29 year age group, 188 (35.3%) in the 30–49 year age group and 121(22.7%) in the over 50 year age group. The survey was conducted using ANOVA and multiple comparative analysis to examine the differences in age and multiple regression analysis was performed to investigate the factors affecting the intake of milk.
RESULTS
The intake of milk in the subjects was 538.14 ± 494.23 ml per week. There were statistically significant differences in the subjects' age according to processed milk, low fat, nonfat milk, cheese, and ice cream. The perception of milk and lactose and milk fat was recognized as a good food for skeletal health when milk was consumed. Among the milk nutrients, lactose was highly recognized at the age of 20–29, and milk fat was recognized in those over 50 years. In addition to lactose and milk fat, calcium was the most highly recognized among the milk nutrients. Health problems associated with milk were skeletal health, obesity, and lactose intolerance. The perception of lactose intolerance was related to lactose intolerance and fatness, and the dietary behavior was unaffected.
CONCLUSIONS
This study examined the milk intake patterns of adult Korean males. Many variables were found to be related to the intake of milk. In this study, the milk intake was high when there was no problem with the perception and dietary behaviors of milk nutrition (lactose and milk fat). This study focused on lactose and milk fat, which are major nutrients in milk, and it is a new perspective study among milk-related research.

Citations

Citations to this article as recorded by  
  • Association of milk and dairy product consumption with the incidence of cardio-cerebrovascular disease incidence in middle-aged and older Korean adults: a 16-year follow-up of the Korean Genome and Epidemiology Study
    Yeseung Jeong, Kyung Won Lee, Hyekyeong Kim, Yuri Kim
    Nutrition Research and Practice.2023; 17(6): 1225.     CrossRef
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[English]
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young Un An, Myung Hee Kim, Mi Kyeong Choi, Mi Hyun Kim
Korean J Community Nutr 2018;23(3):234-242.   Published online June 30, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.3.234
AbstractAbstract PDFPubReader
OBJECTIVES
This study was to investigate the perception of mothers of elementary school students regarding environment-friendly agricultural products in school foodservice.
METHODS
A total of 282 mothers whose children were receiving environment-friendly agricultural products during elementary school foodservice in Gyeonggi participated in this questionnaire survey. The survey was conducted to investigate respondents perception and satisfaction with environment-friendly agricultural products in their children's school meals from May 29 to June 9, 2017.
RESULTS
About 79% of the subjects were satisfied with school foodservice. The most important aspects of school foodservice were nutrition (35.8%) and sanitation (34.8%). Over 80% of the subjects were aware of environment-friendly agricultural products and about 54% of the subjects checked for a certification mark when purchasing environment-friendly agricultural products. Additionally, 72.3% of the subjects knew that environment-friendly agricultural products were used at school. The advantages of using environment-friendly agricultural products in school foodservice were safety (75.5%) and high food quality (16.3%). About 66% of the mothers knew the school was receiving support from the city or education office for using environment-friendly agricultural products. Additionally, 74.5% of the mothers responded that they are willing to pay for use of environment-friendly agricultural products when subsidies were not supported.
CONCLUSIONS
The positive perception and high support for use of environment-friendly agricultural products in school foodservice among elementary students' mothers can be used as basic data for expansion of the use of environment-friendly agricultural products in school foodservice.

Citations

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  • Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
    Jisoo Kwon, Wookyoun Cho
    Korean Journal of Community Nutrition.2019; 24(4): 290.     CrossRef
  • When Agricultural Waste Transforms into an Environmentally Friendly Material: The Case of Green Concrete as Alternative to Natural Resources Depletion
    Cătălina Mihaela Grădinaru, Adrian Alexandru Şerbănoiu, Danut Traian Babor, Gabriel Constantin Sârbu, Ioan Valentin Petrescu-Mag, Andrei Cristian Grădinaru
    Journal of Agricultural and Environmental Ethics.2019; 32(1): 77.     CrossRef
  • A Study on Satisfaction of School Food Service Using Environment-friendly Agricultural Products
    Byeol Han, Ho Kim, Sung-Bum Yang
    Korean Journal of Organic Agricultue.2018; 26(4): 559.     CrossRef
  • Willingness-to-Pay on Increase of Usage for Environmental-friendly Agricultural Product in School Food Service
    Sung-Bum Yang
    Korean Journal of Organic Agricultue.2018; 26(4): 609.     CrossRef
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[English]
Comparison Between Semi-Quantitative Frequency Methods and 7-day Dietary Records Methods in Food and Nutrition Intake Status For Hemodialysis Patients
Dong Ryeol Ryu, Jung Hyun Kim, Hyun Jung Kim, Min Sook Kyung, Jung Tak Park
Korean J Community Nutr 2017;22(5):426-440.   Published online October 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.5.426
AbstractAbstract PDFPubReader
OBJECTIVES
The valid assessment of food and nutrients intakes using appropriate dietary intake method is necessary to improve the nutritional status of the hemodialysis (HD) patients. This study was conducted to compare the method between newly developed, semi-quantitative food frequency questionnaire (Semi-FFQ) and 7-day dietary records (7-DRs) for hemodialysis patients.
METHODS
We conducted both methods on 53 maintenance HD patients in two university hospitals. We calibrated the frequency, portion size and daily intake of 47 food items reported in Semi-FFQ. The food and nutrients intake was compared and the correlation of the two methods was analyzed. Also each nutrient intake was compared to recommended dietary allowance for Korean (KDRIs) and recommended nutrient reference value for HD patients.
RESULTS
Energy and energy-yielding nutrients intakes were significantly higher in the two methods (p<0.01). These support the possible reliability between Semi-FFQ and 7-DRs that is similar with regard to most mineral and vitamin intakes. Thus, the Semi-FFQ used in this study for the assessment of nutrient intakes of HD patients can be reliable for the assessment of the nutrient intake along with the 7-DRs. The correlation coefficients were higher for foods consumed daily, such as steamed rice, meat and chicken, bean, egg, milk, coffee and alcohol than for those of foods eaten rarely (p<0.01).
CONCLUSIONS
The Semi-FFQ used in this study can be a reliable tool for the assessment of the HD patients' nutrient intake along with the 7-DRs, despite its limitations.

Citations

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  • Comparison of dietary intake patterns in hemodialysis patients by nutritional status: A cross-sectional analysis
    Ji Eun Lee, Hyun-Jung Kim, Mi Jung Lee, Young Eun Kwon, Min-Sook Kyung, Jung-Tak Park, Jung Pyo Lee, Su-Hyun Kim, Jung-Hyun Kim, Hyung Jung Oh, Dong-Ryeol Ryu
    Kidney Research and Clinical Practice.2020; 39(2): 202.     CrossRef
  • Comparison of hemodialysis and peritoneal dialysis patients’ dietary behaviors
    Seon-Mi Kim, Byung Chin Kang, Hyun-Jung Kim, Min-Sook Kyung, Hyung Jung Oh, Jung-Hyun Kim, Oran Kwon, Dong-Ryeol Ryu
    BMC Nephrology.2020;[Epub]     CrossRef
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[English]
Nutritional Evaluation of Convenience Meals in Convenience Stores near the Universities
Go Na Shin, Yu Ri Kim, Mi Hyun Kim
Korean J Community Nutr 2017;22(5):375-386.   Published online October 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.5.375
AbstractAbstract PDFPubReader
OBJECTIVES
Rapid economic growth and industrial development in South Korea have led to a great change in dietary patterns, and the use of convenience foods has continuously increased. This study was performed to evaluate the energy and nutrient contents of convenience foods at convenience stores near the universities as a meal.
METHODS
Data was collected by visiting 22 convenience stores near some universities in Chungbuk and Seoul and by checking nutrition labels on convenience foods at the stores. Data of a total of 338 food items were collected, and divided into five groups according to the food categories; rice products (n=156), noodles (n=101), burger/sandwiches (n=62), Tteokbokkis (n=11), and dumplings (n=8). Further, rice products, noodles, and burger/sandwiches were divided into subcategories.
RESULTS
The proportion of calories from carbohydrates was high in the rice products and tteokbokki, while the rate of calories from fat was high in burger/sandwiches and dumplings. Among the rice products, the proportion of carbohydrate calories was high in a one-dish food, rice with soup, and triangular kimbap, while the proportion of calories from fat in lunch boxes was high. In the noodles category, ramyeon and spaghetti had a high percentage of fat calories, while udong had a high percentage of carbohydrate calories. The ratio of the calorie content in relation to the KDRIs for adults aged 19-29 years, lunch boxes provided about 1/3 of daily required energy. However, the amount of calories as one meal was not enough for other types of rice products except for lunch boxes. Ramyeon was high in calories, fat, and sodium, but low in protein content. The burger/sandwiches had a high percentage of fat and sodium.
CONCLUSIONS
Our results showed several nutritional limitations of convenience meals in convenience stores according to the type of food. Therefore, college students should limit excessive intake of convenience meals on a regular basis in order to avoid unhealthy food intake patterns. Our results demonstrate the need for educating college students with regard to checking nutrition labels when choosing convenience meals in order to facilitate the selection of food items that contribute to a balanced diet.

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    Summer Dahyang Jung, Sahej Claire, Sohyeong Kim
    Young Consumers.2024; 25(3): 400.     CrossRef
  • How Does the Frequency of Eating-Alone among Older People in Korea Affect Their Health and Dietary Behavior?
    Yongseok Kwon, Kyung Hee Hong, Yoo-Kyung Park, Sohye Kim
    Nutrients.2023; 15(9): 2085.     CrossRef
  • Usage and Quality Satisfaction of Convenience Food at Convenience Stores according to the Eating Behavior of University Students in Southern Gyeonggi Province
    Se-In Oh, Ok-Sun Kim
    Journal of the East Asian Society of Dietary Life.2023; 33(6): 492.     CrossRef
  • Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price
    Changgyu Cho, Youngmin Nam, Hye-Jong Yoo
    Korean Journal of Community Nutrition.2022; 27(2): 105.     CrossRef
  • Energy and nutrition evaluation per single serving package for each type of home meal replacement rice
    In-Young Choi, Jee-Young Yeon, Mi-Hyun Kim
    Journal of Nutrition and Health.2022; 55(4): 476.     CrossRef
  • Factors Influencing Convenience Food Choices based on the Health Consciousness of Chinese Students in South Korea
    SongLin Bai, Youngmi Lee, Kyounghee Song, Yujin Lee
    Journal of the East Asian Society of Dietary Life.2022; 32(3): 169.     CrossRef
  • Health Behaviors, Nutritional Status, and Mental Health Associated with Eating Alone in Korean Adults: Based on the 7th Korea National Health and Nutrition Examination Survey
    Seung Eun Oh, Seung Hee Kim, Hye-Soon Park
    Korean Journal of Family Practice.2022; 12(1): 28.     CrossRef
  • The Effect of Frequent Use of Convenience Food from Convenience Stores on the Diet Quality of Women’s University Students: Using the Nutrition Quotient for Korean Adults
    Sun Hee Lee, Seung-Lim Lee
    The Korean Journal of Community Living Science.2021; 32(4): 581.     CrossRef
  • Analysis of Usage, Preference, and Satisfaction for Convenience Store Dessert among University Students in Chungbuk Area
    Go Eun Lee, Hye-In Yang, Yun-Jung Bae
    Journal of Biotechnology and Bioindustry.2021; 9: 63.     CrossRef
  • Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving
    Mi-Hyun Kim, In-Young Choi, Jee-Young Yeon
    Journal of Nutrition and Health.2021; 54(5): 560.     CrossRef
  • Blood Sugar Management Related to Home Meal Replacement and Delivery Meal Services among Patients with Diabetes Mellitus
    Min Young Noh
    The Journal of Korean Diabetes.2021; 22(2): 142.     CrossRef
  • Factors influencing the consumption of convenience foods among Korean adolescents: analysis of data from the 15th (2019) Korea Youth Risk Behavior Web-based Survey
    Seul Ki Park, Ji Hyun Lee
    Journal of Nutrition and Health.2020; 53(3): 255.     CrossRef
  • Association of frequent intake of fast foods, energy drinks, or convenience food with atopic dermatitis in adolescents
    Soo Ick Cho, Hanjae Lee, Dong Hun Lee, Kyu-Han Kim
    European Journal of Nutrition.2020; 59(7): 3171.     CrossRef
  • Predictive Growth Modeling of Listeria monocytogenes in Rice Balls and Its Risk Assessment
    Seoungsoon Yeo, Misook Kim
    Journal of Food Quality.2020; 2020: 1.     CrossRef
  • Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea
    Eun-Sun Park, Mi-Hyun Kim, Mi-Kyeong Choi
    Journal of the East Asian Society of Dietary Life.2019; 29(6): 501.     CrossRef
  • Study on Middle and High School Students' Use of Convenience Foods at Convenience Stores in Incheon
    Seul-Ki Lee, Mi-Kyeong Choi, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2019; 24(2): 137.     CrossRef
  • How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups
    Hyun-Kyou Shim, Cho Long Lee, Dominique Valentin, Jae-Hee Hong
    Food Research International.2019; 125: 108506.     CrossRef
  • Health-promoting Lifestyle of Nursing Students: Using Mixed Methods Research
    Hyun-Ju Lee
    Journal of Korean Academy of Community Health Nursing.2019; 30(4): 414.     CrossRef
  • Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
    Mi-Kyeong Choi, Eun-Sun Park, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2019; 24(6): 476.     CrossRef
  • Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon
    Eun-Mi Kim, Mi-Kyeong Choi, Mi-Hyun Kim
    Journal of Nutrition and Health.2019; 52(4): 383.     CrossRef
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[English]
Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
Young Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
Korean J Community Nutr 2017;22(3):248-258.   Published online June 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.3.248
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of the study was to develop a series of education materials as a card news format to provide nutrition information for pregnant and lactating women.
METHODS
The materials were developed in seven steps. As a first step, the needs of pregnant and lactating women were assessed by reviewing scientific papers and existing education materials, and by interviewing a focus group. The second step was to construct main categories and the topics of information. In step 3, a draft of the contents in each topic was developed based on the scientific evidence. In step 4, a draft of card news was created by editors and designers by editing the text and embedding images in the card news. In step 5, the text, images and sequences were reviewed to improve readability by the members of the project team and nutrition experts. In step 6, parts of the text or images or the sequences of the card news were revised based on the reviews. In step 7, the card news were finalized and released online to the public.
RESULTS
A series of 26 card news for pregnant and lactating women were developed. The series covered five categories such as nutrition management, healthy food choices, food safety, favorites to avoid, nutrition management in special conditions for pregnant and lactating women. The satisfaction of 7 topics of the card news was evaluated by 140 pregnant women, and more than 70% of the women were satisfied with the materials.
CONCLUSIONS
The card news format materials developed in this study are innovative nutrition education tools, and can be downloaded on the homepage of the Ministry of Food and Drug Safety. Those materials can be easily shared in social media by nutrition educators or by pregnant and lactating women to use.

Citations

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  • A comparative study on nutritional knowledge and dietary behavior between Korean and Chinese postpartum women
    Sohyun Kim, Heewon L Gray, Jia Li, Haeryun Park, Youngmi Lee, Kyunghee Song
    Nutrition Research and Practice.2019; 13(6): 535.     CrossRef
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[English]
Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies
Taeksang Yoo, Young Hee Han, Jung Hyun Kim, Min Jun Lee, Taisun Hyun
Korean J Community Nutr 2017;22(2):115-126.   Published online April 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.2.115
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents.
METHODS
The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women.
RESULTS
The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents.
CONCLUSIONS
The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

Citations

Citations to this article as recorded by  
  • Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
    Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
    Korean Journal of Community Nutrition.2017; 22(3): 248.     CrossRef
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[English]
Diet and Health Status of Elderly Women According to the Family Type
Mi Kyeong Choi, Myung Hwa Kang, Mi Hyun Kim
Korean J Community Nutr 2016;21(3):256-264.   Published online June 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.3.256
AbstractAbstract PDFPubReader
OBJECTIVES
This study aimed to evaluate the diet and health status of elderly women according to the family type.
METHODS
A total of 307 elderly women participated in this study were divided into one of three groups according to their family type: residing with spouse (RSP; n=88), residing with son or daughter (RSD; n=119), and residing alone (RAL; n=100). Chi-square test was used to assess dietary habits and health status of the subjects by the family types.
RESULTS
Results demonstrated significant associations between eating regular meals, person preparing meals, coffee intake, and bone fracture experience and family type. Among the three groups, the RSP and RAL groups had a higher percentage for preparing meals by themselves (p<0.001) than the RSD group. The RAL group had a lower percentage for eating regular meals (p<0.01) but a higher percentage for bone fracture experience (p<0.05) than the other groups. There were no significant differences in monthly allowance, self-estimated health status, physical activity, exercise, drinking, and dietary habits such as frequency of consumption of dairy, beans, eggs, fish, meat, fruits, and vegetables among the three groups.
CONCLUSIONS
The results showed that elderly women residing alone without a son, daughter, or spouse had more diet-related and health problems such as irregular meals and high bone fracture experience. These findings suggested that elderly women residing alone need more attention and support.

Citations

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  • Mental Health and Handgrip Strength Among Older Adults: A Nationwide Study
    Yeunhee Kwak, Yoonjung Kim
    INQUIRY: The Journal of Health Care Organization, Provision, and Financing.2022; 59: 004695802110674.     CrossRef
  • Health and nutrition intake status of the Korean elderly according to their food security level: data from the 7th Korea National Health and Nutrition Examination Survey (KNHANES VII), 2016–2018
    Ahreum Maeng, Jeehyun Lee, Eunju Yoon
    Journal of Nutrition and Health.2021; 54(2): 179.     CrossRef
  • Sex-Associated Differences in the Handgrip Strength of Elderly Individuals
    Yeunhee Kwak, Yoonjung Kim, Haekyung Chung
    Western Journal of Nursing Research.2020; 42(4): 262.     CrossRef
  • Social participation, health‐related behavior, and depression of older adults living alone in Korea
    Seojin Won, Hyemee Kim
    Asian Social Work and Policy Review.2020; 14(1): 61.     CrossRef
  • Evaluation of the Nutrition Status and Metabolic Syndrome Prevalence of the Members according to the Number of Household Members based on the Korea National Health and Nutrition Examination Survey (2013–2014)
    Jin-Young Lee, Soo-Kyong Choi, Jung-Sook Seo
    Korean Journal of Community Nutrition.2019; 24(3): 232.     CrossRef
  • Quality of life and subjective health status according to handgrip strength in the elderly: a cross-sectional study
    Yeunhee Kwak, Yoonjung Kim
    Aging & Mental Health.2019; 23(1): 107.     CrossRef
  • Eating alone and metabolic syndrome: A population-based Korean National Health and Nutrition Examination Survey 2013–2014
    A Rom Kwon, Yeong Sook Yoon, Kyong Pil Min, Yoon Kyung Lee, Ji Ho Jeon
    Obesity Research & Clinical Practice.2018; 12(2): 146.     CrossRef
  • Effects of the Elderly's Health Statuses, Health Behavior, and Social Relations on Their Health-related Quality of Life: Focusing on Family Types
    Young Bum Kim, Seung-Hee Lee
    Journal of Korean Academy of Community Health Nursing.2018; 29(3): 310.     CrossRef
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[English]
The Nutrient Intakes and their Relationships with the Use of Diuretics, Symptom Severity and Physical Functioning in Heart Failure Patients
Jun Hee Jang, Haejung Lee, Youngjoo Park, Kook Jin Chun, Jong Hyun Kim
Korean J Community Nutr 2016;21(2):190-199.   Published online April 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.2.190
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to identify the differences in nutrient intake according to using diuretics, symptom severity and degree of physical functioning in heart failure patients.
METHODS
A secondary data analysis was conducted by using baseline data of an intervention study for heart failure patients. In this study, 131 heart failure patients were included. Data were collected using medical records, NYHA (New York Heart Association functional classification) class, and 6-minute-walking test and 24-hour diet recall. Data were analyzed using descriptive statistics and Chi-square test by SPSS 21.0. Nutrient intake was assessed using CAN-pro 2.0.
RESULTS
Majority of the participants consumed total calorie less than Estimated Energy Requirement (EER) and consumed carbohydrates more than 65% of their total calorie intakes. 24.4% of the participants consumed fat more than 30% of their total calorie intakes and 23.7% consumed saturated fat more than 7% of their total calorie intakes. 100.0% of the participants consumed protein less than 7% of their total calorie intakes and 73.3% of the participants consumed more than recommended intakes of sodium. More than 90.0% of the participants consumed less than adequate intakes of potassium (90.1%) and Vitamin D (91.6%), respectively. 100% and 62.6% of the participants consumed less than Estimated Average Requirement (EAR) of magnesium and Vitamin B1, respectively. Nutrient intakes in heart failure patients were different for potassium intake according to the usage of diuretics. The participants with symptom severity tended to intake protein less properly and the participants walking more than 300.0 m tended to intake sodium improperly high.
CONCLUSIONS
The findings of this study indicated the need for screening nutrient intakes of heart failure patients. It is necessary to increase the intake of total calories and most nutrients and to restrict sodium intakes among heart failure patients.

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  • Nutrition Intervention Process for Heart Failure Patients according to Their Nutritional Problems
    Hosun Lee, Suk Yong Jeong, Hae Ryeon Choi, Seok-Min Kang
    Clinical Nutrition Research.2021; 10(2): 172.     CrossRef
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[English]
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 J Community Nutr 2016;21(1):65-74.   Published online February 29, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.1.65
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to investigate the nutritional status, health conditions, eating habits and experience and demand for nutrition.dietary management of senior citizens. And these data are formed foundation of development of nutrition.dietary management education program and contents in welfare facilities for the aged.
METHODS
We visited 3 public health centers, 3 senior citizens centers, and 4 welfare centers in Seoul, Gyeonggi-do, Chungnam province, and Daejeon area and carried out interview by semi-structured questionnaire for senior citizens older than 65 years who use those facilities.
RESULTS
The study included 17%, 30.7% and 52.3% of senior citizens from public health centers, seniorcitizen centers and and welfare centers, respectively. The age range of 43.9% of the population was 65-74 years and and 56.1% were older than 75 years. We observed that 83.2% of subjects took some medicines due to diseases that they have and 58.0% took prescription medicines for hypertension. The thing that they considered the most when selecting food was 'the taste'(p<0.05). Regarding the level of practice to keep the dietary life, they answered more than 'average' for most of items but answered less than 'average' for lot of salt intake, drinking, exercise. For the experience of nutritionddietary life education, only 19.8% answered 'Yes' and the service for nutritionddietary life management showed the highest score in the demand for 'provide nutritious food'. For the size of consulting group for nutrition/dietary life education, the public health center and welfare center preferred a larger group size but the senior citizens center preferred a smaller group. With regard to who will carry out the consulting, the demand for dietitian was the highest and the operation type showed the high demand in the order of consulting, education. The contents that they want to have consultation in nutritionddietary life education were diet therapy for diseases and the ordinary diet therapy for health.
CONCLUSIONS
This study suggested the management of nutritionddietry life necessitates qualitative measures according to the different types of welfare facilities. For these, it is in need of development of counseling and education program included therapy for disease. Above all, the policy to secure dietitian of welfare facilities for the aged to perform these should be achived.

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  • 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
  • Effectiveness of NQ-E index-based individual nutrition counseling for community-care elderly: an intervention study on improving nutritional status, complex chronic diseases, and quality of life
    Yoonjeong Choi, Jihyun Lee, Heesook Lim, Yoo Kyoung Park
    Korean Journal of Community Nutrition.2023; 28(6): 480.     CrossRef
  • Evaluation on the Nutrition Quotient Scores of Elderly People Living Alone in Korea
    Gyoungok Gang, Min Lee, Eun-hui Choi, Hye-Lim Lee, Hyun-Young Lee, Hye-Ja Chang, Jung-Hwa Choi, Na-Young Yi, Kyung-Eun Lee, Min-Jae Chung, Tong-Kyung Kwak
    Nutrients.2023; 15(17): 3750.     CrossRef
  • Effects of nutrition and hygiene education program on healthy eating habits and behavior of the elderly in Chungbuk
    Je-ok Yeon, Byung-chun Song, Kyung-Jin Yeum, Myoung-sook Kim, Mi-young Lee
    Journal of Nutrition and Health.2022; 55(3): 390.     CrossRef
  • Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013–2017 Korea National Health and Nutrition Examination Survey
    Daeun Choi, Youngmi Lee, Haeryun Park, Kyunghee Song, Jinah Hwang
    Nutrition Research and Practice.2021; 15(2): 266.     CrossRef
  • Future Perspective of the Elderly Food in a Super-Aged Society
    Weon-Sun Shin
    Journal of the Korean Dysphagia Society.2021; 11(1): 1.     CrossRef
  • Effects of a Person-Centered Nursing Intervention for Frailty among Prefrail Community-Dwelling Older Adults
    Jiyeon Ha, Yeon-Hwan Park
    International Journal of Environmental Research and Public Health.2020; 17(18): 6660.     CrossRef
  • Socio-Economic Factors are Associated with Risk of Inadequate Protein Intake among Korean Elderly: Based on the Seventh Korean National Health and Nutrition Examination Survey (KNHANES Ⅶ), 2016-2018
    Won Jang, Ho Kyung Ryu
    The Korean Journal of Community Living Science.2020; 31(2): 215.     CrossRef
  • Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
    Jeonghyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyunghee Song, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2020; 25(5): 374.     CrossRef
  • Comparative analysis of dietary behavior and nutrient intake of elderly in urban and rural areas for development of “Village Lunch Table” program: Based on 2014 Korea National Health and Nutrition Examination Survey data
    Youngmi Lee, Yourim Choi, Hae Ryun Park, Kyung Hee Song, Kyung Eun Lee, Chang Hee Yoo, Young Suk Lim
    Journal of Nutrition and Health.2017; 50(2): 171.     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
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[English]
Dietary Behavior of Marriage Migrant Women according to Their Nationality in Multicultural Families
Jung Hyun Kim, Myung Hee Lee
Korean J Community Nutr 2016;21(1):53-64.   Published online February 29, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.1.53
AbstractAbstract PDFPubReader
OBJECTIVES
Nowadays, the multicultural families make up significant portion of Korean population and communities. Successful re-settling in a new country can be difficult, particularly when there are disparities in dietary behavior compared to home country. The objective of the study was to investigate the dietary behavior of marriage migrant women according to their nationality in multicultural families.
METHODS
The primary research was conducted targeting 94 marriage migrant women who came from China (40.4%), Vietnam (26.6%), and other countries except for Japan (33.0%). We investigated their dietary behavior, such as eating attitude and food choice behavior for Korea acculturation. We also studied dietary behavior among 14 selected subjects who had high level of integration and assimilation acculturation patterns by administering the Focus Group Interview (FGI).
RESULTS
The multicultural families had more integration acculturation patterns, which could have been influenced by their nationality. Vietnamese origin has the highest cultural adaptation as marginalization pattern. The common types of Korea acculturation were integration (3.03 +/- 1.08), separation (3.10 +/- 0.59), marginalization (3.10 +/- 0.58), followed by assimilation (2.84 +/- 0.51). There were significant differences in the four types of acculturation by marriage immigrant women's country of origin (p<0.05). According to dietary behavior, 'eliminating hunger' was the most important value in a meal. Chinese marriage migrant women, who had higher level of food intake attitude significantly, also considered 'being healthy' an important value. Regarding food choice behavior, Vietnamese had lowest frequency of homeland food intake. Most of marriage immigrant women were satisfied with the Korean food, and need for education was very high with interest for cooking, good nutrition, and managing their children's dietary life.
CONCLUSIONS
Coping with a change in dietary behavior is one of the biggest transitional difficulties, and family members may need support to find their familiar food items and to continue their cultural food choice behavior in the local areas. Further researches with quantitative and qualitative analysis are needed to understand the effect of dietary behavior for acculturation in multicultural families.

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[English]
A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
Mi Hyun Kim, Jee Young Yeon, Jong Wook Kim, Jae Eon Byun, So Young Bu, Mi Kyeong Choi, Yun Jung Bae
Korean J Community Nutr 2015;20(5):327-337.   Published online October 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.5.327
AbstractAbstract PDFPubReader
OBJECTIVES
Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students.
METHODS
Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups.
RESULTS
The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors.
CONCLUSIONS
In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

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    Yuri Seo, Yeon Seon Jeong, Kyung‐A Koo, Jeong In Yang, Yoo Kyoung Park
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  • Effect of Protection Motivation Factors on Behavioral Intention to Reduce Sodium Intake among University Students in Gyeongnam and Busan
    Soo-Hyun Jang, Eunju Yoon
    The Korean Journal of Food And Nutrition.2016; 29(1): 104.     CrossRef
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[English]
Associations between Serum 25-hydroxyvitamin D and Consumption Frequencies of Vitamin D Rich Foods in Korean Adults and Older Adults
Areum Yu, Jihye Kim, Oran Kwon, Se Young Oh, Junghyun Kim, Yoon Jung Yang
Korean J Community Nutr 2014;19(2):122-132.   Published online April 30, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.2.122
AbstractAbstract PDFPubReader
OBJECTIVES
This study was conducted to investigate the vitamin D status and to determine the association between serum 25-hydroxyvitamin D [25(OH)D] concentrations and consumption frequencies of vitamin D rich foods in Korean adults and older adults.
METHODS
Subjects were 10,374 adults and 2,792 older adults participating in the 2008-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Consumption frequencies of vitamin D rich foods were estimated by using a qualitative food frequency questionnaire (FFQ). Eleven food items such as beef, egg, mackerel, tuna, yellow corvina, pollack, anchovy, mushroom, milk, yogurt, and ice cream were selected as vitamin D rich foods based on previous research.
RESULTS
The proportions of deficiency (< 12 ng/mL), inadequacy (12-20 ng/mL) and sufficiency (> or = 20 ng/mL) of serum 25(OH)D concentrations from June to November and December to May in adults were 8.8%, 42.3%, 48.8%, and 28.2%, 52.8%, 19.1%, respectively. The proportions of deficiency, inadequacy and sufficiency of serum 25 (OH)D concentrations from June to November and December to May in older adults were 10.1%, 32.4%, 57.5%, and 24.1%, 45.4%, 30.5%, respectively. The mean serum 25(OH)D concentrations in adults were positively related to the consumption frequencies of mackerel, anchovy, all fish, milk and milk.dairy products. The mean serum 25(OH)D concentrations in older adults were positively related to the consumption frequencies of yellow corvina and negatively related to the consumption frequencies of ice cream.
CONCLUSIONS
Our results suggest that Korean adults were more deficient in serum 25(OH)D concentrations than older adults. The consumption of vitamin D rich foods may affect vitamin D status in Korean adults. Further studies are required to confirm these findings.

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    Hyuk Joo Lee, Hayun Choi, In-Young Yoon
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    Ye Som Shin, Bo Youl Choi, Mi Kyung Kim, Yoon Jung Yang
    Journal of Nutrition and Health.2019; 52(5): 465.     CrossRef
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[English]
A study on Consumer's Needs for Development of Diet Guide Application for Pregnant Women
Sook Bae Kim, Jeong Weon Kim, Mi Hyun Kim, Young Sook Cho, Se Na Kim, Hee Sook Lim, Soon Kyung Kim
Korean J Community Nutr 2013;18(6):588-598.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.588
AbstractAbstract PDFPubReader
This study was conducted to assess needs of educational mobile application (App) development for nutritional management and information on pregnant women. A total of 105 pregnant women were investigated on general characteristics, dietary habits, health behavior and needs for contents and composition of the application. The mean age of the subjects was 31.9 years and the mean gestation period was 25.4 weeks. The rate of skipping meal was 39.0% and the rate of irregular meal time was 46.6%. The consciousness of the meal as balanced nutrition and health was 19.9%. Eating out at least forth a week was 35.3%. Obtaining information about pregnancy and childbirth were internet (35.3%), hospital or health center (19.9%), books (17.1%), experience (15.2%), mobile (8.6%) and friends or acquaintances (4.8%). If the application is developed, subject replied 'frequently use' (51.4%), 'when needed' (47.6%) respectively. The favour topic in developing application were 'nutrition information of pregnant and fetal' (36.2%), 'weight management, feeding' (33.3%), 'food choice and cooking' (21.9%), 'shopping' (5.7%), 'example of menu' (1.9%), 'effect of smoking, drinking, exercising' (1.0%). The favorite content was 'include sufficient amount about information' (44.8%). Depending on the age and education level, the best age for pregnancy group have significantly higher ability for utilize and information gathering than old age pregnant group. Also the best age for pregnancy group have high demands of design, convenience and various contents in App development. Therefore, mobile application (App) for pregnant women could be widely used as an effective dietary guide.

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    Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
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    Sun-Ok Lee, Kyung-Yeon Park, Mi-Jung Han
    Korean Journal of Women Health Nursing.2015; 21(4): 253.     CrossRef
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Effects of Nutrition Education for Chinese College Students in Korea: Focused on Personalized Daily Energy Requirement and Food Exchange Units
Jia Li Guo, Soon Kyung Kim, Jeong Weon Kim, Mi Hyun Kim, Se Na Kim, Sook Bae Kim
Korean J Community Nutr 2013;18(6):565-576.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.565
AbstractAbstract PDFPubReader
The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40min / lesson), '6 major nutrients & function (group lesson)', '6 food group and sources (group lesson)', 'personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)', and 'smart choice of snacks and eating-out foods (group lesson)'. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: 'function and foods of 6 nutrients', on dietary attitudes: 'type of breakfast' in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units.

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  • Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units
    Se-Yeon Kim, Sook-Bae Kim
    Korean Journal of Community Nutrition.2017; 22(4): 307.     CrossRef
  • Comparisons of Health Related Lifestyle and Dietary Behaviors according to Gender, Ethnicity and Residence Type of University Students in Yanbian, China
    Kyung Hee Hong, Unju Hwa Oh
    The Korean Journal of Food And Nutrition.2016; 29(4): 486.     CrossRef
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    Hye-Soon Chang
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    Jounghee Lee, Ran-Ran Gao, Jung-Hee Kim
    Nutrition Research and Practice.2015; 9(3): 304.     CrossRef
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    Zhe Sun, Wookyoun Cho
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[English]
Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel
Dongjun Lee, Jae Cheol Lee, Mi Hyun Kim
Korean J Community Nutr 2013;18(5):505-514.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.505
AbstractAbstract PDFPubReader
Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

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  • Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
    Yeong-Mi Park, Yang-Sook Ko, Insuk Chai
    Journal of Nutrition and Health.2018; 51(2): 177.     CrossRef
  • Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants
    Ji-Yeon Nam, Wan-Soo Hong
    Korean journal of food and cookery science.2015; 31(1): 53.     CrossRef
  • How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility
    Kiwon Lee, Youngmi Lee, Sooyoun Kwon
    International Journal of Hospitality Management.2015; 46: 112.     CrossRef
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    Mi Hyun Oh, Jeong-sook Choe, Young Kim, Sang Eun Lee, Hee Young Paik, Mi Jin Jang
    Journal of Nutrition and Health.2014; 47(6): 463.     CrossRef
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    Jin Kim, Hee Jung Lee, Hyun Jung Lee, Sun Ha Lee, Jee-Young Yun, Mi-Kyeong Choi, Mi-Hyun Kim
    Clinical Nutrition Research.2014; 3(1): 24.     CrossRef
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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
AbstractAbstract PDFPubReader
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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Development of 'Children's Food Avatar' Application for Dietary Education
Joo Han Cho, Sook Bae Kim, Soon Kyung Kim, Mi Hyun Kim, Gap Soo Kim, Se Na Kim, So Young Kim, Jeong Weon Kim
Korean J Community Nutr 2013;18(4):299-311.   Published online August 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.4.299
AbstractAbstract PDFPubReader
An educational application (App) called 'Children's Food Avatar' was developed in this study by using a food DB of nutrition and functionality from Rural Development Administration (RDA) as a smart-learning mobile device for elementary school students. This App was designed for the development of children's desirable dietary habits through an on-line activity of food choices for a meal from food DB of RDA provided as Green Water Mill guide. A customized avatar system was introduced as an element of fun and interactive animation for children which provides nutritional evaluation of selected foods by changing its appearance, facial look, and speech balloon, and consequently providing chances of correcting their food choices for balanced diet. In addition, nutrition information menu was included in the App to help children understand various nutrients, their function and healthy dietary life. When the App was applied to 54 elementary school students for a week in November, 2012, significant increases in the levels of knowledge, attitude and behavior in their diet were observed compared with those of the control group (p < 0.05, 0.01). Both elementary students and teachers showed high levels of satisfaction ranging from 4.30 to 4.89 for the App, therefore, it could be widely used for the dietary education for elementary school students as a smart-learning device.

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    Bo Young Lee, Mi-Young Park, Kirang Kim, Jea Eun Shim, Ji-Yun Hwang
    Korean Journal of Community Nutrition.2019; 24(2): 117.     CrossRef
  • Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
    Mi-Ran Park, Sook-Bae Kim
    Korean Journal of Community Nutrition.2018; 23(1): 13.     CrossRef
  • Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
    Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
    Korean Journal of Community Nutrition.2017; 22(3): 248.     CrossRef
  • A study on Consumer's Needs for Development of Diet Guide Application for Pregnant Women
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    Korean Journal of Community Nutrition.2013; 18(6): 588.     CrossRef
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[English]
Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju
Jeong Sook Bae, Mi Hyun Kim, Sook Bae Kim
Korean J Community Nutr 2013;18(1):65-76.   Published online February 28, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.1.65
AbstractAbstract PDFPubReader
The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.

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  • 광주광역시 지역민의 영양교육 요구도 조사 분석
    은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤
    Korean Journal of Food and Cookery Science.2023; 39(2): 100.     CrossRef
  • Effects of nutrition and hygiene education program on healthy eating habits and behavior of the elderly in Chungbuk
    Je-ok Yeon, Byung-chun Song, Kyung-Jin Yeum, Myoung-sook Kim, Mi-young Lee
    Journal of Nutrition and Health.2022; 55(3): 390.     CrossRef
  • Comparison of metabolic syndrome and related factors in married pre-menopausal white- and blue-collar woman
    Seungmi Park, Chul-Gyu Kim, Youngji Kim
    Archives of Environmental & Occupational Health.2022; 77(9): 744.     CrossRef
  • The effects of a personalized nutrition intervention program on food security, health and nutritional status of low-income older adults in Seoul city
    Yeyeon Lee, Narae Yang, Minjeong Shin, Kyung-Eun Lee, Chang Hee Yoo, Kirang Kim
    Journal of Nutrition and Health.2020; 53(4): 416.     CrossRef
  • Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
    Jeonghyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyunghee Song, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2020; 25(5): 374.     CrossRef
  • Comparison of nutrient intakes by nutritional anemia and the association between nutritional anemia and chronic diseases in Korean elderly: Based on the 2013–2015 Korea National Health and Nutrition Examination Survey Data
    So Hyun Park, So Hee Han, Kyung Ja Chang
    Nutrition Research and Practice.2019; 13(6): 543.     CrossRef
  • Seniors centre‐based health intervention programmes in the United States and South Korea: A systematic review
    Misoon Song, Kyoungsan Seo, Suyoung Choi, Jeongshil Choi, Hana Ko, Soo Jin Lee
    International Journal of Nursing Practice.2017;[Epub]     CrossRef
  • Feasibility Study on the Dietary Improvement Program Development for Senior Citizens
    Sung-Hee Kim, Boram Kim, Nami Joo
    Korean Journal of Community Nutrition.2017; 22(3): 218.     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
  • Investigation of Food Safety Knowledge, Attitudes, and Behavior for Analyzing Food Safety Risk Factors in the Elderly
    Jung-Hwa Choi, Yoon-Jin Lee, Eun-Sil Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Tong-Kyung Kwak
    Journal of the Korean Society of Food Science and Nutrition.2016; 45(5): 746.     CrossRef
  • Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province
    Kang-Mo Ko, Sook-Bae Kim
    Korean Journal of Community Nutrition.2016; 21(1): 25.     CrossRef
  • Effects of an Intervention of Nutrition Education Program based on Social Cognitive Theory for the Elderly Visiting Public Health Center in Jinhae-Province
    Eun Hee Seo
    The Korean Journal of Food And Nutrition.2016; 29(3): 313.     CrossRef
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    Myoung-Sook Kim
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  • 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
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    Journal of Nutrition and Health.2015; 48(6): 542.     CrossRef
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[English]
Status and Relationships among Lifestyle, Food Habits, and Stress Scores of Adults in Chungnam
Yeon Ja Seo, Mi Hyun Kim, Myung Hee Kim, Mi Kyeong Choi
Korean J Community Nutr 2012;17(5):579-588.   Published online October 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.5.579
AbstractAbstract PDFPubReader
This study was conducted to investigate the association among demographic characteristics, lifestyle, food habits, and stress status of 437 males and females aged over 25 years in Chungnam. Overall, the stress status of the subjects was high showing an average of 103 points out of 156 points based on the something scale. Results of the study revealed that marital status, exercise status, and health status had significant relationships with food habits and stress scores. The subjects who were married, had a higher frequency of exercise, and were healthier, had a significantly higher food habit score but a significantly lower stress score compared with their counterparts. Also, food habit scores had a significantly negative relationship with stress scores. Thus, this research showed possible links among healthy food habits, desirable lifestyle, and low stress status. In other words, people who experience a high level of stress may be more likely to have unhealthy food habits, resulting in a poor healthy conditions. These results show that appropriate food habits and adequate dietary management are deemed necessary for people with a high degree of stress. Further in-depth studies are needed to clarify a direct relationship between stress and food habits and to determine the proper diet that may help relieve stress.

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  • Relationship between Dietary Habits, Life Stress and Nutrition Knowledge of High School Students in Gyeonggi Area
    Kyung Ae Park, Hongmie Lee, Kyunghee Song
    Korean Journal of Community Nutrition.2020; 25(2): 126.     CrossRef
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    Jeongsill Lee
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  • Antioxidative Activity of Feral Haw (Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents
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    Nutrition Research and Practice.2014; 8(2): 205.     CrossRef
  • Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
    Yishan Duan, Min-A Kim, Jong-Hwan Seong, Hun-Sik Chung, Han-Soo Kim
    Korean Journal of Food Preservation.2014; 21(2): 246.     CrossRef
  • A comparative study on dietary behavior, nutritional knowledge and life stress between Korean and Chinese female high school students
    Sohwan Son, Yoona Ro, Hwajin Hyun, Hongmie Lee, Kyunghee Song
    Nutrition Research and Practice.2014; 8(2): 205.     CrossRef
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[English]
Evaluation of Dietary Zinc, Copper, Manganese and Selenium Intake in Female University Students
Yun Jung Bae, Mi Hyun Kim, Jee Young Yeon
Korean J Community Nutr 2012;17(2):146-155.   Published online April 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.2.146
AbstractAbstract PDFPubReader
This study aimed to measure and evaluate the intakes of four antioxidant trace elements, namely, Zn, Cu, Mn, and Se in 19-29y-old female university students in Korea. Diet data were collected by 3-day dietary records in 644 subjects. The mean age, height, weight and body mass index of the subjects were 20.08 years, 161.77 cm, 54.26 kg and 20.82 kg/m2, respectively. The mean, median and 25th-75th percentile intakes of Zn, Cu, Mn, and Se in the subjects were 12.83 mg (12.40 mg, 9.59 to 15.34), 1.30 mg (1.27 mg, 1.00 to 1.57), 3.19 mg (3.12 mg, 2.45 to 3.86), and 50.90 microg (50.17 microg, 37.59 to 64.35), respectively. The proportion of subjects whose Mn intake was adequate or less was 62.89%, and the proportions of subjects whose Zn, Cu and Se intakes were at the estimated average requirements or less were 10.09, 4.97, and 39.60%, respectively. The major food group for dietary intakes of Zn, Cu, Mn, and Se was cereal, providing 8.55 mg (66.60%), 0.78 mg (59.93%), 2.09 mg (65.50%), and 16.83 microg (32.43%), respectively. Many female university students were deficient in Mn and Se compared with the dietary reference intakes. Therefore, except for cereal, it is required to consume a diet consisted of various food sources for increasing the intakes of antioxidant trace minerals, especially animal food groups.

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  • Dietary zinc intake and sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019
    Jee-Seon Shim, Ki Nam Kim, Jung-Sug Lee, Mi Ock Yoon, Hyun Sook Lee
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  • Assessment of selenium and zinc status in female collegiate athletes
    Okhee Lee
    Journal of Nutrition and Health.2018; 51(2): 121.     CrossRef
  • Lower serum zinc levels are associated with unhealthy metabolic status in normal-weight adults: The 2010 Korea National Health and Nutrition Examination Survey
    H.K. Yang, S.H. Lee, K. Han, B. Kang, S.Y. Lee, K.H. Yoon, H.S. Kwon, Y.M. Park
    Diabetes & Metabolism.2015; 41(4): 282.     CrossRef
  • Cytoprotective Effect of Zinc-Mediated Antioxidant Gene Expression on Cortisol-Induced Cytotoxicity
    Mi Ja Chung, Sung Hyun Kim, In Min Hwang
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(5): 649.     CrossRef
  • Effects of Repetitive using Lime Bordeaux Mixture in the Copper Concentration of the Soil and Ginseng Root
    Won-Kwon Jung, Deok-Jong Ahn, Jin-Kook Choi, Tae-Suk Ryu, Myeong-Hwan Jang, Tae-Ryong Kwon, Jun-Hong Park, Sang-Jo Park
    The Korean Journal of Pesticide Science.2014; 18(4): 404.     CrossRef
  • Dietary behavior and nutritional status among Chinese female college students residing in Korea
    Gaowei, Soyeon Kim, Namsoo Chang, Ki Nam Kim
    Korean Journal of Nutrition.2013; 46(2): 177.     CrossRef
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[English]
Health Status and Nutrient Intakes of 5th Grade Elementary Students in Seoul and Gyeonggi Province
Ok Hyun Kim, Hyun Ah Park, Young Gyu Cho, Kyoung Woo Kim, Yangim Hur, Ji Hyun Song, Jae Heon Kang
Korean J Community Nutr 2010;15(6):717-726.   Published online December 31, 2010
AbstractAbstract PDF
This study was conducted to investigate health status and nutrient intakes among 5th grade elementary students at Korea Centers for Disease Control and Prevention 2010. This study was cross-sectional study on 1,384 children (687 boys, 697 girls) from nine elementary schools located in Seoul and Gyeonggi province. The average height, weight and BMI were 145 cm, 40.6 kg 19.2 kg/m2 for boys and 145.4 cm, 38.2 kg, 18.0 kg/m2 for girls. The prevalence of overweight and obesity were 11.3%, 5.2%, respectively. Serum AST, ALT, glucose, HDL-Cholesterol and RBC levels were significantly higher, while TG levels was significantly lower for boys than for girls. The average energy intake was 1772.4 kcal, which was 98.7% of Estimated Energy Requirement (EER). The boys consumed more energy intake (1800.4 kcal) than the girls (1744.7 kcal). Also, they took insufficient calcium and folate (69.1% and 83.3% of Recommended Intake (RI)) and excess sodium (297.6% of Adequate Intake (AI)) and 85.1% of the subjects had breakfast everyday. In general, the proportion of the children who consumed fruits and vegetables at least once or more a day was low. There was a higher proportion of children in boys who had ramyun and milk with sufficient physical activity than those in girls. As a result of this study, we can find risk factors on obesity and metabolic disorders, and the results can be used for an evidence of nutrition education program and the intervention program.
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