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[English]
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
Jong Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
Korean J Community Nutr 2016;21(2):200-217.   Published online April 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.2.200
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities.
METHODS
Data were collected from 72 residents (10 males and 62 females) aged ≥ 70 years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity.
RESULTS
Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ≥ 75 year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin B2, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin B1, vitamin B6, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality.
CONCLUSIONS
Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

Citations

Citations to this article as recorded by  
  • 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
  • A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian
    Jin Hee Kwon, Rah Il Hwang, Jaehyeon Ryu
    Journal of Health Informatics and Statistics.2022; 47(1): 27.     CrossRef
  • Classification of Texture-Modified Korean Soups with a Thickener under IDDSI Criteria
    Kui-Jeong Choi, Hyun-Jung Lee, Weon-Sun Shin
    Journal of the Korean Dysphagia Society.2022; 12(2): 123.     CrossRef
  • Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
    Joo-Eun Lee
    Nutrition Research and Practice.2022; 16(4): 527.     CrossRef
  • Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities
    Jin Hee Kwon, Rah Il Hwang, Hyeon Jin Jeong, Hye Min Jang
    Journal of Health Informatics and Statistics.2022; 47(4): 258.     CrossRef
  • Factors Associated with Person-Centered Care among Care Workers at Long-term Care Facilities
    Geun-Young Kim, Hye-Young Jang
    Journal of Korean Gerontological Nursing.2021; 23(1): 13.     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
  • Evaluation of the dietary quality and nutritional status of elderly people using the Nutrition Quotient for Elderly (NQ-E) in Seoul
    Sun-Wook Ham, Kyung-Hee Kim
    Journal of Nutrition and Health.2020; 53(1): 68.     CrossRef
  • Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City
    Gyusang Han, Eunju Yang
    Journal of Nutrition and Health.2020; 53(1): 27.     CrossRef
  • Study on the Nutrient Intake and Dietary Quality of Elderly Residents on Various Meal Types in Long-Term Care Facility
    Hee-Sook Lim, Eun Bi Oh, Yoo Kyoung Park, Hae-Yun Chung
    Journal of the East Asian Society of Dietary Life.2020; 30(2): 172.     CrossRef
  • Health and Nutrition Status of Elderly People with Multimorbidity: A Korea National Health and Nutrition Examination Survey (2013~2015)
    Na-Gyeong Oh, Jung-Sook Seo
    Korean Journal of Community Nutrition.2020; 25(6): 502.     CrossRef
  • Nutritional status of Korean elderly with dementia in a long-term care facility in Hongseong
    Ji-Yeon Lee, Yeong-Soon Hyun, Hee-Seon Kim
    Nutrition Research and Practice.2019; 13(1): 32.     CrossRef
  • Food and nutrient intake status of Korean elderly by perceived anxiety and depressive condition: data from Korean National Health and Nutrition Examination Survey 2013 ~ 2015
    Da-Mee Kim, Kyung-Hee Kim
    Journal of Nutrition and Health.2019; 52(1): 58.     CrossRef
  • Analysis of Food Preference, Recognition and Experience of Elderly Foods among Elderly People
    Mi Young Kim, Yoo Na Lee
    The Korean Journal of Food And Nutrition.2016; 29(6): 971.     CrossRef
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  • 14 Crossref
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[English]
Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
So Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin Sook Yoon, Hye Kyeong Kim
Korean J Community Nutr 2015;20(6):433-446.   Published online December 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.6.433
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors.
METHODS
Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program.
RESULTS
SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups.
CONCLUSIONS
These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

Citations

Citations to this article as recorded by  
  • Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
    Aubrey N. Dunteman, Soo‐Yeun Lee
    Journal of Food Science.2023; 88(1): 417.     CrossRef
  • The frequency of convenience food consumption and attitude of sodium and sugar reduction among middle and high school students in Seoul: a descriptive study
    Seoyeon Park, Yeonhee Shin, Seoyeon Lee, Heejung Park
    Korean Journal of Community Nutrition.2023; 28(4): 269.     CrossRef
  • Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
    Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
    Journal of Nutrition and Health.2022; 55(1): 174.     CrossRef
  • Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
    Na-Young Yi
    Korean Journal of Community Nutrition.2020; 25(1): 21.     CrossRef
  • 159 View
  • 4 Download
  • 4 Crossref
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[English]
Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
So Hyun Ahn, Hye Kyeong Kim, Kyung Min Kim, Jin Sook Yoon, Jong Sook Kwon
Korean J Community Nutr 2014;19(4):342-360.   Published online August 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.4.342
AbstractAbstract PDFPubReader
OBJECTIVES
This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT).
METHODS
The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations.
RESULTS
The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation.
CONCLUSIONS
This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

Citations

Citations to this article as recorded by  
  • Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
    Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
    Journal of Nutrition and Health.2022; 55(1): 174.     CrossRef
  • A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
    Ji Suk Yim, Young-Ran Heo
    Korean Journal of Community Nutrition.2022; 27(1): 12.     CrossRef
  • Reach Out Emergency Department: Partnering With an Economically Disadvantaged Community in the Development of a Text-Messaging Intervention to Address High Blood Pressure
    Emily Champoux, Rory Price, Joan E. Cowdery, Mackenzie Dinh, William J. Meurer, Narmeen Rehman, Caitlin Schille, Alina Oliver, Devin L. Brown, Jordan Killingsworth, Lesli E. Skolarus
    Health Promotion Practice.2020; 21(5): 791.     CrossRef
  • Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
    Kirang Kim, Sohyun Park, Jee Young Kim
    Journal of Nutrition and Health.2020; 53(6): 648.     CrossRef
  • A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory
    Soo-Hyun Jang, Eunju Yoon
    Korean Journal of Food & Cookery Science.2016; 32(1): 136.     CrossRef
  • School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
    Eun Kyung Kim, Hae Young Kim
    Korean Journal of Food & Cookery Science.2016; 32(2): 222.     CrossRef
  • Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
    Ma-Young Yeom, Youn-Ok Cho
    Journal of the Korean Dietetic Association.2016; 22(3): 179.     CrossRef
  • Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
    Hye Jin Kim, A Reum Lee, Kyung Won Kim
    Korean Journal of Community Nutrition.2016; 21(4): 332.     CrossRef
  • ‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
    Sohyun Park, Jounghee Lee
    Public Health Nutrition.2016; 19(8): 1506.     CrossRef
  • Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
    Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
    Korean Journal of Community Nutrition.2016; 21(2): 200.     CrossRef
  • Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
    So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2015; 20(6): 433.     CrossRef
  • The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
    Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
    Korean Journal of Community Nutrition.2015; 20(3): 165.     CrossRef
  • 142 View
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  • 12 Crossref
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[English]
Blood Pressure, Sodium Intake and Dietary Behavior Changes by Session Attendance on Salt Reduction Education Program for Pre-hypertensive Adults in a Public Health Center
Eun Jin Jung, Jong Sook Kwon, So Hyun Ahn, Sook Mee Son
Korean J Community Nutr 2013;18(6):626-643.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.626
AbstractAbstract PDFPubReader
This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (< or = 3) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (> or = 4) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p < 0.001), systolic/diastolic blood pressure (p < 0.001), and weight (p < 0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p < 0.05) and dietary behavior score (p < 0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.

Citations

Citations to this article as recorded by  
  • Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults
    You-Sin Lee, Moo-Yong Rhee, Sim-Yeol Lee
    Nutrition Research and Practice.2020; 14(5): 540.     CrossRef
  • Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
    Sang Jin Yoon, Kun Og Kang
    Journal of the East Asian Society of Dietary Life.2017; 27(2): 168.     CrossRef
  • Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions
    Young Ran Heo, Hyun Young Oh, Hee Kyong Ro
    Journal of Nutrition and Health.2017; 50(5): 472.     CrossRef
  • The Effects of Hypertension Health School Program on Hypertension-related Knowledge, Self-efficacy, Self-care Behavior and Physiological Parameters in Hypertensive Patients
    Koung Oh Chang
    Journal of muscle and joint health.2016; 23(1): 49.     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
  • Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center
    Hee-Ok Pak, Chun-Young Sohn, Jung-Hwa Park
    The Korean Journal of Food And Nutrition.2015; 28(2): 219.     CrossRef
  • A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
    Soojin Park, Sung Hee Min
    Journal of The Korean Society of Food Culture.2015; 30(1): 20.     CrossRef
  • Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
    Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
    Journal of Nutrition and Health.2015; 48(5): 429.     CrossRef
  • The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
    Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
    Journal of The Korean Society of Food Culture.2014; 29(6): 511.     CrossRef
  • The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
    Mee Sook Lee
    Korean Journal of Community Nutrition.2014; 19(5): 448.     CrossRef
  • 124 View
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  • 10 Crossref
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[English]
A Study on Dietary Behaviors, Health-Related Lifestyle of Adult Visitors at Public Health Centers in Gyeonggi Urban Area
Jong Sook Kwon, Kyungmin Kim, Hyun Chang Seo, Yoonna Lee, Seunggeon Lim, Young Sug Choi
Korean J Community Nutr 2013;18(6):611-625.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.611
AbstractAbstract PDFPubReader
The purpose of this study was to investigate dietary behaviors and health-related lifestyles of adult visitors at a public health center in Gyeonggi urban area. A survey using questionnaire was conducted with 949 visitors at Seongnam public health centers from June to August, 2012. The data from 905 respondents were analyzed by gender, consisting of 322 males and 583 females, and age group, consisting of 243 low-age group (LA), 312 middle-age group (MA), 350 high-age group (HA), aged 20 to 30 years, 31 to 50 years, and 51 to 69 years, respectively. Average Body Mass Index was 23.0, which increased with age, and education level was high in LA. 59.0 percent of the subjects had various diseases, and the incidence of hypertension was the highest, followed by allergy, hyperlipidemia, diabetes mellitus, joint rheumatism. Incidence rates of chronic disease increased with age, which were lower than those from 2011 Korea National Health and Nutrition Examination Survey (KNHANES). Weekly drinking frequency rate and smoking rate decreased with age, and exercise performing rate was high at male and HA, which showed the same tendency as KNHANES. Female and HA showed more healthy dietary behaviors such as restricting salt, sugar, oily foods, foods containing food additives, calorie, caring for balanced diet, and referring to nutrition label. Subjects chose stress as the first factor, followed by diet, exercise, etc., among 13 suggested factors which strongly influence on human's life-span. In general, public health center visitors, especially female and HA, showed better dietary behaviors and health-related lifestyles compared with KNHANES.

Citations

Citations to this article as recorded by  
  • Dietary Safety Management Awareness and Competency for Healthcare among Adults in Daegu and Gyeongbuk Areas
    Yunhwa Kim
    Korean Journal of Community Nutrition.2020; 25(2): 112.     CrossRef
  • Factors associated with the dietary quality and nutrition status using the Nutrition Quotient for adults focusing on workers in the manufacturing industry
    Ji Suk Yim, Young Ran Heo
    Journal of Nutrition and Health.2020; 53(5): 488.     CrossRef
  • 138 View
  • 0 Download
  • 2 Crossref
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[English]
The Effect of Sodium Reduction Education Program of a Public Health Center on the Blood Pressure, Blood Biochemical Profile and Sodium Intake of Hypertensive Adults
Eun Jin Jung, Sook Mee Son, Jong Sook Kwon
Korean J Community Nutr 2012;17(6):752-771.   Published online December 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.6.752
AbstractAbstract PDFPubReader
This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), beta-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

Citations

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  • Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
    Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
    Korean Journal of Community Nutrition.2024; 29(4): 304.     CrossRef
  • Effects of nutrition education on cardio-metabolic outcomes: A randomised clinical trial
    Hildemar Dos Santos, W Lawrence Beeson, Gina Segovia-Siapco, Brenda Koranda, Tony Jehi
    Health Education Journal.2020; 79(4): 458.     CrossRef
  • Effects of a Self-Care Reinforcement Program for Socially Vulnerable Elderly Women with Metabolic Syndrome in Korea
    Mikyung Park, Kiwol Sung
    Journal of Korean Academy of Community Health Nursing.2019; 30(3): 271.     CrossRef
  • Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
    So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
    Journal of Nutrition and Health.2019; 52(5): 475.     CrossRef
  • Effect of a public health center-based nutrition education program for hypertension in women older than 50 years of age
    Seoyun Park, Jong-Sook Kwon, Hye-Kyeong Kim
    Journal of Nutrition and Health.2018; 51(3): 228.     CrossRef
  • Effects of Korean diet control nutrition education on cardiovascular disease risk factors in patients who underwent cardiovascular disease surgery
    Su-Jin Jung, Soo-Wan Chae
    Journal of Nutrition and Health.2018; 51(3): 215.     CrossRef
  • Stages of Behavioral Change for Reducing Sodium Intake in Korean Consumers: Comparison of Characteristics Based on Social Cognitive Theory
    So-hyun Ahn, Jong Kwon, Kyungmin Kim, Hye-Kyeong Kim
    Nutrients.2017; 9(8): 808.     CrossRef
  • Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions
    Young Ran Heo, Hyun Young Oh, Hee Kyong Ro
    Journal of Nutrition and Health.2017; 50(5): 472.     CrossRef
  • Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
    Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
    Journal of Nutrition and Health.2015; 48(5): 429.     CrossRef
  • Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center
    Hee-Ok Pak, Chun-Young Sohn, Jung-Hwa Park
    The Korean Journal of Food And Nutrition.2015; 28(2): 219.     CrossRef
  • Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
    So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2015; 20(6): 433.     CrossRef
  • Effects of Dietary Education on Low-sodium Diet Adaptation
    Hae Young Kim, Juhyeon Kim
    Journal of the Korean Society of Food Culture.2014; 29(2): 212.     CrossRef
  • Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services
    Sook Bae Kim, Jin Sook Yoon, Kyung Won Kim
    Korean Journal of Community Nutrition.2014; 19(1): 71.     CrossRef
  • The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
    Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
    Journal of The Korean Society of Food Culture.2014; 29(6): 511.     CrossRef
  • Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
    Yun-Jeong Mo, Sook-Bae Kim
    Korean Journal of Community Nutrition.2014; 19(6): 558.     CrossRef
  • Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
    So-Hyun Ahn, Hye-Kyeong Kim, Kyung Min Kim, Jin-sook Yoon, Jong Sook Kwon
    Korean Journal of Community Nutrition.2014; 19(4): 342.     CrossRef
  • The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
    Hyewon Shin, Youngmee Lee
    Korean Journal of Community Nutrition.2014; 19(5): 425.     CrossRef
  • The Effects of Low-sodium Diet Education Program on Dietary Habits, Diet Quality and Obesity Index in Overweight and Obese Middle-aged Women
    Soo Bin Jeong, Seoyun Park, Sohyun Ahn, Jin Nam Kim, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2014; 19(6): 513.     CrossRef
  • Blood Pressure, Sodium Intake and Dietary Behavior Changes by Session Attendance on Salt Reduction Education Program for Pre-hypertensive Adults in a Public Health Center
    Eun-Jin Jung, Jong-Sook Kwon, So-Hyun Ahn, Sook Mee Son
    Korean Journal of Community Nutrition.2013; 18(6): 626.     CrossRef
  • A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
    Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2013; 18(5): 478.     CrossRef
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[English]
Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives
So Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Jin Sook Yoon, Baeg Won Kang, Jong Wook Kim, Seok Heo, Hea Young Cho, Hye Kyeong Kim
Korean J Community Nutr 2012;17(6):724-736.   Published online December 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.6.724
AbstractAbstract PDFPubReader
This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ''aintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)'stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

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[English]
Development of Nutrition Education Program for Hypertension Based on Health Belief Model, Applying Focus Group Interview
Seoyun Park, Jong Sook Kwon, Cho il Kim, Yoonna Lee, Hye Kyeong Kim
Korean J Community Nutr 2012;17(5):623-636.   Published online October 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.5.623
AbstractAbstract PDFPubReader
Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.

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[English]
A Study on Application of Food Photographs for Estimating Individuals' Dietary Intake
Jong Sook Kwon, Kyungmin Kim, Hye Kyeong Kim
Korean J Community Nutr 2010;15(6):760-775.   Published online December 31, 2010
AbstractAbstract PDF
This study was performed to investigate the validity of food photographs for estimating individuals' dietary intakes and compare it with other dietary assessment methods. Subjects were 7 professors, 2 researchers, 12 dietitian and 16 graduate students majoring in food and nutrition. Among the subjects, 20 subjects had research experiences in the dietary intake survey more than one year while 17 had not. Each subject estimated 50 food portions displayed in computer monitor by comparing with standard food photographs, which were weighed portions of 28 foods from typical Korean diet. No significant differences between the estimated value and the weighed value of 17 (34%) food portions were shown in research-experienced group and those of 14 (28%) food portions were shown in no-researchexperienced group. 24-hour recall was the most frequently-used method for dietary assessment followed by in the order of food frequency questionnaire, dietary record, diet history and weighing method. After estimating food portions by photographs, 30 subjects (81%) were willing to use the method for dietary assessment because of its convenience and easy communication between researcher and subject. This study suggests that digital photography method would be a useful and convenient new instrument for estimating individuals' dietary intake. However, it is necessary to create standard database for food portions and carry out systematic education for food estimation in order to apply this method in the fields.
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[English]
The Comparative Study on Food Consumption Patterns, Dietary Behavior, and Nutrition Knowledge of Korean Professional Soccer Players and Non-athletic Males
Hye Kyeong Kim, Jong Sook Kwon, Chan Kim, Jun Ho Kim, Chul Hyun Kim, Kyung Min Kim
Korean J Community Nutr 2008;13(2):164-175.   Published online April 30, 2008
AbstractAbstract PDF
This study was performed to compare food consumption patterns, dietary behavior, and nutrition knowledge between Korean professional soccer players and the non-athletic males. Data were collected from 53 soccer players working for Korean professional soccer clubs and 44 non-athletic males, using self-administered questionnaires. There were significant differences in food consumption frequency between two groups. Meats and eggs, fishes and shellfishes, sea weeds were consumed more frequently by the soccer players. The frequency scores of foods rich in iron, calcium, and protein were also higher in the soccer players compared with the non-athletes. Meanwhile, the consumption of alcohol was more frequent in the non-athletes. As for the cooking method, the soccer players showed higher preference for steaming/parboiling and consumed raw vegetables and fruits more frequently than the non-athletic males (p < 0.05). The average scores of soccer players on nutrition knowledge for basic nutrition and athletic nutrition were lower than the respective values of the non-athletic males. However, the soccer players showed better eating behaviors and dietary habits compared with non-athletic males (p < 0.001). They had well-balanced, regular diet and good habits for chronic disease prevention. No significant relationship could be observed with respect to nutrition knowledge and nutritional behavior. Moreover, the experience of getting nutrition information did not affect either nutrition knowledge score or nutritional habits score, except that for habits of chronic disease prevention in non-athletes. Therefore, it is suggested that more effective and practical nutrition education program be needed for promoting healthy eating habits and improving nutritional status in young males.
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[English]
The Comparative Study on the Supplement Use Habits of Korean Professional Soccer Players and Non-Athletic Males
Hye Kyeong Kim, Kyungmin Kim, Chan Kim, Jun Ho Kim, hul Hyun Kim, Jong Sook Kwon
Korean J Community Nutr 2007;12(6):854-863.   Published online December 31, 2007
AbstractAbstract PDF
This study was performed to compare nutritional supplementation habits for Korean professional soccer players with those for the non-athletic male adults. Information about prevalence and kinds of supplements taken, information sources, nutrition knowledge were collected. Data were obtained from 53 football players working for Korean professional football clubs and 44 non-athletic males, who answered a list of questionnaires which had been prepared in advance. The prevalence of supplement use in the soccer player group (96%) was strikingly higher than in the nonathletic male group (34%). Vitamins were taken most frequently, followed by red ginseng, multivitamin, Chinese medicine and amino acids supplements in the soccer player group, with each player taking 2.96 kinds of supplements in average. Multivitamin was the most popular supplement in the non-athletic male group. The major reason for taking supplements was not to feel and recover from fatigue in both groups. It appeared that the non-athletic males started to use supplements mostly by recommendation of friends or colleagues. Meanwhile, soccer players took supplements on their needs, with half of them (50.1%) provided with nutrition information. The most important information source was coaches for soccer players group, and mass media for the non-athletic male group. The average scores of soccer players group on basic nutrition and athletic nutrition were lower than the respective values of the non-athletic males. Among the soccer players, 68% had taken more than 3 kinds of supplements during the last year; nonetheless, more than half could not perceive the effectiveness of the supplements. Our results show that supplementation practices were widespread in soccer players, and suggest that nutrition education for proper use of supplements and overall health care is needed for soccer players.
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[English]
A Study on Blood Pressure and Serum Biochemical Indices of Cerebrovascular Accident Patients in Korean Urban Adults
Eune Young Cho, Jong Sook Kwon, Kyung Hee Song
Korean J Community Nutr 1999;4(1):57-63.   Published online March 31, 1999
AbstractAbstract PDF
This study was done to investigate the blood pressure, BMI and serum lipids of cerebrovascular accident patients in Seoul. The subjects were 195 Korean urban cerebrovascular accident patients who were hospitalized at Dong Seo Oriental Hospital in Seoul from June, 1997 to December, 1997. There were more cerebral infarction patients(164) than cerebral hemorrhage patients(31). Cerebral infraction patients were prevalent for subjects in their sixties, but cerebral hemorrhage patients were most commonly in their fifties. The BMI of cerebral infarction accidents was significantly higher than that of cerebral hemorrhage patients(p<0.05). Mean diastolic blood pressure of cerebral hemorrhage patients was significantly higher than that of the cerebral infarction patients(p<0.05). The mean systolic blood pressure of the cerebral hemorrhage patients was higher than that of the cerebral infarction patients, not statistically significant. The serum total cholesterol and glucose levels of the cerebral infarction patients was significantly higher than those of the cerebral hemorrhage patients(p<0.05). Serum total cholesterol(p<0.01), triglyceride(p<0.05) and LDH(p<0.01) levels of female subjects were significantly higher than those of male subjects. Serum total cholesterol has a negative correlation with serum GOT and GPT, but has a positive correlation with triglyceride. Serum triglyceride has a negative correlation with diastolic blood pressure but has a positive compellation with serum glucose.
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