Korean Journal of Community Nutrition

[Korean]
Facilitators and barriers to achieving dietary and physical activity goals : focus group interviews with city bus drivers and counseling dietitians: Yongmin Jo, Suhyeun Cho, Young-Hee Han, Taisun Hyun; Korean J Community Nutr 2023;28(5):376-391. Published online October 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.5.376

Objectives
Our previously published study showed that a workplace nutrition intervention program with personalized goal setting and smartphone-based nutrition counseling improved dietary habits and physical activity in city bus drivers who were overweight/obese. This study explored the facilitators and barriers that participants faced in achieving their dietary and physical activity goals six months after the intervention.
Methods
The study included bus drivers and dietitians who participated in the intervention program. Three focus group interviews were conducted with 10 bus drivers (divided by two groups based on their achievement of set goals) and five dietitians who had provided nutrition counseling.
Results
Willpower was the most important intrapersonal facilitator for drivers to achieve their goals. Other factors that promoted behavioral changes were nutrition counseling by dietitians, trackable physical activity using smartwatches, and setting of practical and achievable goals. Meanwhile, the most important barriers identified were occupational factors such as long driving hours, short breaks, and shift work. Other barriers were environmental factors such as availability of snackable food, accessibility to convenience stores, and cold weather. Family and colleagues were perceived as both facilitators and barriers. In addition, dietitians identified a lack of knowledge about healthy diet as one of the barriers.
Conclusions
Our results suggested that the workplace environment should be improved and that nutrition intervention programs at the workplace could encourage bus drivers to practice healthy eating habits. The facilitators and barriers identified in this study should be considered when planning a nutrition intervention program for bus drivers.

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Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
Korean Journal of Community Nutrition.2023; 28(6): 466. CrossRef

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[English]
Task Analysis and Education Need of Dietitians in the Contracted Business & Industry Foodservice: Jung Hyun Yang, Hae Young Lee; Korean J Community Nutr 2010;15(1):124-136. Published online February 28, 2010

Abstract PDF: The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.

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[English]
Job Satisfaction and Business Attitude of Restaurant Owners: Focused Mainly in the Gyeone-nam Area: Ji Young Yoon, Hye Kyung Moon; Korean J Community Nutr 2003;8(4):610-620. Published online August 31, 2003

Abstract PDF: The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows: 1) The motive for starting a restaurant business was vocational aptitude -> possibilities -> good income: 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners: 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business: 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees.

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[English]
A Study on the Health and Nutritional Status of Bus Drivers in the Masan Area: Hyun Sook Yoon, Gi Ryun Kim; Korean J Community Nutr 2002;7(3):316-326. Published online June 30, 2002

Abstract PDF: This study was carried out on 178 bus drivers in the Masan area to investigate their health and nutritional status. THe nutritional status of the subjects was surveyed using a self-administered questionnaire, and blood analyses were conducted through annual health examinations in June, 1999. The results were as follows: About 51% were classified as normal, 33% as health-concerned, and 17% as disease-suspected. The levels of total serum cholesterol were significantly higher in the over 20 year group (194.64 +/- 41.42 mg/dl) than in the under 10 year group (175.00 +/- 31.33 mg/dl) with respect to the length of their driving careers. Systolic blood pressure (SBP) was significantly higher in the 51 to 60 age group than in the other groups (p < 0.05). The total serum cholesterol increased with increasing age (p < 0.001), and SBP increased with increasing Body Mass Index (BMI)(p < 0.001). Diastolic blood pressure (DBP), total cholesterol (p < 0.01), hemoglobin (p < 0.05)and glutamate-pyruvate-aminotransferase (GPT)(p < 0.05) were significantly higher in the BMI of over 20, than in the BMI under 20. The GPT was significantly higher in the BMI over 25 than in the BMI under 25. In The mean daily energy intake was 1912.7 kcal (76.5% of the RDA) and the protein intake was 74.3 g (106.2% of the RDA). Compared with the recommended allowance, the energy, calcium, thiamin, and riboflavin intakes were below, and the Fe, vitamin A, vitamin C intakes were above the Korean RDA. The average carbohydrate, protein, fat ratio of energy intake was 66 : 15 : 19, respectively. The length of their driving careers had a positive correlation with their ages and total serum cholesterol levels, and their ages had a positive correlation with their blood pressures, total serum cholesterol and hemoglobin levels and BMI. Their BMI had a positive correlation with their ages, blood pressures, total serum cholesterol, hemoglobin, GPT and GOT levels. The results of this study indicate that bus drivers needed regular exercise, and control of their body weights to prevent chronic diseases, and that their health status should be monitored as the length of their driving careers and ages increase.

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[English]
An Analysis of the Correlation between Health-related Habits and the Biochemical Characteristics of the Blood of Bus Drivers in the Masan Area: Gi Ryun Kim, Hyun Sook Yoon; Korean J Community Nutr 2002;7(2):232-244. Published online April 30, 2002

Abstract PDF: This study investigated the correlation between health-related habits and the biochemical characteristics of the blood of Korean bus drivers. A total of 178 bus drivers working in the Masan area participated in this study. The general characteristics and health-related habits of the subjects were surveyed using a serf-administered questionnaire. The biochemical date were collected from regular health check-ups done through their workshop health insurance company in lune, 1999. The results were as follows : The average age of the subjects was 38 years, and 44.2% had a driving career of between 10 and 19 years. About 90% of the subjects ate irregularly, and 36% ate. health floods. Their rates of drinking, smoking and exercise were 74.6%, 83.6% and 70.8%, respectively. Their frequency of drinking was significantly increased as the length of their driving career increased (p<0.001). Their levels of total serum cholesterol, in relation to the length of their driving career was significantly higher in the over 20 year group than in the below 10 year group (p<0.05). Their systolic blood pressures, according to age, were significantly higher in the 51 to 60 age group than in the other groups (p<0.05). Their total um cholesterol levels signiscantly increased with increasing age (p<0.001). Their diastolic blood pressures (p<0.001) and blood glucose levels (p<0.05) were significantly higher among the subjects who drinking alcohol almost everyday, than among other subjects. Their systolic blood pressures who significantly increased with increasing frequency of their drinking (p<0.001). The systolic blood pressure and diastolic blood pressure were positively related to age, the amount of drinking, the frequency of drinking and the obesity index, and negatively related to exercise and the duration of exercise. The hemoglobin was positively related to age, preference for a meat diet and the obesity index. The blood glucose was positively related to the amount of drinking, and the total serum cholesterol was positively related to age, length of driving career, period of smoking and the obesity index. The results of this study indicated that bus drivers need regular exercise, moderation of their drinking and smoking, and control of their body weights so as to prevent chronic diseases.

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