Korean Journal of Community Nutrition

Original Articles

[English]
Gender Differences in Adolescents' Dietary Perceptions and Practices: Taejung Woo, Hye Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(2):165-177. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.165

OBJECTIVES
This study attempted to compare adolescents' dietary behaviors and perceptions by gender in order to recommend useful strategies for nutrition interventions.
METHODS
Subjects were 2,363 middle school (MS) and high school (HS) students. They completed a self-administered questionnaire on their interest in diet and health, dietary perceptions, nutrition knowledge, dietary practices, and dietary environment at home. Data were analyzed using t-test, Ï‡2-test, and simple regression analysis by gender and by school groups.
RESULTS
Overall, girls obtained higher scores than boys did for "interest" (MS: p<0.001; HS: p<0.01), "dietary perceptions" (MS: p<0.001; HS: p<0.01), and "knowledge" (MS: p<0.01; HS: p<0.001). Regarding "dietary practices," no gender differences were observed among MS students, however, among HS students, boys obtained higher scores-reflecting good practices-than girls did (p<0.01). In all subjects, dietary environment at home was strongly associated with dietary practice than other variables (MS boys: Î²=0.435, p<0.001; MS girls: Î²=0.492, p<0.001, HS boys: Î²=0.271, p<0.001; HS girls: Î²=0.429, p<0.001).
CONCLUSIONS
We observed gender differences in some of the variables such as knowledge and perception among adolescent students. Educational programs and core strategies that consider these gender differences need to be developed. Specifically, for girls, educational programs should focus on facilitating dietary recommendation adherence, whereas for boys, the program could focus on improving dietary knowledge and perceptions.

Citations

Citations to this article as recorded by

Development of evaluation items for adolescents’ dietary habits and nutritional practices reflecting eating behaviors and food environment
Jimin Lim, Hye Ji Seo, Jieun Oh
Journal of Nutrition and Health.2024; 57(1): 136. CrossRef
Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles
Yulee Shin, Minsook Kyung, Seonyeong Baek, Sunny Ham
Journal of the East Asian Society of Dietary Life.2021; 31(3): 172. CrossRef
Association between Stress and Nutritional status of High School Students in Chungbuk using Nutrition Quotient for Korean Adolescents
In Young Kim, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(5): 361. CrossRef
Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
Journal of Nutrition and Health.2017; 50(2): 142. CrossRef
Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon
Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, Kyung Ja Chang
Journal of The Korean Society of Food Culture.2016; 31(6): 652. CrossRef
Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents
Yunhwa Kim
Korean Journal of Community Nutrition.2016; 21(6): 509. CrossRef
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls
Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(6): 497. CrossRef

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

Abstract PDF PubReader

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

Citations

Citations to this article as recorded by

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

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[English]
The Effectiveness of Nutrition Education Provided by Dietitians in Child Care Centers: Hyeja Chang, Eunseon Ko; Korean J Community Nutr 2007;12(3):299-309. Published online June 30, 2007

Abstract PDF: The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p < 0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

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[English]
A Study on Dietary Practices of Juvenile Delinquents in Korea: Seon Joo Park, Haymie Choi, Sumi Mo, Michael M Park; Korean J Community Nutr 2003;8(4):512-525. Published online August 31, 2003

Abstract PDF: The relationship between dietary practices and juvenile delinquency was studied using a dietary survey. Subjects were selected from juvenile delinquents who were under the supervision of the Seoul Probation Office of the Ministry of Justice. The study group consisted of 52 male and 52 female delinquents. As a control group, 104 exemplary high school students were selected in Seoul. A questionnaire was designed to find out the subjects' general characteristics, dietary habits, lifestyle, eating behavior, food frequency, and nutrient intake using the 24-hour recall method. Compared to the exemplary students, the juvenile delinquents were significantly different in education level, family status, monthly allowance, residence status, breast fed, parents' education level, parents' concern. In dietary habits, fifty-eight percent of the juvenile delinquents ate 2 or fewer meals per day, preferred to eat with friends, and liked hot tasting foods. The juvenile delinquents consumed more ion drinks (OR=9.26 CI: 3.83-22.37), rameon (OR=7.67 CI: 3.21-18.33), cola (OR=6.75 CI: 2.91-15.69), soft drinks (OR=6.12 CI: 2.53-14.81), steamed korean sausage (OR=5.34 CI:2.31-12.32), hamburger (OR=5.15 CI: 1.91-13.87), kimbab (OR=3.63 CI: 1.76-7.46), ddokbokgi (OR=3.17 CI: 1.58-6.38), candy (OR=3.08 CI: 1.41-6.73), white rice (OR=2.59 CI: 1.19-5.64), hotdog (OR=2.52 CI: 1.31-4.86), and less rice mixed with grains (OR=0.02 CI: 0.01-0.05), tangerine (OR=0.06 CI: 0.02-0.20), milk (OR=0.29 CI: 0.14-0.60), roasted fish (OR=0.32 CI: 0.28-0.99, anchovy (OR=0.35 CI: 0.17-0.72), seaweed (OR=0.37 CI: 0.16-0.83), and tofu (OR=0.48 CI: 0.23-0.99) than the exemplary students. With respect to the juvenile delinquents, the nutrient intakes lower than 75% of the Korean RDA were for riboflavin (75.0%) and calcium (47.9%) among the boys, and calcium (46.9%) and iron (60.4%) among the girls. To prevent juvenile delinquency, nutritional education and well-balanced school food service meals should be emphasized so as to improve the management of dietary practices.

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