Korean Journal of Community Nutrition

Original Articles

[English]
Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride: Hee Ryoung Son, Myung Ju Lee, Eun Kyung Kim; Korean J Community Nutr 2015;20(6):468-478. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.468

Abstract PDF PubReader: OBJECTIVES
The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT).
METHODS
The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 +/- 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).
RESULTS
Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 +/- 0.35 L/min, LCT meal: 0.28 +/- 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.
CONCLUSIONS
This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

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[English]
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety: Hye Young Kim, Il Sun Yang, In Sook Chae, Bo Sook Yi, Moon Kyung Park, Ha Young Kim, Tae Seok Kang, Dong Gil Leem, Jin Ha Lee, Hae Young Lee; Korean J Community Nutr 2013;18(3):243-256. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.243

The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.

Citations

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A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
Jeong-Sil Choi, Se-Young Ju
International Journal of Environmental Research and Public Health.2022; 19(15): 9668. CrossRef
The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -
Kyung-Min Lee, Min-Sun Jeon
Korean Journal of Community Nutrition.2018; 23(6): 496. CrossRef
Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
Se-Young Ju, Wan-Soo Hong
Korean Journal of Food and Cookery Science.2018; 34(4): 404. CrossRef
Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2018; 28(5): 345. CrossRef
Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619. CrossRef
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
Korean journal of food and cookery science.2015; 31(6): 764. CrossRef
Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members
Yoon-Jae Yoon, Sooyoun Kwon, Serin Go, Jiyoon Kim
Journal of the East Asian Society of Dietary Life.2015; 25(4): 703. CrossRef
Effects of an Education Program on Sanitation Status at Centers for Children's Food Service Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City
Yu-Jin Seo, Min-Sun Jeon
Korean Journal of Community Nutrition.2015; 20(6): 447. CrossRef
Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881. CrossRef

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[English]
Implementation and Evaluation of Nutrition Education Programs Focusing on Increasing Vegetables, Fruits and Dairy Foods Consumption for Preschool Children: Su Min Oh, Ye Lee Yu, Hye In Choi, Kyung Won Kim; Korean J Community Nutr 2012;17(5):517-529. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.517

Abstract PDF PubReader

The purpose of the study was to implement and evaluate a nutrition education program for preschool children. Applying the PRECEDE-PROCEED model, the nutrition education program was developed and focused on changing beliefs, increasing nutrition knowledge and consumption of vegetables & fruits (V/F) and dairy foods. Subjects were children attending a childcare center in Seoulwho were grouped into education (n = 33) and control group (n = 32). Education group received four sessions of nutrition education during 2011 fall. Both groups completed the questionnaire at pretest and posttest, measuring nutrition knowledge, beliefs, and preferences of V/F and eating behaviors. Compared to control group, education group made significant gains in total score of nutrition knowledge after the education (p < 0.05). In addition, the pretest-posttest changes in total score of beliefs regarding V/F consumption and eating behaviors were higher in the education group than in the control group (p < 0.05). Two groups were significantly different in the pretest-posttest changes in specific beliefs regarding the benefits of V/F consumption and some eating behavior. However, there were no changes in the preferences of vegetables or fruits between the two groups after the education. The consumption of V/F and dairy foods was not significantly different after the education. This study revealed that nutrition education for preschoolers was effective in improving nutrition knowledge and perceived benefits regarding V/F consumption and specific eating behavior. This study suggested that more intensive education is needed to induce changes in eating behaviors. This program can be used in nutrition education of children at the childcare centers or kindergartens.

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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
Development of a semi-quantitative food frequency questionnaire for dietary intake of elementary school children: data from the Seventh Korea National Health and Nutrition Examination Survey
Minji Jung, Eunhee Ha, Oran Kwon, Hyesook Kim
Nutrition Research and Practice.2023; 17(4): 747. CrossRef
Preschoolers and Advertising: A Systematic Literature Review and Future Research Agenda on the Effects of Advertising on Preschool Children
Femke Loose, Liselot Hudders, Ini Vanwesenbeeck, Steffi De Jans
Journal of Advertising.2023; 52(3): 439. CrossRef
Effectiveness of nutrition education intervention focusing on fruits and vegetables in children aged six years and under: a systematic review and meta-analysis
Sumin An, Hyejin Ahn, Jeonghyeon Woo, Young Yun, Yoo Kyoung Park
Journal of Nutrition and Health.2021; 54(5): 515. CrossRef
Development of nutrition quotient for elementary school children to evaluate dietary quality and eating behaviors
Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae-Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi, Hye-Young Kim
Journal of Nutrition and Health.2020; 53(6): 629. CrossRef
Effectiveness of Teacher-Led Nutritional Lessons in Altering Dietary Habits and Nutritional Status in Preschool Children: Adoption of a NASA Mission X-Based Program
Jieun Kim, Gilsook Kim, Jinah Park, Youfa Wang, Hyunjung Lim
Nutrients.2019; 11(7): 1590. CrossRef
Fruit and vegetable intakes in relation to behavioral outcomes associated with a nutrition education intervention in preschoolers
Eun Byul Choi, Ji Eun Lee, Ji-Yun Hwang
Nutrition Research and Practice.2018; 12(6): 521. CrossRef
Assessment of Foodservice and Cooking Program for Children Attending Community Child Centers in Korea
Sooyoun Kwon, Yoonjae Yeoh
Journal of the East Asian Society of Dietary Life.2016; 26(3): 223. CrossRef
The Development of Sugar Intake Reduction Test for Young Children
Nam-Hee Kim, Jee-Young Yeon, Mi-Hyun Kim
The Korean Journal of Food And Nutrition.2016; 29(5): 818. CrossRef
Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(3): 274. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
A Study on the Actual State of Nutrition Knowledge, Dietary Attitude, Eating Behavior, Physical Ability and Locomotion of Children Aged 5 Years in Siheung-city
Se-Hee Pyo, Hyun-Joo Kang
The Korean Journal of Food And Nutrition.2014; 27(5): 760. CrossRef

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[English]
Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of High-fat Meals with Butter and Sesame Oil on Healthy Adults: Myung Ju Lee, A Fahmy Arif Tsani, Eun Kyung Kim; Korean J Community Nutr 2012;17(2):215-225. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.215

Abstract PDF PubReader

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.

Citations

Citations to this article as recorded by

Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride
Hee-Ryoung Son, Myung-Ju Lee, Eun-Kyung Kim
Korean Journal of Community Nutrition.2015; 20(6): 468. CrossRef

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[English]
Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center: Hang Me Nam, Seung Hee Woo, Young Ji Cho, Yun Jung Choi, Su Yeon Back, So Yeon Yoon, Jin Young Lee, Jung Jeung Lee, Hye Jin Lee; Korean J Community Nutr 2011;16(5):580-591. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.580

Abstract PDF PubReader

This research was performed to investigate the effects of NEP (Nutritional Education Practice) program developed by KHyDDI (Korea Hypertension Diabetes Daegu Initiative) for hypertension and diabetes patients. The subjects were 116 patients (hypertension 70, diabetes 46) who had completed basic education program at the education information center and four-session program was implemented for them. Nutrient intake was analyzed and compared before and after the program by 24-hr recall method and evaluate weight, waist circumference, body fat, blood pressure and eating habits in terms of nutrition knowledge, eating behavior, salty taste assessment. The improved results after the program were observed in weight, waist circumference, body fat ratio, blood pressure, slightly salty taste in salty taste assessment, nutrition knowledge, eating behavior, sodium, energy, carbohydrate and protein intake ratio to total energy (p < 0.001). Therefore, this program is effective in the improvement of weight, waist circumference and eating behavior, and the continued management would lead to the prevention of cardio-cerebrovascular diseases in the community.

Citations

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The impact of differential cost sharing of prescription drugs on the use of primary care clinics among patients with hypertension or diabetes
Eunja Park, Daeeun Kim, Sookja Choi
Public Health.2019; 173: 105. CrossRef
Effect of Staged Education Program for Hypertension, Diabetes Patients in a Community (Assessment of Quality of Life Using EQ-5D)
Jung Jeung Lee, Hye Jin Lee, Eun Jin Park
Journal of agricultural medicine and community health.2014; 39(1): 37. CrossRef
Comparison of the Health Behaviors according to Income and Education Level among Cardio-Cerebrovascular Patients; based on KNHANES data of 2010-2011
Ji-Yeon Choi, Seong-Woo Choi
Journal of the Korea Academia-Industrial cooperation Society.2014; 15(10): 6223. CrossRef
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 Journal of Community Nutrition.2013; 18(1): 65. CrossRef
Community-based Nutritional Management for Secondary Prevention of Diabetic Macrovascular Diseases
Hye Jin Lee, Jung Jeung Lee
The Journal of Korean Diabetes.2013; 14(1): 36. CrossRef
Development and Evaluation of a Community Staged Education Program for the Cardiocerebrovascular Disease High-risk Patients
Hye-Jin Lee, Jung-Jeung Lee, Tae-Yoon Hwang, Sin Kam
Journal of agricultural medicine and community health.2012; 37(3): 167. CrossRef

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[English]
Evaluation of Nutrition Education for Hypertension Patients Aged 50 Years and Over: Eun Hye Moon, Kyung Won Kim; Korean J Community Nutr 2011;16(1):62-74. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.62

Abstract PDF PubReader

This study was designed to implement and evaluate a nutrition education program for hypertensive patients aged between 50 and over. Nutrition education consisted of four sessions and, 35 out of 51 patients completed all education sessions at the public health center. To assess program effectiveness (effectively), data about blood pressure, blood cholesterol, anthropometry, nutrition knowledge, eating behavior and dietary intake were collected before and after nutrition education. Data were analyzed using SAS package (ver. 9.2) and significant difference was evaluated by paired t-test, x2-test and Wilcoxon signed rank test. Blood cholesterol was significantly reduced from 200.7 mg/dL to 188.7 mg/dL after nutrition education, although there were not significant changes in blood pressure or blood triglyceride level. Weight (p < 0.05), % body fat (p < 0.001), BMI (p < 0.05) were significantly reduced, especially in women, after nutrition education. Nutrition knowledge was increased significantly (p < 0.05), and some eating behaviors such as 'having fruits & vegetables for snack' and 'having brown rice, barley rice than white rice' were improved after nutrition education (p < 0.05). Sodium intake was reduced from 3,888.9 mg/day to 3,157.4 mg/day after nutrition education (p < 0.05). Except protein and iron intakes, the nutrient intake of hypertensive patients was much below the recommended level for Koreans. Dietary intakes of most of nutrients were not significantly different between pre-test and post-test. It appeared that nutrition education for the aged hypertensive patients was effective in reducing the percentage of % body fat and BMI, increasing the nutrition knowledge and some dietary behaviors. This nutrition education can be implemented at public health centers or senior centers for hypertensive patients.

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Pengaruh Pemberian Edukasi Terhadap Pengetahuan Hipertensi Peserta Prolanis Perempuan Di Puskesmas Brambang, Kabupaten Jombang
Finda Istiqomah, Ali Iqbal Tawakal, Chika Dewi Haliman, Dominikus Raditya Atmaka
Media Gizi Kesmas.2022; 11(1): 159. CrossRef
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
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
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
The Effect of Health Coaching Programs on Self-Efficacy, Health Behaviors, and Quality of Life in Hypertensive People Living in Poverty
Sun Ok Eom, Insook Lee
Journal of Korean Academy of Nursing.2017; 47(3): 380. CrossRef
General Characteristics, Self-Efficacy, and Diet Control of Hypertension Patients at a Diabetes Admission Control Center in the Jeollanma-do Area
Su Jeong Yeo, In Woo Shin, Bok Hee Kim
The Korean Journal of Community Living Science.2015; 26(4): 731. 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
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
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
The Effect of the Telemedicine Service System Application for the Patients with Hypertension at Community Health Practitioner Posts in Gangwon Province
Myung Soon Kwon, Ghee-Young Noh, Jounghwa Choi
Korean Journal of Health Education and Promotion.2014; 31(2): 55. 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
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
Effects of nutrition education on nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients
An Na Kim, Hyeon-Sook Lim
Journal of Nutrition and Health.2014; 47(4): 277. 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
An Evaluation of the Effectiveness of Nutrition Counseling for Adults with Risk Factors for Dyslipidemia
Tae Young Nam, Jung Hee Kim
Korean Journal of Community Nutrition.2014; 19(1): 27. 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
Effects of a Comprehensive Lifestyle Improvement Program for Middle-aged Women with Cardio-cerebrovascular Disease-related Risk Factors
Mi-Kyoung Park, Jeong-Hee Kim
Journal of Korean Academy of Community Health Nursing.2013; 24(2): 111. CrossRef
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 Journal of Community Nutrition.2012; 17(6): 752. CrossRef
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 Journal of Community Nutrition.2012; 17(5): 623. CrossRef
Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center
Hang Me Nam, Seung Hee Woo, Young Ji Cho, Yun Jung Choi, Su Yeon Back, So Yeon Yoon, Jin Young Lee, Jung-Jeung Lee, Hye Jin Lee
Korean Journal of Community Nutrition.2011; 16(5): 580. CrossRef

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[English]
Effects of a Health Education Program for Elementary School Children in Gyeonggi-do Rural Area: Jae Yeon Lim, Hye Bock Na; Korean J Community Nutr 2011;16(1):1-13. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.1

Abstract PDF PubReader

The purpose of this study was to implement and evaluate the health education program for elementary school children. The program consisted of nutritional education and physical exercise. The subjects composed of 89 school children, first through sixth grade (n = 100), who had completed ten weeks of health education program from April through July 2010. Pre-post intervention design was used to evaluate the program effectiveness. After completing health education program, the number of overweight subjects decreased (boys 13 to 11 and girls 11 to 9) and the number of obese subjects decreased from 5 to 4 for boys and 4 to 2 for girls The number of sit-ups significantly increased in both 1-2 grade girls and 3-4 grade girls. Backward trunk extension of 1-2 grade girls also significantly increased (p < 0.05). The level of serum total cholesterol decreased from 171.8 mg/dL to 153.5 mg/dL (p < 0.001). Hypercholesterolemia (above 239 mg/dL), hyperLDLcholesterolemia (above 175 mg/dL) and low level hemoglobin subjects changed to normal levels. Total score of nutrition knowledge increased from 5.9 to 6.1 (p < 0.05), percentage of perception answers increased significantly in 5 out of 10 items and percentage of correct answers increased significantly in 6 out of 10 items (p < 0.05). Three food habits improved, including, "having breakfast", "having diverse foods" and "having vegetables per meal" (p < 0.05). Two self-efficacy items improved significantly, including, "having meals slowly", "having exercise instead of watching TV or computer" (p < 0.05). These results suggest that health education program for elementary school children including nutritional education and physical exercise may be effective to improve their anthropometric characteristics, physical fitness, hyperlipidemia, nutrition knowledge, food habits and self-efficacy.

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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
Effectiveness Evaluation of Food Allergy Education Program for Elementary School Children
Harim Kim, Kyunghee Song, Youngmi Lee, Youngshin Han, Bomi Kang, Soun Ju Kweoun
Journal of the East Asian Society of Dietary Life.2015; 25(6): 1058. CrossRef
Effects of Dietary Education on Elementary Children in After-school Program in Seoul
Kyung-Hee Kim
Journal of the Korean Society of Food Culture.2014; 29(2): 222. CrossRef
Perception on Nutrition Labeling of the Processed Food among Elementary School Students and Parents in Daegu Area
Jung Mi Kim, Mi Hee Lee, Nan Hee Lee
The Korean Journal of Food And Nutrition.2014; 27(6): 1107. CrossRef
Relationships between Eating Behavior, Dietary Self-Efficacy, and Nutrition Knowledge of Elementary School Students by Food Service Type in Gangwon Province
Hyang-Rye Won, Gi-Beum Shin
Journal of the Korean Society of Food Science and Nutrition.2012; 41(5): 638. CrossRef

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[English]
The Effectiveness of Na Education Program in Elementary School: Six Month Follow-up Study: Youngmee Lee, Hyun Nae Park; Korean J Community Nutr 2010;15(5):603-613. Published online October 31, 2010

Abstract PDF: Nutrition education in elementary school is confronted with the present problem, as a legal basis about obligation of nutrition education in school was clarified. Moreover, it's also important for providing evidence based scientific resources to make a study of evaluating the education effectiveness. Most studies of the nutrition education effectiveness have evaluated the changing dietary attitude and nutritional knowledge score before and after the nutrition education, and suggested the effectiveness of intervention as changing between pre- and post-treatment. Nutrition education, however, purposing long-term changes, follow-up evaluation process about the learned attitude and knowledge of nutrition education were requested. For these reasons, this study attempted to fulfilled standardized nutrition education program which use "Na Story and Food World" and "Na Story for Me", a textbook for the 1st-3rd grade and 4th-6th grade designed by KFDA, and analyzed the changes about the effectiveness of nutrition education happened over a period of time. In this study, each student was assessed their dietary attitude and nutritional knowledge by four periods, before the education, right after the education, after 3 months, and after 6 months. As a result, an average score of nutritional knowledge before the education, 70.08 +/- 17.91, were changed significantly higher right after the education to 85.69 +/- 15.05 (p < 0.001), but it lowered to 84 +/- 15.56 after 3 month. After the nutrition education, students in all grades had positive dietary attitude to Na reduction (p < 0.001). However, the healthy eating attitude about Na reduction had been unable to maintain after 3 and 6 months. Therefore, the systematic reeducated program in elementary school was positively necessary to reinforce children's learning and cognitive skills to maintain healthy eating knowledge and attitude toward Na reduction.

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[English]
Evaluation of Nutrition Education for Diabetes Mellitus Management of Older Adults: Hyun Joo Kang, Eun Mi Shin, Kyung Won Kim; Korean J Community Nutr 2009;14(6):734-745. Published online December 31, 2009

Abstract PDF: Diabetes mellitus is the prevalent disease among older adults. The purpose of this study was to implement and evaluate the nutrition education program for diabetes mellitus patients aged 60 and over. The one group pretest and posttest design was employed to evaluate the program effectiveness. Nutrition education program for diabetes mellitus patients was carried out at the public healthy center in Guri city. The 38 out of 63 patients completed education program. They received four sessions of group education during four weeks. Nutrition education materials (booklet, leaflet) for older adults were provided to participants. Data about blood glucose, blood pressure, nutrition and diabetes mellitus knowledge, dietary behavior, dietary intake by 24-hour recalls were collected before and after nutrition education to evaluate the program effectiveness. All data were statistically analyzed using SAS package (ver.8.2) and significant difference was evaluated by chi-square-test, paired t-test and Wilcoxon signed rank test. Study results showed that blood pressure and blood glucose were slightly decreased after nutrition education but they did not reach statistical significance. There were positive changes in nutrition knowledge and dietary behavior. The total score of nutrition and diabetes knowledge increased significantly (p < 0.001), and the total score of dietary behavior was improved (p < 0.05) after nutrition education. Dietary intakes of most of nutrients examined were not significantly different between preand post-test. Based on study results, it appears that nutrition education program for the aged diabetes mellitus patients might effectively increase nutrition knowledge, dietary behavior and diet quality. This nutrition education program can be used at the public health centers or senior centers for the management of diabetes mellitus for older adults.

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[English]
Effect of School Breakfast Service on Attitudes Toward Breakfast and School Breakfast of Male Middle School Stu: Gajin Yi, Jihyun Yoon, Yun Jeong Choo, Sang Jin Chung, Young Hye Kwon; Korean J Community Nutr 2009;14(3):277-285. Published online June 30, 2009

Abstract PDF: This study was conducted to analyze the effect of male middle school students'eating school breakfast on their attitudes toward breakfast and school breakfast. In addition, the effect of school breakfast on breakfast-related eating behaviors and academic achievement was investigated. The study subjects were selected from a male middle school located in Gyeonggi-do, Republic of Korea. Breakfast was provided at the school for 7 weeks during the 2nd semester of the year 2006. Two sophomore classes were selected for the experimental study. All the students from one class (n = 34; School Breakfast Eaters) have eaten school breakfast while none of the students from the other class (n = 33; School Breakfast Non-eaters) have done so. About two weeks after the school breakfast service was terminated, questionnaires were distributed to the two classes and the responses were analyzed. The results showed that School Breakfast Eaters had more positive attitudes toward breakfast and school breakfast than School Breakfast Non-eaters. In addition, School Breakfast Eaters perceived the positive effect of eating breakfast on their school life more highly than School Breakfast Non-eaters. However there was no significant difference between the two groups in their breakfast eating behaviors in terms of breakfast skipping when the breakfast service was not available. No significant difference was found between the two groups with regards to math score variation before and after school breakfast service. In conclusion, school breakfast for 7 weeks had positive effects on male middle school students'attitudes toward breakfast and school breakfast, although the effect was not confirmed in their breakfast-related eating behaviors after the school breakfast service was terminated.

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[English]
Effectiveness of Nutrition Intervention : Systematic Review & Meta-Analysis: Hae Young Lee, Hyun Ah Kim, Il Sun Yang, Chung Mo Nam, Eun Cheol Park; Korean J Community Nutr 2004;9(1):81-89. Published online February 29, 2004

Abstract PDF: A systematic review and meta-analysis of the literatures was conducted to evaluate the effectiveness of nutrition intervention by dietitian. The 31 studies that were all randomized controlled trials, were identified from computerized search of published researches on MEDLINE, Embase database until January, 2003 and review of reference lists. The main search terms were the combination "dietitian", "dietary intervention", "nutrition intervention" or "nutritional intervention" and "effectiveness". The subgroup analysis was performed by the publication year, quality score, type of disease, content of intervention, intervention provider, type of intervention (nutritional counseling and education/nutrition counseling and education + diet modification), method of intervention (individual/group/individual + group) and follow-up period. Two reviewers independently selected trials for inclusion, assessed the quality and extracted the data. The meta-analysis of 31 studies based on the random effect model showed that the medical nutrition therapy was significantly effective in treating the diseases (effect size 0.1715 ; 95% confidence interval 0.0938 - 0.2491). This study showed the clear evidence of the effectiveness of nutrition intervention through the meta-analysis. So the nutrition intervention by dietitian should be recommended and recognized as the effective therapy of treating the diseases. Also the nutrition intervention should be conducted regularly to maintain the effectiveness of the nutrition intervention. The nutrition intervention was significantly effective in treating the diseases on the random effect model (effect size :0.1715 ; 95% confidence interval 0.0938 - 0.2491).

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[English]
The Effect of the Food Service Industry up on the National Economy of Korea: Hee Sook Cheon, Kyung Soo Han; Korean J Community Nutr 2003;8(5):763-769. Published online October 31, 2003

Abstract PDF: The food-service industry in Korea has experienced remarkable growth during the past few decades. The objectives of this study were to analyze the influence of the food-service industry upon the national economy by using an inputoutput analysis and to find the industrial position of the food service industry. This paper analysed the economic effect of the food-service industry using 168 items arranged in a transaction table based on producer's prices in the 1995 input-output tables. The results of this study showed that the food-service industry had a major influence on the national economy of Korea. Based on the calculation of the following five coefficients; Korea's production inducement coefficient ranked as 50, its import inducement coefficient ranked as 28, its value added inducement coefficient ranked as 32, its worker inducement coefficient ranked as 2 and its employee inducement coefficient per final demand ranked as 5 in a total of 168 industries.

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