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Research Articles
[Korean]
Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study
Min-Jung Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean J Community Nutr 2023;28(2):104-113.   Published online April 30, 2023
DOI: https://doi.org/10.5720/kjcn.2023.28.2.104
AbstractAbstract PDF
Objectives
The purpose of this study was to analyze high-sugar food consumption habits frequency among elementary school students, and their correlations with eating habits and sweet taste assessment.
Methods
The participants of the study were 164 elementary school students in Daegu, in the fifth or sixth grade, along with their parents. A questionnaire investigated eating habits, high-sugar food consumption habits and frequency, and sweet taste assessment.
Results
The average eating habits score for elementary school students was determined to be 71.7 out of 100. Students with higher eating habits scores had lower high-sugar food consumption habits and frequency compared to those with lower eating habits scores. Sweet taste assessment revealed that students who preferred less sweetness chose a 5% sugar concentration, those with a preference for normal sweetness chose a 10% sugar concentration, and those who preferred sweeter tastes chose a 20% sugar concentration. Sweet taste assessment showed that students who tended to prefer less sweetness had the highest eating habits scores and the lowest scores for high-sugar food consumption habits and frequency. In addition, eating habits scores were found to be negatively correlated with high-sugar food consumption habits, high-sugar food consumption frequency, and sweet taste assessment. The sweet taste assessment was positively correlated with high-sugar food consumption habits and frequency.
Conclusions
Our results indicate that students with good eating habits had more desirable overall sugar intake habits, and when the preference for sweetness was high, the frequency of high-sugar food consumption was also high. Our study highlights the importance of educating elementary school students and their parents about the harmful effects of excessive sugar consumption, as well as the benefits of adopting healthy eating habits and creating supportive environments.
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[Korean]
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul
Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee
Korean J Community Nutr 2022;27(6):492-502.   Published online December 31, 2022
DOI: https://doi.org/10.5720/kjcn.2022.27.6.492
AbstractAbstract PDF
Objectives
This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens.
Methods
This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis.
Results
A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations.
Conclusions
There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

Citations

Citations to this article as recorded by  
  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
  • A Study on the Menu Patterns and Menu Diversity of Bibimbap Meals Served by Elementary School Foodservices in the Jeonbuk Area
    Sun A Choi, Chohee Mun, Jieun Go, Jeong Ok Rho
    Journal of the East Asian Society of Dietary Life.2024; 34(6): 444.     CrossRef
  • 1,003 View
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  • 2 Crossref
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Original Articles
[English]
Analysis of Factors Affecting Breakfast Eating Behavior of Children in Indonesia: An Application of the Health Belief Model
Ran Yi Kang, Soo Jin Lee, Ho Kyung Ryu
Korean J Community Nutr 2020;25(1):1-12.   Published online February 29, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.1.1
AbstractAbstract PDF
OBJECTIVES
This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior.
METHODS
The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR).
RESULTS
The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 ± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (β=0.447, R²=0.200) and perceived sensitivity (β=0.373, R²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children.
CONCLUSIONS
In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children.

Citations

Citations to this article as recorded by  
  • The School Food Environment in Ghana is Associated With Dietary Diversity and Anemia: Findings From the 2022 National Nutrition and Health Survey of In-School Adolescents
    Mica Jenkins, Esi Foriwa Amoaful, Mutala Abdulai, Veronica Quartey, Porbilla Ofosu-Apea, Jevaise Aballo, Maku E. Demuyakor, Maria Elena D. Jefferds, Nancy J. Aburto, Usha Ramakrishnan, Reynaldo Martorell, O. Yaw Addo
    Food and Nutrition Bulletin.2025; 46(2-3): 78.     CrossRef
  • Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province
    Sung-Mi Cha, Soo-Youn Kim
    Nutrition Research and Practice.2023; 17(3): 541.     CrossRef
  • Evaluation of dietary behavior and investigation of the affecting factors among preschoolers in Busan and Gyeongnam area using nutrition quotient for preschoolers (NQ-P)
    Soo-Youn Kim, Sung-Mi Cha
    Journal of Nutrition and Health.2020; 53(6): 596.     CrossRef
  • Psychoactive substance use among Chinese non-engaged youth: The application of the Health Belief Model
    Phoenix Kit-han Mo, Joseph Tak Fai Lau
    Children and Youth Services Review.2020; 113: 105008.     CrossRef
  • 2,310 View
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  • 4 Crossref
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[English]
Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
Jung Hyun Kim, Min Sook Kyung, In Young Park, Young Sim Park
Korean J Community Nutr 2019;24(6):497-511.   Published online December 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.6.497
AbstractAbstract PDF
OBJECTIVES
This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials.
METHODS
Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. ‘Notices for Parents’ forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively.
RESULTS
The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: 〈Eat Evenly〉, 〈Eat Breakfast〉, 〈Eat vegetables and Fruits〉, 〈Clean Body, Strong Body〉, 〈Healthy and Tasty Snacks〉, 〈Keep Healthy Weight〉, 〈Food that enters our body〉, 〈What is safe food?〉, 〈Food selection and Storage〉, 〈Our land, Our grain〉, 〈Enjoy Traditional Food〉, and 〈Food manners〉. Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was ‘Did you get to know how to eat evenly?’. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: ‘Five nutrients needed for growing children’ and ‘Knowing sugar foods and sugar-containing foods’. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the ‘Notices for Parents’ form.
CONCLUSIONS
In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

Citations

Citations to this article as recorded by  
  • An Interactive Live and Online Cooking Program for Children in Vulnerable Families—An Exploratory Study
    Jiyoung Park, Sein Hwang, Seolhyang Baek, Gill A. Ten Hoor
    Healthcare.2022; 10(12): 2389.     CrossRef
  • 1,293 View
  • 6 Download
  • 1 Crossref
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[English]
A Study on the Development of the Goals and Contents System of Healthy Dietary Education Program for After-School Care in Lower Grade in Elementary School
Jung Hyun Kim, Myoung Hee Lee, Okjin Park, Kyung Sook Choi
Korean J Community Nutr 2019;24(1):24-37.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.24
AbstractAbstract PDF
OBJECTIVES
The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school.
METHODS
The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized.
RESULTS
From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements.
CONCLUSIONS
In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

Citations

Citations to this article as recorded by  
  • Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
    Jung-Hyun Kim, Min Sook Kyung, In-Young Park, Young Sim Park
    Korean Journal of Community Nutrition.2019; 24(6): 497.     CrossRef
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  • 1 Crossref
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[English]
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young Un An, Myung Hee Kim, Mi Kyeong Choi, Mi Hyun Kim
Korean J Community Nutr 2018;23(3):234-242.   Published online June 30, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.3.234
AbstractAbstract PDF
OBJECTIVES
This study was to investigate the perception of mothers of elementary school students regarding environment-friendly agricultural products in school foodservice.
METHODS
A total of 282 mothers whose children were receiving environment-friendly agricultural products during elementary school foodservice in Gyeonggi participated in this questionnaire survey. The survey was conducted to investigate respondents perception and satisfaction with environment-friendly agricultural products in their children's school meals from May 29 to June 9, 2017.
RESULTS
About 79% of the subjects were satisfied with school foodservice. The most important aspects of school foodservice were nutrition (35.8%) and sanitation (34.8%). Over 80% of the subjects were aware of environment-friendly agricultural products and about 54% of the subjects checked for a certification mark when purchasing environment-friendly agricultural products. Additionally, 72.3% of the subjects knew that environment-friendly agricultural products were used at school. The advantages of using environment-friendly agricultural products in school foodservice were safety (75.5%) and high food quality (16.3%). About 66% of the mothers knew the school was receiving support from the city or education office for using environment-friendly agricultural products. Additionally, 74.5% of the mothers responded that they are willing to pay for use of environment-friendly agricultural products when subsidies were not supported.
CONCLUSIONS
The positive perception and high support for use of environment-friendly agricultural products in school foodservice among elementary students' mothers can be used as basic data for expansion of the use of environment-friendly agricultural products in school foodservice.

Citations

Citations to this article as recorded by  
  • Shifting social perceptions of dietitians in Korea after the legislation of nutrition teachers: a keyword network analysis of unstructured data
    Yunkyoung Oh, Eunsil Her
    Korean Journal of Community Nutrition.2025; 30(3): 214.     CrossRef
  • Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
    Jisoo Kwon, Wookyoun Cho
    Korean Journal of Community Nutrition.2019; 24(4): 290.     CrossRef
  • When Agricultural Waste Transforms into an Environmentally Friendly Material: The Case of Green Concrete as Alternative to Natural Resources Depletion
    Cătălina Mihaela Grădinaru, Adrian Alexandru Şerbănoiu, Danut Traian Babor, Gabriel Constantin Sârbu, Ioan Valentin Petrescu-Mag, Andrei Cristian Grădinaru
    Journal of Agricultural and Environmental Ethics.2019; 32(1): 77.     CrossRef
  • A Study on Satisfaction of School Food Service Using Environment-friendly Agricultural Products
    Byeol Han, Ho Kim, Sung-Bum Yang
    Korean Journal of Organic Agricultue.2018; 26(4): 559.     CrossRef
  • Willingness-to-Pay on Increase of Usage for Environmental-friendly Agricultural Product in School Food Service
    Sung-Bum Yang
    Korean Journal of Organic Agricultue.2018; 26(4): 609.     CrossRef
  • 1,455 View
  • 2 Download
  • 5 Crossref
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[English]
Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
Mi Ran Park, Sook Bae Kim
Korean J Community Nutr 2018;23(1):13-27.   Published online February 28, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.1.13
AbstractAbstract PDF
OBJECTIVES
This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes.
METHODS
The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group.
RESULTS
After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, ‘taking a meal with salty and spicy food’ increased, while among nutrition knowledge, ‘functions of protein’, ‘functions of fat’, ‘foods with carbohydrates’, ‘foods with fat’, ‘foods with vitamins’, and ‘foods with minerals’ were increased. Nutrition adequacy ratio (NAR) scores for vitamin C, iron, and zinc were increased.
CONCLUSIONS
Nutrition education using a dietary guidebook for children developed by the KSCN & KFDA had positive effects on nutrition knowledge and qualitative nutrient intakes. These findings suggest that nutrition education focused on personalized daily energy and nutrient requirements may improve dietary attitude and quantitative nutrient intakes of children.

Citations

Citations to this article as recorded by  
  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
  • Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
    Suhyang Jang, Kilye Kim, Yeon-Kyung Lee
    Korean Journal of Community Nutrition.2021; 26(3): 167.     CrossRef
  • Development of Educational Board Game for Dietary Education; ‘Food-Bicycle’
    Jung Hoon Kim
    Korean Journal of Human Ecology.2018; 27(5): 411.     CrossRef
  • 1,267 View
  • 2 Download
  • 3 Crossref
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[English]
Comparison of Physical Activity Level, Physical Activity Pattern and Energy Expenditure in Male and Female Elementary School Soccer Players using Accelerometer and Physical Activity Diary
Hae Sun An, Su Ji Choi, Mo Ran Lee, Jung Sook Lee, Eun Kyung Kim
Korean J Community Nutr 2017;22(6):529-542.   Published online December 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.6.529
AbstractAbstract PDF
OBJECTIVES
The purpose of this study was to compare the physical activity level (PAL), the physical activity pattern and the energy expenditure in male and female elementary school soccer players using the accelerometer and the physical activity diary.
METHODS
Twenty-five (male 11, female 14) elementary school soccer players (9–12 years) participated in this study. During their daily activities, they wore an accelerometer for seven days (five weekdays and two weekend days) and completed the physical activity diary for three days (two weekdays and one weekend day). PAL was calculated by using the physical activity diary and three equations (Pate Preschool, Freedson Children, and Freedson) were used to calculate the intensity of physical activity and energy expenditure from the counts of accelerometer.
RESULTS
The average of physical activity by day of the week, CPM (Counts Per Minute) and METs (Metabolic Equivalents) were significantly higher in males (723.3 ± 149.2 CPM, 2.07 ± 0.18 METs) compared to females (505.6 ± 119.9 CPM, 1.79 ± 0.20 METs), but there was no significant difference in PAEE (Physical Activity Energy Expenditure) between the two groups (males: 15.5 ± 9.1 kcal/day, females: 11.5 ± 6.0 kcal/day). During weekdays, physical activity intensity was significantly higher in males compared to females at lunch time and training time than at other times. In both genders, the PAL was higher during weekdays (males 1.98, females 1.89) compared to weekend (males 1.62, females 1.61) (p<0.05).
CONCLUSIONS
Our study observations suggest the necessity to develop an accelerometer equation for accurately evaluating the physical activity of elementary school athletes.

Citations

Citations to this article as recorded by  
  • Validation of a physical activity classification table in Korean adults and elderly using a doubly labeled water method
    Hye-Ji Han, Ha-Yeon Jun, Jonghoon Park, Kazuko Ishikawa-Takata, Eun-Kyung Kim
    Journal of Nutrition and Health.2023; 56(4): 391.     CrossRef
  • Establishment and future tasks of estimated energy requirement in 2020 dietary reference intakes for Koreans
    Eun-Kyung Kim, Oh Yoen Kim, Jonghoon Park, EunMi Kim, Juhyeon Kim
    Journal of Nutrition and Health.2021; 54(6): 573.     CrossRef
  • 1,300 View
  • 3 Download
  • 2 Crossref
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[English]
The Development of ‘Good Dietary Life Guide’ Textbooks for Elementary School Students
Eun Young Sang, Jeong Weon Kim
Korean J Community Nutr 2017;22(1):74-83.   Published online February 28, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.1.74
AbstractAbstract PDF
OBJECTIVES
This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan.
METHODS
The contents of textbooks and teacher's guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum.
RESULTS
A total of 12 different dietary education textbooks named ‘Good Dietary Life Guide’ and the teachers' guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students' participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers.
CONCLUSIONS
The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.

Citations

Citations to this article as recorded by  
  • Development of Educational Board Game for Dietary Education; ‘Food-Bicycle’
    Jung Hoon Kim
    Korean Journal of Human Ecology.2018; 27(5): 411.     CrossRef
  • 1,036 View
  • 0 Download
  • 1 Crossref
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[English]
Lifestyle, Dietary Behavior and Snack Preference of Upper-grade Elementary School Students in Cheongju according to the Usage Time of Smartphones
Hayeon Kim, Munkyong Pae
Korean J Community Nutr 2017;22(1):40-52.   Published online February 28, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.1.40
AbstractAbstract PDF
OBJECTIVES
This study was conducted to examine the length of exposure to smartphone and its association with dietary behavior toward snacks, lifestyle, and nutrition knowledge in elementary school students.
METHODS
Subjects were 372 5th and 6th grade schoolchildren in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into two groups by the time spent using smartphone: moderate (< 2 hours/day) and overexposure (≥ 2 hours/day). Data was analyzed using frequency analysis, χ²-test, and independent t-test as well as analysis of covariance when necessary.
RESULTS
Approximately half of subjects (41.4%) reported spending ≥ 2 hours/day using smartphone. That habit was more frequent among students in the 6th grade, those who received more monthly allowance, and who has a working mother. 63.4% of the subjects reported that they consumed snacks while watching television, using a computer and/or a smartphone and 48.1% said that they consumed snacks while they use a smartphone. Both situations were most prevalent among those with overexposure to smartphone (≥ 2 hours/day). We also observed that a higher percentage of subjects from the overexposure group spent more money on snack foods with the preference for ice cream, fast food, and carbonated drinks. Further, those in the overexposure group consumed more ice cream, cookies, and carbonated drinks. In addition, they had less desirable dietary behavior and health-related lifestyle (sleep duration and frequency of regular exercise) compared to those with moderate smartphone usage (< 2 hours/day). However, there was no statistical difference in nutrition knowledge among children with different degrees of smartphone usage.
CONCLUSIONS
Our results showed that longer smartphone use was associated with less desirable snack preference/consumption and other dietary behavior in elementary school students. Thus interest and positive attitudes towards healthy snacks and diet should be reinforced in nutrition education programs, especially for those who are prone to use smartphones.

Citations

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  • Evaluation of the association between nomophobia, mindful eating, and nutritional status
    Aliye Kuyumcu, Müberra Yıldız, Kadriye Toprak
    Turkish Journal of Clinics and Laboratory.2025; 16(2): 349.     CrossRef
  • The impact of maladaptive perfectionism on college students' bedtime procrastination: The chain mediating effects of nomophobia and physical exercise
    Yong Jiang, Chuanyang Jiang
    Acta Psychologica.2025; 260: 105504.     CrossRef
  • The relationship between smartphone usage and eating behavior for elementary school students in Gangneung, South Korea: cross-sectional study
    Minji Kim, Meera Jang
    Korean Journal of Community Nutrition.2024; 29(4): 278.     CrossRef
  • Screen time, mealtime media use, and dietary behaviors in Korean preschoolers: a cross-sectional study
    Young-Hee Han, Saerom Shin, Eun Yeol Woo, Hye-Kyung Park, Taisun Hyun
    Korean Journal of Community Nutrition.2023; 28(3): 206.     CrossRef
  • Comparing the Mediating Effect of Adolescent Lifestyle Profiles on the Relationship between Smartphone Addiction and Health-related Quality of Life Among Male and Female Senior High School Students in the Philippines
    Danilo B. Buctot, Nami Kim, Sun Hee Kim
    International Journal of Mental Health and Addiction.2023; 21(1): 511.     CrossRef
  • The Effects of Smartphone and Internet Gaming Addiction on Eating Attitudes Among University Students
    Bahar Yeşil Örnek, İbrahim Gündoğmuş
    Psychiatry Investigation.2022; 19(1): 1.     CrossRef
  • The role of nomophobia and smartphone addiction in the lifestyle profiles of junior and senior high school students in the Philippines
    Danilo B. Buctot, Nami Kim, Sun Hee Kim
    Social Sciences & Humanities Open.2020; 2(1): 100035.     CrossRef
  • Relationship between the Intake of Children's Favorite Foods and Policy based on Special Act on Safety Control of Children's Dietary Life
    Taejung Woo, Jihye Yoo, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2019; 24(2): 106.     CrossRef
  • Health Behavior Factors Associated with Sugar-sweetened Beverage Intake among Adolescents
    Hyae Min Gu, Jong Park, So Yeon Ryu
    Korean Journal of Community Nutrition.2018; 23(3): 193.     CrossRef
  • A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of University Students in Jeonbuk
    Hye-Soon Chang
    Korean Journal of Human Ecology.2016; 25(1): 73.     CrossRef
  • Weight loss effects of Bariatric Surgery after nutrition education in extremely obese patients*
    Eun-Ha Jeong, Hong-Chan Lee, Jung-Eun Yim
    Journal of Nutrition and Health.2015; 48(1): 30.     CrossRef
  • A Study of Nutrient Intakes, Blood Lipids and Bone Mineral Density according to Obesity Degree by Percentage of Body Fat and Age between Male and Female Teacher in Jeonbuk Province, Korea
    Hye-Soon Chang
    Korean Journal of Community Nutrition.2012; 17(1): 49.     CrossRef
  • A Study of Glycemic Index, Glycemic Load and Food Sources according to Body Mass Index in Female College Students
    Jee-Young Yeon, Eun-Young Kim
    Korean Journal of Community Nutrition.2012; 17(4): 429.     CrossRef
  • 1,415 View
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[English]
Comparison of Nutritional Status and Eating Behavior of Korean and Chinese Children using the Nutrition Quotient (NQ)
Hua Ling, Hokyung Ryu
Korean J Community Nutr 2017;22(1):22-39.   Published online February 28, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.1.22
AbstractAbstract PDF
OBJECTIVES
This study was conducted to investigate the nutritional status and dietary behavior of Korean and Chinese elementary school children using Nutritional Quotient (NQ).
METHODS
The survey was conducted by distributing questionnaires to the parents of the child, after selecting four elementary schools located in Pusan city of Korea and three elementary schools located in Luoyang city, Henan Province of China, from Grade 1 to Grade 6 in each school.
RESULTS
The NQ scores of Korean children and Chinese children were 64.99 and 66.57, respectively, which did not show a statistically significant difference. Korean children significantly showed higher diversity score (p<0.001) than Chinese, but Chinese children significantly showed higher moderation (p < 0.001), regularity (p < 0.001) and practice score (p < 0.01) than Korean. NQ grades showed a statistically significant difference. According to food security of the household, NQ scores of the Chinese children of secure household were significantly higher than those of food insecurity household (p < 0.01). In particular, it showed a significant difference in the practice (p < 0.001), moderation (p < 0.05) and regularity score (p < 0.05). Korean children's NQ score showed a significant correlation with the score of following the Dietary Guidelines of parents, but Chinese did not show such a correlation.
CONCLUSIONS
There were differences in children's dietary behaviors and parents' impact to children's dietary attitude between Korean and Chinese. NQ developed for Korean could be successfully applied to Chinese.

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    Ani Liu, Ji-Yun Hwang
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    Nutrients.2023; 15(8): 1940.     CrossRef
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[English]
Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students: Compared by the Gender and TV Watching Time
Eun Sil Her
Korean J Community Nutr 2013;18(5):429-441.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.429
AbstractAbstract PDF
This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported 'once a day' (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were 'hunger' (79.2%), their home environment (50.9%) and 'after school hours' (89.7%). The favorite snack was 'ice cream' and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). 'Milk and dairy products' scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power (R2) was 20.5%. With regard to snack purchase behaviors, the scores of 'checking the expiration date' and 'comparing the price with similar products' were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected (R2= 0.108).

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  • Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
    Eun Sil Her
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    Hye-Young Yang, Hyo-Suk Lee, Jayong Chung
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[English]
Factors Related to Calceneal Broadband Ultrasound Attenuation, Anthropometric Indexes and Nutrient Intakes among Elementary School Children in Chungnam
Ye Jung Kim, Yoon Jeong Choi, Hee Seon Kim
Korean J Community Nutr 2013;18(4):312-323.   Published online August 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.4.312
AbstractAbstract PDF
Variables affecting bone heath of growing children were analyzed among forty nine 10-12 year old elementary students in three rural regions of north west Chungnam area. Information on age of the parents, duration of breast feeding and birth weight were collected from the guardians of the participants and nutrient intake and diet quality were assessed by average of three-day food records of participants with the help of dietitians. Bone health status was measured by calceneal broadband ultrasound attenuation (BUA) using quantitative ultrasound (QUS). Results showed that anthropometic indexes and nutrient intake levels were not different between boys and girls. However, iron intake was significantly lower in girls than in boys. Girls after menarche showed lower intake levels for thiamin, riboflavin, pyridoxine and niacin than girls before menarche. z-scores of BMI were lower than -1 and higher than +1 showed shorter breast feeding period than others but the difference was statistically non-significant. Overall, the subjects did not consume enough s of calcium, vitamin C and folic acid. Zinc intake and BMI were the most significant factors affecting BUA by the results of backward elimination in multiple regression models. Phosphorous and beta-carotene intakes showed significant negative relation with BUA. This study showed that children living in the rural area of Chungnam need extra care to keep their health and nutrient intakes especially for the nutrients known to affect growth. Tailored nutrition education needs to be more focused on the improvement of bone health status of children.

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  • Children's Food Intake and Nutrition Levels, and Obesity by Maternal Employment: Based on the Korea National Health and Nutrition Examination Survey 2013–2015
    Geunyeong Kang, Yoonna Lee, Mihyang UM, Seunghee Kye
    Korean Journal of Community Nutrition.2019; 24(4): 331.     CrossRef
  • Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
    Mi-Ran Park, Sook-Bae Kim
    Korean Journal of Community Nutrition.2018; 23(1): 13.     CrossRef
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    Kyung-Hee Kim
    Journal of the Korean Society of Food Culture.2014; 29(2): 222.     CrossRef
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[English]
Development of Dietary Life Education Textbook and Teaching Manual for Creative Activities in Elementary School
Eun Sil Her
Korean J Community Nutr 2013;18(3):203-212.   Published online June 30, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.3.203
AbstractAbstract PDF
This study was conducted to develop a dietary life education textbook and teaching manual for creative activities of elementary school students in middle grade. First, we extracted dietary life related contents from textbooks for third and fourth grade and created systematization of contents involving educational objectives, goals, contents and activities. The development of textbook and teaching manual were based on systematization of contents. The textbook was composed of five major chapters, which were 'nutrition', 'cooking', 'environment and hygiene', 'food' and 'dietary culture'. Each major chapter having six to seven smaller chapters, adding up to a total of 34 smaller chapters. The textbook was in activity format so that can be readily and directly used in actual classes. The textbook had fun characters and various activities (particularly a lot of cooking activities) to deliver the main theme of each chapter. The teaching manual was composed of background, goal, teaching plan and teaching point. The smaller chapters had learning goal, teaching-learning resources, important points, teaching-learning process and reference material. In evaluation after operating the model school, the developed textbooks were suited for students' needs and cognitive level. This textbook can be utilized at creative activities consisting of ten to fifteen students.

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  • 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
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[English]
Eating Behavior, Nutrition knowledge, and Educational Needs of the Food and Nutrition of Elementary School Students in the Gyeungnam Province
Eun Sil Her
Korean J Community Nutr 2013;18(1):11-24.   Published online February 28, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.1.11
AbstractAbstract PDF
This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was 'experiment and cooking practice' (40.1%). The students wanted dietary information as 'cooking' (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students.

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    Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim
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    Marianna Evangelia Kapsetaki, Charlie Easmon
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  • Effects of Dietary Life Application according to Preferred Dietary Life Education Type on Quality of Life : Focus on Participants of Dietary Life Education Programs in Seoul and Gyeonggi Province
    Suk-Hyun Park, Hee Sun Jeong
    Journal of the East Asian Society of Dietary Life.2017; 27(3): 268.     CrossRef
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    Jung-Yeon Yun, Boram Kim, Hee Sun Jeong, Nami Joo
    Korean Journal of Community Nutrition.2017; 22(3): 228.     CrossRef
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    Eun-Sook Park
    Korean Journal of Human Ecology.2015; 24(1): 137.     CrossRef
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    Fatemeh Rahmati Najarkolaei, Sedigheh Sadat Tavafian, Mohammad Gholami Fesharaki, Mohammad Reza Jafari
    Iranian Red Crescent Medical Journal.2015;[Epub]     CrossRef
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    Kyung-Hee Kim
    Journal of the Korean Society of Food Culture.2014; 29(2): 222.     CrossRef
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    Eunsook Park
    Korean Journal of Human Ecology.2014; 23(1): 149.     CrossRef
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    Eun Sil Her
    Korean Journal of Community Nutrition.2013; 18(3): 203.     CrossRef
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Development and Effects' Analysis of Nutrition Education Pamphlet for the Higherr Grades Elementary Students: Focused on Individual Daily Needed Food Exchange Units
Eun Su Lim, Young Sook Cho, Se Na Kim, Sook Bae Kim
Korean J Community Nutr 2012;17(6):689-706.   Published online December 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.6.689
AbstractAbstract PDF
The purpose of this study was to evaluate effects of a nutrition education focused on Food Exchange System for the higher grades elementary children. Nutrition education lessons (40 min/lesson, 4 times), '5 major nutrients and functions', '6 food groups', 'daily needed energy and food exchange units', 'good choice of snacks and balanced exercise' were provided to elementary students (5th grade students). This research was based on the data from two groups of elementary school children in the 'education' group (n = 31) and 'non-education' group (n = 31). We assessed the changes in dietary attitude, food habit and nutrition knowledge using questionnaire and nutrient intake using 24hr recall method by nutrition education using the developed pamphlet. After education, there was a significant difference in the dietary attitude score only in attitude of 'balanced meal' (p < 0.001) in the education group compared to the non-education group. In food habit, there were significant positive changes in the type of breakfast and in the priority of choosing snack in the educated group. In nutrition knowledge, there were significant increases in scores of 'function of carbohydrate' (p < 0.05), 'function of fat' (p < 0.01), 'function of vitamin' (p < 0.01), 'foods of carbohydrate' (p < 0.01), and 'foods of vitamin' (p < 0.01) in the educated group. After education,carbohydrate: protein: fat (CPF) ratio was significantly different between the two groups (education group, 59 : 16 : 26 vs. non-education group, 63 : 15 : 23). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), there were significant positive effects in energy (p < 0.05), thiamin (p < 0.05), riboflavin (p < 0.05), vitamin C (p < 0.05), phosphorus (p < 0.01), Fe (p < 0.01) and zinc (p < 0.01) in the education group compared to the non-education group. In conclusion, the developed 4 times' nutritional education pamphlet focused on individual daily energy requirements and food exchange units using food exchange system for higher grades' elementary student may positively change nutrition knowledge and dietary intakes.

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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
  • Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province
    Kang-Mo Ko, Sook-Bae Kim
    Korean Journal of Community Nutrition.2016; 21(1): 25.     CrossRef
  • 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
  • Analysis of Media Use in the Nutrition Education on Knowledge, Attitude and Practice of the Breakfast Habits on Elementary School Students
    Nurlaely Fitriana, Siti Madanijah, Ikeu Ekayanti
    Pakistan Journal of Nutrition.2015; 14(6): 335.     CrossRef
  • Effects of Nutrition Education for Chinese College Students in Korea - Focused on Personalized Daily Energy Requirement and Food Exchange Units -
    Jia-Li Guo, Soon-Kyung Kim, Jeong-Weon Kim, Mi-Hyun Kim, Se-Na Kim, Sook-Bae Kim
    Korean Journal of Community Nutrition.2013; 18(6): 565.     CrossRef
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[English]
Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods
Jeong Hae Bae, Kyoung Ae Lee
Korean J Community Nutr 2012;17(4):376-389.   Published online August 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.4.376
AbstractAbstract PDF
The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

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  • Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students
    Jiyu Choi, Sooyoun Kwon, Sang-Jin Chung
    The Korean Journal of Food And Nutrition.2016; 29(2): 218.     CrossRef
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[English]
Development of a Risk Communication Material on Artificial Food Color Additives for Elementary School Students
Mun Hee Ko, Jeong Weon Kim
Korean J Community Nutr 2012;17(4):365-375.   Published online August 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.4.365
AbstractAbstract PDF
The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.
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[English]
Effects of Occasional Mid-Morning Snacks on Dietary Behaviors and School Life in Elementary School Students
Eun Ji Park, Yuri Kim, Yunsook Lim
Korean J Community Nutr 2011;16(6):661-671.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.661
AbstractAbstract PDF
The objective of this study was to investigate the effect of occasional mid-morning snacks (MMS) on dietary behaviors and school life among elementary students. The students, mothers, and teachers from two elementary schools in Seoul were selected. The schools have been provided a steamed sweet-potato or potato, or a piece of ricecake or cake with a pack of milk as MMS 3-4 times a month for more than 3 years. Most students were satisfied with the MMS. Mothers and teachers reported that their children or students were happier, more active, and more energetic in school with MMS. Furthermore, the students answered that they could drink milk better on the day when the school provided MMS. Many students felt that it was relevant to serve a simple menu at lunch time if they were served MMS. Also, students became more interested in school meals or foods with MMS. In addition, mothers who had jobs wanted more frequent MMS. The degree of satisfaction about MMS of the teachers was higher than that of students or mothers. Many teachers thought that their students drank milk better with MMS and further, that it made students to drink more milk on other days. In conclusion, MMS had positive effects on the dietary behavior and school life of elementary students. Therefore, it can be a good option for eliminating skipping breakfast because it provides more nutrition, makes students drink more milk, and allows students to enjoy school activities more.
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[English]
Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-
Min Jung Son, Young Sook Cho, Se Na Kim, Hye Ji Seo, Sook Bae Kim
Korean J Community Nutr 2011;16(6):647-660.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.647
AbstractAbstract PDF
The purpose of this study was to investigate effects of nutrition education program and pamphlet for the lower grades elementary students focused on individual daily needed food exchange units using Food Exchange System. Program consisted of four lessons (40 min/lesson), "5 major nutrients & function", "6 food group and sources", "daily needed food exchange units for normal body weight", and "smart snack choice and exercise". Pamphlet as activity book was developed for the program. The subjects were 3rd grade elementary students (educated group, 31 vs. non-educated group, 31). Educated group were lessoned as group and/or individual. We examined the differences in nutrition knowledge, dietary attitudes, dietary intakes and satisfaction of the program and pamphlet. In educated group, there were positive improvements on nutrition knowledge score "function and foods of 5 nutrients" and on dietary attitudes "type of breakfast and snacks". In the evaluation of dietary intakes according to KDRI, there were positive improvements on intakes level of riboflavin, vit. C, folate, Ca, P, Fe and Zn in educated group. In satisfaction with the program and pamphlet, contents, font size, visual, figure, difficulty and program curriculum were over 2.90/3.0. It showed that the developed nutrition education program and pamphlet focused on individual daily needed food exchange units using Food Exchange System improved nutrition knowledge, dietary attitudes and nutrients intake level in the lower grades elementary students.

Citations

Citations to this article as recorded by  
  • 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
  • Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province
    Kang-Mo Ko, Sook-Bae Kim
    Korean Journal of Community Nutrition.2016; 21(1): 25.     CrossRef
  • Effects of Nutrition Education for Chinese College Students in Korea - Focused on Personalized Daily Energy Requirement and Food Exchange Units -
    Jia-Li Guo, Soon-Kyung Kim, Jeong-Weon Kim, Mi-Hyun Kim, Se-Na Kim, Sook-Bae Kim
    Korean Journal of Community Nutrition.2013; 18(6): 565.     CrossRef
  • Development and Effects' Analysis of Nutrition Education Pamphlet for the Higherr Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-
    Eun-Su Lim, Young-Sook Cho, Se-Na Kim, Sook-Bae Kim
    Korean Journal of Community Nutrition.2012; 17(6): 689.     CrossRef
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[English]
Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students
Ji Hye Kim, Seungmin Lee
Korean J Community Nutr 2011;16(5):539-547.   Published online October 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.5.539
AbstractAbstract PDF
This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

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  • Developing educational programs to increase awareness of food additives among elementary school students
    Soo Rin Ahn, Jae Wook Shin, Jung-Sug Lee, Hyo-Jeong Hwang
    Journal of Nutrition and Health.2024; 57(4): 451.     CrossRef
  • Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan
    Min-Yen Chang, Chien-Cheng Huang, Ying-Chi Du, Han-Shen Chen
    Nutrients.2022; 14(17): 3523.     CrossRef
  • A Study on Utilization of Processed Foods and Recognition of Food Labels among University Students
    Jeong-Sill Lee, Hyun-Kun Oh, Kyung-Soon Choi
    The Korean Journal of Food And Nutrition.2015; 28(1): 24.     CrossRef
  • Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
    Eun Sil Her
    The Korean Journal of Food And Nutrition.2015; 28(2): 178.     CrossRef
  • Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013
    Suna Kim, Ji-Sun Kim, Joung-Mi Ko, Jeong-Weon Kim
    Korean journal of food and cookery science.2014; 30(3): 249.     CrossRef
  • Effect Evaluation of Nutrition Education for Improving Preferences to Korean Traditional Foods in Upper Grades Schoolchildren
    Youngmi Jeong, Taejung Woo, Kyung-Hea Lee
    The Korean Journal of Food And Nutrition.2014; 27(6): 1119.     CrossRef
  • Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students
    Ki Nam Kim, A Reum Lee, Hae Ryun Lee, Kirang Kim, Ji-Yun Hwang
    Journal of Nutrition and Health.2013; 46(4): 357.     CrossRef
  • Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students - Compared by the Gender and TV Watching Time -
    Eun Sil Her
    Korean Journal of Community Nutrition.2013; 18(5): 429.     CrossRef
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[English]
Comparison of the Nutrient Intakes by the Score of Dietary Action Guides for Korean Children among the Elementary School Students in Gwangju City
Bok Hee Kim, Mi young Sung, Yoonna Lee
Korean J Community Nutr 2011;16(4):411-425.   Published online August 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.4.411
AbstractAbstract PDF
This study was conducted to examine differences in nutrient intakes by the compliance with the Dietary Action Guide for Korean Children. The subjects included 343 elementary school students in Gwangju city. Compliance with the Dietary Action Guide for Children showed that 62.4% of subjects had breakfast everyday; 44.3% of subjects ate vegetables/fruits/milk and dairy products daily; 26.8% of subjects ate a variety of lean meats/fish/eggs/bean products daily; 32.9% of subjects enjoyed outdoor activity everyday and ate according to their energy needs; 40.2% of subjects chose healthy and nutritious foods for snack; and 15.5% of subjects avoided food waste. Intakes of most of nutrients including energy were significantly higher (p < 0.05) in those who complied with the Dietary Action Guide well. Also nutrient intakes had the positive correlation with the scores of Dietary Action Guide (p < 0.05). From these results, nutrient intakes of children were significantly influenced by dietary factors suggested in the Dietary Action Guide for Children. In addition, the results also confirmed that good food behaviors were indispensible to maintaining a proper nutritional status. Based on these results, good food behaviors and practice were critical to secure good health and proper nutritional status for children, and that nutrition education should be strengthened in school as well as at home.

Citations

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    Eunyoung Yoon
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    Ji Ye Lim, Jung Hyun Kim, Sung Hee Min, Myung Hee Lee, Min June Lee
    Korean Journal of Food & Cookery Science.2016; 32(1): 84.     CrossRef
  • Gender Differences in Adolescents' Dietary Perceptions and Practices
    Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
    Korean Journal of Community Nutrition.2016; 21(2): 165.     CrossRef
  • Evaluation of Obesity and Nutritional Status by Age among Low-income Women aged over 20  -Using Data from the Fourth Korea National Health and Nutrition Examination Survey-
    Hee-Kyung Jang
    Journal of the East Asian Society of Dietary Life.2015; 25(2): 246.     CrossRef
  • Relationships between children's Nutrition Quotient and the practice of the Dietary Guidelines of elementary school students and their mothers
    Jae Ran Kim, Hyeon-Sook Lim
    Journal of Nutrition and Health.2015; 48(1): 58.     CrossRef
  • Relationships between children's Nutrition Quotient and the practice of the Dietary Guidelines of elementary school students and their mothers
    Jae Ran Kim, Hyeon-Sook Lim
    Journal of Nutrition and Health.2015; 48(1): 58.     CrossRef
  • Relationships of Dietary Behavioral Factors and Stress Perception Levels in College Students in Gwang-ju City
    Bok Hee Kim, Bang Geul Shim, Eun Jeong
    The Korean Journal of Food And Nutrition.2014; 27(5): 771.     CrossRef
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    Hee-Kyung Jang
    The Korean Journal of Food And Nutrition.2014; 27(4): 660.     CrossRef
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    Soo Hyun Yu, YoonJu Song, Mijung Park, Shin Hye Kim, Sangah Shin, Hyojee Joung
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    Kyunghee Song, Hongmie Lee
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    Yuni Choi, Yeji You, Kyeong Ah Go, Zuunnast Tserendejid, Hyun Joo You, Jung Eun Lee, Seungmin Lee, Hae-Ryun Park
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  • Awareness and Practice of Dietary Action Guide for Adolescence among Middle and High School Students in Korea
    So-Hyun Park, Hae-Ryun Park, Soo-Bin Jeon, So-Yeon Jeong, Zuunnast Tserendejid, Jung-Sook Seo, Kyung-Hae Lee, Yeon-Kyung Lee
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  • Correlation between Intake of Dietary Fiber and Adherence to the Korean National Dietary Guidelines in Adolescents from Jeonju
    Sunmi Park, Woori Na, Misung Kim, Eunsoo Kim, Cheongmin Sohn
    Preventive Nutrition and Food Science.2012; 17(4): 254.     CrossRef
  • Association between dental caries experience and performance of the dietary action guides among the special school for students of disability
    Hee-Jung Moon, Seol-Ak Kim, Hee-Jung Park
    Journal of Korean society of Dental Hygiene.2012; 12(6): 1193.     CrossRef
  • Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-
    Min-Jung Son, Young-Sook Cho, Se-Na Kim, Hye-Ji Seo, Sook-Bae Kim
    Korean Journal of Community Nutrition.2011; 16(6): 647.     CrossRef
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Evaluation of a Nutrition Education Program for 3rd Grade Elementary School Students
Duk Ha Kwon, Sung Nim Han, Hye Kyeong Kim
Korean J Community Nutr 2011;16(2):183-194.   Published online April 30, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.2.183
AbstractAbstract PDF
This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

Citations

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    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
  • 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
  • Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students
    Ji-Hye Kim, Seungmin Lee
    Korean Journal of Community Nutrition.2011; 16(5): 539.     CrossRef
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[English]
Development and Evaluation of an Elementary School Nutrition Education Program to Prevent Breakfast Skipping
Hyeong Gyeong Son, Yeon Kyung Lee
Korean J Community Nutr 2010;15(6):740-749.   Published online December 31, 2010
AbstractAbstract PDF
The purpose of this study was to develop and evaluate a nutrition education program to prevent breakfast skipping for elementary school children. Subjects were 102 5th grade students (51 boys, 51 girls) as the "education group" and 200 5th grade students (102 boys, 98 girls) as the "non-education group." The nutrition education program consisted of 4 lessons over an 8-week period. Teaching materials, including flash animation, panel, PowerPoint, and a bingo game, were developed for this education program. After education, there was significant increase in the percentage of students who had eaten breakfast every day, understood that breakfast has a great effect on health, and will eat breakfast every day in the education group compared to non-education group. Parents' positive behavior toward daily breakfast preparation and the percentage of parents who had their children eat breakfast every day increased significantly. The students of the education group responded positively to the questions of the benefit and importance of nutrition education. The flash animation received high marks, especially in terms of understanding of contents, content clarity, emphasis of the core content, delivery of necessary knowledge, and applicability of breakfast. This study shows the effectiveness of a 4-lesson nutrition education taught during an 8-week time period to induce changes in recognizing the importance of breakfast and in behavior toward breakfast consumption.
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[English]
Relationships between Nutrient Intake Status and Sugar-containing Food Intake of Elementary School Students in Daegu-Kyungbook Area
Hyeon Jung Kim, Hyun Mee Oh, Young Ji Cho, Jin Sook Yoon
Korean J Community Nutr 2010;15(5):573-581.   Published online October 31, 2010
AbstractAbstract PDF
This study was conducted to investigate the association of nutrients intake with sugar-containing food consumption of elementary school students in Daegu-Kyungpook area. We analyzed the dietary information from 164 elementary school students (82 boys, 82 girls) participated in "Dietary Intake Survey of Infants, Children and Adolescents" conducted by Korea Food & Drug Administration and Korea Health Industry Development Institute. Information on habitual dietary intake of sugar-containing foods was collected by food frequency questionnaires. Daily nutrients intake of each subject was calculated from 24-hour recall data for two non-consecutive days. As a result of average daily intake of major foods of elementary school students was analyzed from 1 to 50 ranking that show up higher ranking of white milk and white rice but include many kind of sugar-containing food. Dietary intake of energy, carbohydrate, Ca, P, Fe and riboflavin were significantly lower for girls with higher sugar-containing food frequency scores. Significantly negative associations between Index of Nutrition Quality (INQ) and sugar-containing food frequency scores were observed for calcium (r = -0.34) and iron (r = -0.32) among girls. Mean Adequacy Ratio (MAR) was significantly lower for girls with higher sugar-containing food frequency scores (r = -0.26). Our results indicated that nutrition education for elementary school students should focus on the importance of reducing the sugar-containing food consumption with more attention for girls.
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[English]
Development of Practical Dietary Education Textbook and Teaching Manual in Elementary School Students
Eun Sil Her
Korean J Community Nutr 2010;15(5):636-647.   Published online October 31, 2010
AbstractAbstract PDF
This study was conducted for researching demand on dietary education of low-level elementary school students and to develop an activity based textbook and a teaching manual on the subject. For necessity of dietary education, 88.8% of subjects answered dietary education is needed. The desirable frequency of the education was once a week (65.7%). The most appropriate time for the education was "school lunch" (37.5%), "special activity" (29.9%), "regular class" (12.4%) and "after school activity" (12.1%). The most preferred educational method was "experiment and practice" (40.1%). The desirable educational materials were "computer materials" (20.7%), "actual objects" (20.1%), "videotapes" (16.5%), "photographs-pictures" (12.2%) and "fairy tales-cartoons" (12.2%). The students wanted dietary information as "cooking" (26.1%), "growth and nutrition" (23.7%) and "right food information" (20.1%). The textbook was composed of five major chapters, which were "Traditional Dietary Culture", "Food", "Dietary Habit", "Hygiene and Environment" and "Cooking". Each major chapter had five to six smaller chapters, adding up to total of 32 chapters. The textbook had fun characters, illustrations, photographs and cartoons to deliver the main theme of each chapter. The textbook was in activity format so that it coul be readily and directly used in actual classes. The teaching manual was composed of background, goals, teaching plans and teaching points. The smaller chapters had learning goals, teaching-learning resources, important points, teaching-learning processes and reference materials. Videos were produced to help cook five snacks in the cooking chapter. Also, "Healthy Song" was created to be used in classrooms. This textbook will be helpful in children's right dietary habits and growth.
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[English]
Recognition of Elementary School Students for The Country-of-Origin Labeling at School Foodservice in Seoul
So Yeon Kim, Sanghyun Park, Nami Joo
Korean J Community Nutr 2010;15(4):507-512.   Published online August 31, 2010
AbstractAbstract PDF
This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.
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[English]
Food Diversity and Nutrient Intake of Elementary School Students in Daegu-Kyungbook Area
Hyeon Jung Kim, Jin Sook Yoon
Korean J Community Nutr 2010;15(3):297-307.   Published online June 30, 2010
AbstractAbstract PDF
This study was intended to investigate the relation between nutrient status and food diversity of elementary school students in Daegu-Kyungpook area. The subjects were 164 elementary school students (82 boys, 82 girls) who participated in "Dietary Intake Survey of Infants, Children and Adolescents" conducted by Korea Food & Drug Administration and Korea Health Industry Development Institute. We analyzed the nutritional status for two non-consecutive days by 24 hour recall method. Adequacy of dietary intake was evaluated by the proportion of subjects consuming nutrients less than Estimated Average Requirements (EAR). Food diversity was compared by using Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). Nutrients intake was significantly higher in boys than girls. Subjects who consumed all food groups showed higher intake of energy and other nutrients. Boys maintained better diet quality than girls, measured by Dietary Diversity Score (DDS) as well as Dietary Variety Score (DVS). Based on these results, nutrition education for elementary school students should focus on the importance of consuming all food groups with more attention for girls.
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[English]
Food Habits, Eating Behaviors and Food Frequency by Gender and among Seoul and Other Regions in Upper-Grade Elementary School Children
Kyung Hee Kim
Korean J Community Nutr 2010;15(2):180-190.   Published online April 30, 2010
AbstractAbstract PDF
This study was conducted to investigate the differences in food habits, eating behaviors and food frequency by gender and regions in upper grade elementary school children in Korea. Subjects of this study were 1,211 children, 645 boys and 566 girls, attending 6 elementary schools (4th, 5th and 6th graders). 389 children lived in Seoul and 822 children lived in other regions. Mean height, weight and BMI of subjects were 142.4 cm, 38.7 kg and 18.8 kg/m2 respectively. 70.5% of the subjects had breakfast every day and 12.4% of the subjects skipped breakfast. There were significant differences between boys and girls in causes of skipping breakfast, overeating, meal volume, and duration of meals. Girls showed more desirable eating behavior than boys (p < 0.001). Scores for specific eating behaviors such as unbalanced diet and intake of meats and vegetables were better in girls (p < 0.001), and boys ate meals faster than girls (p > 0.001). There were significant differences between Seoul and other regions in eating behavior. Eating behavior scores of children in other regions were higher than in Seoul (p < 0.01). Children in Seoul had a higher frequency of watching television with meals. Frequency of fruits (p < 0.001), milk products (p < 0.01), and meats (p < 0.05) of children in Seoul were higher than other regions. Otherwise the frequency of simple sugar products of children in other regions was higher than Seoul (p < 0.001). Frequency of green vegetables was higher for girls than boys, and frequency of fast foods was higher for boys than girls. These results showed that in nutrition education programs designed to improve the nutritional health of elementary school children, we need to focus more on differences in the children's food habits and eating behaviors by gender and regions. In consideration of these differences, such educational programs need to have a different emphasis for each gender and regions to serve its specific needs.
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The Effect of Nutrition Education Using Animations on the Nutrition Knowledge, Eating Habits and Food Preferences of Elementary School Students
Kyung A Kim, Yeon Kyung Lee
Korean J Community Nutr 2010;15(1):50-60.   Published online February 28, 2010
AbstractAbstract PDF
The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.
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[English]
Development and Evaluation of a Nutrition Education Program on Sodium Reduction in Elementary School Students
Yun Young Jung, Eun Kyung Shin, Hye Jin Lee, Nan Hee Lee, Byung Yeol Chun, Moon Young Ann, Yeon Kyung Lee
Korean J Community Nutr 2009;14(6):746-755.   Published online December 31, 2009
AbstractAbstract PDF
This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.
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Perception on Nutrition Labeling of the Processed Food among Elementary School Teachers in Busan
Jeong Sook Lee
Korean J Community Nutr 2009;14(4):430-440.   Published online August 31, 2009
AbstractAbstract PDF
This study was carried out to investigate the perception on nutrition labeling of the processed foods among elementary school teachers in Busan. The survey was conducted from November 1 to November 30, 2008 by questionnaires and data which were analyzed by SPSS program. The results are summarized as follows. Ninety five point seven percent of the male teachers and 98.2% of the female teachers recognized the nutrition labeling (NL). The necessity of a NL system and comprehension of NL were higher in the female group than the male group. NL was trusted by 22.9% of male teachers and 19.7% of female teachers. The main reason for checking NL of the teachers was for food safety. For the most important NL items at purchasing the food, the teachers replied 'trans fatty acid' and 'cholesterol'. Five point seven percent of male teachers and 17.0% of female teachers were educated for NL. Seventy two point nine percent of males and 91.0% of females recognized the necessity of NL teaching. It is necessary to prepare education programs for both teachers and students about accurate recognition of NL.
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[English]
How Mothers Recognize Intake Status on Street Food of Elementary School Students in the Jeon Buk Region
Song Hee Kim, Hyeon Hee Yu
Korean J Community Nutr 2009;14(4):406-419.   Published online August 31, 2009
AbstractAbstract PDF
This research has been surveyed on street food and snack intake status of elementary school students in the Jeon Buk region and the recognition of mothers has been observed for the objective of providing base materials for appropriate eating habits and nutritional education. As for status on intake of street food, most students (97.3%) have shown to have eaten from the street vendors while mothers assume low frequency in their child's intake of street food. Favorite street food choices had an agreement between mother and student as ddukbokki and dakkochi. Students were more tolerant in sanitation and necessity of street food than the mothers. This research shows that there is a difference in the recognition of street food between the students and their mothers. There a need required for improvement in the system as to provide quality food and to prevent poor quality food being exposed to the students. Furthermore, practical and appropriate education must be conducted at home and at school for better choices of food and a better lifestyle.
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The Differences of Biochemical Status and Dietary Habits according to the Obesity Degree among Obese Elementary School Students in the Gyungbuk Area
Myeong Jae Chae, Soo Kyong Choi, Jung Sook Seo
Korean J Community Nutr 2009;14(4):441-450.   Published online August 31, 2009
AbstractAbstract PDF
The prevalence of obesity in children has steadily risen during recent years in developed countries. Child obesity has become a major concern to health providers since it has grown to epidemic proportions over the past few decades. This study was conducted to investigate the biochemical status, dietary habits and life styles according to the obesity degree among obese children residing in the Gyungbuk area. The subjects were 148 elementary school students (boy 103, girl 45) and classified as mildly obese (n = 56), moderately obese (n = 61) and severely obese (n = 31) by the obesity index. The average body weight and height increased significantly according to the obesity degree (P <0.05, P <0.001). Serum cholesterol concentration came under the normal level in all groups. Serum AST activity increased according to the obesity degree but it was not significant. Serum ALT activity increased according to the obesity degree (P <0.05). Dietary habit score was lower significantly according to the obesity degree (P <0.01). Life style of the subjects was significantly different for the level of 'healthy state (P <0.05)', 'body perception (P <0.01)', 'watching TV and video (P <0.05)', 'normal sleeping hour (P <0.05)' and 'degree of stress (P <0.05)' according to the obesity degree. A positive relationship between obesity index and blood pressure, ALT has been shown in the subjects. Obesity index and dietary habit scores were negatively associated. Therefore, these results suggest that a practical nutrition-exercise education program for the prevention of child obesity should be provided to elementary school children.
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Nutrition Knowledge and Eating Behaviors of Elementary School Children in Seoul
Na Young Jeong, Kyung Won Kim
Korean J Community Nutr 2009;14(1):55-66.   Published online February 28, 2009
AbstractAbstract PDF
This study was aimed to examine nutrition knowledge, dietary attitudes, and eating habits of elementary school students and to examine if their characteristics differ by gender. Subjects were 5th and 6th graders of an elementary school (n = 317) in Seoul, and the survey was done during July 2007. Mean height, weight, BMI of subjects was 148.1 cm. 41.7 kg, 19.0, and 14.3% of subjects were categorized as the overweight/obese group. Anthropometric data were not significantly different by gender. Mean score of nutrition knowledge was 14.9 out of 20 showing moderate knowledge levels, and girls scored higher on nutrition knowledge than boys (p < 0.05). Subjects showed knowledge deficit in areas such as nutrients, food groups and specific weight control information. The percentages of correct answers regarding meals for brain function were significantly higher in girls than in boys (p < 0.05). They got nutrition information mainly from mass media and family/relatives. The mean score of dietary attitudes was 41.2 (possible score: 10-50) indicating somewhat positive attitudes, and the score of eating behaviors was 34.8 (possible score: 15-45). Subjects showed problems in eating habits such as having unbalanced diets and snack foods. 82.6% of subjects had unbalanced meals, and these percentages were higher in girls (87.2%) than in boys (78.1%, p < 0.05). Vegetables and fish/shellfish were the most disliked foods. Specific eating behaviors, such as eating slowly, eating grains and having processed foods less frequently, were better in girls than in boys (p < 0.05). Results also showed that majority of subjects need to improve specific behaviors including having diverse foods, eating meals slowly, having meals at regular times, having adequate foods in each food groups, and eating sweets or salty foods less frequently. Only 52.7% of subjects perceived their body images as normal, and 56.4% had experience of weight control. Reasons for weight control were different by gender (p< 0.05). Based on these findings, nutrition education for school children should focus on modifying eating habits or eating behaviors, by suggesting practically applicable methods and providing nutrition information that is interesting and suitable to school-aged children.
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The Status, Importance and Performance of the School Obesity Education in Elementary School
Yoon Young Heo, Jinah Hwang
Korean J Community Nutr 2009;14(1):43-54.   Published online February 28, 2009
AbstractAbstract PDF
The purpose of the study was to investigate the status of the nutritional education program on educational perception, facilities, contents and systems, which were focused on the school obesity education in the elementary school. A five point Likert scale was used to evaluate the importance and performance of each item in four sections of the survey and Importance-Performance Analysis (IPA; gap between importance and performance) matrix analysis was applied to determine improvement priority. The findings from IPA matrix analysis are in the following. The items of the sections to be improved intensively are recognition of parents and in-charge teacher, availability of the education place, preparation of consulting room, preparation of various teaching media, interest of an education program, meal adjustment of overweight children, combination with education and exercise, education for psychological factors, development of scientific and systematic education program and reduction of meal service duty for education. Accordingly, the IPA matrix analysis suggested that an intensive improvement area should be excessively concentrated on for better performance. The regional gap between importance and performance showed significant difference for textbook and diet of overweight children in Kyunggi-Do. There were significant differences for the government perception, dietary habits and food-life education, fast-food education, education for breakfast importance, and education of school meal indication system and method to read food nutrition indication in Chollabuk-Do. As for the age gap between importance and performance, the twenties showed significantly bigger gaps in perception of school dietitians and linking between school meals and diet education. Therefore, more proactive efforts for the education for obesity prevention are necessary to prevent childhood obesity in elementary school and to help children to possess better health throughout their entire lives.
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Nutrition Management Examined by Plate Waste Measurement: A Comparison with Elementary Schools and Middle Schools in the Changwon Area
Hye Kyung Moon, Mi Sun Park, Kyung Hye Lee
Korean J Community Nutr 2008;13(6):879-889.   Published online December 31, 2008
AbstractAbstract PDF
The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.
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Interview Survey of Elementary School Students'Nutrition Education and Practice
Yu Jin Oh, Young Mee Lee, Jung Hyun Kim, Hong Seok Ahn, Jeong Weon Kim, Hae Ryun Park, Jung Sook Seo, Kyung Won Kim, O Ran Kwon, Hye Kyoung Park, Eun Ju Lee, Huy Ni Sung
Korean J Community Nutr 2008;13(4):499-509.   Published online August 31, 2008
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This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p < 0.01). They had learned 'Nutrients for body'and 'Food waste and environment'in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation'on television, Most content ('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice'20.0%, a girl answered 'Difficult to understand'32.6%, showing a significant difference between the gender groups (p < 0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.
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Elementary School Children's Intake Patterns of Health Functional Foods and Parent's Requirements in Daejeon Area
Jin Seon Park, Joon Ho Lee
Korean J Community Nutr 2008;13(4):463-475.   Published online August 31, 2008
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This study investigated intake patterns of health functional foods (HFF) in elementary school children and requirements of their parents in the Daejeon area using a questionnaire by 432 parents. Participating parents were composed of female, 83.6% and male, 16.4%. Most of the parents were in their 40's (53.0%) and 30's (45.8%). 47.9% of the children were male and 52.1% were female. The school year of the children was distributed evenly, ranging from the first year to the sixth year. The intake rate of HFF for parents appeared to be 65.3% and for children it appeared to be 63.2%. The primary reason of using HFF to their child was 'For health promotion' (54.4%); the largest reason of non-using HFF was 'Do not feel necessity because is healthy' (48.8%). In regards to purchase place, 'Drugstore' was most selected by 26.1%, while the largest amount of purchase motive was 'Decided by oneself for children's health' (37.7%). The average expense per month was, 'Less than 50 thousand portion' (20.3%). The intake period, 'less than 6 months' was won' for 54.9%. For intake items, 'Vitamin supplementation products' was the largest portion' (20.3%) was indicated. The intake period, 'less than 6 months' was the most selected by 51.3%. Most people (66.7%) selected '1 kind' of intake item. As for intake effect, 45.4% claimed 'A little help'. In regard to experiencing side effects, 'Is not' was 92.7%, however, diarrhea, nettle rash, nausea etc. were a little. The biggest problem of HFF was 'Falsehood/exaggerative advertisement' as identified by 53.1%. For improvement of the HFF system was, 'Verify by more strict formality' as selected by 55.8%. In regards to experience of nutrition education on HFF, 'Is not' was most selected by 51.0%. The most desirous form of nutrition education was, 'Simple paper material' (31.3%). The most desirous content of nutrition education was, 'nutritional management of classified by life cycle' (37.2%). Therefore, HFF must be used properly to promote the health and growth development of children by acquiring scientific and reasonable information about the ability and usage of the food.
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[English]
Factors Associated with Skipping Breakfast in Korean Children: Analysis of Data from the 2001 National Health and Nutrition Survey
Yoon Jae Yeoh, Ji hyun Yoon, Jae Eun Shim, Sang Jin Chung
Korean J Community Nutr 2008;13(1):62-68.   Published online February 29, 2008
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The purpose of this study was to identify the factors associated with skipping breakfast of Korean children by analyzing the 24-hour recall intake data from the 2001 National Health and Nutrition Survey. The sample of this study consisted of 1,600 children aged 7 to 18 years. About 17% of the children skipped breakfast, consuming no food or beverage at all. About 30% of children reporting breakfast skipping in a self-administered survey were shown to have eaten some foods as a result of analysis of the 24-hour recall data. Students having eaten breakfast consumed 21% of Estimated Energy Requirement at breakfast. The multivariate logistic regression analyses showed that age was associated with skipping breakfast both in elementary and middle/high school students; older students were more likely to skip breakfast. Elementary school students from low-income families were more likely to skip breakfast than those from upper-high income families. Intervention programs are needed to prevent children from skipping breakfast by targeting older students. For elementary school students, such programs should be first developed for those from lowincome families.
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Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians
Yun Ahn, Hyungmee Kim, Jung Sook Seo, Eun Young Yoon, Hyun Joo Bae, Kyungwon Kim
Korean J Community Nutr 2007;12(4):405-416.   Published online August 31, 2007
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This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (< or = 10 years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1%) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/ internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.
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Assessment of Daily Steps, Physical Activity and Activity Coefficient of the Elementary School Children in the Rural Area
Hyun Mi Lee, Eun Kyung Kim
Korean J Community Nutr 2007;12(3):361-371.   Published online June 30, 2007
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The purpose of this study was to assess the daily steps, physical activities and activity coefficient of the elementary school children in the rural area. Body weight, height and daily steps were measured and one-day activity diaries were collected by interviewing children. The average age of the subjects was 9.96+/-1.02 years. Average height, weight, obesity index, body fat and muscle of subjects were 136.2+/-8.9 cm, 35.2+/-8.5 kg, 99.6+/-18.8%, 22.9+/-8.5% and 35.8+/-6.0%, respectively. The average daily steps of the subjects was 17,584 and daily steps (19,314) of 3rd grade students was significantly higher than that (15,712) of 5th grade children. But there was no significant difference in daily steps and activity coefficients between boys and girls. Daily steps (23,347) of exercise group showed the significantly higher than that (16,144) of nonexercise group. Gender and grade of subjects did not have significant influence on activity coefficients, but there was a significant difference in activity coefficient on weekdays between the exercise group (1.82+/-0.30) and non-exercise group (1.50+/-0.21). Analysis of variance revealed stronger associations between daily steps and body fat (%) than between daily steps and BMI. Daily steps showed significant negative correlation with body fat (%) measured using two methods r =-0.321 and r = -0.365, respectively. Activity coefficient was significantly correlated (r = 0.436) with daily steps, thus increasing daily steps can prevent and treat childhood obesity by increasing the energy expenditure. The higher activity coefficients (weekday 1.56, weekend 1.53) of the subjects was caused by the fact that rural students spent more time outside and enjoyed stronger activities than urban students. The results of this study can be used to estimate energy requirements for Korean children based on exercise levels and living areas.
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[English]
Amounts and Food Sources of Nutrients of Elementary School Lunch Menus by the Type of Foodservice and the Percent Energy from Fat
Hye Jeong Youn, Young Hee Han, Taisun Hyun
Korean J Community Nutr 2007;12(1):90-105.   Published online February 28, 2007
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This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 microgramRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided < 55% of energy from carbohydrate, and 39% of the schools offered lunch that provided > or =30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for children.
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[English]
The Study on Dietary Behaviors of Elementary School Student in Chungnam Area According to the School Food Service Type, Gender and Grade
Hye Soon Chang, Myung Ja Kim
Korean J Community Nutr 2006;11(5):608-617.   Published online October 31, 2006
AbstractAbstract PDF
This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in Seocheon, Chungnam. The independently managed school students were better than jointly managed school students in food habits (p < 0.05). In skipping school meals, upper grade students were skipped more than lower grade students (p < 0.05). In rate of eating school meals, boys were faster than girls (p < 0.001). The independently managed school students and the jointly managed school students were different on distasteful food. Boys disliked vegetables and girls disliked cereals and beans (p < 0.05). Upper grade students ate more well-balanced meals than lower grade students (p < 0.05). As for the question "what you will do if the distasteful foods are provided through school meals", they responded. the highest percent of students, "I will try once or twice". And the response "I have them for health" was higher independently in managed school students than the jointly managed school students (p < 0.05), girls than boy (p < 0.05), and the lower grades than the upper grades (p < 0.05). As for the question "what you will do if the distasteful foods are provided, after the guide for school meals was performed", the response, "I will make an effort to have it" accounted for the highest percents, and there were differences in lower grade students who were high percents than upper grade students (p < 0.01). As for the recognition for unbalanced diets, most of the students recognized that it is a "bad habit"; the girl students accounted for more percentage than boys (p < 0.05). The criterion of food choice were different in gender and grade (p < 0.01). As for the factor of influences for the food habits formation, lower grade students were "school education" and upper grade students were "parents" (p < 0.05). Thus, the systematic guide for proper intakes of nutrition should be performed. Also, the time when students can be educated by an expert of nutritional education, which is connected with school meals and students can grow healthily.
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[English]
Assessment of Intake of Nutrient and Dietary Fiber among Children at the 6th Grade of Elementary School in Gimhae
Suk Hee Jung, Jung In Kim, Sang Ae Kim
Korean J Community Nutr 2005;10(1):12-21.   Published online February 28, 2005
AbstractAbstract PDF
The aim of this study was to assess dietary fiber intake and the relationship between dietary fiber intake and nutrient intakes of elementary school students. Food consumption of 200 elementary school students (100 boys, 100 girls) in the 6th grade in Gimhae was assessed by 2-day estimated food records. Nutrient intakes were calculated using CAN-pro and total dietary fiber (TDF) intake using the TDF tables of the common Korean foods. The mean height and weight of the boys were 147.7 cm and 42.1 kg. The mean height and weight of the girls were 149.1 cm and 41.1 kg. The mean body mass index (BMI) of the boys (19.3 kg/m2) was significantly higher than that of the girls (18.4 kg/m2, p +/- 0.05). Average daily intake of energy of the boys and girls was 1733 and 1778 kcal, respectively. Intakes of protein, P, and niacin of the boys and girls exceeded 110% of current RDA. Intakes of Fe, vitamin B1, and vitamin B2 of the boys were similar to RDA. Intake of vitamin B1 exceeded 110% of current RDA and intakes of Fe and vitamin A were similar to RDA among the girls. Ca intake of the boys and girls was 74.2% and 60.1% of RDA, respectively. Vitamin C intake of the boys and girls were 63.6% and 71.7% of RDA, respectively. Intakes of fat, Ca, P, and vitamin B2 of the boys were significantly higher than the girls. Intakes of Fe and vitamin A of the boys were significantly lower than the girls. Average daily intakes of TDF of the boys and girls were 11.2 g and 11.1 g, respectively. TDF intake of the children at the 6th grade of elementary school was about 70% of "age (yr) + 5 g", a recommended level for American children. Major food groups to supply dietary fiber were vegetables, grains, and seasonings among the boys and girls. Major sources of dietary fiber were Kimchi, rice, and red pepper powder which supplied 17.85%. 15.71%, and 5.18% of TDF among the boys and 18.02%, 16.22%, and 6.58% among the girls. Daily fiber intake showed significant positive correlations with intakes of grains, vegetables, fruits, legumes, and seasonings among the boys and girls. Daily fiber intake showed significant positive correlations with intakes of energy, carbohydrates, protein, lipids, Ca, P, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C among both the boys and girls. From the results of this study we could conclude that it is recommended to increase dietary fiber intake in elementary school students at upper level.
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A Study on Elementary School Dietitian's Status and Recognition of Nutrition Education in Incheon
Jeong Ah Park, Kyung Ja Chang
Korean J Community Nutr 2004;9(6):716-724.   Published online December 31, 2004
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The purpose of this study was to investigate the elementary school dietitian's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 100 elementary school dietitians. The results are as follows As for training in NE, 61.2% of the dietitians attended training in NE. After training in NE, 86.5% of the dietitians who attended training in NE were more concerned about NE. Also 59.5% of the dietitians gave students NE and most of them did as a weekly printout 2-4 times per month. There was a significant difference in experience of NE for teachers between subgroups by experience of training in NE; while 48.1% of the dietitians with training in NE gave teachers NE, 20.0% of the dietitians without training in NE gave teachers NE. The main reason for not giving NE was too much work load and low concern of school administration. Also 96.4% of the dietitians answered that NE is necessary in elementary school and the main reason for being necessary was correction of unbalanced diet and good table manner, As for proper time to start NE for children, 51.8% of dietitians answered 'kindergarten' and 45.8% of them answered 'lower grade of elementary school'. As for effective type for NE, 59.5% of the dietitians answered 'NE as a part of other subject' and 23.8% of them answered 'NE as a separate subject'. Also 79.5% of the dietitians answered 'teacher' as the suitable person for NE. Most of the dietitians recognized menu formation as the ideal major work load and office work as the most time-consuming work load. As to job satisfaction, most of them were dissatisfied with office work and NE. Therefore, it is nationally supported for elementary school students' health and well-being that school dietitians as NE specialists give NE with minimizing their office work and developing a standardized NE program.
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[English]
Factors Associated with Breakfast Skipping in Elementary School Children in Korea
Sang Jin Chung, Yoonna Lee, Sunja Kwon
Korean J Community Nutr 2004;9(1):3-11.   Published online February 29, 2004
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The objective of this study was to examine relationships between breakfast skipping and ecological factors related to eating practice. Participants were 537 children (male: 274, female: 263) from two elementary schools in Kyunggido (School A) and Seoul (School B). Analysis included cross-tabulation of demographics, factors related to eating practice and weight status, frequency of breakfast skipping and types of breakfast and the number of foods at breakfast by schools. Logistic regression were conducted to identify the factors associated with breakfast skipping. Children in school B showed higher socioeconomic status by living environment and the type of fathers' job than those in school A. Eighty six percent of children in school B and 75% in school A ate breakfast 5 times and more per week. School and father's occupation differences correlated with the frequency of breakfast, but not mother's employ status was not. After controlling school, type of father's job, mother's employ status, eating breakfast 5 times and more was associated with eating with other family members, feeling hungry before breakfast, normal weight status, eating Korean traditional meal type and number of food eaten at breakfast. The results stress the need for intervention programs aimed at decreased skipping breakfast among elementary school children. While programs need to reach all children skipping breakfast, approaches need to be suitable to in particular those from low socioeconomic backgrounds.
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[English]
The Status of the Utilization Internet and Dietary Information by Elementary School Dietitians in the Gyeongnam and Jeonbuk Areas
Eun Sil Her, Kyung Hea Lee
Korean J Community Nutr 2003;8(4):595-602.   Published online August 31, 2003
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This study was carried out to investigate the status of the utilization of internet and dietary information by elementary school dietitians (total=201) The results were summarized as follows: All subjects used the internet regularly and the major purpose they mentioned for using it was "data search" (72.3%). Those having a frequency of using the internet 6 to 7 times per week were 46.7% of the subjects and the majority indicated the duration of their use of the internet was "<2 hours" (68.5%). They mainly used the internet at "school" (81.8%), and their favorite search engines were "Daum" (41.1%) and "Yahoo" (34.7%). They stated that the organization that offered reliable internet information were those "related to society and organizations" (36.9%) and "educational institutions" (33.8%). Ninety-five percent of the subjects searched for dietary information mainly "for public affairs" (80.0%) Their degree of satisfaction when searching for information was high (78.7%). Those dissatisfied with internet sites when searching for dietary information give the following reasons: "poor information" (39.1%) and "slow updates" (25.4%). They acquired information on nutrition and health management mainly through "the internet" (63.6%) The most frequently requested information about public affairs was on "Materials for nutritional education" (38.6%) and "up-to-date nutritional information" (16.0%) . The desirable update periods for websites was "1-3 months" (51.8%) and "<1 month" (30.6%), and the favorite site colors were "blue" (37.8%) and "green" (37.8%). The results of this study showed that, although the internet usage was high, the dietitians were dissatisfied with the information obtained. Therefore, the information donors should find out what kind of dietary information is needed by elementary school dietitians.
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Nutritional Education Status and Recognition of the Importance of Elementary School Dietitians in the Gyeongnam Area
Eun Sil Her, Hal La Yang, Hyun Sook Yoon, Kyung Hea Lee
Korean J Community Nutr 2002;7(6):781-793.   Published online December 31, 2002
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This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N=183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of "home correspondence" (80.8%) and "bulletin board poster" (16.4%), and the education frequency was very low as in "one time/month" (90.2%). The subjects thought "as an independent subject" (41.5%) and "as a related subjects" (35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of "lack of opportunity" (42.2%) and "heavy work load" (24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents' experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the "internet" (53.1%) and "re-educational materials" (25.0%). The available instructional materials included "printed materials" (96.7%), "exhibition bulletin materials" (70.3%) and "electronic materials" (46.4%). The preferred education materials were "exhibition bulletin materials" (32.2%), "printed materials" (29.2%), and "electronic materiaThis study was carried ls" (27.7%). However, materials they wished to purchase were "electronic materials" (54.5%) and "cubic materials" (26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to "good table manners" (42.0%), "correction of food prejudices" (30.3%), and "proper nutrition for growth" (21.0%). Although they had a great interest in nutritional education, they had difficulty in cutting their learning into practice because of "heavy work load" (30.9%), "lack of a systematic curriculum" (25.2%), and "lack of a educational opportunity" (22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out "kindergarten" (60.0%) and "lower grades in elementary school" (33.9%) as the optimal starting times for nutritional education and "school dietitians" (91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were "proper eating habits" (54.2%) and "nutritional problem" (31.5%). The dietitians thought "food prejudices" (44.7%), "eat too much processed and instant foods" (36.5%), and "obesity" (11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.
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Effect of obesity on the Satisfaction with School Lunches and the Behavior of Leaving Lunch Food in Elementary School Children
Sunja Kwon
Korean J Community Nutr 2001;6(2):139-149.   Published online May 31, 2001
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The purpose of this study was to investigate the effects of obesity on the satisfaction with school lunches and school lunch leftovers of elementary school children in the Kyeonggi area. The study was carried out on 235 children(male : 111, female :124) in December of 2000. The results are summarized as follows. A Rohrer index was used to define obesity. The proportions of severe underweight, underweight, normal, overweight, and obese were 0.9%, 16.6%, 57.9%,17.0%, and 7.7% respectively. For the data analysis, the subjects were divided into 3 groups : an underweight group(Rohrer index 109 including severe underweight), a normal group(Rohrer index 110-140), and an obese group(Rohrer index 141 including overweight). With regard to the satisfaction with school lunches, the proportions of children who were satisfied, neutral, and unsatisfied were 27.2%, 59.6% and 13.2% respectively. The proportion of the satisfaction with school lunches was significantly higher in the male group than in the female group(p<0.05), and the proportion of the dissatisfaction with school lunches was significantly increased with obesity index(p<0.05). The largest proportion of children who were satisfied with school lunches answered they felt hungry(56.3%) and the food tasted good(42.2%). Children sho were not satisfied with school lunches answered that the food was not tasty(93.5%), they did not have ant appetite(9.7%), and others. The children not finishing school lunches(leftovers) occasionally or always were 47.7% of the subjects. The behavior of leaving lunch foods was not significantly related to the gender or the frequency of eating snacks, wile it was positively related with dissatisfaction with school lunches(p<0.01), obesity index(p<0.05), and the decreased frequency of eating meals per day(p<0.01). The reasons of school lunch leftovers were food dislikes(67.9%), excess of quantity(39.3%), tastelessness(31.3%), poor appetite(13.4%), and other. The children eating meals twice, 3 times, and 4 times per day were 18.7%, 74.9%, and 6.4% of the subjects respectively. The proportions of the obese and the satisfaction with school lunches were not changed significantly according to the frequency of eating meals, while the proportion of children leaving school lunches was significantly higher in the group of eating meals twice per day than in the other groups(p<0.01). The frequency of eating snacks was not related to the obesity index, the proportion of school lunch leftovers, or the frequency of eating meals, while the proportion of satisfaction with school lunches was significantly higher in the group of eating snacks 1-2 times per day than in the other groups(p<0.01). In conclusion, it is necessary to have children enjoy school lunches with efforts to improve the food's taste in the school food services and to reexamine the serving sizes for the children, in addition to the nutrition education for the children to eat a variety of foods.
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Korean J Community Nutr : Korean Journal of Community Nutrition
© The Korean Society of Community Nutrition.
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