Korean Journal of Community Nutrition

Research Note

[Korean]
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju: Ji Suk Yim, Young-Ran Heo; Korean J Community Nutr 2022;27(1):12-26. Published online February 28, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.1.12

Objectives
This paper aimed to provide an in-depth analysis of the factors influencing the dietary habits of male and female workers at a facility in Gwangju and their awareness of the same.
Methods
A total of 32 workers were divided into eight groups based on work type, gender, and age, and focus group interviews (FGIs) were conducted. The FGIs included cognitive, behavioral, and environmental questionnaires based on dietary habits and the social cognitive theory. The interviews were analyzed by subject and sub-subject using audio recordings and transcriptions.
Results
Male workers in the concerned company favored meat while female workers preferred vegetables, yet by and large, the preferences were irregular. Male workers living alone frequently ate ready meals and female workers often skipped meals. An analysis of the factors influencing the study subjects’ dietary habits from the cognitive, behavioral, and environmental perspectives showed that the main factors negatively affecting their dietary habits were shiftwork, living alone, and drinking. Workers were unaware of these factors and their poor eating habits. Instead, male workers complained of poor cooking skills, while female workers complained of loneliness. Workers thus appeared to need the support of nutrition education and a counseling assistant to cope with this situation.
Conclusions
The study identified the fact that the absence of nutrition education left the workers unaware of their poor eating habits. The workers would need counseling and support to help them build healthy dietary habits. It would also be necessary to focus on raising the workers’ cognitive awareness of dietary habits and enhancing their behavioral ability to cope with bad eating habits through nutrition education that reflects the reality of their situation.

Citations

Citations to this article as recorded by

Effectiveness of a mobile health intervention on weight loss and dietary behavior changes among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
Imhuei Son, Jiyoun Hong, Young-Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
Korean Journal of Community Nutrition.2023; 28(2): 141. CrossRef

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Original Articles

[English]
The Perception of Laymen and Experts Toward Mobile Applications for Self-monitoring of Diet Based on in-depth Interviews and Focus Group Interviews: Jeong Sun Ahn, Sihan Song, Sang Eun Moon, Sejin Kim, Jung Eun Lee; Korean J Community Nutr 2018;23(3):202-215. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.202

Abstract PDF PubReader

OBJECTIVES
We conducted a qualitative study to explore the feasibility of mobile applications for self-monitoring of diet.
METHODS
We conducted in-depth and focus group interviews with eight laymen who had used mobile dietary applications and eight experts. Interviews were audio-recorded and analyzed using an open coding method.
RESULTS
The qualitative data of our study revealed two key themes: (1) perceptions, opinions and attitudes towards mobile applications of self-monitoring of diet and (2) future directions to improve mobile applications.
CONCLUSIONS
Our qualitative study suggested the potential use of mobile applications as a food-tracking and dietary monitoring tool and the need for improved mobile applications for self-monitoring of diet. The results of our study may provide insights into how to technically improve mobile applications for self-monitoring of diet, how to utilize dietary data generated through mobile applications, and how to improve individual's health though mobile applications.

Citations

Citations to this article as recorded by

NBH (Nutritious Balanced and Healthy) – An AI Enhanced Fitness Analyzer
Indhumathi Nagarajan, ABITHA V, AKSHAYA P, DHANSARA S, DHARANGINEE K R
SSRN Electronic Journal.2024;[Epub] CrossRef
Diet-Related Mobile Apps to Promote Healthy Eating and Proper Nutrition: A Content Analysis and Quality Assessment
Jihye Choi, Chongwook Chung, Hyekyung Woo
International Journal of Environmental Research and Public Health.2021; 18(7): 3496. CrossRef
Application and evaluation of mobile nutrition management service for breast cancer patients
Ji Hee Choi, Seon-Joo Park, Hee Kwon, Hae-Jeung Lee
Journal of Nutrition and Health.2020; 53(1): 83. CrossRef

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[English]
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory: Hye Jin Kim, A Reum Lee, Kyung Won Kim; Korean J Community Nutr 2016;21(4):332-343. Published online August 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.4.332

Abstract PDF PubReader

OBJECTIVES
Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT).
METHODS
Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes.
RESULTS
Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events.
CONCLUSIONS
Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

Citations

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Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. CrossRef
Evaluation of the Need for Obesity Prevention Education Programs through Analysis of Factors Affecting Student Obesity Factors in Seoul during the COVID-19 Pandemic
Seoung Hi Kim, Seonyeong Baek, Min Jeong Choi, Sunny Ham
Journal of the East Asian Society of Dietary Life.2022; 32(3): 214. CrossRef
Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seolgitteok (Korean Rice-Flour Cake)
Han-Seok Seo, Sungeun Cho
Korean Journal of Food and Cookery Science.2018; 34(1): 15. CrossRef
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey
Mi-Kyung Choi
Korean Journal of Food & Cookery Science.2017; 33(3): 264. CrossRef
Utilization of Internet Dietary Information by University Students in Seoul and Gyeonggi Area
Young Eun Kang, Sim Yeol Lee
Korean Journal of Human Ecology.2016; 25(6): 811. CrossRef

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[English]
Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews: So Hyun Ahn, Hye Kyeong Kim, Kyung Min Kim, Jin Sook Yoon, Jong Sook Kwon; Korean J Community Nutr 2014;19(4):342-360. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.342

Abstract PDF PubReader

OBJECTIVES
This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT).
METHODS
The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations.
RESULTS
The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation.
CONCLUSIONS
This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

Citations

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Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
Reach Out Emergency Department: Partnering With an Economically Disadvantaged Community in the Development of a Text-Messaging Intervention to Address High Blood Pressure
Emily Champoux, Rory Price, Joan E. Cowdery, Mackenzie Dinh, William J. Meurer, Narmeen Rehman, Caitlin Schille, Alina Oliver, Devin L. Brown, Jordan Killingsworth, Lesli E. Skolarus
Health Promotion Practice.2020; 21(5): 791. CrossRef
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Kirang Kim, Sohyun Park, Jee Young Kim
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Soo-Hyun Jang, Eunju Yoon
Korean Journal of Food & Cookery Science.2016; 32(1): 136. CrossRef
School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
Journal of the Korean Dietetic Association.2016; 22(3): 179. CrossRef
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
Hye Jin Kim, A Reum Lee, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(4): 332. CrossRef
‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
Sohyun Park, Jounghee Lee
Public Health Nutrition.2016; 19(8): 1506. CrossRef
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
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Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2015; 20(6): 433. CrossRef
The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. CrossRef

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[English]
Development of Nutrition Education Program for Hypertension Based on Health Belief Model, Applying Focus Group Interview: Seoyun Park, Jong Sook Kwon, Cho il Kim, Yoonna Lee, Hye Kyeong Kim; Korean J Community Nutr 2012;17(5):623-636. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.623

Abstract PDF PubReader

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.

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A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
Consumption of Weight-control or Health Functional Foods, Dietary Habits, and Weight Perceptions According to the Body Mass Index of Adult Women in the Chungcheong Area
Gayoung Seong, Munkyong Pae
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Comparison of low-salt preference trends and regional variations between patients with major non-communicable diseases and the general population
Eun Young Choi, Young-Kwon Park, Minsu Ock, Masaki Mogi
PLOS ONE.2022; 17(10): e0276655. CrossRef
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Na Young Park, Jeong Hae Hwang, Yun-Kyoung Choi, Seong-Hi Park, Yeon Kyung Lee
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Association between Sodium Excretion and Obesity of Adults in Gwangju
Mijin Jo, Young-Ran Heo
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Effect of a public health center-based nutrition education program for hypertension in women older than 50 years of age
Seoyun Park, Jong-Sook Kwon, Hye-Kyeong Kim
Journal of Nutrition and Health.2018; 51(3): 228. CrossRef
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
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Korean Journal of Community Nutrition.2016; 21(4): 332. CrossRef
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Rasha Khatib, Jon-David Schwalm, Salim Yusuf, R. Brian Haynes, Martin McKee, Maheer Khan, Robby Nieuwlaat, Noel Christopher Barengo
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Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
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[English]
Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique: Jung Hwa Choi, Eun Sil Lee, Yoon Jin Lee, Hye Sang Lee, Hye Ja Chang, Kyung Eun Lee, Na Young Yi, Yun Ahn, Tong Kyung Kwak; Korean J Community Nutr 2012;17(2):167-181. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.167

Abstract PDF PubReader

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

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Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef
Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
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Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
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Hyeja Chang, Hyoi Yoo, Harim Chung, Hyesang Lee, Minjune Lee, Kyungeun Lee, Changhee Yoo, Junghwa Choi, Nayoung Lee, Tongkyung Kwak
Journal of Nutrition and Health.2015; 48(6): 542. CrossRef
An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
The Korean Journal of Community Living Science.2014; 25(2): 163. CrossRef
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Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
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[English]
Changes of Eating Habits of the Residents of Taean, Korea after the Herbei Oil Spill Accident Based on Focus Group Interviews: Ji Hyun Park, Sung Ok Kwon, Woo Cheol Jeong, Jong Il Huh, Se Young Oh; Korean J Community Nutr 2011;16(4):466-472. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.466

Abstract PDF PubReader

Hazardous chemicals, such as polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs) and heavy metals, are known as being harmful to human health were included in oils released by the Herbei Spirit Oil Spill accident in December 2007. To investigate changes of eating habits by the exposure to harmful substances, we conducted 5 focus group interviews for residents at Taean coast areas, who had experienced the oil spill accident. Participants included 46 women (mean age: 57.2 +/- 10.9) who were mainly responsible for preparing family meals. Focus group discussions were audio-taped, transcribed and categorized by themes. Participants expressed more frequent illness symptoms such as dizziness, vomiting, visual loss, and skin diseases after the accident. They mentioned that their worries about economic hardship and worsened health status since the accident induced mental problems, such as depression about their children. Regarding eating habits, participants reported less intakes of fishes and meats and relatively more intakes of vegetables and kimchi due to the lack of household incomes after the accident. Although the participants had been used to collecting or catching fish or shellfish for their consumption previously, they mainly purchased these foods from local markets after the accident. Changes of eating habits induced by the accident included drinking boiled water and having steamed or fried seafood rather than raw seafood. Changes of food intakes occurred less frequently in older adults due to their long-term fixed eating habits, although they felt uncomfortable for having raw fish. The findings of this study clearly present that the exposure of hazardous substances by the oil spill accident had a significant impact on changes in eating habits besides economic, physical, and mental problems among the residents in Taean. Continuous health and nutrition monitoring and support are needed.

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Who has sustained psychological symptoms nine years after the Hebei Spirit oil spill?: The Health Effect Research on Hebei Spirit oil spill (HEROS) study
Kyung-Hwa Choi, Myung-Sook Park, Myung Ho Lim, Jong-Il Hur, Su Ryeon Noh, Woo-Chul Jeong, Hae-Kwan Cheong, Mina Ha
Journal of Environmental Management.2021; 294: 112936. CrossRef
Health effect research on Hebei Spirit Oil Spill (HEROS) in Korea: a cohort profile
Myung Sook Park, Kyung-Hwa Choi, Seung-Hwa Lee, Jong-Il Hur, Su Ryeon Noh, Woo-Chul Jeong, Hae-Kwan Cheong, Mina Ha
BMJ Open.2019; 9(8): e026740. CrossRef

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[English]
Climacteric and Menopausal Women's Beliefs on Daily Meals and Food Supplements - A Focus Group Interview Study -: Jeong Soon Pyun, Mi Jeong Kim, Kyung Hea Lee; Korean J Community Nutr 2011;16(2):239-252. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.239

Abstract PDF PubReader

The aim of the study was to explore the current status as well as personal views, attitudes, and beliefs regarding daily meal consumption (DM) and food supplement use (FS) in conjunction with the improvement of health condition of the women. Eight focus group interviews were performed and the interview material was condensed systematically with the aim to extract core meanings related to DM, FS, and menopause-associated health. Participants were 40 in number and showed ages ranging from 45 and 60 years with various menopausal status. Current status and beliefs about DM, resources of purchase motivation of FS, types of FS that are currently used, and perceived effects and personal beliefs about FS are discussed. Theme content analysis revealed 3 themes for beliefs about DM, 5 themes for beliefs pertaining FS, and 4 themes for the association between DM and FS. Non-dietary factors such as positive mental attitude and exercise appeared to be also important to maintain good health. The bottom line message from this study may be that proper nutrition through daily meals is essential for good health, while food supplement are used merely to supplement the diet. Findings from this study may deepen our understanding of how women who translate their lifespan through "menopause" perceive the roles and meaning of DM and FS, suggesting health professionals need to monitor and evaluate DM and implement strategies targeting the improvement of daily meal quality of middle and older aged women.

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Evaluation of Anthropometric Characteristics, Bone Density, Food Intake Frequency, Nutrient Intakes, and Diet Quality of Preand Postmenopausal Women : Based on 2008∼2011 Korean National Health and Nutrition Examination Survey
Soon Nam Choi, Kwang Hyun Jho, Nam Yong Chung
Journal of the East Asian Society of Dietary Life.2017; 27(5): 500. CrossRef
Acculturation, Food Intake and Dietary Behaviors of Chinese College Students in Busan by Residential Period
Fangfang Song, Mi Jeong Kim
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Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital
Shin Hey Lee, Jung Hwa Choi
The Korean Journal of Community Living Science.2015; 26(4): 683. CrossRef
Dietary Habits and Climacteric Symptoms according to the Level of Food Supplement Use of Middle-aged Women
Mi Jeong Kim, Kyung-Hea Lee
Journal of the Korean Society of Food Science and Nutrition.2013; 42(7): 1054. CrossRef
Development of Food Safety and Nutrition Education Contents for the Elderly - by Focus Group Interview and Delphi Technique -
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yun Ahn, Tong-Kyung Kwak
Korean Journal of Community Nutrition.2012; 17(2): 167. CrossRef
The Related Factors Influencing on Self-rated Health Level of Middle-aged Women
Hyejin Lee, Kyung-Hea Lee, Eunkyung Kim, Mi-Jung Kim, Suk-Man Hwang
Korean Journal of Community Nutrition.2012; 17(3): 290. CrossRef

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[English]
A Study on the Sociopsychological Factors Influencing the Dietary Compliance of Diabetics by Using Focus Group Interview: Sun Jung Choe, Hae Ryun Park, Dong Yean Park, Hong Seok Ahn; Korean J Community Nutr 2000;5(1):23-35. Published online March 31, 2000

Abstract PDF: The purpose of this study was to find the sociopsychological factors influencing the compliance of dietary regimen in diabetes by using focus group interviews. The data were collected from fifty three diabetes patients in eleven focus groups from September 1997 to March, 1998 in Seoul and Suwon Korea. The interviews were tape-recorded and the contents of the interviews were analysed by researchers. The subjects knew the causes, complications, and therapies of diabetes although they were incorrect at times . Patients had a wide range of outcome expectations from very optimistic to pessimistic. They recognized diabetes as a disease which needs life-time care, and they though that good care could provide a normal life. One the other hand they thought diabetes could lead to death through complications, and cause financial problems as well as social isolation. As for self-efficacy they recognized the importance of compliance to diet regimen but they thought the diet therapy was very difficult and were not very willing to follow it. They felt medical professionals, especially doctors, were influential for the therapies. However they frequently felt counselling provided by doctors was insufficient in time and content and led to attitude problems. They felt support from families and others was often insufficient and inadequate. Nutrition education fostering outcome expectation, social support, and self-efficacy is needed to increased compliance. The most influential referents were medical professional including doctors, nurses, dieticians, so their role in diet therapy should by emphasized.

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