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Research Articles
[Korean]
Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group
Seung-Hee Hong, Ji-Myung Kim
Korean J Community Nutr 2021;26(5):337-349.   Published online October 31, 2021
DOI: https://doi.org/10.5720/kjcn.2021.26.5.337
AbstractAbstract PDF
Objectives
The purpose of this study was to analyse the relationship between eating behaviour and healthy dietary competency of single and multi-person households, to improve healthy eating behavior.
Methods
This study was conducted on 6,355 adult household members who participated in the Food Consumption Behavior Survey 2020. The subjects were divided into age groups comprising young people in their 20s and 30s, middle-aged people in their 40s and 50s, and the elderly in their 60s and above. The eating behavior and healthy dietary competency of single-person and multi-person households were then analyzed.
Results
The average age of the members in the single-person households was found to be higher. Single-person households were also found to have a lower marriage rate and lower monthly household income than multi-person households across the age groups of young, middle-aged, and elderly people (P < 0.05). Among each of the age groups, single-person households had significantly higher rates of skipping breakfast and eating breakfast, lunch, and dinner alone than multi-person households (P < 0.05). Young single-person households had lower average scores on healthy dietary competency than multi-person households (P = 0.032). When adjusted for age, gender, marriage, education, occupation, and household income, single-person households had a higher risk of delivery/take-out, eating out, or skipping meals compared to multi-person households (P < 0.05). In multi-person households, the risk of skipping meals, eating alone, eating out, or delivery/take-out decreased as healthy dietary competency improved (P< 0.05). On the other hand, in single-person households, as healthy dietary competency increased, the risk of delivery/take-out or eating alone decreased (P< 0.05).
Conclusions
The results of this study suggest that healthy dietary competency and eating practices can be improved by providing customized dietary education by age group for single and multi-person households.

Citations

Citations to this article as recorded by  
  • Single-Person Households: Insights from a Household Survey of Fruit and Vegetable Purchases
    Andres Silva, Maripaz Rivera, Samuel Durán-Agüero, Maria Isabel Sactic
    Nutrients.2024; 16(17): 2851.     CrossRef
  • Association of delivered food consumption with dietary behaviors and obesity among young adults in Jeju
    Minjung Ko, Kyungho Ha
    Journal of Nutrition and Health.2024; 57(3): 336.     CrossRef
  • Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
    So-Young Kim, Ji Yu Choi
    International Journal of Gastronomy and Food Science.2023; 31: 100644.     CrossRef
  • 밀키트 이용 고객의 식생활 양식과 밀키트 선택속성이 밀키트 제품의 만족도에 미치는 영향 분석
    세은 김, 현주 배
    Korean Journal of Food and Cookery Science.2023; 39(3): 187.     CrossRef
  • The relationship between the prevalence of anemia and dietary intake among adults according to household types based on data from the 7th (2016–2018) Korea National Health and Nutrition Examination Survey
    Hye Won Kim, Ji-Myung Kim
    Journal of Nutrition and Health.2023; 56(5): 510.     CrossRef
  • Improving the nutrition quotient and dietary self-efficacy through personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s
    Dahyeon Kim, Dawon Park, Young-Hee Han, Taisun Hyun
    Journal of Nutrition and Health.2023; 56(4): 419.     CrossRef
  • Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
    Dokyung Kim, Sim-Yeol Lee
    Korean Journal of Health Promotion.2023; 23(3): 117.     CrossRef
  • Perception to the dietary guidelines for Koreans among Korean adults based on sociodemographic characteristics and lifestyle
    Yejin Yoon, Soo Hyun Kim, Hyojee Joung, Seoeun Ahn
    Journal of Nutrition and Health.2023; 56(6): 742.     CrossRef
  • Association between Healthy Eating Index and Mental Health in Middle-Aged Adults Based on Household Size in Korea
    Ji-Myung Kim, EunJung Lee
    International Journal of Environmental Research and Public Health.2022; 19(8): 4692.     CrossRef
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[English]
The Changes in Obesity Prevalence and Dietary Habits in Korean Adults by Residential Area during the Last 10 Years – Based on the 4th (2007-2009) and the 7th (2016-2018) Korea National Health and Nutrition Examination Survey Data
Da-Mee Kim, Kyung-Hee Kim
Korean J Community Nutr 2021;26(1):37-47.   Published online February 28, 2021
DOI: https://doi.org/10.5720/kjcn.2021.26.1.37
AbstractAbstract PDF
Objectives
The purpose of this study was to discover the changes in obesity prevalence and dietary habits in Korean adults residing in various residential areas during the last 10 years. Methods: Data on Korean adults aged 19 years and above was obtained from the 4th (2007-2009) and the 7th (2016-2018) Korea National Health and Nutrition Examination Survey. The subjects were classified into metropolitan 4th : n=5,977, 7th : n=6,651), urban (4th : n=4,511, 7th : n=5,512) and rural (4th : n=3,566, 7th : n=2,570) based on their residence. The general characteristics, nutrient intake, intake amount, food groups, and healthy dietary factors were analyzed. The association between residential areas and obesity prevalence were analyzed by multiple logistic regression. Results: In urban and rural areas, the obesity rate increased in the 7th survey compared to the 4th survey, excluding the metropolitan area. The carbohydrate intake decreased, and lipid intake increased in the 7th survey compared to the 4th survey. Over the same period, the intake of cereals and vegetables decreased, and the intake of meat and processed foods increased. Rural residents had a higher intake of cereals and vegetables, and a lower intake of milk and processed foods than those in metropolitan areas and urban residents. The proportion of subjects who practiced a healthy diet increased in the 7th survey compared to the 4th survey. In the 4th survey, there was no relationship seen between the prevalence of obesity and the subject’s residential area, but in the 7th survey, the odds ratio of obesity was higher in rural areas than in the metropolitan areas, confirming the regional gap (OR: 1.16, 95% CI=1.00-1.36, p=0.044). Conclusions: This study showed that the obesity prevalence increased in rural residents compared to metropolitan residents, indicating a gap between the regions. The nutrient intake and intake of food groups changed in the 10 years under consideration, and there were differences seen between regions. Therefore, it is necessary to formulate a policy that will reduce obesity prevalence and health inequalities between regions.

Citations

Citations to this article as recorded by  
  • Risk of Pancreatic Cancer After Acute Pancreatitis: A Retrospective Analysis of the Korean National Sample Cohort
    Sung Hoon Jeong, Kyungduk Hurh, Eun-Cheol Park, Ja-ho Leigh, Seung Hoon Kim, Sung-In Jang
    Journal of Korean Medical Science.2024;[Epub]     CrossRef
  • Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study
    Seung Jae Lee, Mi Sook Cho
    Korean Journal of Community Nutrition.2024; 29(1): 51.     CrossRef
  • Association of heavy metal complex exposure and neurobehavioral function of children
    Minkeun Kim, Chulyong Park, Joon Sakong, Shinhee Ye, So young Son, Kiook Baek
    Annals of Occupational and Environmental Medicine.2023;[Epub]     CrossRef
  • Anti-Obesity Activity of Ethanol Extract of Veronica peregrina L.
    Su Min Kim, Cheol Park, Yung Hyun Choi, Hye Jin Hwang
    Journal of the Korean Society of Food Science and Nutrition.2023; 52(4): 350.     CrossRef
  • Effect of Type of Nutrition Labeling on the Healthfulness Evaluation and Purchase Intentions of Home Meal Replacements (HMR) in South Korea
    Mee-Young Joe
    Korean Journal of Community Nutrition.2022; 27(5): 387.     CrossRef
  • Blood Biochemical Characteristics, Dietary Intake, and Risk Factors Related to Poor HbA1c Control in Elderly Korean Diabetes Patients: Comparison between the 4th(2007-2009) and the 7th(2016-2018) Korea National Health and Nutrition Examination Surveys
    Sung-Won Oh, Sook-Bae Kim
    Korean Journal of Community Nutrition.2022; 27(5): 406.     CrossRef
  • Interactions between red and processed meat consumption and APOA5 gene variants associated with the incidence of metabolic syndrome in Korean adults
    Woo Jeong Choi, Dayeon Shin
    Genes & Nutrition.2022;[Epub]     CrossRef
  • Association of Dietary Quality with Subjective Health-Related Perception and Chronic Diseases According to Age Segmentation of Korean Elderly
    Sojeong Lee, Seungmin Lee
    Korean Journal of Community Nutrition.2021; 26(5): 363.     CrossRef
  • Regional Disparity in Adult Obesity Prevalence, and Its Determinants
    Bongjeong Kim
    Journal of Health Informatics and Statistics.2021; 46(4): 410.     CrossRef
  • Obese Frailty and Combined Exercise
    Hae Sung Lee, Jong-Hee Kim
    Exercise Science.2021; 30(4): 419.     CrossRef
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  • 10 Crossref
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Original Articles
[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 PDFPubReader
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
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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 PDFPubReader
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]
The Relationship between Stress, Social Support and Healthy Diet Score among Chinese University Students in Korea
Sunghee Lee, Zhen Feng, Youngmee Lee
Korean J Community Nutr 2015;20(4):273-280.   Published online August 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.4.273
AbstractAbstract PDFPubReader
OBJECTIVES
The study aimed to examine whether healthy diet score was associated with stress and social support among 472 Chinese college students in Korea.
METHODS
The study participants were 472 (187 male, 285 female) Chinese college students in Gyeong-gi area. From April 2013 to Oct 2013, participants were asked to fill out questionnaires on healthy diet score (20 questions), stress (20 questions), and social support (20 questions). Each question was scored by a 5-point Likert scale (total scores of each questionnaire were ranged from 20 to 100). Questions on healthy diet were sub-categorized as 'Healthy food eating (HFE)', 'Healthy eating habits (HEH)', and 'Avoidance of unhealthy food (AUF)'. Reliability test was conducted with Cronbach's alphalpha (alpha=0.79).
RESULTS
Healthy diet score was higher in participants who stayed longer in Korea, who spoke Korean language fluently, and who assessed his or her own health status as very good. Adjusted means of healthy diet scores were estimated after adjusting for age, gender, body mass index, duration of staying, and Korean language fluency. According to tertile categories, participants with low tertile stress but high tertile social support showed the highest score of healthy diet (72.59+/-1.45), whereas participants with high tertile of stress but low tertile of social support had the lowest score of healthy diet (59.22+/-1.54). As for the three sub-categories of healthy diet score, the score of HFE increased as the score of social support increased.
CONCLUSIONS
Our findings suggested that social support system is beneficial to alleviate stress and to improve healthy diet score.
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Korean J Community Nutr : Korean Journal of Community Nutrition
© The Korean Society of Community Nutrition.
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