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Research Articles
[Korean]
Knowledge on complementary foods of mothers with young children and their perception of convenience complementary foods
Yoojeong Joo, Jihyun Yoon, Linxi Huang, Youngmin Nam
Korean J Community Nutr 2024;29(1):16-33.   Published online February 29, 2024
DOI: https://doi.org/10.5720/kjcn.2024.29.1.16
AbstractAbstract PDF
Objectives
The purpose of this study was to examine mothers’ knowledge levels on complementary foods and their perception of convenience complementary foods.
Methods
An online survey was conducted with mothers aged 20–49 years who had purchased convenience complementary foods and had a preschool child aged 4 months or older. The respondents were categorized into 3 groups based on their knowledge scores: low- (0–50 points), mid- (55–65 points), and high- (70–100 points) knowledge groups.
Results
The average score of mothers’ knowledge on complementary foods was 58.8 out of 100 points. Working mothers were found to have lower levels of knowledge compared to mothers who were housewives. Only 1/4 of responding mothers had educational experience on complementary foods. Mothers expressed a desire for information on the types of complementary foods (72.2%) and the intake amounts (60.3%) corresponding to each phase of their child’s development. Multivariate analysis of variance revealed significant differences in health (P = 0.002), variety (P = 0.039), and hygiene (P = 0.041) among the factors taken into consideration when purchasing convenience complementary foods according to the mothers’ knowledge levels. Mothers in the high-knowledge group placed a greater importance on ‘balanced nutrition’ (P = 0.022) and ‘hygienic cooking’ (P = 0.010) compared to mothers in the low-knowledge group. The results of the modified importance-performance analysis, which compared the importance and performance of the factors taken into consideration when purchasing convenience complementary foods, highlighted the need for efforts in ‘health,’‘hygiene,’ and ‘price,’ while also indicating an excessive effort in ‘convenience.’ Conclusions: This study suggests expanding relevant education programs to enhance mothers’ knowledge on complementary foods, especially for working mothers. In the industry, marketing strategies for complementary food products could be developed that align with the needs of mothers, focusing on health, hygiene, and price.

Citations

Citations to this article as recorded by  
  • Development and Evaluation of a Nutrition Education Website for the Prevention and Management of Childhood Obesity
    Miyong Yon, Chan Park, Kwan-Hee Yoo, Taisun Hyun
    Korean Journal of Community Nutrition.2012; 17(4): 390.     CrossRef
  • Breakfast Skipping and Related Factors in Children in Poverty
    Kyung Ja June, Jin-Young Kim, Seungmi Park, Ji Yun Lee
    Journal of Korean Academy of Community Health Nursing.2011; 22(2): 204.     CrossRef
  • 407 View
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  • 2 Crossref
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[Korean]
Effects from the Use of Nutrition Labels and the Levels of Sodium-related Nutrition Knowledge on the Consumption of Instant Noodles (Ramyeon) by Middle School Students in the Incheon Area
Yang-Hee Kwon, Hyung-Sook Kim
Korean J Community Nutr 2022;27(5):397-405.   Published online October 31, 2022
DOI: https://doi.org/10.5720/kjcn.2022.27.5.397
AbstractAbstract PDF
Objectives
This study examines the effect on the frequency of Ramyeon consumption based on who checks nutrition labels and on the levels of sodium-related nutrition knowledge among middle school students in the Incheon area.
Methods
Self-administered questionnaires were completed by 359 students (143 males and 216 females) from May to October 2021. General information as well as Ramyeon-eating behaviors were surveyed. The frequency of Ramyeon consumption was compared depending on who checks nutrition labels and on the amount of sodium-related nutrition knowledge students have. Both X 2 tests and t-tests were conducted for categorical and mean comparisons.
Results
Regarding the consumption of Ramyeon, 46% of the students replied that they eat it alone at home. The criteria for choosing the kind of Ramyeon to eat were taste (79.4%), price (9.2%), brand and new products (4.5%), nutrition (2.2%), weight control (2.2%), and other factors (2.5%). When purchasing Ramyeon, more students replied that they did not read nutrition labels (66.0%) compared to those who did read labels (34.0%). Answers to questions on sodium-related nutrition earned an average of 6.84 out of nine points (males, 6.72 points, females, 6.91 points, ns). The average frequency of Ramyeon consumption was 1.67 times per week (males, 1.66, females, 1.68, ns). The frequency of Ramyeon consumption by students who checked nutrition labels was lower than for students who did not check labels (1.44 times per week vs. 1.79 times per week, P < 0.05).
Conclusions
Students who checked nutrition labels reported a lower frequency of Ramyeon consumption than students who did not check them. Education on checking nutrition labels may reduce the consumption of processed foods such as Ramyeon and may lead to making healthy choices when purchasing food.

Citations

Citations to this article as recorded by  
  • The frequency of convenience food consumption and attitude of sodium and sugar reduction among middle and high school students in Seoul: a descriptive study
    Seoyeon Park, Yeonhee Shin, Seoyeon Lee, Heejung Park
    Korean Journal of Community Nutrition.2023; 28(4): 269.     CrossRef
  • A Study on the Adolescent’ Usage Patterns and Perception for Food Labeling in Adolescents
    Hojin Lee, Da Bin Jang, Se Bin Jeong, Eun Ji Ha, Ye Eun Yoon, Ga Eul Eh Kim
    Journal of Biotechnology and Bioindustry.2022; 10: 53.     CrossRef
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[Korean]
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean J Community Nutr 2021;26(3):200-210.   Published online June 30, 2021
DOI: https://doi.org/10.5720/kjcn.2021.26.3.200
AbstractAbstract PDF
Objectives
This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life.
Methods
The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety.
Results
Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001).
Conclusions
The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.
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[English]
Sugar Reduction Perception and Sugary Food Intake among High School Students in Incheon
Gyeong-Ja Bae, Mi-Kyeong Choi
Korean J Community Nutr 2021;26(2):111-121.   Published online April 30, 2021
DOI: https://doi.org/10.5720/kjcn.2021.26.2.111
AbstractAbstract PDF
Objectives
This study examined ways to promote desirable eating habits by choosing foods with low sugar contents and provide nutrition education in adolescents. Methods: This study was a cross-sectional survey. The sugar reduction perception and knowledge, sugary food preference, and intake frequency of 487 male and female high school students in Incheon were analyzed comparatively. Results: Approximately 94.9% and 94.5% of the subjects were unaware of the promotion of a sugar reduction policy and the sugar reduction in the basic guidelines for school meals, respectively. Approximately 95% of them had not received any sugar reduction nutrition education, and 90% were not interested in sugar reduction. The perception for sugar reduction was significantly higher in girls (3.43 out of 5 points) than in boys (3.16 out of 5 points) (P < 0.001). Knowledge about sugar was 3.65 out of 6 points in girls and 3.04 points in boys (P < 0.001). The preference and intake frequency for fruits of the total students were 4.24 out of 5 points and 2.56, respectively. For beverages, the preference was significantly higher in boys (3.97 points) than in girls (3.70 points) (P < 0.001), and the intake frequency was significantly higher in boys (2.26 points) than in girls (2.08 points) (P < 0.001). The preference for snacks was significantly higher for girls (4.19 points) than boys (4.02 points) (P < 0.01), and the intake frequency was 2.22 points in boys and 2.17 in girls, showing no significant difference. Sugar reduction perception and knowledge about sugar showed significant negative correlations with the snack intake frequency (r = -0.11, P < 0.05; -0.13, P < 0.05) after adjusting for gender, grade, and body mass index. Conclusions: The high school students' perception of sugar reduction was very low, and there was a significant correlation with sugary food intake, suggesting that the sugary food intake will decrease as the sugar reduction perception and knowledge about sugar increase.

Citations

Citations to this article as recorded by  
  • Sugar Intake and Perception of Sugar Reduction among University Students in Gwangju
    Yeon-Ok Park
    Journal of the Korean Society of Food Science and Nutrition.2023; 52(11): 1170.     CrossRef
  • 충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
    은서 고, 영은 이
    Korean Journal of Food and Cookery Science.2023; 39(3): 197.     CrossRef
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  • 2 Crossref
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[English]
Relationship between Dietary Habits, Life Stress and Nutrition Knowledge of High School Students in Gyeonggi Area
Kyung Ae Park, Hongmie Lee, Kyunghee Song
Korean J Community Nutr 2020;25(2):126-136.   Published online April 30, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.2.126
AbstractAbstract PDF
Objectives
This study was performed to examine dietary habits, life stress, and nutrition knowledge among high school students in Gyeonggi area.
Methods
A total of 431 high school students (210 males, 221 females) in Gyeonggi area participated in this study from November to December of 2011. The study was a questionnaire-based survey that included dietary habits, dietary attitudes, life stress, and nutrition knowledge.
Results
Body weight, height, and body mass index were all higher in male students than in female students (P < 0.001, respectively). For dietary habits, the average score (P < 0.01) and scores for considering combination of food groups (P < 0.05), eating green and orange vegetables (P < 0.05), eating meat, fish, eggs, or beans everyday (P < 0.05), drinking milk (P < 0.001), and eating seaweed (P < 0.01) were higher in male students than in female students. For dietary attitudes, the average score (P < 0.05) and scores for the five items were significantly different between male and female students. Male students showed a significantly lower nutrition knowledge score than female students (P < 0.05). Life stress score of students largely was attributable to academic factors, and female students showed higher stress score for academic, personal, and surrounding environmental (P < 0.05, respectively) factors than male students. Dietary habit score (P < 0.01) and nutrition knowledge score (P < 0.05) in female students as well as dietary attitude score (P < 0.05) in male students were negatively correlated with life stress score. Dietary habit scores in male and female students were positively correlated with dietary attitude score (P < 0.01, respectively). Need for nutrition education was significantly higher in female students than in male students (P < 0.05).
Conclusions
This study provides basic information on dietary habits, dietary attitudes, life stress, and nutrition knowledge according to sex and suggests gender-specific practical nutrition education programs to address undesirable dietary habits and attitudes in students with higher stress levels.

Citations

Citations to this article as recorded by  
  • Application and effectiveness of a nutrition education program based on the 2020 Dietary Reference Intakes for Koreans for undergraduates in Gyeongsangnam-do and Gyeonggi-do
    Mijoo Choi, Hyein Jung, Nayoung Kim, Sangah Shin, Taejung Woo, Eunju Park
    Journal of Nutrition and Health.2023; 56(6): 730.     CrossRef
  • Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas
    Kyung Ae Park, Jiwon Kim, Onjeong Cho, Kyunghee Song
    Journal of the East Asian Society of Dietary Life.2021; 31(4): 213.     CrossRef
  • 152 View
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  • 2 Crossref
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Original Articles
[English]
Consumption Behaviors of Energy Drinks and Comparison of Associated Factors Among College Students in Gwangju
DaWun Seo, Bok Hee Kim
Korean J Community Nutr 2018;23(4):289-301.   Published online August 31, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.4.289
AbstractAbstract PDFPubReader
OBJECTIVES
The aim of this study was to examine the current status of consumption of energy drinks among college students and investigate the effects of general environmental factors, health behavior factors, caffeine knowledge levels, and perceived stress levels on consumption of energy drinks.
METHODS
A survey was conducted among a total of 479 college students in Gwangju, using self-administered questionnaires. The questionnaire consisted of items about general environmental factors, health behavior, caffeine knowledge, perceived stress, and energy drink consumption behaviors.
RESULTS
69.1% of participants experienced consumption of energy drinks, and specifically 82.8% of male students and 54.1% of female students experienced consumption of energy drinks (p < 0.001). The reasons for drinking energy drinks were found to be recovery from fatigue, curiosity, taste, habit, thirst relief, and stress relief. In addition, 40.7% of participants experienced drinking energy drinks mixed with alcohol, and specifically 48.6% of male students and 27.4% of female students reported drinking energy drinks with alcohol (p < 0.001). Moreover, 51.5% of participants responded that they experienced the effects of energy drinks, 31.9% reported experiencing adverse effects, and 41.1% were found to perceive the health risks. As a result of the assessment of caffeine knowledge, the participants showed a high level of knowledge of the arousal effect (77.7%) and the concentration increasing effect (70.8%) of caffeine, whereas they exhibited a low level of understanding of the health problems due to caffeine (32.6%) and adequate caffeine intake levels (24.4%). The higher levels of consumption experience of energy drinks was associated with higher body mass indexes (BMI) (p < 0.01), higher academic years (p < 0.01), lower levels of interest in health (p < 0.05), smoking (p < 0.001), alcohol consumption (p < 0.05), and higher levels of perceived stress (p < 0.05).
CONCLUSIONS
The risk groups related to consumption of energy drinks among college students were identified as male students rather than female students, students in the third or fourth year of study associated with increased stress levels, and students with negative health behaviors. Therefore, support for diverse health and nutrition education for college students is required along with the improvement of internal and external environments of schools in order for college students to manage increased stress levels due to the schoolwork and preparation for employment and maintain positive health behaviors.

Citations

Citations to this article as recorded by  
  • Analysis of Caffeine Intake and Eating Disorders among College Students according to Whether an Examination was Imminent or Not
    Eun-Ji Lee, Bok-Mi Jung
    The Korean Journal of Community Living Science.2023; 34(1): 47.     CrossRef
  • 광주광역시 지역민의 영양교육 요구도 조사 분석
    은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤
    Korean Journal of Food and Cookery Science.2023; 39(2): 100.     CrossRef
  • A Study on the Perception and Intake of Caffeinated Beverages in Adults Aged 20 to 30 Years
    Bo-Ra Seo, Sim-Yeol Lee
    Journal of the East Asian Society of Dietary Life.2023; 33(6): 545.     CrossRef
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[English]
Effects of an Intensive Management Program for Diabetic Patients on a Blood Biochemical Profile and Diabetes Knowledge
Su Jeong Yeo, Bok Hee Kim
Korean J Community Nutr 2018;23(2):148-161.   Published online April 30, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.2.148
AbstractAbstract PDFPubReader
OBJECTIVES
This study examined the effects of nutrition education and exercise therapies on the hematological status and diabetes knowledge of diabetic patients. For this purpose, a 12-week intensive management program was provided to diabetic patients participating in an exercise program in S health subcenter in Kwangju city and the effects were analyzed.
METHODS
The subjects were 26 diabetic patients, who provided written informed consent. As a preliminary survey, this study examined the general characteristics, physical status, obesity, blood pressure, hematological status, daily activity level, diabetes knowledge, diet performance, and barriers to diet therapy. After the 12-week intensive management program was completed, a post-test was conducted in the same way as the preliminary test. The data were analyzed with using SPSS 18.0. The data from this study are presented as the mean ± standard deviation. A paired t-test was conducted to compare differences in the means before and after the program. Statistical significance was set to p < 0.05.
RESULTS
The results of the program are presented as follows. The HDL-cholesterol levels changed from 39.8 ± 10.5 mg/dL to 48.3 ± 13.1 mg/dL, showing a significant increase (p < 0.001). The blood sugar 2 hours after a meal changed from 175.2 ± 67.1 mg/dL to 140.5 ± 42.5 mg/dL, showing a significant decrease (p=0.014). The glycosylated hemoglobin levels decreased significantly from 6.7 ± 1.1% to 6.3 ± 1.0% (p=0.010). The total scores of the daily activity levels increased significantly from 3.8 ± 2.4 to 4.8 ± 2.5 (p=0.040). The scores of knowledge on diabetes increased from 11.5 ± 3.6 to 14.0 ± 3.8 (p=0.001). The scores of knowledge on diet therapy changed from 6.7 ± 2.2 to 7.9 ± 1.7, showing a significant increase (p=0.027).
CONCLUSIONS
The 12-week intensive management program intervened by nutrition education and exercise therapies induced positive changes to the HDL-cholesterol, blood sugar 2 hours after a meal, glycosylated hemoglobin, daily activity levels, and knowledge on diabetes.

Citations

Citations to this article as recorded by  
  • The Associated Factors of Medical Treatment in Diabetic Patients
    Sun Ju Choi, So Yeon Ryu, Jong Park, Seong Woo Choi
    Journal of Health Informatics and Statistics.2021; 46(3): 302.     CrossRef
  • Association between diabetes mellitus and anemia among Korean adults according to sex: a cross-sectional analysis of data from the Korea National Health and Nutrition Examination Survey (2010–2016)
    Mihye Kim, Sook-Hyun Lee, Kyoung Sun Park, Eun-Jung Kim, Sujung Yeo, In-Hyuk Ha
    BMC Endocrine Disorders.2021;[Epub]     CrossRef
  • Effect of Nutrition Counseling by Nutrition Care Process on Diet Therapy Practice and Glycemic Control in Type 2 Diabetic Patients
    Tae-Jeong Bae, Na-Eun Jeon, Soo-Kyong Choi, Jung-Sook Seo
    Korean Journal of Community Nutrition.2020; 25(3): 214.     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 PDFPubReader
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
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[English]
Effects of Educational Intervention about Breastfeeding on University Students' Knowledge and Attitudes toward Breastfeeding: Focusing on Gender Differences
Jo Yoon Lee
Korean J Community Nutr 2018;23(1):1-12.   Published online February 28, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.1.1
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to examine the impact of a targeted, practical education intervention on university students' knowledge and attitudes toward breastfeeding.
METHODS
A university curricular intervention was designed for students to increase their knowledge and positive attitude toward breastfeeding issues. The participants attended a breastfeeding education lectures two hours of weekly for fifteen weeks in university; 61 students (female, n=31 and male, n=30) participated. The pre- and post-measurements included future breastfeeding intention, knowledge, attitude and perceived control beliefs scores based on the results of a questionnaire.
RESULTS
The statistical analysis results revealed a significant difference in the pretest and posttest scores (0.57 to 5.10 points, p < 0.001) in regard to the students' breastfeeding knowledge. For female students, significant differences were observed in the future breastfeeding intention (p < 0.05), knowledge (p < 0.001), and attitudes towards breastfeeding (p < 0.05) between the pretest and posttest scores. For male students, there were no significant differences in the future breastfeeding intention, attitudes towards breastfeeding, and perceived control beliefs scores after the breastfeeding education lecture.
CONCLUSIONS
This study showed that the implementation of practical breastfeeding educational interventions helped improve university students' knowledge and attitudes toward breastfeeding. In summary, despite the limitations, it is necessary to pay more attention to improving students' knowledge and attitudes towards breastfeeding through university curricula.
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[English]
Study on Sugar Consumption of Adult Workers According to Smoking Status
Jung Yeon Yun, Boram Kim, Hee Sun Jeong, Nami Joo
Korean J Community Nutr 2017;22(3):228-237.   Published online June 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.3.228
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake.
METHODS
The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, χ² test, One-way ANOVA and Scheffe test were used for post-hoc test.
RESULTS
The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was ‘Sweet’. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of ‘sugar reduction’, and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers.
CONCLUSIONS
This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

Citations

Citations to this article as recorded by  
  • 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
  • Diet habits of employees in higher education
    Hajnalka Požar, Sanja Šumonja, Nataša Sekulić, Nataša Čamprag-Sabo, Valentin Puškaš
    Sestrinska rec.2023; 26(86): 5.     CrossRef
  • Study on Cardiopulmonary Function, Maximal Oxygen Uptake, and Obesity Index according to Smoking Status in Middle-Aged and Older Office Workers
    Deok-Ju Kim
    Osong Public Health and Research Perspectives.2018; 9(3): 95.     CrossRef
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[English]
High School Students' Sugar Intake Behaviors and Consumption of Sugary Processed Food Based on the Level of Sugar-related Nutrition Knowledge in Seoul Area
Nami Joo, Shin Kyum Kim, Ji young Yoon
Korean J Community Nutr 2017;22(1):1-12.   Published online February 28, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.1.1
AbstractAbstract PDFPubReader
OBJECTIVES
The present study aimed to investigate high school students' sugar intake behaviors, the status of consuming sugary processed foods, the awareness of sugar, and the experience and interest in sugar-related education based on the level of sugar-related nutrition knowledge.
METHODS
In this study, five high schools were selected in Seoul, Korea, and a survey was conducted in 400 students on the level of sugar-related nutrition knowledge and sugar intake status. A total of 349 questionnaires were used for the final analysis. For statistical analysis, descriptive statistics was performed; a t-test, χ2 test, and Friedman test were used for comparative analysis.
RESULTS
The study results showed a positive association between the knowledge level of sugar and the appropriate sugar intake behavior and sugary food choices. The group with more nutrition knowledge on sugar was found to have good eating habits and to eat less sugary food. The main sources of sugar were beverages, confectionary, and bakery goods in the corresponding order, irrespective of the level of nutrition knowledge related to sugar. A significant difference was found in the groups' awareness of the sugar content of the drinks with 89.4% for the higher-knowledge group, and only 81.5% for the lower-knowledge group (p < 0.05). Results also showed that 43.9% of the higher-knowledge group and 36.4% of the lower knowledge group were interested in participating in education on sugar.
CONCLUSIONS
This study result indicated the need to help adolescents to avoid excessive sugar intake from only certain favorite foods. Therefore, it is necessary to seek a systematic foundation for participatory education in order for them to maintain a low sugar intake in daily life and lead healthy eating habits by increasing their level of sugar-related information and knowledge.

Citations

Citations to this article as recorded by  
  • 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
  • Sex-Based Differences in Factors Associated With Sugar-Sweetened Beverage Consumption Among Korean High School Students
    Jin Suk Ra, Moonkyoung Park
    Frontiers in Nutrition.2022;[Epub]     CrossRef
  • Mobile application-based dietary sugar intake reduction intervention study according to the stages of behavior change in female college students
    Yunjung Choi, Hyun-Sook Kim
    Journal of Nutrition and Health.2019; 52(5): 488.     CrossRef
  • Study on Sugar Consumption of Adult Workers According to Smoking Status
    Jung-Yeon Yun, Boram Kim, Hee Sun Jeong, Nami Joo
    Korean Journal of Community Nutrition.2017; 22(3): 228.     CrossRef
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[English]
Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
Korean J Community Nutr 2016;21(3):274-283.   Published online June 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.3.274
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea.
METHODS
The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis.
RESULTS
Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects.
CONCLUSIONS
In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

Citations

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    Minji Kang, So Yoon Choi, Minyoung Jung
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  • Development of nutrition quotient for elementary school children to evaluate dietary quality and eating behaviors
    Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae-Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi, Hye-Young Kim
    Journal of Nutrition and Health.2020; 53(6): 629.     CrossRef
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    Kwon Namgung, Tae-Hwan Kim, Youn-Sik Hong
    Wireless Communications and Mobile Computing.2019; 2019: 1.     CrossRef
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  • Fruit and vegetable intakes in relation to behavioral outcomes associated with a nutrition education intervention in preschoolers
    Eun Byul Choi, Ji Eun Lee, Ji-Yun Hwang
    Nutrition Research and Practice.2018; 12(6): 521.     CrossRef
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    Eun-kyung Kim, Byengchun Song, Se-Young Ju
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  • Evaluation of Dietary Behavior among Preschooler in Jecheon Area Using Nutrition Quotient for Preschoolers
    Sung Hee Min
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A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
Mi Hyun Kim, Jee Young Yeon, Jong Wook Kim, Jae Eon Byun, So Young Bu, Mi Kyeong Choi, Yun Jung Bae
Korean J Community Nutr 2015;20(5):327-337.   Published online October 31, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.5.327
AbstractAbstract PDFPubReader
OBJECTIVES
Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students.
METHODS
Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups.
RESULTS
The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors.
CONCLUSIONS
In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

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  • Maternal nutrition intervention focused on the adjustment of salt and sugar intake can improve pregnancy outcomes
    Yuri Seo, Yeon Seon Jeong, Kyung‐A Koo, Jeong In Yang, Yoo Kyoung Park
    Food Science & Nutrition.2020; 8(7): 3900.     CrossRef
  • Effect of Protection Motivation Factors on Behavioral Intention to Reduce Sodium Intake among University Students in Gyeongnam and Busan
    Soo-Hyun Jang, Eunju Yoon
    The Korean Journal of Food And Nutrition.2016; 29(1): 104.     CrossRef
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[English]
Survey on Health-related Factors, Nutrition Knowledge and Food Habits of College Students in Wonju Area
Seung Lim Lee, Sun Hee Lee
Korean J Community Nutr 2015;20(2):96-108.   Published online April 30, 2015
DOI: https://doi.org/10.5720/kjcn.2015.20.2.96
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to investigate health-related factors, nutrition knowledge and food habits of college students in Wonju.
METHODS
A total of 442 (male: 221, female: 221) college students were recruited and a questionnaire-based survey was conducted. The general characteristics, health-related factors, nutrition knowledge, and food habits were investigated and data were analyzed using SPSS WIN (ver 21.0).
RESULTS
The body mass index (22.9 kg/m2 vs 20.9 kg/m2, p < 0.001) was significantly higher in the males. The ratio of weight (p < 0.001) was significantly different between males and females. Health-related factor scores 'Exercise (p < 0.001)', 'Number of exercise (p < 0.001)', 'Times of exercise (p < 0.01)', 'Concerns about health (p < 0.05)', 'Health condition (p < 0.001)' were significantly higher in the males. 'Type of exercise (p < 0.001)' was significantly different between males and females. Score on 'Watching TV & computer games (p < 0.01)' was significantly higher in the females. Smoking (p < 0.001) was significantly higher in the males. Type of beverages consumed (p < 0.001) was significantly different between males and females. Nutrition knowledge score (11.8 vs 12.9, p < 0.05) was significantly higher in the females. Scores on 'Iron deficiency is leading to anemia (p < 0.01)' and 'carbonated beverages, such as coke, have no calorie (p < 0.05)' were significantly higher in the females. Food habits score (56.4 vs 53.7, p < 0.01) was significantly higher in the males. Scores on 'I have three meals a day (p < 0.01)', 'I have breakfast regularly (p < 0.001)', 'I have meals on time (p < 0.001)', 'I do exercise every day (p < 0.001)', 'I don't eat junk food often (p < 0.05)', 'I don't eat sweet food often (p < 0.05)', and 'I don't eat out often (p < 0.05)' were significantly higher in the males.
CONCLUSIONS
Nutritional education for college students is needed in order to improve their health and nutritional education program should be tailored to meet various needs of these students.

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    Se-In Oh, Ok-Sun Kim
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    Seung-Lim Lee
    Journal of the Korean Dietetic Association.2016; 22(1): 41.     CrossRef
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    Hye-Soon Chang
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    Munkyong Pae
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    Kyung-Jin Min, Il-Sook Choi
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    Seok-Young Kim
    Korean Journal of Community Nutrition.2016; 21(2): 131.     CrossRef
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    Kyung-Ae Park
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    Kyung Hee Hong, Unju Hwa Oh
    The Korean Journal of Food And Nutrition.2016; 29(4): 486.     CrossRef
  • Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
    Su Ol Kim
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  • A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
    Mi-Hyun Kim, Jee-Young Yeon, Jong Wook Kim, Jae-Eon Byun, So-Young Bu, Mi-Kyeong Choi, Yun-Jung Bae
    Korean Journal of Community Nutrition.2015; 20(5): 327.     CrossRef
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    Su-Ol Kim, So-Myeong Kim
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[English]
A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition Major and Non-major Female Students in Kyungnam University
Eun Hee Seo
Korean J Community Nutr 2014;19(4):297-316.   Published online August 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.4.297
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to investigate the body image, food habits, nutrition knowledge, food intake frequency, nutrient intakes of female university students in Masan.
METHODS
Two groups (n = 302, nutrition major: 147, non-major: 155) were classified into underweight, normal weight and overweight/obesity groups according to BMI respectively.
RESULTS
Height and weight of all subjects were 161.5 cm, 53.2 kg and were 161.5 cm, 55.1 kg, 161.5 cm, 51.3 kg in major and non-major female students, respectively. The BMI and body weight were significantly different (p < 0.001). Significantly higher proportions of underweight students in both study groups had perceived as 'normal' or 'fat' (p < 0.001). Higher proportion of the subjects skipped breakfast and main reason was no time to eat. Nutrition knowledge score was significantly higher in major than in non-major subjects (p < 0.001). Fish intake frequency score was significantly higher in non-majors, while the vegetable intake frequency score was significantly higher in majors. Nutrient intakes were significantly higher the majors compared to non-majors, particularly the intake of calcium (p < 0.05), zinc (p < 0.001), vitamin C (p < 0.001) and vitamin E (p < 0.01). Subjects in both groups did not have adequate nutrient intakes compared to KDRIs. BMI showed a positive correlation with body image, body weight and nutrition knowledge score (p < 0.01).
CONCLUSIONS
These results suggest that systematic nutrition education program which can be applied in real life is important for the formation of correct choices of food and good eating habits.

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  • Dietary life and mukbang- and cookbang-watching status of university students majoring in food and nutrition before and after COVID-19 outbreak
    Hyunjoo Kang, Sowon Yun, Hongmie Lee
    Journal of Nutrition and Health.2021; 54(1): 104.     CrossRef
  • Relationship among the use of food-related content, dietary behaviors, and dietary self-efficacy of high school students in Seoul and Gyeonggi areas
    Min-Hwan Oh, Kyungeui Hong, Sung-Eun Kim
    Journal of Nutrition and Health.2019; 52(3): 297.     CrossRef
  • Survey on Health Status and Food Habits of Male College Students in Wonju Area According to Drinking Behavior
    Seung-Lim Lee
    Journal of the Korean Dietetic Association.2016; 22(1): 41.     CrossRef
  • Relationship between Eating Style and Food Intake of Healthy Female College Students during Chuseok Holidays
    Seok-Young Kim
    Korean Journal of Community Nutrition.2016; 21(2): 131.     CrossRef
  • Health-related Factors, Nutrition Knowledge and Dietary Habits among Nursing and Allied Health College Students
    Su Ol Kim
    Journal of the Korean Society of School Health.2015; 28(3): 158.     CrossRef
  • Nutrition Knowledge, Food Habit Problems and Dietary Attitudes of Nursing Students
    Su-Ol Kim, So-Myeong Kim
    The Journal of Korean Academic Society of Nursing Education.2015; 21(4): 466.     CrossRef
  • Comparative Study on Knowledge of Food Habits and Perception of Beauty between Beauty & Fashion Major and Non-major Female College Students
    Chae-Jeong Han
    Journal of the East Asian Society of Dietary Life.2015; 25(6): 970.     CrossRef
  • Survey on Health-related Factors, Nutrition Knowledge and Food Habits of College Students in Wonju Area
    Seung Lim Lee, Sun Hee Lee
    Korean Journal of Community Nutrition.2015; 20(2): 96.     CrossRef
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[English]
The use Frequency and Amount of Food Sources of Sodium and Knowledge Requirement, and Job Satisfaction of Dietitians and Nutrition Teachers according to the School Types in Busan
Jee Young Yeon, Soon Kyu Lee, Baeg Won Kang
Korean J Community Nutr 2014;19(2):198-211.   Published online April 30, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.2.198
AbstractAbstract PDFPubReader
OBJECTIVES
To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan.
METHODS
A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined.
RESULTS
The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools.
CONCLUSIONS
The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

Citations

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  • 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
  • Status and Need Assessment on Nutrition & Dietary Life Education among Nutrition Teachers in Elementary, Middle and High Schools
    Na Gyeong Oh, Su Jin Gwon, Kyung Won Kim, Cheong Min Sohn, Hae Ryun Park, Jung Sook Seo
    Korean Journal of Community Nutrition.2016; 21(2): 152.     CrossRef
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[English]
Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China
Lin Jiang, Yeon Kyung Lee
Korean J Community Nutr 2013;18(6):555-564.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.555
AbstractAbstract PDFPubReader
The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

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  • Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
    Qi Li, Ji Eun Lee, Jeong Ok Rho
    Journal of the East Asian Society of Dietary Life.2021; 31(2): 91.     CrossRef
  • Comparison Study of Dietary Behavior, Nutrition Knowledge, and Body Weight Perception of Female High School Students in Jeonju, Korea and Jinan, China
    Eun-Jung Joo, Eun-Sook Park
    Korean Journal of Human Ecology.2016; 25(1): 121.     CrossRef
  • Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
    Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
    Korean Journal of Community Nutrition.2016; 21(1): 75.     CrossRef
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A Study on Dietary Habits, Body Satisfaction and Nutritional Knowledge by Body Image of Middle School Girl Students in Chungbuk Area
Jee Young Yeon, Ki Yong Shin, Soon Kyu Lee, Hye Young Lee, Baeg Won Kang, Hye Kyung Park
Korean J Community Nutr 2013;18(5):442-456.   Published online October 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.5.442
AbstractAbstract PDFPubReader
This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

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  • Assessment of Sugar and Sodium Contents and Their Intakes in Snack Food Groups : A Focus on Cookies, Nuts, Fruits, Dairy Products, and Beverages
    Yun-Jung Bae, Kyoung-A Choi, Yu-Mi Kim, Mi-Kyeong Choi
    Journal of the East Asian Society of Dietary Life.2022; 32(4): 263.     CrossRef
  • Body Weight Perception, Mental Health, and Weight Control Behavior in Normal Weight Adolescents: Based on the Korea National Health and Nutrition Examination Survey 2013-2015
    Eun Jee Lee
    Child Health Nursing Research.2017; 23(2): 249.     CrossRef
  • Perception of sugar reduction, nutrition education, and frequency of snacking in children by the self-perceived sweet dietary habits of mothers in Busan
    Jee-Young Yeon, Soon-Kyu Lee
    Nutrition Research and Practice.2016; 10(5): 546.     CrossRef
  • Dietary Behaviors and Total Sugar Intake from Snacks of Female College Students according to Sweet Taste Perception
    Mi-Hyun Kim, Yun-Jung Bae, Jee-Young Yeon
    The Korean Journal of Food And Nutrition.2016; 29(2): 267.     CrossRef
  • Comparative Study on Dietary Habits, Unbalanced Diet and Intake of Food Groups in Middle School Students - by Gender and Region -
    Myung-Hee Kim
    Journal of the East Asian Society of Dietary Life.2015; 25(1): 1.     CrossRef
  • A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area
    Hye-Jin Kim, Kyung-A Lee
    Korean journal of food and cookery science.2015; 31(4): 497.     CrossRef
  • Recognition and Usage of Nutrition Labeling for Processed Foods and Restaurant Meals according to the Effort Level of Healthy Dietary Behavior in 5th Grade Elementary School Girls
    Jin-Ah Moon, Jung-Eun Kong, Gui-Im Moon, Baeg-Won Kang, Jee-Young Yeon
    The Korean Journal of Food And Nutrition.2015; 28(5): 849.     CrossRef
  • Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China
    Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh
    Journal of The Korean Society of Food Culture.2014; 29(6): 648.     CrossRef
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[English]
Effectiveness of Nutrition Education and Counseling on the Salty Taste Assessment, Nutrition Knowledge and Dietary Attitude of Hemodialysis Patients
Young Mi Lee, Yeon Kyung Lee
Korean J Community Nutr 2013;18(4):402-412.   Published online August 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.4.402
AbstractAbstract PDFPubReader
The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

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  • Malnutrition risk, nutritional knowledge, and dietary intake in chronic kidney disease patients on hemodialysis: comparison according to coexisting diabetes
    HyunJung Yoo, Sang Cheol Lee, Hye-Kyeong Kim
    Journal of Nutrition and Health.2024; 57(5): 481.     CrossRef
  • Comparison Between Semi-Quantitative Frequency Methods and 7-day Dietary Records Methods in Food and Nutrition Intake Status For Hemodialysis Patients
    Dong-Ryeol Ryu, Jung-Hyun Kim, Hyun-Jung Kim, Min-Sook Kyung, Jung-Tak Park
    Korean Journal of Community Nutrition.2017; 22(5): 426.     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 PDFPubReader
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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    Eun-Sook Park
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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
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    Eunsook Park
    Korean Journal of Human Ecology.2014; 23(1): 149.     CrossRef
  • Development of Dietary Life Education Textbook and Teaching Manual for Creative Activities in Elementary School
    Eun Sil Her
    Korean Journal of Community Nutrition.2013; 18(3): 203.     CrossRef
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[English]
The Effect of NutriPlus Program among 1-5 Year Children in Daejeon Area - The Improvement in Nutritional Status of Children and Nutrition Knowledge and Attitude of Parents -
Seon A Park, Eun Young Yoon
Korean J Community Nutr 2013;18(1):1-10.   Published online February 28, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.1.1
AbstractAbstract PDFPubReader
This study investigated the effect of nutritional improvement of 1-5 year children participated in NutriPlus program. The program was carried out at Public health Center, Daedeok-gu, Daejeon from March 2009 to April 2011. The subjects were selected among applicants for low-income family financing of the government and included 90 children and their parents. they were divided into 2 groups (less than 6 months and more than 6 months of participation in the study). We analyzed the effects of NutriPlus program and nutrition education in both study groups. The results of this study were summarized as follows: The number of children with less than 10th percentile in height and weight and weight for height was decreased. The anemia prevalence rate was reduced from 64.4% to 8.9%. NAR value of subjects increased for energy, protein, calcium, iron, vitamin A, riboflavin, niacin and vitamin C. The education program improved knowledge and attitude of the parents. In nutrition knowledge according to the income level, there were greater changes in the group of less than 100% compared to the subsistence. In nutrition attitude according to the education level, there were greater changes in the group of middle school graduates than in high school graduates or college graduates. There were no difference between less than 6 months group and more than 6 months group in improvement of hemoglobin level, anthropometric data and nutrients intakes. Based on these results, we conclude that providing supplementary food to children and nutrition education brought positive effects on growth of the children.

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[English]
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 PDFPubReader
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.

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  • Effect of Nutrition Education on Reduced Sugar Intake in Elementary School Students
    Young-Mi Seo, Ok-Jin Park, Min-June Lee
    Journal of the East Asian Society of Dietary Life.2021; 31(1): 14.     CrossRef
  • Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
    A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
    Korean Journal of Community Nutrition.2016; 21(3): 274.     CrossRef
  • 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]
Effects of a Health Education Program for Elementary School Children in Gyeonggi-do Rural Area
Jae Yeon Lim, Hye Bock Na
Korean J Community Nutr 2011;16(1):1-13.   Published online February 28, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.1.1
AbstractAbstract PDFPubReader
The purpose of this study was to implement and evaluate the health education program for elementary school children. The program consisted of nutritional education and physical exercise. The subjects composed of 89 school children, first through sixth grade (n = 100), who had completed ten weeks of health education program from April through July 2010. Pre-post intervention design was used to evaluate the program effectiveness. After completing health education program, the number of overweight subjects decreased (boys 13 to 11 and girls 11 to 9) and the number of obese subjects decreased from 5 to 4 for boys and 4 to 2 for girls The number of sit-ups significantly increased in both 1-2 grade girls and 3-4 grade girls. Backward trunk extension of 1-2 grade girls also significantly increased (p < 0.05). The level of serum total cholesterol decreased from 171.8 mg/dL to 153.5 mg/dL (p < 0.001). Hypercholesterolemia (above 239 mg/dL), hyperLDLcholesterolemia (above 175 mg/dL) and low level hemoglobin subjects changed to normal levels. Total score of nutrition knowledge increased from 5.9 to 6.1 (p < 0.05), percentage of perception answers increased significantly in 5 out of 10 items and percentage of correct answers increased significantly in 6 out of 10 items (p < 0.05). Three food habits improved, including, "having breakfast", "having diverse foods" and "having vegetables per meal" (p < 0.05). Two self-efficacy items improved significantly, including, "having meals slowly", "having exercise instead of watching TV or computer" (p < 0.05). These results suggest that health education program for elementary school children including nutritional education and physical exercise may be effective to improve their anthropometric characteristics, physical fitness, hyperlipidemia, nutrition knowledge, food habits and self-efficacy.

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  • Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
    Mi-Ran Park, Sook-Bae Kim
    Korean Journal of Community Nutrition.2018; 23(1): 13.     CrossRef
  • Effectiveness Evaluation of Food Allergy Education Program for Elementary School Children
    Harim Kim, Kyunghee Song, Youngmi Lee, Youngshin Han, Bomi Kang, Soun Ju Kweoun
    Journal of the East Asian Society of Dietary Life.2015; 25(6): 1058.     CrossRef
  • Effects of Dietary Education on Elementary Children in After-school Program in Seoul
    Kyung-Hee Kim
    Journal of the Korean Society of Food Culture.2014; 29(2): 222.     CrossRef
  • Perception on Nutrition Labeling of the Processed Food among Elementary School Students and Parents in Daegu Area
    Jung Mi Kim, Mi Hee Lee, Nan Hee Lee
    The Korean Journal of Food And Nutrition.2014; 27(6): 1107.     CrossRef
  • Relationships between Eating Behavior, Dietary Self-Efficacy, and Nutrition Knowledge of Elementary School Students by Food Service Type in Gangwon Province
    Hyang-Rye Won, Gi-Beum Shin
    Journal of the Korean Society of Food Science and Nutrition.2012; 41(5): 638.     CrossRef
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[English]
Effect of Two-year Course of Food and Nutrition on Improving Nutrition Knowledge, Dietary Attitudes and Food Habits of Junior College Female Students
Hyun Joo Kang, Ki Won Byun
Korean J Community Nutr 2010;15(6):750-759.   Published online December 31, 2010
AbstractAbstract PDF
This study was conducted to investigate the effect of two-year course of food and nutrition on improving nutrition knowledge, dietary attitudes and food habits of junior college female students by questionnaires. The subjects were 108 college female students enrolled in the department of food and nutrition in Gyeonggi area. The results were as follows: There were no significant changes in the weights and BMI (Body Mass Index) after 2-yr course of food and nutrition. Nutrition knowledge (14.7 vs 16.3, p < 0.001) and dietary attitude (34.3 vs 35.8, p < 0.01) increased significantly after 2-yr course. However, no significant changes in food habit were observed. Among nutrition knowledge, the scores of functions (4.5 vs 5.2, p < 0.001) and understanding (6.7 vs 7.4, p < 0.01) of nutrients were significantly increased. The recognition of nutrition knowledge increased significantly (83.1 vs 95.7, p < 0.001). Among food habit, dietary habit (13.2 vs 12.5, p < 0.01) and health related habit (15.6 vs 14.6, p < 0.001) were significantly lowered after 2-yr course. The change in dietary attitudes showed significantly positive correlation with food habit changes (p < 0.05). These results showed that 2-yr course of Food and Nutrition had improved the nutrition knowledge and dietary attitudes. Therefore, providing the more systematic and appropriate nutrition education to students during their study period will be improved dietary attitudes and food habits.
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[English]
Evaluation of Nutrition Education for Preschool Children Using Picture-Questionnaire
Saet Byol Hong, Hae Ryun Park, Gyeong Ah Go, Gye Ok Jeong, Kyung Hee Song
Korean J Community Nutr 2010;15(4):475-484.   Published online August 31, 2010
AbstractAbstract PDF
The purpose of this study was to evaluate the effect of the nutrition education on preschool children's nutrition knowledge and behaviors. The study subjects were preschool children attending J kindergarten located in Wonju. Each of the control group and the education group consisted of 49 children and the education group was exposed to nutrition education while the control group did not. The nutrition education intervention lasted 9 weeks weekly basis. The t-test for the homogeneity of each group showed no meaningful difference at the beginning point of nutrition education. After nutrition education a test of nutrition knowledge using picture-questionnaire was carried out by the researcher for the subjects of education group and control group and the caretakers of the education group were offered self-administered questionnaire on the changes in children's dietary behaviors. The results of the study were as follows: 1. Nutrition education intervention showed a meaningful difference in children's understanding nutrition; the kinds and function of food, the relationship between food and body, the function of nutrients and enhanced their idea on hygiene compared to the control group (p < p.005). 2. However, nutrition education intervention made no statistically meaningful difference in children's dietary behaviors such as having breakfast, keeping balanced diet, washing hands before meals, saying "thanks" before and after meals, cleaning the table after meals, brushing teeth after meals and so on. Therefore, we found that it is hard to expect children to correct their dietary behaviors in such a short period of 9 weeks and nutrition education for preschool children should be offered to caretakers at the same time.
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[English]
Intakes and Beliefs of Vegetables and Fruits, Self-Efficacy, Nutrition Knowledge, Eating Behavior of Elementary School Students in Kyunggi Area
Soo Young Na, Seo Yeon Ko, Sun Hee Eom, Kyung Won Kim
Korean J Community Nutr 2010;15(3):329-341.   Published online June 30, 2010
AbstractAbstract PDF
The purpose of this study was to examine vegetable & fruit (V/F) intakes, beliefs and self-efficacy regarding V/F consumption, nutrition knowledge and eating behavior of elementary students. A survey was conducted to the 4th graders (n = 234) at two elementary schools in Guri, Kyunggi-do. About one-fourth of subjects were overweight or obese. Subjects had 4.2 servings of V/F a day, consuming 340.2 g of V/F. Girls consumed significantly more amounts of vegetables than boys (p < 0.05). Girls were more favorable regarding V/F consumption (p < 0.01), and believed more strongly on advantages of having V/F such as "good for skin", constipation prevention (p < 0.001) and cancer prevention (p < 0.05). Boys felt more strongly in disadvantages or barriers of eating V/F, including mother's cooking time constraints (p < 0.01), lack of past experience of eating V/F, and family members' disliking of V/F (p < 0.05). Girls felt more confident in eating V/F (p < 0.05) than boys; they also felt more confident in specific items of "eating fruits/salads instead of cookies/chips for snack" and "eating fruit juice/vegetable juice instead of soda" (p < 0.01). Subjects showed low level of nutrition knowledge, especially in items such as balanced meals, recommended servings of V/F and vitamin deficiency. Compared to boys, girls had more desirable eating behavior such as eating adequate amount of meals (p < 0.001), having a variety of foods, eating fruits daily, and having fatty foods less frequently (p < 0.05). Intakes of Ca and K were quite below the recommended level, while the intakes of protein, Na and vitamin A intake were much above the Dietary Reference Intakes (DRI) for 9-11 old children. Nutrient intakes expressed as %DRI was higher in girls for vitamin A (p < 0.01), energy and riboflavin (p < 0.05). High V/F consumption group (> or = 5 servings of V/F a day) compared to the counterparts showed higher self-efficacy and had better eating behaviors. Nutrition education for children should focus on increasing consumption of V/F, by helping them to increase self-efficacy for eating V/F and to recognize the benefits and reduce the barriers of eating V/F, especially in boys. It is also needed to provide nutrition information for balanced meals or increasing V/F consumption, and help the children to adopt desirable eating behavior.
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[English]
A Study on Nursery School Teacher's Knowledge and Education of Nutrition Care in Gwang-Ju
Jin Song, Young Ran Heo
Korean J Community Nutr 2010;15(2):159-168.   Published online April 30, 2010
AbstractAbstract PDF
This study was done to come up with a solution to effectively increase nutrition knowledge and education among nursery school teachers in the Gwang-ju metropolitan city area. The scores of teacher's nutrition knowledge were around the average of 9.4 points on a 15-point scale, which is about 63.1 points on a 100-point scale. When the types of subjects were compared, we recognized that the nursery school teachers with a college degree or those who have any training/education in nutrition had the highest scores in nutrition knowledge. Also, the nursery schools who have more than 101 children or public nursery schools had the highest scores in nutrition knowledge (p < 0.05). We can conclude that the knowledge of nutrition of nursery teachers is very lacking and it is not as high as it should be. In addition, we can also see that the dietary guidance and nutrition education time spent towards the children was very short. The lack of professional knowledge and education seems to be due to shortage of educational materials and because the teachers themselves lack the knowledge to pass on to their predecessors. In fact, even the teachers themselves feel the need to set up more nutrition-related education programs, obtain more guides and materials to teach them, as well as implement more organized and systemized teaching methods.
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[English]
Snack Consumption Behaviors and Nutrition Knowledge among Elementary School Students in Siheung-si
Eun A Cho, Soo Kyung Lee, Gyu Jin Heo
Korean J Community Nutr 2010;15(2):169-179.   Published online April 30, 2010
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Good snack consumption behaviors are important among elementary students because snack provides additional energy and nutrients and because good dietary behaviors should be formed during early stages of life. This study investigated, among elementary school students, 1) snack consumption behaviors, 2) snack-related nutrition knowledge level, and 3) relationships between snack behaviors and snack-related nutrition knowledge. A convenience sample (N = 372), drawn from 5th and 6th graders of an elementary schools in Siheung-si, Gyeonggi-do, completed a pre-tested questionnaire. More than 85% of the participants snacked more than once per week. Most (77%) had their snacks at home. Fruit and fruit juice were the most frequently consumed and the most liked snack items. Taste was the most important in choosing a snack item closely followed by health/nutrition. Snack-related knowledge level was relatively high and the participants obtained their nutrition knowledge through mass media (30.4%) and family/friends (29.0%). Snack-related nutrition knowledge level and snack consumption behaviors showed positive relationships in various areas such as choosing more nutritious snack items and checking nutrition labels. Although this study was limited by its cross-sectional study design, these positive relationships suggest that better nutrition knowledge could result in better behaviors. Results of this study indicated that factual nutritional knowledge has been well transmitted to students. Therefore, future nutrition education on snacking could focus more on providing problem-solving and operational knowledge.
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[English]
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
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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]
A Study on Nutrition Knowledge, Dietary Attitudes and Nutrition Education Needs among Child-Care Teachers
Kyung Suk Choi
Korean J Community Nutr 2010;15(1):137-148.   Published online February 28, 2010
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This study was conducted on 175 child-care teachers, who participated in in-service education, to research the methods to improve child-care teacher's nutrition management capability for infants and children. Investigated results of child-care teachers' nutrition knowledge, dietary attitude status, and needs on nutrition education in child-care centers are as follows: The score of child-care teachers' nutrition knowledge was 10.83 points out of 15, which is about 72%. Total score increased as teachers' age but not significantly different from their career duration, since teachers who have a child-care career less than 5 years acquired 10.91 points, which is higher than 10.64 points of teachers having more than 5 years of child-care career. Teachers' average recognition to the nutrition knowledge was 90.6%, increased significantly by the older they are, and decreased according to the accumulation of their career. The average accuracy of the nutrition knowledge was 79.7%, increased in proportion to the teachers' age. The marks of child-care teachers' dietary attitude were 41.3 points (possible score range 5-50) and 83%, older teachers tended to have more desirable dietary attitude. As indicated by the increment of child-care career, the score of emotional attitude tended to be increased but which of cognitive and behavioral attitude showed a declining tendency. Nutrition information which child-care teachers were mainly interested in were correct selection of food (58.1%), obesity and weight management (52.7%), and nutrient content of food (44.9%). Nutrition education contents which child-care teachers needed were 'nutritious food and menu for child' (72.2%), 'health management of child' (69.2%) and meal management of child (40.2%). Nutrition education methods, which child-care teachers considered as of desirable ones, were cooking class of small scale (31.8%), visiting class at child-care center (26.5%). In consequence, the nutrition knowledge and dietary attitude of child-care teachers were not good and showed different issues by age and career duration. Therefore, it is requisite to intensify nutrition management courses in child-care teachers' qualification and in-service education courses which has actual necessity and suitability based on teachers' age, career, and the type of child-care center, and to disseminate these through public health centers and child-care & education information centers to pursue the efficient balance of nutrition education programs.
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Korean J Community Nutr : Korean Journal of Community Nutrition
© The Korean Society of Community Nutrition.
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