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- Status and Needs Assessment on Nutrition Management and Meal Service for Elementary · Middle · High School Athletes among Athlete's Parents
- Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim
- Korean J Community Nutr 2019;24(1):47-59. Published online February 28, 2019
- DOI: https://doi.org/10.5720/kjcn.2019.24.1.47
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Abstract
PDF
PubReader - OBJECTIVES
Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents.
METHODS
The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a χ2-test or ANOVA.
RESULTS
Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p < 0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p < 0.05), preferred food (p < 0.001), and meal type (p < 0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency.
CONCLUSIONS
Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.
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- [English]
- Needs for Development of IT-based Nutritional Management Program for Women with Gestational Diabetes Mellitus
- Chan Jung Han, Sun Young Lim, Eunsuk Oh, Yoon Hee Choi, Kun Ho Yoon, Jin Hee Lee
- Korean J Community Nutr 2017;22(3):207-217. Published online June 30, 2017
- DOI: https://doi.org/10.5720/kjcn.2017.22.3.207
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Abstract
PDFPubReader
- OBJECTIVES
The aim of this study was to examine self-management status, nutritional knowledge, barrier factors in dietary management and needs of nutritional management program for women with Gestational Diabetes Mellitus (GDM).
METHODS
A total of 100 women with GDM were recruited from secondary and tertiary hospitals in Seoul. The questionnaire composed of general characteristics, status of self-management, dietary habits, nutrition knowledge, barrier factors in dietary management, needs for nutrition information contents and nutritional management programs. Data were collected by a self-administered questionnaire. All data were statistically analyzed using student's t-test and chi-square test using SAS 9.3.
RESULTS
About 35% of the subjects reported that they practiced medical nutrition and exercise therapy for GDM control. The main sources of nutrition information were ‘internet (50.0%)’ and ‘expert advice (45.0%)’. More than 70% of the subjects experienced nutrition education. The mean score of nutrition knowledge was 7.5 point out of 10, and only about half of the subjects were reported to be correctly aware of some questions such as ‘the cause of ketosis’, ‘the goal of nutrition management for GDM’, ‘the importance of sugar restriction on breakfast’. The major obstructive factors in dietary management were ‘eating more than planned when dining out’, ‘finding the appropriate menu when dining out’. The preferred nutrition information contents in developing management program were ‘nutritional information of food’, ‘recommended food by major nutrients’, ‘the relationship between blood glucose and food’, ‘tips on menu selection at eating out’. The subjects reported that they need management program such as ‘example of menu by calorie prescription’, ‘recommended weight gain guide’, ‘meal recording and dietary assessment’, ‘expert recommendation’, ‘sharing know-how’.
CONCLUSIONS
Based on the results of this study, it is necessary to develop a program that provide personalized information by identifying the individual characteristics of the subjects and expert feedback function through various information and nutrition information contents that can be used in real life. -
Citations
Citations to this article as recorded by
- Chronically ailing or failing chronically: a typology of South African diners living with diabetes
Adam Viljoen, Martinette Kruger
International Journal of Spa and Wellness.2024; 7(2): 109. CrossRef - Machine Learning-Based Prediction of Abdominal Subcutaneous Fat Thickness During Pregnancy
Moon Sook Hwang, Eunjeong Song, Jeonghee Ahn, Seungmi Park
Metabolic Syndrome and Related Disorders.2023; 21(9): 479. CrossRef - Current Status and Effects of Nutrition Education Programs for Diabetic Patients in Korea
Hae Jin Kang
The Journal of Korean Diabetes.2018; 19(2): 106. CrossRef
- Chronically ailing or failing chronically: a typology of South African diners living with diabetes
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- 3 Crossref
- [English]
- 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 J Community Nutr 2016;21(2):152-164. Published online April 30, 2016
- DOI: https://doi.org/10.5720/kjcn.2016.21.2.152
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Abstract
PDFPubReader
- OBJECTIVES
This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools.
METHODS
Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups.
RESULTS
Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activities·extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools.
CONCLUSIONS
Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers. -
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 - Nutrition teacher’s perception and current status of nutrition education for free learning semester program: a preliminary study
Mi Joo Park, Jeong-Hwa Choi, Young-Ran Heo
Korean Journal of Community Nutrition.2023; 28(1): 24. 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 - Evaluation of the Need for Obesity Prevention Education Programs through Analysis of Factors Affecting Student Obesity Factors in Seoul during the COVID-19 Pandemic
Seoung Hi Kim, Seonyeong Baek, Min Jeong Choi, Sunny Ham
Journal of the East Asian Society of Dietary Life.2022; 32(3): 214. CrossRef - 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 - Analysis of the consumer perception and related education effect on the reduction of sugar for elementary school students in Seoul and Gyeonggi-do
Ki Nam Kim, Jung Sug Lee, Jee-Seon Shim, Hae Kyung Chung, Hae Rang Chung, Moon-Jeong Chang
Journal of Nutrition and Health.2020; 53(3): 303. CrossRef - Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area: Based on Nutrition Quotient
Yun-Jung Bae, Seo Young Park, Hye-Rin Bak
Korean Journal of Community Nutrition.2020; 25(3): 179. CrossRef - What Are the Barriers at Home and School to Healthy Eating?: Overweight/Obese Child and Parent Perspectives
Hee Soon KIM, Jiyoung PARK, Yumi MA, Mihae IM
Journal of Nursing Research.2019; 27(5): e48. CrossRef - Effect of Dietary Education Experience (Home, School, and Mass Media) on Food Consumer Information literacy
Ji Eun Kim, Kyoung Sook Choi
Korean Journal of Community Nutrition.2019; 24(5): 363. CrossRef - Status and Needs Assessment on Nutrition Management and Meal Service for Elementary · Middle · High School Athletes among Athlete's Parents
Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim
Korean Journal of Community Nutrition.2019; 24(1): 47. CrossRef - Status and needs of nutrition education for children's sugars intake reduction in elementary school
Mi-Hyun Kim, Jee-Young Yeon
Journal of Nutrition and Health.2018; 51(5): 433. CrossRef - Current status of dietary education in elementary, middle and high school in Gyeonggi province: Comparison according to school level and placement of nutrition teacher
Youngmi Lee, Soo Youn Kwon, Ji Hea Kim, Ok Sun Kim
Journal of Nutrition and Health.2017; 50(6): 645. CrossRef - Evaluation of educational school meal programs in Gyeonggi province, South Korea
Youngmi Lee, Oksun Kim, Uiok Lee, Sooyoun Kwon
Journal of Nutrition and Health.2017; 50(1): 111. CrossRef - Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas
Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef
- Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
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- 14 Crossref
- [English]
- Intake Pattern and Needs Assessment for the Development of Web-Contents on Health Functional Foods according to Age of Adults
- Jeong Ohn, Jung Hee Kim
- Korean J Community Nutr 2012;17(1):26-37. Published online February 29, 2012
- DOI: https://doi.org/10.5720/kjcn.2012.17.1.26
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Abstract
PDFPubReader
- This study was done to analyze the consumption patterns of health functional food (HFF) as well as to perform needs assessment for the development of web-contents on HFF according to age of adults. The subjects were 238 male and female adults, divided into 4 groups by their age. This study collected all information by self-administrated questionnaires. The awareness on HFF was high in the older adults. The younger adults showed more negative responses to reliability and safety on HFF. The main reason for the consumption of HFF was to supplement nutrients and to prevent diseases. The main types of HFF consumed by adults were nutritional supplementary food, red ginseng products, and glucosamine products. There was higher consumption of nutritional supplementary food in the younger adults and glucosamine products in the older adults. Internet users had low level of satisfaction, with tendency to complain poor contents, reliability, difficulties in searching as problems of the pre-existing HFF websites. As useful methods for provision of information on HFF, most adults wanted general information, articles written by experts and videos. They also wanted to know the safety and side effects of HFF. Requirement of contents composition were various in-depth information, clear indication of citation, fresh updated data while that of display composition was easily-findable, uncomplicated, allowing mutual exchange of communication through bulletin board. These results can be used as basic data that reflect the consumer's needs for developing HFF web-contents according to age of adults.
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Citations
Citations to this article as recorded by- Systematic Search and Qualitative Evaluation of Dietary Supplement Mobile Applications: Using the Mobile Application Rating Scale (MARS)
Hyeon Ji Lee, Si Hyun Seong, Hyunjin Chung, Yun Jeong Lee, Jae-Hyun Kim
Korean Journal of Clinical Pharmacy.2023; 33(1): 51. CrossRef - Optimization of an analytical HPLC-DAD method for detecting hydroxycinnamic acid derivatives from mixtures of Saussurea grandifolia and Taraxacum coreanum
Hak-Dong Lee, Leo Adrianne Paje, Sullim Lee, Ki Sung Kang, Kyungki Hong, Hyukjin Kwon, Sanghyun Lee
Applied Biological Chemistry.2021;[Epub] CrossRef - Qualitative Study on Consumer Experience of Digestive Enzymes Containing Medicinal Herbs
Sang-Hoon Yoon, Jungtae Leem, Younghee Yun, Ye-Yong Choi, Eunji Lee, Jongseung Park, Moonjoo Cheong
The Journal of Internal Korean Medicine.2020; 41(1): 14. CrossRef - Relationship between job stress, health functional food selection attributes, and consumption values among workers for information technology in Gyeonggi area
Ji-Eun Jung, Sung-Eun Kim
Journal of Nutrition and Health.2020; 53(1): 54. CrossRef - Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer
Su Jin Kim, Seon Young You, Min A Lee, Eunju Park
Korean Journal of Community Nutrition.2019; 24(5): 374. CrossRef - Consumer Perception Survey on the Health Functional Foods for Weight Control
Mi-Young Park, Kyung-Hye Kong, Myoungsook Lee
Journal of the East Asian Society of Dietary Life.2019; 29(2): 148. CrossRef - Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik
Mi-Hyun Kim, Jeonghee Surh
Korean Journal of Food and Cookery Science.2018; 34(5): 484. CrossRef - Clinical Information on Green Tea Extract Used for Weight Loss
Youngjin Youn, Sangyoon Shin, Kyeong Hye Jeong, Euni Lee
Korean Journal of Clinical Pharmacy.2018; 28(4): 342. CrossRef - The effects of cold treatment on the pupal period, emergence rate, and number of Protaetia brevitarsis larvae spawned
Heeseung Jang, Moon Bo Choi, Hyoki Lee, Yeongbu Kim, Ohseok Kwon
Entomological Research.2018; 48(6): 550. CrossRef - Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeonggi-do Area
Young-Soon Kim, Byung Bum Choi
The Korean Journal of Food And Nutrition.2016; 29(2): 206. CrossRef - A Study on Perception and Usage Status on Health Functional Foods in Women according to Menopause Status
Heesook Lim, Tae-Hee Kim, Hae-Hyeog Lee
Journal of Menopausal Medicine.2016; 22(1): 20. CrossRef - Analysis for Individual-authorization of Functional Food Materials in Korea
Chang-Gue Son
Journal of Korean Medicine.2015; 36(4): 35. CrossRef - Influencing Factors of Sales Process and Task Education on Sales of Health Functional Food in Door-to-door Saleswomen
Minyoung Nam, Sun Yoon, Hae-Young Lee, Hye-Kyung Chung
Journal of the Korean Society of Food Culture.2014; 29(4): 326. CrossRef - Progress of Functional Food Market in Korea and Strategy of Korean Medicine
Son Chang-Gue
Journal of Korean Medicine.2014; 35(1): 68. CrossRef - The relationship between Intake of Health Foods and Dietary Behavior in Middle-Aged Women
Mi-Hee Kim, Hye-Jin Lee, Mi-Jeong Kim, Kyung-Hea Lee
Korean Journal of Community Nutrition.2014; 19(5): 436. CrossRef - Industry and Consumers Awareness for Effective Management of Functional Animal-based Foods in South Korea
Seo-Hyun Wi, Jung-Min Park, Sung-Hwan Wee, Jae-Woo Park, Jin-Man Kim
Preventive Nutrition and Food Science.2013; 18(4): 242. CrossRef - Effect of Korean black raspberry (Rubus coreanus Miquel) fruit administration on DNA damage levels in smokers and screening biomarker investigation using 1H-NMR-based metabolic profiling
Hyo Won Suh, So-Hyun Kim, Shin Jung Park, Sun-Hee Hyun, Seok-Young Lee, Joong-Hyuck Auh, Hong Jin Lee, Soo-Muk Cho, Jung-Hyun Kim, Hyung-Kyoon Choi
Food Research International.2013; 54(1): 1255. CrossRef - Study on purchase and intake patterns of individuals consuming dietary formula for weight control or health/functional foods
Hye Suk Won, Hyo Jin Lee, Jin Sook Kwak, Joohee Kim, Mi Kyung Kim, Oran Kwon
Korean Journal of Nutrition.2012; 45(6): 541. CrossRef
- Systematic Search and Qualitative Evaluation of Dietary Supplement Mobile Applications: Using the Mobile Application Rating Scale (MARS)
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- 18 Crossref
- [English]
- Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians
- Yun Ahn, Hyungmee Kim, Jung Sook Seo, Eun Young Yoon, Hyun Joo Bae, Kyungwon Kim
- Korean J Community Nutr 2007;12(4):405-416. Published online August 31, 2007
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Abstract
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- This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (< or = 10 years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1%) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/ internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.
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- [English]
- Needs Assessment of Nutrition Programs in Public Health Center by General Characteristics and Body Mass Index of Community Residents
- Hyojee Joung, Byung Chul Ahn
- Korean J Community Nutr 2005;10(1):122-131. Published online February 28, 2005
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Abstract
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- The purpose of this study was to assess the needs for nutrition programs in the public health centers by general characteristics and body mass index (BMI) of community residents. Information of general characteristics of study participants including age, education, income, marital status, residence, and job, and resident's interest in nutrition programs, the preferred educational methods and the willingness to participate in nutrition programs were collected by an interview. Weight and height were measured and were used to calculate the BMI. The program that resident's were most interested in was 'diet therapy for chronic disease and counseling' (28.5%), followed by 'nutritional management for the elderly' (21.1%), and 'obesity and weight control' (17.1%). 'Education and counseling by nutrition professionals' was the most preferred educational method. Among the programs that the subjects would participate in, if they were offered in public health centers, 65.8% subjects would participate in 'diet therapy for chronic disease and counseling' programs, 64.9% would participate in 'nutritional management for the elderly' programs and 52.2% would participate in 'obesity and weight control' programs. The contents of programs that the subjects were interested in, the preferred methods and their willingness to participate nutrition programs differed significantly by age, income, education, marital status, and body mass index. The results imply that the planning of nutrition interventions in the public health centers must be tailored and targeted group specific by taking the participants general characteristics and body mass index into consideration. This would surely increase the nutrition program's effectiveness
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