Korean Journal of Community Nutrition

Research Articles

[Korean]
A study on the development of nutrition counseling manual and curriculum for the disabled in Korea: a mixed-methods study: Kyoung-Min Lee, Woo-jeong Kim, So-young Kim, Young-mi Park, Hwa-young Yoon, Min-Sun Jeon; Korean J Community Nutr 2025;30(5):376-388. Published online October 31, 2025; DOI: https://doi.org/10.5720/kjcn.2025.00192

Abstract PDF: Objectives
Individuals with disabilities require targeted interventions to ameliorate disability-related conditions and improve overall health status. Nutritional challenges and counseling needs vary according to the type of disability, necessitating comprehensive assessments of dietary habits, physical activity, and food intake. Compared to traditional education, nutrition counseling offers a more sustainable and environmentally adaptable approach that effectively addresses individualized nutritional issues. Therefore, this study aimed to develop and evaluate a practical nutrition counseling manual and meal guidelines for people with disabilities in Korea, addressing their diverse dietary needs and improving nutritional care in social welfare facilities.
Methods
A four-stage integrated research design was employed. Stage 1 involved qualitative research through in-depth interviews with 11 facility staff. In Stage 2, a nationwide survey (n = 249) was conducted based on the results of the interviews. Stage 3 integrated both qualitative and quantitative findings. Stage 4 focused on developing and evaluating a nutrition counseling manual and five types of meal guidelines through feedback from 26 nutritionists at 24 Korean Centers for Social Welfare Foodservice Management.
Results
Six major nutrition counseling topics were identified: healthy eating, managing salt and sugar intake, dysphagia diet, appropriate intake, and hygiene. The manual and guidelines demonstrated high field usability, with average satisfaction scores of 3.98 and 3.99, respectively.
Conclusion
The integrated study resulted in the development of a specialized nutrition counseling manual and handbook for individuals with disabilities in Korean social welfare facilities. The materials were revised and improved based on practical evaluations by dietitians, enhancing their field applicability. These tools are expected to contribute to better dietary management and health promotion among facility residents. The developed materials reflect the real-world needs of people with disabilities and offer practical tools for effective nutrition counseling and dietary management in institutional settings.

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[Korean]
Development and applicability evaluation of a nutrition education program for residents and users of disability social welfare facilities in Korea: a mixed-methods study: Jin-kyung Kim, Kyoung-min Lee, Min-sun Jeon; Korean J Community Nutr 2025;30(1):64-74. Published online February 28, 2025; DOI: https://doi.org/10.5720/kjcn.2025.00017

Abstract PDF

Objectives
This study aimed to develop a nutrition education program based on social cognitive theory to promote the health of individuals using facilities for people with disabilities. It also sought to evaluate the applicability of the educational materials through assessments by counselors at the Social Welfare Food Service Management Support Center.
Methods
A group of six experts developed the program based on a needs assessment of nutrition education in facilities for individuals with disabilities. Applicability was evaluated through an online survey of 26 counselors from Social Welfare Food Service Management Support Centers nationwide in July 2023, and the results were analyzed.
Results
The nutrition education program includes a basic course on personal hygiene, dining etiquette, picky eating prevention, and obesity management. The advanced course covers dietary management for chronic diseases, such as meal planning for hypertension, diabetes management, and dietary principles for dysphagia. Additionally, lecture PPTs, individual activity sheets, and experiential teaching aids were developed. Applicability evaluations showed high scores, with the teaching-learning plan and PPT averaging 4.15 and the experiential teaching aids scoring 4.17, all above 4.0.
Conclusion
This study developed a nutrition education program for individuals with disabilities and assessed its applicability and usability. Implementing this program in disability welfare institutions could enhance health promotion and improve the quality of life for individuals with disabilities.

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Development of a standard nutrition management model algorithm for personalized care in social welfare facilities for the disabled
Su-Jin Lee, Ji-Won Kang, Sil Ah Kim, Kirang Kim, Sohyun Park, Jieun Oh, Hyunjoo Ryou, Ji-Yun Hwang
Journal of Nutrition and Health.2025; 58(5): 498. CrossRef

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[Korean]
Development and application of a dietary program to reduce sugar intake using a living lab approach in Korea: an intervention study: Jung-Hyun Kim, Min Sook Kyung, Seul Ki Choi; Korean J Community Nutr 2024;29(6):504-513. Published online December 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00318

Abstract PDF: Objectives
This study aimed to develop and apply a dietary program to reduce sugar intake among community residents using a Living Lab approach.
Methods
We developed and applied a community-based dietary program to reduce sugar intake. Participants were recruited from community organizations, including a children’s food service management center, elementary to high schools, a university, a family center, a community health center, and an elderly welfare center. The dietary program was conducted in two phases; start and next levels. The start level included a pre-assessment of dietary behaviors and participation in educational platforms, whereas the next level included activities using educational platforms, tailored mission and feedback, and pre- and post-surveys. Extension educators at each community organization implemented the dietary program following organization-specific guidelines. Changes in participants’ nutrition knowledge, dietary behaviors and perceptions, self-efficacy, intention to reduce sugar intake, and participants’ program satisfaction were analyzed using paired t-tests.
Results
In total, 1,238 and 339 individuals participated in the start and next level, respectively. Participants reported significantly lower scores on dietary behavior items regarding drinking more juice or soft drinks after program participation (P = 0.009) and craving sweet foods (P = 0.046). They reported a higher intention to take interest in sugar content in food (P = 0.009) and lower-sugar recipes (P = 0.019), eat less food with high sugar content (P = 0.020), and drink water or sparkling water instead of soft drinks (P = 0.042). Nutrition knowledge did not significantly change after program participation. Program satisfaction significantly increased from the start level to the next level (P<0.050).
Conclusion
This study showed the potential of using a Living Lab approach to implement community-wide dietary interventions. Further research is required to evaluate the effectiveness of the Living Lab approach in various community settings.

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[English]
Effects of a nutrition education program on metabolic syndrome risk factors in middle-aged Korean adults: an intervention study: Minji Kang, Young-Hee Park, Subeen Kim, Eunyoung Tak, Hyun Wook Baik, Hee Young Paik, Hyojee Joung; Korean J Community Nutr 2024;29(4):265-277. Published online August 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00005

Abstract PDF: Objectives
This study was conducted to evaluate the effects of a nutrition education program on metabolic syndrome in middle-aged Korean adults.
Methods
A total of 411 Korean adults 30–59 years of age were allocated randomly into three groups: the nutrition education group for promoting Han-sik consumption (HG), the nutrition education group for eating balanced diet (EG), and the control group (CG). The HG and EG received four face-to-face nutrition education sessions over 16 weeks to improve nutritional problems based on the individual’ usual diet. Effectiveness of the program was evaluated with the differences of self-reported dietary behaviors, dietary intakes, anthropometric measurements and biochemical indices between the baseline and the end of the nutrition education program. The changes within groups were analyzed using paired t-test and McNemar test and effectiveness among three groups was analyzed by repeated analysis of variance.
Results
After the nutrition education, the percentages of participants who achieved the recommended food group consumption in the Korean Food Guidance Systems significantly increased in HG (P = 0.022). Body weight (P = 0.007), body mass index (P = 0.002), and triglycerides (P = 0.002) significantly decreased in HG. Waist circumference and diastolic blood pressure decreased in all three groups (P < 0.05).
Conclusions
This study found that tailored nutrition education program for middle aged Korean adults showed beneficial effects on improving dietary behaviors and metabolic syndrome risk factors. Further studies are needed to assess the long-term effects of the nutrition education programs on metabolic syndrome risks.

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[English]
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 J Community Nutr 2024;29(2):97-113. Published online April 24, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.2.97

Abstract PDF: Objectives
Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program.
Methods
A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant.
Results
Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: “nutritionally balanced diet” (11.9%), “purchasing safe food ingredients” (10.9%), and “healthy eating habits” (9.9%).
Conclusions
The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

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[English]
Nutrition education programs necessary for social welfare facilities for persons with disabilities: a cross-sectional study: Jinkyung Kim, Min-Sun Jeon; Korean J Community Nutr 2024;29(1):1-15. Published online February 29, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.1.1

Abstract PDF

Objectives
This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field.
Methods
Altogether, 249 employees working in social welfare facilities for people with disabilities were included in the study. Data on the health status of residents/users, meal management, nutritional education, nutritional education needs, and awareness of nutritional education were obtained through online surveys. A descriptive analysis was conducted to analyze the demographic characteristics, needs, and perceptions of the respondents, and independent t-tests and χ² tests were performed to analyze and compare the differences between residential and daycare facilities.
Results
The majority of residents/users of social welfare facilities for persons with disabilities have developmental disabilities. When educating residents with residents/users of social welfare facilities, ‘personal hygiene’ was the most necessary topic, followed by ‘obesity management’ education. Regarding the methods of providing education, face-to-face lectures demonstrated a high demand. They responded that when nutrition education experts provide nutrition education to people with disabilities, they must understand ‘the physical characteristics of persons with disabilities’ and have the ability to determine appropriate nutrition for such people. The most appropriate nutrition program training would be twice a year, lasting 30 min to 1 h per training session.
Conclusions
It will present a direction for operating a nutrition education program for persons with disabilities that meets their needs of social welfare facilities and ultimately contribute to the establishment and activation of nutrition education tailored to welfare facilities for such individuals in Korea.

Citations

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Development and applicability evaluation of a nutrition education program for residents and users of disability social welfare facilities in Korea: a mixed-methods study
Jin-kyung Kim, Kyoung-min Lee, Min-sun Jeon
Korean Journal of Community Nutrition.2025; 30(1): 64. CrossRef

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Educational Materialses

[Korean]
Systematization of food and nutrition education content based on national kindergarten curriculum: a qualitative formative study: Jung-Hyun Kim, Eugene Shim, Eunyoung Baik; Korean J Community Nutr 2023;28(6):509-522. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.509

Abstract PDF: Objectives
This study is intended to develop a curriculum for kindergarten food and nutrition education aimed at preschool children, reflecting government policy and meeting the demands of preschool settings.
Methods
Existing educational materials were analyzed, and key elements of the 2019 Revised Nuri Curriculum (“Nuri Curriculum”) and Guidelines for Nutrition and Food Education in Kindergartens, Elementary, Middle, and High Schools (“Guidelines”) were examined as foundational information for developing the curriculum for food and nutrition education.
Results
Basing ourselves on the five domains of the Nuri Curriculum, “Physical Activity and Health,” “Communication,” “Social Relationships,” “Art Experience,” and “Natural Science Inquiry,” we integrated three areas from the Guidelines, namely “Dietary Habits and Health,” “Dietary Habits and Safety,” and “Dietary Habits and Culture,” to structure the curriculum for kindergarten food and nutrition education. Three specific domains, “Nutrition and Health,” “Food and Culture,” and “Safe Dietary Practices,” were tailored for preschool children, each comprising core concepts, content elements, and educational materials. In the “Nutrition and Health” domain, core concepts such as “nutrition” were addressed through content elements such as “balanced eating” and “vegetables and fruit,” while “health” included elements such as “eating regularly” and “nutrients for disease prevention,” each with two educational content components. The “Food and Culture” domain focused on “food” with content on “local foods (vegetable-garden experience)” and “food culture” with content on “our dining table (rice and side dishes),” “our agricultural products,” “global cuisine (multiculture),” and “considerate dietary practices,” each with four educational content components. The “Safe Dietary Practices” domain included core concepts such as “hygiene” with content on “hand-washing habits” and “food poisoning management,” and “safety” with content on “food labeling.”
Conclusions
The systematized curriculum for kindergarten food and nutrition education aligns with the Nuri Curriculum and is interconnected with the Guidelines. This curriculum can be used as foundational material for developing educational resources tailored to the characteristics of preschoolers, contributing to effective implementation in early childhood education.

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[English]
Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study: Eunji Ko, Eunjin Jang, Jiwon Sim, Minjeong Jeong, Sohyun Park; Korean J Community Nutr 2023;28(6):495-508. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.495

Abstract PDF

Objectives
This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students.
Methods
In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input.
Results
An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team’s previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being.
Conclusions
This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students’ FL.

Citations

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Effects of nutrition class with cooking lab on college students’ eating behaviors and well-being in the United States: a mixed-methods study
Borham Yoon, Kyungyul Jun
Nutrition Research and Practice.2025; 19(2): 305. CrossRef
Evaluating the effectiveness of a food literacy pilot program for university students: using a mixed-methods research approach
Eunji Ko, Eunjin Jang, Jiwon Sim, Minjeong Jeong, Sohyun Park
Nutrition Research and Practice.2024; 18(6): 885. CrossRef
A pilot investigation of a combined food literacy and exercise program for college students: a one-group pre-post intervention study
Minjeong Jeong, Jinhyun Kim, Dahye Han, Eunjin Jang, Kyoungho Choi, Sohyun Park
Korean Journal of Community Nutrition.2024; 29(6): 455. CrossRef

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Research Articles

[Korean]
The association between nutrition label utilization and disease management education among hypertension or diabetes diagnosed in Korea using 2018 Community Health Survey: a cross-sectional study: Miran Jin, Jayeun Kim, Kyuhyun Yoon; Korean J Community Nutr 2023;28(1):38-47. Published online February 28, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.1.38

Abstract PDF

Objectives
This study examined the association between the experience of disease management education and the use of nutrition labels according to the sociodemographic characteristics and health behaviors of people diagnosed with hypertension and diabetes living in the community.
Methods
Among the participants from the Community Health Survey (2018), 74,283 individuals diagnosed with hypertension or diabetes were included in the study population. According to gender, this study evaluated nutrition label use by the experience of disease management education, individual sociodemographic characteristics, and health behavior. Finally, using multiple logistic regression analysis, the association between disease management education and nutrition labels was calculated using the odds ratio (OR) and 95% confidence interval (CI).
Results
Males (24.5%) experienced more disease management education than females (22.6%). In addition, younger age, higher education level, and higher equalized personal income experienced more disease management education (P < 0.001). The educational experience rate was higher in the male subjects who did not smoke or were involved in high-risk alcohol consumption (P < 0.001). In addition, the rate of disease management education experience was significantly higher for both men and women who exercised by walking (P < 0.001). The use of nutrition labels was higher in females (9.9%) than males (5.8%), and both males and females were significantly higher in young age, high education, high income, and professional and office positions (P < 0.001). The utilization rate of nutrition labels was high in non-smoking male subjects and high-risk-drinking female subjects. In addition, the utilization rate of nutrition labels was significantly higher in males and females who exercised by walking and those who experienced disease management education (P < 0.001). After adjusting for individual sociodemographic characteristics, health behavior, and disease management education, the use of nutrition labels was high among females (OR 3.19, 95% CI 2.85-3.58), high income (Q4; OR 1.62, 95% CI 1.41-1.87, Q5; OR 1.58, 95% CI 1.37-1.84) and highly educated (high school; OR 2.87, 95% CI 2.62-3.14, above college; OR 5.60, 95% CI 5.02-6.23) while it was low in the elderly (OR 0.43, 95% CI 0.40-0.47), and economically inactive (OR 0.86, 95% CI 0.76-0.96). The use of nutrition labels was high in non-smokers (OR 1.29, 95% CI 1.13-1.48), non-high-risk drinkers (OR 1.22, 95% CI 1.08-1.38), and subjects who exercised walking (OR 1.44, 95% CI 1.34-1.54). There was no difference in the utilization rate of nutrition labels according to obesity, and the utilization rate of nutrition labels was significantly higher in subjects who had experienced disease education (OR 1.34, 95% CI 1.24-1.44).
Conclusions
Education on the use of nutrition labels, which contributes to food selection for healthy eating, might be a tool for dietary management. Moreover, the utilization rate can be a good indicator for predicting the proportion of the population practicing the guide for disease management. Improving the utilization rate of nutrition labels through disease management education can be a useful intervention for people with chronic diseases who need healthy eating habits for disease management and preventing complications, particularly those diagnosed with hypertension and diabetes.

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Association between Nutrition Label Utilization and Chronic Kidney Disease in Diabetic Patients: Using the Data of the 8th Korea National Health and Nutrition Examination Survey (2019-2021)
Ae-Seul Lee, Seong Woo Choi, So Yeon Ryu
Journal of Health Informatics and Statistics.2025; 50(3): 249. CrossRef
Comparison of Health Status and Life Satisfaction According to Food Security in Single-Person Households of Elderly Population
Dong Hoon Jung, Jae Won Han, Wonha Kim, Hee-Sook Lim
Clinical Nutrition Research.2024; 13(1): 42. CrossRef
Factors Influencing the Dietary Behavior of Patients with Type 2 Diabetes Mellitus: A Cross-sectional Study
Sohyun Jin, Youngshin Song
Journal of Korean Academy of Fundamentals of Nursing.2024; 31(1): 80. CrossRef
Factors Influencing Participation in Hypertension Management Education Among Diagnosed Hypertensive Patients in Busan: Utilizing the 2021 Community Health Survey
Hye Jung Jun, Kyoung Mi Kim
Research in Community and Public Health Nursing.2024; 35: 424. CrossRef
An association between socioeconomic status and preventive screening for diabetic eye and kidney complications among individuals with type 2 diabetes
Changwoo Shon, Jongnam Hwang
Korean Journal of Health Education and Promotion.2023; 40(5): 27. CrossRef

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[Korean]
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 J Community Nutr 2023;28(1):24-37. Published online February 28, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.1.24

Abstract PDF

Objectives
This study aimed to investigate the current status of nutrition education via a free learning semester program (NE). The understanding of the program, the potential difficulties, and future initiatives for NE improvement were also investigated.
Methods
A total number of 161 nutrition teachers from Gwangju and Jeonnam filled in a questionnaire and participated in this survey, which was performed from July to August 2019.
Results
Our results showed that 8.1% of the nutrition teachers had taught nutrition education in free learning semester programs. The most frequently implemented model was subject selection, followed by club activities. Most of the nutrition teachers comprehended the purpose of NE. The attitude of nutrition teachers to NE differed by the understanding of its purpose. Positive attitude was evident due to a better understanding of the purpose by nutrition teachers. Nutrition teachers reported the most common difficulties of NE were the lack of preparation due to the heavy workload and the lack of a standard running program. The most effective method of NE was the activity classes. The experience of practicing NE influenced the choice of contents for each operating model. Nutrition teachers that were experienced in NE conducted via free learning semester programs preferred the selected topics model, but those without experience chose the career search model.
Conclusions
Although some obstacles exist, nutrition teachers had a positive attitude and perceived well the importance of NE. Therefore, the awareness for the significance of NE of nutrition teachers needs to be improved. For better NE practice, it is necessary to reduce/ manage the workload of general food service. Furthermore, the development of standard running and promotion programs, and teacher training programs should be ensured.

Citations

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An Exploratory Study on the Necessity and Promoting Strategies for School-Based Dietary Education: Focus Group Interviews with Home Economics Teachers
Seung Jae Lee, Ji Eun Oh, Kyung Won Lee
Human Ecology Research.2025; 63(1): 41. CrossRef

1,299 View
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1 Crossref

[Korean]
Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners: Jinkyeong Ahn, Seyoen Kim, Donghyuk Kim, Jounghee Lee; Korean J Community Nutr 2022;27(5):361-372. Published online October 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.5.361

Abstract PDF: Objectives
The purpose of this study was to explore the effectiveness of the STEAM (Science, Technology, Engineering, Arts, and Mathematics) education program on the use of specific food groups in improving nutrition-related knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitude.
Methods
We selected two classes at a kindergarten in Jeollabuk-do, South Korea. A total of 44 kindergarteners from the two classrooms participated in this study. The experimental group and the control group were formed with 22 students each. The experimental group attended 11 STEAM classes on the use of the grain, fruit, and milk food groups. First, we performed the paired t-test to examine changes from pre-to-post classes for both groups. Then, we used ANCOVA to compare post-test scores between the experimental and control groups with the adjustment of pre-test scores.
Results
The results demonstrate that the STEAM education program on the use of the food groups significantly improved (1) nutrition-related knowledge and attitude, and dietary behavior (P < 0.001), (2) creative problem solving (P < 0.001), and (3) STEAM attitude (P < 0.001) in the intervention group when compared with the control group.
Conclusions
The STEAM education program on the use of food groups is effective in enhancing nutrition knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitudes among kindergarten students.

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[Korean]
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 J Community Nutr 2021;26(3):167-176. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.167

Abstract PDF

Objectives
This study was conducted to identify the awareness and practice of reducing sugar in school meals and the status of nutrition education regarding sugar reduction.
Methods
An online survey was conducted on 101 nutrition teachers (dietitians) working at elementary, middle, and high schools in Daegu.
Results
School nutrition teachers in Daegu recognized the need for efforts to reduce the sugar intake in the Korean diet, and it was found that elementary nutrition teachers were more aware of the implementation of the sugar reduction policy at the national level than middle and high school nutrition teachers (P = 0.002). Among the policies to reduce sugar intake at the national level, there was a high need for the promotion of self-control and limiting the sales of food with high sugar content in schools and their vicinity. The degree of practice for reducing sugar in school meals was found to be higher in the preparation, purchase, and cooking stage compared to the serving stage (P < 0.05). There was a high need for changing the preferences of the subjects for a sweet taste as a means of reducing the sugar in school meals. Thirty-six percent of nutrition teachers conducted sugar reduction education, and sending out school newsletters was the highest type of nutrition education at 80.6%.
Conclusions
To effectively promote reduced sugar intake in school meals, it is necessary to change the preference of the subjects for sweetness and to conduct continuous education that can improve the awareness of people for reducing their sugar intake. For this, it is necessary to set aside time for nutrition education and to prepare an institutional framework for providing this education.

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Verity Jones, Christopher Bear
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Analytic Hierarchy Process approach to estimate weights of menu management in the school foodservice
Hyo Bin Im, Seo Ha Lee, Hojin Lee, Lana Chung, Min A Lee
Journal of Nutrition and Health.2024; 57(3): 349. CrossRef
Sugar Intake and Perception of Sugar Reduction among University Students in Gwangju
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Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef

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[English]
Development and Evaluation of Booklets and Video Clips to Prevent Children from Developing Picky Eating: Sojeong Lee, Seungmin Lee; Korean J Community Nutr 2020;25(6):451-463. Published online December 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.6.451

Abstract PDF

Objectives
The purpose of this study was to develop and evaluate booklets and video clips to prevent children from picky eating.
Methods
Based on a survey conducted on food preferences of preschool children aged 2 to 5 years, 14 kinds of less preferred vegetables were selected. Accordingly, educational videos, activity books, and teaching-learning guides were produced for preschool children using the 'food bridge' theory, and the educational materials were named “Friendly vegetables”. Educational materials were distributed to childcare institutions, and their effectiveness was investigated for preschool children who were instructed on these materials once every 30 days from March to November, 2019. The children were examined for changes in their knowledge of names, colors, taste/texture, methods of cultivation, and preferences for vegetables before and after the instructional course.
Results
The awareness of vegetables increased significantly in younger children and the picky eating group. When the assessment was carried out in terms of vegetable knowledge, it was observed that the younger the age or the pickier the in eating food, the more effective the education is compared to the counter part. The preference for vegetables also increased after the instruction compared to the pre-instruction period, but significant changes were seen only in the 2~3 year age group for boys and girls. Also, only the picky group of girls showed changes in preference. The children's average interest in the education materials was 3.85 points out of 5 points.
Conclusions
Through this study, we have developed educational materials for standalone use in childcare facilities and confirmed that they have a significant effect on improving awareness and preferences related to vegetables. In summary, the younger the age or the pickier the child in eating food, the more effective the education. It is believed that additional education on mealtime guidance is needed which can alter the eating behavior of preschool children and improve their diet. It is proposed to widen the scope of use of the materials by collecting diverse opinions from child care teachers.

Citations

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Pilot evaluation of a cooking-based nutrition education program to promote vegetable intake among children in Seoul, South Korea: a single-group pre–post study
Sil-Ah Kim, Su-Jin Lee, Min-Ah Kim, Ji-Eun Oh, Sohyun Park, Hyun-Joo Ryou, Ji-Yun Hwang
Korean Journal of Community Nutrition.2025; 30(4): 249. CrossRef

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Original Articles

[English]
Effects of Nutrition Education and Exercise Program on Obesity Index and Behavioral Modification in Moderate Obese Women: Myung Hee Chang, Su Jin Jung; Korean J Community Nutr 2018;23(4):318-332. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.318

Abstract PDF

OBJECTIVES
The purpose of this study was to investigate the behavioral modification of obese adults who underwent nutritional and physical activity education. Twenty obese females, aged 20â€“60 years old, with BMIs (Body Mass Index) >30 or body fat (%) >40 were subjected to this study.
METHODS
The physical activity education program consisted of doing exercise in a gymnasium together or home exercise. Dietary attitudes and dietary intakes were assessed using weight control, physical activity, and eating habits. The nutrition-exercise educational period was 12 weeks.
RESULTS
After the study period, there was significant improvement in physical activity and eating habits score. Furthermore, there was a significant increase in the dietary intakes of fiber, iron, potassium, vitamin A, vitamin B6, and niacin. Blood pressure, blood glucose, and total cholesterol levels showed a tendency to decrease, but there was no significant difference. BMI, fat mass, abdominal circumference, and visceral fat levels were significantly reduced while muscle mass significantly increased.
CONCLUSIONS
This study suggests that behavioral modification by nutrition and physical activity education with feedback has positive effects on dietary intake and anthropometric biomarkers in obese adults. Therefore, lifestyle interventions of this kind could be recommended as a method for obesity management.

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Effect of tele-nutrition education on weight loss, energy intake, and fat adequacy among obese adults in Banyumas, Central Java, Indonesia
Teguh Jati Prasetyo, Izzati Nur Khoiriani, Sifa Aulia Wicaksari, Gumintang Ratna Ramadhan, A. Khomsan, E. Palupi, S.P. Loh, N. Mohd Esa
BIO Web of Conferences.2025; 153: 02013. CrossRef
Influence of Comprehensive Lifestyle Intervention (LSI) Program on Health, Fatigue, and Quality of Life in Middle-Aged Women
Su-Jin Jung, Seung-Ok Lee, Min-Jun Choi, Jun Heo, Soo-Wan Chae, Baik-Hwan Cho
Journal of Lifestyle Medicine.2022; 12(3): 127. 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]
Effect of Nutrition Education on the Eating Habits and Quality of Life of Gastric Cancer Outpatients Undergoing Gastrectomy: YoonHee Jung, Joomin Lee; Korean J Community Nutr 2018;23(2):162-173. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.162

Abstract PDF

OBJECTIVES
This study examined the effects of nutrition education on the nutritional status, including eating habits and quality of life in gastric cancer patients undergoing a gastrectomy.
METHODS
Thirty one out-gastric resection patients at C University Hospital in Gwangju, Korea were enrolled in this study. The patients received an individualized nutritional counseling session, and the effects were assessed before and after a 3-month nutrition education intervention. Nutrition education for gastric cancer outpatients included the dietary guidelines (e.g., food intake), the level of nutrient intake, and nutrition support.
RESULTS
The patients had significantly improved serum albumin and hematocrit levels after nutrition education. Of the dietary habits, the meal time and amount of food compared to the first education were increased significantly. Of the changes in the food intake frequency, fish and meat, and vegetables and fruits intake were increased, but not at a statistically significant level. The score of eating habits related to the gastrectomy was improved significantly after nutrition education from 31.7 to 34.5. The composite scores for the quality of life were also improved significantly after the nutrition education program.
CONCLUSIONS
The nutrition education for gastric cancer outpatients may be crucial and efficient for improving their lifestyle.

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Evaluation of Irisin Levels in Cancer Anorexia Cachexia Syndrome and the Relationship between Nutrition Education and Quality of Life
Diler Us Altay, Duygu Mataracı Değirmenci, Salih Can Çelik, Abdullah Üner, Tevfik Noyan, Çağrı Akalın
Cumhuriyet Science Journal.2024; 45(4): 636. 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

Abstract PDF

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 Â± 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 Â± 10.5 mg/dL to 48.3 Â± 13.1 mg/dL, showing a significant increase (p < 0.001). The blood sugar 2 hours after a meal changed from 175.2 Â± 67.1 mg/dL to 140.5 Â± 42.5 mg/dL, showing a significant decrease (p=0.014). The glycosylated hemoglobin levels decreased significantly from 6.7 Â± 1.1% to 6.3 Â± 1.0% (p=0.010). The total scores of the daily activity levels increased significantly from 3.8 Â± 2.4 to 4.8 Â± 2.5 (p=0.040). The scores of knowledge on diabetes increased from 11.5 Â± 3.6 to 14.0 Â± 3.8 (p=0.001). The scores of knowledge on diet therapy changed from 6.7 Â± 2.2 to 7.9 Â± 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.

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Impact of a public health center nutrition education program on patients with type 2 diabetes in a primary care-based chronic disease management project: a pilot intervention study
Haerim Yang, Yoo Kyoung Park, Ji-hyun Lee, Hee-Sook Lim, Heejoon Baek, Hyejin Lee, Haeran Park, Pyunghwa Lee, Jooyoun Chung, Won Gyoung Kim
Korean Journal of Community Nutrition.2024; 29(6): 492. CrossRef
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

Abstract PDF

OBJECTIVES
This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes.
METHODS
The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group.
RESULTS
After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, â€˜taking a meal with salty and spicy foodâ€™ increased, while among nutrition knowledge, â€˜functions of proteinâ€™, â€˜functions of fatâ€™, â€˜foods with carbohydratesâ€™, â€˜foods with fatâ€™, â€˜foods with vitaminsâ€™, and â€˜foods with mineralsâ€™ 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.

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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]
Qualitative Study on Improvement of Operating System and Tailored Nutrition Education Program for Marriage Immigrants to Korea: Program Providers' Perspective: Mee Young Joe, Ji Yun Hwang; Korean J Community Nutr 2017;22(4):323-335. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.323

Abstract PDF

OBJECTIVES
The purpose of this study is to analyze the current status of nutrition education programs for multicultural families and to provide policy suggestions for improvement.
METHODS
In-depth interviews of a total of 21 multicultural experts were conducted; 15 people were interviewed individually, while 6 people were interviewed in groups of three.
RESULTS
In-depth interviews revealed various problems related to the operation of nutrition education programs. The causes of problems were analyzed and categorized as four factors: systemic, practical, environmental and cultural. As for the systematic factors, insufficient linkage between related organizations and duplicate performance of several projects were identified as concerns Establishment of a control tower and strengthening the linkage among the related organizations may be needed to address this concern. With regard to practical factors, the study identified that language barriers, and lack of nutritional education media and tools translated into multicultural languages were limiting factors. These limitations the development of nutrition education materials that aretranslated into multiple languages, implementation of education programs that are different from the Korean education, and by providing interpreters. As for the environmental factors, low educational level and poor nutritional knowledge of multicultural women made it difficult for them to understand the contents of the education. Demonstration, practical training and urgent education on pregnancy and childbirth nutrition were identified as needs to address these concerns. Withregard to cultural factors, food culture conflict with Korean families, and difficulties in home practices were detected as concerns. Participants in the study suggested that getting education with family and facilitation of weekend and nighttime programs health of this community.
CONCLUSIONS
Further studies are needed to adopt more effective and efficient nutrition intervention to promote the healthy eating of the married immigrant women based on the study results.

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Development and Application of Customized Nutrition Education Content Using Personas for Married Immigrant Women: Based on the Theory of Planned Behavior and the Social Cognitive Theory
Sil-Ah Kim, Min-Ah Kim, Seung-Ah Kim, Ji-Yun Hwang
Journal of the Korean Society of Food Science and Nutrition.2025; 54(7): 614. CrossRef
Study on the Dietary Behavior of Adolescents in Multicultural Families Using the Nutrition Quotient and Their Changes in the Nutrition Knowledge and the Dietary Attitudes after Nutrition Education
Yoo-Jin Jung, Sung Hee Min, Min June Lee
Journal of the East Asian Society of Dietary Life.2020; 30(3): 208. 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

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[English]
Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies: Taeksang Yoo, Young Hee Han, Jung Hyun Kim, Min Jun Lee, Taisun Hyun; Korean J Community Nutr 2017;22(2):115-126. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.115

Abstract PDF

OBJECTIVES
The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents.
METHODS
The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women.
RESULTS
The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents.
CONCLUSIONS
The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

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Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
Korean Journal of Community Nutrition.2017; 22(3): 248. CrossRef

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[English]
Mother's Parenting Style at Meal Time and Their Preschooler's Dietary Behavior: Soyeon Park, Youngmee Lee; Korean J Community Nutr 2017;22(1):13-21. Published online February 28, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.1.13

Abstract PDF

OBJECTIVES
This study was conducted to evaluate the nutrition quotient (NQ) by mother's parenting style which may influence the NQ in preschool children.
METHODS
Subjects were 310 mothers and their 4-6 year old children. The questionnaire composed of demographic characteristics, mother's parenting style at meal time and eating behavior as measured by NQ questions. The NQ questions consisted of 19 food behavior checklist items and all items were grouped into 5 factors: balance, diversity, moderation, regularity, and practice. Mother's parenting style was classified by using words for nutrition education at meal time. All data were statistically analyzed by SPSS program (Ver. 23) and the statistical differences in variables were evaluated by Student's t-test, Ï‡Â²-test, One-way ANOVA.
RESULTS
We observed that in children whose mothers use the parenting style at meal time of â€˜explanationâ€™ and â€˜compliment & cheer upâ€™ had high dietary regularity, diversity, practice. The children of mothers who use the parenting style at meal time of â€˜persuasionâ€™ and â€˜rewardâ€™ were found to have a lower degree of balance, diversity, and practice. Especially, children of â€˜rewardâ€™ style mothers had lower moderation of dietary life. On the other hand, among the parenting style at meal time of â€˜comparison & demandâ€™, â€˜treatingâ€™ and â€˜faireâ€™, there was no significant difference in the NQ factor by each group. NQ grade was higher among those who used more explanation (p < 0.001) and persuasion (p < 0.01) and with use of less persuasion (p < 0.01) and reward (p < 0.01). The positive association observed between the frequency of dietary education of mothers and higher NQ grade indicated the degree of dietary practices of those children. On the other hand, the children of mothers who rarely practice the dietary education at home had lower NQ grade (p < 0.001).
CONCLUSIONS
In order to promote children's proper dietary behaviors, it is important to provide nutrition education to children as well as provide guidance on parenting style at meal time.

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Designing Interactive Edutech Content to Improve Young Children’s Eating Habits: Focusing on AR Glasses and IoT Chopsticks
Juhyeon Jeon, Dhahye Shin, Yujin Joung, Yoon Ju Cho
Journal of Digital Contents Society.2025; 26(10): 2905. CrossRef
Association between Picky Eating Behavior, Growth, and Dietary Practices in Preschool Children
Jisun Kim, Sukyoung Kang, Seunghee Kye
Korean Journal of Community Nutrition.2021; 26(1): 1. CrossRef
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area
Sung Hee Min
Korean Journal of Food & Cookery Science.2017; 33(3): 353. CrossRef

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[English]
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls: Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(6):497-508. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.497

Abstract PDF

OBJECTIVES
The purpose of this study was to evaluate the effect of nutrition education using materials based on social cognitive theory. Education topics focused on improving health-related and dietary self-awareness and behavior capability in adolescents.
METHODS
Participants were recruited from a middle school for girls; 67 students (educated group, n=34 and control group, n=33) participated. The education group received 12 lessons in club activity class. Self-administered surveys were conducted for each group before and after the nutrition education program. The questionnaires consisted of variables such as self-efficacy, outcome expectation, outcome expectancy, knowledge, and dietary practices based on the social cognitive theory. Education satisfaction was evaluated using a five-point Likert scale for two sections: a) teaching and learning and b) education results. The data were analyzed using a t-test and Chi Square-test (significance level: p < 0.05).
RESULTS
In the education group, post-education, there were significant differences in self-efficacy (p < 0.05), knowledge (p < 0.01), and dietary practices (p < 0.05), whereas outcome expectation and expectancy did not show any significant differences. None of the variables showed any significant differences in the control group. Educational satisfaction scores were 4.38 Â± 0.12 (teaching and learning) and 4.14 Â± 0.15 (education results).
CONCLUSIONS
This study showed that improving adolescent's awareness and behavior capability has a positive effect on their dietary practices. Moreover, this study suggested that a theory-based determinant should be considered to improve dietary behavior among adolescents.

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Cultivating health: the role of interventionist actions in promoting vegetable consumption among children
Letícia Malherbi Byczkovski, João Lucas Mota Nogueira da Costa, Daiana Novello
Caderno Pedagógico.2025; 22(12): e20716. CrossRef
Survey on consumer perceptions, health benefits and preferences of kindergarten and school foodservices in Korea, including related keywords reported in newspaper: a mixed-methods study
Gyoungok Gang, Chaewon Park, Hyeja Chang
Korean Journal of Community Nutrition.2025; 30(4): 309. 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
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
Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
Su Hyeon Cha, Ho Kyung Ryu
Journal of Nutrition and Health.2019; 52(3): 285. CrossRef

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[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

Abstract PDF

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 activitiesÂ·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.

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Nutrition quotient for preschoolers and key impacting factors in Korea: a cross-sectional study on food literacy, social support, and the food environment of primary caregivers
Danbi Gwon, Ji-Yun Hwang, Jieun Oh
Korean Journal of Community Nutrition.2025; 30(1): 16. CrossRef
An Exploratory Study on the Necessity and Promoting Strategies for School-Based Dietary Education: Focus Group Interviews with Home Economics Teachers
Seung Jae Lee, Ji Eun Oh, Kyung Won Lee
Human Ecology Research.2025; 63(1): 41. CrossRef
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
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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

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[English]
Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province: Kang Mo Ko, Sook Bae Kim; Korean J Community Nutr 2016;21(1):25-36. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.25

Abstract PDF

OBJECTIVES
The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes.
METHODS
The subjects were 60 sports high school students (educated group, 30 vs. non-educated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group.
RESULTS
We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group.
CONCLUSIONS
These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.

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Nutrition Quotient and Dietary Self-efficacy according to the Transtheoretical Model in Adolescent Athletes
Nahan Kim, Kwang-Seok Hong, In-Kyung Jung
Exercise Science.2022; 31(4): 499. CrossRef
Biochemical Characteristics and Dietary Intake according to the Frequency of Milk Consumption in Korean Adolescents: Data from the 2010~2011 Korea National Health and Nutrition Examination Survey
Ji Hyun Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2020; 25(6): 485. 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
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

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[English]
Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory: So Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin Sook Yoon, Hye Kyeong Kim; Korean J Community Nutr 2015;20(6):433-446. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.433

Abstract PDF

OBJECTIVES
This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors.
METHODS
Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program.
RESULTS
SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups.
CONCLUSIONS
These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

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Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
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Journal of Food Science.2023; 88(1): 417. CrossRef
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
Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef
Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Korean Journal of Community Nutrition.2020; 25(1): 21. CrossRef

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[English]
The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model: Saes Byoul Lee, Yu Ri Jeong, Hyo Jin Ahn, Min Ji Ahn, Su A Ryu, Nam E Kang, Se Young Oh; Korean J Community Nutr 2015;20(3):165-177. Published online June 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.3.165

Abstract PDF Supplementary Material

OBJECTIVES
Based on individual and environmental characteristics of low-income children, we developed a nutrition education program for school-aged children from low-income families according to effective use in social welfare centers.
METHODS
We conducted in-depth group interviews to assess program needs in 28 participants, 10 low-income school-aged children and 9 of their care givers, 9 social workers and 9 care-givers. Theoretical backgrounds of our program were heath belief model and social cognitive theory considering motivation, action and environment characteristics.
RESULTS
Based on the findings of this qualitative study, we developed major program themes and contents. Five selected key themes were 'balanced diet', 'processed food', 'food hygiene and safety', 'Korean healthy traditional diet', and 'family cooking' to induce changes in dietary behaviors. Main findings of in-depth group interviews included 'child's active participation', 'simple and easy to understand messages', and 'environmental constraints' such as a lack of child care at home, limited budget of social welfare centers, and less qualified educators for nutrition and health. Each lesson was constructed as a 1-hour program particularly emphasizing activity-based programs, including cooking and teamwork exercises. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding diet behavior.
CONCLUSIONS
We developed a nutrition education programthat is rarely available for low-income children in Korea, considering theoretical bases. Further studies are needed to validate our program.

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Effects of Multidisciplinary Health Promotion Program Among Children in Community Childcare Center
Yerin Kim, Gyeong Seob Shin, Jungwon Park, Minji Kang, Kumhee Son, Yoon Myung Kim, Kyung Hee Park, Hyunjung Lim
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Developing educational programs to increase awareness of food additives among elementary school students
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A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
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
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Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
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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
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
Hye Jin Kim, A Reum Lee, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(4): 332. CrossRef

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[English]
A Study of Hospital-based Home-Visit Nutrition Education Needs of Patients at Discharge: Su Mi Ahn; Korean J Community Nutr 2014;19(4):386-400. Published online August 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.4.386

Abstract PDF: OBJECTIVES
The purpose of this study was to provide a basic data of nutrition services in home health care by analyzing hospital-based home-visit nutrition education needs of patients at discharge.
METHODS
Data was collected from September 11 to October 12, 2012 by administering questionnaires to 289 chronic disease patients to be discharged from a university hospital in Pusan. The home-visit nutrition education instruments used for collecting data were developed by the researcher.
RESULTS
Regarding the demands of home-visit nutrition education, 62.3% of subjects were willing to use home-visit nutrition education and 37.7% weren't. The main reason for using the home-visit nutrition education was "the effective nutrient management in consultation with an individual's doctor", 38.9% and 31.2% of patients who did not wish to use the service gave the reason for their decision as, "Just by managing the nutritional requirements of a family's diet and, the patient will be able to fully recover", respectively. As for the demand, classified with the areas of home-visit nutrition education, the demand for the area of basic nutrition (3.75/5.00) was the highest followed by, the area of educational nutrition (3.74/5.00), therapeutic nutrition (3.67/5.00), and dietary nutrition (3.55/5.00). The demand for the area of educational nutrition was high "Considering the state of dietary management, such as disease status and drugs", 73.7%. As for the relation between the characteristics of the study subjects and analysis of demand home-visit nutrition education, the characteristic of subjects, that is, "regular home-visit nutrition education", "practice of diet therapy after discharge" had a significant difference statistically (p < 0.01). As for the relation between the needs for fundamental home-visit nutrition education and the demand of home-visit nutrition education, basic nutrition, educational nutrition, therapeutic nutrition, and dietary nutrition had a significant difference statistically (p < 0.01).
CONCLUSIONS
Hospital-based home-visit nutrition education need the access of home nutrition support team.

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

Abstract PDF

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

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Behavioral intention toward planetary health diet among adult users of government worksite cafeterias in Seoul, South Korea: a mixed-methods study based on the theory of planned behavior and focus groups interviews
Ji-Won Kang, Su-Jin Lee, Sil-Ah Kim, Ji-Yun Hwang
Korean Journal of Community Nutrition.2025; 30(3): 224. CrossRef
Outcome expectations, self-efficacy, eating environment, and eating behaviors by the stages of change in adequate sodium intake among university students: a cross-sectional study
Yeon Gyu Im, Kyung Won Kim
Korean Journal of Community Nutrition.2024; 29(5): 382. CrossRef
Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
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Reach Out Emergency Department: Partnering With an Economically Disadvantaged Community in the Development of a Text-Messaging Intervention to Address High Blood Pressure
Emily Champoux, Rory Price, Joan E. Cowdery, Mackenzie Dinh, William J. Meurer, Narmeen Rehman, Caitlin Schille, Alina Oliver, Devin L. Brown, Jordan Killingsworth, Lesli E. Skolarus
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Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
Kirang Kim, Sohyun Park, Jee Young Kim
Journal of Nutrition and Health.2020; 53(6): 648. CrossRef
A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory
Soo-Hyun Jang, Eunju Yoon
Korean Journal of Food & Cookery Science.2016; 32(1): 136. CrossRef
School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef
Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
Journal of the Korean Dietetic Association.2016; 22(3): 179. CrossRef
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
Hye Jin Kim, A Reum Lee, Kyung Won Kim
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‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
Sohyun Park, Jounghee Lee
Public Health Nutrition.2016; 19(8): 1506. CrossRef
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Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
Korean Journal of Community Nutrition.2016; 21(2): 200. CrossRef
Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2015; 20(6): 433. CrossRef
The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. CrossRef

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[English]
Effects of Nutrition Education for Chinese College Students in Korea: Focused on Personalized Daily Energy Requirement and Food Exchange Units: Jia Li Guo, Soon Kyung Kim, Jeong Weon Kim, Mi Hyun Kim, Se Na Kim, Sook Bae Kim; Korean J Community Nutr 2013;18(6):565-576. Published online December 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.6.565

Abstract PDF

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40min / lesson), '6 major nutrients & function (group lesson)', '6 food group and sources (group lesson)', 'personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)', and 'smart choice of snacks and eating-out foods (group lesson)'. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: 'function and foods of 6 nutrients', on dietary attitudes: 'type of breakfast' in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units.

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The Impact of Nutrition Education Based on the PRECEDE‐PROCEED Model on Improving the Nutritional Status and Growth Status of 7–12‐Year‐Old Malnourished Children in Kermanshah
Fatemeh Maleki, Shaghayegh Sharifi Soltani, Shahab Rezaeian, Mahmood Ghasemi, Mehnoosh Samadi
Food Science & Nutrition.2025;[Epub] CrossRef
Effect of nutritional education based on the precede-proceed model on improving the growth indicators, knowledge, attitude, and food intake of malnourished children: study protocol for a randomized clinical trial
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Korean Journal of Community Nutrition.2017; 22(4): 307. CrossRef
Comparisons of Health Related Lifestyle and Dietary Behaviors according to Gender, Ethnicity and Residence Type of University Students in Yanbian, China
Kyung Hee Hong, Unju Hwa Oh
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A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of University Students in Jeonbuk
Hye-Soon Chang
Korean Journal of Human Ecology.2016; 25(1): 73. CrossRef
Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea
Jounghee Lee, Ran-Ran Gao, Jung-Hee Kim
Nutrition Research and Practice.2015; 9(3): 304. CrossRef
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Zhe Sun, Wookyoun Cho
Journal of Nutrition and Health.2015; 48(5): 441. 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

Abstract PDF

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
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Korean Journal of Community Nutrition.2017; 22(5): 426. CrossRef

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[English]
Current Status and Strategic Plan of Nutrition Education Comparing Nutrition Teachers with Dietitians in Schools, Gyeonggi Area: Young Sun Hong, Joung Hee Lee; Korean J Community Nutr 2013;18(3):233-242. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.233

Abstract PDF

The aim of this study was to investigate how implementation of direct nutrition education differs between nutrition teachers and dietitians in Gyeonggi Area. In this study, we collected data from 107 nutrition teachers and 129 dietitians in 2012. Among those who have answered they implemented direct nutrition education for the last one year, 36% were nutrition teachers and 10% were dietitians (p < 0.05). Among subjects who implemented direct education, a significantly greater percentage of nutrition teachers used a class as an education time to conduct creative hands-on-activity compare to dietitians (p < 0.05). However, for most dietitians, school meal time was more commonly used for direct nutrition education. When asked to make a suggestion regarding improvement for school nutrition education, the highest rate of people chose simplification of school administrative work (4.68 points) was needed. Developing nutrition education (4.55 points) showed the next highest rate. The rest of the answers were the following order; regular training of teaching methods (4.50 points), increasing awareness of school teachers (4.50 points), improving school facilities and financial support (4.47 points), preparing teaching plan (4.46 points), providing incentive for direct education (4.26 points), organizing regular class for nutrition education (4.17 points), and placing nutrition teachers (4.16 points). This study provides useful information including manageable workload of nutrition teachers and dietitians, capacity building and supportive school environment to be delivered with respect to nutrition education system in South Korea.

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Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. 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
The work performance and the factor contributing to the work performance of nutrition teacher & school dieticians
Jang-Il Han
Journal of Nutrition and Health.2015; 48(6): 558. CrossRef
School Dieticians’ Awareness of Necessity for Nutrition Education and Need for Better Working Environment: In-Depth Interview
Mi-Young Park, Joungmin Kim
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[English]
The Association between Changes in Food and Nutrient Intakes and Changes in Bone Metabolic Indicators in Postmenopausal Women with Osteopenia after a 12-week Intervention of Nutrition Education and Aerobic Exercise: Seo Jin Kim, Suh Jung Kang, Yoon Jung Park, Ji Yun Hwang; Korean J Community Nutr 2013;18(3):213-222. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.213

Abstract PDF

Few studies investigated the effects of nutrition education and exercises in women with osteopenia. This study examined the relationship between changes in dietary intakes and changes in indicators related to bone health in postmenopausal women with osteopenia (-2.5 < or = T-score < or = 1) after a 12-week intervention. Thirty-one postmenopausal women aged > 50 years residing in Seoul were recruited and participated in nutritional education regarding bone health and general nutrition practices and aerobic exercises (three times a week; 60 min per session). Twenty-five subjects completed the study and were eligible for the analysis. Bone mineral density (BMD) at femoral neck was measured by dual energy x-ray absorptiometry. Serum calcium, osteocalcin, and intact parathyroid hormone (PTH) were also measured. Dietary intake was estimated by using a one-day 24 recall by a clinical dietitian. After 12 weeks, meat consumption increased (P = 0.028) but vegetable intake decreased (P = 0.005). Intakes of animal protein (P = 0.024), vitamin B1 (P = 0.012) and vitamin B2 (P = 0.047) increased, and sodium intake decreased (P = 0.033). Intact PTH (P = 0.002) decreased and osteocalcin (P = 0.000) increased, however, BMD decreased (P = 0.000). Changes in mushroom consumption were positively correlated with femoral neck BMD (r = 0.673, P = 0.003). Changes in animal iron intake were negatively correlated with intact PTH (r = -0.488, P = 0.013) but were positively correlated with osteocalcin (r = 0.541, P = 0.005). These results suggested that the association between animal iron intake and biochemical markers of bone turnover may play an important role in bone metabolism. Further studies are needed to shed light on complicated mechanisms of diet, hormonal levels of bone metabolism, and bone density.

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A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea
Lin Jiang, Yun-Young Jung, Hyung-Sook Kim, Gi-Seon Nam, Jin-Sook Yun, Jong-Wook Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2015; 20(2): 109. CrossRef

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[English]
Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju: Jeong Sook Bae, Mi Hyun Kim, Sook Bae Kim; Korean J Community Nutr 2013;18(1):65-76. Published online February 28, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.1.65

Abstract PDF

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.

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[English]
Effect of Nutrition Education on Improving Dietary Attitudes, Food Habits and Food Frequency - Female in Twenties Shift Work in Gyeonggi Area: Seung Lim Lee; Korean J Community Nutr 2013;18(1):55-64. Published online February 28, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.1.55

Abstract PDF

This study was conducted to investigate the effect of nutrition education on improving dietary attitudes, food habits and Food Frequency of 32 female shift workers by administering questionnaires. Dietary nutrient consumption data were obtained from the female shift workers by using 1 day 24-hr recall. The results were as follows: Score on 'Concerns about health (p < 0.05)' was significantly higher after-training. Dietary attitude (32.3 vs. 34.9, p < 0.01) and food habits (60.2 vs. 67.1, p < 0.01) were significantly higher after thetraining. Scores on 'Eating a lot of food that I want to eat is more important than nutrition (p < 0.01)', 'I have a tendency to use instant foods when I am busy (p < 0.01)', 'I am interested in information on nutrition and health (p < 0.01)' were significantly higher after the training. Scores on 'I have three meals a day (p < 0.001)', 'I have breakfast regularly (p < 0.01)', 'I take vegetables other than kimchi at every meal (p < 0.01)', 'I drink milk every day (p < 0.001)', 'I eat fruits every day (p < 0.01)', and 'I apply nutrition knowledge to daily life (p < 0.001)' were significantly higher after the training. Protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.01), and calcium (p < 0.001) intakes were significantly higher after the training. These results showed that nutrition education had improved the dietary attitudes, food habits, and nutrient intakes. Therefore, we conclude that providing more systematic and appropriate nutrition education to shift workers during their tenure of office period is likely to improve dietary attitudes, food habits, and nutrient intakes.

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Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions
Young Ran Heo, Hyun Young Oh, Hee Kyong Ro
Journal of Nutrition and Health.2017; 50(5): 472. CrossRef
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Seung Lim Lee, Sun Hee Lee
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An Na Kim, Hyeon-Sook Lim
Journal of Nutrition and Health.2014; 47(4): 277. CrossRef
Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
Seung-Lim Lee, Soo-Jin Kim
Korean Journal of Community Nutrition.2013; 18(5): 467. 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

Abstract PDF

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]
Development and Effects' Analysis of Nutrition Education Pamphlet for the Higherr Grades Elementary Students: Focused on Individual Daily Needed Food Exchange Units: Eun Su Lim, Young Sook Cho, Se Na Kim, Sook Bae Kim; Korean J Community Nutr 2012;17(6):689-706. Published online December 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.6.689

Abstract PDF

The purpose of this study was to evaluate effects of a nutrition education focused on Food Exchange System for the higher grades elementary children. Nutrition education lessons (40 min/lesson, 4 times), '5 major nutrients and functions', '6 food groups', 'daily needed energy and food exchange units', 'good choice of snacks and balanced exercise' were provided to elementary students (5th grade students). This research was based on the data from two groups of elementary school children in the 'education' group (n = 31) and 'non-education' group (n = 31). We assessed the changes in dietary attitude, food habit and nutrition knowledge using questionnaire and nutrient intake using 24hr recall method by nutrition education using the developed pamphlet. After education, there was a significant difference in the dietary attitude score only in attitude of 'balanced meal' (p < 0.001) in the education group compared to the non-education group. In food habit, there were significant positive changes in the type of breakfast and in the priority of choosing snack in the educated group. In nutrition knowledge, there were significant increases in scores of 'function of carbohydrate' (p < 0.05), 'function of fat' (p < 0.01), 'function of vitamin' (p < 0.01), 'foods of carbohydrate' (p < 0.01), and 'foods of vitamin' (p < 0.01) in the educated group. After education,carbohydrate: protein: fat (CPF) ratio was significantly different between the two groups (education group, 59 : 16 : 26 vs. non-education group, 63 : 15 : 23). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), there were significant positive effects in energy (p < 0.05), thiamin (p < 0.05), riboflavin (p < 0.05), vitamin C (p < 0.05), phosphorus (p < 0.01), Fe (p < 0.01) and zinc (p < 0.01) in the education group compared to the non-education group. In conclusion, the developed 4 times' nutritional education pamphlet focused on individual daily energy requirements and food exchange units using food exchange system for higher grades' elementary student may positively change nutrition knowledge and dietary intakes.

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Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
Mi-Ran Park, Sook-Bae Kim
Korean Journal of Community Nutrition.2018; 23(1): 13. CrossRef
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Kang-Mo Ko, Sook-Bae Kim
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The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. CrossRef
Analysis of Media Use in the Nutrition Education on Knowledge, Attitude and Practice of the Breakfast Habits on Elementary School Students
Nurlaely Fitriana, Siti Madanijah, Ikeu Ekayanti
Pakistan Journal of Nutrition.2015; 14(6): 335. CrossRef
Effects of Nutrition Education for Chinese College Students in Korea - Focused on Personalized Daily Energy Requirement and Food Exchange Units -
Jia-Li Guo, Soon-Kyung Kim, Jeong-Weon Kim, Mi-Hyun Kim, Se-Na Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2013; 18(6): 565. CrossRef

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

Abstract PDF

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

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Association between Sodium Excretion and Obesity of Adults in Gwangju
Mijin Jo, Young-Ran Heo
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Seoyun Park, Jong-Sook Kwon, Hye-Kyeong Kim
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[English]
Implementation and Evaluation of Nutrition Education Programs Focusing on Increasing Vegetables, Fruits and Dairy Foods Consumption for Preschool Children: Su Min Oh, Ye Lee Yu, Hye In Choi, Kyung Won Kim; Korean J Community Nutr 2012;17(5):517-529. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.517

Abstract PDF

The purpose of the study was to implement and evaluate a nutrition education program for preschool children. Applying the PRECEDE-PROCEED model, the nutrition education program was developed and focused on changing beliefs, increasing nutrition knowledge and consumption of vegetables & fruits (V/F) and dairy foods. Subjects were children attending a childcare center in Seoulwho were grouped into education (n = 33) and control group (n = 32). Education group received four sessions of nutrition education during 2011 fall. Both groups completed the questionnaire at pretest and posttest, measuring nutrition knowledge, beliefs, and preferences of V/F and eating behaviors. Compared to control group, education group made significant gains in total score of nutrition knowledge after the education (p < 0.05). In addition, the pretest-posttest changes in total score of beliefs regarding V/F consumption and eating behaviors were higher in the education group than in the control group (p < 0.05). Two groups were significantly different in the pretest-posttest changes in specific beliefs regarding the benefits of V/F consumption and some eating behavior. However, there were no changes in the preferences of vegetables or fruits between the two groups after the education. The consumption of V/F and dairy foods was not significantly different after the education. This study revealed that nutrition education for preschoolers was effective in improving nutrition knowledge and perceived benefits regarding V/F consumption and specific eating behavior. This study suggested that more intensive education is needed to induce changes in eating behaviors. This program can be used in nutrition education of children at the childcare centers or kindergartens.

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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
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
A Study on the Actual State of Nutrition Knowledge, Dietary Attitude, Eating Behavior, Physical Ability and Locomotion of Children Aged 5 Years in Siheung-city
Se-Hee Pyo, Hyun-Joo Kang
The Korean Journal of Food And Nutrition.2014; 27(5): 760. CrossRef

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[English]
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 J Community Nutr 2012;17(4):390-406. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.390

Abstract PDF

Childhood obesity has rapidly increased worldwide and is one of the most serious health problems in this age group. In order to prevent and manage childhood obesity, we developed a nutrition education website. The website consisted of three parts. The first part was made for self-assessment with regard to obesity index, dietary habits, food frequency, dietary attitude, nutrition knowledge, nutrient intake, energy expenditure, and the stage of behavioral change, and tailored messages and advice according to the assessment results. A total of 612 real-size food photos as well as a nutrient database of 3,346 foods and 541 dishes were created to help children estimate nutrient intakes accurately. In addition, an energy expenditure database of 156 activities for children was established to calculate calorie consumption. The second part was made for setting long-term and short-term goals and keeping track of the changes in energy intake and expenditure in one's own page. The third part was made for education. Various types of nutrition information were provided; texts, pictures, calculators and games. The readability and design of the website were evaluated by 46 obese children. Usefulness, design and readability of the website were found to be desirable for children. This website is expected to be used by an obese child alone or with parents or nutrition teachers in order to control body weight through healthy dietary habits and physical activities. In addition, a non-obese child can also use this website for maintaining healthy dietary habits and preventing obesity.

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Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
Korean Journal of Community Nutrition.2017; 22(3): 248. CrossRef
Application and Evaluation of Web-based Food Frequency Questionnaire for Korean Adolescents
Jinhee Yum, Seungmin Lee
Korean Journal of Community Nutrition.2016; 21(5): 440. CrossRef
Development of Web-based u-Health Self-nutrition Management Program for Diabetic Patients
Yun Ahn, Jeahurn Bae, Hee-Seon Kim
Korean Journal of Community Nutrition.2014; 19(4): 372. CrossRef
A Study on the Development of a Metadata Schema for the Food Education Digital Library
Soojung Kim, Eunha Youn
Journal of the Korean Society for Library and Information Science.2014; 48(4): 323. CrossRef

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[English]
Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique: Jung Hwa Choi, Eun Sil Lee, Yoon Jin Lee, Hye Sang Lee, Hye Ja Chang, Kyung Eun Lee, Na Young Yi, Yun Ahn, Tong Kyung Kwak; Korean J Community Nutr 2012;17(2):167-181. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.167

Abstract PDF

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

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Validity Study on Foodservice Management Standards for Long-Term Care Institutes Using a Delphi Technique
Junghwa Choi, Sujin Jung, Hyeja Chang
Journal of the Korean Society of Food Science and Nutrition.2022; 51(12): 1345. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Mi Sook Lee, Sim-Yeol Lee
Korean Journal of Community Nutrition.2021; 26(3): 200. CrossRef
Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
Journal of the Korean Society of Food Science and Nutrition.2016; 45(9): 1366. CrossRef
A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
Korean Journal of Community Nutrition.2016; 21(1): 65. CrossRef
Development of the evaluation tool for the food safety and nutrition management education projects targeting the middle class elderly: Application of the balanced score card and the structure-process-outcome concept
Hyeja Chang, Hyoi Yoo, Harim Chung, Hyesang Lee, Minjune Lee, Kyungeun Lee, Changhee Yoo, Junghwa Choi, Nayoung Lee, Tongkyung Kwak
Journal of Nutrition and Health.2015; 48(6): 542. CrossRef
An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
The Korean Journal of Community Living Science.2014; 25(2): 163. CrossRef
Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries
Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
Foods.2014; 3(1): 110. CrossRef
Development of a Questionnaire for Dietary Habit Survey of Korean Adults
Jin Suk Jo, Ki Nam Kim
Korean Journal of Community Nutrition.2014; 19(3): 258. CrossRef

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[English]
Awareness and Practice of Dietary Action Guide for Adolescence among Middle and High School Students in Korea: So Hyun Park, Hae Ryun Park, Soo Bin Jeon, So Yeon Jeong, Zuunnast Tserendejid, Jung Sook Seo, Kyung Hae Lee, Yeon Kyung Lee; Korean J Community Nutr 2012;17(2):133-145. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.133

Abstract PDF

The purpose of the study was to examine the adolescents' awareness and practice of Dietary Action Guide for Adolescence, which was developed by the Ministry of Health & Welfare. Subjects were middle and high school students, selected one class each from all of the 16 provinces in Korea, which were 32 schools and 998 students all together. The subjects were asked to self-evaluate the degree of awareness and practice of Dietary Action Guide using the 5 point-Likert scale from July to September, 2010. On average, 55.1% of the students responded that they were aware of the Dietary Action Guide and 49.4% answered that they put Guidelines into practice. The average score of awareness and practice were 3.54 +/- 0.24 and 3.42 +/- 0.33, respectively. The awareness score was higher than those of practice score in all the questions in the 6 categories. Awareness score of female students was higher than those of male students but there was no difference by residence area. Awareness and practice of the nutrition education-experienced were higher than those of the inexperienced. Practice score was higher among middle school-students compared to high school students, which reflected the opportunity of taking nutrition related classes. This finding shows that nutrition education for adolescents is important to change their dietary behaviors regardless of gender, residence area and school level.

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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
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 Journal of Community Nutrition.2022; 27(5): 397. CrossRef
Prediction model study of overweight and obesity in preschool children with allergic diseases from an ecological perspective
Jeong-Won Han, Da-Jung Kim
BMC Pediatrics.2021;[Epub] CrossRef
Milk consumption patterns and perceptions in Korean adolescents, adults, and the elderly
Junghyun Park, Hyun Sook Lee, Changho Lee, Hae-Jeung Lee
International Dairy Journal.2019; 95: 78. CrossRef
Secular trends in height, weight and obesity among Korean children and adolescents in 2006-2015
Eunjoo Kwon, Eun-Hee Nah
Korean Journal of Health Education and Promotion.2016; 33(2): 1. CrossRef
Gender Differences in Adolescents' Dietary Perceptions and Practices
Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(2): 165. CrossRef
A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province
Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2015; 20(4): 259. CrossRef
A Study on Relationship between Socio-demographic Factors and Food Consumption Frequencies among Adolescents in South Korea: Using the Korea Youth Risk Behavior Web-based Survey from 2011
Ji-Eun Jo, Hae-Ryun Park, Soo-Bin Jeon, Jin-Sil Kim, Go-Eun Park, Yang Li, Young-Suk Lim, Jinah Hwang
Korean Journal of Community Nutrition.2013; 18(2): 165. CrossRef

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[English]
Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-: Min Jung Son, Young Sook Cho, Se Na Kim, Hye Ji Seo, Sook Bae Kim; Korean J Community Nutr 2011;16(6):647-660. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.647

Abstract PDF

The purpose of this study was to investigate effects of nutrition education program and pamphlet for the lower grades elementary students focused on individual daily needed food exchange units using Food Exchange System. Program consisted of four lessons (40 min/lesson), "5 major nutrients & function", "6 food group and sources", "daily needed food exchange units for normal body weight", and "smart snack choice and exercise". Pamphlet as activity book was developed for the program. The subjects were 3rd grade elementary students (educated group, 31 vs. non-educated group, 31). Educated group were lessoned as group and/or individual. We examined the differences in nutrition knowledge, dietary attitudes, dietary intakes and satisfaction of the program and pamphlet. In educated group, there were positive improvements on nutrition knowledge score "function and foods of 5 nutrients" and on dietary attitudes "type of breakfast and snacks". In the evaluation of dietary intakes according to KDRI, there were positive improvements on intakes level of riboflavin, vit. C, folate, Ca, P, Fe and Zn in educated group. In satisfaction with the program and pamphlet, contents, font size, visual, figure, difficulty and program curriculum were over 2.90/3.0. It showed that the developed nutrition education program and pamphlet focused on individual daily needed food exchange units using Food Exchange System improved nutrition knowledge, dietary attitudes and nutrients intake level in the lower grades elementary students.

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Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area
Mi-Ran Park, Sook-Bae Kim
Korean Journal of Community Nutrition.2018; 23(1): 13. CrossRef
Effects of Nutrition Education Providing School Lunch by Personalized Daily Needed Food Exchange Units for Adolescent Athletes in Jeonbuk Province
Kang-Mo Ko, Sook-Bae Kim
Korean Journal of Community Nutrition.2016; 21(1): 25. CrossRef
Effects of Nutrition Education for Chinese College Students in Korea - Focused on Personalized Daily Energy Requirement and Food Exchange Units -
Jia-Li Guo, Soon-Kyung Kim, Jeong-Weon Kim, Mi-Hyun Kim, Se-Na Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2013; 18(6): 565. CrossRef
Development and Effects' Analysis of Nutrition Education Pamphlet for the Higherr Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-
Eun-Su Lim, Young-Sook Cho, Se-Na Kim, Sook-Bae Kim
Korean Journal of Community Nutrition.2012; 17(6): 689. CrossRef

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[English]
Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students: Ji Hye Kim, Seungmin Lee; Korean J Community Nutr 2011;16(5):539-547. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.539

Abstract PDF

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

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Developing educational programs to increase awareness of food additives among elementary school students
Soo Rin Ahn, Jae Wook Shin, Jung-Sug Lee, Hyo-Jeong Hwang
Journal of Nutrition and Health.2024; 57(4): 451. CrossRef
Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan
Min-Yen Chang, Chien-Cheng Huang, Ying-Chi Du, Han-Shen Chen
Nutrients.2022; 14(17): 3523. CrossRef
A Study on Utilization of Processed Foods and Recognition of Food Labels among University Students
Jeong-Sill Lee, Hyun-Kun Oh, Kyung-Soon Choi
The Korean Journal of Food And Nutrition.2015; 28(1): 24. CrossRef
Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
Eun Sil Her
The Korean Journal of Food And Nutrition.2015; 28(2): 178. CrossRef
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013
Suna Kim, Ji-Sun Kim, Joung-Mi Ko, Jeong-Weon Kim
Korean journal of food and cookery science.2014; 30(3): 249. CrossRef
Effect Evaluation of Nutrition Education for Improving Preferences to Korean Traditional Foods in Upper Grades Schoolchildren
Youngmi Jeong, Taejung Woo, Kyung-Hea Lee
The Korean Journal of Food And Nutrition.2014; 27(6): 1119. CrossRef
Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students
Ki Nam Kim, A Reum Lee, Hae Ryun Lee, Kirang Kim, Ji-Yun Hwang
Journal of Nutrition and Health.2013; 46(4): 357. CrossRef
Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students - Compared by the Gender and TV Watching Time -
Eun Sil Her
Korean Journal of Community Nutrition.2013; 18(5): 429. CrossRef

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[English]
A Study of Parents' Satisfaction and Needs for Foodservice Quality of the Childcare Centers in Chungnam Asan Area: Eun Seung Song, Eun Gyung Kim; Korean J Community Nutr 2011;16(4):497-510. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.497

Abstract PDF

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

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Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
An Evaluation of the Foodservice Quality and Management of Preschool Foodservice Establishments by IPA - Focusing on Parents of Preschoolers in Metropolitan Area of Korea, China and Japan -
Sanghyun Park, Nami Joo
The Korean Journal of Food And Nutrition.2015; 28(1): 160. CrossRef
A Comparative Study on Foodservices and Their Satisfactions between Kindergartens with and without Dietitians in Chungnam
Kyoung-Hee Lee, Myung-Hee Kim, Mi-Kyeong Choi
Journal of the Korean Society of Food Science and Nutrition.2013; 42(2): 278. CrossRef
Reinterpretation of Educational Meanings of Snack and Lunch Time in a Kindergarten Class of 4-Year-Old Children
Yu-Ok Won, Song-Yee Kim
Korean Journal of Human Ecology.2013; 22(6): 571. CrossRef

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[English]
Effect of Nutrition Education and Exercise Intervention on Physical and Dietary Patterns of Some Obese Children: Myoung Sook Kim, Mee Sook Choi, Ki Nam Kim; Korean J Community Nutr 2011;16(4):426-438. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.426

Abstract PDF

This study set out to investigate the effects of 16-week nutrition education and exercise intervention run by a public health center on the physical activities and dietary patterns of obese children at the before, after, and after one month point. After the program, the obese index of the obese children dropped by 5.9% from 38.4% to 32.5%. One month after the end of the program, their obese index increased by 1.4% to 33.9% (p < 0.001). The obese children's hours of walking of physical activities increased to 2.6 hours from 1.2 hours after the program and remained at the 2.6 hours range one month after the end of the program (p < 0.01). The total scores of their food habits increased to 10.4 points from 9.1 points after the program and 10.3 points one month after the end of the program with significant differences (p < 0.01). The total scores of their eating behavior made a significant increase to 6.5 points from 5.3 points after the program and then dropped to 5.9 points one month after the end of the program (p < 0.05). As for changes to their dietary pattern scores according to the obese index, only the food habits scores showed significant main effects of term (p < 0.05). According to these results, there is still a need to develop proper programs to help them increase regular exercise, improve their physical activities by cutting down time with TV, computer, Internet, and video games, and enhance their nutritional knowledge and to provide them with ongoing management and guidance until the improved food habits and eating behavior become part of their habits.

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코로나19 시기 범불안장애 위험 정도와 영양교육 참여 여부에 따른 우리나라 청소년 식생활 및 건강행태에 관한 연구: 제17차 청소년건강행태조사 자료를 이용하여
수은 윤, 은주 윤
Korean Journal of Food and Cookery Science.2024; 40(2): 96. CrossRef
Delphi Survey for Designing a Intervention Research Study on Childhood Obesity Prevention
Min Jeong Kim, Eunju Sung, Eun Young Choi, Young-Su Ju, Eal-Whan Park, Yoo-Seock Cheong, Sunmi Yoo, Kyung Hee Park, Hyung Jin Choi, Seolhye Kim
Korean Journal of Family Medicine.2017; 38(5): 284. CrossRef
A Study on Dietary Habits and Lifestyle of Girls with Precocious Puberty
Jae-Seong Heo, Hyeok-Soo Moon, Mi-Kyeong Kim
Pediatric Gastroenterology, Hepatology & Nutrition.2016; 19(2): 130. CrossRef
Improvement of Food Habits and Eating Behavior of Children with Obesity and/or Precocious Puberty by Nutrition Education Monitoring
Jae Hee Kim, Yun Jin Choi, Hyun Sook Lim, Jong Hee Chyun
Journal of The Korean Society of Food Culture.2015; 30(1): 129. 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 of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam
Moon-Hee Jung, Moon-Jeong Chang, Sun-Hee Kim
Journal of Nutrition and Health.2013; 46(4): 369. CrossRef
A Study on Classification of Obesity for Koreans based on the Articles in the Korean Journal of Community Nutrition - Articles Enlisted from 1996 to 2011 -
Youngnam Kim
Korean Journal of Community Nutrition.2013; 18(5): 525. CrossRef
Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu
Jin A Jang, Sun Woo Ahn, Mi-Kyung Choi
Korean Journal of Community Nutrition.2012; 17(3): 312. CrossRef
The Effects of Participation in Exercise and Nutrition Education Program on Physical Fitness, Dietary Habits and Nutrition Intake Status for Adolescents
Ok Hyun Kim, Jin Kyung Park
The Korean Journal of Obesity.2012; 21(3): 158. CrossRef

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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

Abstract PDF

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

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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]
Evaluation of Nutrition Education for Hypertension Patients Aged 50 Years and Over: Eun Hye Moon, Kyung Won Kim; Korean J Community Nutr 2011;16(1):62-74. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.62

Abstract PDF

This study was designed to implement and evaluate a nutrition education program for hypertensive patients aged between 50 and over. Nutrition education consisted of four sessions and, 35 out of 51 patients completed all education sessions at the public health center. To assess program effectiveness (effectively), data about blood pressure, blood cholesterol, anthropometry, nutrition knowledge, eating behavior and dietary intake were collected before and after nutrition education. Data were analyzed using SAS package (ver. 9.2) and significant difference was evaluated by paired t-test, x2-test and Wilcoxon signed rank test. Blood cholesterol was significantly reduced from 200.7 mg/dL to 188.7 mg/dL after nutrition education, although there were not significant changes in blood pressure or blood triglyceride level. Weight (p < 0.05), % body fat (p < 0.001), BMI (p < 0.05) were significantly reduced, especially in women, after nutrition education. Nutrition knowledge was increased significantly (p < 0.05), and some eating behaviors such as 'having fruits & vegetables for snack' and 'having brown rice, barley rice than white rice' were improved after nutrition education (p < 0.05). Sodium intake was reduced from 3,888.9 mg/day to 3,157.4 mg/day after nutrition education (p < 0.05). Except protein and iron intakes, the nutrient intake of hypertensive patients was much below the recommended level for Koreans. Dietary intakes of most of nutrients were not significantly different between pre-test and post-test. It appeared that nutrition education for the aged hypertensive patients was effective in reducing the percentage of % body fat and BMI, increasing the nutrition knowledge and some dietary behaviors. This nutrition education can be implemented at public health centers or senior centers for hypertensive patients.

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Finda Istiqomah, Ali Iqbal Tawakal, Chika Dewi Haliman, Dominikus Raditya Atmaka
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Nutrition Research and Practice.2020; 14(5): 540. CrossRef
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General Characteristics, Self-Efficacy, and Diet Control of Hypertension Patients at a Diabetes Admission Control Center in the Jeollanma-do Area
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Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center
Hee-Ok Pak, Chun-Young Sohn, Jung-Hwa Park
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Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
Yun-Jeong Mo, Sook-Bae Kim
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The Effect of the Telemedicine Service System Application for the Patients with Hypertension at Community Health Practitioner Posts in Gangwon Province
Myung Soon Kwon, Ghee-Young Noh, Jounghwa Choi
Korean Journal of Health Education and Promotion.2014; 31(2): 55. CrossRef
The Effects of Low-sodium Diet Education Program on Dietary Habits, Diet Quality and Obesity Index in Overweight and Obese Middle-aged Women
Soo Bin Jeong, Seoyun Park, Sohyun Ahn, Jin Nam Kim, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2014; 19(6): 513. CrossRef
Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
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[English]
Development and Evaluation of an Elementary School Nutrition Education Program to Prevent Breakfast Skipping: Hyeong Gyeong Son, Yeon Kyung Lee; Korean J Community Nutr 2010;15(6):740-749. Published online December 31, 2010

Abstract PDF: The purpose of this study was to develop and evaluate a nutrition education program to prevent breakfast skipping for elementary school children. Subjects were 102 5th grade students (51 boys, 51 girls) as the "education group" and 200 5th grade students (102 boys, 98 girls) as the "non-education group." The nutrition education program consisted of 4 lessons over an 8-week period. Teaching materials, including flash animation, panel, PowerPoint, and a bingo game, were developed for this education program. After education, there was significant increase in the percentage of students who had eaten breakfast every day, understood that breakfast has a great effect on health, and will eat breakfast every day in the education group compared to non-education group. Parents' positive behavior toward daily breakfast preparation and the percentage of parents who had their children eat breakfast every day increased significantly. The students of the education group responded positively to the questions of the benefit and importance of nutrition education. The flash animation received high marks, especially in terms of understanding of contents, content clarity, emphasis of the core content, delivery of necessary knowledge, and applicability of breakfast. This study shows the effectiveness of a 4-lesson nutrition education taught during an 8-week time period to induce changes in recognizing the importance of breakfast and in behavior toward breakfast consumption.

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[English]
Effect of Nutrition Education Program Developed by a Public Health Center on Preschool Children's Nutrition Knowledge and Dietary Habits and the Parent's Dietary Attitudes: Mi Ae Hong, Mee Sook Choi, Young Hee Han, Taisun Hyun; Korean J Community Nutr 2010;15(5):593-602. Published online October 31, 2010

Abstract PDF: This study was carried out to examine the effects of nutrition education program developed by Jincheon Public Health Center on preschool children's nutrition knowledge and dietary habits and the parents' dietary attitudes. The subjects of this study were five- and six-year-old children as well as their parents. A 5-week nutrition education program was implemented to 104 children in five day care centers, and 107 children in three day care centers were investigated as a control group. Activity tools designed for each lesson such as puzzles, food magnets, story, songs, Pierrot costume, and balls were used. Nutrition knowledge and dietary habits of children and dietary attitudes of parents were evaluated before and after education. Mean nutrition knowledge score in the education group was significantly higher than that in the control group after education (p < 0.001). Mean dietary habit score of three questions (three meals a day, eating at fixed time, eating breakfast) in the education group was also significantly higher than that in the control group after education (p < 0.01). In addition, parents in the education group showed significantly higher mean dietary attitude score than those in the control group even though they did not receive education (p < 0.001). Our nutrition education program was found to be effective in improving nutrition knowledge and dietary habits in preschool children as well as improving dietary attitudes in their parents.

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[English]
The Effectiveness of Na Education Program in Elementary School: Six Month Follow-up Study: Youngmee Lee, Hyun Nae Park; Korean J Community Nutr 2010;15(5):603-613. Published online October 31, 2010

Abstract PDF: Nutrition education in elementary school is confronted with the present problem, as a legal basis about obligation of nutrition education in school was clarified. Moreover, it's also important for providing evidence based scientific resources to make a study of evaluating the education effectiveness. Most studies of the nutrition education effectiveness have evaluated the changing dietary attitude and nutritional knowledge score before and after the nutrition education, and suggested the effectiveness of intervention as changing between pre- and post-treatment. Nutrition education, however, purposing long-term changes, follow-up evaluation process about the learned attitude and knowledge of nutrition education were requested. For these reasons, this study attempted to fulfilled standardized nutrition education program which use "Na Story and Food World" and "Na Story for Me", a textbook for the 1st-3rd grade and 4th-6th grade designed by KFDA, and analyzed the changes about the effectiveness of nutrition education happened over a period of time. In this study, each student was assessed their dietary attitude and nutritional knowledge by four periods, before the education, right after the education, after 3 months, and after 6 months. As a result, an average score of nutritional knowledge before the education, 70.08 +/- 17.91, were changed significantly higher right after the education to 85.69 +/- 15.05 (p < 0.001), but it lowered to 84 +/- 15.56 after 3 month. After the nutrition education, students in all grades had positive dietary attitude to Na reduction (p < 0.001). However, the healthy eating attitude about Na reduction had been unable to maintain after 3 and 6 months. Therefore, the systematic reeducated program in elementary school was positively necessary to reinforce children's learning and cognitive skills to maintain healthy eating knowledge and attitude toward Na reduction.

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[English]
Evaluation of the Readability of Teacher's Guide Book for Nutrition Education-Sugar, Na, Trans Fat: Youngmee Lee, Jin Ah Kim; Korean J Community Nutr 2010;15(5):648-655. Published online October 31, 2010

Abstract PDF: This study is attempted to propose a quality evaluation method of the materials for nutrition education by applying readability test of printed materials for nutrition education. It is significantly important for the teaching class with nutrition education materials to consider students understanding level and education materials topics or choosing words in developed printed materials. This study performed an evaluation of the readability of text in teachers' guidebook, which is devised for elementary school students' education material about sugar, sodium and trans-fat and attempted to estimate the developing materials through analyzing difficulty level of the text. We utilized "The Teacher's Guidebook for Cooking Activity" that had been developed for elementary school by Ministry Education Science and Technology, as the readability evaluation standard. Compared with the average score of readability about "The Teacher's Guidebook for Cooking Activity", 72.94 +/- 6.85, "Sugar Guidebook" was 70.94 +/- 7.46, "Sodium Guidebook" was 68.76 +/- 14.50, and "Trans-fat Guidebook" was 58.87 +/- 10.79. Considering the subjects careers or ages, "The Teacher's Guidebook for Cooking Activity" has little deviation by the subjects careers or ages and was "intermediate" or "easy" level; however, "Sugar Guidebook", "Sodium Guidebook", "Trans-fat Guidebook" was "intermediate" or "difficult" level (p < 0.05). Readability score was especially low when the contents of some particular subjects were too professionalized or scientific terms were frequently used, and thes results were definitely seen in the "Sodium Guidebook" and "Trans-fat Guidebook". With Cloze test score, the readability evaluation will be using as an evaluation tool for the nutrition education materials.

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