Korean Journal of Community Nutrition

Original Articles

[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

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.

Citations

Citations to this article as recorded by

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]
Effect-Evaluation on Nutrition Education in Related Curriculums for Elementary School Children: Focused on Change of Dietary Habits: Eun Sil Her, Sang Gyun Lee, Hye Jin Park, Kyung Hea Lee; Korean J Community Nutr 2005;10(6):795-804. Published online December 31, 2005

Abstract PDF: The purpose of this study was to develop of nutritional education activities and effect evaluation in related curriculums for all Dongbu Elementary School children in Jinhae by the teacher in charge. This educational purpose was to build a desirable dietary behavior for optimal growth and health in elementary school children. The educational program contents were developed according to 1) selection of content related curriculums 2) analysis of contents related on dietary habits by grade 3) preparation teaching plans to build desirable dietary habits 4) development of teaching manual by turns. Twelve hours of nutrition education at all school classes were done from March 2 to December 10 2004 in Dongbu Elementary School in Jinhae, Gyeongnam. The education effects were evaluated through the questionnaire surveys before and after the education and their comparative analysis. The results of this study were summarized as follows : Forty percent of the underweight group, 22.8% of the normal group, 42.2% of the obese group had the wrong perceptions on their body figures, but after nutrition education 80.5% of the underweight group, 94.3% of the normal group, 97.9% of the obese group gleaned the correct perceptions on their body figures (p<0.001). As the effects of the education, the subjects who exercise more than 3 times in a week increased in all groups (p<0.01 - 0.001), notably in the obese group. Meal regularity (p<0.001), skipping meals (p<0.001), eating rate and snack selection patterns (p<0.01 - p<0.001) also improved by nutrition education. We could also observe the effects of the nutrition education through the affirmative statements which appeared in their dietary records. These results showed a possibility of nutrition education activities in related curriculums to improve in dietary habits of school children. Next year, we will start with the system of nutrition teachers in elementary school, but nutrition teacher cannot undertake the task of teaching and food service management alone. Because of that, we intend to develop this program as an alternative proposal for the nutrition education in elementary schools.

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