Korean Journal of Community Nutrition

Original Articles

[English]
The Influence of Self-resilience on Dietary Management in Middle School Students: Yunhwa Kim; Korean J Community Nutr 2015;20(6):399-410. Published online December 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.6.399

OBJECTIVES
This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students.
METHODS
Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21.
RESULTS
The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05).
CONCLUSIONS
This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

Citations

Citations to this article as recorded by

Exploring the connection between ego-resiliency and health behaviors: a cross-sectional study of Polish health sciences students
Małgorzata Dębska-Janus, Paweł Dębski, Agnieszka Nawrocka, Jacek Polechoński, Wojciech Madejczyk, Karina Badura-Brzoza
BMC Psychiatry.2024;[Epub] CrossRef

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[English]
Actual Status of School Dietitians' Recognition and Use of Superior Agricultural Products in Daegu: Jin A Jang, Sun Woo Ahn, Mi Kyung Choi; Korean J Community Nutr 2012;17(3):312-320. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.312

Abstract PDF PubReader

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

Citations

Citations to this article as recorded by

Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province
Jisoo Kwon, Wookyoun Cho
Korean Journal of Community Nutrition.2019; 24(4): 290. CrossRef
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
Seyoung Ju, Deokhee Song, Hyeja Chang
Journal of Nutrition and Health.2017; 50(5): 494. CrossRef
Parents' Perception and Satisfaction of School Food Materials and Supplier -Performance in Mokpo, Korea-
Seok-In Lee, Pyong-Yon Kang, Hyun-Young Jung
Journal of the Korean Society of Food Science and Nutrition.2015; 44(11): 1741. CrossRef
Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do
Ga-Hee Lee, Deok-Ihn Yoon, Jung-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 1. 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

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[English]
Consumers' Purchasing Intentions of Organic Foods in relation to the Perceived Health Concerns, Healthy Eating Practices and Attitudes, and Food Choice Motives: Myeong Hwa Cha, Yoo Kyeong Kim; Korean J Community Nutr 2009;14(3):286-294. Published online June 30, 2009

Abstract PDF: This study investigated the correlations of five constructs - health concerns, healthy eating practices and attitudes, food choice motives, attitudes toward organic foods - in the formation of behavioral to the purchasing intentions of organic foods. An instrument encompassing health perception, attitudes, habits and personal traits was developed through the comprehensive reviews of the literature and the assured validity and internal reliability of the contents. The questionnaire was administered to the students of three universities at Daegu, Kyungpook province. A total of 288 questionnaires were collected for a response rate of 96.0%. The correlations of five constructs and purchasing intention were tested simultaneously using structural equation modeling. Healthy eating practices and attitudes toward organic foods were found to be the determinants which directly influence the intention to purchase organic foods. Health concerns didn't show direct relation to the purchasing intention of organic foods. The hypothesized path from the health concerns to the purchasing intentions was not supported. The results indicated that food choice motives and healthy eating attitudes should be managed to achieve higher behavioral intention to purchase organic foods.

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[English]
The Effectiveness of Nutrition Education Provided by Dietitians in Child Care Centers: Hyeja Chang, Eunseon Ko; Korean J Community Nutr 2007;12(3):299-309. Published online June 30, 2007

Abstract PDF: The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p < 0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

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[English]
Influences of School Food Service Employees' Food Safety Training on Food Safety Knowledge and Practices: Kyung Eun Lee, Kyung Ryu; Korean J Community Nutr 2004;9(5):597-605. Published online October 31, 2004

Abstract PDF: The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of alpha = 0.01), except one topic "diseases and symptoms with which they are excluded from working." Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

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[English]
A Study on Dietary Practices of Juvenile Delinquents in Korea: Seon Joo Park, Haymie Choi, Sumi Mo, Michael M Park; Korean J Community Nutr 2003;8(4):512-525. Published online August 31, 2003

Abstract PDF: The relationship between dietary practices and juvenile delinquency was studied using a dietary survey. Subjects were selected from juvenile delinquents who were under the supervision of the Seoul Probation Office of the Ministry of Justice. The study group consisted of 52 male and 52 female delinquents. As a control group, 104 exemplary high school students were selected in Seoul. A questionnaire was designed to find out the subjects' general characteristics, dietary habits, lifestyle, eating behavior, food frequency, and nutrient intake using the 24-hour recall method. Compared to the exemplary students, the juvenile delinquents were significantly different in education level, family status, monthly allowance, residence status, breast fed, parents' education level, parents' concern. In dietary habits, fifty-eight percent of the juvenile delinquents ate 2 or fewer meals per day, preferred to eat with friends, and liked hot tasting foods. The juvenile delinquents consumed more ion drinks (OR=9.26 CI: 3.83-22.37), rameon (OR=7.67 CI: 3.21-18.33), cola (OR=6.75 CI: 2.91-15.69), soft drinks (OR=6.12 CI: 2.53-14.81), steamed korean sausage (OR=5.34 CI:2.31-12.32), hamburger (OR=5.15 CI: 1.91-13.87), kimbab (OR=3.63 CI: 1.76-7.46), ddokbokgi (OR=3.17 CI: 1.58-6.38), candy (OR=3.08 CI: 1.41-6.73), white rice (OR=2.59 CI: 1.19-5.64), hotdog (OR=2.52 CI: 1.31-4.86), and less rice mixed with grains (OR=0.02 CI: 0.01-0.05), tangerine (OR=0.06 CI: 0.02-0.20), milk (OR=0.29 CI: 0.14-0.60), roasted fish (OR=0.32 CI: 0.28-0.99, anchovy (OR=0.35 CI: 0.17-0.72), seaweed (OR=0.37 CI: 0.16-0.83), and tofu (OR=0.48 CI: 0.23-0.99) than the exemplary students. With respect to the juvenile delinquents, the nutrient intakes lower than 75% of the Korean RDA were for riboflavin (75.0%) and calcium (47.9%) among the boys, and calcium (46.9%) and iron (60.4%) among the girls. To prevent juvenile delinquency, nutritional education and well-balanced school food service meals should be emphasized so as to improve the management of dietary practices.

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[English]
Prenatal Breastfeeding Education and Infant Feeding Practices in Public Health Centers and Baby-Friendly Hospitals: Taisum Hyun, Eun Young Lim, Nammi Kang, Ki Nam Kim; Korean J Community Nutr 2001;6(4):678-685. Published online October 31, 2001

Abstract PDF: Although breastfeeding is recognized to be vital to the health and well-being of children and women, the rate of breastsfeeding among Korean women has continuously decreased. One barrier to breastfeeding has been identified to be associated with health care providers. Health care professionals do not give sufficient advice and encouragement, next do hospitals provide supportive environments for breastfeeding by separating infants from mothers or providing formula. The purpose of this study was to investigate prenatal breastfeeding education and infant feeding practices in public health centers and baby-friendly hospitals. A telephone survey was carried out on 57 public health centers located in the Seoul and Chungcheong areas and 13 baby-freindly hospitals from February to April in 2000. Among the public health centers, 43.8% offered periodic prenatal education for pregnant women who visited the centers. Most of them used leaflets or pamphlets developed by the Ministry of Health and Welfare or UNICEF. Twenty six percent of the public health centers developed their own educational materials. All of the 13 baby-friendly hospitals gave additional fluids to infants, did not allow mothers and infants to stay together 24 hours a day, and did not foster the establishment of breatfeeding support groups among the mothers. Most of the baby-friendly hospitals gave artificial teats, did not help mothers initiate breastfeeding within a half-hour of birth. Findings indicate that current practices even in the baby-friendly hospitals are not consistent with the '10 steps to success breastfeeding'. Therefore, deliberate efforts should be made to incorporate adequate breastfeeding education into prenatal program in both public health centers and hospitals, and create environments to support breastfeeding in hospitals, even in baby-friendly hospitals.

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