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[English]
Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
Korean J Community Nutr 2024;29(4):304-317.   Published online August 31, 2024
DOI: https://doi.org/10.5720/kjcn.2024.00004
AbstractAbstract PDFPubReaderePub
Objectives
This study aimed to evaluate the importance and performance of sodium reduction practices among childcare center cooks in the Yongin area before and after a 3-month salinometer support program.
Methods
In total, 313 cooks employed in childcare centers in Yongin were surveyed before and after participating in a salinometer support program. The survey included questions on general information, sodium-related dietary habits, and perceived importance and performance levels of sodium reduction approaches in the purchasing, cooking, and serving areas. The centers were divided into childcare centers registered as group-feeding facilities (FS group, n = 68) and those not registered as such (non-FS group, n = 245). The differences between the two groups were analyzed.
Results
The overall importance levels increased significantly after the program in both the FS-group (P < 0.001) and non-FS group (P = 0.005). The overall performance levels also increased significantly in both groups (P < 0.001 for all). Consequently, the significant difference between the importance and performance levels disappeared in both groups after the program. However, unlike the FS group, which showed no significant differences between the importance and performance levels after the program in all three areas, the non-FS group still demonstrated lower performance levels than importance levels in the purchasing (P = 0.011) and serving (P = 0.034) areas after the program.
Conclusions
The use of salinometers significantly enhanced the performance and importance of low-sodium management practices among cooks in childcare centers, especially in the FS group. The continuous monitoring of salinity measurements and tailored education specialized for the FS and non-FS groups are recommended.
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[English]
Dietary Quality Comparison of the School and Home Lunches Consumed by Chinese School-Age Children and Adolescents:Analysis of the 2011 China Health and Nutrition Survey
Chengyu Zhang, Suhua Jin, Jihyun Yoon, Meeyoung Kim
Korean J Community Nutr 2020;25(6):474-484.   Published online December 31, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.6.474
AbstractAbstract PDF
Objectives
The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. Methods: The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450; 144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. Results: The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students).Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. Conclusions: Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.

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  • [Retracted] Analysis of the Influence of Rural Family Education Environment on School‐Age Children’s Social Behavior and Patterns
    Wenwen Yao, Ying Zhen, Yu Zhang, Zhao Kaifa
    Journal of Environmental and Public Health.2022;[Epub]     CrossRef
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Original Articles
[English]
Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
Jung Hyun Kim, Min Sook Kyung, In Young Park, Young Sim Park
Korean J Community Nutr 2019;24(6):497-511.   Published online December 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.6.497
AbstractAbstract PDFPubReader
OBJECTIVES
This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials.
METHODS
Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. ‘Notices for Parents’ forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively.
RESULTS
The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: 〈Eat Evenly〉, 〈Eat Breakfast〉, 〈Eat vegetables and Fruits〉, 〈Clean Body, Strong Body〉, 〈Healthy and Tasty Snacks〉, 〈Keep Healthy Weight〉, 〈Food that enters our body〉, 〈What is safe food?〉, 〈Food selection and Storage〉, 〈Our land, Our grain〉, 〈Enjoy Traditional Food〉, and 〈Food manners〉. Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was ‘Did you get to know how to eat evenly?’. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: ‘Five nutrients needed for growing children’ and ‘Knowing sugar foods and sugar-containing foods’. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the ‘Notices for Parents’ form.
CONCLUSIONS
In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

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  • An Interactive Live and Online Cooking Program for Children in Vulnerable Families—An Exploratory Study
    Jiyoung Park, Sein Hwang, Seolhyang Baek, Gill A. Ten Hoor
    Healthcare.2022; 10(12): 2389.     CrossRef
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[English]
Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers
Jeong Sook Bae, Sol Bee Seong, So Mang Jang, Chang Hee Yoo, Young Suk Lim, Young Mi Lee, Hae Ryun Park, Kyung Eun Lee
Korean J Community Nutr 2019;24(4):277-289.   Published online August 31, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.4.277
AbstractAbstract PDFPubReader
OBJECTIVES
This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season.
METHODS
A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages.
RESULTS
Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6–7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons.
CONCLUSIONS
The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

Citations

Citations to this article as recorded by  
  • An Interactive Live and Online Cooking Program for Children in Vulnerable Families—An Exploratory Study
    Jiyoung Park, Sein Hwang, Seolhyang Baek, Gill A. Ten Hoor
    Healthcare.2022; 10(12): 2389.     CrossRef
  • Disparities in dietary quantity and quality between the two different types of Korean family of older adults living with spouses and living alone: using data from the 6th Korea National Health and Nutrition Examination Survey
    Yu Rim Choi, Hae Ryun Park, Kyung Hee Song, Youngmi Lee, Young Suk Lim
    Nutrition Research and Practice.2020; 14(3): 242.     CrossRef
  • Patient-centered counseling program using health coaching to promote self-care among elderly hypertension patients in the rural area of South Korea
    HeyJean Lee, Jung Min Kim, Ji Young Moon
    Korean Journal of Health Education and Promotion.2020; 37(2): 99.     CrossRef
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[English]
A Study on the Development of the Goals and Contents System of Healthy Dietary Education Program for After-School Care in Lower Grade in Elementary School
Jung Hyun Kim, Myoung Hee Lee, Okjin Park, Kyung Sook Choi
Korean J Community Nutr 2019;24(1):24-37.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.24
AbstractAbstract PDFPubReader
OBJECTIVES
The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school.
METHODS
The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized.
RESULTS
From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements.
CONCLUSIONS
In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

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  • Development and Application of an Education Program for Healthy Dietary Life for Elementary School Aftercare Class Children
    Jung-Hyun Kim, Min Sook Kyung, In-Young Park, Young Sim Park
    Korean Journal of Community Nutrition.2019; 24(6): 497.     CrossRef
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[English]
Cost-benefit Analysis of Nutrition Management Program for Children Aged Under 5 Years in DR Congo
Tae Ho Lee, Chae Eun Lee, Eun Woo Nam
Korean J Community Nutr 2018;23(5):385-396.   Published online October 31, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.5.385
AbstractAbstract PDFPubReader
OBJECTIVES
This study aims to evaluate the economic efficiency of a nutrition management program for children under 5 years of age in Kenge, Kwango District, Democratic Republic of the Congo (DR Congo) from 2014 to 2016.
METHODS
The economic efficiency of a nutrition management program for children under 5 years of age who have recovered from malnutrition status was evaluated using a cost-benefit analysis. The costs were analyzed according to the executed budget incurred during the project period. The benefits were estimated as the monetary value of the saved lives of children under 5 years of age. The economic efficiency of the program was determined by the Benefit-Cost Ratio (BCR). The BCR was calculated by dividing the total discounted benefit by the total discounted costs. The project is economically efficient when the BCR is greater than 1.
RESULTS
The costs of the nutrition management program were calculated as 1,677,609,648 Korean Won (KRW). A total of 2,466 children survived with improved malnutrition status through this program. The benefit for the reduction of mortality for children under 5 years of age was estimated to be 6,814,354,467 KRW, the estimated value of life for 2,466 children. The BCR was 4.06.
CONCLUSIONS
The nutrition management program for children under 5 years of age in DR Congo was found to be a cost-effective project. Successful and efficient Official Development Assistance (ODA) for a health project requires integrated and comprehensive strategies and specialized international development consulting to improve efficiency. Future nutrition management programs should take into account the national health program to maintain the sustainability of the project.
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[English]
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong Eun Park, Kyung Suk Choi
Korean J Community Nutr 2018;23(3):243-256.   Published online June 30, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.3.243
AbstractAbstract PDFPubReader
OBJECTIVES
We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.
METHODS
Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
RESULTS
The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
CONCLUSIONS
Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

Citations

Citations to this article as recorded by  
  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
  • Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
    Miaomiao Li, Young Eun Lee
    Nutrition Research and Practice.2023; 17(2): 356.     CrossRef
  • Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
    Meeyoung Kim, Youngmin Nam
    Journal of the East Asian Society of Dietary Life.2019; 29(5): 367.     CrossRef
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[English]
Current Status of Parents' Monitoring of and Level of Trust in School Lunch Programs
Boyoung Hur, Injoo Choi, Meeyoung Kim, Jinwook Kwon, Jiyoung Lee, Jihyun Yoon
Korean J Community Nutr 2017;22(5):401-412.   Published online October 31, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.5.401
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to investigate the current status of parents' monitoring of school lunch programs and to examine the relationship of parents' school lunch monitoring with their level of trust in school lunch programs.
METHODS
During November 2016, a web survey was conducted with 1,283 parents who had participated in monitoring of school lunch programs. A total of 621 parents completed the questionnaires (48.4% response rate) and the responses from 442 parents were analyzed (34.5% analysis rate) for elementary (n=196) and middle/high school parents (n=246), respectively.
RESULTS
Both the elementary and middle/high school parents most wanted to participate in monitoring 1~2 times per month, which was less frequent than their current practice. They showed the highest experience rate in ‘food sanitation’ area in both the prior training and actual practice of school lunch monitoring. They most responded ‘increasing trust in school lunch programs’ as a merit and ‘lack of parents participating in monitoring’ as a problem of school lunch monitoring. The average levels of trust did not differ between elementary and middle/high school parents. Multiple regression analyses showed that elementary school parents' level of satisfaction in the monitored school lunch programs was positively associated with the parents' level of trust in general school lunch programs. Monitoring frequency and parents' age, in addition to level of satisfaction in the monitored school lunch program, were associated with level of trust in general school lunch programs among middle/high school parents.
CONCLUSIONS
There was room for change in parents' school lunch monitoring programs to meet parents' needs better. Well-managed school lunch monitoring programs contributing to parents' satisfaction with school lunch programs could increase parents' level of trust in school lunch programs.

Citations

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  • 제한적인 등교 상황에서 중고등학생의 신체적·정신적 건강 및 식생활 행태 변화:
    민지 손, 은주 윤
    Korean Journal of Food and Cookery Science.2023; 39(3): 213.     CrossRef
  • Analysis of the CCP Performance and Barriers of School Foodservice Employees in the Incheon Area
    Ji Eun Lee, Jung Hwa Choi
    The Korean Journal of Community Living Science.2020; 31(3): 411.     CrossRef
  • Development of Model for 「The Survey on School Foodservice Program」
    Hae-Young Lee, Bo-Sook Yi, Jina Cha, Sun-Ok Ham, Moon-Kyung Park, Mi-Nam Lee, Hye-Young Kim, Haeng-Hwa Kang, Jin-Wook Kwon, Yun-Hui Jeong
    Korean Journal of Community Nutrition.2019; 24(1): 60.     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
AbstractAbstract PDFPubReader
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.

Citations

Citations to this article as recorded by  
  • 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]
Leveraging Multimodal Supports using Mobile Phones for Obesity Management in Elementary-School Children: Program Providers' Perspective from a Qualitative Study
Mi Young Park, Jae Eun Shim, Kirang Kim, Ji Yun Hwang
Korean J Community Nutr 2017;22(3):238-247.   Published online June 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.3.238
AbstractAbstract PDFPubReader
OBJECTIVES
This study was conducted to investigate providers' perspectives on current challenges in implementing a program for prevention and management of childhood obesity and adoption of mobile phone as a potential solution of leveraging multimodal delivery and support in a school setting.
METHODS
The qualitative data were collected through face-to-face in-depth interviews with 23 elementary-school teachers, 6 pediatricians, and 6 dieticians from community health centers and analyzed using a qualitative research methodology.
RESULTS
Current challenges and potential solutions of obesity-prevention and -management program for obesity program for elementary school children were deduced as two themes each. Lack of tailored intervention due to limited recipient motivation, lack of individualized behavioral intervention, and different environmental conditions can be solvable by mobile technology-based personalized intervention which brings about interactive recipient participation, customized behavioral intervention, and ubiquitous accessibility. Lack of sustainable management due to stigmatization, limited interactions between program providers and inconsistent administrative support can be handled by multimodal support based on school setting using mobile platform providing education of health promoting behaviors toward larger scale and interactive networking between program participants, and minimizing administrative burden.
CONCLUSIONS
Adoption of mobile-based health management program may overcome current limitations of child obesity program such as lack of tailored intervention and sustainable management via personalized intervention and multimodal supports although some concerns such as increased screen time need to be carefully considered in a further study.

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  • A Qualitative Study on the Potential Utilization of a Mobile Phone for Obesity Management in Elementary-School Children : Parents Perspective
    Bo Young Lee, Mi-Young Park, Kirang Kim, Jea Eun Shim, Ji-Yun Hwang
    Korean Journal of Community Nutrition.2019; 24(2): 117.     CrossRef
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[English]
Feasibility Study on the Dietary Improvement Program Development for Senior Citizens
Sung Hee Kim, Boram Kim, Nami Joo
Korean J Community Nutr 2017;22(3):218-227.   Published online June 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.3.218
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity.
METHODS
The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, χ² test, One-way ANOVA and Friedman test were used to determine the priority.
RESULTS
Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, ‘yes’ was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up.
CONCLUSIONS
It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.
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[English]
Needs for Development of IT-based Nutritional Management Program for Women with Gestational Diabetes Mellitus
Chan Jung Han, Sun Young Lim, Eunsuk Oh, Yoon Hee Choi, Kun Ho Yoon, Jin Hee Lee
Korean J Community Nutr 2017;22(3):207-217.   Published online June 30, 2017
DOI: https://doi.org/10.5720/kjcn.2017.22.3.207
AbstractAbstract PDFPubReader
OBJECTIVES
The aim of this study was to examine self-management status, nutritional knowledge, barrier factors in dietary management and needs of nutritional management program for women with Gestational Diabetes Mellitus (GDM).
METHODS
A total of 100 women with GDM were recruited from secondary and tertiary hospitals in Seoul. The questionnaire composed of general characteristics, status of self-management, dietary habits, nutrition knowledge, barrier factors in dietary management, needs for nutrition information contents and nutritional management programs. Data were collected by a self-administered questionnaire. All data were statistically analyzed using student's t-test and chi-square test using SAS 9.3.
RESULTS
About 35% of the subjects reported that they practiced medical nutrition and exercise therapy for GDM control. The main sources of nutrition information were ‘internet (50.0%)’ and ‘expert advice (45.0%)’. More than 70% of the subjects experienced nutrition education. The mean score of nutrition knowledge was 7.5 point out of 10, and only about half of the subjects were reported to be correctly aware of some questions such as ‘the cause of ketosis’, ‘the goal of nutrition management for GDM’, ‘the importance of sugar restriction on breakfast’. The major obstructive factors in dietary management were ‘eating more than planned when dining out’, ‘finding the appropriate menu when dining out’. The preferred nutrition information contents in developing management program were ‘nutritional information of food’, ‘recommended food by major nutrients’, ‘the relationship between blood glucose and food’, ‘tips on menu selection at eating out’. The subjects reported that they need management program such as ‘example of menu by calorie prescription’, ‘recommended weight gain guide’, ‘meal recording and dietary assessment’, ‘expert recommendation’, ‘sharing know-how’.
CONCLUSIONS
Based on the results of this study, it is necessary to develop a program that provide personalized information by identifying the individual characteristics of the subjects and expert feedback function through various information and nutrition information contents that can be used in real life.

Citations

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  • Chronically ailing or failing chronically: a typology of South African diners living with diabetes
    Adam Viljoen, Martinette Kruger
    International Journal of Spa and Wellness.2024; 7(2): 109.     CrossRef
  • Machine Learning-Based Prediction of Abdominal Subcutaneous Fat Thickness During Pregnancy
    Moon Sook Hwang, Eunjeong Song, Jeonghee Ahn, Seungmi Park
    Metabolic Syndrome and Related Disorders.2023; 21(9): 479.     CrossRef
  • Current Status and Effects of Nutrition Education Programs for Diabetic Patients in Korea
    Hae Jin Kang
    The Journal of Korean Diabetes.2018; 19(2): 106.     CrossRef
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[English]
Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome
Hye Jin Kim, Injoo Choi, Won Gyoung Kim, Kana Asano, Jeongmin Hong, Young Min Cho, Jihyun Yoon
Korean J Community Nutr 2016;21(3):237-246.   Published online June 30, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.3.237
AbstractAbstract PDFPubReader
OBJECTIVES
To investigate the effect of a worksite-based dietary intervention program for the management of metabolic syndrome (MS) among male employees.
METHODS
A dietary intervention program combining individual and environmental approach was implemented targeting white-collar employees at a worksite located in Seoul for 10 weeks. Out of 104 employees having agreed to participate in the program, those having three or more out of five components of MS and having two components, including a waist circumference component were classified into "the high risk group" (n=41) and received group nutrition education and individual nutrition counseling three times each. The rest of the study subjects were considered as "the low risk group" (n=63). The food environment at the worksite, where both the high and low risk groups were exposed, was changed to promote healthy eating. Physical data including MS components were collected and a questionnaire on dietary behaviors was administered before and after the intervention. The data from the high risk group (n=17) and the low risk group (n=20), excluding the subjects ineligible for or failed to complete the study (n=67), were analyzed. The difference before and after intervention was tested for significance by Wilcoxon signed-rank tests.
RESULTS
Weight, body mass index (BMI), waist circumference, blood pressure, HDL-cholesterol, and HbA1c and the healthy dietary practice score improved significantly after intervention in the high risk group. The median number of MS components decreased significantly from 3.0 to 1.0 in the high risk group. In the low risk group, only HbA1c significantly decreased. Conclusions: The 10-week worksite-based dietary intervention program combining individual and environmental approach was found to be effective for managing MS of male employees.
CONCLUSIONS
The 10-week worksite-based dietary intervention program combining individual and environmental approach was found to be effective for managing MS of male employees.

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  • A cohort study of the effects of social support on cerebral cardiovascular disease in subjects with metabolic syndrome
    Sung-Kyung Kim, Yong Whi Jeong, Dae Ryong Kang, Jang Young Kim, Hunju Lee, Sang-baek Koh, Yoshihiro Fukumoto
    PLOS ONE.2024; 19(7): e0305637.     CrossRef
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    Ji Hyun Moon, Hosihn Ryu
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  • Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
    Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
    Korean Journal of Community Nutrition.2023; 28(6): 466.     CrossRef
  • Facilitators and barriers to achieving dietary and physical activity goals: focus group interviews with city bus drivers and counseling dietitians
    Yongmin Jo, Suhyeun Cho, Young-Hee Han, Taisun Hyun
    Korean Journal of Community Nutrition.2023; 28(5): 376.     CrossRef
  • Effectiveness of a mobile health intervention on weight loss and dietary behavior changes among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
    Imhuei Son, Jiyoun Hong, Young-Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
    Korean Journal of Community Nutrition.2023; 28(2): 141.     CrossRef
  • Predictors of Health Promotion Behaviors Among Working Adults at Risk for Metabolic Syndrome
    Sungwon Park, Min Kyeong Jang, Chang Gi Park, Oi Saeng Hong
    Nursing Research.2022; 71(4): 275.     CrossRef
  • Inverse association of improved adherence to dietary guidelines with metabolic syndrome: the Seoul Metabolic Syndrome Management program
    Dongwoo Ham, YoungYun Cho, Mi-Suk Park, Yun-Sug Park, Sun-Young Kim, Hye-Min Seol, Yoo Mi Park, Sunok Woo, Hyojee Joung, Do-Sun Lim
    Nutrition Research and Practice.2020; 14(6): 621.     CrossRef
  • The Effect of Community-based Health Intervention Program to Improve Metabolic Disease in Jeju Island
    Woo Jin Kim, Sang Hoon Kim, Shin Young Park
    The Korean Journal of Clinical Laboratory Science.2018; 50(3): 297.     CrossRef
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[English]
Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP
Hye Yeon Lee, Hyun Joo Bae
Korean J Community Nutr 2016;21(1):84-92.   Published online February 29, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.1.84
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness.
METHODS
Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0).
RESULTS
According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items.
CONCLUSIONS
To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

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  • Perception on HACCP System of School Foodservices Dietitians in Chungbuk
    Ji Hyeoun Im, Miao Miao Li, Young Eun Lee
    Korean Journal of Food and Cookery Science.2019; 35(1): 57.     CrossRef
  • Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
    Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
    Korean Journal of Community Nutrition.2018; 23(3): 234.     CrossRef
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[English]
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 J Community Nutr 2016;21(1):65-74.   Published online February 29, 2016
DOI: https://doi.org/10.5720/kjcn.2016.21.1.65
AbstractAbstract PDFPubReader
OBJECTIVES
This study was performed to investigate the nutritional status, health conditions, eating habits and experience and demand for nutrition.dietary management of senior citizens. And these data are formed foundation of development of nutrition.dietary management education program and contents in welfare facilities for the aged.
METHODS
We visited 3 public health centers, 3 senior citizens centers, and 4 welfare centers in Seoul, Gyeonggi-do, Chungnam province, and Daejeon area and carried out interview by semi-structured questionnaire for senior citizens older than 65 years who use those facilities.
RESULTS
The study included 17%, 30.7% and 52.3% of senior citizens from public health centers, seniorcitizen centers and and welfare centers, respectively. The age range of 43.9% of the population was 65-74 years and and 56.1% were older than 75 years. We observed that 83.2% of subjects took some medicines due to diseases that they have and 58.0% took prescription medicines for hypertension. The thing that they considered the most when selecting food was 'the taste'(p<0.05). Regarding the level of practice to keep the dietary life, they answered more than 'average' for most of items but answered less than 'average' for lot of salt intake, drinking, exercise. For the experience of nutritionddietary life education, only 19.8% answered 'Yes' and the service for nutritionddietary life management showed the highest score in the demand for 'provide nutritious food'. For the size of consulting group for nutrition/dietary life education, the public health center and welfare center preferred a larger group size but the senior citizens center preferred a smaller group. With regard to who will carry out the consulting, the demand for dietitian was the highest and the operation type showed the high demand in the order of consulting, education. The contents that they want to have consultation in nutritionddietary life education were diet therapy for diseases and the ordinary diet therapy for health.
CONCLUSIONS
This study suggested the management of nutritionddietry life necessitates qualitative measures according to the different types of welfare facilities. For these, it is in need of development of counseling and education program included therapy for disease. Above all, the policy to secure dietitian of welfare facilities for the aged to perform these should be achived.

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  • Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
    Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
    Clinical Nutrition Research.2024; 13(2): 108.     CrossRef
  • Effectiveness of NQ-E index-based individual nutrition counseling for community-care elderly: an intervention study on improving nutritional status, complex chronic diseases, and quality of life
    Yoonjeong Choi, Jihyun Lee, Heesook Lim, Yoo Kyoung Park
    Korean Journal of Community Nutrition.2023; 28(6): 480.     CrossRef
  • Evaluation on the Nutrition Quotient Scores of Elderly People Living Alone in Korea
    Gyoungok Gang, Min Lee, Eun-hui Choi, Hye-Lim Lee, Hyun-Young Lee, Hye-Ja Chang, Jung-Hwa Choi, Na-Young Yi, Kyung-Eun Lee, Min-Jae Chung, Tong-Kyung Kwak
    Nutrients.2023; 15(17): 3750.     CrossRef
  • Effects of nutrition and hygiene education program on healthy eating habits and behavior of the elderly in Chungbuk
    Je-ok Yeon, Byung-chun Song, Kyung-Jin Yeum, Myoung-sook Kim, Mi-young Lee
    Journal of Nutrition and Health.2022; 55(3): 390.     CrossRef
  • Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013–2017 Korea National Health and Nutrition Examination Survey
    Daeun Choi, Youngmi Lee, Haeryun Park, Kyunghee Song, Jinah Hwang
    Nutrition Research and Practice.2021; 15(2): 266.     CrossRef
  • Future Perspective of the Elderly Food in a Super-Aged Society
    Weon-Sun Shin
    Journal of the Korean Dysphagia Society.2021; 11(1): 1.     CrossRef
  • Effects of a Person-Centered Nursing Intervention for Frailty among Prefrail Community-Dwelling Older Adults
    Jiyeon Ha, Yeon-Hwan Park
    International Journal of Environmental Research and Public Health.2020; 17(18): 6660.     CrossRef
  • Socio-Economic Factors are Associated with Risk of Inadequate Protein Intake among Korean Elderly: Based on the Seventh Korean National Health and Nutrition Examination Survey (KNHANES Ⅶ), 2016-2018
    Won Jang, Ho Kyung Ryu
    The Korean Journal of Community Living Science.2020; 31(2): 215.     CrossRef
  • Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center
    Jeonghyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyunghee Song, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2020; 25(5): 374.     CrossRef
  • Comparative analysis of dietary behavior and nutrient intake of elderly in urban and rural areas for development of “Village Lunch Table” program: Based on 2014 Korea National Health and Nutrition Examination Survey data
    Youngmi Lee, Yourim Choi, Hae Ryun Park, Kyung Hee Song, Kyung Eun Lee, Chang Hee Yoo, Young Suk Lim
    Journal of Nutrition and Health.2017; 50(2): 171.     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
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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
AbstractAbstract PDFPubReader
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
    Aubrey N. Dunteman, Soo‐Yeun Lee
    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
AbstractAbstract PDFSupplementary MaterialPubReader
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
    Clinical Nutrition Research.2024; 13(1): 8.     CrossRef
  • 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
  • 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
    Journal of the East Asian Society of Dietary Life.2022; 32(3): 214.     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
  • 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]
Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
Yun Jeong Mo, Sook Bae Kim
Korean J Community Nutr 2014;19(6):558-567.   Published online December 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.6.558
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS).
METHODS
The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS.
RESULTS
In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career.
CONCLUSIONS
The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.
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[English]
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 J Community Nutr 2014;19(6):513-526.   Published online December 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.6.513
AbstractAbstract PDFPubReader
OBJECTIVES
This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women.
METHODS
Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program.
RESULTS
Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance.
CONCLUSIONS
These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.
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[English]
Development of Web-based u-Health Self-nutrition Management Program for Diabetic Patients
Yun Ahn, Jeahurn Bae, Hee Seon Kim
Korean J Community Nutr 2014;19(4):372-385.   Published online August 31, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.4.372
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop web-based self-nutrition management u-Health program for diabetic patients (DMDMG: Diabetes Mellitus Dietary Management Guide) for achieving systematic self-management of diet.
METHODS
The program consisted of five parts with different contents according to the results of needs assessment. Five major parts were 1) meal management part which contains calorie prescription, meals recording and dietary assessment, 2) prevention of disease part with information of diabetes and assessment of dietary behavior, 3) dietary behavior modification part with an education on dietary behavior modification plan and dietary behavior plan, 4) meal plan containing a training section for meal plan and self constructing part for meal planning by making tables, and 5) information about myself which composed with general and physical information. The system proposed in this study provides nutrients intake results right after input of diet intake, which is possible with simultaneous calculation of input data in the server with 3,495 food and 1,821 meal data base. The nutrients analysis program was evaluated with 26 diabetic patients with two-day 24 hr recall.
RESULTS
The differences of nutrients intakes between DMDMG and CANPRO 3.0 ranged from 13.5-16.5%, which was caused by the differences of databases of the two programs. The characteristics of DMDMG were; 1) it can provide an interactive tailored nutrition management, 2) it is a practical tool of diabetes nutritional management, 3) the program gives motivation for the dietary behavior modification.
CONCLUSIONS
The effectiveness of whole program needs to be conducted, but the program was an innovative tool for self-management of nutrient intakes, diet behaviors, meal management and tailored nutrition education.

Citations

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  • Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
    Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
    Korean Journal of Community Nutrition.2018; 23(5): 411.     CrossRef
  • The development of a mobile u-Health program and evaluation for self-diet management for diabetic patients
    Yun Ahn, Jeahurn Bae, Hee-Seon Kim
    Nutrition Research and Practice.2016; 10(3): 342.     CrossRef
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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
AbstractAbstract PDFPubReader
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.

Citations

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  • 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
    Ji Suk Yim, Young-Ran Heo
    Korean Journal of Community Nutrition.2022; 27(1): 12.     CrossRef
  • 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
    Health Promotion Practice.2020; 21(5): 791.     CrossRef
  • 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
    Korean Journal of Community Nutrition.2016; 21(4): 332.     CrossRef
  • ‘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
  • Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
    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]
Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services
Sook Bae Kim, Jin Sook Yoon, Kyung Won Kim
Korean J Community Nutr 2014;19(1):71-83.   Published online February 28, 2014
DOI: https://doi.org/10.5720/kjcn.2014.19.1.71
AbstractAbstract PDFPubReader
The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject's participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs.

Citations

Citations to this article as recorded by  
  • Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
    Yun-Jeong Mo, Sook-Bae Kim
    Korean Journal of Community Nutrition.2014; 19(6): 558.     CrossRef
  • Evaluation of Nutrition Education for Hypertension Patients Aged 50 Years and Over
    Eun Hye Moon, Kyung Won Kim
    Korean Journal of Community Nutrition.2011; 16(1): 62.     CrossRef
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[English]
Blood Pressure, Sodium Intake and Dietary Behavior Changes by Session Attendance on Salt Reduction Education Program for Pre-hypertensive Adults in a Public Health Center
Eun Jin Jung, Jong Sook Kwon, So Hyun Ahn, Sook Mee Son
Korean J Community Nutr 2013;18(6):626-643.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.626
AbstractAbstract PDFPubReader
This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (< or = 3) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (> or = 4) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p < 0.001), systolic/diastolic blood pressure (p < 0.001), and weight (p < 0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p < 0.05) and dietary behavior score (p < 0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.

Citations

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  • Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults
    You-Sin Lee, Moo-Yong Rhee, Sim-Yeol Lee
    Nutrition Research and Practice.2020; 14(5): 540.     CrossRef
  • Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
    Sang Jin Yoon, Kun Og Kang
    Journal of the East Asian Society of Dietary Life.2017; 27(2): 168.     CrossRef
  • 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
  • The Effects of Hypertension Health School Program on Hypertension-related Knowledge, Self-efficacy, Self-care Behavior and Physiological Parameters in Hypertensive Patients
    Koung Oh Chang
    Journal of muscle and joint health.2016; 23(1): 49.     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
  • 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
    The Korean Journal of Food And Nutrition.2015; 28(2): 219.     CrossRef
  • A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
    Soojin Park, Sung Hee Min
    Journal of The Korean Society of Food Culture.2015; 30(1): 20.     CrossRef
  • 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
  • The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
    Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
    Journal of The Korean Society of Food Culture.2014; 29(6): 511.     CrossRef
  • The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
    Mee Sook Lee
    Korean Journal of Community Nutrition.2014; 19(5): 448.     CrossRef
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[English]
Effect of a Diet Program for Adult Women on Body Weight Loss and Health Related Indices
Heejung Park, Seongkyung Cho, Jea Ok Koo
Korean J Community Nutr 2013;18(6):599-610.   Published online December 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.6.599
AbstractAbstract PDFPubReader
This study was carried out to analyze the effect of a diet program for adult women on weight loss, BMI, eating habits, sleeping habits, health related indices. The subjects was 415 participants of the 10 weeks (20 time participation program). The data was collected by basic somatometry and HRV (Heart Rate Variability) / APG (Accelerated Plethysmograph) Analyzer. The average age, height, weight and BMI were 28.6 years, 162.1 cm, 62.8 kg and 23.9 kg/m2, respectively. Their body types by BMI were under weight (1.2%), normal (45.8%), overweight (24.8%), mild obesity (22.7%) and obesity (5.5%). There were significant reductions of average weight (4.6 kg) and average BMI (1.75 kg/m2) on the 10th week. There were positive changes in vascular age (50.4%), stress index (44.6%), fatigue index (43.9%), health index (54.5%) of the subjects during the program. There was a meaningful difference of the average variation for the vascular age, stress index, fatigue index, and health index between two groups; one improving the eating habit and the other did not (p < 0.05), and also there was a meaningful difference of the average variation for the fatigue index in both groups improving the sleeping habit (p < 0.05), but was not a meaningful difference of the average variation for the vascular age, stress index, and health index between two groups. There was a meaningful difference of the average variation for the vascular age, stress index, fatigue index, and health index between two groups improving both eating and sleeping habit (p < 0.05). In conclusion, the weight loss program was effective on the weight loss and BMI reduction and health related indices.

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  • Effects of Mat Pilates on the Autonomic Nervous System in the Elderly Women
    Kyung-Tae Yoo
    Journal of The Korean Society of Physical Medicine.2022; 17(4): 27.     CrossRef
  • Effect of Nutrition Counseling Program on Weight Control in Obese University Students
    Bo Ryeong Kim, Seung Yeon Seo, Na Gyeong Oh, Jung-Sook Seo
    Clinical Nutrition Research.2017; 6(1): 7.     CrossRef
  • Effects of 12-week Vegetarian Diet on the Nutritional Status, Stress Status and Bowel Habits in Middle School Students and Teachers
    Bo Ra Lee, Yu Mi Ko, Mi Hee Cho, Young Ran Yoon, Seung Hee Kye, Yoo Kyoung Park
    Clinical Nutrition Research.2016; 5(2): 102.     CrossRef
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[English]
The Effect of NutriPlus Program among 1-5 Year Children in Daejeon Area - The Improvement in Nutritional Status of Children and Nutrition Knowledge and Attitude of Parents -
Seon A Park, Eun Young Yoon
Korean J Community Nutr 2013;18(1):1-10.   Published online February 28, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.1.1
AbstractAbstract PDFPubReader
This study investigated the effect of nutritional improvement of 1-5 year children participated in NutriPlus program. The program was carried out at Public health Center, Daedeok-gu, Daejeon from March 2009 to April 2011. The subjects were selected among applicants for low-income family financing of the government and included 90 children and their parents. they were divided into 2 groups (less than 6 months and more than 6 months of participation in the study). We analyzed the effects of NutriPlus program and nutrition education in both study groups. The results of this study were summarized as follows: The number of children with less than 10th percentile in height and weight and weight for height was decreased. The anemia prevalence rate was reduced from 64.4% to 8.9%. NAR value of subjects increased for energy, protein, calcium, iron, vitamin A, riboflavin, niacin and vitamin C. The education program improved knowledge and attitude of the parents. In nutrition knowledge according to the income level, there were greater changes in the group of less than 100% compared to the subsistence. In nutrition attitude according to the education level, there were greater changes in the group of middle school graduates than in high school graduates or college graduates. There were no difference between less than 6 months group and more than 6 months group in improvement of hemoglobin level, anthropometric data and nutrients intakes. Based on these results, we conclude that providing supplementary food to children and nutrition education brought positive effects on growth of the children.

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    Hyun Ok Moon, Jeong Ok Rho
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    Nutrients.2016; 8(12): 819.     CrossRef
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    Korean Journal of Community Nutrition.2016; 21(6): 558.     CrossRef
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    Korean Journal of Health Promotion.2014; 14(4): 131.     CrossRef
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    Korean Journal of Community Nutrition.2013; 18(6): 626.     CrossRef
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The Effect of Sodium Reduction Education Program of a Public Health Center on the Blood Pressure, Blood Biochemical Profile and Sodium Intake of Hypertensive Adults
Eun Jin Jung, Sook Mee Son, Jong Sook Kwon
Korean J Community Nutr 2012;17(6):752-771.   Published online December 31, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.6.752
AbstractAbstract PDFPubReader
This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), beta-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

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  • Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
    Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
    Korean Journal of Community Nutrition.2024; 29(4): 304.     CrossRef
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    Hildemar Dos Santos, W Lawrence Beeson, Gina Segovia-Siapco, Brenda Koranda, Tony Jehi
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    Mikyung Park, Kiwol Sung
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  • Effect of a public health center-based nutrition education program for hypertension in women older than 50 years of age
    Seoyun Park, Jong-Sook Kwon, Hye-Kyeong Kim
    Journal of Nutrition and Health.2018; 51(3): 228.     CrossRef
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    Su-Jin Jung, Soo-Wan Chae
    Journal of Nutrition and Health.2018; 51(3): 215.     CrossRef
  • Stages of Behavioral Change for Reducing Sodium Intake in Korean Consumers: Comparison of Characteristics Based on Social Cognitive Theory
    So-hyun Ahn, Jong Kwon, Kyungmin Kim, Hye-Kyeong Kim
    Nutrients.2017; 9(8): 808.     CrossRef
  • 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
  • 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
  • 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
    The Korean Journal of Food And Nutrition.2015; 28(2): 219.     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
  • Effects of Dietary Education on Low-sodium Diet Adaptation
    Hae Young Kim, Juhyeon Kim
    Journal of the Korean Society of Food Culture.2014; 29(2): 212.     CrossRef
  • Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services
    Sook Bae Kim, Jin Sook Yoon, Kyung Won Kim
    Korean Journal of Community Nutrition.2014; 19(1): 71.     CrossRef
  • The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
    Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
    Journal of The Korean Society of Food Culture.2014; 29(6): 511.     CrossRef
  • Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
    Yun-Jeong Mo, Sook-Bae Kim
    Korean Journal of Community Nutrition.2014; 19(6): 558.     CrossRef
  • 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 Journal of Community Nutrition.2014; 19(4): 342.     CrossRef
  • The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
    Hyewon Shin, Youngmee Lee
    Korean Journal of Community Nutrition.2014; 19(5): 425.     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
  • Blood Pressure, Sodium Intake and Dietary Behavior Changes by Session Attendance on Salt Reduction Education Program for Pre-hypertensive Adults in a Public Health Center
    Eun-Jin Jung, Jong-Sook Kwon, So-Hyun Ahn, Sook Mee Son
    Korean Journal of Community Nutrition.2013; 18(6): 626.     CrossRef
  • A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
    Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye-Kyeong Kim
    Korean Journal of Community Nutrition.2013; 18(5): 478.     CrossRef
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School Dietitians' Satisfaction with and Needs for School Meal Service Support Centers
Hyeyeong Cho, Sooyoun Kwon, Youngmi Lee, Jihyun Yoon
Korean J Community Nutr 2012;17(2):194-204.   Published online April 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.2.194
AbstractAbstract PDFPubReader
The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

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  • Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
    Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, Soo-Youn Kim, Hojin Lee
    Korean Journal of Community Nutrition.2021; 26(3): 188.     CrossRef
  • 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
  • An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy
    Choong-Seop An, Won-Tae Kim, Ho Kim
    Korean Journal of Organic Agricultue.2018; 26(4): 585.     CrossRef
  • Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam
    Jonghwa Kim
    Korean Journal of Community Nutrition.2018; 23(6): 506.     CrossRef
  • A Study on the Satisfaction for Food Service with School Food Service Center of Elementary and Middle School Parents in Chungnam
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    The Korean Journal of Food And Nutrition.2016; 29(3): 404.     CrossRef
  • Status of Purchasing Food Materials and Satisfaction with Service Quality of Group-buying Companies in Foodservice at Child-care Centers
    Yoonjae Yeoh
    Journal of the East Asian Society of Dietary Life.2015; 25(1): 193.     CrossRef
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[English]
The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
Jinyoung Kim, Sooyoun Kwon, Youngmi Lee, Haelim Choi, Jihyun Yoon
Korean J Community Nutr 2012;17(2):182-193.   Published online April 30, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.2.182
AbstractAbstract PDFPubReader
The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.

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  • A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis
    Ok-Kyeong Yu, Hyun-Suk Kim, Moon-Sun Byun, Mina Kim, Youn-Soo Cha
    Journal of Nutrition and Health.2014; 47(3): 214.     CrossRef
  • A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
    Hae Sook Oh
    The Korean Journal of Community Living Science.2014; 25(2): 233.     CrossRef
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[English]
Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea
Sooyoun Kwon, Youngmi Lee, Soyoung Kim, Jinyoung Kim, Jihyun Yoon
Korean J Community Nutr 2012;17(1):91-100.   Published online February 29, 2012
DOI: https://doi.org/10.5720/kjcn.2012.17.1.91
AbstractAbstract PDFPubReader
This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

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  • Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
    Suk-Hyeon Park, Hyeon-A Jung
    Journal of the East Asian Society of Dietary Life.2017; 27(4): 459.     CrossRef
  • Food Service Status at Community Child Care Centers in Busan
    Jeong-Sook Lee
    Journal of the Korean Dietetic Association.2014; 20(1): 50.     CrossRef
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[English]
A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly
Hyun Joo Do, Youngmee Lee
Korean J Community Nutr 2011;16(6):716-729.   Published online December 31, 2011
DOI: https://doi.org/10.5720/kjcn.2011.16.6.716
AbstractAbstract PDFPubReader
This study aimed to plan nutrition support programs for the elderly living alone whose nutrition status were seriously concerned, conducted seven stages nutrition intervention program on a trial basis, and evaluated the effectiveness of the program of the Elderly Nutrition Support Project. Subjects were selected for personalized nutrition management based on nutritional risk score and nutrition intervention were tailored to the problems occurred. The elderly nutrition support program targets were 44 senior citizens who lived alone with low income. The 33 (as Type 1) of the subjects with whom milk, tofu, seaweed, eggs, black beans have been supported, and also provide nutrition education, and the rest 11 persons (as Type 2) to whom food was not supported but provide nutrition education programs. As a result, all subjects showed that compared with pre and post program implementation, their daily exercise time and milk and protein consumption level were increased and some improvement was observed regular meals consumption and low-salt diets. Their nutrient intake level such as calories, protein, calcium, iron improved after implementation. In addition, NSL DETERMINE scores significantly improved from 13.21 to 7.24 in Type 1 and 11.27 to 9.91 in Type 2. As positive dietary behavioral changes were observed as in that they purchased more protein and calcium rich foods.

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    Yeyeon Lee, Narae Yang, Minjeong Shin, Kyung-Eun Lee, Chang Hee Yoo, Kirang Kim
    Journal of Nutrition and Health.2020; 53(4): 416.     CrossRef
  • Effects of a Health Promotion Empowerment Program Using a Resident Volunteer as a Lay Health Leader on Frail Elders' Health and Empowerment
    Jeong Sook Park, Yun Jung Oh
    Journal of Korean Academy of Community Health Nursing.2018; 29(3): 335.     CrossRef
  • Effect of nutrition care process-based nutrition intervention on improvement of intake in the elderly in-patients with malnutrition
    Ji-Hyun Park, Min-Ji Kang, Jung-Sook Seo
    Journal of Nutrition and Health.2018; 51(4): 307.     CrossRef
  • A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly
    Ji-Eun Jang, Ji-Na Kim, Soojin Park, Weon-Sun Shin
    Journal of the Korean Society of Food Culture.2014; 29(2): 163.     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
  • Qualitative study on home delivery meal services for the elderly
    Sunhee Seo, Eunju Yu, Og Yeon Kim
    Journal of Nutrition and Health.2013; 46(6): 589.     CrossRef
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© The Korean Society of Community Nutrition.
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