Korean Journal of Community Nutrition

[English]
The relationship between smartphone usage and eating behavior for elementary school students in Gangneung, South Korea: cross-sectional study: Minji Kim, Meera Jang; Korean J Community Nutr 2024;29(4):278-287. Published online August 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00002

Abstract PDF PubReader ePub: Objectives
This study investigates the relationship between smartphone usage and eating behavior among elementary school students. Methods: This survey was conducted on 4th- to 6th-grade students at elementary schools in Gangneung from September 6th to September 15th, 2023. Of the 129 copies of the questionnaire that were distributed to 5 schools, 66 copies (51.2%) were returned. Results: Compared to the nationwide statistics, the smartphone ownership rate of elementary school students in Gangneung was lower, but the rate of smartphone overdependence was higher. Smartphone dependence was 21.12 points for study subjects and 26.00 points for the overdependence risk group (Org). Compared to national statistics, the self-control failure factor was higher, so study participants in Gangneung City are thought to have great difficulty with self-control. The Org’s weekend smartphone use time of 7.54 hours was significantly more than the general user group (Gug)’s 4.06 hours. The number of days in which the Org consumed late-night snacks per week was 2.92 days, and the Gug had 2.15 days, but the difference was not significant. Eating fast food showed a positive correlation with eating sweet food, eating fatty food, and eating heavily seasoned food. It was found that frequent consumption of fast food is closely correlated with unhealthy eating behavior. Weekend smartphone use time showed a significant positive correlation with smartphone dependence and the number of days late-night snacks consumed per week. Conclusions: Study participants in Gangneung are more dependent on smartphones than national statistics. Smartphone dependence had a negative correlation with healthy eating behavior and a correlation with average unhealthy eating behavior.

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[English]
Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study: Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang; Korean J Community Nutr 2024;29(2):97-113. Published online April 30, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.2.97

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

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

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

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[English]
Screen time, mealtime media use, and dietary behaviors in Korean preschoolers : a cross-sectional study: Young-Hee Han, Saerom Shin, Eun Yeol Woo, Hye-Kyung Park, Taisun Hyun; Korean J Community Nutr 2023;28(3):206-219. Published online June 30, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.3.206

Abstract PDF: Objectives
Screen time refers to the time spent using screen media, such as televisions, smartphones, computers, or tablets. Excessive exposure to screen media has been reported to negatively impact young children’s health and development, including overweight, short sleep duration, and language delays. This study examined the association of screen time and mealtime media use with dietary behaviors among preschool children.
Methods
A cross-sectional survey was conducted on parents of children aged three to five years using the online questionnaires of the Nutrition Quotient for Preschoolers (NQ-P) and the Dietary Screening Test (DST). Data from 261 children’s parents were analyzed.
Results
Of the 261 children, 96.9% used screen media, 55.6% used screen media for two hours or more daily, and 30.7% were exposed to screen media during meals. The NQ-P scores were significantly lower in the children with longer screen time and mealtime media use. Children who used screen media for two hours or more and those exposed to screen media during meals consumed kimchi less frequently and confectionery and sugar-sweetened beverages more frequently than children who used less than two hours and were not exposed to screen media during meals. In addition, they were more likely to be picky about food, refuse to eat, and less likely to feed themselves than children with shorter screen time and no mealtime media use.
Conclusions
This study reported an association between unhealthy dietary behaviors, feeding difficulties, and screen time and mealtime media use among preschool children. Further research should explore effective strategies for reducing children’s screen time.

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[Korean]
Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study: Min-Jung Kim, Eun-Kyung Shin, Yeon-Kyung Lee; Korean J Community Nutr 2023;28(2):104-113. Published online April 30, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.2.104

Abstract PDF: Objectives
The purpose of this study was to analyze high-sugar food consumption habits frequency among elementary school students, and their correlations with eating habits and sweet taste assessment.
Methods
The participants of the study were 164 elementary school students in Daegu, in the fifth or sixth grade, along with their parents. A questionnaire investigated eating habits, high-sugar food consumption habits and frequency, and sweet taste assessment.
Results
The average eating habits score for elementary school students was determined to be 71.7 out of 100. Students with higher eating habits scores had lower high-sugar food consumption habits and frequency compared to those with lower eating habits scores. Sweet taste assessment revealed that students who preferred less sweetness chose a 5% sugar concentration, those with a preference for normal sweetness chose a 10% sugar concentration, and those who preferred sweeter tastes chose a 20% sugar concentration. Sweet taste assessment showed that students who tended to prefer less sweetness had the highest eating habits scores and the lowest scores for high-sugar food consumption habits and frequency. In addition, eating habits scores were found to be negatively correlated with high-sugar food consumption habits, high-sugar food consumption frequency, and sweet taste assessment. The sweet taste assessment was positively correlated with high-sugar food consumption habits and frequency.
Conclusions
Our results indicate that students with good eating habits had more desirable overall sugar intake habits, and when the preference for sweetness was high, the frequency of high-sugar food consumption was also high. Our study highlights the importance of educating elementary school students and their parents about the harmful effects of excessive sugar consumption, as well as the benefits of adopting healthy eating habits and creating supportive environments.

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[Korean]
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul: Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee; Korean J Community Nutr 2022;27(6):492-502. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.492

Abstract PDF

Objectives
This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens.
Methods
This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis.
Results
A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations.
Conclusions
There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

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Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef

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[Korean]
Program Evaluation using the RE-AIM Framework: A Systematic Review and Application to a Pilot Health Promotion Program for Children: Ji-Eun Lee, Jae Eun Shim, Kirang Kim, Jae-Heon Kang, Ji-Yun Hwang; Korean J Community Nutr 2022;27(4):296-308. Published online August 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.4.296

Abstract PDF: Objectives
This study aimed to develop evaluation criteria for the elementary-school-based health promotion program using the RE-AIM framework and to examine their feasibility.
Methods
Previous evaluation studies on health interventions for elementary-school students using the RE-AIM framework were reviewed systematically to identify appropriate evaluation criteria. A diet and physical activity intervention based on the transtheoretical model was implemented in a pilot study using the “Happy Me” application. The feasibility of using the RE-AIM framework to evaluate it was examined.
Results
The review yielded the following evaluation criteria: “reach,” the ratio of participants out of the total target population; “efficacy/effectiveness,” the difference in outcomes between the intervention and control groups, or between a pre- and post-test; “adoption,” the rate of use of the program and participation in the next stage of the program; “implementation,” the progress on the program components; “maintenance,” the participants’ and teachers’ intention to continue using the program. The pilot study reached 76.6% of the targeted population. The intake of sugar-sweetened beverages decreased (P < 0.0001), and the duration of walking increased (P < 0.0001). Other indicators could not be evaluated; therefore, potential indicators were suggested.
Conclusions
This study produced feasible evaluation criteria for elementary-school-based health promotion using the RE-AIM framework. Nevertheless, the feasibility needs to be validated with a broader range of studies and long-term interventions.

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[Korean]
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 J Community Nutr 2021;26(3):188-199. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.188

Abstract PDF: Objectives
The purpose was to identify the ingredients that are usually surveyed for assessing real prices and to present the demand for such surveys by nutrition teachers and dietitians for ingredients used by school foodservice.
Methods
A survey was conducted online from December 2019 to January 2020. The survey questionnaire was distributed to 1,158 nutrition teachers and dietitians from elementary, middle, and high schools nationwide, and 439 (37.9% return rate) of the 1,158 were collected and used for data analysis.
Results
The ingredients which were investigated for price realities directly by schools were industrial products in 228 schools (51.8%), fruits in 169 schools (38.4%), and specialty crops in 166 schools (37.7%). Moreover, nutrition teachers and dietitians in elementary, middle, and high schools searched in different ways for the real prices of ingredients. In elementary schools, there was a high demand for price information about grains, vegetables or root and tuber crops, special crops, fruits, eggs, fishes, and organic and locally grown ingredients by the School Foodservice Support Centers. Real price information about meats, industrial products, and pickled processed products were sought from the external specialized institutions. In addition, nutrition teachers and dietitians in middle and high schools wanted to obtain prices of all of the ingredients from the Offices of Education or the District Office of Education.
Conclusions
Schools want to efficiently use the time or money spent on research for the real prices of ingredients through reputable organizations or to co-work with other nutrition teachers and dietitians. The results of this study will be useful in understanding the current status of the surveys carried out to determine the real price information for ingredients used by the school foodservice.

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[Korean]
Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu: Suhyang Jang, Kilye Kim, Yeon-Kyung Lee; Korean J Community Nutr 2021;26(3):167-176. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.167

Abstract PDF

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

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Analytic Hierarchy Process approach to estimate weights of menu management in the school foodservice
Hyo Bin Im, Seo Ha Lee, Hojin Lee, Lana Chung, Min A Lee
Journal of Nutrition and Health.2024; 57(3): 349. CrossRef
Sugar Intake and Perception of Sugar Reduction among University Students in Gwangju
Yeon-Ok Park
Journal of the Korean Society of Food Science and Nutrition.2023; 52(11): 1170. CrossRef
Analysis of the Perception and Need for Education about Genetically Modified Foods among Elementary, Middle and High School Parents:Focus on the Jeonnam Region
Da-Hye Choi, Bok-Mi Jung
The Korean Journal of Community Living Science.2022; 33(1): 67. CrossRef
Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef

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[English]
Development of a Zinc Database to Estimate the Zinc Intake Levels in the Korean Toddlers and Preschool Children: Su-In Yoon, Jae Eun Shim; Korean J Community Nutr 2021;26(2):103-110. Published online April 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.2.103

Abstract PDF

Objectives
The objective of this study was to develop a zinc database (DB) to estimate the intake levels of zinc in Korean toddlers and preschool children using the data from the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 3,361 food items for the DB representing the usual diet of Korean toddlers and preschool children were selected based on KNHANES (2009~2013) and the food composition table of Rural Development Administration (RDA). The existing values of zinc in foods were collected from the latest food composition tables of RDA (9th revision) and the US Department of Agriculture (legacy release). The zinc contents were filled preferentially with these collected values. The missing values were replaced with the calculated values or imputed values using the existing values of similar food items from the data source. The zinc intake levels of Korean toddlers and preschool children were estimated using KNHANES and zinc DB Results: A total of 1,188 existing values, 412 calculated values, and 1,727 imputed values were included in the zinc DB. The mean intake levels of zinc for 1-2-year-old children and 3-5-year-olds were 5.17 ± 2.94 mg/day and 6.30 ± 2.84 mg/day, respectively.There was no significant difference in the zinc intake levels between boys and girls in each group. Conclusions: This newly developed zinc DB would be helpful to assess the zinc nutritional status and investigate the association between the zinc intakes and related health concerns in Korean toddlers and preschool children.

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Food sources of zinc and nutritional status with usual dietary zinc intake in Korean toddlers and preschool children
SuJin Song, Jae Eun Shim
Nutrition Research and Practice.2023; 17(6): 1211. CrossRef

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[English]
Relationship between the Dietary Behavior of Young Children and Their Mothers in Daejeon, Korea Using the Nutrition Quotient for Preschoolers and Adults: InYoung Jeong, SuJin Song; Korean J Community Nutr 2021;26(1):12-22. Published online February 28, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.1.12

Abstract PDF

Objectives
This study examined the association between the dietary behavior and weight status of preschool children and their mothers in Daejeon, Korea. Methods: A total of 301 mother–preschool children (aged 3~6 years) dyads were included in this study. The dietary behavior of children and their mothers was assessed using the Nutrition Quotient (NQ) questionnaire for preschoolers and adults, respectively. The NQ questionnaires were completed by the mothers. The overweight/ obesity status of children and their mothers was determined using data on height and body weight reported by the mothers. Multiple logistic regression was performed to examine the relationship between the dietary behavior and weight status of children and their mothers. Results: The mean NQ score was 58.9 ± 9.7 in children and 55.6 ± 9.2 in mothers. The NQ score was higher in boys than girls but did not vary by age. The prevalence of overweight/obesity was 27.5% in children and 46.5% in mothers. The physical activity level of mothers and their NQ scores were positively associated with the NQ scores of the children. After adjustment for covariates, the mothers in the highest tertile of NQ scores showed a lower odds ratio (OR) for the unhealthy dietary behavior of children (OR = 0.24, 95% CI = 0.11~0.53, P< 0.001) compared to those in the lowest tertile. The obese mothers showed a higher OR for children’s overweight/obesity (OR = 3.38, 95% CI = 1.68~6.80, P = 0.001) compared to normal weight mothers. Conclusions: The dietary behavior and weight status of young children and their mothers were closely linked. Nutrition education programs targeting mothers are necessary for improving maternal and child nutrition. Specifically, these programs need to be tailored to the socioeconomic characteristics or weight status of mothers.

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Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province
Sung-Mi Cha, Soo-Youn Kim
Nutrition Research and Practice.2023; 17(3): 541. CrossRef
Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children
Yeri Kim, Jiye Kim, Bomi Lee, Seungyoun Jung, Seo-Jin Chung, Hyekyeong Kim, Nana Shin, Yuri Kim
Nutrition Research and Practice.2023; 17(4): 717. CrossRef
Effects of the COVID-19 Pandemic on Dietary Practices for Mothers in Japan
Lin Wu, Miao Wu, Akira Ishida
Women.2022; 2(3): 264. CrossRef
Use of mothers' home meal replacement and diet quality of their young children
Bo-Yeon Kim, Mi-Hyun Kim
Journal of Nutrition and Health.2021; 54(3): 292. CrossRef

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[English]
Association between Picky Eating Behavior, Growth, and Dietary Practices in Preschool Children: Jisun Kim, Sukyoung Kang, Seunghee Kye; Korean J Community Nutr 2021;26(1):1-11. Published online February 28, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.1.1

Abstract PDF

Objectives
This study was conducted to assess the eating behavior, growth, and dietary practices of children aged 3~5 years living in the Seoul and Gyeonggi Provinces. Methods: Self-administered questionnaires were completed by 237 mothers of preschool children between April and June 2018. Z-scores for weight-for-age, height-for-age, and BMI-for-age were calculated to determine the children’s growth status. Dietary practices were evaluated using the nutrition quotient for Korean preschoolers (NQ-P). Results: In our study, 29.5% of children were in the eating-small-amounts group, 46.8% of children were in the neophobic behavior group, and 61.2% of children were in the refusal-of-specific food group. Specific foods found to have a high frequency of rejection are listed in descending order as follows: shellfish, soy, mushroom, shrimp, vegetables, milk, eggs, yogurt, seaweed, meat, fruits, and fish. The eating-smallamounts group had lower Z-scores for weight-for-age, height-for-age, and BMI-for-age than the non-picky eaters’ group. Compared to the non-picky eaters' group, the eatingsmall-amounts group of picky eaters had lower scores on the moderation and environment items of the NQ-P, the neophobic behavior group had lower scores on the balance and environment items of the NQ-P, and the refusal-of-specific food group had lower scores on the balance, moderation, and environment items of the NQ-P. Conclusions: Children classified with picky eating behavior had lower growth and development, lower diet diversity, less balanced food intake, and had greater difficulty in abstaining from eating unhealthy foods than non-picky eaters. Therefore, a lot of patience and intensive efforts are needed to encourage children to encounter, experience, and accept unfamiliar food. It is more effective to provide eating behavior guidance by gently encouraging children, than by being strict and forceful. Besides, since the eating behavior of children is influenced maximally by the dietary lifestyle at their homes, it is important to ensure that a healthy dietary lifestyle is maintained at home.

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Use of food to soothe preschoolers and feeding behaviors of mothers: a qualitative study
Perihan Solmaz, Hatice Başkale
Current Psychology.2024; 43(10): 9355. CrossRef

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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

Abstract 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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[English]
Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu: Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee; Korean J Community Nutr 2020;25(5):386-395. Published online October 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.5.386

Abstract PDF

Objectives
The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

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충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
은서 고, 영은 이
Korean Journal of Food and Cookery Science.2023; 39(3): 197. CrossRef
Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. CrossRef
Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2022; 27(1): 27. CrossRef
Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef

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[English]
Evaluation of Nutritional Status among Primary School Children in Uganda: Comparison of Urban and Rural Areas: Ji-Yeon Lee, Hye-Jung Park, Min Yu, Ha-Yeong Hwang, Jung-Rim Sung, Hee-Seon Kim; Korean J Community Nutr 2020;25(2):91-101. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.91

Abstract PDF: Objectives
The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas.
Methods
Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs.
Results
Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B6, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations.
Conclusions
This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.

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Relationship between Dietary Habits, Life Stress and Nutrition Knowledge of High School Students in Gyeonggi Area: Kyung Ae Park, Hongmie Lee, Kyunghee Song; Korean J Community Nutr 2020;25(2):126-136. Published online April 30, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.2.126

Abstract PDF

Objectives
This study was performed to examine dietary habits, life stress, and nutrition knowledge among high school students in Gyeonggi area.
Methods
A total of 431 high school students (210 males, 221 females) in Gyeonggi area participated in this study from November to December of 2011. The study was a questionnaire-based survey that included dietary habits, dietary attitudes, life stress, and nutrition knowledge.
Results
Body weight, height, and body mass index were all higher in male students than in female students (P < 0.001, respectively). For dietary habits, the average score (P < 0.01) and scores for considering combination of food groups (P < 0.05), eating green and orange vegetables (P < 0.05), eating meat, fish, eggs, or beans everyday (P < 0.05), drinking milk (P < 0.001), and eating seaweed (P < 0.01) were higher in male students than in female students. For dietary attitudes, the average score (P < 0.05) and scores for the five items were significantly different between male and female students. Male students showed a significantly lower nutrition knowledge score than female students (P < 0.05). Life stress score of students largely was attributable to academic factors, and female students showed higher stress score for academic, personal, and surrounding environmental (P < 0.05, respectively) factors than male students. Dietary habit score (P < 0.01) and nutrition knowledge score (P < 0.05) in female students as well as dietary attitude score (P < 0.05) in male students were negatively correlated with life stress score. Dietary habit scores in male and female students were positively correlated with dietary attitude score (P < 0.01, respectively). Need for nutrition education was significantly higher in female students than in male students (P < 0.05).
Conclusions
This study provides basic information on dietary habits, dietary attitudes, life stress, and nutrition knowledge according to sex and suggests gender-specific practical nutrition education programs to address undesirable dietary habits and attitudes in students with higher stress levels.

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Application and effectiveness of a nutrition education program based on the 2020 Dietary Reference Intakes for Koreans for undergraduates in Gyeongsangnam-do and Gyeonggi-do
Mijoo Choi, Hyein Jung, Nayoung Kim, Sangah Shin, Taejung Woo, Eunju Park
Journal of Nutrition and Health.2023; 56(6): 730. CrossRef
Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas
Kyung Ae Park, Jiwon Kim, Onjeong Cho, Kyunghee Song
Journal of the East Asian Society of Dietary Life.2021; 31(4): 213. CrossRef

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[English]
Analysis of Factors Affecting Breakfast Eating Behavior of Children in Indonesia: An Application of the Health Belief Model: Ran Yi Kang, Soo Jin Lee, Ho Kyung Ryu; Korean J Community Nutr 2020;25(1):1-12. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.1

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OBJECTIVES
This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior.
METHODS
The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR).
RESULTS
The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 Â± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (Î²=0.447, RÂ²=0.200) and perceived sensitivity (Î²=0.373, RÂ²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children.
CONCLUSIONS
In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children.

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Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province
Sung-Mi Cha, Soo-Youn Kim
Nutrition Research and Practice.2023; 17(3): 541. CrossRef
Evaluation of dietary behavior and investigation of the affecting factors among preschoolers in Busan and Gyeongnam area using nutrition quotient for preschoolers (NQ-P)
Soo-Youn Kim, Sung-Mi Cha
Journal of Nutrition and Health.2020; 53(6): 596. CrossRef
Psychoactive substance use among Chinese non-engaged youth: The application of the Health Belief Model
Phoenix Kit-han Mo, Joseph Tak Fai Lau
Children and Youth Services Review.2020; 113: 105008. CrossRef

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[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

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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. â€˜Notices for Parentsâ€™ 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: ã€ˆEat Evenlyã€‰, ã€ˆEat Breakfastã€‰, ã€ˆEat vegetables and Fruitsã€‰, ã€ˆClean Body, Strong Bodyã€‰, ã€ˆHealthy and Tasty Snacksã€‰, ã€ˆKeep Healthy Weightã€‰, ã€ˆFood that enters our bodyã€‰, ã€ˆWhat is safe food?ã€‰, ã€ˆFood selection and Storageã€‰, ã€ˆOur land, Our grainã€‰, ã€ˆEnjoy Traditional Foodã€‰, and ã€ˆFood mannersã€‰. 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 Â± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 Â± 0.9. The most satisfying content was â€˜Did you get to know how to eat evenly?â€™. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: â€˜Five nutrients needed for growing childrenâ€™ and â€˜Knowing sugar foods and sugar-containing foodsâ€™. On the other hand, their educational satisfaction was 3.6 Â± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the â€˜Notices for Parentsâ€™ 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]
Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province: Jiyeon Choi, Kyung Eun Lee; Korean J Community Nutr 2019;24(5):422-432. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.422

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OBJECTIVES
The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste.
METHODS
A survey was administered from November 18â€“30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data.
RESULTS
Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality.
CONCLUSIONS
To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

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Food Appreciation Scale Development and Dimensionality Assessment
Kelly Cosgrove, Christopher Wharton
International Journal of Environmental Research and Public Health.2023; 20(14): 6345. CrossRef
Teachers’ Perceptions on Plate Waste Reduction and Mealtime Supervision by School Level and Dining Place in Gyeonggi Province
Chang-Hee Yoo, Kyungjoo Kim, Kyung-Eun Lee
Journal of the East Asian Society of Dietary Life.2020; 30(2): 147. CrossRef

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[English]
Relationship between Dietary Behaviors and Life Stress of Middle School Students in Gyeonggi Area: Kyung Ae Park, Myoung Sook Lee, Kyung Hee Song; Korean J Community Nutr 2019;24(5):384-394. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.384

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OBJECTIVES
The study was performed to examine the dietary behaviors and life stress of middle school students in the Gyeonggi area.
METHODS
A total of 580 middle school students (295males, 285 females) in the Gyeonggi area participated in the study between July and August in 2011. The study was a questionnaire-based survey that included dietary habits, dietary behaviors, and life stress.
RESULTS
For dietary habits, the score for drinking milk was higher in male students than in female students, whereas the score for eating fruits was higher in female students compared to male students. There were significant differences in foods eaten and preferred under stress between male and female students. Male students showed significantly less changes in the number of meals, amount of meal intake, number of snacks, snack intake, frequency of overeating, and appetite during stress than female students. Life stress score of students largely came from academic factors, and female students showed higher stress levels in personal and surrounding environment factors than male students. Life stress score was significantly lower in students with high and moderate levels of dietary habits than in students with a low level of dietary habits. Total score for dietary habits and scores for eating adequate amounts of foods for each meal, considering a combination of food groups at each meal and eating green and orange vegetables, were significantly negatively correlated with life stress score. Life stress score was significantly negatively correlated with meal regularity and positively with the level of overeating.
CONCLUSIONS
This study may provide basic information on dietary habits and life stress according to gender and the relationship between dietary behaviors and life stress of middle school students, and it suggests gender-based nutrition education programs to solve undesirable dietary habits and dietary behaviors in students with higher stress.

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Study on the Eating Out Behavior and the Status of Meal Delivery and Take-Out Consumption according to the Food-related Lifestyles of Adolescents : Using the Consumption Behavior Survey for Food in 2020
Eun Jung Lee, Hyeon Min Yang, Yeong Ju Lee, Sun A Choi, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2024; 34(4): 284. CrossRef
Life stress, dietary attitudes, and frequency of snack intake for college students in Seoul and Gyeonggi area: the difference between male and female students
Hyun Seung Oh, Yu bin Kim, Soyoung Park, Kyunghee Song
Nutrition Research and Practice.2023; 17(1): 91. CrossRef

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[English]
Effect of Dietary Education Experience (Home, School, and Mass Media) on Food Consumer Information literacy: Ji Eun Kim, Kyoung Sook Choi; Korean J Community Nutr 2019;24(5):363-373. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.363

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OBJECTIVES
This study examined the effects of dietary education experience (home, school, and mass media) on food consumer information literacy.
METHODS
The study subjects were 454 adult consumers who answered a structured questionnaire. The questionnaires addressed the subjects' demographics, dietary education experience (home, school, and mass media), and food consumer information literacy. The data were analyzed through frequency analysis, mean, standard deviation, t-test, ANOVA, Pearson's correlation, and multiple regression analysis using SPSS Win 24.0.
RESULTS
First, the scores of mass media education experience were 3.41 Â± 0.64, which was the highest, and 3.15 Â± 0.74 for school education experience, which was the lowest. Second, the level of sub-literacies (task definition, information seeking strategy, location and access, use of information, synthesis, and evaluation) showed scores of 3.20 Â± 0.72 ~ 3.47 Â± 0.68, which were slightly higher than the median. The synthesis literacy was the highest, as opposed to the information seeking strategy literacy, which was the lowest. The location and access and synthesis literacy were higher in women. Third, a significant positive(+) relationship was observed between all sub-literacies and each of three dietary education experiences (home, school and mass media). According to multiple regression analysis, the major variables influencing the sub-literacies of food consumer information literacy were home education, mass media, and school education in that order.
CONCLUSIONS
The dietary education experience was the highest through mass media. The factor that showed the highest food consumer information literacy was synthesis. The factors influencing the food consumer information literacy were dietary education experience through home, school, and mass media.

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Agrifood consumer competency index and food consumption behaviors based on the 2019 Consumption Behaviors Survey for Food
Eun-kyung Kim, Yong-seok Kwon, Da Eun Lee, Hee Jin Jang, Young Hee Park
Journal of Nutrition and Health.2021; 54(2): 199. CrossRef
Healthy Eating Capability of One-person Households-The Effects of Eating Alone, Meal Types, and Dietary Lifestyles
Seonglim Lee, Ilsook Choi, Junghoon Kim
Family and Environment Research.2020; 58(4): 483. CrossRef

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[English]
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 J Community Nutr 2019;24(4):290-299. Published online August 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.4.290

Abstract PDF PubReader: OBJECTIVES
This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice.
METHODS
A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared.
RESULTS
A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice.
CONCLUSIONS
Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.

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Study on Middle and High School Students' Use of Convenience Foods at Convenience Stores in Incheon: Seul Ki Lee, Mi Kyeong Choi, Mi Hyun Kim; Korean J Community Nutr 2019;24(2):137-151. Published online April 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.2.137

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OBJECTIVES
The rapidly changing dietary environment requires a study that addresses the status of middle and high school students regarding their consumption of convenience food sold at convenience stores.
METHODS
This study examined adolescents' lifestyle patterns, dietary habits, and status of consuming convenience food at convenience stores. A total of 659 students (329 middle school students and 330 high school students) in Incheon participated in this questionnaire survey.
RESULTS
The mean age of the subjects was 13.7 years for the middle school students, and 16.6 years for the high school students. The gender and grade distributions in the middle and high school students were similar. The middle school students reported that they spent more time using electronic devices (p<0.001) or watching TV (p<0.001) than high school students. More than 60% of middle and high school students consumed convenience food at convenience stores without statistical difference between the two groups. The main reason for consuming convenience food from convenience stores was its convenience followed by taste in both groups. Despite the high frequency of consuming convenience food, the students rarely checked the nutrition labels at the time of purchase. On the other hand, they were still most concerned about the nutritional value of the convenience foods when they consumed convenience foods. The most frequently consumed convenience food was ramyon in both groups. Significant positive correlations were observed between the frequency of consuming convenience food at convenience stores and lifestyle factors for the middle school students, including monthly allowance, time for using electronic devices, and number of private lessons. For the high school students, however, the only monthly allowance had a significant positive correlation with the consumption.
CONCLUSIONS
Adolescents are increasingly exposed to convenience foods and relevant nutritional issues are a concern. Therefore, a dietary environment that is adequately formed for the healthy development of youth as well as systematic nutrient education that is appropriately designed for both middle and high school students is required.

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Gen Z consumers’ expectations for smart convenience stores in the USA, South Korea, and Japan
Summer Dahyang Jung, Sahej Claire, Sohyeong Kim
Young Consumers.2024; 25(3): 400. CrossRef
Study on the Eating Out Behavior and the Status of Meal Delivery and Take-Out Consumption according to the Food-related Lifestyles of Adolescents : Using the Consumption Behavior Survey for Food in 2020
Eun Jung Lee, Hyeon Min Yang, Yeong Ju Lee, Sun A Choi, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2024; 34(4): 284. 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
Determination of the migration of plastic additives and non-intentionally added substances into food simulants and the assessment of health risks from convenience food packaging
Eun Chul Pack, Kyung Youn Lee, Jin Seop Jung, Dae Yong Jang, Hyung Soo Kim, Ye Ji Koo, Ho Geon Lee, Young Soon Kim, Kyung Min Lim, Seung Ha Lee, Dal Woong Choi
Food Packaging and Shelf Life.2021; 30: 100736. CrossRef
Association between breakfast and lifestyle, interest in beauty care, and attitude toward breakfast in high school girls in Incheon
Seolmi Lee, Mi-Hyun Kim
Journal of Nutrition and Health.2020; 53(3): 288. CrossRef
Convenience Store Use and the Health of Urban Adolescents in Seoul, South Korea
Nan-He Yoon, Changwoo Shon
International Journal of Environmental Research and Public Health.2020; 17(18): 6486. CrossRef
Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon
Eun-Mi Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Journal of Nutrition and Health.2019; 52(4): 383. CrossRef

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[English]
Development of Model for ã€ŒThe Survey on School Foodservice Programã€: 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 J Community Nutr 2019;24(1):60-76. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.60

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to develop a systematic and standardizedã€ŒThe Survey on School Foodservice Programã€that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft ofã€ŒThe Survey on School Foodservice Programã€, pilot study of a draft of ã€ŒThe Survey on School Foodservice Programã€, and suggestions of a final model ofã€ŒThe Survey on School Foodservice Programã€from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft ofã€ŒThe Survey on School Foodservice Programã€was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of â€˜2017 School Foodservice Surveyâ€™ was conducted. The final model ofã€ŒThe Survey on School Foodservice Programã€consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data throughã€ŒThe Survey on School Foodservice Programã€, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

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Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef

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[English]
A Study on Personality Characteristics, Eating Habits and Food Neophobia of High School Students: Sun Young Lee, Jin A Kim, Sim Yeol Lee; Korean J Community Nutr 2019;24(1):38-46. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.38

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students.
METHODS
A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia.
RESULTS
The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p < 0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p < 0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p < 0.01).
CONCLUSIONS
The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

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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

Abstract PDF PubReader

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]
Analysis of Nutrition Teachers' Awareness of Necessity for an Operating School Meal Support Center in Chungnam: Jonghwa Kim; Korean J Community Nutr 2018;23(6):506-515. Published online December 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.6.506

Abstract PDF PubReader: OBJECTIVES
We investigated the operation needs of school meal support centers (SMSC) in Chungnam-do based on analysis of nutrition teachers' perception of them.
METHODS
The Chungnam government established the first SMSC in 2012. Thirteen SMSCs are currently being operated in Chungnam-do. To analyze the results quantitatively, we investigated nutrition teachers opinions regarding the necessity for SMSCs as a dependent variable and derived the independent variables based on the causal relationships with dependent variables using the ordered logit model. Those independent variables included region, school type, number of students, attitude regarding free meal policy, satisfaction with school meal policy, and preference for local food.
RESULTS
Briefly, teachers in the region in which the SMSC was located more strongly supported the SMSC. In addition, teachers in public schools with a smaller number of students believed that having a SMSC is more beneficial, and that other variables also affected the necessity for SMSCs. Moreover, nutrition teachers preferred local foods rather than organic foods because of the unstable supply of organic foods.
CONCLUSIONS
Based on the results of this study, it was recommended that the local government implement the policy consistently. Moreover, it was recommended that the government operate the SMSC more efficiently, enhance the roles of the SMSC as the local organization responsible for student nutritional planing and expand the coverage of agricultural products.

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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

Abstract PDF PubReader

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.

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Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef
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]
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 J Community Nutr 2018;23(3):234-242. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.234

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OBJECTIVES
This study was to investigate the perception of mothers of elementary school students regarding environment-friendly agricultural products in school foodservice.
METHODS
A total of 282 mothers whose children were receiving environment-friendly agricultural products during elementary school foodservice in Gyeonggi participated in this questionnaire survey. The survey was conducted to investigate respondents perception and satisfaction with environment-friendly agricultural products in their children's school meals from May 29 to June 9, 2017.
RESULTS
About 79% of the subjects were satisfied with school foodservice. The most important aspects of school foodservice were nutrition (35.8%) and sanitation (34.8%). Over 80% of the subjects were aware of environment-friendly agricultural products and about 54% of the subjects checked for a certification mark when purchasing environment-friendly agricultural products. Additionally, 72.3% of the subjects knew that environment-friendly agricultural products were used at school. The advantages of using environment-friendly agricultural products in school foodservice were safety (75.5%) and high food quality (16.3%). About 66% of the mothers knew the school was receiving support from the city or education office for using environment-friendly agricultural products. Additionally, 74.5% of the mothers responded that they are willing to pay for use of environment-friendly agricultural products when subsidies were not supported.
CONCLUSIONS
The positive perception and high support for use of environment-friendly agricultural products in school foodservice among elementary students' mothers can be used as basic data for expansion of the use of environment-friendly agricultural products in school foodservice.

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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
When Agricultural Waste Transforms into an Environmentally Friendly Material: The Case of Green Concrete as Alternative to Natural Resources Depletion
Cătălina Mihaela Grădinaru, Adrian Alexandru Şerbănoiu, Danut Traian Babor, Gabriel Constantin Sârbu, Ioan Valentin Petrescu-Mag, Andrei Cristian Grădinaru
Journal of Agricultural and Environmental Ethics.2019; 32(1): 77. CrossRef
A Study on Satisfaction of School Food Service Using Environment-friendly Agricultural Products
Byeol Han, Ho Kim, Sung-Bum Yang
Korean Journal of Organic Agricultue.2018; 26(4): 559. CrossRef
Willingness-to-Pay on Increase of Usage for Environmental-friendly Agricultural Product in School Food Service
Sung-Bum Yang
Korean Journal of Organic Agricultue.2018; 26(4): 609. CrossRef

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[English]
Current Status and Suggested Future Directions of Nutrition Intervention using Healthy School Tuck Shops: the Teenage Perspective: Suhyun Oh, Kirang Kim, Ji Yun Hwang; Korean J Community Nutr 2018;23(3):226-233. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.226

Abstract PDF PubReader

OBJECTIVES
This study was conducted to investigate the current status and to suggest future directions for health management of teenagers who use healthy school tuck shops to improve teenagers' eating habits while reducing and preventing obesity.
METHODS
A total of 29 students (16 middle school students and 13 high school students) took part in the interview for this study, and the interview was conducted for each school's focus group by using qualitative research methodology.
RESULTS
The current status of using healthy school tuck shops and suggested future directions were divided into two categories. Personal barriers such as discrepancies between personal perceptions and behaviors and lack of food choice suitable to individual tastes can be solved by rebuilding the operating system to provide intuitive promotion of behavior and customized products through improvements in existing products and new product development. A lack of consistent management from low utilization convenience and difficulty in maintaining a constant purchase price can be handled by establishing a solution to restricted physical access for products, as well as seeking profit by improving distribution costs via continuous cooperation between the school and community.
CONCLUSIONS
Continuous funding and a system that reflects the needs and preferences of healthy school tuck shop users should be applied for sustainable operation of healthy school tuck shops to improve teenagers' eating habits.

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Eating Out Status according to Skipping and Type of Breakfast among Male High School Students in Incheon
Eun-Jin Choi, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(2): 102. CrossRef

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3 Download
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