Korean Journal of Community Nutrition

Original Articles

[English]
Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients: Yun Ahn, Jeahurn Bae, Jung Eun Youn, Hee Seon Kim; Korean J Community Nutr 2011;16(1):155-168. Published online February 28, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.1.155

This study was conducted to assess needs of self-management nutrition program for diabetic patients. The survey was conducted among 100 diabetic patients, and the mean age of the subjects was 54.2 years old. Thirty three percent of the subjects were diagnosed diabetes less than 2 years ago. The average nutrition knowledge score about diabetes was 10.2 point, and percentages of correct answers were very high in 'foods rich in fiber' (97.0%), 'relevance of exercise and insulin' (97.0%), 'quantity of insulin injection' (91.0%), and 'diabetes menu' (91.0%). The sources of nutrition information were hospitals/healthcare centers (56.1%), TV/radio (19.2%), and internet (13.1%). Sixty nine percent of the subjects have experienced nutrition education on subjects as 'menu planning skills' (22.4%), 'selecting foods' (22.4%), 'relevance of blood glucose and eating foods' (21.5%) by personal counseling (54.4%). The total score of eating behavior was higher after diagnosed diabetes (35.3) than before (30.0) (p < 0.001). The preferred topics in developing diabetes nutrition information websites were 'diabetes mellitus', 'relevance of blood glucose and foods', and 'selecting foods for diabetes'. The subjects wanted the websites developed by 'using mainly illustrations, pictures, tables' (22.8%) and 'using simple design' (19.6%). The preferred contents in developing diabetes self-management nutrition program were 'dietary life diagnosis', 'chronic disease risk diagnosis', 'calorie control by selecting foods and cooking skills', and 'dietary assessment'. In designing the program, the subjects' most wanted designs were 'be handy and simple in using' (29.3%), 'using simple design' (17.9%), and 'using mainly illustrations, pictures, tables' (15.7%).

Citations

Citations to this article as recorded by

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 Journal of Community Nutrition.2017; 22(3): 207. 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
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
Development of Web-based u-Health Self-nutrition Management Program for Diabetic Patients
Yun Ahn, Jeahurn Bae, Hee-Seon Kim
Korean Journal of Community Nutrition.2014; 19(4): 372. CrossRef
A Study on Classification of Obesity for Koreans based on the Articles in the Korean Journal of Community Nutrition - Articles Enlisted from 1996 to 2011 -
Youngnam Kim
Korean Journal of Community Nutrition.2013; 18(5): 525. CrossRef

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[English]
Comparisons of Teachers' Satisfaction with School Lunch Program in Middle and Elementary Schools run by Foodservice Management Type: Joung Woo Lee, Yang Ja Park, Young Sook Park, Mee Sook Lee; Korean J Community Nutr 1997;2(3):406-416. Published online August 31, 1997

Abstract PDF: Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

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