Korean Journal of Community Nutrition

Research Article

[English]
Exploring factors of nutrition teachers’ intentions for sustainable dietary education in South Korea: an application of the theory of planned behavior: Eunseo Yang, Borham Yoon; Korean J Community Nutr 2024;29(2):114-128. Published online April 30, 2024; DOI: https://doi.org/10.5720/kjcn.2024.29.2.114

Objectives
The purpose of this study was to investigate the perception of nutrition teachers and the factors influencing their intention toward sustainable dietary education utilizing the theory of planned behavior (TPB).
Methods
The self-administered online survey was completed by nutrition teachers in Jeollanam-do, South Korea. A total of 151 valid questionnaires were analyzed. Factor analysis and multiple regressions were employed to test the research model.
Results
The study findings demonstrated that all TPB variables significantly influenced the sustainable dietary educational intention, with the degree of influence ranking as follows: external perceived behavioral control (β = 0.417), attitude (β = 0.240), internal perceived behavioral control (β = 0.207), and subjective norms (β = 0.181). For external perceived behavioral control, nutrition teachers and elementary schools exhibited higher levels compared to dietitians and middle/high schools, respectively. The participants in sustainable dietary education training programs exhibited a higher level of internal perceived behavioral control compared to those who did not participate. The highest perception levels were reported for attitude (4.26), followed by subjective norms (4.02), internal perceived behavioral control (3.67), and external perceived behavioral control (3.20).
Conclusions
This study affirmed that the TPB variables elucidated the sustainable dietary educational intentions of nutrition teachers. The significant impacts of external and internal perceived behavioral control, attitude, and subjective norms on educational intentions were confirmed. Consequently, proactive support from schools and governments is essential to enhance the facilitating factors and mitigate the barriers toward sustainable dietary education in schools.

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An educational needs analysis of sustainable dietary education for nutrition teachers: an application of the IPA, Borich needs assessment and The locus for focus model
Eunseo Yang, Borham Yoon
Korean Journal of Community Nutrition.2024; 29(5): 372. CrossRef

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Research Note

[Korean]
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 J Community Nutr 2022;27(1):12-26. Published online February 28, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.1.12

Abstract PDF

Objectives
This paper aimed to provide an in-depth analysis of the factors influencing the dietary habits of male and female workers at a facility in Gwangju and their awareness of the same.
Methods
A total of 32 workers were divided into eight groups based on work type, gender, and age, and focus group interviews (FGIs) were conducted. The FGIs included cognitive, behavioral, and environmental questionnaires based on dietary habits and the social cognitive theory. The interviews were analyzed by subject and sub-subject using audio recordings and transcriptions.
Results
Male workers in the concerned company favored meat while female workers preferred vegetables, yet by and large, the preferences were irregular. Male workers living alone frequently ate ready meals and female workers often skipped meals. An analysis of the factors influencing the study subjects’ dietary habits from the cognitive, behavioral, and environmental perspectives showed that the main factors negatively affecting their dietary habits were shiftwork, living alone, and drinking. Workers were unaware of these factors and their poor eating habits. Instead, male workers complained of poor cooking skills, while female workers complained of loneliness. Workers thus appeared to need the support of nutrition education and a counseling assistant to cope with this situation.
Conclusions
The study identified the fact that the absence of nutrition education left the workers unaware of their poor eating habits. The workers would need counseling and support to help them build healthy dietary habits. It would also be necessary to focus on raising the workers’ cognitive awareness of dietary habits and enhancing their behavioral ability to cope with bad eating habits through nutrition education that reflects the reality of their situation.

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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

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Research Article

[Korean]
Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information: EunSol Her, Carl Behnke, Barbara Almanza; Korean J Community Nutr 2021;26(3):155-166. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.155

Abstract PDF

Objectives
Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners’ menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition.
Methods
A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers’ level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses.
Results
Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium.
Conclusions
The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners’ healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers’ menu-decisions.

Citations

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Eating contexts encourage sustainable food choices: The mediating role of the symbolic meanings of foods
Chujun Wang, Xiaoang Wan
Appetite.2025; 207: 107896. CrossRef

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Original Articles

[English]
Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer: Su Jin Kim, Seon Young You, Min A Lee, Eunju Park; Korean J Community Nutr 2019;24(5):374-383. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.374

Abstract PDF PubReader: OBJECTIVES
This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products.
METHODS
The survey was completed by local consumers visiting Korean restaurants in Osaka, Japan, in September 2018. The demographic characteristics, consumption of sauce, consumer innovativeness, and factors of theory of planned behavior were evaluated. Totally, 150 collected data were analyzed using the IBM SPSS Statistics 25.0 Program (IBM SPSS INC, Armonk, NY, USA).
RESULTS
Results of the survey indicate that Japanese consumers purchase a sauce by considering the taste and food utilization. Sauce purchases were maximum at mega markets and supermarkets. The consumer innovativeness for Japanese consumers was based on 3 factors: â€˜Purchasing adventurous products (3.51 Â± 0.96)â€™, â€˜Active information seeking (4.36 Â± 1.11)â€™, and â€˜Interactive information seeking (4.33 Â± 1.02)â€™, where the tendency of â€˜Active information seekingâ€™ was the highest innovativeness factor. Furthermore, higher values of perceived behavior control (4.68 Â± 1.21), attitude (4.66 Â± 1.41) and subjective norm (4.39 Â± 1.28) were revealed, when assessing for theory of planned behavior factors. Correlating the variables of consumer innovation and factors of planning behavior theory, â€˜Active information seekingâ€™ is a positive attribute for attitude (p<0.016), subjective norm (p<0.001), and perceived behavior control (p<0.002). These 3 factors also had significantly positive effects on purchase intention for new sauce product (p<0.000, p<0.000, and p<0.002, respectively). Attitude was determined to be another very influential variable for purchase intention of a new sauce product (B=0.484, t=6.881).
CONCLUSIONS
The results of this study determine the consumption patterns of sauce for the Japanese consumer, and the relationship between consumer innovativeness and consumption behavior for Korean traditional sauces. We believe the data generated from this study will help determine a marketing strategy to enter the Japanese market.

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[English]
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls: Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(6):497-508. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.497

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to evaluate the effect of nutrition education using materials based on social cognitive theory. Education topics focused on improving health-related and dietary self-awareness and behavior capability in adolescents.
METHODS
Participants were recruited from a middle school for girls; 67 students (educated group, n=34 and control group, n=33) participated. The education group received 12 lessons in club activity class. Self-administered surveys were conducted for each group before and after the nutrition education program. The questionnaires consisted of variables such as self-efficacy, outcome expectation, outcome expectancy, knowledge, and dietary practices based on the social cognitive theory. Education satisfaction was evaluated using a five-point Likert scale for two sections: a) teaching and learning and b) education results. The data were analyzed using a t-test and Chi Square-test (significance level: p < 0.05).
RESULTS
In the education group, post-education, there were significant differences in self-efficacy (p < 0.05), knowledge (p < 0.01), and dietary practices (p < 0.05), whereas outcome expectation and expectancy did not show any significant differences. None of the variables showed any significant differences in the control group. Educational satisfaction scores were 4.38 Â± 0.12 (teaching and learning) and 4.14 Â± 0.15 (education results).
CONCLUSIONS
This study showed that improving adolescent's awareness and behavior capability has a positive effect on their dietary practices. Moreover, this study suggested that a theory-based determinant should be considered to improve dietary behavior among adolescents.

Citations

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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 Journal of Community Nutrition.2021; 26(3): 167. 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
Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
Su Hyeon Cha, Ho Kyung Ryu
Journal of Nutrition and Health.2019; 52(3): 285. CrossRef

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[English]
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 J Community Nutr 2016;21(4):332-343. Published online August 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.4.332

Abstract PDF PubReader

OBJECTIVES
Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT).
METHODS
Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes.
RESULTS
Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events.
CONCLUSIONS
Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

Citations

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Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. 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
Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seolgitteok (Korean Rice-Flour Cake)
Han-Seok Seo, Sungeun Cho
Korean Journal of Food and Cookery Science.2018; 34(1): 15. CrossRef
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey
Mi-Kyung Choi
Korean Journal of Food & Cookery Science.2017; 33(3): 264. CrossRef
Utilization of Internet Dietary Information by University Students in Seoul and Gyeonggi Area
Young Eun Kang, Sim Yeol Lee
Korean Journal of Human Ecology.2016; 25(6): 811. 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

Abstract PDF PubReader

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]
A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province: Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung Hea Lee; Korean J Community Nutr 2015;20(4):259-272. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.259

Abstract PDF PubReader

OBJECTIVES
A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents.
METHODS
This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT).
RESULTS
The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001).
CONCLUSIONS
These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

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The Influence of Social Media Affinity on Eating Attitudes and Body Dissatisfaction in Philippine Adolescents
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Child Health Nursing Research.2020; 26(1): 121. CrossRef
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
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Relationships among Skeletal Muscle Mass, Health Related Factors, Nutrient Intake, and Physical Activities in Male Adolescents: Based on the 5th (2009-2011) Korean National Health and Nutrition Examination Survey (KNHANES)
In-Kyung Jung, Jung-Hyun Kim
The Korean Journal of Community Living Science.2018; 29(2): 185. CrossRef
Study on Perception and Preference of Vegetable Intake of Alienated Children in Gyeongbuk Area according to Gender and Grade
Won-Hui Choe, Eun-Soon Lyu, Kyung-A Lee
Korean Journal of Food and Cookery Science.2018; 34(4): 394. CrossRef
Analysis of health habit and hair mineral nutrition status of media addicted adolescent
Hee-Sook Lim, Soon-Kyung Kim
Journal of Nutrition and Health.2018; 51(4): 295. CrossRef
Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
Journal of Nutrition and Health.2017; 50(2): 142. CrossRef
Factors affecting vegetable preference in adolescents: stages of change and social cognitive theory
Taejung Woo, Kyung-Hea Lee
Nutrition Research and Practice.2017; 11(4): 340. 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
Gender Differences in Adolescents' Dietary Perceptions and Practices
Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
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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

Abstract PDF Supplementary Material PubReader

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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Evaluation of the Need for Obesity Prevention Education Programs through Analysis of Factors Affecting Student Obesity Factors in Seoul during the COVID-19 Pandemic
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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]
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

Abstract PDF PubReader

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.

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Outcome expectations, self-efficacy, eating environment, and eating behaviors by the stages of change in adequate sodium intake among university students: a cross-sectional study
Yeon Gyu Im, Kyung Won Kim
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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
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Eun Kyung Kim, Hae Young Kim
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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
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‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
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Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
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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]
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior among Children and Adolescents with Type 1 Diabetes: Na Yeon Noh, So Young Nam, Hee Suk Kang, Ji Eun Lee, Soo Kyung Lee; Korean J Community Nutr 2013;18(2):101-111. Published online April 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.2.101

Abstract PDF PubReader

Type 1 diabetes is on the rise worldwide. Although nutrition education for patients with diabetes has become a routine practice, specifics and impacts of such educations need to be more researched. This study examined the status of nutrition knowledge, dietary attitude, and dietary behavior among children and adolescents with type 1 diabetes (9-19 year-old) and explored factors influencing dietary behaviors related to diabetes by applying the Theory of Planned Behavior. Face-to-face interviews, using a pre-tested structured questionnaire, were conducted with 32 participants (11 boys and 21 girls) with type 1 diabetes followed by a diabetes clinic in a university hospital. This study found that the level of nutrition knowledge related to diabetes was generally low at 4 points out of a possible 10, however, the dietary attitude related to diabetes was found to be generally good at 26 points out of a possible 30. Participants were motivated to follow medical staff recommendations the most; however, their family was also important. Perceived behavioral control was low especially for eating-out and portion control. The dietary behavior related to blood glucose control showed low at 13 points out of a possible 20. Regression analysis showed that perceived behavioral control (p < 0.001) was significantly related to the dietary behavior related to blood glucose control. This rare study with children and adolescents with type 1 diabetes showed that nutrition education should include a component to improve perceived behavioral control through high-risk situation management.

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Spatial Distribution of Diabetes Prevalence Rates and Its Relationship with the Regional Characteristics
Eun-Kyung Jo, Eun-Won Seo, Kwang-Soo Lee
Health Policy and Management.2016; 26(1): 30. CrossRef

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[English]
Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives: So Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Jin Sook Yoon, Baeg Won Kang, Jong Wook Kim, Seok Heo, Hea Young Cho, Hye Kyeong Kim; Korean J Community Nutr 2012;17(6):724-736. Published online December 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.6.724

Abstract PDF PubReader

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ''aintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)'stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

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Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. CrossRef
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
Nutrition Quotient and Dietary Self-efficacy according to the Transtheoretical Model in Adolescent Athletes
Nahan Kim, Kwang-Seok Hong, In-Kyung Jung
Exercise Science.2022; 31(4): 499. 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
Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change
So-Hyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Nutrients.2021; 13(12): 4375. CrossRef
Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
Journal of Nutrition and Health.2019; 52(5): 475. CrossRef
Mobile application-based dietary sugar intake reduction intervention study according to the stages of behavior change in female college students
Yunjung Choi, Hyun-Sook Kim
Journal of Nutrition and Health.2019; 52(5): 488. CrossRef
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
A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider
Eun-Young Choi, Eun-Kyung Jung, Nami Joo
Journal of the East Asian Society of Dietary Life.2018; 28(1): 76. CrossRef
Comparison of Factors Influencing Change Stages in Balanced Diet among Female University Students in Korea and China
Mi Yeon Park, Chong Yu Ding, Pil Sook Park
The Korean Journal of Community Living Science.2017; 28(1): 45. 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 Attitude towards, and Acceptance of Sodium-Reduced Products, and the Influences that Recognition of Sodium give to the Purchasing Intention of Sodium-Reduced Products - Focused on the Food Specialist -
Bo-Na Lee, Jin-woo Kim
The Korean Journal of Food And Nutrition.2016; 29(1): 52. 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
A study on hypertension relevant nutritional knowledge and dietary practices in Chinese college students studying in South Korea
Zhe Sun, Wookyoun Cho
Journal of Nutrition and Health.2015; 48(5): 441. CrossRef
Development of dietary behavior items available in Korea National Health and Nutrition Examination Survey
A-Hyun Lim, Suk-Young Choi, Jae-Eun Shim, Ji-Yun Hwang, Hyun-Kyung Moon, Kirang Kim
Journal of Nutrition and Health.2015; 48(5): 407. CrossRef
Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children
Ye Seul Kim, Hong Mie Lee, Jung Hee Kim
Korean Journal of Community Nutrition.2015; 20(1): 11. CrossRef
A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea
Lin Jiang, Yun-Young Jung, Hyung-Sook Kim, Gi-Seon Nam, Jin-Sook Yun, Jong-Wook Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2015; 20(2): 109. CrossRef
Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'
Soon Myung Hong, Jee Hye Lee, Hye-Kyung Kim, Rina Yu, Jeong Hee Seo, Eun Jeong Huh, Seong Suk Cho, Jeongah Yang
Journal of the Korean Dietetic Association.2014; 20(3): 174. 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
Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area
So-Young Park, Kyung-A Lee
Korean journal of food and cookery science.2014; 30(6): 687. 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

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[English]
Factors Related to Eating Breakfast of Middle and High School Students in Seoul: Yangsuk Kim, Jihyun Yoon, Haengran Kim, Sungok Kwon; Korean J Community Nutr 2010;15(5):582-592. Published online October 31, 2010

Abstract PDF: The purpose of this study was to determine the factors related to eating breakfast for middle and high school students in Seoul using the Theory of Planned Behavior. Out of 2,280 questionnaires distributed to 22 schools, 2,060 were returned (90.4% response rate) and 1,899 were analyzed (83.3% analysis rate). Gender, self-perceived household income level and mother's working status were examined as demographic factors. "Attitude", "Subjective norm", "Perceived difficulty in access to breakfast", "Perceived time restriction" and "Self restriction to breakfast" were extracted as psychosocial factors as the results of factor analysis and reliability test using 17 items. In case of middle school students, boys were more likely to skip breakfast than girls. The students perceiving their household income level "low or middle low" were more likely to skip breakfast than those who perceived their household income level "high or middle high". The students whose mother had a job tended to skip breakfast than those whose mother had no job. In case of high school students, the students perceiving their household income level "low or middle low" tended to skip breakfast than those perceiving their household income level "high or middle high". The results of analysis of variance, all the psychosocial factors examined in this study-"Attitude", "Subjective norm", "Perceived difficulty in access to breakfast", "Perceived time restriction" and "Self restriction to breakfast"- were related to the frequencies of eating breakfast during weekdays in both the middle and high school students.

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[English]
Factors Affecting Intention to Participate in School Breakfast Programs of Middle and High School Students in Seoul: Yangsuk Kim, Jihyun Yoon, Haengran Kim, Sungok Kwon; Korean J Community Nutr 2007;12(4):489-500. Published online August 31, 2007

Abstract PDF: The purpose of this study was to determine factors affecting intention to participate in school breakfast programs of middle and high school students in Seoul using the Theory of Planned Behavior. Out of 2,280 questionnaires distributed to the middle and high school students, 2,060 were returned (90.4% response rate) and 1,799 were analyzed (78.9% analysis rate). To determine factors affecting intention to participate in school breakfast programs, logistic regression analyses were conducted for middle and high school students, respectively. For logistic regression, data of 1,217 out of 1,799 students (637 middle and 580 high school students) were used after excluding 582 students which had an answer 'Not sure' to the question about intention to participate in school breakfast programs. In case of middle school students, male than female students (OR = 1.504), the students who skipped all breakfast (OR = 1.851), who ate breakfast 1~2 times (OR = 3.474) or 3~4 times (OR = 1.950) than those who ate breakfast everyday during weekdays of the previous week were more likely to participate in school breakfast programs. In case of high school students, male than female (OR = 1.967), the students who skipped all breakfast (OR = 4.187), the students who ate breakfast 1~2 times (OR = 3.024) or 3~4 times (OR = 2.095) than those who ate breakfast everyday during weekdays of the previous week were more likely to participate in school breakfast programs. In addition, both possibility of middle and high school students' participation in school breakfast programs increased as the satisfaction with school lunch service (OR = 1.704, 1.653) increased. Middle school students who perceived their household income level 'low or middle low' (OR = 1.999) than those who perceived their household income level 'middle' and the students who had more positive 'attitude' (OR = 1.311) toward eating breakfast were more likely to participate in school breakfast programs. However, high school students who had higher 'perceived difficulty in access to breakfast' (OR = 1.370) were more likely to participate in school breakfast programs. The results of this study could be useful data to plan and develop school breakfast programs in Korea.

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Validation Studies

[English]
Development of a Theory Based Nutrition Education Program for Childbearing Aged Women in Korea: Se Young Oh, Kyung A Kim, Hye Eun You, Hae Rang Chung; Korean J Community Nutr 2004;9(6):725-733. Published online December 31, 2004

Abstract PDF: It was well received that well grounded behavioral theories were important in the development of effective nutrition education programs, but there are only a few programs available for Korean women. The objective of this study was to develop nutrition education programs for childbearing-aged women in Korea. Based on the findings of the needs assessment for the program and theoretical backgrounds, we developed behaviorally oriented tailored nutrition education program including motivation (MT), modifying (MD) and maintenance (MA) stages. The key concepts of the stages were motivation promotion for MT, increasing behavioral capabilities for MD, and strengthening self-management and building favorable environmental condition for MA. The education program was intended to be need in individual nutrition counseling, but it could be well used for group education by developing materials using the relevant contents. The primary users of the program were nutrition educators, however it could be also used by clients as needed. The introductory chapter provided dietary assessment tools and nutrition education tips. MT chapter included subjects such as nutritional status screening, costs of inappropriate nutrition and weight management, benefits of eating right, and activities for motivation promotion. MD stage chapter dealt with topics of healthy weight, knowledges and skills for better eating habits and physical activity status, and activities related to setting tailored behavioral objectives. MA stage focused on facilitating self management skills and building helping relationships. Each stage underlined activities using various educational tools in order to promote active participation of the client (s). For better use of this program, it was recommended to conduct program validation study.

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Original Articles

[English]
Using the Theory of Planned Behavior to Explain Dairy Food Consumption among University Female Students: Kyung Won Kim, Eun Mi Shin; Korean J Community Nutr 2003;8(1):53-61. Published online February 28, 2003

Abstract PDF: This study was designed to explain the intentions and consumption of dairy foods among university female students. The factors related to intentions of consumption or actual consumption of dairy foods were identified within the theory of planned behavior. The survey questionnaire, developed using open-ended questions (n = 35), was administered to university female students (n = 184). Subjects completed information regarding attitudes, subjective norms, perceived control, intentions and consumption of dairy foods. Correlation analysis and multiple regression were used to study the association of factors with intentions and consumption of dairy foods. Subjects showed relatively low intention to consume dairy foods (- 0.4 +/- 1.6 from a scale of - 4 ~ + 4). They ate 1.2 +/- 0.9 servings of dairy foods a day and 52.2% of subjects had less than a serving a day, showing inadequate consumption of dairy foods. All three factors, attitudes, subjective norms and perceived control were significantly correlated to the intentions to take dairy foods regularly (r = 0.26 - 0.27). Multiple regression results, however, revealed that subjective norms (p < 0.01) and perceived control (p < 0.05) contributed to the model of explaining intentions, while attitudes did not (model R2 = 0.154). To predict and explain actual consumption of dairy foods, two regression models were examined. In the first model, perceived control was significant in predicting dairy foods consumption, while attitudes and subjective norms were not. In the second model, intentions and perceived control were significantly related to actual consumption of dairy foods, providing the empirical evidence of the theory (model R2 = 0.121). These results suggest that perceived control was significant in explaining actual behavior as well as intentions. This study suggests that nutrition education to increase dairy foods consumption for young adults should focus on increasing perception of control and eliciting social support from respected others.

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[English]
A Study on Predicting Behavioral Intention of Breastfeeding among Primigravida: Jie Eun Kim, Dong Yean Park; Korean J Community Nutr 2001;6(3):331-339. Published online August 31, 2001

Abstract PDF: This study was conducted to examine the predicting factors for the intention of breastfeeding with The Theory of Planned Behavior. The questionnaires were distributed to 131 primigravidas who were in their third trimester of pregnancy in Seoul, Kyonggido, Kyongsangbukdo, and Kyongsnagnamdo. Descriptive statistics, Pearsons Correlation and Multiple Regression were used to analyse the data. The subjects showed strong intention of breastfeeding. The subjects showed favorable attitudes toward breastfeeding. This fact showed significant correlation with the belief that their breastfeeding intention was due to the advantage of breast milk for the infant with regard to allergy prevention, disease protection, contribution to intellectual development, psychological closeness between mother and infant, convenience, cost, and the reduction of breast cancer risk and weight of the mother. No item of outcome evaluation did showed significant correlation with behavioral intension. The subjects were influenced about breastfeeding by their referents such as siblings and friends with breastfeeding experience, their mothers and husbands, and mothers-in-law. Most items of the control beliefs had a significant influence on the intention of breastfeeding. The subjects felt they could not control the situation ie. "when I have to breastfeed in public". However they felt they could control the situation ie. "when I suffer from mastitis", "when I have to cut down on coffee, alcohol, and smoking", "when I have Caesarean section", "when I need to maintain breast condition", and "when the infant hates to suck my nipple". Regression analysis revealed that control beliefs and attitudes toward breastfeeding could predict the behavioral intention of breastfeeding. Control beliefs were the most important factor in predicting behavioral intention. Therefore, nutrition education is needed to enhance the ability to cope with difficult situations while breastfeeding and increase faborable attitudes toward breastfeeding.

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[English]
A Study on the Sociopsychological Factors Influencing the Dietary Compliance of Diabetics Using Questionnaire: Dong Yean Park, Sun Jung Choe, Hae Ryun Park, Hong Seok Ahn; Korean J Community Nutr 2000;5(1):36-49. Published online March 31, 2000

Abstract PDF: The purpose of the study was to find the sociopsychological factors predicting the intention of compliance with the dietary regimen in diabetes with a questionnaire. Data were collected from 282 adult noninsulin-dependent diabetics in Seoul, Kyoggida, and Kyongsangbukdo in Korea. Stepwise multiple regression analysis was conducted with predictor variables from theories of the Health Belief Model, Social Cognitive Model, The Theory of Reasoned Action, and Social Support. The behavioral intention of compliance with the prescribed diet was the independent variable. Subjects norm self-efficacy knowledge about diet therapy, outcome expectation, relationship with medical team, threat of deterioration of disease, and social support were the independent variables, The mean score of behavior intention was high ie 35.3 out to 42. Subjective norm and self-efficacy were the significant variables to predict the intention of dietary compliance. These variables comprised 39% of the common variance. To increase dietary compliance by influence of the referents and improve self-efficacy significant referents must be included and concrete and practical methods to follow the dietary regimen must be provided in nutrition education.

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[English]
Assessment of Nutritional Status and Factors Related to Smoking in Adolescent Males: II. Psychosocial Factors Influencing Smoking among Male High School Students: Kyungwon Kim, So rim Kim, Jung Hee Kim; Korean J Community Nutr 1998;3(3):358-367. Published online August 31, 1998

Abstract PDF: The study purpose was to investigate psychosocial factors related to smoking among adolescent boys. The Theory of Planned Behavior provide the basis for the study. Twenty-five attitudinal beliefs, 9 normative beliefs and 20control beliefs were identified through questionnaire development. The data were analyzed using t-test and chi2-test. Thirty-three percent of 300 students were smokers. Most of the beliefs examined were significantly different between smokers(n=92) and nonsmokers(n=92). With respect to attitudinal beliefs, smokers responded less negatively on the items of bad health effects of smoking such as sore throat, headache, chest pain, risk of cancer and bad blood circulation(p<0.001), and decreased physical strength(p<0.05). Smokers believed less negatively on the items that smoking leads to bothering others, bad breath, yellow teeth and making them spend money(p<0.001). In contrast, smokers felt more positively on smoking as a means of stress management, relaxing, helping digestion(P<0.001). Smokers felt less pressure for not smoking from significant others. Especially mother, siblings, friends, girl friends, seniors of school were important sources of influence regarding subject's smoking. Smokers felt less confident in controlling the urge to smoke in several situations including; when they were with friends or asked to smoke by friends; after the meal, or drinking; when they were bored or stressed, upset, and when they felt unstable(p<0.001). Smokers also scored lower on specific skills to quit or control the urge to smoke as well as overall perceived control, compared to nonsmokers(p<0.001). These results suggest that interventions for adolescents incorporate diverse strategies to increase the perceived control over smoking in specific situations as well as overall perceived control, to help them realize and modify attitudinal beliefs, and to elicit support from significant others for not smoking.

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[English]
Using Social Science Theories in Community Nutrition: Jeffery Sohal, Soo Kyung Lee; Korean J Community Nutr 1997;2(5):671-679. Published online December 31, 1997

Abstract PDF: Community nutritionists draw upon theories from the social sciences to improve their work in health promotion and disease prevention. Social science theories are sets of concepts that provide systematic explanations that can predict events or situations, and are classified into several paradigms and worldviews. these theories interact with research and practice around the subject matter of community nutrition. Use of these theories provides benefits in community nutrition by helping to organize thinking about nutrition topics in ways that are useful for assessing, understanding, intervening, and evaluation community nutrition issues. Community nutrition researchers and practitioners can be choose from many available social science theories by evaluating assumptions, scope, applicability, complexity, effectiveness, and other aspects of the theories. Awareness and use of social science theories should enhance the development of community nutrition.

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[English]
A Study of the Obesity Index and Psychosocial Factors Influencing Obesity among Adolescent Girls: Kyung Won Kim, Young Ah Kim, Jung Hee Kim; Korean J Community Nutr 1997;2(4):496-504. Published online October 31, 1997

Abstract PDF: The purpose of this study was to investigate the dietary intake, obesity index and psychosocial factors influencing obesity among 200 high school girls in Seoul. The Social Cognitive Theory provided the Conceptual basis for this study. A cross-sectional survey was conducted to examine factors related to obesity, including self-efficacy for controlling overeating, social support for eating behavior, perception of body image and weight control, nutrition knowledge, and attitudes toward obesity. The data were analyzed using t-test and multiple logistic regression. The results of this study are as follows : 1) The mean age of the girls was 16.4 years, and the rate of overweight and obesity(measured by obesity index) was 27.0%. 2) The mean energy intake of subjects was 1832.3+/-384.0kcal. The energy derived from carbohydrates, proteins and fats was 62.7%, 13.8%, and 23.5%, respectively. There was no significant difference between the obese and the comparison group in energy intake. 3) The result of multivariate analysis indicated that obesity had a significant relation to the perception of ideal body image, social support for eating behavior, and self-efficacy for controlling overeating(p<0.01). As subjects preferred thinner body images(OR=0.39) and received less social support(OR=0.93), the odds of being classified as obese increased. The odds of being obese were also associated with self-efficacy, however, the relation was not strong(OR=1.04). 4) Specific social support was related to obesity among adolescent girls. As subjects received more support from family member, the odds of being obese decreased. The emotional support as well as family member's positive nutrition behavior plays a significant role. In addition, instrumental support from friends was associated with obesity. With repect to self-efficacy, the odds of being obese were increased as subjects felt less confident in controlling overeating when tempting food was placed in front of them or after an argument. In contrast, the obese group felt more confident in controlling overeating for the rest of the specific situations examined. These findings suggest that educational interventions for weight control should incorporate strategies to help participants realize their degree of obesity, to reduce the discrepancy between current and ideal body image, to elicit and maintain social support from friends and family, and to increase the self-efficacy for changing eating behaviors.

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