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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
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Abstract
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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
Citations to this article as recorded by
- 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
- Factors affecting sugar intake in adults based on the social cognitive theory
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- [English]
- Development of a Website-Based Nutrition Education Program for Female College Students and Young Women
- Kyung Won Kim, Hyun Joo Kang, Kyung A Kim, Se Hwa Kim
- Korean J Community Nutr 2001;6(4):657-667. Published online October 31, 2001
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Abstract
PDF
- This study was designed to develop a website for providing nutrition information and education for college women and young women. The website focuses on two topics ; general nutrition and desirable weight control. This program is located at http : // www.ezydiet.co.kr. This program is composed of 5 major sections. The first two sections were designed to provide information ; one for general nutrition, and the other for providing information regarding weight control. The first section includes information regarding young adult women's diet, nutrition standards, such as the RDA or Korean Food Pyramid, drinking and smoking. The second section coveres information regarding desirable control, foods with high or low calories, eating disorders and popularly used dieting methods. The third section is for simple nutrition assessment, consisting of assessment of ideal body weight and obesity, energy requirements, and eating habits. The fourth section was designed to introduce and help users to apply behavioral modification techniques, such as monitoring, goal setting, stimulus control and reinforcement. The final section was designed for meal planning, by introducing a food exchange list and menu examples for one week. The characteristics of this web-based program are as follows ; 1) provide nutrition information systematically, 2) involve sections for the participation of the user, 3) include food pictures to help understanding of nutrition information, 4) include management modules for some sections to revise or update the information. One-hundred and ten female university students participated in the evaluation of this website. The evaluation results were favorable. About 90% of subjects rated that this program covers major topics 'well ' or 'very well', and that it was 'easy'to 'very easy'to understand the contents on website. Two-thirds of subjects rated quite positively on questions regarding attractiveness, overall quality and technical quality of website. In addition, about three-fourths of subjects answered that this website was helpful in increasing nutrition knowledge and in applying nutrition information into daily life. These results suggested the possibility of using a website as a means of providing nutrition information and education for young adult women.
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