Hang Me Nam; Seung Hee Woo; Young Ji Cho; Yun Jung Choi; Su Yeon Back; So Yeon Yoon; Jin Young Lee; Jung-Jeung Lee; Hye Jin Lee

doi:10.5720/kjcn.2011.16.5.580

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Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center: Hang Me Nam, Seung Hee Woo, Young Ji Cho, Yun Jung Choi, Su Yeon Back, So Yeon Yoon, Jin Young Lee, Jung-Jeung Lee, Hye Jin Lee; Korean Journal of Community Nutrition 2011;16(5):580-591.
DOI: https://doi.org/10.5720/kjcn.2011.16.5.580
Published online: October 31, 2011

¹KHyDDI (Korea Hypertension Diabetes Daegu Intiative) Project, Deagu, Korea.

²Division of Chronic Disease Control, Korea Centers for Disease Control & Prevention, Osong, Chungbuk, Korea.

³Department of Preventive Medicine & Public Health School of Medicine, Keimyung University, Daegu, Korea.

Corresponding author: Hye Jin Lee, Korea Hypertension Diabetes Daegu Intiative Project 376-25 Samdeok-dong 3(sam)-ga, Jung-gu, Daegu 700-413, Korea. Tel: (053)428-0109, Fax: (053)422-9436, garden_1@hanmail.net

• Received: September 30, 2011 • Revised: October 12, 2011 • Accepted: October 12, 2011

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Abstract
REFERENCES

Abstract

This research was performed to investigate the effects of NEP (Nutritional Education Practice) program developed by KHyDDI (Korea Hypertension Diabetes Daegu Initiative) for hypertension and diabetes patients. The subjects were 116 patients (hypertension 70, diabetes 46) who had completed basic education program at the education information center and four-session program was implemented for them. Nutrient intake was analyzed and compared before and after the program by 24-hr recall method and evaluate weight, waist circumference, body fat, blood pressure and eating habits in terms of nutrition knowledge, eating behavior, salty taste assessment. The improved results after the program were observed in weight, waist circumference, body fat ratio, blood pressure, slightly salty taste in salty taste assessment, nutrition knowledge, eating behavior, sodium, energy, carbohydrate and protein intake ratio to total energy (p < 0.001). Therefore, this program is effective in the improvement of weight, waist circumference and eating behavior, and the continued management would lead to the prevention of cardio-cerebrovascular diseases in the community.
Keywords: effect; nutritional education practice program; hypertension and diabetes; cardiocerebrovascular high risk

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Table 1

KHyDDI NEP Program¹⁾

1) Korea Hypertension Diabetes Daegu Intiative Nutritional Education Practice Program

2) Salty taste material by Daegu Metropolitan City Salt Reduction Project (Patent No. 10-2007-0116957)

Table 2

General characteristics of subjects

1) Values are Mean ± SD

2) N (%)

Table 3

Comparison of anthropometric data and blood pressure

1) Values are Mean ± SD

2) ^**: p < 0.01, ^***: p < 0.001 by paired t-test

3) Body Mass Index

4) Systolic blood pressure

5) Diastolic blood pressure

Table 4

Comparison of salty taste assessment

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

Table 5

Comparison of nutrition knowledge

1) Correct answer's percentage

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Higher score indicates having more nutrition knowledge, with a possible score of 0 - 10

Table 6

Comparison of eating behavior

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by c2-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Summated score of each item. Scores on undesirable behaviors were reversed to calculate total score.

Higher score indicates more desirable eating behavior, with a possible score from 0 to 15

Table 7

Comparison of nutrient intakes

1) Values are Mean ± SD

2) ^*:p < 0.05, ^**:p < 0.01, ^***: p < 0.001 by paired t-test

Table 8

Comparison of index of nutrition quality (INQ)

1) Values are Mean ± SD

2) ^*: p < 0.05, ^**: p < 0.01, ^***:p < 0.001 by paired t-test

Figure & Data

REFERENCES

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Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center

Korean J Community Nutr. 2011;16(5):580-591. Published online October 31, 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.5.580

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Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center

Table 1

KHyDDI NEP Program¹⁾

1) Korea Hypertension Diabetes Daegu Intiative Nutritional Education Practice Program

2) Salty taste material by Daegu Metropolitan City Salt Reduction Project (Patent No. 10-2007-0116957)

Table 2

General characteristics of subjects

1) Values are Mean ± SD

2) N (%)

Table 3

Comparison of anthropometric data and blood pressure

1) Values are Mean ± SD

2) ^**: p < 0.01, ^***: p < 0.001 by paired t-test

3) Body Mass Index

4) Systolic blood pressure

5) Diastolic blood pressure

Table 4

Comparison of salty taste assessment

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

Table 5

Comparison of nutrition knowledge

1) Correct answer's percentage

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Higher score indicates having more nutrition knowledge, with a possible score of 0 - 10

Table 6

Comparison of eating behavior

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by c2-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Summated score of each item. Scores on undesirable behaviors were reversed to calculate total score.

Higher score indicates more desirable eating behavior, with a possible score from 0 to 15

Table 7

Comparison of nutrient intakes

1) Values are Mean ± SD

2) ^*:p < 0.05, ^**:p < 0.01, ^***: p < 0.001 by paired t-test

Table 8

Comparison of index of nutrition quality (INQ)

1) Values are Mean ± SD

2) ^*: p < 0.05, ^**: p < 0.01, ^***:p < 0.001 by paired t-test

Table 1 KHyDDI NEP Program1)

1) Korea Hypertension Diabetes Daegu Intiative Nutritional Education Practice Program

2) Salty taste material by Daegu Metropolitan City Salt Reduction Project (Patent No. 10-2007-0116957)

Table 2 General characteristics of subjects

1) Values are Mean ± SD

2) N (%)

Table 3 Comparison of anthropometric data and blood pressure

1) Values are Mean ± SD

2) ^**: p < 0.01, ^***: p < 0.001 by paired t-test

3) Body Mass Index

4) Systolic blood pressure

5) Diastolic blood pressure

Table 4 Comparison of salty taste assessment

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

Table 5 Comparison of nutrition knowledge

1) Correct answer's percentage

2) ^**: p < 0.01, ^***: p < 0.001 by χ²-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Higher score indicates having more nutrition knowledge, with a possible score of 0 - 10

Table 6 Comparison of eating behavior

1) N (%)

2) ^**: p < 0.01, ^***: p < 0.001 by c2-test

3) Values are Mean ± SD

4) ^†††: p < 0.001 by paired t-test

5) Summated score of each item. Scores on undesirable behaviors were reversed to calculate total score.

Higher score indicates more desirable eating behavior, with a possible score from 0 to 15

Table 7 Comparison of nutrient intakes

1) Values are Mean ± SD

2) ^*:p < 0.05, ^**:p < 0.01, ^***: p < 0.001 by paired t-test

Table 8 Comparison of index of nutrition quality (INQ)

1) Values are Mean ± SD

2) ^*: p < 0.05, ^**: p < 0.01, ^***:p < 0.001 by paired t-test