Min-Jung Son; Young-Sook Cho; Se-Na Kim; Hye-Ji Seo; Sook-Bae Kim

doi:10.5720/kjcn.2011.16.6.647

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Original Article
Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-: Min-Jung Son, Young-Sook Cho, Se-Na Kim, Hye-Ji Seo, Sook-Bae Kim; Korean Journal of Community Nutrition 2011;16(6):647-660.
DOI: https://doi.org/10.5720/kjcn.2011.16.6.647
Published online: December 31, 2011

Graduate School of Education, Chonbuk National University, Jeonju, Korea.

¹Department of Agrofood Resources, NAAS, RDA, Suwon, Korea.

²Department of Food Science & Human Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.

Corresponding author: Sook-Bae Kim, Chonbuk National University, 664-14, Duk-Jin Dong 1-Ga, Duk-Jin Gu, Jeonju 561-756, Korea. Tel: (063) 270-3823, Fax: (063) 270-3854, sbkim@jbnu.ac.kr

• Received: November 24, 2011 • Revised: November 28, 2011 • Accepted: December 15, 2011

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Abstract
NOTES
REFERENCES

Abstract

The purpose of this study was to investigate effects of nutrition education program and pamphlet for the lower grades elementary students focused on individual daily needed food exchange units using Food Exchange System. Program consisted of four lessons (40 min/lesson), "5 major nutrients & function", "6 food group and sources", "daily needed food exchange units for normal body weight", and "smart snack choice and exercise". Pamphlet as activity book was developed for the program. The subjects were 3rd grade elementary students (educated group, 31 vs. non-educated group, 31). Educated group were lessoned as group and/or individual. We examined the differences in nutrition knowledge, dietary attitudes, dietary intakes and satisfaction of the program and pamphlet. In educated group, there were positive improvements on nutrition knowledge score "function and foods of 5 nutrients" and on dietary attitudes "type of breakfast and snacks". In the evaluation of dietary intakes according to KDRI, there were positive improvements on intakes level of riboflavin, vit. C, folate, Ca, P, Fe and Zn in educated group. In satisfaction with the program and pamphlet, contents, font size, visual, figure, difficulty and program curriculum were over 2.90/3.0. It showed that the developed nutrition education program and pamphlet focused on individual daily needed food exchange units using Food Exchange System improved nutrition knowledge, dietary attitudes and nutrients intake level in the lower grades elementary students.
Keywords: Food Exchange System; nutrition education program; lower grades elementary school students; pamphlet; food exchange units

NOTES

This study was carried out with the support of "Cooperative Research Program for Agricultural Science & Technology Development (PJ006488)", Rural Development Administration, Republic of Korea.

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Fig. 1

The developed nutrition education pamphlet.

Table 1

Contents and tools of nutrition education program

Table 2

Height, weight, obesity index of the subjects

1) Mean ± SD

2) Obesity index (%) = (Real weight - Standard weight) / Standard weight × 100

< -10% : underweight, -10% ≤ < 10% : normal, 10% ≤ < 20% : overweight, 20% ≤ : obese

3) N (%)

NS : Not Significant

Table 3

Effects on nutrition knowledge of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Score: non-corrected, 0; corrected, 1

Table 4

Effects on dietary attitudes of the subjects

1) Mean ± SD

^**: p < 0.01 by t-test

(R) denotes a negatively phrased and reversely scored item

NS: Not Significant

Score: seldom, 1; often, 2; frequent, 3; always, 4

Table 5

Effects on type and frequency of meal and snack

1) N (%)

^*: p < 0.05, ^**: p < 0.01 by chi-square test

NS: Not Significant

Table 6

Effects on nutrients intake of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Table 7

Effects on energy, protein and fiber intake of the subjects

1) N (%)

EER: Estimated Energy Requirement

EAR: Estimated Average Requirement

RNI: Recommended Nutrient Intake

AI: Adequate Intake

NS: Not Significant by Mann-Whitney U Test

Table 8

Effects on vitamins intake of the subjects

1) N (%), ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, NS: Not Significant

Table 9

Effects on Minerals intake of the subjects

1) N (%), ^***: p < 0.001, ^*: p < 0.05 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, Goal: Population nutrient intake goal, NS: Not Significant

Table 10

Satisfaction with developed program and pamphlet of the subjects

1) N (%)

2) Mean ± SD

Score: Dissatisfied 1, Normal 2, Satisfied 3

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

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Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-

Korean J Community Nutr. 2011;16(6):647-660. Published online December 31, 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.6.647

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Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-

Fig. 1 The developed nutrition education pamphlet.

Fig. 1

Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units-

Table 1

Contents and tools of nutrition education program

Table 2

Height, weight, obesity index of the subjects

1) Mean ± SD

2) Obesity index (%) = (Real weight - Standard weight) / Standard weight × 100

< -10% : underweight, -10% ≤ < 10% : normal, 10% ≤ < 20% : overweight, 20% ≤ : obese

3) N (%)

NS : Not Significant

Table 3

Effects on nutrition knowledge of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Score: non-corrected, 0; corrected, 1

Table 4

Effects on dietary attitudes of the subjects

1) Mean ± SD

^**: p < 0.01 by t-test

(R) denotes a negatively phrased and reversely scored item

NS: Not Significant

Score: seldom, 1; often, 2; frequent, 3; always, 4

Table 5

Effects on type and frequency of meal and snack

1) N (%)

^*: p < 0.05, ^**: p < 0.01 by chi-square test

NS: Not Significant

Table 6

Effects on nutrients intake of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Table 7

Effects on energy, protein and fiber intake of the subjects

1) N (%)

EER: Estimated Energy Requirement

EAR: Estimated Average Requirement

RNI: Recommended Nutrient Intake

AI: Adequate Intake

NS: Not Significant by Mann-Whitney U Test

Table 8

Effects on vitamins intake of the subjects

1) N (%), ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, NS: Not Significant

Table 9

Effects on Minerals intake of the subjects

1) N (%), ^***: p < 0.001, ^*: p < 0.05 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, Goal: Population nutrient intake goal, NS: Not Significant

Table 10

Satisfaction with developed program and pamphlet of the subjects

1) N (%)

2) Mean ± SD

Score: Dissatisfied 1, Normal 2, Satisfied 3

Table 1 Contents and tools of nutrition education program

Table 2 Height, weight, obesity index of the subjects

1) Mean ± SD

2) Obesity index (%) = (Real weight - Standard weight) / Standard weight × 100

< -10% : underweight, -10% ≤ < 10% : normal, 10% ≤ < 20% : overweight, 20% ≤ : obese

3) N (%)

NS : Not Significant

Table 3 Effects on nutrition knowledge of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Score: non-corrected, 0; corrected, 1

Table 4 Effects on dietary attitudes of the subjects

1) Mean ± SD

^**: p < 0.01 by t-test

(R) denotes a negatively phrased and reversely scored item

NS: Not Significant

Score: seldom, 1; often, 2; frequent, 3; always, 4

Table 5 Effects on type and frequency of meal and snack

1) N (%)

^*: p < 0.05, ^**: p < 0.01 by chi-square test

NS: Not Significant

Table 6 Effects on nutrients intake of the subjects

1) Mean ± SD

2) by t-test

3) by ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

NS: Not Significant

Table 7 Effects on energy, protein and fiber intake of the subjects

1) N (%)

EER: Estimated Energy Requirement

EAR: Estimated Average Requirement

RNI: Recommended Nutrient Intake

AI: Adequate Intake

NS: Not Significant by Mann-Whitney U Test

Table 8 Effects on vitamins intake of the subjects

1) N (%), ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, NS: Not Significant

Table 9 Effects on Minerals intake of the subjects

1) N (%), ^***: p < 0.001, ^*: p < 0.05 by Mann-Whitney U Test

EAR: Estimated Average Requirement, RNI: Recommended Nutrient Intake, UL: Tolerable Upper Intake Level, AI: Adequate Intake, Goal: Population nutrient intake goal, NS: Not Significant