고학력 사무직 남성을 대상으로 한 반복적인 영양교육이 만성질환 예방에 미치는 효과와 DQI-I를 이용한 식사의 질 평가

The Effect of Repeated Nutrition Education on Health Improvement Program by Diet Quality Index-International (DQI-I) Evaluation in Office Workers

  • 장미 (경희대학교 동서의학대학원 의학영양학과) ;
  • 김혜련 (경희대학교 동서의학대학원 의학영양학과) ;
  • 황명옥 (경희대 임상영양연구소) ;
  • 백윤미 (한국수력원자력 방사선 보건 연구원) ;
  • 최태인 (한국수력원자력 방사선 보건 연구원) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과)
  • Jang, Mi (Department of Medical Nutrition, Kyung Hee University) ;
  • Kim, Hye-Ryeon (Department of Medical Nutrition, Kyung Hee University) ;
  • Hwang, Myung-Ok (Research Institute of Medical Nutrition Kyung Hee University) ;
  • Paek, Yun-Mi (Radiation Health Research Institute, Korea & Hydro Nuclear Power Co. Ltd.) ;
  • Choi, Tae-In (Radiation Health Research Institute, Korea & Hydro Nuclear Power Co. Ltd.) ;
  • Park, Yoo-Kyoung (Department of Medical Nutrition, Kyung Hee University)
  • 투고 : 2010.09.01
  • 심사 : 2010.10.15
  • 발행 : 2010.10.31

초록

The purpose of this study was to investigate the effect of 3-month nutrition education (First Time Intervention, FI) + additional 3-month nutrition education (Repeated Intervention, RI) which was performed after the 8-month followup. FI was conducted during 0-3 months and RI for 11-14 months. Ninety-two subjects completed FI program, and 38 out of 92 subjects who received FI finished the RI. Anthropometric data, dietary assessment (24hr recall) and fasting blood analysis were measured at 0 month, 3 months, 11 months and 14 months time points. After FI (3 mo), waist circumference, triglycerides, total cholesterol were significantly decreased. At 11 month follow-up, body weight, BMI, hip circumference, SBP, DBP were significantly rebounced and HDL cholesterol was significantly decreased. Therefore, the effect of short-term nutrition education was not being sustained. After the secondary nutrition intervention (14 mo), waist circumference and hip circumference were again significantly decreased. Total diet quality index-international (DQI-I) score was significantly increased in both FI group and RI group. The changes in DQI-I scores were significantly correlated with the changes in body weight (r = -0.129, p < 0.05) and counts of nutrition education (r = 0.159, p < 0.05), indicating that effective nutrition education helps improve the diet quality leading to a possible role in CVD prevention among male workers. Although a short-term intervention seems to be a success, the effect was not retained in this study. Therefore, we suggest incorporating nutrition education as a routine program for male worker at worksite.

키워드

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