• 대한지역사회영양학회지
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• 제19권6호
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• 대한지역사회영양학회지
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• 제20권3호
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• pp.165-177
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• 2015

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.

• 가정과삶의질연구
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• 제28권3호
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• pp.167-178
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• 2010

The purpose of this study was to analyze the healthy family education, healthy family counseling, a healthy family culture, and healthy families integrated programs for single parent families in family support centers, The data collected came from 59 family support centers located in Seoul and Kyunggi-Do, Korea. Subjects included both single parents and their children. The children were of elementary school age. The types of programs were education, counseling, culture, and integrated program. Education programs were process separately for the parents and for the children. Counseling programs were mostly group-type program that aimed at improving the parent-children relationship. The contents included sections on anger management, reducing stress, enriching self-esteem. The culture programs involved experiences, camps that included cooking, watching movies, similar activities. Integrated programs involved respite support, rearing support, mentor-mentee partnerships, and the formation of self-help groups.

• 한국식생활문화학회지
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• 제20권1호
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• pp.86-95
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• 2005

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively $56.08{\pm}14.80$, $60.52{\pm}10.95$, and $45.25{\pm}16.13$. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p<0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

• 대한영양사협회학술지
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• 제22권1호
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• pp.41-52
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• 2016

This study was performed to investigate the health status and food habits of male college students in Wonju according to drinking behavior. A total of 204 (drinking group: 133, non-drinking group: 71) male college students were recruited and a questionnaire-based survey was conducted. General characteristics, drinking-related factors, health status, and food habits were investigated. Data were analyzed by SPSS program (ver 21.0). The type of residence (P<0.05) and obesity rate (P<0.05) were significantly different by drinking status. Frequency of drinking was 65.2%, and 39.9% of subjects started drinking upon entering college. The motivation to start drinking was 'from necessity'. Reason for drinking was 'Social relations'. The most frequent drinking opportunity in college was 'membership training'. The favorite kind of drink was beer. Health status factor scores for 'concerns about health (P<0.05)', and 'smoking (P<0.05)' were significantly higher in drinking group than those in non-drinking group. Food habits score (drinking group: 50.9 vs non-drinking group: 52.4, P<0.01) was significantly lower in the drinking group. Scores for 'I have breakfast regularly (P<0.05)', 'Do not eat the junk food often (P<0.05)', and 'Do not eat out often (P<0.05)' were significantly lower in the drinking group. 'Drink milk every day' was significantly higher in the drinking group.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Journal of Nutrition and Health
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• 제34권2호
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• pp.230-240
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• 2001

This study was designed to develop the nutrition education program for the mothers of preschool children in kindergarten and evaluate its educational effects. Nutrition education program was developed on the basis of the concept which consisted of nutrition, nutrients, menu planning, cooking, recognition of nutrition education, food selection and menu planning, will of nutrition improvement. Subjects consisted of 41 mothers. All the subjects completed a pretest and a posttest. The nutrition knowledge score of pretest was 33.77$\pm$12.53 and that of posttest was 55.25$\pm$16.32 and the difference was significant(p<0.001). The Food attitude score of pretest was 66.40$\pm$6.26 and that of posttest was 70.76$\pm$6.05 and the difference was significant(p<0.001). Food attitude score of high score-group of nutrition knowledge was higher than that of low score-group of nutrition knowledge significantly, in pretest(p<0.001) and posttest(p<0.01) respectively. Nutrition knowledge score and food attitude score of children of educated parents of nutrition program was higher than that of children of uneducated parents of nutrition program but the difference was not significant. The nutrition densities of vitamin A(p<0.001), vitamin B$_1$(p<0.05), vitamin B$_2$(p<0.001), folic acid(p<0.05), Ca(p<0.001), p(p<0.001), calculated using the INQ(Index of Nutritional Quality), was significantly improved by nutrition consult and education program. The MAR(Mean Adequacy Ratio) of pretest was 0.79$\pm$0.23 and that of posttest was 0.91$\pm$0.16 and the difference was significant(p<0.05). (Korean J Nutrition 34(2) : 230-240, 2001)

• 대한지역사회영양학회지
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• 제17권5호
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• pp.623-636
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• 2012

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.522-528
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• 2000

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a $\chi$$^2$-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A(\"focus here\") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A(\"focus here\") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p < 0.05).ods, etc.(p < 0.05).

• 한국보건간호학회지
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• 제28권3호
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• pp.471-483
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• 2014

Purpose: This study explored possible risk factors influencing the development of colorectal cancer by comparing life habits of colorectal cancer patients and healthy adults. Methods: The study was designed as a retrospective comparison survey study of the colorectal cancer patient group and healthy adult group. 107 colorectal cancer patients in a university hospital and 124 healthy adults were recruited from October 2011 to August 2012. Data were analyzed using descriptive statistics, ${\chi}^2$-test/t-test and logistic regression with the SPSS program. Results: Consumption of instant food products, lower stress management, burned meats and unhealthy eating habits were shown to be risk factors in development of colorectal cancer. Conclusion: Based on the results of this study comparing colorectal cancer patients and healthy adults, minimizing consumption of instant food products, development of healthy eating habits of consuming more vegetables, cooking meat slightly, and effective management of stress levels are recommended.