• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.299-309
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• 2007

The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p<0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.201-213
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• 2000

The aim of this study is to survey the eating habits and nutritional knowledge of children in Pusan, with a view to uncovering problems and their underlying causes and cultivating desirable dietary habit and nutrition for children. Three hundred and fifty six elementary school students were asked questions about their eating habits and nutritional knowledge as well as general information about their personal characteristics. The results showed: 1. Only 53.5% of the subjects had breakfast every day. Seventy-six percent of the subjects had dinner every day. Only 40% of the children took meals and talked with family at both breakfast and dinner. Thus there was little opportunity for dietary guidance by parents. 2. About half of the subjects answered that their appetite decreased after eating snack foods between meals. A third of the subjects liked the baked goods as snacks. Because of their high sugar and fat content, they can damage children's health, resulting in child diabetes and tooth decay. For this reason, careful education is necessary to allow children to be able to select snack foods that are appropriate in kind and quantity. 3. About 85% of the subjects had an unbalanced diet. Therefore systematic nutrition education at school is necessary to instill in children the value of balanced diet. 4. Children preferred rice to other cereals as a staple food. They disliked kimchi, seasoned and blanched foods and salads as subsidiary foods. It is therefore necessary to teach children systematically the nutritional advantage of cereals and vegetables and to heighten their awareness of Korean food culture. 5. Children had a low level of nutritional knowledge. The knowledge of specific nutrients was lower than that of foods. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit, meal management and Korean dietary culture. Nutritional education at home must be emphasized.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.503-509
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• 2013

There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as $322.40{\pm}6.33ug/day$ for men and $271.20{\pm}4.92ug/day$ for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.752-771
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• 2012

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.387-394
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• 2015

This study investigated the effect of cooking class on improvement of eating behaviors and satisfaction with cooking activities in children. The questionnaires developed for this study were distributed to 380 mothers during June to August, 2011. A total of 286 questionnaires were used for analysis (81.7%), and frequency analysis, ANOVA, and ${\chi}^2$-test were completed using SPSS (version 14.0) software. The children with cooking experience (52.7%) showed more improvement of eating habits than children with no cooking experience (36.4%). Both types of children showed an 'unbalanced diet' with respect to eating habits. The overall satisfaction level was an average of $3.84{\pm}0.62$. The effects after cooking activities varied for different aspects of improvement of eating habits: 'Correcting unbalanced diet' was $4.26{\pm}0.66$, 'nutrition knowledge' was $4.06{\pm}0.70$, 'dining etiquette' was $4.09{\pm}0.63$, and 'regular meals' was $4.15{\pm}0.73$. There was a significant difference between genders with regards to correcting unbalanced diet with vegetables (p<0.01). Ages from 10 to 12 were able to improve unbalanced diet with 'grains' (p<0.001), while 'Kimchi' (p<0.05) and 'paste' for ages from 10 to 12. In conclusion, cooking activities are regarded as effective in correcting unbalanced diet and eliciting positive changes in eating behavior.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.973-987
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• 2015

This study was conducted to investigate the eating habits and food preferences of elementary school children belong to multi-cultural families and ordinary families. The data were obtained by interview based on questionnaire from November to December in 2012. The subjects of multi-cultural families and ordinary families were 99 and 376 children, respectively. In comparison with eating habits, the ordinary children showed higher scoring in the items of eating proteins, green and yellow vegetables, and fruits or fruit juice than those of multi-cultural children. The ordinary children ate less midnight-meals than those of multi-cultural children (p<0.05). Furthermore, the ordinary children ate kimchi more frequently than the multi-cultural children. It was significantly different (p<0.05) on the items of 'eating-out types' dietary habits between two groups. Education of mothers correlated with the ordinary children's eating habits more than multi-cultural families. In the investigation of the food preference to Korean foods, 'beef and radish soup', 'pumpkin porridge', and 'wheat flakes noodles' were more preferred by children of ordinary families than by those of multi-cultural families (p<0.05). To conclude, nutritional education for their parents should be done and maintained to keep a right eating habit of children of multi-cultural families even at home.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.279-290
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• 2010

The purpose of this study was to investigate the dietary habits and the consumption patterns of convenience foods by university students according to where they reside. The subjects were 572 university students in Changwon and Masan who were divided into three groups by their residential type; students living with their parents (n=297), self-boarding students (n=139), and students living in a dormitory (n=136). This survey was conducted using a self-administered questionnaire. Among all students, 22.4% skipped breakfast, and the major reason was lack of time (38.1%). Convenience food intake at lunch was 39.1%, and that of snacks was 35.4%. In particular, convenience food intake at lunch was 45.9% for students living with their parents, 30.9% for those self-boarding, and 32.6% for those living in a dormitory (P<0.01). Approximately 66% of the students said that the reason they bought convenience food was that it was easy to cook. Those who were residents of a house (P<0.001) believed that nutritional imbalance was a problem with convenience food. The students who lived in the dormitory ate frozen fried pilaff (P<0.01), canned vegetables (P<0.05), packed kimchi (P<0.001), and Ramyon cups (P<0.001) more, while the self-boarding students ate Ramyon (P<0.05) more. The results suggest that it is necessary to educate people how to buy reasonably by understanding the interrelationship between convenience food and health care and by checking the nutrition index label on convenience foods.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.121-131
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• 2008

This study was performed to examine the food behavior and dietary fiber intakes of high school girls using questionnaires and 24-hr recall method. Collected sample were 263 girls from 4 different high schools. The dietary intakes were analyzed by the DS24 WIN program. The average height and weight of the respondents were $161.0{\pm}5.0$ cm and $51.8{\pm}6.3$ kg. The average BMI was $20.2{\pm}2.2$ which was within the normal range. The breakfast skipping rate was 39.2% and the reason of breakfast skipping were lack of time(50.0%), irregular meal time due to eating between meals(17.0%) and poor appetite(13.7%). The average daily energy intake of the respondents was 1741kcal. Beside protein, phosphorus, iron, niacin, vitamin A, and B1, all other nutrients intake level were below the recommended intake(RI). Average calcium and folate intakes were below the EAR as of $59.5{\sim}89.7%$ and $63{\sim}83%$ respectively. The average dietary fiber intake of the subjects was $15.6{\pm}5.2$ g, between 3.4g-35.2 g, and the respondents coumed $9.2{\pm}2.6$ g/kcal of dietary fiber. The main sources of dietary fiber were rice and kimchi which supplied 14.75% and 13.66% of total dietary fiber respectively. Also the major food groups supplying dietary fiber were vegetables and cereals, 36.90% and 31.06% of total dietary fiber respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.182-190
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• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.272-291
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• 2016

The purpose of this study was to investigate health-related habits, dietary habits, depression, stress, satisfaction of body weight, mini-dietary assessment (MDA) and dietary behaviors according to self-rated health among 255 university students in Kyungnam province. Statistical analyses were performed using the SPSS software package (version 19.0). The average ages of the subjects were 21.1 years. Participants were asked their self-rated health and 109, 105 and 41 students answered themselves as "healthy", "normal" and "unhealthy", respectively. The pocket money (P<0.05) was related with self-rated health, and meal frequency (P<0.01) of healthy group was higher than that of the unhealthy group. The self-reported depression level (P<0.01) and the score of depression (P<0.05) of the healthy group were lower than those of the unhealthy group. The self-reported stress level of the healthy group (P<0.05) was higher than that of the unhealthy group. The scores of nutritional behavior (P<0.05) and MDA (P<0.01) of the healthy group were higher than those of the unhealthy group. The scores for intakes of meat, fish, egg or beans, cereals and vegetables except kimchi, fruits, balanced diet and various foods were higher in the healthy group than in the unhealthy group. Our results suggest that pocket money, high meal frequency, low depression, satisfaction of present body weight, and good dietary behavior might influence good perception of self-rated health.