• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.391-397
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• 2013

This study investigated the knowledge, attitude, and behavior of 280 University students towards nutrition labels. The purpose of the study was to examine knowledge, attitudes, and behaviors of university students regarding nutrition labeling, and whether body mass index (BMI) with nutrition labeling was associated with knowledge, attitudes, and behaviors. Descriptive statistics analyzed knowledge, attitudes, and behaviors of university students regarding food labeling. The ANOVA and ${\chi}^2$ analysis was evaluated and assessed for its relationship with BMI. Pearson's correlation coefficient analysis examined relationships between knowledge, attitudes, and behaviors. More than 90 percent of answers relating to 11 nutritional knowledge questions were correct. Only 30% of participants answered correctly regarding questions about plan source oil and cholesterol content. Attitudes and behaviors of nutrition labels were significantly higher among participants who were obese (p<0.001). Knowledge score was positively correlated with general label usage behavior (r=.169, p<0.01), and item buying behavior (r=0.142, p<0.05). Attitude also was positively correlated with behavior (p<0.01). Nutrition labeling education efforts are needed to provide university students with a nutritional education program and information on how to read nutritional labels and apply this information to their lives. University students need to understand their need for numerous nutrients instead of merely focusing on the fat and calories of foods.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.252-252
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• 2018

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.143-153
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at schools. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The number of subject was 125 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, managing equipments and facility, waste managements, sanitation managements and self promotions. 2. Duties with middle frequency and high criticality were human resources managements and financial managements. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.121-131
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at business and industry foodservice. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point. The number of subject was 39 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, waste managements and sanitation managements. 2. Duties with middle frequency and high criticality were managing equipments and facility, human resources managements, financial managements, self promotions. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific conditions), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

• Journal of the Korean Dietetic Association
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• v.8 no.2
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• pp.132-142
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• 2002

The purpose of this study was to verify the dietitian’s job description(2000) for dietitians working at hospitals. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subject was 62 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, food productions, meal services and self promotions. 2. Duties with middle frequency and high criticality in food service area were purchasing, storage and inventory controls, waste managements, sanitation managements, managing equipments and facility, human resources managements and financial managements. 3. Duties with middle frequency and high criticality in nutrition service area were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy and nutrition education. 4. For difficulty, duties related nutrition service had higher points than that of food service.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.70-77
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• 2016

The purpose of this research was to assess university students' nutrition knowledge, confidence, information sources and their body image. This study used an online survey engine to collect data from college students. The result of the correlation showed overall subjective knowledge had significant correlation with nutrition. Means of the BMI were compared among the demographic groups with regard to their ethnicity, classification, and age. Significant differences were found among demographic groups regarding the means of the BMI. These findings can enhance the extant literature on the universal applicability of the model and serve as useful references for further investigations within other health care or foodservice settings and for other health behavioral categories.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.150-158
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• 2012

This study was conducted to investigate the relationship between knowledge of nutrition labeling and the effect on eating habits with 300 high school boys in Seoul. The subjects were divided into an underweight (UW) group (BMI < $18.5kg/m^2$, n = 42), a normal weight (NW) group ($18.5kg/m^2\;{\leq}\;BMI\;<\;23kg/m^2$, n = 129) and an overweight (OW) group (BMI ${\geq}\;23kg/m^2$, n = 79) based on their body mass index (BMI). The average age of participants was 17.8 years old and their mean height and weight were 174.9 cm and 66.5 kg. The mean BMI of subjects was $21.7kg/m^2$ which fell within the normal range. Seventy six point four percent of subjects perceived nutrition labeling and they acquired the information pertaining to it through TV and internet. The UW group and the OW group obtained it from their parents, relatives and friends, while NW group acquired it from school. There were significant differences among groups in the acquired source of the information on nutrition labeling (p < 0.05). The NW group and the OW group trusted nutrition labeling more than the UW group, but there were no significant differences among them. Forty five point five percent of the UW group and 40.7% the NW group were satisfied with nutrition labeling education, while only 15.8% of the OW group did it. The OW group checked nutrition labeling more than the UW group and the NW group at the point of food purchase. The primary reason for examining nutrition labeling was 'to check nutrient contents' in the UW group and the NW group, while the OW group examined it to improve health including regulation of body weight. There were significant differences among groups with regards to the reason for examining nutrition labeling (p < 0.001). The OW group was aware that nutrition labeling affected their eating ha-bits significantly more than the other groups (p < 0.05). Therefore, application-centered education on nutrition labeling and the strong support of the government is needed in order to improve nutrition labeling use and to apply the information from nutrition labeling into student dietary life.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.354-360
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• 2001

This study was carried out to investigate the present status of nutrition services for infants in public health centers and the need for nutrition services of health workers and infants mothers. The study subjects were 146 health workers and 197 infants mothers. The results were as follows : At present, the only major nutrition services for infants were vaccination and dental care. Proper nutrition management services were available to infants. Nutrition knowledge scores were 16.8 for health workers and 15.3 for mothers out of 20 possible points. Health workers strongly demanded a well-organized nutrition education program, government support, audio-visual materials and the employment of a community nutritionist. The public health workers, in particular, demanded the development of education programs for breastfeeding and weaning. The infants mothers demanded services of nutrition information and teaching of cooking and menu planning. Based on this, the results suggest that the employment of a community nutritionist and the development of practical nutrition service programs for infants are needed very urgently for public health centers.

• Journal of Community Nutrition
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• v.5 no.2
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• pp.59-64
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• 2003

The National Nutrition Survey in Japan (NNS-J) started in 1945 and has provided information on dietary intake and health status of Japanese citizens to the public and policymakers for more than half a century. We summarized several relevant issues on the survey in this report : the current framework of the NNS-J in accordance with the Nutrition Improvement Law, utilization of the survey for nutrition and health policy in Japan, the Health Promotion Law recently enacted in 2003, the national plan for health promotion and disease prevention (Health Japan 21), and possible measures to improve the survey systems under the new law. We also mentioned implementation structures of regional health and nutrition surveys, because the Health Promotion Law designates an active role of local governments on promoting health for their citizens, which will enhance the needs for appropriate assessment of health and nutrition conditions in each community as well as the monitoring at the national level. (J Community Nutrition 5(2) : 59-64,2003)