• Journal of Korean Academy of Nursing
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• v.49 no.4
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• pp.461-471
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• 2019

Purpose: The purpose of this study was to evaluate the effectiveness of a health promotion program utilizing action planning strategy for young adults. Methods: A non-equivalent control group pre-post-test design was used. One hundred three university students participated in the study. Participants in the experimental group (n=51) were provided the health promotion program utilizing action planning strategy for five weeks. The program consisted of weekly sessions that included action planning and group feedback. The control group (n=52) was provided with health information every week for 5 weeks. Program outcomes, including self-efficacy, physical activity health behaviors, total exercise time per week, daily cigarette consumption, frequency of alcohol drinking per month, nutritional health behaviors, and subjective health status, were assessed at baseline and at follow-up after 5 weeks. Results: The participants in the experimental group demonstrated significant increases in self-efficacy, physical activity health behaviors, weekly exercise time, and nutritional health behaviors and significant decreases in daily cigarette consumption than those in the control group. Conclusion: The health promotion program utilizing action planning strategy is a brief and effective intervention to promote health behaviors among young adults. Further investigation is warranted to assess the program's effectiveness among other age groups and populations at high risk for chronic illness.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.462-469
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• 1999

The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's bachelor and unmarried mostly. Mean height weight BMI and fat(%) were 172.1cm 70.5kg 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week Younger unmarried subjects had more dining-out. The most common meal for dining-out was dinner there being no connection with age, education level marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that the took more consideration into nutritional balance regularity and proper amount of diet. Also they showed more food-intake especially animal protein and fats. all subjects had scores in dietary attitude there being no connection with obesity. Despite of high education they showed poor dietary attitude. Thus it is necessary to develop the nutritional education program for proper nutritional status of employees.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.492-503
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• 2001

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statisticai data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was $0.68{\sim}0.85$ for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.316-323
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• 2000

This study was carried out to evaluate nutritional quality of the dosirak severed by 3 Dosirak manufacturing establishment in Kangnung. The subjects of this study came from 3 different male high schools in Kangnung. The portion amounts of Dosirak were weighed and the food intake was measured by substracting the leftover from the averaged portion amount. The leftover was measured by a modified aggregate selection plate waste measurement technique. The nutrient intakes were analyzed by a computer aided nutritional analysis program for professionals(CAN pro). The menu of the dosirak was too simple. The total amount of Dosirak was 714g and the percent of plate waste was 714g and the percent of plate waste was 7.2%. The male high school students were taking adequate energy, but the nutrients which did not meet 75% of the 1/3RDA(Recommended Dietary Allowances) were Ca, Fe, and vitamin B$_2$.

• Journal of Nutrition and Health
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• v.32 no.5
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• pp.598-607
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• 1999

The purpose of this study was to develop a software system for computer nutrition counseling based on food intake and level of exercise measurements. Various software programs were developed using Powerbuilder 5.0 and categorized according to their function: 1) inputting general data including age, sex, weight, height, degree of acitivity and exercise amount of individuals, 2) inputting food intake based upon a 24-hour dietary recall method, 3) calculating energy and general nutrient intake and evaluating dietary status with respect to the Korean recommended dietary allowances, 4) calculating dietary intake of fatty acids, 5) calculating PUFA : MUFA : SFA and $\omega$6 :$\omega$3 ratios, 6) reporting the results of nutrient analysis, and 7) assessing the nutritional status of individuals and practicing nutrition education. This study provides various information on the assessment of nutritional status.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.111-120
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• 2016

The aim of this study was to develop a Dietary Education Program focused on Slow Life (DEPSL) and verified its effectiveness in elementary school children using the extended Theory of Planned Behavior (TPB). The DEPSL was developed effectively according to the systematic program development model, ADDIE. The developed DEPSL was applied to the Education group (EDU), which was total of 130 students aged 12-13 in an elementary school by trained instructors for five weeks. The control group (CON) composed of 100 students of the same age was not given any dietary education. Pre- and post- questionnaires were collected from the students in both groups to compare the change in students' dietary life during educational intervention between EDU and CON. EDU showed significant positive effects in all extended TPB variables (p< .01), but CON showed a significant difference only in the 'knowledge' and 'behavior intention' (p< .05). In addition, the extended TPB model verified its conformity to determine if the effect of education leads to a change in the children's behavior. In conclusion, the DEPSL has a positive impacts on dietary life in school children. Nevertheless, further research will be needed to develop various and specialized dietary education programs with different level of grades in other school areas.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.603-613
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• 2010

Nutrition education in elementary school is confronted with the present problem, as a legal basis about obligation of nutrition education in school was clarified. Moreover, it's also important for providing evidence based scientific resources to make a study of evaluating the education effectiveness. Most studies of the nutrition education effectiveness have evaluated the changing dietary attitude and nutritional knowledge score before and after the nutrition education, and suggested the effectiveness of intervention as changing between pre- and post-treatment. Nutrition education, however, purposing long-term changes, follow-up evaluation process about the learned attitude and knowledge of nutrition education were requested. For these reasons, this study attempted to fulfilled standardized nutrition education program which use "Na Story and Food World" and "Na Story for Me", a textbook for the 1st-3rd grade and 4th-6th grade designed by KFDA, and analyzed the changes about the effectiveness of nutrition education happened over a period of time. In this study, each student was assessed their dietary attitude and nutritional knowledge by four periods, before the education, right after the education, after 3 months, and after 6 months. As a result, an average score of nutritional knowledge before the education, $70.08{\pm}17.91$, were changed significantly higher right after the education to $85.69{\pm}15.05$ (p < 0.001), but it lowered to $84{\pm}15.56$ after 3 month. After the nutrition education, students in all grades had positive dietary attitude to Na reduction (p < 0.001). However, the healthy eating attitude about Na reduction had been unable to maintain after 3 and 6 months. Therefore, the systematic reeducated program in elementary school was positively necessary to reinforce children's learning and cognitive skills to maintain healthy eating knowledge and attitude toward Na reduction.

• Korean Journal of Community Nutrition
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• v.29 no.1
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• pp.1-15
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• 2024

Objectives: This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field. Methods: Altogether, 249 employees working in social welfare facilities for people with disabilities were included in the study. Data on the health status of residents/users, meal management, nutritional education, nutritional education needs, and awareness of nutritional education were obtained through online surveys. A descriptive analysis was conducted to analyze the demographic characteristics, needs, and perceptions of the respondents, and independent t-tests and χ² tests were performed to analyze and compare the differences between residential and daycare facilities. Results: The majority of residents/users of social welfare facilities for persons with disabilities have developmental disabilities. When educating residents with residents/users of social welfare facilities, 'personal hygiene' was the most necessary topic, followed by 'obesity management' education. Regarding the methods of providing education, face-to-face lectures demonstrated a high demand. They responded that when nutrition education experts provide nutrition education to people with disabilities, they must understand 'the physical characteristics of persons with disabilities' and have the ability to determine appropriate nutrition for such people. The most appropriate nutrition program training would be twice a year, lasting 30 min to 1 h per training session. Conclusions: It will present a direction for operating a nutrition education program for persons with disabilities that meets their needs of social welfare facilities and ultimately contribute to the establishment and activation of nutrition education tailored to welfare facilities for such individuals in Korea.

• Journal of Nutrition and Health
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• v.40 no.5
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• pp.463-474
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• 2007

This study attempted to evaluate the effectiveness of nutrition education especially high nutrient density diet, which promotes low carbohydrate, high protein and fiber. Sixty nine college students participated in the 8 week weight management program with nutrition education. After the program, forty six experienced a small amount of weight loss (WL group, 1.3 kg), but twenty three did not (WG group). The WL group's dietary habits and diet quality improved significantly. The INQ of nutrients and MAR significantly increased only in the WL group. The total DQI-I score significantly increased from 71.1 to 75.3 in the WL group, but it did not in the WG group. The total dietary habit scores significantly increased in both groups, but the changes in the dietary habit scores were greater than the WG group in the WL group. After the program, total cholesterol and triglyceride level decreased significantly in the WL group (p < 0.05). These results show that nutrition education which focuses on a nutrient density diet could help improve dietary habits, diet quality, total cholesterol, and the triglyceride level in college women.

• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.