• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.231-238
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• 2010

This study was evaluate the effects of community based nutrition education program offered to 3rd grade elementary school students. Students enrolled in intervention programs 4 times per class by nutrition teacher & public health center. The subjects were asked to 606 students fill out a questionnaire before and then after completion of community based nutrition education program. After completion of the community based nutrition education program, nutrition knowledge score increased from $5.07{\pm}1.65$ to $6.24{\pm}1.53$ (p<0.001), dietary attitude score increased from $16.79{\pm}2.70$ to $19.52{\pm}2.71$ (p<0.001), dietary behavior score increased from $4.79{\pm}1.23$ to $5.31{\pm}1.14$ (p<0.001). The changes in nutrition knowledge scores were positively correlated with dietary attitude and dietary behavior. Above results showed that community based nutrition education program was effective for the improvement of dietary habits of 3rd grade elementary school students. Therefore this study is suggested effective Community-Based Participatory Research public health program and this program can be used at school and at public health centers.

• Journal of The Korean Society of Integrative Medicine
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• v.6 no.4
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• pp.101-110
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• 2018

Purpose : This study aimed to analyze the relationship between local residents' experience of public health education on smoking, drinking, and nutrition and their perceptions of health and happiness, thereby providing data for improving the levels of residents' perceptions of health and happiness through the expansion of public health education. Methods : This study used 2017 data on the health of local communities in Gyeongsangnam-do. SPSS (version 25.0) was employed for the statistical analysis. A t-test and an analysis of variance were conducted in order to examine the levels of local residents' perceptions of health and happiness according to their general characteristics and whether or not they had received public health education on smoking, drinking, and nutrition. Results : Those who resided in a city, were younger, earned money, had high educational background, and had high income level had much experience on smoking, drinking, and nutrition education. Those who lived in a county, were males, were younger, had a high level of education, earned money, and had high income level felt a high level of subjective happiness. Residents who had experienced smoking, drinking, and nutrition education had a high level of subjective perception of general health and oral health. The subjects' experience of public health education was positively correlated with their levels of perception of their health and happiness. Conclusion : Education on smoking, drinking, and nutrition for local residents does not merely provide them with knowledge but also it is conductive to improving their quality of life. Therefore, more opportunities for a larger number of people to receive public health education on diverse topics should be given to increase their levels of happiness.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.365-373
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• 2008

This study examined the needs and practice willingness for the health promotion program of restaurant industry among Seoul residents. Using structured self-administered questionnaires, data on subjects' general characteristics, health status, and eating out behavior characteristics, the needs and practice willingness of the health promotion program for restaurant industry were collected from 765 adults above the age of 19. The needs for nutrition labeling such as fat, calorie, sodium, fiber, and the practice willingness for consuming nutrition labeled food were high. Results showed that gender, restaurant's management status, and food quality status were significant indicators for needs for health promotion program. Education duration, food quality status, and the frequency of eating out were significant variables for practice willingness. The results imply that health promotion program for the restaurant industry should be based on the consumer's characteristics. Also, the results imply the necessity of several activities such as social marketing to inform the benefit of participation in the health promotion program for consumers, guidance to maintain the food quality and improve the ambiance of restaurant for suppliers, and the new establishment of research centers to validate the labeled information on meals and analyze the nutrients of the meals for agencies.

• Journal of Community Nutrition
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• v.7 no.4
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• pp.175-183
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• 2005

Considering the increasing global burden of disease attributable to nutrition, the demand for national nutrition policies is growing stronger and stronger. The Republic of Korea is beginning to respond to this growing demand and there have been numerous recent achievements in the area of nutrition. The purpose of this paper is two fold. In the first part of the paper, an overview is provided about existing nutrition action in Korea. In the second part, information is elicited from Korean experts in the field of public health and nutrition. A structured questionnaire was sent directly to renowned Korean experts and was disseminated through the list serve of the Korean Nutrition Society. It asked about existing nutrition related policies, obstacles to nutrition policies in Korea, which professions are 'responsible' for the prevention of nutrition-related diseases and for example about existing nutrition programs within settings. Twenty-two questionnaires were returned. Based on the results, the following actions were considered crucial to develop and implement a nutrition policy in Korea: having a clear advocacy strategy for nutrition to raise awareness about the importance of nutrition, increase transparency of nutrition-related action and make the information easily accessible for all stakeholders, ensure the enforcement of regulations regarding misleading and incorrect food advertisements, strengthening the (public health) nutrition workforce, strengthen the settings-based approach and build and maintain partnerships, and last not least: educate and empower the citizens and ensure that healthy choices are 'easy choices'! Acknowledging the past and ongoing efforts in Korea, it is pivotal that the nutrition workforce grows stronger and the voice of nutritionists even louder, in order to promote and ensure the health and quality of life of the country's citizens. (J Community Nutrition 7(4) : $175\∼183$, 2005)

• Korean Journal of Community Nutrition
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• v.10 no.1
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• pp.122-131
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• 2005

The purpose of this study was to assess the needs for nutrition programs in the public health centers by general characteristics and body mass index (BMI) of community residents. Information of general characteristics of study participants including age, education, income, marital status, residence, and job, and resident's interest in nutrition programs, the preferred educational methods and the willingness to participate in nutrition programs were collected by an interview. Weight and height were measured and were used to calculate the BMI. The program that resident's were most interested in was 'diet therapy for chronic disease and counseling' ($28.5\%$), followed by 'nutritional management for the elderly' ($21.1\%$), and 'obesity and weight control' ($17.1\%$). 'Education and counseling by nutrition professionals' was the most preferred educational method. Among the programs that the subjects would participate in, if they were offered in public health centers, $65.8\%$ subjects would participate in 'diet therapy for chronic disease and counseling' programs, $64.9\%$ would participate in 'nutritional management for the elderly' programs and $52.2\%$ would participate in 'obesity and weight control' programs. The contents of programs that the subjects were interested in, the preferred methods and their willingness to participate nutrition programs differed significantly by age, income, education, marital status, and body mass index. The results imply that the planning of nutrition interventions in the public health centers must be tailored and targeted group specific by taking the participants general characteristics and body mass index into consideration. This would surely increase the nutrition program's effectiveness

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.611-625
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• 2013

The purpose of this study was to investigate dietary behaviors and health-related lifestyles of adult visitors at a public health center in Gyeonggi urban area. A survey using questionnaire was conducted with 949 visitors at Seongnam public health centers from June to August, 2012. The data from 905 respondents were analyzed by gender, consisting of 322 males and 583 females, and age group, consisting of 243 low-age group (LA), 312 middle-age group (MA), 350 high-age group (HA), aged 20 to 30 years, 31 to 50 years, and 51 to 69 years, respectively. Average Body Mass Index was 23.0, which increased with age, and education level was high in LA. 59.0 percent of the subjects had various diseases, and the incidence of hypertension was the highest, followed by allergy, hyperlipidemia, diabetes mellitus, joint rheumatism. Incidence rates of chronic disease increased with age, which were lower than those from 2011 Korea National Health and Nutrition Examination Survey (KNHANES). Weekly drinking frequency rate and smoking rate decreased with age, and exercise performing rate was high at male and HA, which showed the same tendency as KNHANES. Female and HA showed more healthy dietary behaviors such as restricting salt, sugar, oily foods, foods containing food additives, calorie, caring for balanced diet, and referring to nutrition label. Subjects chose stress as the first factor, followed by diet, exercise, etc., among 13 suggested factors which strongly influence on human's life-span. In general, public health center visitors, especially female and HA, showed better dietary behaviors and health-related lifestyles compared with KNHANES.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.61-73
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• 2011

The aim of this study was to develop a reliable dietary questionnaire to assess human exposure to food-borne hazards. Eleven food-borne hazards were chosen as a priority control list through a literature review and advisory committees. The 11 food-borne hazards were phthalate, aflatoxin, bisphenol A, polycyclic aromatic hydrocarbons, dioxin, polychlorinated biphenyls, mercury, lead, cadmium, arsenic, and acrylamide. The characteristics, exposure level, and paths of these hazards were reviewed, and questionnaire items were identified to assess human exposure from the literature. A questionnaire was developed for each selected food based on its characteristics. Based on the items in the individual questionnaires, a comprehensive questionnaire, which contained demographic characteristics, job information, socioeconomic factors, health related lifestyles, and dietary behaviors, was developed. A 99-item food frequency questionnaire (FFQ) to assess food-borne hazard exposure was also developed. The FFQ included frequency of food intake during the previous year, container type for purchasing and storing food, and cooking method. The questionnaire developed in this study could be applied to assess dietary factors during an exposure assessment of food-borne hazards in a large population. A validation study for the questionnaire is needed before applying it to surveys.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.642-654
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• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Journal of Nutrition and Health
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• v.48 no.6
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• pp.496-506
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• 2015

Purpose: The purpose of this study was to estimate dietary flavonoids intake of Korean adolescents. Methods: Using data from the 2007-2012 Korean National Health and Nutrition Examination Survey, a total of 3,957 subjects aged 12-18 were included in this study. We estimated individual daily intake of total flavonoid and six flavonoid classes including flavonols, flavones, flavanones, flavan-3-ols, anthocyanidins, and isoflavones by linking food consumption data with the flavonoids in the commonly consumed food database. The distribution of sociodemographic, health-related, and dietary factors according to flavonoids intake was examined. Results: Average dietary flavonoids intake of the study subjects was 195.6 mg/d in girls, and 189.4 mg/d in boys. The highest flavonoids intake group consumed significantly more fiber, vitamin C, legumes, fruits, and vegetables (p < 0.01) and less fat, grains, meats and dairy foods than other lower consumption groups (p < 0.001). Dietary flavonoid intake showed negative correlation with waist circumference and systolic blood pressure (p < 0.05). Conclusion: This study provided basic data for estimation of flavonoids intake of Korean adolescents. Further research will be required for analysis of the association of flavonoids intake and health-related factors such as cardiovascular risk factors.

• Journal of Nutrition and Health
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• v.44 no.2
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• pp.171-180
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• 2011

Assessing human exposure to food-borne hazards requires standardized assessment tools. The objective of this study was to validate a newly developed dietary assessment questionnaire to assess human exposure to food-borne hazards, which include dietary behavior and food consumption patterns such as eating frequency, types of food containers and cooking methods. A total of 216 adults were recruited for two questionnaire surveys (questionnaire 1 and 2) about 1 week apart with a 3 day diet record. Reproducibility was evaluated by comparing responses from questionnaires 1 and 2, and validity was checked by comparing responses from questionnaire 2 and the 3 day diet record. Comparisons were based on the percent agreement and Spearman's rank correlation coefficient. The mean exact agreement of food containers at purchase between questionnaires 1 and 2 was 73.5%, for storing containers it was 71.9%, and for cooking methods it was 83.0%. The mean correlation coefficient for food intake frequency between questionnaires 1 and 2 was 0.71 (range, 0.50-0.83). The mean correlation coefficient of the food intake frequency between questionnaire 2 and the 3 day diet record was 0.21 (range, 0.04-0.48). The exact and adjacent agreement of food intake frequency quartile assessed by questionnaire 2 and the 3 day diet record was 65.4% (range, 51.0-82.1%). Although the correlation coefficient for food intake frequency between questionnaire 2 and the 3 day diet record was low, the exact and adjacent food intake frequency agreement was higher than 50% and reproducibility of the dietary behaviors exceeded 70%. Therefore, the questionnaire developed in this study could be applied to assess diets for the human exposure to food-borne hazards as a qualitative assessment in a large population.