• 동아시아식생활학회지
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• 제20권2호
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• pp.209-217
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• 2010

This study was performed to examine dietary habits, nutrition knowledge and dietary behaviors of elementary school students by sex and skipping breakfast. The subjects were 3rd grade elementary school students in Ulsan area (total 1,349; 734 males and 615 females). The skipping breakfast group were 215 students, 15.4% of total subjects. Major reasons for skipping breakfast were 'have no time' 27.8%, 'no appetite' 26.9%, 'over sleeping' 14.9%. Females and eating breakfast group had better dietary habits than males and skipping breakfast group. The scores of nutrition knowledge of females were higher than those of males. The dietary behaviors scores of eating breakfast group were higher than those of skipping the breakfast categories. Our results showed that these difference by sex and skipping breakfast in dietary habits, nutrition knowledges, dietary behaviors should be considered in developing of nutrition education program for low-grade elementary school students.

• 한국가정과교육학회지
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• 제25권4호
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• pp.13-27
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• 2013

본 연구는 녹색식생활 교육 프로그램 개발 및 효과적인 시행에 필요한 기초 자료를 얻기 위하여 대구 경북 지역에 있는 중학생 246명을 대상으로 설문조사하여 녹색식생활에 대한 지식, 행동 수준 및 이에 영향을 미치는 요인을 살펴보고 녹색식생활에 대한 교육내용 요구도를 분석하였다. 본 연구자료는 SPSS Windows V.21.0 프로그램을 이용하여 분석되었다. 조사대상자의 녹색식생활에 대한 지식 정답률과 녹색식생활에 대한 행동 수준은 높지 않았으며, 각 영역별 수준을 살펴보면 녹색식생활에 대한 지식에서는 건강, 환경 순이었고, 녹색식생활에 대한 행동은 건강, 환경, 배려 순으로 나타났다. 중회귀분석 결과 녹색식생활에 대한 지식에 영향을 미치는 유의한 변수는 학년이었고, 녹색식생활에 대한 행동에 영향을 미치는 변수는 월평균 용돈(6만~9만원 미만), 가정형편(중), 녹색식생활에 대한 지식이었다. 녹색식생활에 대한 교육내용 요구도에서는 정상체중을 유지하는 방법에 대한 점수가 가장 높았고 그 다음으로는 쓰레기 분리수거 방법, 환경오염을 막기 위한 방법, 건강에 유익한 식품과 식단, 우리나라의 전통 음식 순이었다. 녹색식생활에 대한 지식이 녹색식생활에 대한 행동에 정적으로 영향을 미치는 것으로 나타나서 중학생들의 녹색식생활 행동 수준을 높이기 위해서는 녹색식생활에 대한 지식을 높이도록 교육이 실시될 필요가 있는 것으로 나타났다. 또한 녹색식생활에 대한 교육내용 요구도가 모든 항목에서 대체로 높게 나타났으므로 학교에서는 학생들의 교육적 요구에 부응하는 교육내용을 개발해야 할 것으로 보인다.

• 대한영양사협회학술지
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• 제22권4호
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• pp.261-271
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• 2016

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4~20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33~62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was "not taste good" (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students' lunches.

• 한국학교보건학회지
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• 제28권3호
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• pp.158-167
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• 2015

Purpose: This study compares the differences in health-related factors, nutrition knowledge and dietary habits between nursing and allied health college students. Methods: Nursing students(n=499) and allied health college students(n=402) were surveyed on their health-related factors, nutrition knowledge and dietary habits. Data were collected from two universities in A city, Korea. Data were analyzed through descriptive statistics, $x^2$ distribution and t-test, $x^2$-test and Pearson correlation coefficient using SPSS 21.0. Results: The level of nutrition knowledge was higher among nursing students than students majoring in other fields. Scores regarding dietary habits were not significantly different between nursing students and other students. Conclusion: Nutritional education for college students is needed in order to improve their health. Nutritional education programs should be tailored to meet various needs of these students.

• 한국가정과교육학회지
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• 제22권4호
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• pp.77-90
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• 2010

본 연구는 고등학생들의 식생활영역 실천도 및 교육 요구도를 조사하기 위해 대구 경북지역의 1, 2학년 고등학생 463명을 대상으로 자기기입식 설문조사로 실시되었다. 식생활교육에 대한 필요성 인식수준은 3.47/5.00점으로 높았다. 식생활 교육이 필요한 이유로는 건강관리와 성장에 필요하기 때문이 54.6%로 가장 높았다. 일상생활에서 식생활 지식의 활용도는 3.16점, 식생활 영역에 대한 흥미도는 3.23점이었고, 식생활교육이 흥미로운 이유는 내용이 다양하고 재미있어서가 28.3%로 가장 높았으며, 직업선택을 위해(21.2%), 행복한 가정생활을 위해(20.7%), 실습이 많아서(19.7%) 등이었다. 식생활 영역의 난이도는 2.82점으로 낮은 편이었고, 식생활교육 요구도는 3.24점으로 조리능력 향상을 위한 요구도가 3.59점으로 가장 높았고, 다음으로 우리나라 식생활 문화(3.46점)에 대한 요구도가 많았다. 식생활 영역의 실천도는 3.43점으로 위생적이고 안전한 식품선택(3.72점)이 가장 높았고, 다음으로 손 씻기 등의 위생적인 식생활(3.71점)이 높았지만 건강한 생활을 위한 식생활, 식생활 평가, 생애주기를 고려한 식생활에 대한 실천도가 낮았다. 식생활교육 실천도는 필요성 인식, 활용도, 흥미도, 요구도와 양의 상관관계를 나타내었지만 난이도와는 음의 상관관계를 나타내었다. 따라서 고등학교 시기의 식생활교육은 성장과 발달, 건강과 행복한 가정생활을 위해 더욱 강화되어야 하며, 일상생활에서의 실천율을 높이기 위해 교육내용과 방법의 개선이 요구되었다. 또한 식생활교육은 학교교육 뿐 아니라 가정과 사회와 연계한 통합교육으로 이루어져야 할 것이다.

• 대한지역사회영양학회지
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• 제15권5호
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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.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.133-145
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• 2012

The purpose of the study was to examine the adolescents' awareness and practice of Dietary Action Guide for Adolescence, which was developed by the Ministry of Health & Welfare. Subjects were middle and high school students, selected one class each from all of the 16 provinces in Korea, which were 32 schools and 998 students all together. The subjects were asked to self-evaluate the degree of awareness and practice of Dietary Action Guide using the 5 point-Likert scale from July to September, 2010. On average, 55.1% of the students responded that they were aware of the Dietary Action Guide and 49.4% answered that they put Guidelines into practice. The average score of awareness and practice were $3.54{\pm}0.24$ and $3.42{\pm}0.33$, respectively. The awareness score was higher than those of practice score in all the questions in the 6 categories. Awareness score of female students was higher than those of male students but there was no difference by residence area. Awareness and practice of the nutrition education-experienced were higher than those of the inexperienced. Practice score was higher among middle school-students compared to high school students, which reflected the opportunity of taking nutrition related classes. This finding shows that nutrition education for adolescents is important to change their dietary behaviors regardless of gender, residence area and school level.

• 동아시아식생활학회지
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• 제16권6호
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• pp.777-786
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• 2006

This study was designed to investigate the relationships between nutrition education, nutrition awareness and nutrition knowledge of school food service employees. We analyzed 288 self-administered questionnaires. Most of the employees (89.8%) were with contract-managed food services, 45.1% were $41{\sim}50$ years old, and 45.4% had chef certification. Two-thirds of the employees received nutrition education on 'nutritionally balanced diet' and 'sources of calcium', whereas less than 50% received education on 'problems with carbohydrates', 'functions of iron', 'deficiency and sources of iron'. The degree of nutrition awareness was generally higher than the level of nutrition education experience. The mean nutrition knowledge score was 11.7 out of 20 possible points, The majority of employees correctly identified 'sources of calcium (91.8%)', 'functions of carbohydrates (91.4%)', 'sources of cholesterol (91.0%)', and 'problems with lipids (90.4%)'; less than 50% correctly answered 'sources of proteins (18.9%)', 'functions of iron (27.9%)', 'recommended dietary allowances (32.0%)', 'functions of lipids (40.2%)', and 'sources of vitamins (44.3%)'. A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by nutrition education - with the exception of three topics; 'recommended dietary allowances', 'changes in vitamins during cooking', 'functions of water' - or by their nutrition awareness. Nutrition knowledge scores did not differ by sex, decreased with age, increased with academic background, and increased in careers of >10 years or that were contract managed. There were significant correlations between nutrition education scores and nutrition awareness scores (p<0.001); nutrition knowledge scores and nutrition education scores (p<0.001); nutrition knowledge scores and nutrition awareness scores (p<0.001).

• 대한지역사회영양학회지
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• 제22권2호
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• pp.127-135
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• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• 한국가정과교육학회지
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• 제32권2호
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• pp.117-139
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• 2020

이 연구의 목적은 세 가지 행동체계를 융합한 초·중·고등학교 가정교과 식생활 교육과정의 내용체계를 개발하여 가정교과에서의 융합교육 방안을 마련하는 데 목적이 있다. 이러한 목적을 이루기 위해서 문헌 고찰을 통해 세 행동체계를 융합한 초·중·고등학교 식생활 교육과정의 특징, 개발의 중점사항, 핵심역량, 목표를 도출하였고, 국내외 식생활교육 문헌, 국내외 가정과교육과정과 교과서를 고찰하여 항구적 문제와 하위 실천적 문제를 설정하고, 내용 요소를 선정하였다. 개발된 교육과정의 내용체계가 타당한지 전문가 타당도 검사를 하여 수정·보완하였고, 세 행동체계를 융합한 중학교 가정교과 식생활 교육과정의 성취기준을 개발하였다. 세 행동체계를 융합한 초·중·고 가정교과 식생활 교육과정의 내용 체계는 실천적 문제를 중심으로 되어있으며, 항구적 문제는 '건강한 식생활을 실천하기 위해 무엇을 해야 하는가?'이다. 이 교육과정의 영역은 5가지로 '건강과 식생활', '식단계획', '식품 구매와 관리', '조리', '식사'이며, 이 영역이 '개인과 가족', '사회'로 교육과정의 범위가 반복적으로 확장되어 있다. 이에 따라 5개 영역의 실천적 문제는 초·중·고등학교 급별, 두 차원(개인과 가족, 사회)으로 10개씩의 실천적 문제로 구성되어 있으며, 계열화의 원리가 적용되어 실천적 문제와 내용 요소가 나선형적 계열화가 되어있다. 이 교육과정의 내용 체계를 우리나라 2015 초등학교 실과와 중·고등학교 기술·가정과, 가정과학 교육과정의 식생활 영역 성취기준 및 학습 요소와 비교한 결과, 2015 개정 교육과정의 내용을 모두 포함하면서 더 추가된 내용이 있었다.