• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.574-581
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• 2005

The purpose of this study was to investigate nutrition knowledge, dietary attitude and a food habits of middle school students. The study was carried out through questionnaire. The subjects were 431 middle school students (boys 298, girls 133) in Chonbuk area. In nutrition knowledge, there were no significant differences in total scores between boys and girls. However, the girls showed higher score in knowledge of weight control than boys did (p<0.05). In dietary attitude, there were significant differences in attitude of 'balanced meal (p<0.05)', 'sufficient protein intake (p<0.01)', 'food diversity (p<0.001)' and 'overeating(p<0.00)' between boys and girls. The boys showed better dietary attitudes than the girls did. In food habits, there were significant differences in the rate of skipping breakfast (p<0.05), the rates of skipping dinner (p<0.001), the frequency of snacks (p<0.05), the type of snacks (p<0.05) between boys and girls. The girls showed higher rates of skipping a meal and frequency of snacks than the boys did. It suggests that gender should be considered for an effective and practical nutrition education for middle school students to improve dietary attitudes and food habits.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1056-1064
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• 2015

This study was designed to provide the basic data of an effective nutrition education for desirable lifestyle and dietary habits to improve the nutritional status for the elderly by investigating health-related lifestyle, dietary habits, nutritional knowledge, and food intake of the elderly. The subjects included 58 elderly men and 146 elderly women. 35.8% had no more than an elementary school education. Most subjects (54.4%) were widows/widowers. Most subjects (71.0%) made over 150,000 won. 52.5% of subjects lived in houses. Smoking, drinking, exercise, the average sleeping time were significantly difference between the gender (p<0.05). In terms of dietary habits, our results showed that 80.9% of respondent eat regularly meals, including breakfast (83.5%). Both sexes prefer soft and salty food. Women enjoys more spicy and salty food compared with men and then shows meaningful difference (p<0.05). Their favorite meals are soup, stew, salad and boiled vegetables. Compared to women, men have a higher rate of correct answers about questions related to nutrition knowledge as showing significantly difference (p<0.05). In a study of dietary habits, they take in carbohydrates with the highest percentage and following by vegetables and fruits. The amount of meat, first and egg they eat is more than the previously. Eating meat is higher men as showing significant difference (p<0.05). In summary, nutritional status for the elderly shows healthy lifestyle and diet about half of those and most them try to live healthy life in future. It is hope that the elderly may need to learn proper nutrition knowledge for healthy lifestyle and nutrition education and counseling for building up healthy lifestyle and desirable dietary habits. Furthermore, it is necessary to start work to establish a baseline nutritious evaluation for the elderly and at a time to study the development of standard eating tool proven reliability and validity, consequently to provide a basic framework for the evaluation of nutritional status.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1058-1064
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• 2015

This study aimed to evaluate the educational effects of an education program about food allergies in elementary school children. We conducted an education program consisting of eight classes for a total of 4,744 students at 100 elementary schools in Seoul and investigated changes in knowledge and awareness about food allergies in participants using a questionnaire. A total of 576 students (12.1%) reported that they have taken medical treatment because of a food allergy. After education, the knowledge score of participants significantly increased from 2.7 to 3.3 out of 5.0 (p<0.001). The ratio of having a friend with a food allergy decreased from 24.7% to 19.8% (p<0.001). The participants responding as having helped a friend with a food allergy significantly increased from 15.5% to 17.7% (p=0.003). Before education, 16.8% of respondents answered that they felt pity for friends with food allergies, whereas this percentage significantly decreased after education (p=0.034). Among 576 students with food allergies, 21.5% reported that they felt depressed due to their food allergies before education. However, the percentage significantly decreased after education (p<0.001). These results suggest that the education program about food allergies for elementary school students needs to be extended more widely to children.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.509-522
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• 2023

Objectives: This study is intended to develop a curriculum for kindergarten food and nutrition education aimed at preschool children, reflecting government policy and meeting the demands of preschool settings. Methods: Existing educational materials were analyzed, and key elements of the 2019 Revised Nuri Curriculum ("Nuri Curriculum") and Guidelines for Nutrition and Food Education in Kindergartens, Elementary, Middle, and High Schools ("Guidelines") were examined as foundational information for developing the curriculum for food and nutrition education. Results: Basing ourselves on the five domains of the Nuri Curriculum, "Physical Activity and Health," "Communication," "Social Relationships," "Art Experience," and "Natural Science Inquiry," we integrated three areas from the Guidelines, namely "Dietary Habits and Health," "Dietary Habits and Safety," and "Dietary Habits and Culture," to structure the curriculum for kindergarten food and nutrition education. Three specific domains, "Nutrition and Health," "Food and Culture," and "Safe Dietary Practices," were tailored for preschool children, each comprising core concepts, content elements, and educational materials. In the "Nutrition and Health" domain, core concepts such as "nutrition" were addressed through content elements such as "balanced eating" and "vegetables and fruit," while "health" included elements such as "eating regularly" and "nutrients for disease prevention," each with two educational content components. The "Food and Culture" domain focused on "food" with content on "local foods (vegetable-garden experience)" and "food culture" with content on "our dining table (rice and side dishes)," "our agricultural products," "global cuisine (multiculture)," and "considerate dietary practices," each with four educational content components. The "Safe Dietary Practices" domain included core concepts such as "hygiene" with content on "hand-washing habits" and "food poisoning management," and "safety" with content on "food labeling." Conclusions: The systematized curriculum for kindergarten food and nutrition education aligns with the Nuri Curriculum and is interconnected with the Guidelines. This curriculum can be used as foundational material for developing educational resources tailored to the characteristics of preschoolers, contributing to effective implementation in early childhood education.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.284-295
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• 2019

This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.608-617
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• 2006

This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in Seocheon, Chungnam. The independently managed school students were better than jointly managed school students in food habits (p<0.05). In skipping school meals, upper grade students were skipped more than lower grade students (p<0.05). In rate of eating school meals, boys were faster than girls (p<0.001). The independently managed school students and the jointly managed school students were different on distasteful food. Boys disliked vegetables and girls disliked cereals and beans (p<0.05). Upper grade students ate more well-balanced meals than lower grade students (p<0.05). As for the question 'what you will do if the distasteful foods are provided through school meals', they responded. the highest percent of students, 'I will try once or twice'. And the response 'I have them for health' was higher independently in managed school students than the jointly managed school students (p<0.05), girls than boy (p<0.05), and the lower grades than the upper grades (p<0.05). As for the question 'what you will do if the distasteful foods are provided, after the guide for school meals was performed', the response, 'I will make an effort to have it' accounted for the highest percents, and there were differences in lower grade students who were high percents than upper grade students (p<0.01). As for the recognition for unbalanced diets, most of the students recognized that it is a 'bad habit'; the girl students accounted for more percentage than boys (p<0.05). The criterion of food choice were different in gender and grade (p<0.01). As for the factor of influences for the food habits formation, lower grade students were 'school education' and upper grade students were 'parents' (p<0.05). Thus, the systematic guide for proper intakes of nutrition should be performed. Also, the time when students can be educated by an expert of nutritional education, which is connected with school meals and students can grow healthily.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1457-1467
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• 1998

The relationship between cognitive function and dietary patterns in Korean elderly women was investigated in this study. Twenty-four-hour dietary recall and cognitive function tests were performed in 170 elderly women aged over 60 years. Average age of the subjects was 71 years and the average number of family members was 3.3. Most of the subjects had less than seven years of education and their monthly income was much lower than the Korean average. Most of the subjects engaged in regular exercise and did not indulge in drinking and smoking. The average cognitive function score of the subjects was 58.4. Most of the subjects appeared to consume insufficient amount of food ; average intakes of energy, Ca, iron, vitamin A, and riboflavin were lower than RDA for the elderly. Cognitive function score was positively related to education level and regularity of exercise. Also, cognitive function score had a strong relationship with food intake such as total amounts of foods, fish and shellfish, milk and dairy products, total animal food, fruit, bread and sugar. Energy, protein, Ca, p, riboflavin, and niacin were also shown to have positive relationships to cognitive function score, while carbohydrate caloric ratio had a negative relationship with cognitive function. According to the results of multiple regression analysis, factors that most influenced on cognitive function were education level and riboflavin intake. The subjects who had more than seven years of education had significantly higher cognitive function scores than those with no school education. And cognitive function scores f3r those who consumed more than 2/3 of the RDA for most nutrients were significantly higher than the ones fir the subjects who consumed less than 2/3 of the RDA. These results suggest that proper education and adequate nutrient intake in quantity and quality by achieving food diversity are essential in maintaining cognitive function in later life (Korean J Nutrition 31(9) : 1457-1467, 1998)

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.475-484
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• 2010

The purpose of this study was to evaluate the effect of the nutrition education on preschool children's nutrition knowledge and behaviors. The study subjects were preschool children attending J kindergarten located in Wonju. Each of the control group and the education group consisted of 49 children and the education group was exposed to nutrition education while the control group did not. The nutrition education intervention lasted 9 weeks weekly basis. The t-test for the homogeneity of each group showed no meaningful difference at the beginning point of nutrition education. After nutrition education a test of nutrition knowledge using picture-questionnaire was carried out by the researcher for the subjects of education group and control group and the caretakers of the education group were offered self-administered questionnaire on the changes in children's dietary behaviors. The results of the study were as follows: 1. Nutrition education intervention showed a meaningful difference in children's understanding nutrition; the kinds and function of food, the relationship between food and body, the function of nutrients and enhanced their idea on hygiene compared to the control group (p < p.005). 2. However, nutrition education intervention made no statistically meaningful difference in children's dietary behaviors such as having breakfast, keeping balanced diet, washing hands before meals, saying "thanks" before and after meals, cleaning the table after meals, brushing teeth after meals and so on. Therefore, we found that it is hard to expect children to correct their dietary behaviors in such a short period of 9 weeks and nutrition education for preschool children should be offered to caretakers at the same time.

• Journal of the Korean Home Economics Association
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• v.49 no.1
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• pp.27-39
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• 2011

The purpose of this study was to obtain the basic information needed for an effective program of nutrition education and the establishment of desirable dietary attitudes in elementary school children. The study was conducted using a self-administered questionnaire, and the participants were 281 elementary school children. The data were analyzed in terms of the participants' gender and level of nutritional knowledge, and group differences were assessed using chi-square and Duncan's multiple range tests. The results were as following: Male and female students did not differ in nutritional knowledge. In terms of health-related life style, there were significant differences according to gender and nutrition knowledge. In terms of dietary habits, there were significant differences in the regularity of meal times according to gender and nutrition knowledge. With regard to food preferences, there was a significant gender difference in taste preferences with the male students preferring a salty taste more than the female students.

• Journal of Preventive Medicine and Public Health
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• v.37 no.2
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• pp.174-181
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• 2004

Objective : To examine the association between dietary factors and cognitive impairment in older Korean women living in the community. Methods : Wave 2 data, from the Suwon Longitudinal Aging Study (SLAS), of 365 women aged 65 years or over, were used. The Korean version of the 30-point Mini-Mental State Examination (MMSE-K) was used to assess cognitive impairment (score$\geq$19). Dietary habits and frequencies of food group consumption were also examined. Results : A total of 67 women (18.4%) were found to be cognitively impaired. In bivariate analyses, nondietary factors, such as age, marital status, education, income, self-rated health, depression, emotional support, social activity, exercise, and dietary factors, such as self-rated nutritional status, frequency of beans and bean products and milk and dairy products consumption were associated with cognitive impairment. In the multivariate analysis, a higher frequency ($\geq$1 vs. <1 time/day) of beans and bean products (OR=0.48, 95% CI: 0.23-0.99) and milk and dairy products (OR=0.25, 95% CI: 0.10-0.61) consumption was inversely associated with cognitive impairment, after adjustment for non-dietary factors. Conclusion : These results suggest that dietary factors may play a significant role in cognitive impairment of older Korean women.