• Archives of Pharmacal Research
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• v.29 no.3
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• pp.213-217
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• 2006

The present study was undertaken to test the hypothesis that dietary antioxidants protect DNA damage induced by peroxynitrite, a potent physiological inorganic toxin. The present study showed that dietary antioxidants such as (-)-epigallocatechin gallate, quercerin, rutin, resveratrol, and ursolic acid inhibit single strand breaks in supercoiled plasmid DNA induced by 3-morpholinosydnomine N-ethylcarbamide (SIN-1), a generator of peroxynitrite through the reaction between nitric oxide and superoxide anion. The formation of 8-hydroxy-2'-deoxyguanosine (8-OH-dG) in calf thymus DNA by SIN-1 was also inhibited by dietary antioxidants. When U937 cells were incubated with 1 mM SIN-1 bolus, a significant increase of 8-OH-dG level was observed. However, oxidative DNA damage was significantly lower in the cells pre-treated with dietary antioxidants when cells were exposed to SIN-1.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.198-209
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• 2021

This study examined the dietary habits and nutrition quotient (NQ) scores according to leftover food during school meal services among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405 male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in the school meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted from July 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they were categorized into the following three groups: the top third was the large leftover group. The middle third was the medium leftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers were analyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover group than male, overweight, and obese students. The rates of selective eating and compliance with new food intake were significantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for the adolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance, moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statistically significant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that are associated with the amount of leftover food during school meals.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.795-804
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• 2005

The purpose of this study was to develop of nutritional education activities and effect evaluation in related curriculums for all Dongbu Elementary School children in Jinhae by the teacher in charge. This educational purpose was to build a desirable dietary behavior for optimal growth and health in elementary school children. The educational program contents were developed according to 1) selection of content related curriculums 2) analysis of contents related on dietary habits by grade 3) preparation teaching plans to build desirable dietary habits 4) development of teaching manual by turns. Twelve hours of nutrition education at all school classes were done from March 2 to December 10 2004 in Dongbu Elementary School in Jinhae, Gyeongnam. The education effects were evaluated through the questionnaire surveys before and after the education and their comparative analysis. The results of this study were summarized as follows : Forty percent of the underweight group, $22.8\%$ of the normal group, $42.2\%$ of the obese group had the wrong perceptions on their body figures, but after nutrition education $80.5\%$ of the underweight group, $94.3\%$ of the normal group, $97.9\%$ of the obese group gleaned the correct perceptions on their body figures (p < 0.001). As the effects of the education, the subjects who exercise more than 3 times in a week increased in all groups (p < 0.01-0.001), notably in the obese group. Meal regularity (p < 0.001) , skipping meals (p < 0.001), eating rate and snack selection patterns (p < 0.01-p < 0.001) also improved by nutrition education. We could also observe the effects of the nutrition education through the affirmative statements which appeared in their dietary records. These results showed a possibility of nutrition education activities in related curriculums to improve in dietary habits of school children. Next year, we will start with the system of nutrition teachers in elementary school, but nutrition teacher cannot undertake the task of teaching and food service management alone. Because of that, we intend to develop this program as an alternative proposal for the nutrition education in elementary schools. (Korean J Community Nutrition 10(6) $795\∼804$, 2005)

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.1-13
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• 2010

The purpose of this study was to examine how the basic directions proposed in the Dietary Education Support Act were reflected in the dietary section of home economics textbooks for middle schools. The eleven different kinds of the 2007 revised textbooks were considered in the study. It was found that all of the textbooks considered reflected well in general the basic directions in the Dietary Support Act - formation of healthy dietary habits, promotion of dietary activities, practice of green dietary, preservation of traditional dietary, utilization of local food products, etc. in terms of their organization and description. However, it was also revealed that there were great differences among them in their treatment of visual materials like figures, photos, graphs, etc., news articles, and interesting anecdotal stories.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.437-445
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• 2017

This study was conducted to investigate the nutrition knowledge, dietary attitudes, dietary behaviors, smartphone usage-related dietary habits, and health-related lifestyles of higher grade students in elementary school according to risk level of smartphone overdependence. Subjects were 286 fifth and sixth grade students of elementary school in the Siheung and Ansan areas. Data were collected using self-administered questionnaires and analyzed using SPSS v. 20.0. Based on scores of S-scale (smartphone overdependence scale for adolescents), subjects who used smartphone were classified into an overdependence group (ODG, n=52) and a normal group (NG, n=234). The ODG showed a significantly longer usage time than NG on both weekdays and weekends (p<0.001). There were no significant differences in total scores of nutrition knowledge between the ODG and NG. Average total scores of dietary attitude and dietary behavior in the ODG were significantly lower than in the NG (p<0.001). There were higher risks of ODG for skipping meals (OR=8.3, 95% CI=4.027-17.099), changing eating speed (OR=4.4, 95% CI=2.209-8.822), and changing meal amount due to smartphone usage (OR=2.9 95% CI=1.233-6.623). Therefore, education programs are needed to ensure proper dietary behaviors and habits among smartphone overdependent elementary school students.

• The Korean Journal of Community Living Science
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• v.18 no.3
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• pp.469-480
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• 2007

The purpose of this study is to find out the effect of nutrition education on dietaty behavior, nutrition knowledge and weight control of middle school students. The study is based on the assumption that students' dietary behavior, nutrition knowledge and weight-control are considerably influenced by whether they get nutrition education or not. A total of 495 students aged between $14{\sim}16$ (249 boys and 246 girls) were surveyed one middle school located Siheungsi, Gyeonggido. The survey reveals that 55.4% of the boy students and 63.0% of the girl students have been provided nutrition education in curriculum related to nutrition, for instance home economics, technology class, and/or some other classes. The results showed that the students who have been provided nutrition education don't skip breakfast and have three meals regularly(p<0.05). The score of dietary behavior is based on Mini-Dietary Assessment. The average score of the students who have been provided nutrition education is higher than the students who have never been provided nutrition education(p<0.01), meaning the nutrition education are affected positively on dietary behavior. The average score of students' knowledge of nutrition is as follows. The average score of the students who have been provided nutrition education is 5.0/10, while the average score of the students who have never been provided nutrition education is 3.9/10. The gap of the average score does come up to an inevitable conclusion that the students who have been provided nutrition education are supposed to get higher score than those who have never been provided nutrition education(p<0.0001). And the students who have been provided nutrition education are more satisfied with their body shape than those who have never been provided nutrition education(p<0.05).

• Journal of Nutrition and Health
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• v.42 no.4
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• pp.338-349
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• 2009

We aimed to evaluate the effect of nutrition education program on nutrition knowledge, dietary behavior, dietary intakes and anthropometric parameters in primary school children. Eighty five 4th grade children (boys = 43, girls = 42) were enrolled in the intervention program for 5 months. The subjects were asked to fill out a questionnaire about nutrition knowledge and dietary behavior two times, at the baseline and after completion of the program. Dietary intake information was collected from participants using a 3-day food record and their anthropometric parameters were measured. Upon completion of the intervention program, both nutrition knowledge and dietary behavior scores were significantly improved in all subjects. Energy intake was increased from 1,571.9 kcal to 1,734.1 kcal with significant improvements in nutrient density for protein, Ca, P, K, vitamin A and niacin. While subjects' height, weight, lean body mass and soft lean mass were significantly increased during the program, significant decreases were observed in the rohrer index, percent body fat, waist-hip ratio and body fat mass. The changes in nutrition knowledge scores were positively correlated with the changes in dietary behavior scores, micronutrient intakes and anthropometric parameters. These results indicate that enhancement of nutrition knowledge through well-planned long-term nutrition education program is effective not only for the improvement of dietary behaviors and dietary intakes but also for the positive changes in anthropometric parameters among primary school children.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.756-770
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• 2011

This study was conducted on 419 middle school students (214 boys, 205 girls) in order to examine the general aspects, dietary habits, and performance of the school food services available to them in the Chungnam area. The mean age of the subjects was 15.1 years. The average heights and weights were 164.5 cm and 55.6 kg for boys and 158.9 cm and 49.4 kg for girls, respectively. The influence of parents was found to have a significant effect on the students' nutritional knowledge. Exactly 45.1% of subjects said that they needed time for nutritional education, and 54.2% of subjects answered that they have not received any nutritional education. The amount of spending money and expenditures for snacks per month were positively correlated with family income. Breakfast was skipped more than once per week in more than half of all students. Exactly 40.5% of subjects were satisfied with their schools' food services. As food services are more likely to correct unbalanced diets and provide an incentive for change towards better dietary habits, school food services can play a role in correcting unbalanced dietary behaviors.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.153-173
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• 2020

The purpose of this study was to objectively quantify the effects of nutrition and dietary life education on preschoolers through meta-analysis. In addition, it provides basic data for the implementation of nutrition education and development of systematic nutrition and dietary life education programs. In this study, a meta-analysis of 27 papers was conducted that conformed to the selection criteria in the study conducted from January 2012 to August 2019 to derive objective data on the effects of education. As a result of the analysis, the overall effective size of nutrition and dietary life education for preschoolers was 0.829, which indicates a strong effect. According to the education method, the effect size of general education was 0.562, which indicates a medium effect size, the vegetable playing-based experience education was 0.685, which indicates a medium effect size, and cooking activity-based experience education was 1.101, which indicates a large effect size. Judging from this result, experience activity education was more effective than general nutrition education. In addition, the combined size of convergence education conducted through a combination of general and experience education was found to be the most effective at 1.301. In terms of educational effect, it was confirmed that the effect size was 0.898 for improving nutrition knowledge, 0.858 for improving dietary habits, 0.836 for improving unbalanced diet, and 0.756 for improving food preference and intake, and the sizes of effects were all found to be large. As frequency of education increased, the number of education participants decreased and the effect of education increased.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.56-65
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• 2021

This study examined the background of the dietary life of North Korean defector adolescents born and raised in North Korea and their new South Korean dietary experiences after being settled in South Korea. The study included six North Korean defector adolescents enrolled in an alternative school located in Gyeonggi-do, South Korea. This study's qualitative research methodology included two-by-two group interviews, followed by individual interviews and field observation. The study period was from September 14 to October 26, 2019. Before entering South Korea, they primarily ate food pickled with soybean and salt, a cooking method by which foods are preserved because refrigerators were unavailable. After settling in South Korea, they had difficulty adapting to South Korean foods because of the unfamiliar ingredients and recipes. On the other hand, they quickly adapted to some foods, such as chicken. The participants reported that North Korean foods are generally light, whereas South Korean foods are sweet, salty, and spicy; hence, they do not taste delicious. The results suggest that attention be paid to menu improvement and the provision of nutritional education by schools and the government to prevent undernourishment or malnourishment because of unfamiliar ingredients and recipes.