• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.630-639
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• 2008

The purpose of this study was to develop children-friendly comic books and animation for dietary education of 3rd or 4th grade elementary students. Through a literature review on current dietary problems and dietary education for children, 15 educational themes were chosen on both healthy eating and safe dietary life. Comic books and animation were developed based on the themes by the brainstorming and help of professional animators, and they were applied and evaluated in the field. The developed comic books and animation, with its own characters, proved to be of high quality and effective educational materials for children's healthy and safe eating. Compared with the reference group, the tested group has shown a significant improvement in dietary knowledge and attitude (p < 0.05). And both parents (level of understanding 4.29, level of interest 4.49, level of usefulness 4.46, level of design satisfaction 3.95 in 5-point Likert scale) and children (level of understanding 4.63, level of interest 4.57, level of usefulness of 1st comic book 4.44, 2nd comic book 4.49, level of design satisfaction 4.06, level of usefulness for knowledge pages 4.22 in 5-point Likert scale) have shown high levels of interests and satisfaction. Therefore, these materials could be utilized as effective educational materials for elementary students in school lunch time, extra-curricular activities, or after school programs.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.826-836
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• 2014

This study was conducted to evaluate the effects of a set of 16 nutrition education lessons on the eating behaviors and nutrition knowledge of middle school students. The target was a group of 128 boys in the first year of middle school in Changwon, who took the classes from the 29th of August, 2011, to the 17th of February, 2012. The education was performed for 16 weeks using the e-learning textbook, 'Health and nutrition of youth', and a teacher's guidebook developed by the Ministry of Health and Welfare. The results were summarized as follows. Students demonstrated significant changes in their knowledge about nutrition and in their dietary behavior due to the nutrition education, and the effects were observed to be maintained for one year after education. The average nutrition knowledge score before, immediately after, and 1 year after the education was significantly increased from 13.0 before the education to 18.8 after education (p<0.001), maintaining the score of 18.5 1 year later. The eating-related questions of 'I will practice healthy eating habits in life' and 'Nutrition education is necessary to build healthy eating habits', were given a high score by the students at the last survey conducted one year later. Of course, it is not easy to change the dietary behavior of students through dietary education in schools. Nevertheless, the results of this study demonstrated that such educatcan is necessary since the habits can indeed be changed, as observed in the present study.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.371-378
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• 2003

The purpose of this study was to investigate the dietary behavior and food preference based on the personality types of the high school students in Gyeongju. According to the survey on the personality types of the students, the type of SP(Sensing-perceiving) occupied the highest ratio, 46% and NF(Intuition-Feeling) 8.6% and NT(Intuition-Thinking) 8.2% and SJ(Sensing-Judging) 7.1%. The difference between the ratio of SP(Sensing-perceiving) and NF was the highest. There was a difference according to the personality types in the effect of knowledge learned in school on the choice of food; the types of NT and NF did not influence on it. The degree of regularity in the amount of every meal showed a significant difference according to the personality types (p<.05); students with NT and SJ types had the regular meals. The factors which could influence on the dietary behavior were parents(60.7%), friends(16.9%) and mass media and books(13.8%), etc. School education had a little influence on the dietary behavior, only 8.0%. Therefore, more practical education was needed. In the food preference, the type of NF preferred the foods with sweet taste while the others with hot taste.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.43-57
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• 2001

This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.233-245
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• 1997

This study was designed to observe the nutritional knowledge, dietary life, and health condition in the middle school students. The subjects of this study were sampled out from co-ed middle schools in Seoul. The results of this study are summarized as follows: 1. The subjects take breakfast everyday by 50.4%, and their lunch depends very largely upon a lunch box by 95.2%. They take supper every evening by 79.0%. 2. The nutritional knowledge of subjects exhibits a significant difference by sex and region 3. The physical health condition of students exhibits a significant difference by sex and grade. 4. The mental health condition of students also exhibits a significant difference by sex, grade, and region. The school is required to endeavour for the student to have a correct understanding of nutritional knowledge form good dietary life. The government also should exert incessant efforts for school meal supply for their balanced nutrition.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.205-212
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• 2014

BACKGROUND/OBJECTIVES: Dietary behavior and life stress in adolescence is related to growth rate and learning ability. This study was conducted to identify the relations between dietary habits, dietary attitude nutritional knowledge and life stress among high school girls in Korea and China. SUBJECTS/METHODS: The subjects of this study were 221 high school girls in Korea and 227 high school girls in China. The questionnaire were about dietary habits, dietary attitude, nutritional knowledge and life stress. RESULTS: The dietary habits of chinese girls were healthier than those of Korean girls with a significant difference (P < .001). There was no significant difference in dietary attitude between Korean girls and Chinese girls. Korean girls had more nutritional knowledge than Chinese girls with a significant difference (P < .001). Korean girls did less physical exercise but spent more time watching TV and using PCs, compared to Chinese girls. Korean girls' degree of confidence in nutrition information that they had learned and their performance in their real lives were low. Also, they had a low level of awareness of the need for nutritional education. There was no significant difference in life stress between the two groups. Dietary habits had a significantly negative correlation with life stress in both Korean and Chinese girls (P < .01, P < .001). As for Chinese students, dietary attitude had a negative correlation with life stress with a significant difference (P < .05). As for Korean girls, nutritional knowledge had a negative correlation with life stress with a significant difference (P < .05), which means as life stress was less, dietary habits were better. CONCLUSIONS: This study shows that effective nutrition education programs should include components that encourage application of learned nutrition information to real life, increase physical exercise and reduce life stress.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.539-547
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• 2011

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.