• Journal of the Korean Society of School Health
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• v.19 no.1
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• pp.17-29
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• 2006

Purpose : The purpose of this study were to examine the degree of job duty importance and difficulty of nutrition teachers in elementary school and then to make their future duties and roles clearly. Methods : The duties of nutrition teachers were classified into four fields such as foodservice management, nutrition education, nutrition counseling and educational experience of Korean agricultural products, and then each field were divided into job duties and job tasks. The subjects was 139 dietitians at elementary schools in Dague and Kyungpook Province who appraised the degree of importance and difficulty of the above four job duties with the Likert 5-point scale through a questionnaire survey. Results : From the results of the survey, it was found that every dietitian had highly assessed the importance of the four job duties of nutrition teachers. In a survey of the degree of job duty importance and difficulty on the dietitians, subjects recognized the following such as haccp management in the field of foodservice management is of the most importance(4.30), and the personal management has the most difficulty (3.80). In the field of nutrition education, the work of establishment nutrition education plan is of the most importance(4.33), and the developing of nutrition education materials and programsn are the most difficulty (4.13). In the field of nutrition counselling, students of that than parents and teachers counselling is of the most importance (4.15) and the most difficulty (4.08). Finally, in the field of our agricultural products experience education, which of he work is the most importance(4.07), and difficulty (4.02). Conclusion : Therefore, it is judged that nutrition teachers in the future should not only have a foodservice management, as their main job duty, but also aid in constructing life-long health management system for students and teachers by conducting a nutrition education and counseling, and also exert their energies in the job duties of menu development and experience education utilizing our agricultural products.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.791-799
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• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.498-506
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• 2010

The purpose of this study is to determine the stress and the dietary habits of elementary school children and assess the associations with mother's employment status. The subjects were 423 students of 5th and 6th grade students (210 boys and 213 girls) in Seoul and Gyeonggi-Do. Two hundred fifty-two mothers had some kinds of job and 171 mothers were housewives. The students had stress the most from their studies/schoolwork (M = 2.37), while the least from "teacher/school" (M=1.51). The average stress score of the subjects was 1.76. The average score of dietary habits was 3.43. More specifically, the statement "not skipping breakfast" had the highest score (M = 4.04) and the statement "not substituting cereals, breads or drink milk for any meal" had the lowest score. Students with employed mothers had higher stress level than students with unemployed mothers. Students with employed mothers who have blue color job showed the lower dietary habits score than those with employed mothers who had other types of job. Students of employed mothers who go to school at dawn showed the lowest dietary habits score. In both employed and unemployed mothers, the stress score of students negatively correlated with the score of dietary habits. It was important for the mother to be at home when the students go to school and return. Based on this study, mothers should be aware of the stress level of their children get depending on their employment status. They should also provide their children to have good dietary habits and nutritional education regularly.

• Journal of the Korean Dietetic Association
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• v.28 no.2
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• pp.143-159
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• 2022

This study was undertaken to assess levels of job stress, self-efficacy, job satisfaction, and job involvement as perceived by school dietitians/nutrition teachers during the early stage of the COVID-19 pandemic and to determine the effects of these three factors. An online survey was sent from May 18 to May 26, 2021, to school dietitians/nutrition teachers in Seoul with experience of foodservice operations during 2020; 250 responses were used for this analysis. Job demands contributed most to job stress, whereas human relations contributed most to job satisfaction. Job stress caused by COVID-19 had a negative impact on self-efficacy (P<0.01) and job satisfaction (P<0.01), but a positive impact on job involvement (P<0.05). Self-efficacy positively impacted job involvement (P<0.01) but did not significantly influence job satisfaction. However, job satisfaction during early COVID-19 positively impacted job involvement (P<0.05). In conclusion, job stress associated with job requirements was greater during the early stage of the COVID-19 pandemic than before the pandemic guidelines are needed that enable school dietitians/nutrition teachers to better cope with the job pressures generated by infectious diseases.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.137-147
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• 2017

This study aimed to evaluate the necessity of updating current nutritional standards for school lunch programs in Korea. The study was performed both theoretically and practically considering the present physiques and nutrient intakes of school students. Theoretically, adequacy of types of nutrients and nutrient reference values were analyzed. Specifically, the adequacy of the types of nutrients were reviewed by applying the same selection procedures used in the 2007 revision of current standards in order to evaluate the necessity of updates. The nutrient reference values were compared with those in the U.S., Japan, and Taiwan in terms of setting year, basic data, and setting method. Practically, a focus group interview with six school nutrition teachers was conducted to investigate any operational difficulties in applying the current standards to school foodservices in Bucheon on October 1, 2015. As a result, nine types of nutrients were decided, which excluded protein and thiamin from the current ones. The nutrient reference values needed updating toward more adequate levels by reflecting more various and recent basic data considering daily nutrient intakes and the actual percentages of intakes from lunches of school students. The results showed that school nutrition teachers found it difficult to apply the current standards to school foodservices, especially as school level increased from elementary through middle to high schools mainly due to protein and calcium. Overall, the study results imply that the current nutritional standards for school lunch programs in Korea need updating to reflect the current physiques and actual nutrient intakes of school students.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.18-34
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• 2011

This research was conducted to analyze structural relationships comparatively between job stress, job burnout and turnover intention that school dietitians, school nutrition teachers and school foodservice employees have. The target group is school dietitians and nutrition teachers who work in 180 elementary, middle and high schools and foodservice employees in 50 schools. The survey is limited to the schools which operate school meals directly or indirectly in Seoul and Gyeonggi province. As a result, job demand and lack of rewards were found the most significant factors in the dimensions of job stress. The quantitative expansion of school meals is important; however, it is necessary to reduce stress in the work environment for dietitians, nutrition teachers and employees in school foodservices to perform their duties with dignity and satisfaction.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.97-112
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• 2009

The purpose of this study was to develop a nutrition education curriculum with teacher's guide which includes discretionary activities for obese children. A survey was carried out to investigate the recognition of body image and food behaviors according to the obesity index (mild, moderate, severe) in school children (4~6th grade, 158 boys and 60 girls) who were selected based on a physical examination in May, 2006 in the Gyeongnam province. Next, a nutrition education curriculum with teacher's guide was developed on the basis of the findings from the survey and from preceding researches. The results are summarized as follow. The results of this study showed the existence of some nutritional problems such as overeating, prejudice, skipping meals, snacking patterns, etc, which indicate the need for nutritional management for obese children. Most overweight children (80.3%) showed the most interest in the nutrition education program, particularly with regards to dieting for weight control (64.7%). The developed nutrition education curriculum consisted of 8 main subjects and 13 subtitles. The curriculum was prepared for 13 lessons and included songs and singing, making-up lyrics, games about nutrition, discussions of the experience of eating (satiety, thirst, hunger), debates on dietary habits, writing and others to promote the interest for learning. We aimed to develop this program in an attempt to improve the dietary habits of obese school children. This is very important because once a dietary habit is formed in adults, it is difficult to change and the best adjustable stage is during childhood. Therefore, early nutrition education during elementary school can change and build-up the awareness of health in young elementary school children.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.335-348
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• 2007

This study aimed to investigate how the current elementary school teachers think about nutrition education, how they are teaching, and what kind of problems have occurred. And this study was made to provide basic materials to be used for the effective nutrition education in the elementary school. The survey was done on 60 elementary school teachers and 570 elementary school students of the 5th and 6th grade in Gyeonggi Province by questionnaire and analyzed for the perception of nutrition education, current status of nutrition education, nutrition knowledge and cooking knowledge. The average scores of nutrition knowledge were 2.72 for male and 3.75 for female students out of full score of 5. The fifth grade students learned more nutrition education than the sixth grade ones in accordance with the different curricula. Nutrition education was taught as apart of other subjects(87%) and mainly done by lectures. For most of the students, information source of the nutrition education was the meal service(47.4%) and the most common one was the Internet that 38.1 % of the teachers used. Most of the students responded that nutrition education was necessary in the curriculum of elementary school for proper growth(36.2%), intelligence(25.9%), health(21.5%), and dieting(16.4%). The perception for the suitable teacher was in the order of nutrition specialist and dietician. And the right time of the related class was in the order of spare time everyday, a special activity time, and the meal service time. The important contents of nutrition education were in the order of proper eating habits, growth & nutrition, food hygiene and diseases. Nutrition problems of the elementary students were in the order of unbalanced diet, too much ingestion of processed and instant foods, lack of table manners, and child fatness and weakness. 80.0% of the teachers supported the early nutrition education and demanded it should begin when children are in kindergarten. The analysis showed that nutrition education should be taught by parents(29.4%), teachers(29.2%), and nutritionists(25.9%) and that family and school should cooperate closely. Main responses of the teachers to the children's problems were that they had too much instant food, did not eat in a variety, and had no manners in eating. Ironically, they thought malnutrition, fainting and growth stunt were not important nutrition related problems.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.43-54
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• 2009

The purpose of the study was to investigate the status of the nutritional education program on educational perception, facilities, contents and systems, which were focused on the school obesity education in the elementary school. A five point Likert scale was used to evaluate the importance and performance of each item in four sections of the survey and Importance-Performance Analysis (IPA; gap between importance and performance) matrix analysis was applied to determine improvement priority. The findings from IPA matrix analysis are in the following. The items of the sections to be improved intensively are recognition of parents and in-charge teacher, availability of the education place, preparation of consulting room, preparation of various teaching media, interest of an education program, meal adjustment of overweight children, combination with education and exercise, education for psychological factors, development of scientific and systematic education program and reduction of meal service duty for education. Accordingly, the IPA matrix analysis suggested that an intensive improvement area should be excessively concentrated on for better performance. The regional gap between importance and performance showed significant difference for textbook and diet of overweight children in Kyunggi-Do. There were significant differences for the government perception, dietary habits and food-life education, fast-food education, education for breakfast importance, and education of school meal indication system and method to read food nutrition indication in Chollabuk-Do. As for the age gap between importance and performance, the twenties showed significantly bigger gaps in perception of school dietitians and linking between school meals and diet education. Therefore, more proactive efforts for the education for obesity prevention are necessary to prevent childhood obesity in elementary school and to help children to possess better health throughout their entire lives.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.71-80
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• 2007

This study was carried out to investigate dietary habits and nutrition knowledge of teachers, who are in charge of actual education of nutrition knowledge and dietary habits for students, of the elementary schools. Five hundred male and female teachers, who attended the programs for teacher's qualification of 1st and 2nd grades and function education during summer vacations, were surveyed using of questionnaire at Jeollabuk-do Educational Training Institute. A lot of teachers have had undesirable dietary habits. The most frequently(65.4%) used sources of nutrition knowledge were mass media such as TV, radio, magazines and newspapers, About 93% of teachers recognized nutrition education for the students, and 75.6% of them answered that their dietary habits may have an influence on students' dietary habits. Or, teachers' nutrition knowledge level was found to be low in general. The improvement of dietary habits and their nutrition knowledge of the teachers are very important because their dietary habits and nutrition knowledge have an influence on formation of students' dietary habits.