• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.367-379
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• 2021

The objectives of this study were to evaluate convolutional neural network models and computer vision techniques for the classification of swine posture with high accuracy and to use the derived result in the investigation of the effect of dietary fiber level on the behavioral characteristics of the pregnant sow under low and high ambient temperatures during the last stage of gestation. A total of 27 crossbred sows (Yorkshire × Landrace; average body weight, 192.2 ± 4.8 kg) were assigned to three treatments in a randomized complete block design during the last stage of gestation (days 90 to 114). The sows in group 1 were fed a 3% fiber diet under neutral ambient temperature; the sows in group 2 were fed a diet with 3% fiber under high ambient temperature (HT); the sows in group 3 were fed a 6% fiber diet under HT. Eight popular deep learning-based feature extraction frameworks (DenseNet121, DenseNet201, InceptionResNetV2, InceptionV3, MobileNet, VGG16, VGG19, and Xception) used for automatic swine posture classification were selected and compared using the swine posture image dataset that was constructed under real swine farm conditions. The neural network models showed excellent performance on previously unseen data (ability to generalize). The DenseNet121 feature extractor achieved the best performance with 99.83% accuracy, and both DenseNet201 and MobileNet showed an accuracy of 99.77% for the classification of the image dataset. The behavior of sows classified by the DenseNet121 feature extractor showed that the HT in our study reduced (p < 0.05) the standing behavior of sows and also has a tendency to increase (p = 0.082) lying behavior. High dietary fiber treatment tended to increase (p = 0.064) lying and decrease (p < 0.05) the standing behavior of sows, but there was no change in sitting under HT conditions.

• Nutrition Research and Practice
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• v.11 no.3
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• pp.247-256
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• 2017

BACKGROUND/OBJECTIVES: Easy access to intervention and support for certain behaviors is important for obesity prevention and management. The available technology such as smartphone applications can be used for intervention regarding healthy food choices for obesity prevention and management in elementary-school students. The transtheoretical model (TTM) is comprised of stages and processes of change and can be adopted to tailored education for behavioral change. This study aims to develop TTM-based nutrition contents for mobile applications intended to change eating behaviors related to weight gain in young children. SUBJECTS/METHODS: A synthesized algorithm for tailored nutrition messages was developed according to the intake status of six food groups (vegetables, fruits, sugar-sweetened beverages, fast food and instant food, snacks, and late-night snacks), decision to make dietary behavioral changes, and self-confidence in dietary behavioral changes. The messages in this study were developed from December 2014 to April 2015. After the validity evaluation of the contents through expert consultation, tailored nutrition information messages and educational contents were developed based on the TTM. RESULTS: Based on the TTM, stages of subjects are determined by their current intake status, decision to make dietary behavioral changes, and self-confidence in dietary behavioral changes. Three versions of tailored nutrition messages at each TTM stage were developed so as to not send the same messages for three weeks at most, and visual materials such as figures and tables were developed to provide additional nutritional information. Finally, 3,276 tailored nutrition messages and 60 nutrition contents for applications were developed. CONCLUSIONS: Smartphone applications may be an innovative medium to deliver interventions for eating behavior changes directly to individuals with favorable cost-effectiveness. In addition, using the TTM for tailored nutrition education for healthy eating is an effective approach.

• Journal of Community Nutrition
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• v.7 no.1
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• pp.8-20
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• 2005

The study purpose was to examine which factors including health perceptions & behaviors, psychosocial factors, dietary intakes were different by stages of change to reduce fast food consumption among university students. Survey data(n = 341) were analyzed using X$^2$ test or analysis of variance. With respect to stages of change, $17\%$ were in the precontemplation ; $21.4\%$ for contemplation, $19.7\%$ for preparation, 11.7% for action, and $30.2\%$ for the maintenance stage. Frequency of fast food consumption (p < 0.001), health status, interest toward health, and exercising behavior (p < 0.05) differed significantly by stages of change. Demographics and nutrient intakes, however, had no association with stages of change. Those in precontemplation through preparation stages felt more strongly on the advantages such as taste, satiety, cleanness of restaurants (p < 0.001), and diverse menus (p < 0.05). Compared to maintainers or actors, pre-contemplators agreed less to the disadvantages of eating fast foods, including sanitary problems (p < 0.001), overeating, indigestion, decreased vegetable intakes (p < 0.01) and loss of freshness (p < 0.05). Influence of significant others (e.g., friends, siblings, parents) significantly differed by stages of change. Compared with maintainers, those in preaction stages felt less control over facilitators or situations for fast food consumption. These included 'others like fast foods', 'providing standard meals', 'when I don't have foods for meals'(p < 0.001), availability, advertisement, 'socially popular', 'when I feel hungry'(p < 0.01), and 'when I don't like to prepare meals' (p < 0.05). These results suggested that nutrition education be planned considering one's stages of change for fast food consumption. For those in preaction stages, it is desirable to use motivational strategies to increase benefits and remove barriers of change, and help to develop skills to deal with situations or factors for fast food consumption. The support from friends or families is also needed to move to further stages.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.449-460
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• 2013

This study analyzes the processes of change in oral health behaviors induced by oral health education for 23 university students. To this end, we analyzed the changing patterns of the stages of change and motivational components for each oral health behavior. Additionally, we performed an in-depth interview-based investigation of the factors influencing such motivational components. Oral health education was performed twice with a concrete purpose of changing the participants' behaviors in complying with the practice of proper brushing and flossing as the main oral health management, and checking the nutrient facts as a good dietary habit. Upon completion of these two sessions of oral health education, the level of change in oral health behavior was assessed by measuring the stages of change and motivational components for each oral health behavior. In order to gain an in-depth understanding of the reasons for the changes that were demonstrated more markedly during the second education session than during the first session, collective interview surveys were carried out after the second session. The contents of the recorded interviews were categorized into subscales of distinctive concepts on the basis of the items of a health behavior model. The study had the findings as below. First, after the first and second education sessions, some behaviors showed positive changes from lower to higher levels of practice. Second, self-efficacy about oral health behavior was high or perceived barriers were low when its necessity and benefits were clearly perceived. Third, educational features such as the practice and participation-centered education, and examining their own oral conditions influenced the participants' oral health awareness and behavioral changes. There is a need for oral health education capable of leading to practical behavioral changes by establishing concrete strategies of deriving various motivational components at each stage of the processes of change.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.441-450
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• 2015

Purpose: The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea. Methods: We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension. Results: The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake. Conclusion: Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.270-279
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• 2021

Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in "efforts to make the food as bland as possible overall" (P < 0.001), and "serving less soup and stew" (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.174-187
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• 2022

Purpose: This study was performed to evaluate an education program for housewives to reduce sodium intake based on the social cognitive theory. Methods: Housewives (n = 387) received 2 education sessions focused on food purchase and cooking, and completed a questionnaire on their perceptions of environmental, cognitive, and behavioral factors and the stages of behavioral change to reducing sodium intake both before and after the education program. Results: After the education program, the recognition of social efforts for sodium reduction and sodium labeling and experience with low-sodium products increased. Positive expectancies for the prevention of osteoporosis by the reduction of sodium were enhanced while the main barriers in practicing sodium reduction decreased, especially 'interrupting social relationships when dining with others', 'bad taste', 'preference for soup or stew', and 'limited knowledge and skills to practice'. In addition, cognition and nutrition knowledge related to reducing sodium intake were improved on all scores, but the effect on self-efficacy and dietary behavior was limited to only a few items. The percentage of participants in the pre-action stage (including pre-contemplation, contemplation, and preparation stages) for reducing sodium intake decreased from 43.2% before education to 21.5% after education, while that in the action stage increased from 19.6% before education to 43.5% after education (p < 0.001). The education program had the most significant impact on participants who were in the pre-action stage and showed improved scores in all sections. Conclusion: These results suggest that a customized education program for housewives could be an effective tool to reduce sodium intake by improving personal expectancies, cognition, and nutrition knowledge regarding sodium reduction and enabling a greater section of the population to move to the action stage of reducing sodium intake.