• Korean Journal of Human Ecology
• /
• v.24 no.1
• /
• pp.137-148
• /
• 2015

The purpose of this study was to investigate the kindergarten teachers operation and demand of dietary education in Jeonbuk province. The study was carried out using a self administered questionnaire and the subjects were 148 kindergarten teachers. The questions were general characteristics of the subjects, operating status as frequency, place, education time, and training demand on dietary education. The results are as follows. All subjects were female(100.0%), more than half were 20's(62.8%) in their age, teaching career was 31.8% in less than 3 years, and 68.2% in more than 3 years. Frequency of the dietary education operation was 3 times per week(53.4%), place of education were classroom(81.9%), and education time was lunch time(87.5%). Twenty three point eight percent of the subjects recognized the facilities for education was lack, 32.6% of them did the education materials was lack. The desirable frequency of dietary education was 1~2 times per week(40.4%). About two third of the subjects(73.6%) recognized the objects of the dietary education was not only preschool children but also their parents. Most of the subjects(83.8%) had willing to get training, the proper training program was 10 hours(87.8%), and they prefer semester weekday(64.9%) than semester weekend(30.5%). Proper ratio in the core value of dietary education as environment : health : thanks was 31.8% : 40.9% : 27.2%. It is concluded that the demand on dietary education of kindergarten teachers is necessary for their education program in kindergarten.

• Korean Journal of Community Nutrition
• /
• v.24 no.5
• /
• pp.363-373
• /
• 2019

Objectives: This study examined the effects of dietary education experience (home, school, and mass media) on food consumer information literacy. Methods: The study subjects were 454 adult consumers who answered a structured questionnaire. The questionnaires addressed the subjects' demographics, dietary education experience (home, school, and mass media), and food consumer information literacy. The data were analyzed through frequency analysis, mean, standard deviation, t-test, ANOVA, Pearson's correlation, and multiple regression analysis using SPSS Win 24.0. Results: First, the scores of mass media education experience were 3.41 ± 0.64, which was the highest, and 3.15 ± 0.74 for school education experience, which was the lowest. Second, the level of sub-literacies (task definition, information seeking strategy, location and access, use of information, synthesis, and evaluation) showed scores of 3.20 ± 0.72 ~ 3.47 ± 0.68, which were slightly higher than the median. The synthesis literacy was the highest, as opposed to the information seeking strategy literacy, which was the lowest. The location and access and synthesis literacy were higher in women. Third, a significant positive(+) relationship was observed between all sub-literacies and each of three dietary education experiences (home, school and mass media). According to multiple regression analysis, the major variables influencing the sub-literacies of food consumer information literacy were home education, mass media, and school education in that order. Conclusions: The dietary education experience was the highest through mass media. The factor that showed the highest food consumer information literacy was synthesis. The factors influencing the food consumer information literacy were dietary education experience through home, school, and mass media.

• Korean Journal of Community Nutrition
• /
• v.15 no.5
• /
• pp.593-602
• /
• 2010

This study was carried out to examine the effects of nutrition education program developed by Jincheon Public Health Center on preschool children's nutrition knowledge and dietary habits and the parents' dietary attitudes. The subjects of this study were five- and six-year-old children as well as their parents. A 5-week nutrition education program was implemented to 104 children in five day care centers, and 107 children in three day care centers were investigated as a control group. Activity tools designed for each lesson such as puzzles, food magnets, story, songs, Pierrot costume, and balls were used. Nutrition knowledge and dietary habits of children and dietary attitudes of parents were evaluated before and after education. Mean nutrition knowledge score in the education group was significantly higher than that in the control group after education (p < 0.001). Mean dietary habit score of three questions (three meals a day, eating at fixed time, eating breakfast) in the education group was also significantly higher than that in the control group after education (p < 0.01). In addition, parents in the education group showed significantly higher mean dietary attitude score than those in the control group even though they did not receive education (p < 0.001). Our nutrition education program was found to be effective in improving nutrition knowledge and dietary habits in preschool children as well as improving dietary attitudes in their parents.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.6
• /
• pp.952-962
• /
• 2015

The purpose of this study was to investigate the effect of green dietary life recognition and low-carbon green life practice on health-related dietary habits in high school students. The subjects were 367 high school students in the Incheon area. This cross-sectional survey was conducted using a questionnaire, and data were analyzed with the SPSS 20.0 program. According to the findings, green dietary life recognition were categorized into two sub-factors: 'Eco-friendly traditional dietary life', and 'Life of consideration and thanks'. Low-carbon green life practice was 'Low-carbon green life', and health-related dietary habits were categorized into four sub-factors: 'Vegetables-oriented traditional dietary habits', 'Balanced dietary habits', 'Life practice for health', and 'Various cereals intake'. Green dietary life recognition showed a significantly positive relationship with all sub-factors of health-related dietary habits (p<0.05), whereas 'Eco-friendly traditional dietary life' had no significant effect on 'Balanced dietary habits'. Low-carbon green life practice showed a significantly positive relationship with all sub-factors of health-related dietary habits (p<0.01). Students who received green growth education showed significantly higher health-related dietary habits than those who did not (p<0.01). Girls showed significantly higher green dietary life recognitions and low-carbon green life practice than boys (p<0.01). Therefore, more green dietary life and low-carbon green life education programs targeting students are need. Voluntary activities, along with green dietary life and low-carbon green life education will help students improve their health-related dietary habits.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.2
• /
• pp.176-185
• /
• 2018

The objective of this study was to investigate the effect of dietary education on undergraduate student's health, environment, and consideration. A total of 54 participants were recruited from an undergraduate student in Seoul. We conductive quantitative analysis of a structured questionnaire and qualitative analysis of interviews recorded by photovoice. There are significant differences among knowledge, dietary attitude, and food behavior in the field of health (p<0.001). In the field of health, photovoice data were categorized as 'health care practice', 'Korean dietary lifestyles', or 'awareness of importance of health' (p<0.001). In the field of environment, photovoice data were categorized as 'environment-friendly dietary lifestyle' and 'environmental contamination minimization'(p<0.001). In the field of consideration, photovoice data were categorized as 'gratitude for others', 'joy of cooking'or 'eating meals together'(p<0.01). In conclusion, we found that dietary education about health, environment, and consideration may affect healthy dietary lifestyle among undergraduate students. Our findings may warrant further studies to develop significantly effective dietary education for undergraduate students.

• Journal of Korean Home Economics Education Association
• /
• v.27 no.3
• /
• pp.63-77
• /
• 2015

Green dietary education emphasized environmental protection and humanity being conducted in middle schools. To develop effective green dietary education program for adolescents, the factors that affected their green dietary practices has been identified. This study aims to identify psychological factors that drive green dietary practices and effect of dietary education that targets middle school students. Data was collected twice from 242 middle school students in Daegu using a self-administered questionnaire in March and June, 2014. There were significant differences in school achievement, economic level and allowance a month (p<0.05) in the green dietary practices and efficacy of students. Three areas (environment, health and traditional, and appreciation & consideration) which were subgroups of green dietary practices were associated with factors such as family relations, peer relationships, self-competence of self-esteem (p<0.05), and positive and negative feelings of happiness (p<0.001). Green dietary practices efficacy was significantly affected by family relations, peer relationships, self-competence of self-esteem (p<0.05), and positive feeling, negative feeling, and negative relationships of happiness (p<0.001). After green dietary education, interests in green dietary, green dietary practices score, the score of health and environment factors of green dietary practices efficacy significantly higher than before education (p<0.05), but all the factors of self-esteem and happiness did not have any significant changes. This study suggests that green dietary education programs for middle school students could account for psychological factors such as self-esteem, happiness according to gender, school records, economic level and allowance a month to be effective.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.794-801
• /
• 2010

The effects of a nutritional education program featuring cooking activities on 20 preschool children 6 years of age at a kindergarten in the Daegu suburb area. After applying the nutritional education program for 6 weeks, scores of dietary habits, dietary attitude and problematic dietary behaviors increased significantly from 3.68 to 3.83, 3.52 to 3.9 and 3.59 to 3.89, respectively (p<0.001). Problematic dietary habits, such as not eating a variety of foods, overeating, and having an unbalanced diet, were positively affected while problematic dietary behaviors, such as eating too much sweet food and liking instant foods, also underwent favorable changes. Among dietary attitudes, washing bands and brushing teeth before and after meals were the least changed items (0.15 out of 1). To improve dietary habits and behavior of preschool children, nutrition education programs cooking activities must be applied systematically.

• Korean Journal of Community Nutrition
• /
• v.25 no.2
• /
• pp.112-125
• /
• 2020

Objectives: Diet and incidence of chronic diseases are highly related. This study examined the characteristics of dietary safety awareness and competency for chronic disease prevention among adults. Methods: Data were collected from 247 adults in Daegu and Gyeongbuk areas using a self-administered questionnaire in May and June of 2018. Data were analyzed by frequency analysis, χ²-test, factor analysis, reliability analysis, t-test, one-way analysis of variances, and correlation. Results: The results of the factor analysis indicate that dietary safety awareness of health management was classified into chronic disease anxiety and obsession. Awareness of dietary safety management was sub-grouped into difficulty in acquiring knowledge, lack of awareness of over and malnutrition, food safety anxiety, importance of weight management, education requirement for cancer prevention, and knowledge. Dietary safety behavior composed of a balanced diet, unhealthy diet, and health-functional pursuit. Dietary safety management competency was comprised of health management, food management, and cooking. The competency scores of dietary safety management factors were significantly different according to sex, age, and education level (P < 0.05). Balanced diet factor was significantly correlated with knowledge, health-functional pursuit, health management, food management, and cooking capacity factors (P < 0.01). Conclusions: Active education for dietary safety management competency according to age, gender, and education level should provide dietary safety education to reduce anxiety and obsession regarding chronic diseases and sustainable health management.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.4
• /
• pp.333-340
• /
• 2021

This study was performed to improve the effectiveness of dietary education using a food ethics approach. Dietary education is a way of practicing food ethics based on Korean culture. The core values of dietary education and the keywords related to food ethics can be combined into environment·life, health·wisdom, and consideration·happiness. Sustainable dietary life comprises the value system of dietary education based on core values. To reach the ultimate goal of food ethics-sustaining the survival of the human race, the coexistence of humans and nature, the coexistence of humans and humans, and the fulfillment of food requirements are needed. These needs yield certain core principles, including respect for life, environmental preservation, justice, the priority of consumers, dynamic equilibrium, and the priority of safety. The extended ethical matrix with six core principles and three interest groups can be used for an ethical analysis either qualitative or quantitative. It is believed that if food ethics are introduced into dietary education programs, the effectiveness of education can be improved.

• Journal of the Korean Dietetic Association
• /
• v.16 no.1
• /
• pp.62-76
• /
• 2010

This study was conducted to investigate the dietary habits and practices of mothers and their children from 3 to 6 years of age as well as the mother's attitudes about nutrition education. This study focused mainly on two areas: 1) the dietary habits and actual dietary practices of mothers and their children and 2) a mother's perception and need for nutrition education. The results of the regression analysis showed that there was a significant relationship between the dietary habits of mothers and their children's (p<0.05). There was statistical significance in total food frequency intake and the food frequency intake between the mothers and children (r=0.829, p<0.01). The results of the regression analysis showed that the mother's dietary attitude (meal regularity, meal tempo) could positively influence their children's dietary attitude (p<0.01). The mothers showed a high interest in nutrition education; 81.6% of mothers tried to apply nutrition information to their actual dietary life, 77.6% of them recognized the need of nutrition education on preschoolers' dietary life and health, and 75.2% of them wanted to participate in nutrition education program(s) for their children. The percent of mothers that wanted to be offered lectures, food practices and hand-outs were 36.9%, 18.4%, 15.5%, respectively. The combined results of this study showed that mothers sincerely recognize the need for nutrition education and they have a high and deep interest in nutrition education.