• Journal of Nutrition and Health
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• v.28 no.10
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• pp.1015-1021
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• 1995

This study was conducted to evaluate changes in nutritional knowledge, attitudes, behavior intention and behavior in a sample of 27 insulin dependent diabetic students participating in diabetics' camp. Nutritional knowledge related to diabetes, attitudes toward diabetes treatment and behavior intention about dietary changes were tested before and after nutrition education. Six months after nutrition education, an open ended questionnaire about their actual behavior changes was mailed to all participants and 17 of them responded. Pre-and post-testing showed that nutrition education was effective in significant changes in knowledge and in promoting positive attitudes and behavior intention. Increases of knowledge were consistently the same regardless of sex, level of education, regularity of diet, and duration of disease. Compared to male students, female students showed more positive change in knowledge, attitudes and behavior intention. It also appeared that middle school students showed more positive improvement in knowledge, attitudes and behavior than elementary and high school students. A follow-up test showed that their actual behavior changes were not squared with their behavior intention. They pointed out difficulties in having proper amount of meals and snack and the conflict with school time schedule as the major reason for discordance. These findings suggest that nutrition education for diabetics can be effective to improve their knowledge, attitudes and behavior intention and understanding about barriers to behavior change is important for better compliance to the disease.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.197-210
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• 1997

Low energy intakes, poor nutritional quality, and low food diversity are among the factors affecting the nutritional status of elderly in Korea. Therefore, a nutrition counseling and education program was conducted to promote dietary change and to improve nutritional status of elderly. The 7 step program consisted of a individual nutrition counseling and weekly or biweekly group nutrition education programs. Pre- and post-test measurings of dietary behaviors, attitudes, nutrition knowledge, and 24-hour dietary recall data were collected. Positive changes in the attitude related to diet were noted, whereas nutritional knowledge scores were not improved. Significant increases were noted in the frequency of vegetable consumption in female and diversity of food consumption in male. The densities of vitamin C(male & female), $B_1$, $B_2$, and niacin, calculated using the INQ(Index of Nutritional Quality), were significantly improved by nutrition counseling and education programs. These results suggest the appropriateness of nutrition intervention programs for the improvement of elderly nutrition.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.567-579
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• 2018

This study analyzed consumers' recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer's needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

• Korean Journal of Community Nutrition
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• v.17 no.3
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• pp.280-289
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• 2012

The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and ${\chi}^2$-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.

• Journal of the Korean Dietetic Association
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• v.29 no.4
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• pp.230-247
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• 2023

This study aimed to investigate the association between awareness of having a chronic disease with food habits and dietary quality among 320 male manufacturing workers in their 40s. Participants were categorized into groups. The first group comprised workers who were aware of having chronic diseases (ACD, n=160) and had been diagnosed with any one or more of the following major chronic diseases: Metabolic syndrome, hyperlipidemia, hypertension, obesity, and cardiovascular disease. The second group comprised those who had experienced none of the above diseases were classified as a group of people who were a ware of not having chronic diseases (ANCD, n=160). The mean age of the subjects was 44.2 years. The mean weight (P<0.001) and body mass index (BMI; P<0.01) were significantly higher in the ACD than in the ANCD group. The frequency of alcohol consumption and the number of current smokers were not significantly different between the two groups. Dietary attitudes were not significantly different between the two groups. The frequency of egg consumption was significantly higher in the ACD group (P<0.05). Picky eating, vegetable intake, checking nutrition labels, and healthy eating behavior were not significantly different between the two groups. The frequency of exercise was significantly lower in the ACD group compared to the ANCD group (P<0.05). The mean nutrition quotient (NQ) score was 51.9, with no significant difference between the two groups. Based on these results, the awareness of suffering from chronic diseases was not significantly related to dietary attitudes, food habits, and overall dietary quality among production workers. Therefore, there is a need to develop and implement nutrition education programs to inculcate an awareness of health status that can lead to dietary changes.

• Journal of Digital Convergence
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• v.13 no.6
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• pp.287-296
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• 2015

This study was purposed to figure out current situation of part of 273 middle-school girls' dietary behavior and problems, then provide baseline data which helps to develop desirable eating behavior and life style. It appeared that suitable amount of eating(F=6.378, p=.002), degree of unbalanced diet(F=3.542, p=.030), Nutrients intake(F=6.780, p=.001), and life style(F=4.291, p=.015) differs between groups depending on student's subjective physical health status. It turned up that perceived physical health status is related to moderate amount of eating, degree of unbalanced diet, and Nutrients intake(p<0.05). As a results, in the period of adolescent which is a rapid growth period, there should be a systematic and endurable practice of right eating behavior, foods for formation of lifestyle, and convergence education in health area.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.752-771
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• 2012

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• Human Ecology Research
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• v.60 no.4
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• pp.484-496
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• 2022

The purpose of this study was implementing the high-school 'Food Safety and Health' curriculum using the workbook, and to evaluate the educational impact on, and satisfaction of student who participated in class. A total of 109 lessons were undertaken in home economics classes by referring to the 'Food Safety and Health' workbook for 1,154 students attending seven high schools located in seven cities and provinces across the Korea. In order to examine the effects of classes by referring to workbooks, pre- and post-evaluations were conducted by devising a questionnaire about dietary behavior associated with food safety, creative problem-solving abilities, community capacities, and social cooperation capacities. The results of the analysis of the collected data from 674 students who participated in the pre- and post-evaluations are as follows. First, according to the results of the paired t-test conducted to examine the effects of using the workbook in classes on dietary behavior, significant positive changes were observed in the dietary behavior related to food safety, creative problem-solving skills, community consciousness, and social cooperation capabilities. Second, as a result of the students' evaluation of classes by referring to the 'Food Safety and Health' workbook, both satisfaction and interest in the class using the workbook were high, and the difficulty level was deemed to be appropriate. Additionally, it was found that the students actively participated in learning activities. The reason for this appears to be that the aforementioned workbook consisted of various student activities such as experiments, practical exercises, and group activities aimed at strengthening the link between life and education, thus enabling increased student participation.

• Korean Journal of Community Nutrition
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• v.25 no.3
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• pp.179-188
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• 2020

Objectives: The study examined the status on the use of nutrition labeling and nutrition claims among university students as well as the diet quality and nutritional status using the nutrition quotient (NQ) according to the use of nutrition labeling and claims. Methods: A cross-sectional survey was conducted on university students (86 males and 131 females) from March to April in 2019 in Chungbuk area. Results: The percentage of subjects who reported that they recognized nutrition labeling was 80.2% of the total, and 63.8% of them indicated that they used nutrition labeling for their food choices. In addition, 22.6% of the total subjects said that they used nutrition claims. The group of subjects using nutrition labeling showed significantly higher mean scores in balance (P < 0.01), diversity (P < 0.05), moderation (P < 0.01), and dietary behavior (P < 0.001) along with higher mean NQ score (P < 0.001) compared to the group not using nutrition labeling. The group using nutrition claims had significantly higher mean scores in balance (P < 0.001), diversity (P < 0.01), moderation (P < 0.001), and dietary behavior (P < 0.001) as well as total NQ scores (P < 0.001) compared to the group not using nutrition claims. The group of subjects using both nutrition labeling and nutrition claims showed significantly higher mean NQ scores than the group of subjects using either nutrition labeling or nutrition claims (P < 0.05). Conclusions: In this study, university students' use of nutrition labeling and nutrition claims appeared to be related to their diet quality and nutritional status.