• Korean Journal of Community Nutrition
• /
• v.25 no.1
• /
• pp.1-12
• /
• 2020

Objectives: This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior. Methods: The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR). Results: The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 ± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (β=0.447, R²=0.200) and perceived sensitivity (β=0.373, R²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children. Conclusions: In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children.

• Korean Journal of Community Nutrition
• /
• v.8 no.4
• /
• pp.485-494
• /
• 2003

In order to investigate the ramyeon intake patterns, food value recognition, and their effects on blood pressure and blood lipid levels, a total of 385 male students aged 13- 15 years living in rural area were sampled randomly, and they were surveyed using questionnaire. Blood pressure and fasting serum lipids levels of 123 subjects selected among the total were determined. Of the total subjects 80.3％ either liked or liked very much ramyeon and 42.2％ of them were eating ramyeon from 1 to 2 times a week,21.1％ 5-6 times a week, while 11.7％ more than once a day, and 13.1％ less than once a month. They took ramyeon from one (56.8％) to two (25.4％) packs each time. Two-third of subjects consumed entire ramyeon soup or more than half of it. Mostly they added egg or onion to ramyeon and took along with kimchi, cooked rice, danmuji, or dried laver. The food value recognition score about ramyeon was 41.33 out of 100 full grade. Comparing to underweight or normal weight subjects, overweight students tended to take ramyeon more frequently when playing with friends and tended to consume less soup of ramyeon. There was a significant negative correlation between ramyeon intake frequencies and HDL-cholesterol levels (r = -.223 p < .05). Moreover, among the normal body weight students (n = 72) adjusted with relative weight, ramyeon intake frequencies showed not only a significant negative correlation with HDL-cholesterol level (r = -.244 p < .05), but also significant positive correlations with atherogenic index (r : .249 p < .05) and systolic blood pressure (r : .259 p < .05) . These results suggested that frequent intake of ramyeon with limited sidedishes as a whole meal might have negative influences on blood pressure and serum lipid levels. Nutrition education is needed to have correct food value recognition and proper consumption of ramyeon along with the balanced diet. (Korean J Community Nutrition 8(4) : 485-494, 2003)

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.486-493
• /
• 2015

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×10⁴ N/m², of collupulin-treated chicken breast reached 3.0×10⁴ N/m², and of bromelain-treated eye of round beef reached 3.2×10⁴ N/m², respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

• Korean Journal of Community Nutrition
• /
• v.3 no.4
• /
• pp.642-654
• /
• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.3
• /
• pp.303-311
• /
• 2010

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

• Korean Journal of Community Nutrition
• /
• v.7 no.6
• /
• pp.769-780
• /
• 2002

The purpose of this study was to identify the differences in dietary consumption patterns according to the exercise level of Korean adults. The study subjects were the 7,370 Koreans aged 20 years and older of the 1998 Korean Health and Nutrition Survey. The dietary assessment was conducted by means of the 24 hour recall method. Data for individual exercise behavior were collected by interviews as part of the National Health Behavior Survey. Following the analysis of variances the Duncan＇s Multiple Range Test was used to test the differences in food and nutrient intakes among groups with different levels of exercise. Current exercise practices were reported by 22% of the male subjects and 15% of the female subjects. Unlike observations from the American and European studies, a greater amount of meat intake was observed more frequently among high exercises group than among middle and low exercisers in the case of the male subjects. This was reflected in the increasing levels of protein and fat intake in proportion to the exercise levels. However, the food and nutrient intake patterns of female exercisers were quite different from those of the males. The least intake of fatty foods was observed among the high exercisers. Energy intake from fat was the lowest among the high exercisers. These results may imply that the motivation to exercise was quite different between male and female Koreans. This dietary pattern may have a risk of undernution. Summerizing the results, whatever the motivation of the exercise, the Korean exercisers of both sexes had unhealthy dietary pattern. Therefore, nutritional education should be conducted to encourage the eating of a balanced diet along with exercise, among Koreans of both sexes, in order to promote a healthy lifestyle.

• Journal of the Korean Home Economics Association
• /
• v.27 no.4
• /
• pp.167-191
• /
• 1989

The present study was conducted to devlop and appropriate retirement home model for the elderly in terms of clothing and textiles; nutrition, health, and foodservice; housing and environment; and psychological adaptation. Specifically, the purposes of the study were: 1) to provide basic guidelines for clothing by comparing the clothing behavior of the elderly living in the retirement home and those living in their own homes with family, 2) to provide basic guidelines for balanced diet and effective foodservice, 3) to develop an ideal life space and facilities, and 4) to assess the psychological characteristics of the elderly. Questionnaires, observation, experimental method, and survey of literature were used for the study. Clothing behavior showed that the elderly were much concerned about clothing, and they preferred comfortable as well as fashionable designs. The elderly in the retirement homes complained of a lack of quantity and variety in clothing. They preferred natural fiber rather than blended fabrics. Flame resistance, thermal insulation, and flexibility of textile fabrics were found to be prime considerations in manufacturing and selecting clothing materials for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nutrients intakes were generally sufficient, but several nutrients intakes were insufficient. The level of equipment in the kitchens of the institutions was low. Furthermore, the employment rate of dietitians in institutional settings was extremely low. This resulted in a lack of systematic foodservice management. Residents in the institution were generally satisfied with present life space and facilities but this was mainly because of abandonment, adaptation, and past experience. Optimal allocation of residents per bedroom and an adequate design for storage, bathroom, utility room, and dining room were recommended. The comparison of psychological status of the elderly living at home was more stable than those living in an institution. The emotional state of the elderly living in the institution was characterized by loneliness; they did not have close interpersonal relationships or future plans. An appropriate model for the elderly was developed on the basis of these findings.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.281-289
• /
• 1995

The purpose of this paper is to develop the software for the diagnosis and evaluation of the nutritional ingestion status of inviduals or a group of family members who have inhabited in rural and urban, based on the suggested amount of nutrition and foods. This software can be used for the computation for the needed amount of nutrition, which is suitable to the economic conditions of individuals and group of family members, and for the reduction of effort to plan the balanced table menu and effort to manage the diets. However, those commercial softwares were hard to be purchased and expensive for the users, and even if they were purchased, it needs much time and efforts to operate and run the program. Especially those commerical software were not possible to revise when the user has faced with the need to revise and complement the input data according to his situations such as the individuals and the group of family members. The software which was developed to treat the table menu and the nutrition was very limited to the particular persons. That is, the software was not for the evaluation of the nutrition synthetically and reasonably, because it was planed to use for the patients and the group of hospital and research centers. However this software has a merit of providing the table menu and the nutritional diagnosis in that it can show the suggested amount of nutrition, the evaluation of nutrition, the methods of diet, and management of nutrition individually according to the age, sex, amount of exercise, and experience of sickness. The expected effect can be predicted to calculate the lacking amount of nutrition which the individual has taken, and be provided to the suitable table menu. In addition to this, the various table menu is based on the foods which can be purchased easily and inexpensively at any times.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.596-602
• /
• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1132-1137
• /
• 2014

The purpose of this study was to assess the need for nutritional education in male workers living in Busan, Korea. This study surveyed 310 industrial workers at five companies in Busan using a questionnaire. According to the results, need for nutritional education scored 3.60/5.00 points. The usage rate of mass media as a means of acquiring nutritional information was significantly higher (P<0.001) in subjects in their 50s compared to other age groups. Regarding scores on need for nutritional education according to theme, 'balanced eating habits' showed the highest score, followed by 'food safety', 'diet therapy related to a disease', and 'food hygiene and food poisoning prevention'. In terms of frequency of nutritional education, 29.0% of subjects considered 'biannually' to be desirable, whereas 25.8% and 21.0% considered 'annually' and 'quarterly' to be desirable, respectively. The results of this study suggest that nutritional education for industrial workers should be implemented in various ways in accordance with their characteristics. Furthermore, considering workers' low awareness levels of the need for nutritional education, employees are required to take the education in order to encouraged to improve their nutritional status and commit to a desirable diet.