• Journal of Families and Better Life
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• v.24 no.6 s.84
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• pp.1-16
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• 2006

This study aims to investigate the Healthy Family Support Centers'(HFSCs) operational patterns and their programs by surveying 46 HFSC employees in order to prepare for the massive increase of the number of HFSCs nationwide. This study might contribute to not only rebuilding the HFSCs' operational strategies but suggesting visible ideas for the HFSCs' programs. Results were as followed: First, most HFSCs consisted of several teams, i.e., educational team, counseling team and cultural team. However, the number of employees in each team was different from one regional community to another. The most difficult task in the HFSCs' operation was publicity work. Citing the issue of system delivery difficulties, HFSC employees insisted that budgetary deficit was the most difficult obstacle in running the HFSCs. Second was in regards to the programs that each team was planning, performing, and evaluating for each program. The HFSCs' programs were mostly structured around family difficulties or problems that arise according to the family life cycle. Based on these study results, more unified and specialized programs for HFSCs should be developed. In order to achieve this related studies should continue to conducted.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.495-508
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• 2023

Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students. Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input. Results: An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team's previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being. Conclusions: This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students' FL.