• 한국식생활문화학회지
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• 제11권1호
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• pp.23-35
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• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• 대한지역사회영양학회지
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• 제16권4호
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• pp.426-438
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• 2011

This study set out to investigate the effects of 16-week nutrition education and exercise intervention run by a public health center on the physical activities and dietary patterns of obese children at the before, after, and after one month point. After the program, the obese index of the obese children dropped by 5.9% from 38.4% to 32.5%. One month after the end of the program, their obese index increased by 1.4% to 33.9% (p < 0.001). The obese children's hours of walking of physical activities increased to 2.6 hours from 1.2 hours after the program and remained at the 2.6 hours range one month after the end of the program (p < 0.01). The total scores of their food habits increased to 10.4 points from 9.1 points after the program and 10.3 points one month after the end of the program with significant differences (p < 0.01). The total scores of their eating behavior made a significant increase to 6.5 points from 5.3 points after the program and then dropped to 5.9 points one month after the end of the program (p < 0.05). As for changes to their dietary pattern scores according to the obese index, only the food habits scores showed significant main effects of term (p < 0.05). According to these results, there is still a need to develop proper programs to help them increase regular exercise, improve their physical activities by cutting down time with TV, computer, Internet, and video games, and enhance their nutritional knowledge and to provide them with ongoing management and guidance until the improved food habits and eating behavior become part of their habits.

• 한국식생활문화학회지
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• 제13권4호
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• pp.383-391
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• 1998

This study was conducted to find the effect of in-class nutrition education and exercise program for obese adolescent boys in Taegu with the nutrition knowledge test before and after education program and anthropometric measurement. The subjects were consisted of a normal group (NG; n= 13) and an obese group (n=30). The obese group is divided into two groups; obese group A (OG-A; n=12), participated in a ten-week nutrition education only; and obese group B (OG-B; n=28), participated in a ten-week nutrition education and exercise program. The anthropometric data of the three groups were increased after the nutrition education program. However the obesity index(BMI, R hrer, WHR, Skinfold thickness) of OG-B were significantly decreased after the programs. The nutrition intake data were also changed after the nutrition education program. Especially the intake of carbohydrate was significantly decreased in OG-B from $421.5{\pm}155.9g$ to $349.0{\pm}41.0g$ (p<0.05) after the nutrition education program. It was noted that the intake of Ca was significantly decreased in all three groups after the nutrition education program. The mean score of the nutrition knowledge test also significantly increased from $13.7{\pm}3.1$ to $17.8{\pm}3.0$ after the nutrition education program. The result strongly suggested that nutrition education program should be successful if the obese adolescents and their parents especially mothers participated in the same class. In summary, nutrition education and exercise programs were effective on reducing obesity of obese adolescents. Nutrition knowledge of obese adolescent was significantly increased after nutrition education program.

• 한국식생활문화학회지
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• 제24권5호
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• pp.570-580
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• 2009

The purpose of this study was to evaluate the multilateral weight control program provided by the university health care center for female college students. The program was 8weeks long and composed of nutrition consultation, exercise, and behavior modification. Nutrition education focused on a low calorie and balanced diet, increasing the intake of protein and micronutrients and reducing carbohydrate and fat consumption. Evaluations were made upon completion of an 8-week program and upon follow-up at 6 months after the end of program. A total of 92 women completed the 8-week program, while 20 completed the follow-up survey. Upon completion of the 8-week program, significant decreases in body weight, BMI, body fat (kg), and %body fat were observed, and muscle mass was also reduced. The total energy and carbohydrates intake were also significantly decreased in subjects with weight loss, while the percentage of subjects whose consumption of protein, calcium, iron, vitamin $B_1$, $B_6$, and niacin did not meet the EAR, were decreased. The blood values of glucose, total cholesterol and HDL-cholesterol were decreased. The follow-up survey revealed that the subjects continued to lose weight after completion of the program. In addition, a Mini nutrition assessment revealed that diet quality improved, especially with respect to reductions in the consumption frequency of fried, greasy and salty food. In conclusion, the multilateral weight control program with diet education for female college students was effective for long lasting weight control and improved dietary behavior. Nutrition education for weight reduction should focus on balanced nutrition as well as lowering the total caloric intake.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.376-389
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• 2012

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.182-193
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• 2012

The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.

• 대한한의학회지
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• 제34권1호
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• pp.146-159
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• 2013

Objectives: The purpose of this study was to evaluate the effects and develop the role and contents of the atopic dermatitis care program with Korean medicine in a public health center. Methods: The data were collected from 180 parents and 43 kindergarten teachers who participated in a child care program with Korean medicine. The program ran from April to October of 2012. The atopic dermatitis conditions of children were reported by SCORAD index; the questionnaires to measure effect and satisfaction of the program were composed of demographic items, children's life habit change checklist, etc. The questionnaires were executed before and after the program. Results: The SCORAD index total scores decreased (1.3908) after the program, especially itching scores (1.1) and sleep disorder scores (0.5693) significantly. The satisfaction with the program was 88% and 77% of parents and teachers groups, respectively. Making food and treatment were mentioned as the best program. The Children's food preference for junk food, irritability, and anger also decreased after the program. Conclusions: From this study, the atopic dermatitis care program with Korean medicine is worthwhile for treating atopic dermatitis.

• Journal of Nutrition and Health
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• 제37권7호
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• pp.576-584
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• 2004

The purpose of this study was to evaluate the effects of Web-based nutrition education program for junior and senior high school students. Three materials, which were printed materials on Group I, WBI (Web-Based Instruction) leaflet on Group II and the web-based nutrition education program developed in the antecedent research, were applied for 564 students in 3 junior high school and 4 senior high school in Seoul during 4 weeks. Pre-test was done from October 21 to October 26, 2002 and post-test was done from November 25 to December 13, 2002. The statistical data analysis was completed using SPSS WIN (ver. 11.0) for descriptive analysis, t-test and ANOVA. According to the evaluation of effectiveness for web-based nutrition education program, nutrition knowledge, food attitude, food habit and nutrient intake were not significantly improved but positively. And on the evaluation of effectiveness for nutrition education program by materials, WBI was more effective educational materials than WBI leaflet and printed materials. Consequently nutrition knowledge, food attitude, food habit and nutrient intake were improved positively but not significantly using WBI, which was due to the instructional period of the only 4 weeks. Therefore long-term instruction should be required for effective nutrition program, as well as more WBI nutrition education program for high school students would need to be developed in the near future in that WBI was effective material on nutrition education.

• 대한지역사회영양학회지
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• 제20권3호
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• pp.165-177
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• 2015

Objectives: Based on individual and environmental characteristics of low-income children, we developed a nutrition education program for school-aged children from low-income families according to effective use in social welfare centers. Methods: We conducted in-depth group interviews to assess program needs in 28 participants, 10 low-income school-aged children and 9 of their care givers, 9 social workers and 9 care-givers. Theoretical backgrounds of our program were heath belief model and social cognitive theory considering motivation, action and environment characteristics. Results: Based on the findings of this qualitative study, we developed major program themes and contents. Five selected key themes were 'balanced diet', 'processed food', 'food hygiene and safety', 'Korean healthy traditional diet', and 'family cooking' to induce changes in dietary behaviors. Main findings of in-depth group interviews included 'child's active participation', 'simple and easy to understand messages', and 'environmental constraints' such as a lack of child care at home, limited budget of social welfare centers, and less qualified educators for nutrition and health. Each lesson was constructed as a 1-hour program particularly emphasizing activity-based programs, including cooking and teamwork exercises. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding diet behavior. Conclusions: We developed a nutrition education programthat is rarely available for low-income children in Korea, considering theoretical bases. Further studies are needed to validate our program.

• 대한영양사협회학술지
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• 제6권2호
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• pp.125-135
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• 2000

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m². 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.