• 한국조리학회지
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• 제7권2호
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• pp.133-156
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• 2001

By study on the paterns of intake according to regulation of neal among men and women in seoul, Eating habits′ improvement in quality can be encouraged. The study shows that the more regular meal the group have, the fewer they eat out and less instant food they have. Additionally, they are less likely to have an unbalanced diet, and make "kimchi" in their own way, and keep and follow their own menu. Also, this group leads a rregular life and takes a 3 - minute walk. In nutrition, they have taken lessons about nutrition, and know a need of those lessons. So they practice what they learn better compared other groups.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.93-101
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• 2016

Objectives: This study investigated the improvement of food habits and eating behavior of cancer patients during treatment through the continuous nutrition counseling and monitoring. Methods: Thirty cancer patients during treatment were participated in this study, and the first nutrition counseling and the first and second monitoring were conducted after 2-3 week intervals. Results: As a result of the nutrition counseling and monitoring, all patients improved to a great extent to consume 3 meals a day. The frequency of having breakfast was significantly increased with the nutrition counseling and continuous monitoring as well. The meal fixed quantity was stabilized and the eating speed slowed down as more nutrition counseling were done. The snack intakes of patients did not show any significant difference after the nutrition counseling but showed a slight decline after the monitoring. The frequencies of eating out and a late-night meal significantly decreased after the monitoring. The intakes of fish, meat, vegetables, milk and fruits needed for a well-balanced diet significantly increased as more nutrition counseling were done. The intakes of processed food were significantly decreased after the nutrition counseling and the intakes of fast food were significantly decreased as more nutrition counseling were done. The water intake of patients also significantly increased. In the eating behavior related to health, the frequency of drinking alcohol significantly decreased after nutrition counseling consultation and no patients had dietary supplements after the first monitoring. Conclusions: These results suggested that continuous nutrition counseling is effective in improving eating habits of cancer patients.

• 한국식품조리과학회지
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• 제28권1호
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• pp.57-66
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• 2012

This study was carried out to investigate the effect of nutritional knowledge on food habits of male employees in Korea. A questionnaire was developed and distributed to 265 male employees of Seoul and Kyunggi area in Korea. The data were analyzed by t-test and ANOVA using SPSS (ver 12.0). Regarding the general aspects of subjects, the highest percent of ages were between the age 21-30 year old. Most respondents were graduates from a university. About twenty percent of male employees' average income was 1-2 million won per month. Most of their families were nuclear families. Eighty three percent of the respondents did not experience any education on nutrition and obtained food and nutritional information from television and internet. The respondents had a high level of perceived knowledge (86.2%); yet, the accuracy of knowledge was lower than the perceived knowledge (72.31%). Regarding the nutritional knowledge, single groups showed a lower score than married groups and groups living with family. Higher nutritional knowledge correlated with higher educational levels, among man in their twenties and thirties. With regards to their eating habits, the frequency of food intake within a weekly period was significantly different; a large percentage of respondents had high frequencies of instant food, alcohol consumption, and smoking. The higher scores regarding dietary habits were for age groups ranging from 41-60 year old, married individuals, nuclear family groups and educational groups with university degrees. Based on the results of this study, male employees have problem concerning food habits in that they are unbalanced and have a tendency to skip meals. Therefore, for the improvement of nutritional status and eating behavior of male employees, the importance of nutrition needs to be emphasized with proper nutritional education programs.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.183-194
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• 2011

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

• 대한영양사협회학술지
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• 제17권2호
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• pp.130-141
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• 2011

This study was conducted to develop a nutrition education workbook to improve picky eating in children and to evaluate the effect of nutrition education using this developed workbook. The developed workbook focused on 2nd and 3rd grade students and consisted of five units. The contents included: multi-grain, vegetables (2 units), fish, and milk. The activities, including observation, and learning the roles and names of the foods, were developed mainly to increase motivation for eating a balanced diet. This workbook was developed from April to December 2008, and was applied at 15 elementary schools containing 1,674 students from April to September 2009 in Changwon City, Korea. We evaluated changes in knowledge before and after education on nutrition, eating behavior, dietary habits, and educational activities using self-administered questionnaires. The children demonstrated significant improvements in nutritional knowledge (P<0.001), eating behavior (P<0.001), and dietary habits (P<0.001). Most of the children answered that the education program was helpful and exciting. Based on these results, we believe that the developed workbook is suitable for children picky eaters, and hope it will be used in the field of child nutrition education.

• 한국조리학회지
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• 제20권5호
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• pp.119-123
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• 2014

This study was intended to investigate food habits, dietary variety and the effects of nutrient intake of female college students. Food habits such as regularity of meal time, repast of breakfast, lunch, and supper, and duration of meal were assessed via a self reporting questionnaire, 24 hrs recall method for nutrient intake was obtained from 155 female college students in Yangju-si. Dietary variety was assessed by dietary diversity score(DDS). The mean height and weight of the subjects were $161.25{\pm}3.52cm$ and $52.26{\pm}4.52kg$, respectively. The dietary habits of female college students was generally inadequate. In the survey of dietary habits, the ratio of skipping breakfast 3~6 days a week in total subjects was 87.09%, showing a rather higher ratio of skipping breakfast. In the evaluation of nutrient intakes by DDS, subjects who had higher DDS had significantly higher nutrient intakes of energy, protein, carbohydrate, fiber, calcium, phosphate, iron, vitamin A, vitamin C, and cholesterol(p<0.05). There was a great difference in nutrient intakes, suggesting the risk of nutritional imbalance. These findings suggest that nutritional education based on female college students' eating variety and dietary habits(regularity of meal time, skipping breakfast and night snacks per week, and duration of meal) may be required to improve dietary variety. it is considered that the improvement in dietary habits will contribute to the improvement of nutrition.

• Journal of Korean Biological Nursing Science
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• 제23권3호
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• pp.188-198
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• 2021

Purpose: This study targeted female university students in their 20s and created an antioxidant improvement program with a health contract, one of the behavioral modification therapies, based on King's (1981) 'goal attainment theory.' The aim of this study is to investigate the effects of physiological indicators, eating habits, dietary attitudes, and health behaviors by conducting a walking exercise and anti-oxidation diet program with reinforcement therapy. Methods: This study had a nonequivalent control group pretestposttest design. There were a total of 50 participants, with 25 participants in the experimental group and 25 participants in the control group and the study period was 10 weeks. The antioxidant improvement program consisted of walking and antioxidant diet education with health contracts. Data analysis was statistically processed using the SPSS/WIN 24.0 program. Results: The program showed a high achievement rate by providing continuous motivation and positive reinforcement during the program, and it affected the eating habits, dietary attitudes, and health behavior. Besides, physiological variables, such as antioxidant indices and body composition showed positive changes. Conclusion: This study, based on the goal attainment theory, confirmed that antioxidant improvement program is an effective nursing intervention for continuous health promotion through interaction and exchange between healthy participants and researchers.

• 한국식품영양학회지
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• 제26권3호
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• pp.329-338
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• 2013

This study is conducted to compare the problems affecting dietary habits and health status between a long-term exercise group and non-exercise group of males older than 50 years. Most subjects of the two groups consider regular exercise to be the most important factor for maintaining health, and recognize hypertension as the number one concern. The most common nutritional supplement among subjects is multiple vitamins, and sleeping time range from 6~8 hours. Breakfast fasting rate was 15.9% among non-exercise group (NEG), where overeating and eating out rates were higher among exercise group (EG) when comparing to NEG. Fasting rates of breakfast, and consumption rates of milk and dairy products, vegetables such as kimchi, and fruits and fruit juices are higher among the EG. Overeating and eating out rates are lower among NEG, whereas eating rates of proteins like meat, fish, eggs, beans, fried foods, high-fat meats carbonated drinks, ice cream, and salt intakes are higher. Rates of health, dietary habits, and nutrient intakes are higher among EG. Energy intakes among the two groups were below the standard level, Vitamin $B_2$ intake is low in EG, and folic acid and calcium intakes were higher in NEG. The exercising group care more about health, eating habits and nutrient intakes, and low smoking rates are being observed. Thus, specific dietary improvement programs for adult men, are required, and it is necessary to consider the practice of nutrition education.

• 보건교육건강증진학회지
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• 제31권4호
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• pp.37-49
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• 2014

Objectives: The aim of this study was to evaluate the effects of a lifestyle modification program for Korean adults with cardiovascular disease risk factors on their health behaviors and health status. Methods: A total of 448 adults with abdominal obesity and additional cardiovascular disease risk factors(high blood pressure, low HDL-cholesterol, high triglyceride or high blood glucose) were randomly assigned to either an intensive intervention group (IIG, n=216) or a minimal intervention group(MIG, n=232). Participants in the IIG received lifestyle modification program which consisted of health counseling with nutrition assessment, health booklet and health diary, while those in MIG received minimal information. Results: The participants in the IIG significantly improved dietary habits(p<.05), retrained eating(p<.001), external eating(p<.01) behaviors, leisure time physical activity(p<.05), dietary self-efficacy(p<.01), exercise self-efficacy(p<.01) and MetS score(p<.001) after 3 months. In addition, the participants in the IIG showed more improvement in dietary habits(p<.05) compared with those in the MIG. Conclusion: The lifestyle modification program was effective in improving some health behaviors, behavioral determinants and cardiovascular risk factors for a short term.

• 한국식생활문화학회지
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• 제23권5호
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.