• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.229-236
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• 2006

The study investigated the hygienic practice attitudes of 500 housewives living in the Seoul area through survey. The suey questionnaire evaluated general information, purchasing behaviors, 4 parts of hygienic practice attitude and the associated factors. The subjects were mostly full-time housewives aged in their $30{\sim}40's$, high school graduates from middle-class families who had been married for $6{\sim}10$ years. The mean score for hygienic practice attitude was 2.9 out of 5 point scale, representing a fairly low hygienic practice attitude except for food preparation area(3.4 pt.). Factors affecting hygienic practice attitude were age, occupation, and marriage term. Practice attitude was positively correlated with age (p<0.01). Full-time housewives had better practice attitude. Housewives with <5 and >26 years of marriage showed inferior practice attitude (p<0.05). In addition, food purchasing behaviors were strongly related to hygienic practice attitude. Housewives gathering hygiene information from mass media maintained a significantly higher practice attitude (p<0.05), and so did the housewives focusing on 'nutrition' and 'freshness' when fish and frozen foods were purchased (p<0.05). In contrast, housewives focusing on cost had a significantly lower practice attitude (p<0.05). In conclusion, the level of hygienic practice attitude of housewives was fairly low and was affected by age, occupation status, marriage term and several aspects of purchasing behaviors. Therefore, it is extremely important to conduct training and education for housewives to improve their hygienic practice attitude and awareness of hygiene.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.137-148
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• 2010

This study was conducted on 175 child-care teachers, who participated in in-service education, to research the methods to improve child-care teacher's nutrition management capability for infants and children. Investigated results of child-care teachers' nutrition knowledge, dietary attitude status, and needs on nutrition education in child-care centers are as follows: The score of child-care teachers' nutrition knowledge was 10.83 points out of 15, which is about 72%. Total score increased as teachers' age but not significantly different from their career duration, since teachers who have a child-care career less than 5 years acquired 10.91 points, which is higher than 10.64 points of teachers having more than 5 years of child-care career. Teachers' average recognition to the nutrition knowledge was 90.6%, increased significantly by the older they are, and decreased according to the accumulation of their career. The average accuracy of the nutrition knowledge was 79.7%, increased in proportion to the teachers' age. The marks of child-care teachers' dietary attitude were 41.3 points (possible score range 5-50) and 83%, older teachers tended to have more desirable dietary attitude. As indicated by the increment of child-care career, the score of emotional attitude tended to be increased but which of cognitive and behavioral attitude showed a declining tendency. Nutrition information which child-care teachers were mainly interested in were correct selection of food (58.1%), obesity and weight management (52.7%), and nutrient content of food (44.9%). Nutrition education contents which child-care teachers needed were 'nutritious food and menu for child' (72.2%), 'health management of child' (69.2%) and meal management of child (40.2%). Nutrition education methods, which child-care teachers considered as of desirable ones, were cooking class of small scale (31.8%), visiting class at child-care center (26.5%). In consequence, the nutrition knowledge and dietary attitude of child-care teachers were not good and showed different issues by age and career duration. Therefore, it is requisite to intensify nutrition management courses in child-care teachers' qualification and in-service education courses which has actual necessity and suitability based on teachers' age, career, and the type of child-care center, and to disseminate these through public health centers and child-care & education information centers to pursue the efficient balance of nutrition education programs.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.86-96
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• 2000

Food service management without nutrition education in school foodservice is hardly to improve nutritional status of school children. Therefore, this study was attempted to evaluate the effectiveness of nutrition education. The nutrition education was done for 82 5th grade children of 2 elementary school in Inchon. It has been performed for two month from Sep. 6 to Nov. 11, 1999. Also, to evaluate the effects of nutrition education, subjects were taken pretest for food habit, attitude, nutrition knowledge, and dietary intake through the questionnaires. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 1) The average height and weight for subjects are 141cm and 34.4kg. Most of the subjects had 2 siblings. 83.8% of the subjects has never been taken nutrition education. Otherwise, 85.2% of the subjects responded that they need a nutrition education. 2) For the food habit test results, the posttest mean scores increased. Food habit on vegetables showed significant difference between pretest and posttest(p<0.05). 3) The attitude test did not show the significant difference between pretest and posttest. 4) For the nutrition knowledge test result, the pre and posttest means were 47.59 and 57.12 respectively(p<0.001). 5) The correlations of food habit, attitude, and nutrition knowledge was positive relationship between food habit and attitude in the pre and posttest. 6) Intake frequency of foods increased for the most foods except meat, egg, milk, and drink as compaired pretest with posttest. Cereal, fish, and oil intake was significantly increased. 7) The intakes of most nutrients were increased, among which carbohydrate, fiber, calcium, and vitamin C intakes significantly different after education. The education period of this study was too short to improve their eating behavior and food choice and may need a long-term education and development of materials for nutrition education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1158-1163
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• 1999

The purpose of this research is to measure nutrition counseling effects for improving iron status. The major components of the nutrition counseling were iron, MPF(Meat, Poultry, Fish) and vitamin C rich diet therapy, the provision of nutrient supplements and eatting attitude education. Fifteen female volun teers participated and the mean level for hemoglobin(Hgb), hematocrit(Hct), serum iron(S Fe), total iron binding capacity(TIBC), serum ferritin(SF) of subjects was 11.9±1.3g/dl, 37.0±2.7%, 57.7 ±33.9 g/dl, 409.1±56.2 g/dl, 8.6±3.5ng/ml, respectively. To evaluate the effect of iron status improvement by the nutrition couseling, 10 subjective symptoms, hematological indice and eating attitude were measured after implementation the nutrition counseling. Some subjective symptoms such as 'cold hands and foot', 'slow to recover', 'reduced concentrate', 'poor memory', 'inflammed inner mouth' were improved significantly. The hemoglobin, hematocrit, mean cell volume(MCV), mean cell hemoglobin(MCH) and mean cell hemo globin concentration(MCHC) were increased significantly. And eating attitude was improved significantly as well. It is suggested from the results that the nutrition counseling of this study can be effective to improve iron status.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.269-275
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• 2010

The current exploratory study attempted to investigate the influence of environment-friendly agricultural products(EAPs) perception on EAPs consumption behavior. The survey was conducted to parents of elementary school in Chung-buk area by the help of homeroom teachers of each school. Out of 500 questionnaires administered, a total of 305 completed questionnaires were returned, yielding a response rate of 61%. Regarding buying behavior, 89.6% of respondents have ever bought EAPs, among them, 52.9% usually bought in a mart. The reason to buy EAPs was mostly safety(57.6%), nutrition & health(30.4%), and quality(7.0%). The 11 items representing the attitude and knowledge were analyzed, resulting in three distinct dimensions-'attitude', 'knowledge', and 'concern'. The knowledge level of EAPs was slightly higher than medium. Concerning the influence of EAPs perception on EAPs consumption behavior, the more having high knowledge and attitude level on EAPs, the more lead to the EAPs consumption behavior. This implicit the importance of education to enhance the knowledge level and positive attitude towards EAPs.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.361-372
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• 2022

Objectives: The purpose of this study was to explore the effectiveness of the STEAM (Science, Technology, Engineering, Arts, and Mathematics) education program on the use of specific food groups in improving nutrition-related knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitude. Methods: We selected two classes at a kindergarten in Jeollabuk-do, South Korea. A total of 44 kindergarteners from the two classrooms participated in this study. The experimental group and the control group were formed with 22 students each. The experimental group attended 11 STEAM classes on the use of the grain, fruit, and milk food groups. First, we performed the paired t-test to examine changes from pre-to-post classes for both groups. Then, we used ANCOVA to compare post-test scores between the experimental and control groups with the adjustment of pre-test scores. Results: The results demonstrate that the STEAM education program on the use of the food groups significantly improved (1) nutrition-related knowledge and attitude, and dietary behavior (P < 0.001), (2) creative problem solving (P < 0.001), and (3) STEAM attitude (P < 0.001) in the intervention group when compared with the control group. Conclusions: The STEAM education program on the use of food groups is effective in enhancing nutrition knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitudes among kindergarten students.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.658-665
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• 2015

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.779-788
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• 2011

The purpose of this study was to provide fundamental data on the importance of eating breakfast by analyzing the dietary habits, dietary attitude, dietary behavior, and nutrition knowledge between of male high school students according to breakfast eating status. The subjects consisted of 400 male high school students living in Chungnam. There was no significant difference according to grade, height, and weight between students who skipped breakfast and those who ate breakfast. Further, satisfaction and perception about body weight were not statistically different between the two groups. Regarding relationships with friends, to the response 'I have a lot of relationships with friends' was 25.5% in the skipping breakfast group and 45.7% in the eating breakfast group. The academic records of the students who ate breakfast were much higher. Meal regularity, meal satisfaction, and dietary attitude of the eating breakfast group were better than those of the skipping breakfast group. Regarding the level of nutritional knowledge, students who skipped breakfast scored $7.6{\pm}2.9$ points while the students who ate breakfast scores $7.9{\pm}3.1$ points, indicating no significant difference. The students who ate breakfast had better friendships, higher academic achievement, and better dietary behavior and attitude. Therefore, it is necessary to increase nutrition education and reduce the skipping of breakfast through a variety of methods, such as school food service and simple recipes for Korean food. It should also be considered that nutrition education for parents be widely provided.

• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.574-581
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• 2005

The purpose of this study was to investigate nutrition knowledge, dietary attitude and a food habits of middle school students. The study was carried out through questionnaire. The subjects were 431 middle school students (boys 298, girls 133) in Chonbuk area. In nutrition knowledge, there were no significant differences in total scores between boys and girls. However, the girls showed higher score in knowledge of weight control than boys did (p<0.05). In dietary attitude, there were significant differences in attitude of 'balanced meal (p<0.05)', 'sufficient protein intake (p<0.01)', 'food diversity (p<0.001)' and 'overeating(p<0.00)' between boys and girls. The boys showed better dietary attitudes than the girls did. In food habits, there were significant differences in the rate of skipping breakfast (p<0.05), the rates of skipping dinner (p<0.001), the frequency of snacks (p<0.05), the type of snacks (p<0.05) between boys and girls. The girls showed higher rates of skipping a meal and frequency of snacks than the boys did. It suggests that gender should be considered for an effective and practical nutrition education for middle school students to improve dietary attitudes and food habits.

• Journal of Community Nutrition
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• v.3 no.1
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• pp.30-35
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• 2001

The purpose of this study was to determine the effect of nutrition instruction using a curriculum guide on nutrition knowledge attitudes and food behaviors of students in a junior high school home economics course. We used three instruments co collect data: a nutrition knowledge test, a food and attitude instrument containing four scales, and a two-part food behavior assessment form A quasi-Solomon four -groups experimental design was used One experimental group was pretested taught nutrition via the curriculum, and posttested A Second experimental group which was not pretested was taught nutrition via the curriculum and posttested One control group was pretested and posttested and a second control group was only posttested Neither control group receive food and nutrition instruction until after the study was complete The results indicate that the experimental group had significantly improved knowledge scores and improved attitude scores on the scale entitled Eating New Foods Nutriton Affects Health Caring about Nutrition Significant changes were observe in posttest scores on the food behavior assessment form Key findings useful in understanding the impact of education on adolescent food choices were that 1) study participants nutrition knowledge improved 2) their attitudes toward nutrition became more positive 3) their intention to include more high-nutrient foods in their diet increased significantly.