• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.1
• /
• pp.17-28
• /
• 2017

The objectives of this study were to assess food intake frequency and food behavior of infants and toddlers by using the Nutrition Quotient (NQ). A total of 368 subjects (infants 111, toddlers 257) in Ganghwa county were analyzed in this study. The NQ was examined using an NQ questionnaire, which consisted of 19 food behavior checklist items. The items were grouped into five categories: balance, diversity, moderation, regularity, and practice. All data were statistically analyzed by SPSS 20, and significant difference was evaluated by Student's t-test and $x^2-test$. The BMIs of infants and toddlers were $16.54kg/m^2$ and $16.01kg/m^2$, respectively. The frequencies of consumption of vegetables and fruits were higher (p<0.001) in girls and toddlers compared to boys and infants, respectively. Food behavior of meal regularity (p<0.001), breakfast eating (p<0.001), and chewing well (p<0.001) were also higher in toddlers compared to infants. Total NQ score of infants and toddlers were 62.05 and 64.91, respectively, which were within medium grade. The NQ score of toddlers was higher than that of infants (p<0.0.5). NQ score was positively correlated with parent's education, monthly income, age, and exercise. Therefore, children and their parents need proper nutrition education and counseling to correct their eating habits and improve their nutritional status.

• Nutrition Research and Practice
• /
• v.15 no.sup1
• /
• pp.41-52
• /
• 2021

BACKGROUND/OBJECTIVES: Curfew due to the coronavirus disease 2019 (COVID-19) pandemic could influence health behaviors in people, especially in children, who can easily acquire unhealthy eating habits. This study aimed to investigate the effect of COVID-19 on weight, health behaviors including eating habits, physical activity, and sedentary behavior in children aged 6-15 years in Saudi Arabia. SUBJECTS/METHODS: We conducted a cross-sectional online survey that included 280 children aged 6-15 years in Saudi Arabia during the COVID-19 curfew. The survey included questions on sociodemographic characteristics, anthropometric measures, and health behaviors including eating habits, physical activity, and sedentary behavior. RESULTS: We observed a significant difference in the body mass index before and after the COVID-19 pandemic (P < 0.001). Children significantly tended to skip breakfast, along with a decreased intake of dairy products and fast food (P < 0.001). Moreover, children were less physically active and significantly tended to be involved in leisure screen-based activities, including watching TV and use of computer/games (P < 0.001). CONCLUSIONS: This study provides evidence for the negative influences of the COVID-19 curfew on health behaviors, including eating habits, physical activity, and sedentary behavior in children in Saudi Arabia.

• The Korean Journal of Community Living Science
• /
• v.22 no.2
• /
• pp.299-310
• /
• 2011

To establish good dietary behavior for middle school students, this study was conducted to analyze the needs of nutrition education and eating attitudes of 373 middle school students(boys 171, girls 202) in Hwaseong city. Using questionnaires, results were gathered and analyzed. Dietary behavior, food group intake and the needs of nutrition education were scored by a five-point Likert scale. Chi-square and student t-test were done for significant gender difference. The correlation between the needs of nutrition education with dietary behavior and food group intake was obtained by Pearson's r. The dietary attitude of 'try to eat first' and 'eating fast' were higher score in boys than in girls(p<0.05). Most of the students thought they didn't have any nutritional problems(71.8%). Nutrition education was considered necessary(54.9%) for proper growth and development(53.0%) in middle school. But 45.1% of students did not suggest by the reasons of 'short time to change'(28.2%), 'more effective in home'(27.4%). The appropriate time of nutrition education was pre-school(28.2%) or elementary school(27.4%), once a week(boys 51%, girls 71.3%) in frequency(p<0.001), and the information acquired by TV/Radio(30.0%) and internet(26.6%). Students(46.0%) wanted to know about 'growth and nutrition'. They were to learn information on the 'healthy growth'(4.10) and 'adolescent nutrition'(4.03). The vegetables group consumption and the thought of dietary attitude 'try to modify bad eating habits' were correlated with almost all categories of desired nutrition education. Through these results, good eating habits would be attained by nutrition education. A nutrition education program would require an expert teacher for middle school students.

• Proceedings of KHEA Conference
• /
• 1997.07a
• /
• pp.110-110
• /
• 1997

• Proceedings of the Korean Nutrition Society Conference
• /
• 2001.05a
• /
• pp.315.2-315
• /
• 2001

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1147-1155
• /
• 2014

Adolescence is the most important period of healthy development. The purpose of this study was to evaluate the food recognition, snack preference, and dietary behavior of 1st grade of middle and high school boys and girls. Subjects were 5,554 students from 16 schools with healthy tuck shop and 3,406 students from 9 schools without healthy tuck shop in Seoul, Korea. Students from schools with healthy tuck shop are significantly higher than control group for facility satisfaction and hygiene satisfaction (all p<0.05). For fruit, the preference (p<0.05) and recognition (attitude, p<0.001: intention, p<0.05: eating habit, p<0.001: social-environment, p<0.001: self-efficacy, p<0.001) of students in schools with healthy tuck shop are significantly higher than those in schools without healthy tuck shop. For the habit of checking the manufacturer, students in schools with healthy tuck shop were significantly higher than students in schools without healthy tuck shop (p<0.05). The result suggested that we have to create an environment in which fruits can be purchased easily at a tuck shop and to educate adolescents for the importance of healthy food purchasing behavior. In conclusion, healthy school tuck shop had a positive effect on accessibility to healthy food.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.5
• /
• pp.760-770
• /
• 2014

The purpose of this study was to measure the nutrition knowledge, dietary attitude, eating behavior, physical ability and locomotion of 5-year-old-children, and thereby to provide the fundamental information necessary to develop a nutritionrelated physical education program. A survey was performed on 143 5-years-old boys and 113 girls. The results were as follows. The average score in the nutrition knowledge item, was 7.22 out of a possible 10 points; in the dietary attitude item, 32.46 out of 50 points; in the eating behavior item, 26.67 out of 40 points. According to body measurement, there was a significant difference in height by gender (p<0.05), Significant differences in muscle mass and basal metabolic rate were also observed by gender (p<0.001). Gender also influenced the flexibility and reflexibility (p<0.001), with significant difference in balance of the right side (p<0.01). Although this study was limited by its cross-sectional study design, the body muscle (p<0.05) and basal metabolic rate (p<0.05) were observed to have a positive relation with nutritional knowledge. In addition, there was a significant positive correlation between nutritional knowledge and dietary attitude (p<0.01). According to the results, it is necessary to develop a long-term and systematic program with the combination of nutrition and physical education to develop correct dietary habits and for the balanced growth of children.

• Journal of Korean Biological Nursing Science
• /
• v.18 no.2
• /
• pp.87-93
• /
• 2016

Purpose: This study was done to identify the relationships between body mass index, nutritional knowledge and the health promotion behavior of nursing students. Methods: Participants consisted of the entire 330 members of the student body of a Korean nursing college. Variables included body mass index, nutritional knowledge and health promotion behavior as well as demographic variables. Data was analyzed by frequencies, ANOVA and Pearson's correlation with the SPSS/Win 21.0 program. Results: The mean score for body mass index was $20.23kg/m^2$ for nutritional knowledge, $14.27{\pm}3.07$ on a total 20-point scale, and for health promotion behavior, $3.03{\pm}0.34$ on a 4-point scale. Nutrition knowledge positively correlated with health promotion behavior (r=.368, p<.001). Health promotion behavior positively correlated with underweightness (r=.120, p=.005), normal weight (r=.212, p<.001), negatively correlated to overweightness (r=-.351, p<.001), and obesity (r=-.413, p<.001). Nutrition knowledge positively correlated to underweightness (r=.155, p=.005), and normal weight (r=.346, p<.001), negatively correlated to overweightness (r=-.548, p<.001), and obesity (r=-.342, p<.001). Conclusion: In order to enhance the effective health promotion behavior of nursing students, it is important to actively intervene to improve body weight control behavior and nutritional knowledge. Therefore, developing an educational program for improving nutritional knowledge and body weight control behavior of nursing students is recommended.

• Nutrition Research and Practice
• /
• v.15 no.1
• /
• pp.106-121
• /
• 2021

BACKGROUND/OBJECTIVES: The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home. SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis. RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention. CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.

• Journal of Nutrition and Health
• /
• v.45 no.4
• /
• pp.390-399
• /
• 2012

The objective of this study was to develop and evaluate the construct validity of a Nutrition Quotient (NQ) for children. In a previous report (Kang, et al., 2012), the food behavior checklist for children's NQ, consisting of 19 items, was grouped into a 5-factor structure according to the exploratory factor analysis: balance, diversity, moderation, regularity, and practice. In this study, the construct validity of the NQ was assessed using a confirmatory factor analysis. Elementary school students (n = 1,393) from six large cities completed the NQ test. Indicator tests suggested an adequate model fit (goodness of fit index = 0.9613; adjusted GFI = 0.95; standardized root mean square residual = 0.0464; chi-square test statistics of < 0.001 p-value, 82.1), and item loadings were significant for all subscales (p < 0.05). The standardized path coefficients were used as the weights of the items. The NQ and the 5 factor scores of the student were calculated by the obtained weights of the questionnaire items. Logistic regression was applied to find the significant factors in order to affect a specific nutrient status. The receiver operation characteristic curve analyses were performed in order to find diagnostic cut-off points of the five factors. The food behavior checklist for children's NQ would be a handy and suitable instrument for evaluating dietary behaviors of Korean children.