• Journal of Nutrition and Health
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• 제40권3호
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• pp.270-280
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• 2007

This study was performed to investigate the effects oi nutrition education program in physical health, nutritional status and health-related quality of life (HRQoL) of the Elderly in Seoul. Nutrition education program was consisted of healthy eating, prevention and diet therapy of obesity, diabetes, cardiovascular disease, and osteoporosis. Seventy eight free-living elderly people (13 male, 65 female), aged ${\geq}60 $ years participated in this program. Before and after nutrition education program, we surveyed the general characteristics, physical health, general health, nutrition status, and health-related quality of life to the subjects. All the subjects were divided into program completers (N=47) and noncompleters (N=31). All the data were analyzed by student t-test, chi-square test, paired t-test, and marginal homogeneity test using SPSS 9.0 version at p<0.05. After nutrition education program, physical activity and ADL maintained, however IADL improved in program noncompleters. In eating habits, 'slow eating' significantly improved in program completers in program completers. Nutrition knowledge and recognition scores were significantly increased in both groups, and accuracy score was significantly increased in program completers. However, nutrient-intakes of %RDA were not significantly changed in both groups, and it seemed to be more influenced by other factors such as 'family income' or 'family type' than by the nutrition education program. In HRQoL, social functioning was improved after nutrition education program in both groups (p<0.05). The nutrition education program has more effects on the program completers than on the noncompleters, and it is also needed social supports for the Elderly to fulfill their nutrient requirements.

• Journal of Nutrition and Health
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• 제37권10호
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• pp.938-945
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• 2004

The purposes of this study were to survey the present situation of nutrition education in junior/senior high school, to analyze the difference between the favorite subjects on students and the existing subject done by dietitians on nutrition education, and then to identify the subjects of nutritional education for junior/senior high school students. Self-administered questionnaires were given to dietitians and students and 142 of the 200 dietitians (71.0%) and 479 of the 564 students (84.9%) responded to the questionnaire on the nutritional education. According to the survey results, 76.1 % of school dietitians currently were doing nutrition education for students while the other 23.9% didn't have such education programs even though they recognized the necessity strongly. The target of nutrition education was student rather than parents or teacher generally and the principal measuring method for nutrition education effect was change of plate waste and leftover'. It was found that significant difference in the collector and source of nutritional education information between junior and senior high school dietitians (p< .05) . About ninety-eight percentage of dietitians felt that nutrition education should keep pace with meal service and this meant that almost respondent recognized the necessity of nutrition education for students. Because the most serious one among operational problems of nutrition education program was lack of enough time owing to too many affairs as dietitian, junior and senior high schools should support so that dietitians would share enough time for nutrition education. And also, a gap was existed between actual and favorite subjects on nutrition education. Significant differences existed in the following subjects; 'basic concept of food and nutrition', 'disease and nutrition', 'food culture in the world', 'cooking and culinary art', 'food of the 24 divisions of the year in the lunar calendar', 'food waste and environmental issue', 'food habit and food behavior', 'exercise and nutrition' (p< .001) 'table manner', 'food and individual sanitation', 'recommended dietary allowance' (p < .01) and 'menu planning' (p< .05) .Finally, 24 subjects of nutritional education were selected based on the survey results. These subjects would be expected to be able to contribute the effective and interesting nutrition education program for junior and senior high school students.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.566-577
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• 2004

The present study was conducted to investigate the effect of nutrition education program on anthropometric values and boichemical index in obese children who live in Gumi city. The subjects were 16 obese boys, 20 obese girls with obesity index over 130 and 36 of their parents. The nutrition education was carried out by the professional personnel such as doctors, professors, and dietitians. The children were provided with well-balanced lunch meals and had 40min-lectures on the reasonable weight management, 40 min-games and also had regular exercises (stretching, swimming) for 90 mins everyday during 2weeks of the program. The parents had 90 min-lectures on childhood obesity, diet therapy, behavior modification, and exercise for 6times. After the program, obesity index, BMI, % body fat were significantly decreased (p < 0.05) in boys and obese index, BMI, % body fat and WHR were significantly decreased (p < 0.05) in girls. Blood cholesterol and TG levels of girls were significantly decreased (p < 0.05). These findings show that the well-designed nutrition education program for obese children can be an effective approach to help them to improve their anthropometric values and biochemical index.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.316-326
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• 2009

The purposes of this study were to identify the significance of a nutrition teacher, to analyze the importance of competence as a nutrition teacher and to evaluate the importance and difficulty for duties of nutrition teachers. The questionnaire was distributed to 554 preliminary teachers and a total of 468 usable data were collected with 84.5% of response rate from August to October 2006. The statistical data analysis was completed by using SPSS Win (ver. 10.0) for descriptive analysis, t-test, ANOVA and ${\chi}^2-test$. The results were as follows: Preliminary nutrition teachers expected that conversion of a school dietitian into a nutrition teacher could lead to systematic and constant nutrition education and come into synergic effect by doing meal service with nutrition education. For a teacher's competence, all three paradigms were perceived as important. It was evaluated to be high for a knowledge factor in the empirical analytic paradigm, a personality factor in the practical interpretive paradigm and an attitude factor in the critical emancipatory paradigm. And 'a knowledge for nutrition and sanitation (4.59)' and 'an ability to raise a self-management capacity for right food habit and dietary life (4.59)' were showed as most important in a nutrition teacher. It appeared that both important and difficult duties of nutrition teachers were nutrition education, nutrition counseling and sanitation quality of nutrition education; the most necessary solution was to develop a reference and program for nutrition education (37.4%). In conclusion, the systematic supports of district offices of education and associated institutions as well as sustained efforts of preliminary nutrition teachers for themselves should lead to establish a successful system of nutrition teachers.

• 한국보건간호학회지
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• 제18권1호
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• pp.132-142
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• 2004

Purpose: The study was to test the effects of nutrition education program changing the dietary self-efficacy and dietary practice of elementary school children. Method: The study was designed as a nonequivalent control group pretest-posttest design. The subjects of the study were 70 boys and girls in the fourth grade of elementary school in Seoul. They were devided in two groups evenly : control group and treatment group. The control group participated in the nutrition education with 4 sessions for 4 weeks. data were collected by self-reported questionnaires(dietary self-efficacy and dietary practice) from the 28th of August to the 10th of October. 200l. Result: 1. A hypothesis that 'the elementary school children who participated in the nutrition education may get higher points on dietary self-efficacy than the elementary school children who did not participated' has been adopted(t=-6.36. p<001). 2. A hypothesis that 'the elementary school children who participated in the nutrition education may get higher points on dietary practice than the elementary school children who did not participated' has been adopted(t=-5.03. p<001). Conclusion: The nutrition education is an effective nursing intervention strategy for elementary school children by supporting them form positive dietary self-efficacy and improve dietary practice.

• Journal of Nutrition and Health
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• 제38권10호
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• pp.873-879
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• 2005

Impact and process evaluations were performed in order to verify the effectiveness of a public health nutrition program developed for child-bearing aged women in Korea. Participants included 58 high school girls who were divided into two groups. Each group received four 50 - 60 minute nutrition education lectures regarding healthy eating, osteoporosis, constipation and nutrition labeling in every two weeks. Each session took 50- 60 minutes. Regarding nutrition knowledge, there was a significant increase of degree of perception (p = 0.0004) , but no change in degree of accuracy after implementation (p = 0.9522) . Nutrition education was also effective in attitude change, showing more participants were ready to change their eating behaviors in terms of meal regularity (p = 0.0455) and less processed food intake (p =0.0143) . After implementing nutrition education, effective behavioral changes were observed in milk consumption (p =0.0037) and meal regularity (p = 0.0882) as well as daily activity such as stair use (p = 0.0701) . However, nutrition education had no effect on body mass index and perceived health status. In process evaluation conducted by a 9 item questionnaire, grand mean score was $4.17 \pm$0.72 out of 5. Proportion of items with scores higher than 4 ranged $68-91\%$. These results suggest that the nutrition education program used in this study was effective and useful. For a wider use of this program, more research was recommend for a strategy development of program diffuse. (Korean J Nutrition 38(10): 873$\sim$879,2005)

• Journal of Nutrition and Health
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• 제55권3호
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• pp.390-405
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• 2022

충북지역 65세 이상 노인들의 조리실습을 병행한 영양교육의 효과를 연구한 결과에서 위생, 식습관, 영양지식, 만족도 모든 항목에서 1, 2차연구에 지속적으로 참여한 지역 (괴산, 보은, 진천)이 위생, 식습관, 영양지식, 만족도 점수 모두 유의적 (p < 0.001)으로 높은 것으로 나타났다. 고령사회에서 65세 이상 인구가 20%이상인 초고령 사회로 빠르게 진입하고 있는 우리나라 농촌지역에서는 고령층의 식생활 향상을 통한 건강증진 및 질병예방을 위한 효과적인 영양교육이 필수적이라 사료된다.

• 대한영양사협회학술지
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• 제19권3호
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• pp.287-297
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• 2013

This study examined the effectiveness of nutrition education and program using the diet rice bowl during a four-week diet program. Thirty-eight female college students were randomly assigned to a nutrition education (NE) group or a nutrition education and diet rice bowl (ND) group. The mean energy intake of the NE and ND group during the program was 1,130.8 kcal and 1,287.4 kcal, respectively. The total energy intake of both groups were significantly decreased during the program. In addition, the change of body weight and fat in both groups significantly decreased during the program. The NE group lost 2.8 kg of body weight and 1.4% of body fat, while the ND group lost 2.5 kg of body weight and 1.2% of body fat. The changes in total cholesterol and LDL-cholesterol in both groups also significantly decreased during the program. However, there were no significant differences in the changes of body weight, body fat mass, the total cholesterol and LDL-cholesterol between the two groups. This study could not identify a weight reduction effect of the diet rice bowl, however, this may be due to subjects' infrequent use of the diet rice bowl by their frequent meal skipping and eating-out in our study. Therefore, further studies regarding the compliance to the diet rice bowl should be conducted to examine its effectiveness on weight control.

• Nutrition Research and Practice
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• 제3권4호
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• pp.315-322
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• 2009

This study was designed to evaluate the effect of individualized diabetes nutrition education. The nutrition education program was open to all type 2 diabetes patients visiting the clinic center and finally 67 patients agreed to join the program. To compare with 67 education group subjects, 34 subjects were selected by medical record review. The education program consisted of one class session for 1-2 hours long in a small group of 4~5 patients. A meal planning using the food exchange system was provided according to the diet prescription and food habits of each subject. Measurements of clinical outcomes and dietary intakes were performed at baseline and 3 months after the education session. After 3 months, subjects in education group showed improvement in dietary behavior and food exchange knowledge. In education group, intakes of protein, calcium, phosphorus, vitamin $B_2$, and folate per 1,000 kcal/day were significantly increased and cholesterol intake was significantly decreased. They also showed significant reductions in body weight, body mass index (BMI), and fasting blood concentrations of glucose (FBS), HbA1c, total cholesterol, and triglyceride. However, no such improvements were observed in control group. To evaluate telephone consultation effect, after the nutrition education session, 34 subjects of the 67 education group received telephone follow-up consultation once a month for 3 months. The others (33 subjects) had no further contact after the nutrition education session. Subjects in the telephone follow-up group showed a decrease in BMI, FBS, and HbA1c. Moreover, the subjects who did not receive telephone follow-up also showed significant decreases in BMI and FBS. These results indicated that our individually planned education program for one session was effective in rectifying dietary behavior problems and improving food exchange knowledge, and quality of diet, leading to an improvement in the clinical outcomes. In conclusion, our individualized nutrition education was effective in adherence to diet recommendation and in improving glycemic control and lipid concentrations, while follow-up by telephone helped to encourage the adherence to diet prescription.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.582-591
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• 2005

The purpose of this study was to examine the effect of nutrition education about the Korean food guide to middle school students on food intake measured by food frequency. Three hundred first graders were sampled from two coeducational middle schools located in the small city of Chungnam area, and divided into 167 (74 boys, 93 girls) education groups of one school and 133 (70 boys, 63 girls) non education groups of the other school. Nutrition education was given to the education group for a total of 16 hours and no education to the non education group during the same period. After education, average nutrition knowledge scores of education group increased from $6.40\pm2.17\;to\;6.81\pm1.56$ significantly especially boys with a high range of increase and girls no increase. Dietary habit scores improved significantly from $46.2\pm6.5\;to\;49.1\pm6.2$ in both boys and girls of education group. Of the knowledge and dietary habits, ability of choosing a balanced meal, biased eating to some food, and taking diverse foods at every meal improved significantly in education group. In non education group no significant increases of either nutrition knowledge scores and dietary habit scores were shown. In addition education group showed significant increases after education, in the intake frequencies of rice$\cdot$noodle$\cdot$loaf bread, kimchi, green and yellow vegetables, and soybean$\cdot$soybean curds by 0.27, 0.23, 0.40 and 0.32 servings per day, compared with non education group. These changes were greater in girls than in boys. According to these results, it can be concluded that nutrition education about the Korean food guide improved effectively not only student's nutrition knowledge and dietary habits, but also healthy food intake ability. It is necessary to prepare long-term and continuous school-based nutrition education programs for the students to get into a habit of healthy food intake.