• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.345-353
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• 2002

A survey was carried out to investigate the breastfeeding knowledge, breastfeeding rates ultra related factors among women in Seoul and the Chungbuk area, in order to obtain baseline data for the development of an education program on breastfeeding. Subjects included 671 lactating mothers who visited public health or pediatric centers, between December, 1999 and February, 2000 and were interviewed using a questionnaire. The results are as follows: In the breastfeeding knowledge, most of the subjects (93.4%) know correctly that 'breastfeeding is better for a baby's emotional development than formula feeding,'whereas only half of the subjects (51.7%) answered correctly the question on whether 'formula is more nutritious than breastmilk.'The breastfeeding rates were about 57%, 40%, 33% and 12%, respectively for baby's aged 1, 3, 6, and 12 months. These results showed that the breastfeeding rate rapidly decreased with the baby's age. Lower breastfeeding rates were associated with high educational level (college graduate and above), high income, mothers'employment, no experience of attending breastfeeding education programs, and no planning on breastfeeding prior to pregnancy. There was a significant relationship between the level of knowledge and breastfeeding practice; the higher the knowledge score, the higher the breastfeeding rate. In conclusion, an education program should be developed and offered for each low breastfeeding rate group, in order to promote breastfeeding.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.157-169
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• 2008

On the general trends of weight control for slimness, this study surveyed and compared eating attitude influenced by eating disorder, eating habits, and nutrition knowledge by obesity index in middle school girls. The purpose of this study was to investigate the eating disorders and eating habits, and analyzed these data by degree of obesity. This will provide basic information of nutrition education for adolescents who need to have proper body shape and dieting habits. This survey was conducted to one of girls' middle school in Incheon and all the data was analysed by SAS(Statistical Analysis System) program. The average height, weight and PIBW were 158.7cm, 48.2kg, and 93.9% in students. However, 50.8% of students were underweight or severely underweight. Most of female students perceived that they were normal or overweight even though they had underweight or normal. There was a significant difference in experience and intention of weight control by degree of obesity. In the overweight group, EAT-26 score tendency was high, especially preoccupation with losing weight(factor 1). It shows that obesity index had meaningful correlation with EAT-26 score and factor1. In dietary habit, overweight group showed more irregular meals tendency, and overeat frequently. On the other hand, this group had lower frequency and of smaller amount snacks. The intake frequency of meals and snacks showed in the affirmative way regardless of degree of obesity. The average score for nutrition knowledge about calorie and weight control was low. Correct answer rates were increased in higher overweight group. In conclusion, teenage girls who concerned too much about their slim body image need to be educated about accuracy concept of the body image. Also, practical and systematic nutrition education should be done for the correct nutrition knowledge and its application ability of individuals.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.512-524
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• 2019

Objectives: The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate. Methods: A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification. Results: The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, 'needs to provide nutrition counseling in children's hospitals', 'providing nutrition counseling services in working hospitals', and 'whether there is a nutrition counseling room' scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, 'self-assessment of food allergy knowledge understanding level', 'awareness of open oral food challenge (OFC)', 'recognition of the need for education and counseling on food allergy for patients / guardians', and 'food allergy related educational experience' scored higher among holders of clinical dietitians certificates than in non-holders. Conclusions: Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.

• Clinical Nutrition Research
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• v.12 no.2
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• pp.99-115
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• 2023

Patients with colorectal cancer may experience symptoms such as diarrhea, nausea, and anorexia, during surgery and chemotherapy, which can increase the risk of malnutrition. In addition, dietary habits play a key role in the onset of colorectal cancer; therefore, it is necessary to improve dietary habits to prevent recurrence during treatment after diagnosis. In this study, a clinical nutritionist conducted 4 interviews for patients diagnosed with colorectal cancer and scheduled for colectomy: before surgery, after surgery, 1st chemotherapy, and 2nd chemotherapy, and provided nutrition care for each treatment course to determine its effects on nutrition status and disease prognosis. Significant weight loss but no decrease in muscle mass was observed during treatment. Body fat mass, although not statistically significant, showed a decreasing tendency. The percentage of people who responded 'yes' to the below items increased after compared to before receiving nutrition education: 'I eat meat or eggs more than 5 times a week,' 'I eat seafood at least three times a week,' 'I eat vegetables at every meal,' 'I eat fruits every day,' and 'I eat milk or dairy products every day.' These results indicate that the patients changed their dietary habit from a monotonous eating pattern to a pattern of consuming various food groups after receiving nutrition education. These results suggest that continuous nutrition care by clinical dietitians, according to the patient's treatment process, can help improve the patient's nutritional status and establish healthy eating habits.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.416-423
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• 2013

This study analyzed the reasons for continuing education among dietitians. An internet-based survey of 622 dieticians was conducted from August 31, 2012 to September 12, 2012. Based on data from the Participation Reasons Scale (PRS) questionnaire, factor analysis was conducted by principle component analysis for the extraction of major factors. Subsequent reliability analysis was performed by assessing Cronbach's ${\alpha}$. The ANOVA-test was performed to compare the participation reason scores for each factors according to general characteristics. Statistical analysis was performed using SPSS ver.17.0, and P<0.05 was considered significant. Factor analysis for the participation reasons revealed four types of factors. These factors were "maintenance and development of professional competencies", "interaction and responsibility of professionals", "job stability and personal profits" and "services for customers" respectively. Among the participation reasons, "maintenance and development of professional competencies" was the first reason with a 29.34% variance. In addition, the participation reasons for continuing education differed according to age (P<0.05), the highest level of education (P<0.05), workplace (P<0.01), and work experience in dietetic area (P<0.001). In conclusion, continuing education programs for dietitians should focus on effectively developing and promoting professionalism.

• Korean Journal of Human Ecology
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• v.24 no.1
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• pp.123-135
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• 2015

In order to examine allergic disease experience rates of students at atopy and asthma friendly elementary schools located in Chungcheongnam-do and investigate their dietary behaviors, a survey on 250 parents of first to third grade students at four rural-type atopy and asthma friendly elementary schools was conducted. The number of students who had experienced allergic symptoms (allergic group) was 102 (40.8%). their breastfeeding duration was shorter than that of the non-allergic group (p<.001) and the former's weaning foods-feeding had started earlier than the latter's (p<.01). Regarding the eating habits, the non-allergic group was found to have breakfast and dinner better than the allergic group (p<.001). The number of students eating fruits as snacks was largest in the allergic group at 73 (71.6%), and as for the non-allergic group, their rate of eating fruits, milk and dairy products, and cookies and fries was at 25.7%, 22.3%, and 20.3%, respectively. A high percentage of the allergic group ate three times or less per month the animal food groups and dairy products (p<.001). Accordingly, for improvement in dietary behaviors of students who have allergy against food, nutrition education on regular eating, balanced intake of food, adequate intake of snacks and meals for proper growth and development and precise diagnosis of allergy-triggering food are necessary. In particular, as education on food allergy, implementation of practical education such as appropriate nutrition counseling by nutrition teachers is urgent beyond the one-way educational method of school newsletters.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.149-155
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• 2005

This exploratory study investigated the software programs utilized by clinical dietitians and their perceptions on the use of information technology. The study focused on the use of specialized software for dietetics, general software for any office use and the Internet. A self-administered survey was used to collect data from clinical dietitians identified in the Kentucky Dietetic Association Directory 2003-2004. The survey was conducted in March through April, 2004. A total of 22 responses were collected, which yielded a response rate of $68\%$. Findings suggest that computer use has become a routine for optimal clinical practice ; major specialized software programs are used for nutrition assessment, nutrition analysis and menu development. Use of specialized software appears to be unassociated with dietitians' age and years of experience ; however, the associations are indicated between use of specialized software and education level as well as their specialty ; word processing and spreadsheet are the major general software used. Internet is used mainly for information search and communication. Respondents perceived that overall work efficiency and productivity significantly increased with computer use. The complexity of software is the major barrier encountered so training is the most needed support by the department. Strategic promotion on the use of specialized software should be targeted to the management team of the hospitals/facilities.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.781-793
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• 2002

This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N＝183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents＇ experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• Journal of the Korean Applied Science and Technology
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• v.40 no.3
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• pp.547-559
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• 2023

The purpose of this study was to identify the influencing factors of Korean adolescents' consumption of convenience foods based on a bio-psycho-social model. Data were obtained from the 15th (2019) Korea Youth Risk Behavior Survey, which involved a nationwide representative sample of 57,303 middle- and high-school students. As a result of the study, gender, grade, and atopic dermatitis were biological factors of convenience food intake in adolescents. The psychological factors were perceived stress level, experience of depression, suicidal ideation, subjective sleep sufficiency, perceived health status, physical activity, and current smoking and drinking. And nutrition and meal education, breakfast frequency, subjective academic achievement, subjective economic status, and family living together were sociological factors that affected adolescents' convenience food intake experience. Therefore, it is necessary to provide effective nutrition education programs and provide emotional support to manage healthy eating habits of adolescents. In addition, family members of adolescents should be included in education.