• Nutritional Sciences
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• v.5 no.4
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• pp.245-255
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• 2002

This study was designed to investigate body image, objective and subjective measurements of body size and shape, eating behavior, and weight control practices in 650 Korean adolescent girls; 500 of the subjects were 14 years old and enrolled in middle schools, while the remaining 150 were 17 years old and enrolled in high schools. Subjects responded anonymously to a self-administered questionnaire. The results showed that average height and weight of the subjects were 157cm and 49.5kg, respectively, while subjects ideal heights and weights averaged 164cm and 48kg, respectively. The ideal adult body heights and weights proposed by the subjects averaged 172cm and 55kg respectively. Over 50% of the subjects were dissatisfied with their body image; the degree of dissatisfaction with body image was higher in those who believed themselves to be fat. Most of the subjects wanted to lose weight and had tried to lose weight. Self-reported weight control practice methods included reducing food intake (31.9%), skipping meals (29.6%), exercise (25.8%), using slimming machines (6.9%), and using diet pills (5.1%). The heavier the subjects weight was, the greater the difference between the subjective and objective evaluations of body size. The body image scores of subjects who perceived themselves as fat were significantly lower than those of subjects who perceived themselves as normal or underweight. The difference between subjective and objective evaluations of body size, and the degree of obesity, were significantly higher in those subjects who had experience of weight control than those who had no experience of weight control. These results suggest that nutrition and health education programs for adolescent girls should be researched and implemented in order to establish a more realistic body image, positive habits in weight control, and healthful eating habits.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• Journal of Korean society of Dental Hygiene
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• v.23 no.5
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• pp.361-368
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• 2023

Objectives: This study investigated the oral health and quality of life of patients with hypertension using the raw data of the 8th National Health and Nutrition Examination Survey, the second year (2020) and 1,269 subjects were analyzed. Methods: The data underwent frequency analysis, descriptive statistics, general linear model analysis, and linear regression analysis using SPSS Statistics 26.0. Results: The quality of life (EuroQol-5 dimension: EQ-5D) of patients with hypertension was surveyed at 0.92 points/1 point. Quality of life according to general characteristics showed significant differences in gender (p<0.001), age (p<0.001), household income (p<0.001), and education level (p<0.001). Quality of life according to oral health showed significant differences in chewing discomfort (p<0.001), speaking discomfort (p<0.001), oral examination (p=0.004), toothache experience (p=0.020), subjective oral health (p<0.001) and oral care product use (p=0.006). Factors affecting quality of life were gender, age, household income, education level, chewing discomfort (B=-0.027, p=0.018), speaking discomfort (B=-0.049, p=0.026), toothache experience (B=-0.018, p=0.027) and subjective oral health (B=0.022, p<0.001). Conclusions: Based on the above results, it was confirmed that the oral health of patients with hypertension is a factor influencing the quality of life; thus, it is considered that it will be used as basic data for research on measures to improve oral health and quality of life.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.588-598
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• 2013

This study was conducted to assess needs of educational mobile application (App) development for nutritional management and information on pregnant women. A total of 105 pregnant women were investigated on general characteristics, dietary habits, health behavior and needs for contents and composition of the application. The mean age of the subjects was 31.9 years and the mean gestation period was 25.4 weeks. The rate of skipping meal was 39.0% and the rate of irregular meal time was 46.6%. The consciousness of the meal as balanced nutrition and health was 19.9%. Eating out at least forth a week was 35.3%. Obtaining information about pregnancy and childbirth were internet (35.3%), hospital or health center (19.9%), books (17.1%), experience (15.2%), mobile (8.6%) and friends or acquaintances (4.8%). If the application is developed, subject replied 'frequently use' (51.4%), 'when needed' (47.6%) respectively. The favour topic in developing application were 'nutrition information of pregnant and fetal' (36.2%), 'weight management, feeding' (33.3%), 'food choice and cooking' (21.9%), 'shopping' (5.7%), 'example of menu' (1.9%), 'effect of smoking, drinking, exercising' (1.0%). The favorite content was 'include sufficient amount about information' (44.8%). Depending on the age and education level, the best age for pregnancy group have significantly higher ability for utilize and information gathering than old age pregnant group. Also the best age for pregnancy group have high demands of design, convenience and various contents in App development. Therefore, mobile application (App) for pregnant women could be widely used as an effective dietary guide.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.525-535
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• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

• The Korean Journal of Food And Nutrition
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• v.2 no.2
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• pp.1-7
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• 1989

This investigation revealed not only the women's actual condition of dietary habits, but also the factors related to the formation of them. The subjects were 400 women at Seoul area. The results were as follows. 1. It was observed that their home descipline, the school education and consciousness were all related to the formation and their dietary habits, And that the practice and experience of preparing mea Is were most important in order to cultivate their good dietary habits 2. Actual condition of dietary habits were generally not satisfactory.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• Journal of Korean Academy of Rural Health Nursing
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• v.5 no.2
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• pp.63-73
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• 2010

Purpose: The purpose of this study was to identify the effect of a community-based health promotion program for elders. Method: The research design was a nonequivalent control group experimental design. The participants were 415 elders who were above 65 years of age (mean age: 80.7, experimental group: 126, control group: 289). For 4 months, the health promotion project which consisted of health education and activity related to smoking, drinking, nutrition and exercise was given to the experimental group. Data were analyzed using descriptive statistics, ${\chi}^2$-test, and t-test with the SAS V8e program. Result: After the intervention, the experimental group showed a higher level of health promotion behavior compared to the control group in health education experience, exercise, smoking, and drinking. There were no differences between the experimental and control groups for nutrition, or high risk drinking and smoking. Conclusion: The results of this study show that the health promoting program for elders provides useful information in developing effective community-based programs and can be recommended as effective interventions to improve the health promoting behavior of elders.

• Journal of Korean Public Health Nursing
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• v.21 no.1
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• pp.95-101
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• 2007

Purpose: The purpose of this study was to determine the incidence of unintentional-injury and to identify factors related to the high incidence of unintentional-injury in the community in order to provide useful data for the development of prevention and intervention programs aimed at reducing unintentional-injury incidence. Methods: This study utilized data obtained from cross-sectional national surveys conducted for the 2001 National Health and Nutrition Survey targeting 37,769 individuals aged between 0 and 99 years old, which was performed using a face-to-face interview method. Demographic characteristics, unintentional-injury experience, types of injury, and attributes of health behavior were included in the study instruments. Results: About 1.3% of the subjects had experienced unintentional injury that required hospitalization at least once during the past year. Age older than 40 years, male gender, lower education, lower income, and blue collar workers were all significantly and positively associated with increased risk of unintentional-injury. Among the health behavior variables, sleeping less than 6 hours, drunk driving, and binge drinking were significantly associated with unintentional injury, while traffic accidents and falls/slips constituted 80% of all unintentional injuries. Conclusion: Public health efforts to reduce unintentional injuries should target high-risk populations such as males, those with low income and education levels, and binge drinkers.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.29-40
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• 2015

This study analyzed purchasing characteristics of local agricultural products and processed products as well as evaluated operation programs for Changnyeon festival participants. The purchasing rates of local agricultural products and processed products at this festival were 63.6% and 49.1%, respectively, and the main purchased crops were onion (42.6%) and garlic (20.7%). Drinks (43.6%) were highly purchased processed products. The recognition (95.3%) and preferences (98.4%) for Changyeong local agricultural products were high at this festival. Subjects (72.5%) responded that public relations were effective for sale at this festival, and evaluation of the operation program for the festival was $3.51{\pm}0.74$ (total score 5 points). Satisfaction with the experience event (37.7%) and exhibition event (33.6%) were high at this festival program, whereas participants gave low rates for art exhibition and sale events of local agricultural products (16.2%), cooking education (14.7%), direct education program (12.9%), and games (12.1%). This festival was an effective means of public relations, although purchase effects were not significant. This result suggests that the festival is necessary for planning a program to increase purchasing.