• 대한지역사회영양학회지
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• 제3권3호
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• pp.410-422
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• 1998

To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was mo9st important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

• Nutrition Research and Practice
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• 제4권6호
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• pp.522-527
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• 2010

Cardiovascular disease is a leading cause of death and disability and remains so in the future. The aim of this study was to detect the impact of a 6-month diet intervention on cardiovascular risk factors in postmenopausal Iranian women. It was a randomized controlled trial that carried out in the East Health Clinic in Ahvaz-Iran. This study started on June 2007 and was completed on May 2008. A total 64 healthy postmenopausal women recruited and randomly assigned to the intervention group (35) and control (29). Over the six months follow-up, the intervention group received five educational sessions (two face to face and three lecture discussion classes with slide demonstration) at the first month. These sessions were about menopause, cardiovascular disease and healthy diet. Every participant in the intervention group received one face to face education session at the $3^{rd}$ month, and also received a telephone call at the end of each month starting with the second month to remain on the diet. Pre-intervention and post-intervention anthropometric measurements, blood pressure, blood lipids and dietary intake were assessed. Data analyzed using the SPSS version 15. Descriptive (means and SD), univariate (paired-t test, Chi-Square and Independent T-test) and multivariate (GLM Repeated Measure) statistics were used. Participants in the diet group had significantly lower weight (-0.9 kg), body mass index (-0.4 $kg/m^2$), and fasting blood sugar (-4.5 mg/dl). The diet group significantly increased their daily intake of fiber (+2.3 g, P=0.05), decreased their intake of sodium (-28 mg, P=0.04), and consumption of fruit and vegetable ${\geq}$ 5 serving a day (80%, P=0.03) compared to the control group. Post menopausal women are at a greater risk for cardiovascular disease. Healthy diet using educational intervention can be an effective means of reducing cardiovascular risk in postmenopausal women.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.367-373
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• 2008

Breastfeeding is an ideal approach for physical and emotional development of babies, as well as recovery of mothers. A breastfeeding education for female students seems to be an effective intervention to increase the Korean women breastfeeding rate. The purpose of this study was to evaluate their knowledge, attitudes, and other related breastfeeding variables for developing a design for a pre-parental breastfeeding educational information for Korean female students of childbearing age. The sample consisted of 205 Korean female college students, ranging in age from 20 to 25 years old. In this study, a self-administered questionnaire included 6 pages with close-ended multiple-choice questions, and included a cover page with 15 questions on demographic characteristics and personal experiences related to breastfeeding. Data analysis was done utilizing inferential statistics using SPSS 12.0 computer program. The findings indicated that breastfeeding education programs should focus on the practical aspect of attitudes toward. breastfeeding, and that educational information design should focus on the practical aspects of breastfeeding for all. levels of students' education by nurses. Therefore, education for female college students seems to be an effective intervention to increase breastfeeding rate. This study is useful for descriptions of educational activities to help female students develop positive attitudes to breastfeed, to help these students have confidence toward breast-feeding in future by providing correct information and practical techniques on breastfeeding.

• Nutrition Research and Practice
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• 제6권2호
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• pp.169-174
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• 2012

The hand hygiene behavior of 400 middle school students (grades 1-3) in Seoul and Gyeonggi-Do was studied to determine how stages of change were affected by food safety education, focusing on hand hygiene and general food safety. Subjects were 51.3% male and 44.3% of study subjects were first graders of middle school. Approximately 40% of subjects were at the stage of action, 42.7% were at the stage of contemplation, and 16.4% were at pre-contemplation. The most important factor that influenced proper hand washing was self efficacy ($P$ < 0.001). Proper hand washing was also correlated significantly with positive belief ($P$ < 0.01) and stages of change ($P$ < 0.01). After food safety education by high-school mentors, middle-school students who were in the stages of pre-contemplation (11.1%) and contemplation (88.9%) showed significant progression toward the action stage ($P$ < 0.001). Proper hand washing ($P$ < 0.01) and food safety knowledge ($P$ < 0.05) were also significantly increased after educational intervention.

• Nutrition Research and Practice
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• 제18권2호
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• pp.294-307
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• 2024

BACKGROUND/OBJECTIVES: Dietitians frequently use nutrition education tools to facilitate dietary counselling sessions. Nevertheless, these tools may require adaptation to keep pace with technological advancements. This study had a 2-fold purpose: first, to identify the types of nutrition education tools currently in use, identify their limitations, and explore dietitians' perspectives on the importance of these tools; second, to investigate the features that dietitians prefer in digital nutrition education tools. SUBJECTS/METHODS: A semi-structured face-to-face interview was conducted among 15 dietitians from selected public hospitals, primary care clinics, and teaching hospitals in Malaysia. Inductive thematic analysis of the responses was conducted using NVivo version 12 software. RESULTS: Most dietitians used physical education tools including the healthy plate model, pamphlets, food models, and flip charts. These tools were perceived as important as they facilitate the nutrition assessment process, deliver nutrition intervention, and are time efficient. However, dietitians described the current educational tools as impersonal, outdated, limited in availability due to financial constraints, unhandy, and difficult to visualise. Alternatively, they strongly favoured digital education tools that provided instant feedback, utilised an automated system, included a local food database, were user-friendly, developed by experts in the field, and seamlessly integrated into the healthcare system. CONCLUSION: Presently, although dietitians have a preference for digital educational tools, they heavily rely on physical nutrition education tools due to their availability despite the perception that these tools are outdated, impersonal, and inconvenient. Transitioning to digital dietary education tools could potentially address these issues.

• 대한지역사회영양학회지
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• 제27권5호
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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.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.1-13
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• 2011

The purpose of this study was to implement and evaluate the health education program for elementary school children. The program consisted of nutritional education and physical exercise. The subjects composed of 89 school children, first through sixth grade (n = 100), who had completed ten weeks of health education program from April through July 2010. Pre-post intervention design was used to evaluate the program effectiveness. After completing health education program, the number of overweight subjects decreased (boys 13 to 11 and girls 11 to 9) and the number of obese subjects decreased from 5 to 4 for boys and 4 to 2 for girls The number of sit-ups significantly increased in both 1-2 grade girls and 3-4 grade girls. Backward trunk extension of 1-2 grade girls also significantly increased (p < 0.05). The level of serum total cholesterol decreased from 171.8 mg/dL to 153.5 mg/dL (p < 0.001). Hypercholesterolemia (above 239 mg/dL), hyperLDLcholesterolemia (above 175 mg/dL) and low level hemoglobin subjects changed to normal levels. Total score of nutrition knowledge increased from 5.9 to 6.1 (p < 0.05), percentage of perception answers increased significantly in 5 out of 10 items and percentage of correct answers increased significantly in 6 out of 10 items (p < 0.05). Three food habits improved, including, "having breakfast", "having diverse foods" and "having vegetables per meal" (p < 0.05). Two self-efficacy items improved significantly, including, "having meals slowly", "having exercise instead of watching TV or computer" (p < 0.05). These results suggest that health education program for elementary school children including nutritional education and physical exercise may be effective to improve their anthropometric characteristics, physical fitness, hyperlipidemia, nutrition knowledge, food habits and self-efficacy.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.515-524
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• 2013

Atopic dermatitis (AD) is believed to be associated with the intake of antioxidant nutrients and fatty acids due to its immunological dysfunction. The purpose of this study was to examine the effects of nutrition education promoting vegetable, fruit, and fish intake on the severity of AD in children. Children with AD aged 6 months to 5 years were randomly assigned into education and control groups, and followed for 1 year. Seventy-six children completed the study (38 for control, 38 for education). The education group received education promoting the intakes of antioxidant-rich foods (vegetables, fruits) and n-3 fatty acid foods (fish). A 24-hour food recall was collected for the diet information. After education, all vegetables (p < 0.001), fruits (p < 0.01), and fish (p < 0.05) intakes per 1000 kcal increased significantly in the education group, whereas only vegetable intake increased in the control group (p < 0.001). The SCORAD index, the severity of atopic dermatitis, decreased significantly in the education group (p < 0.05). Increased consumption of dietary vitamin E was significantly associated with reduction in the SCORAD index, after adjusting for age and gender (p < 0.05). A nutritional education program to increase vegetable, fruit, and fish intake may be effective in reducing the severity of AD, and vitamin E intake may be associated with the decreased severity of AD. More controlled studies on the relationship between these intakes and severity of AD, with intensive diet and/or supplement intervention programs, are needed to obtain conclusive results.

• 한국식품영양과학회지
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• 제31권6호
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• pp.1011-1017
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• 2002

본 연구는 소아 비만아들에 대한 임상영양교육 프로그램의 효과를 비만도, 혈액학적 변화, 생활습관의 변화 등을 통해 관찰하였다. 관찰기간이 서로 다른77명의 비만아를 대상으로4년간의 관찰 내용이 분석되었다. 특히 교육효과를 장기와 단기로 나누어 병원 내원 기간중의 단기적 체중, 혈청학적 변화뿐만 아니라 장기적인 식생활 습관의 변화 등으로 나누어 장단기 변화를 구분하여 관찰하였고 이들 장단기 변화에 영 향을 미치는 요인을 규명하고자 하였다. 연구결과 단기적(내원기간동안) 효과면에서 볼 때 BMI, % RBW에 의한 비만도 및 혈액지 질양상 등에서 수치가 낮아짐으로써 통계적으로 유의한 효과가 있었다. 이 중 혈청콜레스테롤의 농도는 평균 180.6 mg/dL에서 165.3 mg/dL으로 감소하여 통계적으로 유의한 차이를 보였고(P<0.05), 28.6%가 정상군으로 돌아왔다 장기 효과를 볼 때, BMI가 23.8$\pm$2.9로 최초 내원시 25.4$\pm$2.7보다 낮아졌으나 통계적으로 유의하지 않았으며, % RBW에 의한 비만도는 137.7$\pm$14.1에서 125.1$\pm$13.0으로 통계적으로 유의하게 감소하였다(p<0.05). 그러나 생활습관을 통해 관찰한 장기 효과는 1차 조사시 57.9점에서 2차 조사시 67.2점으로 통계적으로 유의하게 증가하여 (p<0.01), 임상영양교육후 생활습관이 장기적으로 개선되었음을 알 수 있었다 이는 교육의 효과라 할 수 있고 또한 고도 비만아의 경우 비만율이 현저히 떨어 져,42.9%가 정상군으로 돌아왔다. 단기 효과에 영향을 주는 요인으로는 단기내에 방문기간이 길수록, 방문횟수가 많을수록 교육 후 비만도가 감소하는 경향을 보인(p<0.001) 반면 월평균 교육참여 빈도는 비만치료효과에 긍정적 영향을 주지 않는 것으로 나타났다. 따라서 잦은 참여보다는 지속적이고 장기적인 참여와 관리가 더 효과적이라고 사료된다(p<0.05). 장기 효과와 관련된 관찰로는 방문기간이 길고, 횟수가 많을수록 긍정적 효과를 띠는 경향을 보여주었으나 통계적으로 유의한 수준은 아니었다. 이상의 결과를 요약해보면 임상영양교육프로그램은 적어도 BMI나 %RBW라는 관점에서 장단기 효과가 있었다. 그러나 장기 효과와 단기 효과에 영향을 미치는 요인에는 다소간의 차이가 있었다. 방문기간, 방문횟수 등은 단기 효과에 영향을 주는 요인이나 월평균 참여빈도 등은 별다른 영향을 주지 않는 것으로 나타났다. 반면 장기 효과에 통계적으로 유의한 수준에서 영향을 주는 요인은 규명할 수 없었다. 이는 장기 효과에 영 향을 주는 요인은 단기 효과에서 나타난 총 방문 기간이나 방문횟수 이외의 사회심리적 요인이 복잡하게 작용했을 가능성을 본 연구 결과는 시사하고 있다.

• 대한영양사협회학술지
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• 제6권2호
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• pp.97-107
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• 2000

This study was conducted to investigate the nutritional knowledge and eating behavior of elementary school senior students in Incheon area and to develope education program appropriate for them. Questionnaire was developed and distributed to 551 fifth and sixth grade students of fourteen elementary schools in Incheon area. The data was analyzed using ANOVA. According to the results on nutritional knowledge and attitude, senior students were aware of major sources of some nutrients, but didn't seemed to know about the role of some nutrients. Nevertheless, it was favorable that they took various food from major food groups. But the proportion of students skipping breakfast and taking instant food was high. Their table etiquette was not good at home, but attitude for food hygiene was comparatively good. They recognized Korean traditional food more nutritious than fast food. Even though they understood what was right for eating behavior, they didn't practice it correctly. From these results, it seemed that follow-up study or intervention is necessary to improve nutritional knowledge and eating behavior of the students. Qualified teachers, nutrition specialists, are required in order to develop and apply systematic nutrition education program for correcting inappropriate eating behavior of the students. Furthermore, nutrition education for their parents will be more effective.