• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.202-208
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• 2007

This study had two purposes: first, to develop various health nutrition education materials for preschool children as well as their teachers and parents, and second, to apply the health nutrition education programs systematically. The health nutrition education materials consisted of : 'Salt! I know what it is and eat it', 'Friend! Let's have breakfast.', 'I eat vegetables(rainbow)', 'I hate fat', 'I enjoy exercise', 'I am growing very fast'. 'I am curious about my body', 'My body is important', 'Cigarettes, what are they?', 'What's included in cigarettes?'. 'Smoking, it gives my family pain', 'Let's quit smoking', and 'Let's drink moderately'. During the education period, booklets, wall charts, photographs, food models, videos, animated films, and demonstrations were utilized. Based on age, there were significant differences in the effects of 'I am curious about my body'(p<0.05), 'What is included in cigarettes?'(p<0.01), and 'Smoking, it gives my family pain'(p<0.05). There were also significant differences in 'Salt! I know what it is and eat it', 'Friends! Let's have breakfast.', 'My body is important.' and 'Let's quit smoking'. As a result, to improve food habits and health nutrition knowledge, health nutrition education programs must be presented to day care center children as well as their parents, and persistent education is necessary.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.323-335
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• 2017

Objectives: The purpose of this study is to analyze the current status of nutrition education programs for multicultural families and to provide policy suggestions for improvement. Methods: In-depth interviews of a total of 21 multicultural experts were conducted; 15 people were interviewed individually, while 6 people were interviewed in groups of three. Results: In-depth interviews revealed various problems related to the operation of nutrition education programs. The causes of problems were analyzed and categorized as four factors: systemic, practical, environmental and cultural. As for the systematic factors, insufficient linkage between related organizations and duplicate performance of several projects were identified as concerns Establishment of a control tower and strengthening the linkage among the related organizations may be needed to address this concern. With regard to practical factors, the study identified that language barriers, and lack of nutritional education media and tools translated into multicultural languages were limiting factors. These limitations the development of nutrition education materials that aretranslated into multiple languages, implementation of education programs that are different from the Korean education, and by providing interpreters. As for the environmental factors, low educational level and poor nutritional knowledge of multicultural women made it difficult for them to understand the contents of the education. Demonstration, practical training and urgent education on pregnancy and childbirth nutrition were identified as needs to address these concerns. Withregard to cultural factors, food culture conflict with Korean families, and difficulties in home practices were detected as concerns. Participants in the study suggested that getting education with family and facilitation of weekend and nighttime programs health of this community. Conclusions: Further studies are needed to adopt more effective and efficient nutrition intervention to promote the healthy eating of the married immigrant women based on the study results.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.474-485
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• 2019

This study aim to evaluate dietary quality and nutritional status according to the consumption of health functional food using Nutrition Quotient for Korean elderly (NQ-E) for 288 elderly people attending senior welfare centers in Gyeonggi-do. The questionnaire consisted of items about general information, health functional food, and Nutrition Quotient for Korean elderly (NQ-E). Chi-squared test, Fisher's exact tests, and Analysis of Covariance (ANCOVA) were performed using the SAS program ver. 9.4. Among the male and female subjects, the female subjects consumed more health functional food. The results of the dietary quality and nutritional status difference according to the intake of health functional food showed significant differences only in the areas of variety and abstinence among nutrition quotient factors for men, while no significant differences were observed in any of the nutrition quotient factors for women. In conclusion, focused-nutrition education program and useful guideline is needed for promoting adequate consumption of health functional foods in elderly.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.80-89
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• 2007

This study was performed to investigate the effectiveness of nutritional education and exercise intervention on reduction and maintenance of weight. The subjects were 24 obese women whose body mass index(BMI) was over $25kg/m^2$. Nutritional education was performed once a week and swimming was done three times a week throughout this 12 week program. The subjects were recalled 1 month after the program was complete. Nutrient intakes were assessed by 24 hour recall method. Also food habits, dietary behaviors and nutritional knowledge were investigated by self-administered questionnaires before and after the weight control program and one month after completing the program. Height, weight, body composition and blood levels were measured before and after the weight control program and one month after completing the program. During the 12 weeks of the weight control program, body weight significantly decreased from an average of 69.7kg to 65.8kg and to 65.1kg after one month(p<0.05). Body fat and BMI also significantly decreased(p<0.01). Cholesterol and blood sugar levels decreased after 12 weeks and increased one month after completing the program. After taking nutritional education, the nutritional knowledge scores increased. Calcium intake significantly increased after completing the education and one month after completing the program(p<0.01). Iron intake significantly decreased from an average of 12.1g to 11.3g after completing the program and increased to 15.5g one month after completing the progrom(p<0.001). We concluded that our nutritional education and exercise program was effective for reducing and maintaining weight.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.759-769
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• 2009

This study investigated the effects of the nutrition education and exercise program on body composition, dietary intakes and physical fitness in obese women. The subjects were 44 obese women (BMI${\geq}$ 25 kg/$m^2$) who had been participating in nutrition education (1 time/week) and exercise program (3 time/week) for 12 weeks. Nutrition education was focused on low energy, high protein and low carbohydrate diet to reduce the body weight and improve the diet quality. To evaluate the effectiveness of the program, daily nutrient intakes were assessed by 24-hour recall method. Body composition, blood lipid profiles and physical fitness test were assessed before and after the intervention. After the intervention, body weight, BMI, percent body fat, soft lean mass and waist/hip ratio were significantly decreased (p < 0.001). Fasting blood sucrose, total cholesterol, LDL-cholesterol and atherogenic index (AI) were significantly decreased (p < 0.001), while HDLcholesterol was significantly increased (p < 0.001). Energy adjusted protein, fiber, vitamin A, vitamin $B_2$, vitamin $B_6$, vitamin C, vitamin E, niacin and folate were significantly increased. After the intervention, the muscle endurance, muscle strength, agility, balance were significantly increased. The changes in obesity indices (body weight, BMI, percent body fat, waist-hip ratio) were correlated with the changes of the nutrient intakes, serum lipid profiles, physical fitness. These results show that nutrition education and exercise program was effective not only for weight reduction but also for the improvement of physical strength and cardiovascular disease risk factors in obese women.

• The Korean Journal of Community Living Science
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• v.20 no.1
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• pp.51-59
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• 2009

This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

• Korean Journal of Community Nutrition
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• v.15 no.6
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• pp.727-739
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• 2010

This study was conducted to investigate the evaluation of nutrition and exercise education program on weight control for obese children. The subjects of this study were 28 obese children and their parents living in Geyongnam area. The weight control program consisted of exercises for children and nutrition education for both children and their parents. The BMI values of the children were significantly reduced from $27.96\;kg/m^2$ to $27.22\;kg/m^2$ after 11 weeks (p < 0.001) and to $27.65\;kg/m^2$ after one year. Dietary habits and exercise patterns were also changed positively. For the children, while the frequency of eating breakfast and appropriate chewing habits were increased, the percentages of eating in inappropriate position and the frequency of buying snacks were decreased (p < 0.001). In terms of exercise, the proportion of doing exercise more than 30 minutes, participating in physical activity classes actively, and walking rather than taking a car were significantly increased. Nutrition knowledge of both the student and parent respondents were significantly increased when measured immediately after the education and even a year after compared to their knowledge status measured before the program (p < 0.001). Both the students (82.1%) and parents (96.4%) were satisfied with the overall weight control program. Exercise therapy was chosen as the most beneficial content. Reparticipation intention was comparable between the students (28.6%) and their parents (67.9%). A year after survey results revealed that 71.4% of students controlled their weight by doing regular exercises (55.0%) and controlling overeating (45%). Parents often applied healthy cooking methods (89.3%) and low calorie menus (64.3%), which they learned from nutrition education. Most parents perceived that the weight control program was helpful for their children (89.3%) and themselves (92.9%) as well.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.39-42
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• 1999

This study was carried out to investigate effects of nutrition education on diet program S-28 for a per-iod of 5 months. The participants in this diet program were 40 Chungkang college female students with over 30% body fat. During the first 2 weeks they were provided 800kcal a day and 1,200kcal a day for the lat 2 weeks. Since then weight maintenance program was continued. Exercise and nutrition e여-cation program for nutrition knowledge attitude and food habit were conducted during the entire test period, Results during the test period were as follows : 1) Weight loww was statistically significant from 69.5$\pm$4.9kg at the beginning to65.6$\pm$3.0kg(P<0.01) in 3 months to 63.2$\pm$3.5kg(P<0.01) in the 5th month. 2) Obesity rate was significantly decreased from 23.9$\pm$12.1% to 21.3$\pm$9.2%(P<0.05) in 3 mon-ths to 19.7$\pm$8.5% in the 5th month. 3) BMI was significantly declined from 27.3$\pm$1.5kg/m2 to 26.1$\pm$1. 2kg/m2(P<0.01) in 3 months to 25.7$\pm$0.9kg/m2(P<0.05) in 3 months to 28.2$\pm$1.8%(p<0.05) in the 5th month. 5) The mean scores of food habit were 33.4$\pm$4.5 at the beginning 35.2$\pm$3.7 in 3 mon-손 37.4$\pm$4.0 in the 5th month and each of nutrition attitude was 53.8$\pm$5.3, 58.0$\pm$6.2. There-fore these data showed that effects of nutrition education on diet program S-28 were feflected remark-ably not only in the antropmetric measurements but also in the mean scores of food habit and nu-trition attitude.

• Korean Journal of Community Nutrition
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• v.27 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.78-84
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• 2010

This study was to designed to investigate the effects of nutrition education and exercise program for overweight or obese female adults, and also emphasize the necessity of a proper nutrition education. The anthropometric characteristics, nutritional intake, eating habit, and hematological index, physical examination were measured before and after program. Considering the time schedule of the subjects, the exercise program was divided into 3 sessions (morning, afternoon, and evening) and the subjects performed swimming and weight training for 4 weeks. The subjects were overweight or obese women, with an average age and height of each 46.1 and 156.3 cm. The weight and BMI were decreased significantly after nutrition education and exercise program. The back region of front arm (p<0.001), infrascapular region (p<0.001), body fat (p<0.001) were significantly decreased, and grasping power (p<0.01), back muscle power (p<0.001) were significantly increased after nutritional and exercise program. Total triglyceride level and fasting blood glucose (p<0.001) were decreased significantly after program. The intakes of vitamin D and vitamin $B_1$ were significantly changed after nutrition and exercise program. As for eating behavior and nutritional knowledge evaluation after program, the average score increased significantly (p<0.001). The results of this study show that this nutrition and exercise program can be an effective approach to improve their hematological index and nutritional and health status.