• 대한영양사협회학술지
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• 제29권4호
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• pp.199-210
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• 2023

This study was undertaken to analyze the growth, nutritional, and dietary risk factors of elementary school students belonging to the Busan Metropolitan City Office of Education and provide the basic data needed to develop an underweight and obesity prevention program. In 2021, BMI and Dietary Screening Test (DST) data of 4,046 children surveyed by the Nutrition Education Experience Center's "Diagnosis System" of the Busan Regional Office of Education were analyzed. The DST consists of 36 questions about lifestyle habits, meal quality, meal regularity, snack quality, and eating behavior. Of the children included, 6.8% were underweight, 65.4% were normal weight, 13.4% were overweight, and 14.4% were obese. Children in the obesity group had shorter sleep and meal times (P<0.001), lower vegetable and fruit consumption frequencies (P<0.001), higher fast food consumption frequencies (P<0.001), higher rates of skipping meals (P<0.01) and breakfast (P<0.001), and more frequently used smartphones and watched TV during meals (P<0.001). The underweight group had the highest scores for all eating development factors but more frequently had chewing and swallowing difficulties (P<0.001). The study confirms underweightedness and obesity are present different problems and indicates that nutrition teachers should conduct accurate studies on the eating habits and behaviors of obese and underweight students and provide individually tailored nutritional counseling.

• 보건교육건강증진학회지
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• 제22권4호
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• pp.179-202
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• 2005

Purpose: The purpose of this study was to develop the health promotion program for rural elderly through PRECEDE process. Method: The health promotion program was developed based on the preliminary diagnosis. The data collection was performed from March 10th to April 9th, 2003. The subjects were selected at Mari Myun, Geochang Gun, in Korea. The preliminary diagnosis was examined with the 115 elders. Data was analyzed by descriptive statistics and Cronbach's n test with SPSS/Win 10.0 program. Results: The health promotion program was developed based on diagnostic result using PRECEDE model. The developed program was corrected and revised with the advices from 6 experts. The final program included health responsibility(cancer prevention and early detection, hygienic, false teeth management no smoking and moderation in drink, and chronic disease prevention and management), physical activity(6 kinds of exercise), nutrition(low sodium diet calcium intake, and right eating habit), spiritual growth(spiritual demand and death preparation teaching), interpersonal relations(relationship with couple, children, grandchildren, neighborhood), and stress management(sports dance, foot massage, positive thought, and song class). Conclusion: I propose that it is necessary to identity the effect of health promotion program for rural elderly. And strategy development that can spread the health promotion program elderly is needed.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• 대한가정학회지
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• 제50권4호
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• pp.11-19
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• 2012

This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

• 한국식품영양학회지
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• 제31권4호
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• pp.532-542
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• 2018

This study investigated the current status and needs of nutrition education to help reduce children's sugars intake, according to the annual budget of the Center for Children's Foodservice Management (CCFM). Through an online survey conducted in October 2015, the 115 CCFMs participated in this survey and they were divided into the following three groups according to the annual project budget: 1~2 million won (${\leq}2M$; n=25), 3~4 million won (3~4 M; n=60), and 5 million and over won (${\geq}5M$; n=30). A total of 8.0% of the ${\leq}2M$ group respondents provided nutrition education on the sugars intake to young children as a main topic, which was significantly lower than those of the 3~4 M(16.7%) and ${\geq}5M$ (16.7%) groups (p<0.05). The most common reasons given for not delivering nutrition education on sugars were "insufficient nutrition education information and materials" for the ${\leq}2M$ (47.1%), and "more urgent nutrition education topics than that" for the 3~4 M (66.7%) and ${\geq}5M$ (50.0%). The percentage of nutrition education on children's sugars intake provided to their parents was low, showing about 8% in the ${\leq}2M$ group, 28.3% in the 3~4 M group and 23.3% in the ${\geq}5M$ group (p<0.05). However, more than 90% of the respondents answered providing nutrition education on sugars intake reduction to children was needed regardless of the annual project budget. The results indicate a great need for the development and dissemination of standardized educational programs about children's sugars intake in order to provide a leveled education program regardless of the project budget, and to solve the difficulties of development and operation of nutrition educational programs due to a lack of budget and human resources of CCFMs with less annual project budget to manage the projects.

• Nutrition Research and Practice
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• 제8권4호
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• pp.425-431
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• 2014

BACKGROUND/OBJECTIVES: The study objectives were to examine the participation rate in food assistance programs and explore the factors that contribute to such participation among the Korean elderly population. SUBJECTS/METHODS: The study sample comprised 3,932 respondents aged 65 years or older who were selected from a secondary data set, the fourth Korean Welfare Panel Study (KoWePS). The factors, related to participation in programs were examined based on the predisposing, enabling and need factors of the help-seeking behavior model. Multiple logistic regression analysis was used to select the best contributors among the factors related to program participation. RESULTS: The predisposing rate in food assistance programs was 8.5% (7.1% for men and 10.4% for women). When all variables were included in the model, living without spouse, no formal education, low income, having social security benefits and food insecurity in elderly men, and age, low income, having social security benefits and feeling poor in elderly women were significantly related to a higher tendency to program participation. CONCLUSIONS: The predisposing and need factors, such as living without spouse, low education level, food insecurity and feeling poor were important for program participation, as well as enabling factors, such as household income and social security benefits. A comprehensive approach considering these factors to identify the target population for food assistance programs is needed to increase the effectiveness and target population penetration of these programs.

• 한국식품영양학회지
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• 제22권4호
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• pp.598-605
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• 2009

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.

• Journal of Nutrition and Health
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• 제55권1호
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• pp.174-187
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• 2022

본 연구는 가정 내의 식품구매와 조리를 주로 담당하는 주부를 대상으로 나트륨 줄이기 영양교육프로그램을 개발하고 전국적인 교육을 실시한 후 설문지로 교육전·후환경적·인지적·행동적 요인의 변화와 행동변화 단계 분포를 조사하여 교육효과를 분석하였다. 교육에 참여하여 분석된 대상자는 387명으로 평균연령 54세, 고졸이상 학력이 87.6%였다. 교육 후 나트륨 줄이기와 관련된 사회적 노력과 영양표시에 대한 인지 비율이 증가하고 소금, 간장, 치즈, 스낵 및 칩 등의 저나트륨 제품 구매경험이 높아졌다. 나트륨 섭취 줄이기의 긍정적 결과로 골다공증 예방에 대한 기대가 높아졌고, 부정적 장애요인의 평균점수가 낮아졌는데 특히 '가족이나 친구와 함께 식사할 때 사회적 관계의 제한으로 혼자 저나트륨식을 실천하기 어려움', '저나트륨식은 맛이 없음', '나트륨 줄이기 실천을 위한 기술, 정보, 방법을 모름', '국, 찌개 등의 국물음식 선호' (p <0.05)의 항목들이 유의미하게 개선되었다. 나트륨 섭취 줄이기와 관련된 인식 및 영양지식은 모든 항목에서 향상되었으나 나트륨 섭취 줄이기 실행과 관련된 자아효능감은 '가공식품과 인스턴트 식품보다는 신선식품을 구매하겠음' 항목만 유의미한 점수향상을 보였다 (p < 0.05). 또한 교육 후 나트륨 섭취 줄이기와 관련된 식행동도 '국, 찌개나 국수류의 국물을 다 먹는 편이다' (p < 0.05)와 '식품구매나 외식할 때 영양표시의 나트륨 함량을 확인하는 편이다' (p < 0.001)의 항목만 개선되어 한계가 있었다. 나트륨 줄이기 행동변화 단계는 행동전단계가 교육 전 43.2%에서 교육 후 21.5%로 감소하고, 행동단계는 교육 전 19.6%에서 교육 후 43.5%로 증가되었다. 특히 교육 전 행동전단계인 대상자들은 교육 후 모든 부분의 점수가 향상되어 가장 뚜렷한 효과가 나타났다. 결론적으로 나트륨 섭취 줄이기를 위한 식품구매와 조리에 집중하여 주부 대상으로 개발된 본 영양교육 프로그램은 단기간임에도 나트륨 섭취 줄이기에 대한 결과기대와 인식, 영양지식을 향상시키고 나트륨 섭취 줄이기 실행단계를 개선시켜 집단의 행동변화 유도에 효과적이었으며, 식행동개선을 위한 후속 연구의 기초자료를 제공한 점에서 의의가 있다.

• Nutritional Sciences
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• 제9권2호
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• 한국생활과학회지
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• 제7권1호
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• pp.247-266
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• 1998

The purposes of this study were to investigate problems related to quality of life and to identify residents needs for the university educational program for the community residents. The data were analyzed by using $x^2$-test, F-test and multiple range test. Findings of this study provided some useful implications to develop educational programs for community people. These implications are as follows. In the aspect of home management, the need for education about time management was relatively high and the degree of time conflicts was varied to family size, educational level of house, housewife's employment status and outside work time. In the program area of economic life, education for enhancing ability to cope with unexpected events and impulsive consumption behavior, and education for money management technique and value clarification should be included. There were significant differences in the parents' role difficulties according to mother's age and income. Especially parents' role difficulties were children's social emotional development and educational activity. The major problems in management of clothing and textile products were the change of textile sensation, the poor quality of necessaries, and discoloration. This result suggests that education programs on management of clothing and textiles should be developed. In health and food management it showed that subjects were afraid of cancer, hypertension, cerebral vascular diseases in relation with food habits. Hence program of education for health and good food habits should be developed.