• 보건행정학회지
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• 제11권1호
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• pp.37-61
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• 2001

In the course of this research, we developed FRIS(Food Replica Information System), which calculates calories and nutrient values of foods in a very simple and interesting manner, and experienced of application to some communities. We expect that individuals will have opportunities to raise their consciousness of food, nutrients, and healthy living by participating in FRIS. 154 kinds of commonly consumed Korean foods were selected and one serving sized food replicas, having the same shapes, size, and color as the real foods, were constructed with attached bar code labels. An application program with food replicas and bar code was also developed in order to provide information on calories and nutrient values for people's meals or selected foods based on survey results of housewives' requirements related to foods and nutrients. FRIS should be a basic tool in nutrition education and consultation. Its applicability would vary according to the nutritionist's flexibility and contents of developed application programs. Technical stability should be strengthened and more useful contents of application prograln be added to spread the use of the system. Additionally, in future research, more delicate models should be developed and an analytical method should be applied to examine the effects of FRIS to individual behavioral changes in their eating habits.

• Journal of Nutrition and Health
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• 제35권8호
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• pp.886-895
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• 2002

Introduction and application of virtual education has been rapidly increased in these days. A variation of information communication technology has an effect on education in interconnect with network as internet in the world that exceed the limit of time and regional. Computer and network communication technology through the medium of internet make an entrance cyber education as a new education paradigm. It must be affective on learner who have various educational characteristics and requirements. It begins to appear quality, quantity improvements of knowledge and the development of information technology that web based cyber education. This study was conducted to develop the web based education program and to evaluate the effectiveness of learning satisfaction and accomplishment and to compare the cyber lecture system with the traditional lecture system During the second semester of 2001, this study was investigated 317 registered students in a "Food and Culture" class at Kyungwon University. The data were obtained from pre and post-study with self-administered questionnaire. The evaluation and satisfaction score of students who were registered in cyberclass was negative tendency to compare pre with post-test scores, because of insuffciency of computer-aided lecture system. The major problem was inconvenient in checking system for connecting times in cyberclass which was one of evaluation point in final score. Another problem was frequently disconnection during cyber studying and not to concentrate each time in the cyber lecture because of eye fatigue, boring due to less interesting contents than other newly developed web-site. The students was prefer to mix type of the cyber and traditional lecture type class. The result of final score an each class, the score of cyber class (71.36 $\pm$ 22.44) was significantly lower than other groups (mixed type : 76.66 $\pm$ 19.99, traditional type :79.17 $\pm$ 15.72) (p < 0.05). Cyber class was attempted to present a useful and interesting teaching and learning tool which can be applied successfully in a longer term. The result suggest that various teaching and learning strategies should be developed considering the fact that the student learn alone most in time.t in time.

• 한국가정과교육학회지
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• 제17권2호
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• pp.197-219
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• 2005

본 연구는 실업계열 전문 과목 중에서 범계열적으로 선택 이수되고 있는 식품과 영양 과목의 성취기준 및 평가기준을 국가 교육과정에 근거하여 개발하고, 활용 가능한 예시 평가 도구를 개발하여 식품과 영양 과목 교육과정 운영의 내실화와 평가 기반 구축에 목적 두고 수행하였다. 주요 연구 결과로는 먼저 문헌 및 자료 분석을 통해 성취기준 및 평가기준의 개념과 필요성, 식품과 영양 과목의 성취기준 및 평가기준, 예시 평가도구 개발에 적용될 개발 절차와 제시 모형 등을 고찰하였다. 두 번째로는 식품과 영양 과목의 교육과정 및 교과서 내용 체계를 분석하여 성취기준 및 평가기준 개발을 위한 내용 요소를 6개 대영역, 32개 중영역, 70개의 내용 요소로 선정 구성하였다. 성취기준은 이 내용 요소에 기초를 두고 내용 특성과 학습자의 도달점 행동을 고려하여 총 89개로 세분화하여 개발하였다. 또한 평가기준은 각 성취기준을 기초로 성취수준과 활동 수준에 차이를 두어 상${\cdot}$중${\cdot}$하 3단계로 제시하였다. 셋째, 예시 평가도구는 개발한 성취기준과 평가기준의 구체적인 예로서 단위학교의 실정에 맞게 적절하게 변형하여 사용할 수 있는 참고 자료임을 전제로 개발하였으며 서술형, 보고서법, 실험${\cdot}$실습법, 포트폴리오, 단답형 등의 유형을 적용하여 총 100개 문항을 개발하였다. 끝으로 개발한 식품과 영양 과목의 성취기준 및 평가기준, 예시평가 도구를 단위학교 수준에서 효과적으로 활용할 수 있는 방안을 제시하였다.

• Nutrition Research and Practice
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• 제17권2호
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• pp.175-191
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• 2023

BACKGROUND/OBJECTIVES: The scientific evidence of a sodium-obesity association is limited by sodium intake assessments. Our specific aim is to synthesize the association between dietary sodium intake and obesity across the sodium intake assessments as evidenced by systematic reviews in adults. SUBJECTS/METHODS: A systematic search identified systematic reviews comparing the association of dietary sodium intakes with obesity-related outcomes such as body mass index (BMI), body weight, waist circumference, and risk of (abdominal) obesity. We searched PubMed on October 24, 2022. To assess the Risk of Bias in Systematic Reviews (ROBIS), we employed the ROBIS tool. RESULTS: This review included 3 systematic reviews, consisting of 39 unique observational studies (35 cross-sectional studies and 4 longitudinal studies) and 15 randomized controlled trials (RCTs). We found consistently positive associations between dietary sodium intake and obesity-related outcomes in cross-sectional studies. Studies that used 24-h urine collection indicated a greater BMI for those with higher sodium intake (mean difference = 2.27 kg/m²; 95% confidence interval [CI], 1.59-2.51; P < 0.001; I² = 77%) compared to studies that used spot urine (mean difference = 1.34 kg/m²; 95% CI, 1.13-1.55; P < 0.001; I² = 95%) and dietary methods (mean difference = 0.85 kg/m²; 95% CI, 0.1-1.51; P < 0.05; I² = 95%). CONCLUSIONS: Quantitative synthesis of the systematic reviews has shown that cross-sectional associations between dietary sodium intake and obesity outcomes were substantially different across the sodium intake assessments. We need more high-quality prospective cohort studies and RCTs using 24-h urine collection to examine the causal effects of sodium intake on obesity.

• 한국식생활문화학회지
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• 제22권4호
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• pp.383-392
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• 2007

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

• 한국식품영양학회지
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• 제30권1호
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• pp.41-50
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• 2017

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered 'disliked food' ($3.23{\pm}0.85/out$ of 5) as the most serious nutritional problem and typical disliked food was 'vegetables' (54.2%). Based on this finding, to increase the preference for vegetables, a five-phase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

• 한국식품조리과학회지
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• 제26권6호
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• pp.699-706
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• 2010

Since atopic dermatitis requires continuous care, the role of a patient's parents is important. However, the majority of parents cause even more serious situations by limiting allergy-inducing foods too much, causing an imbalance in nutrition and decline in immunity. Therefore, educating parents systematically and repeatedly via personal computer or smart phone could help to prevent and manage atopic dermatitis. In this study, 126 recipes of 4 seasons were developed for the parents of atophy students by using food with least chemical additives. After developing these recipes, a blog named "Atop" meaning "atophy stop" was made with these recipes and cooking step photos. In this blog, the visitors who used these recipes showed improvement responses of atopic dermatitis management. The results of this study show that further nutrition education programs such as this blog should be developed continuously and an effective evaluation tool must be also developed for the further prevention and management of atopic dermatitis.

• 대한영양사협회학술지
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• 제9권1호
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• pp.40-46
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• 2003

Purchasing professionals utilize a e-commerce to sell or buy better products with good price. The marketers of agricultural products recognized that e-commerce has made significant inroads, and the Internet is fast becoming an essential tool for purchasing. The purpose of this research was to assess the realities of internet shopping malls of agricultural products including the actual condition of the sites, payment methods, order methods, membership and shipping methods. The results show that operating internet shopping mall of agricultural products are operated poorly in terms of buyer-seller relationship, payment and distribution. The results also provide some practical implication for marketers regarding the establishment of database, improvement of distribution and internet shopping mall operation, and importance of education on e-business for agricultural markets.

• 한국식품영양학회지
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• 제26권4호
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• pp.663-669
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• 2013

The aim of this study is to highlight the importance of the correct food choices and nutrition management through nutrition labeling and provide basic data for building a nutrition labeling system for Korean restaurants. In the study, a survey was conducted from February 5th to February 27th in 2010 involving adults over the age of 20 living in part of the Gyeonggi-do area. The data was used to analyze the general characteristics, the awareness of nutrition labeling and the nutrition labeling contents by using the SPSS 18.0 package program. Among the 268 people surveyed, the total number of women was greater (60.4%) than men (39.6%). The perception of the necessity of nutrition labeling was a relatively high score of 3.99 on a 1 to 5 scale and the motivation to utilize nutrition labeling scored 3.89. The study found that females perceived nutrition labeling to be more important than did the males. In addition, the perception varied according to the level of education and age. In conclusion, since customers have a high demand for nutrition labeling in Korean restaurants and are motivated to utilize labeling when eating-out is relatively strong, labeling would be a good educational tool for leading a healthy food life. Furthermore, since the study found that differences occur between nutrition labeling contents or nutrients according to general characteristics, food service companies might be able to gain benefits through differentiated nutrition labeling that is catered for their main customers.

• 한국식품영양학회지
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• 제24권3호
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.