• 대한가정학회지
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• 제23권4호
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• pp.101-108
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• 1985

The completely answered questionnaires were analyzed for the nutrition knowledge, food habits, value orientation, and the sources of nutrition information of housewives of 20's to 40's. The subjects had a high level of perceived knowledge, that is the knowledge that each subject believed she hadm but the accuracy of the knowledge was only 51.6%. The mean nutrition knowledge score was 6.63 out of possible 15 points, and food habit score was 5.31 out of 10 points. Most of the subjects belonged to "Good" to "Fair" food habit group, which is considered to be relatively good. With increasing age and decreasing level of education, the percent of perceived knowledge and accuracy, and nutricion knowledge score were getting lower. However, the food habit score was getting higher with increasing age. This suggests that food habit was dependent more upon the length of married life than the nutrition knowledge in housewives. The corelation between nutrition knowledge score and food habit score was low. The economic area was the most concerned area of the subjects, followed by health and social. The scores of utrition knowledge and food abits of the subjects who ranked the health the highest were not different from those of economic and social. TV, radio, newspapers, and magazines were the most important sources of nutrition information.

• 한국식생활문화학회지
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• 제31권3호
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• pp.205-212
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• 2016

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and 'taste' influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

• Journal of Nutrition and Health
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• 제17권3호
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• pp.178-184
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• 1984

The questionnaires answered by 832 college students were analyzed for nutrition knowledge, food habits, and the sources of nutrition information. The students had a high level of perceived knowledge(88%), that is the knowledge that each subject believed he had, but the accuracy of the knowledge was only 55%. The mean score of nutrition knowledge was 7.20 out of possible 15.0 points and the mean food habit score was only 3.90 out of possible 10.0 points. And 59% of the subjects belonged 'poor food habit' group. The female subjects showed higher scores than male students in the perceived knowledge, the accuracy of the knowledge, the mean nutrition knowledge score, and the food habit score. There was a high correlation between nutrition knowledge score and food habit score of the subjects. The male students ranked mass media, high school courses, and parents as their primary sources of nutritional information, while 78% of female subjects ranked high school courses as their first choice of nutritional information.

• 한국식품영양과학회지
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• 제24권1호
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• pp.10-18
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• 1995

Nutrition knowledge of mothers who had middle-school studients was investigated using questionnaire about nutrition knowledge and food habit. The results were summerized as follows ; The mean score of nutrition knowledge was 25.3 (out of possible-80-80points), which score was slightly lower than those of other studies. the percentage of perceived knowledge and accuracy of the knowledge were 77.7% and 79.6%, respectively. these scores were influenced by general characteristics such as age, education, occupation, income, food expense. With decreasing age and increasing education level, family income, nutritional knowledge score, the percentage of perceived knowledge and accuracy were significantly getting higher. The levels of both perceived knowledge and accuracy on the necessi쇼 of vitamins and minerals were above 90%. However, the accuracy on protein quality and dietary fiber was below 40%. The better food habit a subject had, the higher was the nutrition knowledge score.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.172-181
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• 2001

The purpose of this study is to analyze the foods which 424(male 171, female 253) university students surveyed consumed frequently and to evaluate and the factors affecting their food consumption patterns. The survey was conducted at the beginning of nutrition courses each semester, March and September, 1998, with the questionnaire composed of general information, food, drinking and smoking habits, nutrition knowledge/attitude and food frequency questionnaire. The rates of alcohol drinking in male and female students were 89.2% and 78.1% respectively, and the rates of smoking were 68.1% and 1.6% in males and female. The nutrition knowledge score was higher in females than in males, but the nutrition attitude score was not significantly different between the male and female groups. The foods frequently consumed among students were cooked rice(14.3/week), kimchi(11.1/week), coffee(5.7/week), vegetables in soup, jjigae and jorim(3.5/week), carbonated beverages(3.3/week), cooked mixed rice(3.2/week). Ramyun and chocolate·candies·biscuits were frequently consumed, too. There were several factors influencing food consumption patterns. These were gender, regularity of mealtimes, the status of alcohol drinking and smoking, residence type and the levels of nutrition knowledge and attitude. Males ate more frequently cooked rice, coffee, carbonated beverages, ramyun, functional beverages and ham·sausage, while females ate more frequently cooked mixed rice and fruits. Those who had the habits of irregular mealtimes seemed to eat more soft drinks, instant foods and snacks. These trends were also found in the alcohol drinking and smoking groups. High level groups for nutrition knowledge of attitude score chose raw yellow green and green vegetables, cooked mixed rice, soybeans and seaweeds more frequently than the other groups. On the other hand, low level groups for nutrition knowledge or attitude score were apt to eat carbonated beverages and ramyun more frequently. Therefore, more attention should be taken to males, having habits of irregular mealtimes, alcohol drinking and smoking, and low level groups for nutrition knowledge or attitude score so as to improve their health.

• 한국식품영양학회지
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• 제23권2호
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• pp.269-275
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• 2010

The current exploratory study attempted to investigate the influence of environment-friendly agricultural products(EAPs) perception on EAPs consumption behavior. The survey was conducted to parents of elementary school in Chung-buk area by the help of homeroom teachers of each school. Out of 500 questionnaires administered, a total of 305 completed questionnaires were returned, yielding a response rate of 61%. Regarding buying behavior, 89.6% of respondents have ever bought EAPs, among them, 52.9% usually bought in a mart. The reason to buy EAPs was mostly safety(57.6%), nutrition & health(30.4%), and quality(7.0%). The 11 items representing the attitude and knowledge were analyzed, resulting in three distinct dimensions-'attitude', 'knowledge', and 'concern'. The knowledge level of EAPs was slightly higher than medium. Concerning the influence of EAPs perception on EAPs consumption behavior, the more having high knowledge and attitude level on EAPs, the more lead to the EAPs consumption behavior. This implicit the importance of education to enhance the knowledge level and positive attitude towards EAPs.

• 한국식생활문화학회지
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• 제13권2호
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• pp.107-118
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• 1998

A nutrition education program for teachers and caregivers of the preschool children can be most effective when it is based on a comprehensive needs assessment dealing with sociodemographic factors, dietary habits, and nutrition. The purpose of the present study was to investigate current dietary habits and nutrition knowledge of the teachers and caregivers of the day-care centers. Two hundred forty two teachers and caregivers were administered a questionnaire which was designed to ascertain informations on sociodemographic data, dietary habits and nutrition knowledge. Dietary habits of the teachers were found to be significantly different by sociodemographic variables; breakfast skipping/meal irregularities (age, p=0.011); frequency of snacking (education level p=0.031); preference for salty taste(age, p = 0.000, marital status p=0.038); preference for sweet tarte (age p=0.009); preference for vegetables (income level p=0.050); frequency of eating out (age p=0.028, marital status p=0.001); frequency of coffee drinking (age p=0.019). Daycare center teachers' nutrition knowledge level was found to be less than adequate expecially on nutrients that are liable to be deficient in young growing children and their food sources. Proportions of the teachers who answered correctly to the questions on foods rich in vitamin A, iron content of milk, bioavailability of calcium in plant foods were as low as 20.2%-54.5%. The most frequently used sources of nutrition information were mass media such as TV, radio, newspaper and magazines. Only 2.9% of the subjects reported that they obtain nutrition information from health professionals such as nutritionists/dietitians, physicians, and nurses. These findings are applicable at the planning and implementation stages of various nutrition programs for the improvement of dietary habits and nutrition knowledge of the teachers and caregivers of the daycare centers. Further studies are needed to investigate the effects of teachers' dietary of habits and nutrition knowledge on food habits of young growing children.

• 동아시아식생활학회지
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• 제25권4호
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• pp.616-630
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• 2015

To supply basic data for systemic nutrition education, perception of nutrition education and nutrition knowledge was investigated in elementary school students (4~6th grade) in Chungnam province. Forty-six percent of students had a normal level of interest in nutrition, and 43.8% of students had a normal level of nutrition knowledge. Male students (56.1%) and female students (43.7%) wanted nutrition education via lectures in class (p<0.001), with a significant difference based on gender. In addition, most students wanted 'cooking' as nutrition education content, with a significant difference based on gender (p<0.001). Approximately 59% of students (boys 53.7% and girls 64.6%) responded that the reason not to practice the contents of nutrition education is 'not interested' (male 44%, female 34.1%) (p<0.05). For necessity of nutrition education, 38.1% of subjects answered 'normal', and 42.8% of students responded that nutrition education is not helpful since there is no interest. On the contrary, necessity of nutrition education was recognized by 30.8% of male students and 30.8% of female students for prevention of obesity and health life with a balanced diet, respectively. Students (66%) wanted a nutrition teacher, and 33.2% of male students wanted nutrition education once a month, whereas 34.5% of female students wanted it once a week (p<0.01). And 54.8% of students responded that current frequency of nutrition education is adequate. The average score of nutrition knowledge for female students was higher than that of male students, and a higher grade received a higher score of nutrition knowledge. The level of nutrition knowledge was not relevant to the actual score of the individual. Based on this result, it is necessary to activate and expand nutrition education in elementary schools to emphasize the importance of nutrition education. Additionally, future nutrition education should be more available to practice in life as well as improvement of nutrition knowledge. Investigation into nutrition knowledge according to gender and grade is necessary for continuous and systemic nutrition education.

• Nutrition Research and Practice
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• 제14권5호
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• pp.532-539
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• 2020

BACKGROUND/OBJECTIVES: The aim of this study was to assess the effect of nutrition education received by fourth- and fifth-grade teachers in state schools in Famagusta, Northern Cyprus, on their students. SUBJECTS/METHODS: The aim of this study is to assess the effect of nutrition education received by fourth- and fifth-grade teachers (n = 27) in state schools in Famagusta on their students. Participants (n = 718) were selected through a regional pilot scheme. The teachers were instructed on nutrition by the researcher and provided with a researcher-prepared nutrition education book "I Am Learning about Healthy Nutrition". Before receiving their nutrition education, the teachers were pretested to assess their baseline nutrition knowledge. Following receipt of their nutrition education, a posttest, which included the same questions as those in the pretest, was administered to the teachers to assess the effectiveness of the training session. Similarly, students were asked pretest researcher-prepared questions to evaluate their baseline nutrition knowledge level. The teachers were then given a period of three to four weeks to instruct the students in nutrition education. Following this instructional period, a posttest that included the same questions as those in the pretest was administered to the students. RESULTS: The results showed that there were significant differences between the pre- and posttest scores of both teachers and students; in both groups, the nutrition knowledge level increased (P < 0.05). CONCLUSIONS: These results show that the provision of nutrition education training to teachers positively affected the nutrition knowledge level of both teachers and students.

• 대한지역사회영양학회지
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• 제20권5호
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• pp.327-337
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• 2015

Objectives: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students. Methods: Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups. Results: The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors. Conclusions: In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.