• 동아시아식생활학회지
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• 제21권1호
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• pp.146-153
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• 2011

For the purpose of carrying out nutrition counseling effectively and efficiently, this study assessed the nutrition counseling practice, perception and nutrition knowledge of elementary school children in Gyeongbuk province. Survey questionnaires were distributed between November 2009 and December 2009 to 100 nutrition counseling experienced children (participants) and 110 nutrition counseling non-experienced children (non-participants) and were completed with nutrition teachers' assistance. According to the survey results, girls and overweight/obese children showed higher tendency of participation in nutrition counseling (p<0.001). Participants who took nutrition counseling according to their own intentions showed satisfaction after counseling on diverse subjects such as obesity, unbalanced diet, and weight control. Particularly, 'lack of counseling session time', 'unfavorable counseling condition' or 'difficult explanation' caused participants unsatisfaction after counseling. Participants usually perceived the meaning of nutrition counseling more correctly than non-participants and showed positive intentions for taking further counseling in the future(p<0.001). Diet good for weight control, good food to fix unbalanced diet and diet good for growing stature were the top three subjects of nutrition counseling chosen by subjects (p<0.001). Participants also showed higher nutrition knowledge scores than non-participants. Therefore, it is critically important to apply nutrition counseling in the proper environment (counseling room, time, teaching materials, etc) to elementary school students to fix healthy food habits. Therefore, nutrition teachers need to be provide professional nutrition counseling skills and knowledge.

• 한국직업건강간호학회지
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• 제12권2호
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• pp.123-133
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• 2003

A survey was done to figure out the HPLP(health promotion lifestyle profile) of the teachers of health-related disciplines and not-health-related disciplines. 205 teachers in middle and high school were surveyed from 4th February to 2nd April 2003. The results of this study were as follows; 1. The HPLP score of the teachers of health-related disciplines (mean $2.73{\pm}0.44$) was higher than that of the teachers of not-health-related disciplines (mean $2.48{\pm}0.40$). Sub category's mean of the teachers of health-related disciplines was self-realization 2.99, interpersonal-relationship 2.92, health responsibility 2.65, nutrition 2.64, stress management 2.52, exercise 2.27 and that of the teachers of not-health-related disciplines was self-realization 2.84, interpersonal-relationship 2.70, health responsibility 2.24, nutrition 2.39, stress management 2.23, exercise 1.98. 2. When HPLP score were examined according to demographic characteristics, health status and self-efficacy, the results showed that of the teachers of health-related disciplines was higher than that of the teachers of not-health-related disciplines. 3. Gender, degree of grief and depression, and self-efficacy have statistically significant effect on the HPLP score of the teachers of health-related disciplines, and subjective health status, concern about health, degree of stress, and self-efficacy were significant on that of the teachers of not-health-related disciplines. This results were indicated the teachers of health-related disciplines show better role model in health than the teachers of not-health-related disciplines. As self-efficacy is the most important factor on the HPLP score, it is very important to introduce programs to raise self-efficacy of teachers in middle and high school.

• Journal of Nutrition and Health
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• 제46권4호
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• pp.357-368
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• 2013

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.

• 대한영양사협회학술지
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• 제17권2호
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• pp.161-175
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• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• 한국식품영양학회지
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• 제30권6호
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• pp.1245-1251
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• 2017

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

• 대한영양사협회학술지
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• 제24권3호
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• pp.231-245
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• 2018

This study was conducted to investigate the status of food allergy knowledge and management of the teachers and operators of child care facilities in the Daejeon Area. Surveys of 262 teachers and 50 operators of child care facilities in Dong-gu and Jung-gu in Daejeon were conducted. The prevalence of food allergies was found to be 3.6% (102 children). The average score of teachers in the anaphylaxis knowledge survey was $0.18{\pm}0.22$. Additionally, the needs for food allergy education among teachers and operators was 88.2% and 98%, respectively. The survey revealed that all child care facilities in this study provide food service menus to parents, but only 14 facilities (28%) provided alternative food to children with food allergies, and some of these 14 facilities did not provide adequate alternatives. To ensure the safety and healthy growth of children with food allergies, it is necessary to provide food allergy education to teachers and operators, as well as to establish safe food service and allergy management systems in all child care facilities.

• 한국식품영양과학회지
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• 제31권1호
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• pp.160-169
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• 2002

본 연구는 마산시에 소재한 초등학교와 중학교 교사 227명을 대상으로 건강상태에 영향을 미치는 인자로 생각되는 영양지식, 식생활 습관, 영양태도 및 건강에 대한 관심도를 파악하고, 이들의 상호관련성을 분석하여 교사들의 건강하고 활기찬 삶에 도움이 될 수 있는 기초자료 제공에 목적을 두고 설문조사를 하였으며, 그 결과를 요약하면 다음과 같다. 여고사가 67%, 초등교사가 62.4%이였으며, 연령은 20대가 17.6%로 다소 낮고, 30대 27.3%, 40대 26.9%, 50대 이상은 28.2%로 고른 분포를 보였으며, 그리고, 기혼인 교사가 85.4%로 대부분이었으며, 급식 학교 근무 교사가 67.9%, 배우자 직업이 있는 교사가 65.3%로 나타났다. 영양지식에서 인지된 지식은 85.2%, 정확도는 76.2%로 나타나 교사들이 알고 있는 지식의 23.8%는 잘못된 것임을 알 수 있으며, 영양지식 정답율은 65.5%로 나타났다. 영양지식 점수는 20점 만점에 전체평균이 13.1$\pm$3.3점이며, 여교사(p<0.001), 초등교사(p<0.05), 30대 교사(p<0.01), 급식교 근무교사(p<0.05), 배우자 직업이 있는 교사(p<0.01)의 영양지식 점수가 유의적으로 높게 나타났다. 식생활습관 점수는 100점 만점에 평균 72.6$\pm$8.9점으로 'good'에 속하였고, 초등교사(p<0.01), 50대 이상의 교사(p<0.001), 기혼인 교사(p<0.01), 급식교 근무 교사(p<0.01), 건강하다고 생각하는 교사(p<0.05)의 식생활 습관 점수가 유의적으로 높게 나타나 식생활 습관이 더 좋았으며, 영양상태 점수는 평균 70.8$\pm$7.7 점으로 'good'으로 나타났으며, 여교사(p<0.001), 초등교사(p<0.05), 30대 교사(p<0.001), 배우자 직업이 있는 교사(p<0.01)의 영양태도 점수가 유의적으로 높게 나타났다. 그리고, 영양지식, 식생활 습관, 영양태고간의 상관 관계에서는, 식생활 습관과 영양 태도간의 양의 상관 관계가 나타났고(r=0.4, p<0.001), 영양지식과 영양 태도간에도 유의적인 양의 상관관계가 있었다(r=0.3, p<0.01). 그러나 영양지식과 식생활 습관간에는 상관 관계가 없는 것으로 나타났다. 이상의 결과에서 교사들의 영양지식 향상에 필요한 교육의 기회 확대가 필요하며, 또한 영양지식이 식생활 습관으로 이어질 수 있는 교사자신의 노력이 필요하다고 하겠다.

• 한국조리학회지
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• 제17권2호
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• pp.18-34
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• 2011

본 연구는 학교 급식을 담당하는 영양(교)사와 조리종사원의 직무스트레스-직무소진-이직의도의 구조적 관계 비교분석을 위해 서울, 경기소재 180개 직영, 위탁 초 중 고동학교에 근무 중인 영양(교)사와 서울, 경기소재 50개 직영, 위탁 초 중 고등학교에 근무 중인 조리종사원을 대상으로 실시되었다. 영양(교)사와 조리종사원의 직무스트레스, 직무소진 및 이직의도의 구조모형을 비교 분석한 결과 직무요구와 보상부적절성이 비중이 가장 큰 요인임을 확인할 수 있다. 학교급식의 양적인 확대도 중요하지만 학교 급식에 종사하고 종사자의 스트레스요인을 낮춰 영양(교)사 조리종사원으로써 긍지와 만족감을 가지고 직무를 수행 할 수 있을 수 있도록 인식의 전환과 구체적인 방안이 마련되어야 할 것이다.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.661-671
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• 2011

The objective of this study was to investigate the effect of occasional mid-morning snacks (MMS) on dietary behaviors and school life among elementary students. The students, mothers, and teachers from two elementary schools in Seoul were selected. The schools have been provided a steamed sweet-potato or potato, or a piece of rice-cake or cake with a pack of milk as MMS 3-4 times a month for more than 3 years. Most students were satisfied with the MMS. Mothers and teachers reported that their children or students were happier, more active, and more energetic in school with MMS. Furthermore, the students answered that they could drink milk better on the day when the school provided MMS. Many students felt that it was relevant to serve a simple menu at lunch time if they were served MMS. Also, students became more interested in school meals or foods with MMS. In addition, mothers who had jobs wanted more frequent MMS. The degree of satisfaction about MMS of the teachers was higher than that of students or mothers. Many teachers thought that their students drank milk better with MMS and further, that it made students to drink more milk on other days. In conclusion, MMS had positive effects on the dietary behavior and school life of elementary students. Therefore, it can be a good option for eliminating skipping breakfast because it provides more nutrition, makes students drink more milk, and allows students to enjoy school activities more.

• 보건교육건강증진학회지
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• 제26권4호
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• pp.49-62
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• 2009

Objectives: Few studies have focused on health behaviors and health status among teachers even though these are one of principles and values of WHO's Health Promoting Schools. In this study, we described health behaviors and health status among teachers and explored the differences of these by personal and school characteristics. Methods: A stratified and random cluster sampling design was used to obtain a cross-sectional sample. A total of 59 elementary, middle and high schools in Seoul and Gyeonggi areas were included in which 333 teachers (males 40.6%, females 59.4%) participated in this survey. Chi-square tests were conducted with SPSS 17.1. Results: Overall, health behaviors and health status among teachers were better than the general public according to Korea National Health and Nutrition Examination Survey. Male and middle/high school teachers had higher prevalence of alcohol dependence and of driving under the influence of alcohol. Also, their rate of wearing seat belts were lower compare to female. In other hand, female, health and nutrition teachers, rural school teachers had lower prevalence of meeting recommended levels of physical activity. Underweight were more prevalent to them in contrast to male with higher prevalence of obesity. In addition, teachers of health promoting schools were not likely to ride on a car with a drunk driver. They also have a lower prevalence of skipping breakfast and have higher positive perception of health for themselves. Conclusion: Teachers' health should be given higher concerns as a key component of school based health promotion. Gender and age specific programs should be considered to develop health promoting programs for them.