• Journal of Community Nutrition
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• 제2권2호
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• pp.159-163
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• 2000

The purpose of this study was to investigate the effect of two teaching strategies, benefit appeal, on the nutrition knowledge, attitude toward nutrition and food behavior of 165 university students. We presented university students with either a treat appeal, which emphasized the risks of not-following the recommendations, or a benefit appeal, which emphasized what was to be gained if respondents followed recommendations. We assigned a random sample of 165 students either to a control group or to one of two experimental groups : a threat- or benefit-appeal group. Only respondents in the experimental groups received brochures, but all respondents completed pre- and post- test questionnaires. Students in the benefit appeal group demonstrated significant increases in both nutrition knowledge and more positive attitudes about nutrition education after participation. The control group, however, had no significant increase in knowledge at post-testing. Significant positive correlations resulted at post-testing between nutrition knowledge and attitude, as well as attitude and food behavior for the experimental group. Results from this study suggest that a change in nutrition knowledge precedes a change in attitude. The benefit appeal group appeared to be most effective in changing nutrition knowledge, attitude toward nutrition, and food behavior. (J Community Nutrition 2(2) : 159∼163, 2000)

• 대한지역사회영양학회지
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• 제9권6호
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• pp.716-724
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• 2004

The purpose of this study was to investigate the elementary school dietitian's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 100 elementary school dietitians. The results are as follows. As for training in NE, $61.2\%$ of the dietitians attended training in NE. After training in NE, $86.5\%$ of the dietitians who attended training in NE were more concerned about NE. Also $59.5\%$ of the dietitians gave students NE and most of them did as a weekly printout 2-4 times per month. There was a significant difference in experience of NE for teachers between subgroups by experience of training in NE; while $48.1\%$ of the dietitians with training in NE gave teachers NE, $20.0\%$ of the dietitians without training in NE gave teachers NE. The main reason for not giving NE was too much work load and low concern of school administration. Also $96.4\%$ of the dietitians answered that NE is necessary in elementary school and the main reason for being necessary was correction of unbalanced diet and good table manner, As for proper time to start NE for children, $51.8\%$ of dietitians answered 'kindergarten' and $45.8\%$ of them answered 'lower grade of elementary school'. As for effective type for NE, $59.5\%$ of the dietitians answered 'NE as a part of other subject' and $23.8\%$ of them answered 'NE as a separate subject'. Also $79.5\%$ of the dietitians answered 'teacher' as the suitable person for NE. Most of the dietitians recognized menu formation as the ideal major work load and office work as the most time-consuming work load. As to job satisfaction, most of them were dissatisfied with office work and NE. Therefore, it is nationally supported for elementary school students' health and well-being that school dietitians as NE specialists give NE with minimizing their office work and developing a standardized NE program.

• 한국식생활문화학회지
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• 제37권1호
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

• 지역사회간호학회지
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• 제9권1호
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• pp.30-39
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• 1998

The purpose of this study was to identify the factors influencing health promoting lifestyle of teachers and to provide the data for efficient health management of teachers. The subjects of this study were eight hundred nine teachers, who were chosen in Choong-Buk province. Survey Questionaires for data analysis were collected through visiting or mailing from September 1 to 30, 1997. The instruments used in this study were HPLP(Health Promoting Lifestyle Profile) by Walker (1987), Internal Health Locus of Control by Walston et al. (1978), Self Esteem by Rogenberg(1965), Importance of Health by Muhlenkamp (1985), Self Efficacy by Sherer & Maddux(1982), and Family Function by Olson & Schellenberg (1985). Data were analyzed by descriptive statistics, unpaired t-test, ANOVA, Pearsons correlation coefficient and stepwise multiple regression using SPSS/PC(v. 4.01) program. The results were as follows; 1. The mean of health promoting lifestyle was total 2.53 on the average, self-actualization 2.97, nutrition 2.90, interpers 52, stress management 2.33, exercise 1.91, and health responsibility 1.82 in order. The index of total health promoting lifestyle was significantly influenced by the factors including sex, age, religion, marital status, duration of work, teaching load, education level and number of family members. 2. The health promoting Lifestyle was significantly positive correlated with Self Efficacy, Family Function, Importance of Health, Internal Health Locus of Control and Self Esteem. 3. Self Efficacy was the most influential determinant predicting health promoting lifestyle of teachers. Self efficacy, Family Function, Importance of Health, Internal Health Locus of Control and Age explained 42% of the health promoting lifestyle. Based on the above findings, it is suggested to develop nursing intervention to improve Self Efficacy, Importance of Health, Family Function of teachers enhance health promoting lifestyle. Further studies are needed to confirm these findings and to determine factors which significantly influence health promoting lifestyle of teachers.

• 한국식품위생안전성학회지
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• 제31권2호
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• pp.74-84
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• 2016

초등교사와 영양교사는 어린이 식생활 교육자로서 이들의 식품안전 및 위해에 대한 인식은 식생활교육에 큰 영향을 미칠 수 있다. 따라서 본 연구에서는 주요 식품 위해 요인으로 오인되고 있는 식품첨가물에 대해 수도권 소재 초등학교에 근무하는 초등교사(279명)와 영양교사(72명)를 대상으로 식품첨가물에 대한 인식 및 정보요구도에 대한 설문조사를 실시하여 분석함으로써, 식품첨가물에 대한 올바른 정보전달 촉진을 위한 기초자료를 확보하고자 하였다. 맛을 우선하는 교사(39.1%)에 비해 영양교사는 식품을 구입할 때 안전성(68.1%)을 가장 먼저 고려하여 유의한 차이(p < 0.001)를 보였고, 제조사, 가격 유통기한 외에 교사는 원산지(32.5%), 영양교사는 주성분(50.0%)을 우선 확인한다고 하였다(p < 0.01). 식품표시 이해도는, 주성분, 식품첨가물, 영양성분, 인증마크 등 모든 부분에서 영양교사가 높았으며, 교사(3.53), 영양교사(4.17) 모두 식품첨가물 관련 표시 이해도가 가장 낮게 나타났다. 교사, 영양교사 모두 식품의 안전을 위협하는 요인으로 환경오염물질, 식중독 세균과 바이러스, 식품첨가물 순서로 응답하였고, 가공식품 구매시 '무첨가', '무색소' 표시가 있는 식품을 구매한다는 응답 비율이 높았다. 또한 영양교사는 식품첨가물이 안전성, 유효성 평가를 거치고(100%), 사용기준 및 규격이 정해져 있다(81.9%)는 것을 안다고 응답했음에도 불구하고, 교사(75.2%)보다 많은 87.5%가 식품첨가물 섭취는 건강에 위험하다고 응답하는 괴리를 보여 이들에 대한 올바른 정보전달의 필요성을 확인할 수 있었다. 교사 및 영양교사 모두 식품첨가물에 대해 가장 알고싶어 하는 정보는 '안전성과 위험성'이었고, 정보매체로는 교사는 TV(3.80)를, 영양교사는 강의(3.65)를 가장 선호하였다. 식품첨가물에 대한 정보 제공기관이나 제공자에 대한 신뢰도에서 정부기관이나 식약처 공무원에 대한 신뢰도는 병원, 대학연구기관, 의사, 연구원 등에 대한 신뢰도 보다 낮았다. 대중매체의 정보는 신뢰하지 않는다는 비율이 높았으나, 대중매체를 접한 후 교사(39.4%)는 식품첨가물 표시를 보게 된다고 하였고, 영양교사(50%)는 식품첨가물이 함유된 식품을 줄인다고 응답하여 그 영향력을 확인할 수 있었다. 또한 대중매체 내용이 선정적 감성적 접근을 하여 문제가 있다고 답변하며, 정부가 잘못된 정보를 곧바로 바로잡을 수 있도록 전문가 집단을 활용하여 균형적으로 정보를 제공하여야 한다고 지적하였다. 본 연구 결과, 초등교사와 영양교사는 식품첨가물에 대해 각기 다른 인식과 정보요구도를 보이고 있어 어린이들에게 올바른 식생활교육을 할 수 있도록 식품첨가물에 대한 정보전달 노력이 요구된다.

• 대한지역사회영양학회지
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• 제14권2호
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• pp.158-167
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• 2009

This study was conducted to reduce children's fat intake and to establish healthy dietary lifestyles. To achieve these goals, we searched, collected, and analyzed the materials related to the fat education, based on which the research personnel-professors and graduate students in nutrition and child education and elementary school teachers-discussed to figure out major topics, objectives, and detailed contents and activities appropriate for fat intake reduction. We also organized an advisory committee composed of 15 professionals in related fields to discuss the adequacy and validity of the specific contents. Finally, we systematically organized the contents and developed children's textbooks and teacher's guidebooks. Considering the different cognitive development stages of junior and senior elementary students we developed two different textbooks for each of them which are easy to read and understand, fun to play with lots of activities, and designed to practice into daily life. The contents cover three major topics-the concept of lipid, lipid in food, lipid in life and are composed of 6 units in total. To help teachers understand and and to instruct, teacher's guidebooks contain an overview of the education, specific information and practical guidelines for each class. We developed these education materials with the aim of lowering children's fat consumption and eventually promoting their health welfare; hopefully we expect these materials would be useful for children's nutritional education in the field.

• 동아시아식생활학회지
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• 제27권2호
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• pp.137-147
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• 2017

This study aimed to evaluate the necessity of updating current nutritional standards for school lunch programs in Korea. The study was performed both theoretically and practically considering the present physiques and nutrient intakes of school students. Theoretically, adequacy of types of nutrients and nutrient reference values were analyzed. Specifically, the adequacy of the types of nutrients were reviewed by applying the same selection procedures used in the 2007 revision of current standards in order to evaluate the necessity of updates. The nutrient reference values were compared with those in the U.S., Japan, and Taiwan in terms of setting year, basic data, and setting method. Practically, a focus group interview with six school nutrition teachers was conducted to investigate any operational difficulties in applying the current standards to school foodservices in Bucheon on October 1, 2015. As a result, nine types of nutrients were decided, which excluded protein and thiamin from the current ones. The nutrient reference values needed updating toward more adequate levels by reflecting more various and recent basic data considering daily nutrient intakes and the actual percentages of intakes from lunches of school students. The results showed that school nutrition teachers found it difficult to apply the current standards to school foodservices, especially as school level increased from elementary through middle to high schools mainly due to protein and calcium. Overall, the study results imply that the current nutritional standards for school lunch programs in Korea need updating to reflect the current physiques and actual nutrient intakes of school students.

• 대한영양사협회학술지
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• 제1권1호
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• Journal of Nutrition and Health
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• 제46권6호
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• pp.573-588
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• 2013

The objective of this study is to investigate various jobs and foodservice environments, as well as work performances of school foodservice dietitians and nutrition teachers in accordance to the years of service in Daejeon and Chungnam provinces. A survey was conducted among school foodservice dietitians and nutrition teachers; a total of 415 from selected elementary, middle and high schools in the areas. In this study, we surveyed the participants and analyzed the current state of general characteristics, status of their job environments and foodservice environments by frequency, and the averages and differences in work performance with regard to 12 work parts and 57 works using one-way ANOVA and Duncan's multiple range test according to the years of service. Six parts among 12 work parts were significantly different in work performance according to the years of service. The 6 work parts were menu (nutrition) management, utensil recovery and management, sanitation management, foodservice administration & evaluation, dietary habit guide, and other works. The 11-15 years group ranked as the top on the total score and means of work performance. While the 16-years or more group, 6-10 years group, and under 5 years group followed consecutively. Correlation analysis between job or foodservice environments and work performances showed that work performances of school dietitians were mostly influenced by employment status, education level, and annual salary among the variables of job or foodservice environments. Other works, dietary habit guides and menu management were mostly influenced by variables of job and foodservice environments.

• 대한지역사회영양학회지
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• 제12권4호
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• pp.462-476
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• 2007

This study aimed to develop a nutrition education internet program for correcting the eating-out behaviorial problems of youth. A survey was performed to investigate the eating-out behavior patterns of youth by questionnaires. A nutrition education program was developed on the basis of the survey results, and evaluated by teenagers. The results of the developed homepage are summarized as follows: The contents of this program (www.health14.net) consist of '${\times}$ Health (Teenager, My Health, Healthy life, Beautiful life)', '+ Nutrition (To find slow foods, Fast foods campaign, Selecting fast foods, The best menu for eating-out, Recipes for health, Golden bell nutrition quiz)', '${\div}$ Information (Diet mini-homepage, Q & A, My knowhow, Game, Community)' and 'Basic Menu (home, Log in, Information and news, Mini-homepage, Site map, Free bulletin board)'. It can be used as educational material for dietary behaviorial changes in school. Also teachers and parents could get information on eating-out menus. Through this site, we anticipate contributing to nutritional health promotion by correcting the eating-out habits of youth.