• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.127-145
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• 2006

The purpose of this study is to develop an educational program for Korean traditional food culture, which is consisted of diverse activity factors and educational contents of the elementary students, and to transfer Korean traditional food culture to the next generation effectively. We have developed the program on the basis of FIB(Fun Integrated Behavior) approach derived from the activity-based education theory. This program is consisted of 32 subjects related with Korean traditional food culture, which is planned to perform in special activity classes for 2 semesters. An instruction guidebook for teachers and a workbook for students have been also developed. The traditional food culture educational program which is developed in this study could be used as a practical educational tool in 'dietary life and culture class' or 'special activity class' which is recently being introduced as the nutrition education curriculum in the elementary school. Furthermore, we expect this program to be able to contribute to transferring Korean traditional food culture to the next generation and reinforcing the elementary schoolers' diet behavior through inspiring them with a realization of the superiority of Korean traditional food culture.

• Korean Journal of Community Nutrition
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• v.27 no.4
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• pp.296-308
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• 2022

Objectives: This study aimed to develop evaluation criteria for the elementary-school-based health promotion program using the RE-AIM framework and to examine their feasibility. Methods: Previous evaluation studies on health interventions for elementary-school students using the RE-AIM framework were reviewed systematically to identify appropriate evaluation criteria. A diet and physical activity intervention based on the transtheoretical model was implemented in a pilot study using the "Happy Me" application. The feasibility of using the RE-AIM framework to evaluate it was examined. Results: The review yielded the following evaluation criteria: "reach," the ratio of participants out of the total target population; "efficacy/effectiveness," the difference in outcomes between the intervention and control groups, or between a pre- and post-test; "adoption," the rate of use of the program and participation in the next stage of the program; "implementation," the progress on the program components; "maintenance," the participants' and teachers' intention to continue using the program. The pilot study reached 76.6% of the targeted population. The intake of sugar-sweetened beverages decreased (P < 0.0001), and the duration of walking increased (P < 0.0001). Other indicators could not be evaluated; therefore, potential indicators were suggested. Conclusions: This study produced feasible evaluation criteria for elementary-school-based health promotion using the RE-AIM framework. Nevertheless, the feasibility needs to be validated with a broader range of studies and long-term interventions.

• Journal of the Korean Dietetic Association
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• v.29 no.4
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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.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.140-151
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• 2024

This study evaluated the effectiveness of an obesity program developed to solve 'obesity', which was selected as the top priority for urgent improvement among the dietary problems of elementary school students in Busan. The program aimed to practice four health rules every day (sleep early, eat two vegetables with each meal, reduce sugary snacks, and exercise for 30 minutes every day). The participants were trained to practice the four rules online in real time every day for three weeks, and their performance in nutrition education tasks was monitored using Padlet. The anthropometric measurements showed no change in the overall average weight before and after participating in the program, but all students grew in height (z=-6.978, P<0.001), and the number of obese students decreased significantly (z=-3.317, P<0.001). This obesity program was effective in improving height growth and obesity in elementary school students. In terms of dietary changes, after participating in the program, the frequency of vegetable consumption increased significantly (z=-4.849, P<0.001), the frequency of sweet snack consumption decreased significantly (z=-4.298, P<0.001), and the bedtime improved (z=-1.000). Therefore, the non-face-to-face, self-directed obesity program developed in this study is expected to reduce the workload of nutrition teachers carrying a heavy workload such as meal service and nutrition classes, and can be used as an efficient nutrition counseling program.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.482-495
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• 2006

The purpose of this study was to investigate the eating behavior and food preference of preschool children in day care facilities. Subjects of this study were 192 young children who lived in Sungnam city, Gyeonggi-Do. The results are summarized as follows: The parents reported that 34% of the children ate 'unbalanced diet'. And 16% of the children ate small portions of food. The parents picked up several reasons for their children's 'unbalanced diet' such as 'dislike of the tastes(29.2%), 'texture in the mouth(28.6%)', 'smell of food(18.2%)' Fifty-six percent of parents took 'to change the cooking methods' as the best way to make their children have good eating habits in their home. The highest score of preference among the children was noodles with bean sauce and kimbab for staple food, stews seaweed soup for soups and stews, bulgogi and fried chicken for side dish. The young children's preference score fur side dish made with meats were higher than made with vegetables. This study made a suggestion to parents of children ages 4 to 6 and to teachers in preschool that they prepare for foods made with vegetables.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.471-483
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• 2005

The purpose of this study was to investigate food habits, nutrients intakes and nutritional quality of the preschool children living in Seoul. The study was performed by analyzing a questionnaire answered by the mothers of 233 subjects aged 2 to 6 years old. A three-day dietary intakes survey, using a 24 hour recall method was used by both the mothers and teachers of the children in day care centers. Twenty eight, 65.9 and $21.8\%$ of preschool children were underweight, normal and overweight or obese, respectively. It was found that $19.8\%$ of preschool children replied that they skipped breakfast sometimes. The major reasons for skipping breakfast were 'snacks' ($38.3\%$) and 'no appetite' ($32.6\%$). The proportion of subjects having unbalanced meals was $61.6\%$. From the 24-recall survey, it was found that all nutrients intakes were higher than those of the Korean RDA except zinc. The proportions of carbohydrate, protein and fat from total calories were 56,1, 17.2 and $30.7\%$. The P/M/S ratio was 0.62 : 0.86 : 1. Nutrient adquacy (NAR), mean of nu-trient adequacy ratio (MAR) and index of nutritional quality (INQ) were considered adequate. In conclusion, the dietary intakes of children aged 2 to 6 were assumed adequate judging from nutrient intakes, although some attention should be paid to fat intake in this age group.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.695-702
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• 2015

The aim of this study was to investigate school dieticians' awareness of the necessity for nutritional education and job satisfaction via qualitative research. For this purpose, in-depth interviews were carried out with 10 school dieticians. Results revealed that all participants said that schools urgently need nutritional education, and dietary attitude and unbalanced eating habits were the most urgent matters to be addressed. They made various suggestions related to revitalization of nutritional education: turning dieticians into nutritional educators, improving awareness of teachers and parents, receiving training on appropriate teaching methods, and so on. In response to their tasks, they considered bargaining with vendors and examination foods as the most burdensome tasks. In response to questions about how participants were treated in their workplaces, all participants reported low job satisfaction due to excessive work, lack of promotion opportunities, and low salary. To improve this, participants recommended creating a task manual, strengthening their role as managers, increasing their salary, and so on. Therefore, institutional support is necessary for dieticians to efficiently handle their excessive workload. In addition, an educational environment where dieticians can effectively carry out nutritional education needs to be created.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.269-279
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• 1995

The purpose of this study was to examine the relationships of nutritional and social factors among 100 children aged $5{\sim}6$ years. Forty five children (45%) were selected from families with low socioeconomic status, while 55 children (55%) were from those with high socioeconomic status. Cognitive performance of the children was measured by the Draw a man test and the degrees of hyperactivity were assessed by both children's mothers and their teachers using two different Check List (Behavior check list and Conner's rating scale). There were few associations between cognitive performance and nutritional variables. However, levels of hyperactivity were related positively to diversity of food intake and weight percentage for age, and negatively to animal and processed food preferences. These results indicate a possible role of nutrition on psychological development.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.209-218
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• 2003

The purpose of this study was to identify obstacles by surveying dieticians' perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five areas; Seoul, Kyoung-gi Province, In-cheon, Kwang-ju and Dae-jeon. Five hundred and sixty questionnaire were sent by the e-mail address and the local school dietician's Community Board on the internet, 263 were returned. Two hundred and forty were returned by E-mail, return rate was 42.86%. Twenty three were received by the local school dietician's Community Board on the internet. The obstacles were grouped of six fields and indicated thirteen factors in implementation of the Generic HACCP Plan for school foodservice. The six fields were 'status of cooperation within HACCP team', 'cooperation with the external people' such as teachers, food suppliers, student's parents, 'understanding HACCP system of the dieticians', 'hygiene facilities', 'training & educating employees', and 'difficulty of monitoring'. To assess the factor as a obstacle we used Likert's scale; 5-agree strongly, 4-agree, 3-medial, 2-don't agree, 1-don't agree strongly. Results of this study are as follows; 1) The scores of thirteen factors indicated as obstacles were over 3(medial) except ‘lack of dietician's understanding about HACCP System(2.86$\pm$0.97)'. Also only about 63% dieticians recognized that as an obstacle factor. 2) ‘Deficiency of hygiene facilities(4.41$\pm$0.76), ‘lack of teachers' cooperation(4.23$\pm$0.77)', ‘inadequacy of the kitchen lay-out(4.19$\pm$0.95)' and ‘lack of training and educating program for employees(3.97$\pm$0.85)' scored most highly. Results from this study show that financial resources and educating system are very important to settle down HACCP system for School Foodservices successfully.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.180-191
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• 2017

Purpose: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. Results: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.