• Title, Summary, Keyword: dietary factors

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Dietary Pattern Analysis and Factors Affecting Abdominal Obesity in Children and Adolescents (아동 . 청소년기 식이패턴 분석과 복부비만에 영향을 미치는 요인 - 1998, 2001, 2005년 국민건강.영양조사 자료를 근거하여 -)

  • Paek, Kyung-Won
    • Journal of the Korean Society of School Health
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    • v.22 no.2
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    • pp.137-146
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    • 2009
  • Purpose: This study was performed to identify the socioeconomic factors, the health behavior factors and dietary pattern that have an influence on abdominal obesity, as measured by using the waist circumference in children and adolescents. Methods: This study used data collected from 1998, 2001, 2005 Korean National Health and Nutrition Examination Survey (NHANES). Final sample included 3,596 subjects from 10 to 19 years old who had completed necessary health examinations, health behaviors survey, and nutrition survey. Results: 12 dietary patterns emerged from factor analysis with different factor loading. Logistic regression analysis of the factors that affect abdominal obesity showed that the education level, BMI(Body Mass Index) and dietary pattern, 'Kimchi' including Korean cabbage and radish affected the abdominal obesity in children and adolescents. Conclusions: Abdominal obesity is a risk factor for morbidity and mortality, and it is associated with chronic diseases, including cardiovascular disease and diabetes. Based on the findings, it is essential to modify dietary pattern for preventing abdominal obesity, which is a condition associated with the incidence of chronic disease in adults.

Awareness and perceived necessity of dietary guidelines among urban Koreans by gender

  • Hong, Kyung-Eui;Moon, Hyun-Kyung;Cho, Sung-Il;Ahn, Byung-Chul;Joung, Hyo-Jee
    • Nutrition Research and Practice
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    • v.1 no.3
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    • pp.224-230
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    • 2007
  • We examined an urban population's awareness of dietary guidelines to determine whether they perceived them to be necessary, and identified the factors affecting this awareness and perceived necessity. Data were collected via physical examinations and face-to-face interviews. Health indicators were collected from health examinations, and information on individual characteristics, including awareness, perceived necessity, and dietary status were obtained from the interviews. The subjects' sociodemographic, health and dietary status were examined as potential factors influencing awareness and perceived necessity. Descriptive statistics, contingency tables, and logistic regression modeling were used in the analysis. Low awareness of the dietary guidelines was displayed by the elderly and poorly educated individuals, and those without a spouse. Most people who were not aware of the dietary guidelines thought the guidelines unnecessary. Males with hypertension and lower hemoglobin levels, and females with less education had low awareness. Elderly females with lower bone density had less perceived necessity. Males and females with poor dietary status reported low perceived necessity.

An Analysis of Dietary Life Characteristics and Influence Factors of Korean Women (한국 여성의 먹거리 사회인식에 따른 식생활 특성)

  • An, Yun Sook;Chung, Hae Kyung;Kim, Heung Ju;Lee, Yoon Kyung
    • Family and Environment Research
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    • v.54 no.4
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    • pp.397-404
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    • 2016
  • This study analyze factors influencing the dietary life of Korean women. This study analyzed 653 women aged 19 (and over) in Korea using materials developed by Social Sciences Korea Food Sustainability Study Group in 2015. As a result, in dietary life characteristics, females with higher education in their 40s and 50s and with a high income level, married women, and women thinking are subjectively healthy and show a statistically significant difference compared to other groups. Next, a correlation analysis is conducted to examine the relationship between independent variables and dietary life. The results showed a positive relationship with all variables, and a high correlation in the sales recognition of homegrown products (r=.384), the recognition of a food environment (r=.349), the recognition of food welfare (r=.325), and the recognition of food safety (r=.322). Factors that influence dietary life are extracted and the causal relationship is verified through multiple regression analysis of which the dependent variable is dietary life. In a regression model of dietary life, the researcher finds the trend that explanation power increases by models that the variable group is added in an individual model ($R^2$ is changed from .090 to .215 and from .250 to .273). Subsequently, age, level of education, recognition about value of organic agricultural product, recognition about the sales of homegrown products, recognition of food environment, recognition of food safety, and recognition of food insecurity are factors that influence the dietary life of women.

A Study on Chinese Beverage Selection Attributes according to Dietary Style - Focusing on Tianjing Area - (중국인의 식생활 유형에 따른 음료 선택속성에 관한 연구 - 천진 지역을 중심으로 -)

  • Cheng, Cheng;Park, Young Il;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.27 no.6
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    • pp.1156-1162
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    • 2014
  • The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.

Gender Differences in Factors Affecting Dietary Self-Efficacy in Fifth and Sixth Grade Elementary School Children (성별에 따른 학령기 후기 아동의 식이자기효능감 영향 요인)

  • Lee, Kyu-Eun;Kim, Nam-Sun
    • Journal of Korean Biological Nursing Science
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    • v.13 no.3
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    • pp.253-261
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    • 2011
  • Purpose: The purpose of this descriptive study was to identify gender differences in predictors on dietary self-efficacy in fifth and sixth grade elementary school children. Methods: The data were collected by a questionnaire given to the 408 children between June 7 to June 17, 2011. Descriptive statistics, t-test, ANOVA, Pearson's correlation coefficients and stepwise multiple regression were used to analyze the data. Results: There were gender differences in dietary self-efficacy, exercise self-efficacy, dietary practice and depression. Dietary self-efficacy had a significant positive correlation with exercise self-efficacy and dietary practice and negative correlation with depression for both girls and boys. The predictors of dietary self-efficacy for boy were exercise self-efficacy and dietary practice, these factors explained 37.1% of the total variance. In girls, exercise self-efficacy and dietary practice were significant predictors and explained 38.7% of dietary self-efficacy. Conclusion: Based on the finding of this study, it is needed to develop a nursing intervention for dietary self-efficacy in elementary school children including to promote exercise self-efficacy and dietary practice.

Analyses on the Factors Associated with Dietary Behavior Regarding Colon Cancer Risk (대장암 위험도와 관련된 식생활 행동 분석)

  • 오세영;이지현;김효종
    • Journal of Nutrition and Health
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    • v.37 no.3
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    • pp.202-209
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    • 2004
  • A case-control study was conducted in order to examine dietary behavioral factors associated with colorectal cancer risks. Data were collected from 128 cases with either colorectal cancer or large bowl adenomatous polyps and 129 controls regarding stages of dietary behavioral change, perceived barrier, self efficacy, nutrition knowledge, social support and food availability as well as body mass index and overall dietary quality. Cases showed less desirable behaviors with respect to fat reduction and vegetable intake compared with controls based on the analyses of the stages of dietary change. After adjustment of relevant covariates (age, gender and smoking), significant trends of increasing risk with higher level emerged for perceived barriers resulted from environmental conditions (OR = 1.6 - 2.0) and self-efficacy (OR = 2.2-2.3). No such relationships were found for nutrition knowledge and social support. The risk of colorectal cancer was associated with the kinds of foods available at home showing a borderline protective relation with milk (OR = 0.6) and respective significant and borderline direct associations for fresh meat (OR = 2.1) and soft drinks (OR = 0.6 when reversely scored). Within-group analyses presented best predictors of overall dietary quality as food availability for the case and self-efficacy and social support for the control. The findings of this study suggested a need for focusing on motivational and reinforcing factors in the development of nutrition education programs for colorectal cancer prevention.

Dietary factors associated with high serum ferritin levels in postmenopausal women with the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010-2012

  • Ju, Se Young;Ha, Ae Wha
    • Nutrition Research and Practice
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    • v.10 no.1
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    • pp.81-88
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    • 2016
  • BACKGROUND/OBJECTIVES: Serum ferritin levels are significantly increased after menopause and greatly affect women's health. The aim of this study was to investigate the dietary and non-dietary factors associated with high ferritin levels in postmenopausal women. SUBJECTS/METHODS: Among adult women in 2010-2012, qualified postmenopausal women (n = 3880) were separated into quartiles of serum ferritin. The variable differences among the quartiles of ferritin were determined using either procsurvey chi-square test (${\chi}^2$-test) among categorical variables, or GLM (Generalized Linear Model) among continuous variables. The odds ratio for high ferritin in relation to dietary factors was also determined using procsurvery logistic analysis. RESULTS: Age, obesity, drinking habit, and blood glucose levels were found to be significant indicators of high serum ferritin level after adjusting for all confounding factors. Among the food groups, grain, milk, vegetable, and seaweed intakes were significantly associated with high ferritin levels, but after adjusting for all confounding factors, only grains and vegetables remained significant factors. Among the nutrient groups, calcium, vitamin A, and vitamin C intake were significant factors, but after adjustment, none of the nutrient groups analyzed were associated with a high risk of ferritin. CONCLUSION: Age, obesity, drinking habit, and glucose levels, as well as inadequate intakes of grains and vegetables, were found to be significantly associated with high serum ferritin levels in postmenopausal Korean women.

Factors influencing Dietary Compliance in Patients with Liver Cirrhosis (간경변증 환자의 식이이행 영향요인)

  • Yun, Mi-Jeong;Min, Hye Sook
    • Journal of muscle and joint health
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    • v.23 no.3
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    • pp.179-186
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    • 2016
  • Purpose: The purpose of this study was to identify factors that influence dietary compliance in patients with liver cirrhosis. Methods: This study used a cross-sectional design and was conducted with a survey of 141 patients in liver cirrhosis who were treated at D-university hospital in Busan. For data analysis, descriptive statistics, Pearson's correlation coefficients, and a multiple regression were performed using SPSS/WIN 20.0 Program for windows. Results: The mean score was 3.47 in dietary compliance. Dietary compliance had a positive correlation with self-efficacy, perceived-benefit medical staff support, age, drink or not but had a negative correlation with perceived barrier. As a result of multiple regression analysis, self-efficacy and perceived-benefits explained 30.1% (F=7.69, p<.001) of the variance of dietary compliance. Conclusion: Dietary compliance was suggested to consider self-efficacy and perceived-benefits when developing a nutritional education programs for patients with liver cirrhosis.

Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents (청소년의 식생활 라이프스타일 유형에 따른 불량식품관리 특성)

  • Kim, Yunhwa
    • Korean Journal of Community Nutrition
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    • v.21 no.6
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    • pp.509-519
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    • 2016
  • Objectives: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. Methods: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, ${\chi}^2$-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. Results: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). Conclusions: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

A Convergence Study on Effects of Nutrition Knowledge, Dietary Habits, and Dietary Self-Efficacy on Dietary Behavior in Nursing Students (간호대학생의 영양지식, 식이 자기효능감 및 식습관이 식행동에 미치는 영향에 관한 융합연구)

  • Lee, Eun-Sook;Kim, BoYoung
    • Journal of the Korea Convergence Society
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    • v.11 no.2
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    • pp.341-350
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    • 2020
  • This study is a descriptive study to identify nutritional knowledge, diet self-efficacy and dietary habits of nursing college students and to investigate the factors affecting their dietary behavior. Data collection was conveniently sampled from June 18 to June 20, 2018, for 123 second?year students at two University located in G City. The data collected were analyzed by descriptive statistics, t?test, ANOVA, Scheff, Pearson's correlation, and multiple regression using the SPSS 20 program. In the results of the study, factors affecting the dietary behavior of the subjects were found to be school life satisfaction, overeating and snacks frequency, and diet self?efficacy (adjusted R2=0.48, F=10.28, p<.001). The results of this study have implications that based on factors affecting dietary behavior of nursing students, nursing intervention programs should be developed to promote diet self?efficacy and to be able to develop healthy dietary habits.