• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.417-417
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• 2004

지속성복막투석환자의 경우 투석에 의해 단백질 대사물질의 배설은 효과적으로 이루어지나 오랫동안의 만성신부전으로 인한 인의 배설 저하에 따라 골밀도가 대부분 저하되어 있으며 신성골이영양증을 수반하는 경우가 많다. 본 연구에서는 종합병원 신장내과 클리닉에 정기적 checkup을 받고 있는 지속성복막투석환자를 대상으로 골밀도를 측정하였으며 요추(L2-L4)와 대퇴부(femoral neck, trochanter)의 평균 골밀도의 T값이 모두 -1 미만인 군을 골감소증군으로 하였고(N=86) 1군데라도 T값이 -1 이상인 군은 정상군으로(N=32) 분류하여 영양소섭취량, 식행동, 우울정도에 따른 차이를 보고자 하였다.(중략)

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.472-482
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• 2017

Purpose: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju Chonnam Regions. Methods: The research subjects were 200 male adults. Results: A significantly higher mean age was observed in the stage of Action Maintenance (A M) than in the stage of Precontemplation (PC) and stage of Contemplation Preparation (C P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A M were significantly higher than PC and C P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A M increased. Conclusion: Subjects in PC and C P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge.

• Journal of Nutrition and Health
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• v.57 no.1
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• pp.120-135
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• 2024

Purpose: This study examined the factors affecting sugar intake in adults based on social cognitive theory. Methods: An online survey regarding the intake frequency of sugar-source food, factors related to sugar intake based on social cognitive theory, perceptions of sugar intake, and health-related factors was conducted in October 2019 with 1,022 adults (502 men and 520 women) aged 19-49 years. The intake frequency of sugar-source food was divided into tertiles using percentiles based on the daily frequency. Results: The daily intake frequency of sugar-source foods was 4 times, with beverages (1.87 times/day) and sweetened coffee (0.81 times/day) being the highest among the food groups and types, respectively. The group with a high intake frequency of sugar-source food had a high negative outcome expectation for reducing sugar intake, and was in a home and social environment with easy access to sweet food. Women in this group showed low self-efficacy and poor behavioral capability in reducing sugar intake. Self-control had the lowest average score among the factors of social cognitive theory (2.56/5 points), followed by nutrition knowledge related to sugar (5.42/10 points). As a result of regression analysis, the social cognitive factor affecting the intake frequency of sugar-sourced foods was found to be home environment for both men and women. On the other hand, factors contributing to reducing sugar intake were positive outcome expectations for men and behavioral skills for women. Conclusion: Dietary education and nutritional interventions for adults, including changes in the home environment with easy access to sweet foods, can reduce sugar intake and raise positive expectations for reduced sugar intake.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.441-450
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• 2015

Purpose: The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea. Methods: We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension. Results: The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake. Conclusion: Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.54-64
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• 2008

We examined the effect of dietary behavior improvement on diet quality, body composition and blood lipid profiles in 68 middle-aged women. Dietary behavior intervention was consisted of counselling in the problem areas of portion control, food selection for low carbohydrate and high fiber food items, and education on the improvement of micronutrient intakes and diet quality. The subjects were divided into two groups; Improved or Not-Improved Group according to the level of changes in dietary behavior scores. After 6 months, body weight, BMI, waist-hip ratio, and visceral fat area were significantly decreased in the Improved Group compared to the Not-Improved Group. Calorie-adjusted protein, fiber, calcium, iron and vitamin C intakes were significantly increased in the Improved Group. The index of nutritional quality (INQ) and mean adequacy ratio (MAR) were increased only in the Improved Group. We observed a significantly increase in HDL-cholesterol and a decrease in total cholesterol, triglyceride and LDL-cholesterol, and an improvement of atherogenic index in the Improved Group. These results showed that dietary behavior intervention improved dietary behavior scores, and those whose dietary behavior score improved showed more improvement in diet quality, body composition, and serum profiles than those whose dietary behavior score did not improve.

• Journal of Animal Environmental Science
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• v.1 no.2
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• pp.137-144
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• 1995

This experiment was conducted to determine the effects of non-climatic environmental factors on growth performances and behavioural patterns of weanling pigs. Three hundred and sixty weanling pigs were contained and carried out with three levels of spaces per pig(0.18, 0.23 and 0.30$m^2$) and three different numbers of pigs per pen(15, 20 and 25 pigs) up to 30kg body weight. Designed by using a 3 $\times$ 3 factorial arrangement(three levels of spaces $\times$ three different numbers of pigs). This experiment investigated the effects of main factors and the relationship between each factors. The result of this experiment were summarized as follows ; 1. The reduction of floor space caused the reduction of feed/gain in the weanling pigs. Pigs responded with the increased feed intake(p<0.01) and with no change in body weight gain. 2. There were no significant differences in the body weight gain and feed/gain in weanling pigs by changing group sizes, but group size affected the feed intake significantly(p<0.01). 3. Space allowance affected the behavioural patterns significantly(p<0.01) of weanling pigs. The reduction of floor space caused the increment of aggressive behaviour and weanling pigs responded with the decreased resting, non aggressive social and play behaviour. 4. There were no significant differences in the resting, eating, aggressive and non aggressive social behaviour in weanling pigs by changing group sizes, but the large group size caused the reduction of play behaviour in the weanling pigs(p<0.01). 5. Therefore we concluded that weanling pigs require 0.23$m^2$ per pig and 20~25 pigs per pen for the better environment condition.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.537-550
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• 2011

This study was conducted to identify behavioral characteristics of salty food intake according to saline sensitivity of adults living in a rural area. Anthropometry and blood pressure were measured and salt intake-related dietary behavior was surveyed by questionnaires through interviews with 402 subjects aged ${\geq}$ 40 years in Chungcheongbuk-Do, Korea. The percentages of overweight and obese among the subjects were 37.8% and 3.8% respectively. Mean blood pressure of the subjects was in the normal range, but the distribution of subjects who were normotensive, high normal, and hypertensive was 48.7%, 17.7%, and 33.6% respectively. Approximately 27% of all subjects habitually consumed salty food, which was the smallest group, followed by 38.1% normal and 35.1% not-salty food. However, 34.6% of the eldest group of ${\geq}$ 65 years consumed salty food. The saline insensitive group showed a higher percentage of irregular meals, overeating, speed-eating, an unbalanced diet, a preference for fried food, and habitual intake of salty foods. These subjects recognized the risk for eating salty food, but they lacked the will to reduce their salty food intake. Compared to spouses and family members, experts such as doctors, nurses, and dieticians were the most influential for reducing the salty food intake of subjects. Saline sensitive group had relatively better control over salty food intake at every meal, eating out, and even when eating salty food that the spouse preferred. The saline sensitive group ate more frequently vegetables and fruits, whereas the saline insensitive group ate more frequently hot spicy foods. In conclusion, the results suggest that it is necessary to establish a social atmosphere toward reducing salt intake at the level of the government and food industry and to set action plans to be available for nutrition education programs to reduce salt intake nationwide.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.477-484
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• 2015

The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported 'moderate' preference, 35.3% reported 'salty' preference, and 18.8% reported 'unsalty' preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The 'salty' group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions 'I often eat dried seafood and salted seafood', 'I usually eat all the broth in soups or stews' (p<0.01), 'I usually eat a lot of kimchi and salt-pickled vegetables', 'I usually eat soy dip or hot pepper dip with sushi and fritters' (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that 'did not know' (p<0.01).

• Korean Journal of Health Education and Promotion
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• v.14 no.1
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• pp.47-62
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• 1997

본 연구는 한국 보건전문가들의 보건행동을 조사하고, 보건행동간의 상호 관련 요인과 보건행동에 영향을 미치는 인구학적 요인을 분석하는데 그 목적이 있다. 본 연구 대상으로는 한국보건협회 산하의 8개의 보건 관련 학회 중에서 보건교육과 가장 관련이 있는 한국보건교육학회(212명)와 한국보건 간호학회 (124명) 회원 336명이 선정되었다. 본 연구의 도구는 미국에서 이미 실시된 여러 보건행동 연구를 기초로 하여 focus group discussion, back-translation, 전문가들의 panel discussion, 그리고 pilot test(사전조사)를 통하여 한국인의 보건행동 연구를 위해 타당하게 개발되었다. 본 연구를 위하여 1995년 약 두달동안(11월, 12월), 3차에 걸친 우편설문조사를 실시하여 64.3%의 응답회수율을 보였고, 응답자들의 보건행동을 분석하기 위해서 factor analysis(요인분석)와 ANOVA (변량분석) 방법을 사용하였다. 본 연구의 결과는 다음과 같다. 1. 조사응답자의 분포는 남자가 33.8%, 여자가 66.2%였고, 응답자의 80.3%가 석사 이상의 학위를 소유하고 있었다. 응답자들의 전공분야는 다양하였고, 그들 중에서 36.3%가 간호학, 24.4%가 공중보건학을 전공하였다. 응답자 중 과반수 이상이 학교에 근무하였고, 서울에 거주하였으며, 응답자의 평균 직장 근무연수는 14년 이였다. 2. 응답자들의 보건행동에 대한 요인분석 적용의 적합성을 사전검증하기 위하여 Bartlett’s Test of Sphericity (630.37, p〈.00)를 실시하였다. 응답자들의 보건행동을 요인분석한 결과, 17개의 보건행동으로 구성된 네가지 보건행동요인들이 추출되었다. 응답자들의 네가지 보건행동요인들은 다음과 같다: (1) 규칙적인 식사 및 과일 섭취 (2) 음주 및 흡연 (3) 외식,간식 및 카페인 음료 섭취 (4) 운동 및 휴식 3. 응답자들의 인구학적 요인과 네가지 보건행동요인들과의 관계를 분석한 결과, 성별(F=69.59, df=1,203, p〈.05), 교육정도(F=3.48, df=3,199, p〈.05) 그리고 직장(F=4.04, df=3,201, p〈.05)에 따라 음주 및 흡연 행동에 커다란 차이를 보였다. 또한 응답자의 직장 근무연수(F=2.39, df=5,185, p〈.05)에 따라 운동 및 휴식 행동에 커다란 차이를 보였다.

• 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.