• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.420-436
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• 2016

The purpose of this study was to identify the status of task performance and working conditions for nutrition teachers in order to determine new ways to improve the current nutrition system and increase job satisfaction among teachers. From the 14th of July to the 26th of September 2014, email questionnaires were distributed to and collected from 311 nutrition teachers nationwide, including teachers at elementary, middle, and high schools. The results are as follows. First, over 90% of nutrition teachers indicated that their work was demanding. In particular, 63.5% of nutrition teachers at high schools worked more than 40 hours of overtime per month. Second, 73% of nutrition teachers provided nutrition education, but the percentage significantly decreased at upper levels of school. Nutrition teachers had difficulties teaching due to the absence of standard teaching materials and a lack of time due to excessive work. Teachers also wanted 30 hours of job training once per year during their vacation organized by the regional Department of Education. Third, around half of the nutrition teachers considered that promotion and transfer professions are necessary for systematic foodservice and education. An additional allowance was demanded by nutrition teachers at schools that serve two or three meals per day. Considering the results, alleviating the workload of nutrition teachers and more time preparing nutrition classes for student are required. Fair evaluation of job performance that considers work conditions of nutrition teachers should be considered.

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.427.2-428
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• 2004

본 연구는 가임여성을 위한 영양중재의 방안으로 사회인지론과 행동변화단계모형에 근거하여 영양교육 프로그램을 개발하여 그 타당성을 검증하였다. 영양교육은 올바른 식생활, 골다공증 예방, 변비예방, 영양표시에 대해 실시하였다. 주제별로 프로그램은 인식전환, 식행동 수정, 바른 식행동 유지에 대한 내용을 포함하였으며 이 중 식행동 수정단계가 상대적으로 많은 부분을 차지하였다. 교육대상자는 총 108명으로 여고생 59명 (2 집단)과 여대생 51명 (1 집단)을 포함하였다.(중략)

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.99-106
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• 2006

The purpose of this study was to investigate the effect of dietary dae-chu(Rhamnace ziziphus, A), onion(Allium cepa L., O), mixture extracts (mulberry leaf, licorice root, pine needle, angelica gigas, jujube, onion, M) on serum glucose, lipid, enzyme, phosphorus levels in rats (Sprague-Dawley male rats, $357.03{\pm}7.08g$). Serum calcium of onion group was significantly decreased (p<0.05), but mixture extracts group of Cl (p<0.05) and TBIL (total bilirubin, p<0.05) were significantly increased. Serum glucose, total cholesterol, HDL-cholesterol and triglyceride were increased experimental rats than those of the normal rats. Mixture extracts was better than other groups for lipid metabolism. Also, GPT(glutamic pyruvic transaminase) and GOT(glutamic oxaloacetate transaminase) of onion extracts were protected to liver. So mixture and onion extracts were good drink for health.

• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.38-52
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• 2024

This study investigated relationships between personality types and job satisfaction, and performance among school food service dietitians. An online survey was conducted on 200 school dietitians from March 1 to 31, 2022. Of the personality type factors, extraversion, openness, agreeableness, and conscientiousness were positively correlated with job satisfaction, whereas neuroticism was negatively correlated. Extraversion, openness, agreeableness, and conscientiousness were positively correlated with job performance, whereas neuroticism was negatively correlated. Regression analysis conducted to determine the effects of personality types on job satisfaction revealed conscientiousness predicted satisfaction with items of the job, agreeableness predicted satisfaction with supervisor's supervision, and extraversion predicted satisfaction with colleagues. On the other hand, neuroticism was a negative predictor of satisfaction with the job, supervisor's supervision, colleagues, and work environment items. Analysis of the effects of personality types on job performance established that openness was a positive predictor of satisfaction with roles of the organization and team, and of conscientiousness for the job, innovator, and organizational roles. In contrast, neuroticism negatively predicted satisfaction with job role items. Further studies are required to explore these relationships more closely by incorporating other major factors related to personality characteristics, job satisfaction, and job performance of dietitians working in various fields.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.113-113
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• 2003

대학생은 신체 발달이 완성되는 시기로 올바른 식생활을 통한 영양관리가 중요하나, 에너지, 칼슘, 철분의 섭취 부족 등이 보고되고 있으며, 인스턴트 음식이나 패스트푸드를 선호하고 잦은 외식, 폭식, 결식등 식생활이 불량하다고 알려져 있다. 본 연구에서는 칼슘 섭취의 지표가 될 수 있는 유제품 섭취 행동을 중심으로 이와 관련된 사회 심리적 요인을 파악하여 영양교육의 기초 자료를 제공하고자 하였다. (중략)

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.420-421
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• 2004

심혈관계 질환은 선진국에서 가장 중요한 사망원인이며, 특히 관상동맥 질환은 심혈관계 질환으로 인한 사망의 50% 이상을 차지하고 있다. 미국에서는 National Cholesterol Education Program(NCEP)을 통해 관상동맥질환의 예방 및 치료를 위한 식생활 지침을 마련하여 꾸준히 시행한 결과, 관상동맥질환으로 인한 사망률을 40% 가량 감소시키는 결과를 가져왔다. 그러나, 우리나라는 최근 10년간 관상동맥질환으로 인한 사망률이 1.8배 증가하는 양상을 보이고 있음에도 불구하고 관상동맥질환 예방을 위한 대국민적인 식생활 개선에 대한 기준이 미비한 실정이다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1016-1024
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• 2006

The purpose of this study was to investigate students' and parents' perceptions of nutrition education. In this survey, 7,577 elementary school students and 6,003 of their parents across the country were surveyed about the necessity of implementing nutrition education, its present status and problems and future methods for nutrition education implementation. The results showed that 96.6% of the parents and 62.8% of the students responded that nutrition education was urgently needed, at least once per week in the lower grades of elementary school, and that it should be related to and coordinated with special activities class. In addition, the survey showed that students and their parents wanted nutrition teachers to establish a nutrition counseling room, a practical cooking class, a special activity class, and/or dietary camp during school breaks. With regard to the status of nutrition education at home, there was statistical evidence that suggests significant differences between urban and rural schools. Approximately 63% of the parents indicated that they had difficulty teaching nutrition education in their own homes, because it was difficult to determine the dietary habits and nutritional status of their children. When asked about attending a dietary class for parents, 74% expressed their intent to attend. Parents were most interested in learning about cooking practices, diet therapy, and food information in that order. The results showed that the most effective method of dietary education was to teach appropriate nutritional practices in school and at home simultaneously. Hence, necessary information and education should be provided through special lectures, special cooking classes, and dietary classes for parents. The conclusions of this study suggest that a variety of education programs should be developed to achieve effective nutrition education for students and their parents.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.173-187
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• 2021

The purpose of this study was to investigate high school students' needs for home economics elective courses in line with the introduction of the high school credit system and the development of the next home economics curriculum. To this end, 1,689 high school students across the country were analyzed for needs of home economics elective courses (eighteen elective courses and six sub-disciplines of home economics) and differences in the needs of home economics elective courses based on gender, grade levels, and completion of home economics science subject. The research results were as follows. Among the six sub-disciplines, the preference for 'dietary life' was the highest, and in terms of teaching types, experiment and practice class had significantly higher preference in 'dietary life' than other sub-disciplines. Girls showed higher preferences for home economics elective courses than boys, and the third graders showed significantly higher preferences only for the 'dietary life' sub-discipline than the first graders. High school students who are learning or have learned the home economics science subject showed higher preference for home economics elective courses in all the sub-disciplines than those who have not learned it. Based on the results of this study, it is suggested for the national curriculum development that further researches should be actively carried out to develop home economics career elective subjects.

• The Journal of Korean Academic Society of Nursing Education
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• v.21 no.4
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• pp.466-476
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• 2015

Purpose: This study investigates the relationship among nutrition knowledge, food habit problems and dietary attitudes in nursing students. Methods: A total of 856 nursing students participated in the study. Data was analyzed by frequencies, t-tests, ANOVA, Pearson correlation coefficients, and multiple stepwise regressions via SPSS WIN 21.0. Results: The mean scores for nutrition knowledge and dietary attitudes were above average and the score related to food habit problems was high. Dietary attitudes correlated positively with nutrition knowledge, but dietary attitudes correlated negatively with food habit problems. Significant predictors of dietary attitudes included: food habit problems, interest in nutrition and health, exercise, and drinking. The regression model explained 16.4% of perceived dietary attitudes. Conclusion: To improve dietary attitudes among nursing students, nursing educators should develop nutritional educational intervention programs in order to promote nutrition knowledge and identify food habit problems.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.