• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.112-125
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• 2020

Objectives: Diet and incidence of chronic diseases are highly related. This study examined the characteristics of dietary safety awareness and competency for chronic disease prevention among adults. Methods: Data were collected from 247 adults in Daegu and Gyeongbuk areas using a self-administered questionnaire in May and June of 2018. Data were analyzed by frequency analysis, χ²-test, factor analysis, reliability analysis, t-test, one-way analysis of variances, and correlation. Results: The results of the factor analysis indicate that dietary safety awareness of health management was classified into chronic disease anxiety and obsession. Awareness of dietary safety management was sub-grouped into difficulty in acquiring knowledge, lack of awareness of over and malnutrition, food safety anxiety, importance of weight management, education requirement for cancer prevention, and knowledge. Dietary safety behavior composed of a balanced diet, unhealthy diet, and health-functional pursuit. Dietary safety management competency was comprised of health management, food management, and cooking. The competency scores of dietary safety management factors were significantly different according to sex, age, and education level (P < 0.05). Balanced diet factor was significantly correlated with knowledge, health-functional pursuit, health management, food management, and cooking capacity factors (P < 0.01). Conclusions: Active education for dietary safety management competency according to age, gender, and education level should provide dietary safety education to reduce anxiety and obsession regarding chronic diseases and sustainable health management.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.381-391
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• 1996

The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups, The groups thsose have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.133-145
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• 2012

The purpose of the study was to examine the adolescents' awareness and practice of Dietary Action Guide for Adolescence, which was developed by the Ministry of Health & Welfare. Subjects were middle and high school students, selected one class each from all of the 16 provinces in Korea, which were 32 schools and 998 students all together. The subjects were asked to self-evaluate the degree of awareness and practice of Dietary Action Guide using the 5 point-Likert scale from July to September, 2010. On average, 55.1% of the students responded that they were aware of the Dietary Action Guide and 49.4% answered that they put Guidelines into practice. The average score of awareness and practice were $3.54{\pm}0.24$ and $3.42{\pm}0.33$, respectively. The awareness score was higher than those of practice score in all the questions in the 6 categories. Awareness score of female students was higher than those of male students but there was no difference by residence area. Awareness and practice of the nutrition education-experienced were higher than those of the inexperienced. Practice score was higher among middle school-students compared to high school students, which reflected the opportunity of taking nutrition related classes. This finding shows that nutrition education for adolescents is important to change their dietary behaviors regardless of gender, residence area and school level.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.777-786
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• 2006

This study was designed to investigate the relationships between nutrition education, nutrition awareness and nutrition knowledge of school food service employees. We analyzed 288 self-administered questionnaires. Most of the employees (89.8%) were with contract-managed food services, 45.1% were $41{\sim}50$ years old, and 45.4% had chef certification. Two-thirds of the employees received nutrition education on 'nutritionally balanced diet' and 'sources of calcium', whereas less than 50% received education on 'problems with carbohydrates', 'functions of iron', 'deficiency and sources of iron'. The degree of nutrition awareness was generally higher than the level of nutrition education experience. The mean nutrition knowledge score was 11.7 out of 20 possible points, The majority of employees correctly identified 'sources of calcium (91.8%)', 'functions of carbohydrates (91.4%)', 'sources of cholesterol (91.0%)', and 'problems with lipids (90.4%)'; less than 50% correctly answered 'sources of proteins (18.9%)', 'functions of iron (27.9%)', 'recommended dietary allowances (32.0%)', 'functions of lipids (40.2%)', and 'sources of vitamins (44.3%)'. A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by nutrition education - with the exception of three topics; 'recommended dietary allowances', 'changes in vitamins during cooking', 'functions of water' - or by their nutrition awareness. Nutrition knowledge scores did not differ by sex, decreased with age, increased with academic background, and increased in careers of >10 years or that were contract managed. There were significant correlations between nutrition education scores and nutrition awareness scores (p<0.001); nutrition knowledge scores and nutrition education scores (p<0.001); nutrition knowledge scores and nutrition awareness scores (p<0.001).

• 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.

• Korean Journal of Health Education and Promotion
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• v.5 no.2
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• pp.52-62
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• 1988

The purpose of this study was to improve the motivation for prevention of adult chronic disease through identifying the relationship between health awareness and health behavior. These data was based on the survey of 524 men, This study employed 90 questions, related to general cheracteristics, health awareness, health behavior, dietary habit, mass media utilizing health information, The data were analyzed by using t-test, ANOVA, Contingency-Coefficient, Duncan's multiple range test. The result of this study revealed the follows: 1. The contingency coefficient between health awareness and health behavior showed that total(C=0.3272), 30-39 age group(C=3949), 40-49 age group(C=0.3978), which(C.) mean higher scores, had a [used to visit whenever they were ill], that 50-59 age group(C=0.4165) demonstrate higher score concerned with [Smoking]. 2, The general dietary habit related to statistically significant difference in men's age, educational status, income, economic status, job, concern of adult chronic disease(p<0.01). 3. The general dietary habit related to statistically significant difference in cancer patients arrounding them, knowledge of diabetes, hypertensiom and cancer (p<0.01). 4, Dietary habit for preventing obesity related to statistically significant difference in men's age, income(p<0.05). 5, Dietary habit for preventing obesity related to statistically significant difference in sensitivity of diabetes, hypertension and knowledge of diabetes, cancer(p<0.01). In conclusion, health education which were emphasis of health behavior formation is reguired.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.12-26
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• 2022

Objectives: This paper aimed to provide an in-depth analysis of the factors influencing the dietary habits of male and female workers at a facility in Gwangju and their awareness of the same. Methods: A total of 32 workers were divided into eight groups based on work type, gender, and age, and focus group interviews (FGIs) were conducted. The FGIs included cognitive, behavioral, and environmental questionnaires based on dietary habits and the social cognitive theory. The interviews were analyzed by subject and sub-subject using audio recordings and transcriptions. Results: Male workers in the concerned company favored meat while female workers preferred vegetables, yet by and large, the preferences were irregular. Male workers living alone frequently ate ready meals and female workers often skipped meals. An analysis of the factors influencing the study subjects' dietary habits from the cognitive, behavioral, and environmental perspectives showed that the main factors negatively affecting their dietary habits were shiftwork, living alone, and drinking. Workers were unaware of these factors and their poor eating habits. Instead, male workers complained of poor cooking skills, while female workers complained of loneliness. Workers thus appeared to need the support of nutrition education and a counseling assistant to cope with this situation. Conclusions: The study identified the fact that the absence of nutrition education left the workers unaware of their poor eating habits. The workers would need counseling and support to help them build healthy dietary habits. It would also be necessary to focus on raising the workers' cognitive awareness of dietary habits and enhancing their behavioral ability to cope with bad eating habits through nutrition education that reflects the reality of their situation.

• Journal of the Korean Dietetic Association
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• v.29 no.4
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• pp.230-247
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• 2023

This study aimed to investigate the association between awareness of having a chronic disease with food habits and dietary quality among 320 male manufacturing workers in their 40s. Participants were categorized into groups. The first group comprised workers who were aware of having chronic diseases (ACD, n=160) and had been diagnosed with any one or more of the following major chronic diseases: Metabolic syndrome, hyperlipidemia, hypertension, obesity, and cardiovascular disease. The second group comprised those who had experienced none of the above diseases were classified as a group of people who were a ware of not having chronic diseases (ANCD, n=160). The mean age of the subjects was 44.2 years. The mean weight (P<0.001) and body mass index (BMI; P<0.01) were significantly higher in the ACD than in the ANCD group. The frequency of alcohol consumption and the number of current smokers were not significantly different between the two groups. Dietary attitudes were not significantly different between the two groups. The frequency of egg consumption was significantly higher in the ACD group (P<0.05). Picky eating, vegetable intake, checking nutrition labels, and healthy eating behavior were not significantly different between the two groups. The frequency of exercise was significantly lower in the ACD group compared to the ANCD group (P<0.05). The mean nutrition quotient (NQ) score was 51.9, with no significant difference between the two groups. Based on these results, the awareness of suffering from chronic diseases was not significantly related to dietary attitudes, food habits, and overall dietary quality among production workers. Therefore, there is a need to develop and implement nutrition education programs to inculcate an awareness of health status that can lead to dietary changes.

• Journal of Korean Home Economics Education Association
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• v.30 no.3
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• pp.215-231
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• 2018

Attitudes to the health and dietary life of teachers affect their students. The purpose of this study was to investigate dietary and education awareness, eating habits and dietary management competency of the preliminary teachers and teachers. Data was collected from 812 pre-service teachers and teachers in South Korea using a 5-Likert self-administrated questionnaire in October to December of 2017. Data was analyzed using factor analysis, reliability, one-way analysis of variance, and correlation. The results of this study are as follows. Dietary and education awareness was classified into dietary concern and dietary management stress. Eating habits composed of healthy eating habit and bad eating habit. Dietary management competency was sub-grouped into dietary knowledge, cooking, dietary sanitation and safety, and environment. The all factors of pre - service teachers and teachers showed a significant difference except for the environmental ability factor (p <0.01). All factors were significantly different according to the age and the number of meal preparation (p <0.05). The eating habits were not significantly differences from sex. The major and health condition showed significant differences except dietary management stress and cooking factors (p <0.01). The obesity index showed significant difference in the dietary concern, bad eating habits, and cooking factors (p <0.01). In conclusion, it was required to education and develop education materials that can help the STEAM education using the dietary area. The dietary education program for the pre - service teachers and the teachers should increase the number of participating in the meal preparation considering the difference according to the general characteristics, so that the dietary management competency and the healthy eating habits should be formed.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.497-508
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• 2016

Objectives: The purpose of this study was to evaluate the effect of nutrition education using materials based on social cognitive theory. Education topics focused on improving health-related and dietary self-awareness and behavior capability in adolescents. Methods: Participants were recruited from a middle school for girls; 67 students (educated group, n=34 and control group, n=33) participated. The education group received 12 lessons in club activity class. Self-administered surveys were conducted for each group before and after the nutrition education program. The questionnaires consisted of variables such as self-efficacy, outcome expectation, outcome expectancy, knowledge, and dietary practices based on the social cognitive theory. Education satisfaction was evaluated using a five-point Likert scale for two sections: a) teaching and learning and b) education results. The data were analyzed using a t-test and Chi Square-test (significance level: p < 0.05). Results: In the education group, post-education, there were significant differences in self-efficacy (p < 0.05), knowledge (p < 0.01), and dietary practices (p < 0.05), whereas outcome expectation and expectancy did not show any significant differences. None of the variables showed any significant differences in the control group. Educational satisfaction scores were $4.38{\pm}0.12$ (teaching and learning) and $4.14{\pm}0.15$ (education results). Conclusions: This study showed that improving adolescent's awareness and behavior capability has a positive effect on their dietary practices. Moreover, this study suggested that a theory-based determinant should be considered to improve dietary behavior among adolescents.