• Fashion & Textile Research Journal
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• v.18 no.2
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• pp.176-183
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• 2016

This study examined differences in body mass index (BMI), self-esteem, sociocultural attitude toward appearance, and diet awareness between genders as well as the effect of BMI, self-esteem, and sociocultural attitude toward appearance on diet awareness. This study surveyed adults between the ages of 20 and 29 who lived in Daegu and Uijeongbu from November $17^{th}$ to December $14^{th}$ 2014. Data collected from 258 respondents were analyzed using descriptive statistics, t-test, regression analysis, and ${\chi}^2$ test. The study results showed that the respondents could be divided into three groups (underweight group, standard weight group, and overweight group) by BMI and a large percentage of respondents were in the standard weight group. The percentage of standard weight females was higher than standard weight males. There were significant differences in BMI, sociocultural attitude toward appearance (such as self-awareness), and diet awareness between genders; however, there was no difference in self-esteem. Men also had a higher BMI than women; however, women were more self-aware of sociocultural standards for appearance, desired a slim body and wanted educational information on diet. BMI and sociocultural attitude toward appearance had positive effects on diet awareness. Self-awareness was a strong predictor of diet awareness and self-esteem had no significant effect on diet awareness.

• The Journal of Korean Society for School & Community Health Education
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• v.16 no.2
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• pp.89-100
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• 2015

Objectives: This study was carried out to measure knowledge, attitude, and practice and related factors of low-salt diet among university students. Methods: Data from a convenience sample of 251 nursing and engineering students of two universities in south-western part of Korea were collected during March 16~20, 2015 using a self-reporting questionaire and urine test. The instruments developed by Lee and Song(1999) were used to measure knowledge and practice, and Ahn(2013) for attitude toward low-salt diet. A spot urine salt stick($SaltSinal^{(R)}$) was also used to evaluate practice of low-salt diet. Data were analyzed using SPSS 21.0, and t-tests, ANOVA, Pearson correlation, and Scheffe test were used. The study was IRB approved. Results: Knowledge, attitude, and practice of low-salt diet was low and spot urine salt level was high among university students. Knowledge and attitude were higher and spot urine salt level was lower among nursing students. Knowledge and attitude were related to gender and drinking. Living arrangement, monthly allowance, smoking, frequency of eating-out, frequency of breakfast were shown not to be related to knowledge and attitude. None of the variable investigated were significantly related to practice of low-salt diet. However, spot urine salt was related with gender, living arrangement, and smoking. Conclusions: A rigorous health education is necessary in order to lower dietary salt among university students. Considering frequent eating-out among university students, it is also very important to lower salt amount in foods sold on- and off-campus.

• Journal of the Korean Society of Costume
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• v.66 no.8
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• pp.33-45
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• 2016

This study classified respondents by degree of obesity using Body Mass Index(BMI) and investigated the differences in self-esteem, food lifestyle, social-cultural attitudes towards appearance, and diet-related attitude and behavior such as trial number of diet, exercise time and period, use of diet information, interest in weight control, diet motivation, and dietetic therapy. A survey was conducted with 258 adults between the ages of 20 and 29 who lived in Daegu and Uijeongbu from November $17^{th}$ to December $14^{th}$ 2014. Data collected from the respondents were analyzed using descriptive statistics, factor analyses, analyses of variance and chi-square tests. This study divided the respondents into three groups (the underweight, the normal weight, the overweight) according to Body Mass Index. The results showed that there were significant differences in food lifestyle (health-conscious, popularity-seeking, taste-seeking), social-cultural attitudes towards appearance, exercise time and period, use of diet information, interest in weight control, diet motivation, and dietetic therapy among groups classified by degree of obesity. However, there were no differences in self-esteem, convenience-seeking, and trial number of diet among them.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.25-30
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• 1993

This study was done to investigate the correlation between food-life-attitude and anemia as well as obesity. 154 people living in Kimchun in the forties or fifties were selected for this study as subjects from January to February, 1991. The data analysis was made by way of frequency, percentage, X, SD and pearson correlation using SAS package of PC. The summarized results were as follows. The survey on food-life-attitude showed that 32.5% of the subjects had a good attitude. The average score of the subject's food-life-attitude was 31.3. 34.4% of the subjects were obesity. The significant items positively correlated to obesity were a regular breakfast, the settled amount of meal intake, concerns about food combination, an effort to correct an unbalanced diet, the presence of remained meal, an appetite, a diet considered to health, the use of instant foods and daily intakes of green-yellow vegetables, protein foods and seaweeds. 9.1% of the subjects were anemia. The significant items positively correlated to anemia were an effort to correct an unbalanced diet, a sweet meal, an appetite, attentions to food additives, a diet considered to health, the use of instant foods, daily intakes of green-yellow vegetables and seaweeds and a regular meal.

• The Journal of Korean Society for School & Community Health Education
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• v.18 no.1
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• pp.57-68
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• 2017

Objectives: The purpose of the study was to evaluate the effect of community intervention on reducing salt intake among college students on their knowledge, attitude and practice of low-salt diet. Methods: A community intervention planned to increase college students' knowledge, attitude and practice of low-salt diet. The intervention comprised of 1 lecture on salt and health, 4 campaigns on low-salt diet, and 2 taste testing was carried out from March 24 to May 19, 2015. All the intervention was open to entire university while data was collected from a panel of convenient sample. We used the baseline data of 251 students, 226 students completed post-test. Post-test data on knowledge, attitude, and practice, blood pressure measurement, and urine salt test were collected on May 25 and 26 by trained nursing students and graduates. Baseline data were collected on March 17 and 18. Data were analyzed using IBM-SPSS 21.0 for t-test and ANCOVA. Results: Regarding a general characteristic and health behavior, there was statistically significant difference in living arrangement(p<0.001), amount of monthly allowance(p=0.005) and frequency of eating-out(p<0.001) between the two regions in this study. However, there was no statistically significant difference in gender, major, smoking, drinking and frequency of breakfast. Regarding a characteristic related to low-salt diet, there was statistically significant difference in diastolic blood pressure level(p=0.002), urine test(p=0.001). But there was no statistically significant difference in knowledge, attitude, practice of low-salt diet and systolic blood pressure. There was no statistically significant difference in their knowledge of low-salt diet(F=1.588, p=0.209), attitude(F=2.182, p=0.141), practice(F=3.507, p=0.062) and systolic blood pressure(F=1.723, p=0.191), diastolic blood pressure(F=1.552, p=0.214), urine test after a community intervention. Conclusions: Community intervention that does not have concrete target group doesn't seem to be effective on increasing knowledge, attitude and practice of the entire community, not even in university-a somewhat closed community. It is suggested to apply a target specific intervention in order to have efficient and effective outcome from a intervention.

• Korean Journal of Human Ecology
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• v.22 no.4
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• pp.693-705
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• 2013

This study was conducted to identify adults' knowledge, dietary behavior related to sodium, the attitude towards a low-salt diet, and to examine the relation between these variables. The participants were 366 adults in Jeonbuk area. The data were analyzed using Pearson correlation coefficients, ANOVA and Duncan test with SPSS v. 12.0. The score for participants' knowledge about sodium was 12.32 points of a possible 16, the score for dietary behavior related to sodium was 45.74 points of a possible 70, and their score for attitude towards a low-salt diet was 30.35 points of a possible 50. The knowledge showed significant differences by gender (p<.05), and concern about health (p<.05). The dietary behavior of sodium use showed significant differences by gender (p<.001), age (p<.001), educational level (p<.05), job (p<.001), income (p<.05), BMI (p<.05), smoking (p<.01), drinking (p<.01), exercise (p<.05), regularity of health checkup (p<.001), and concern about health (p<.01). The attitude towards a low-salt diet showed significant differences by gender (p<.001), age (p<.001), job (p<.001), income (p<.001), smoking (p<.05), regularity of health checkup (p<.001), and concern about health (p<.001). There was a significant positive correlation between knowledge about sodium, dietary behavior related to sodium, attitude towards a low-salt diet. Dietary behavior related to sodium showed a positive correlation with attitudes towards a low-salt diet. In conclusion, it is necessary to consider the related factors for the development and implementation of systematic education programs that can encourage and promote preventive dietary behavior for disease, e.g. stomach cancer, and hypertension among adults.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.353-364
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• 2008

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean ${\pm}1/2$SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.39-42
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• 1999

This study was carried out to investigate effects of nutrition education on diet program S-28 for a per-iod of 5 months. The participants in this diet program were 40 Chungkang college female students with over 30% body fat. During the first 2 weeks they were provided 800kcal a day and 1,200kcal a day for the lat 2 weeks. Since then weight maintenance program was continued. Exercise and nutrition e여-cation program for nutrition knowledge attitude and food habit were conducted during the entire test period, Results during the test period were as follows : 1) Weight loww was statistically significant from 69.5$\pm$4.9kg at the beginning to65.6$\pm$3.0kg(P<0.01) in 3 months to 63.2$\pm$3.5kg(P<0.01) in the 5th month. 2) Obesity rate was significantly decreased from 23.9$\pm$12.1% to 21.3$\pm$9.2%(P<0.05) in 3 mon-ths to 19.7$\pm$8.5% in the 5th month. 3) BMI was significantly declined from 27.3$\pm$1.5kg/m2 to 26.1$\pm$1. 2kg/m2(P<0.01) in 3 months to 25.7$\pm$0.9kg/m2(P<0.05) in 3 months to 28.2$\pm$1.8%(p<0.05) in the 5th month. 5) The mean scores of food habit were 33.4$\pm$4.5 at the beginning 35.2$\pm$3.7 in 3 mon-손 37.4$\pm$4.0 in the 5th month and each of nutrition attitude was 53.8$\pm$5.3, 58.0$\pm$6.2. There-fore these data showed that effects of nutrition education on diet program S-28 were feflected remark-ably not only in the antropmetric measurements but also in the mean scores of food habit and nu-trition attitude.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

• Korean Journal of Adult Nursing
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• v.14 no.2
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• pp.256-264
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• 2002

Purpose: The purpose of the study was to investigate the relationships between objective obesity, subjective obesity, body attitudes and dieting among college women. Method: The convenience sample consisted of 531 women. BMI was calculated based on self-reported weight and height. Body Attitudes Questionnaire (BAQ) was used to evaluate attitude toward women's body. Result: BMI mean score was 19.75. Based on BMI, 84.2 percent of the subjects were in a normal weight range and 0.9 percent of the subjects were obese. However, 26.9 percent of the subjects evaluated themselves as obese. Forty-one percent of the subjects were on a diet to reduce thier body weight. Body attitudes were associated with BMI and subjective obesity. BMI of the dieters was higher than that of the subjects who were not on a diet. Subjective obesity was associated with dieting. BAQ subscales except 'attractiveness' were associated with dieting. Conclusion: Many subjects were on a diet since they wanted to be thinner. Body attitudes were associated with dieting. Therefore, proper education is needed in weight management for young adult women.