• Journal of Nutrition and Health
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• v.42 no.4
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• pp.338-349
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• 2009

We aimed to evaluate the effect of nutrition education program on nutrition knowledge, dietary behavior, dietary intakes and anthropometric parameters in primary school children. Eighty five 4th grade children (boys = 43, girls = 42) were enrolled in the intervention program for 5 months. The subjects were asked to fill out a questionnaire about nutrition knowledge and dietary behavior two times, at the baseline and after completion of the program. Dietary intake information was collected from participants using a 3-day food record and their anthropometric parameters were measured. Upon completion of the intervention program, both nutrition knowledge and dietary behavior scores were significantly improved in all subjects. Energy intake was increased from 1,571.9 kcal to 1,734.1 kcal with significant improvements in nutrient density for protein, Ca, P, K, vitamin A and niacin. While subjects' height, weight, lean body mass and soft lean mass were significantly increased during the program, significant decreases were observed in the rohrer index, percent body fat, waist-hip ratio and body fat mass. The changes in nutrition knowledge scores were positively correlated with the changes in dietary behavior scores, micronutrient intakes and anthropometric parameters. These results indicate that enhancement of nutrition knowledge through well-planned long-term nutrition education program is effective not only for the improvement of dietary behaviors and dietary intakes but also for the positive changes in anthropometric parameters among primary school children.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.578-584
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• 2017

Purpose: Excess intake of sodium is a major diet-related risk factor for human diseases including hypertension and cancer as well as obesity and inflammation. However, findings are still controversial, and evidence is lacking in Koreans. Therefore, for better understanding of the role of dietary sodium intake in disease etiology, this study investigated the effects of dietary sodium intake on adiposity, inflammation, and hormones in Koreans. Methods: A total of 80 males and females joined the study. The general characteristics and dietary intake data were investigated by trained interviewers using a questionnaire and 24-h dietary recall, respectively. For the markers of adiposity, body weight, body mass index, percent of body fat, visceral fat area, and waist and hip circumference were measured. For the inflammation and hormone markers, leptin, adiponectin, insulin, tumor necrosis $factor-{\alpha}$, and interleukin-6 were also analyzed. Results: Multivariate linear regression analyses suggested that dietary sodium intake was not associated with adiposity. However, dietary sodium showed a significant association with insulin level: Plasma insulin concentration increased with sodium intake independent of other dietary intake or percent of body fat (${\beta}=0.296$, adjusted $r^2=0.276$, p < 0.01). Other markers for inflammation and hormonal responses were not associated with dietary sodium intake. Conclusion: Findings suggested that dietary sodium intake may be a critical modifying factor in the level of plasma insulin. However, it showed a limited effect on obesity and other inflammation markers and hormone levels. These findings should be confirmed in larger, well-designed investigations.

• 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.

• Journal of Convergence for Information Technology
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• v.10 no.5
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• pp.83-91
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• 2020

This study was conducted in order to identify the level of dietary behavior and investigate factors that influence dietary behavior in nursing students. This study was a descriptive survey including 304 students in D city. Data were analyzed using descriptive statistics, t-test, ANOVA, pearson's correlation coefficient and stepwise multiple regression with SPSS 18. The average score of the subject's dietary behavior was 2.72. In the correlation of dietary behavior, there was a significant positive correlation with health concern and dietary attitude, and there was no correlation with nutrition knowledge. Models including the variables, health concern, perceived health status, exercise, dietary attitude and residential type explained 24.4% of the variance for dietary behavior. Health concern was the most influential factor. A practical intervention program which includes these significant variables of subjects is essential to improve of good dietary behavior.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.459-468
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• 2006

The purpose of this study was to investigate dietary habits, dietary attitudes, perceptions for nutritional importance, nutritional knowledge and frequency of food intake to get the basic data of effective nutritional knowledge to form desirable dietary habits of students. This study was carried out through a questionnaire. The subjects were 362 teenagers (boys 161, girls 201) in some farming and fishing regions of Jeonnam. The most desirable dietary habit was that both boys and girls never skipped their lunch, the undesirable dietary habit was that boys ate too fast and girls had too many snacks. While boys ate faster than girls (p < 0.01), girls skipped dinner more frequently than boys (p < 0.01). In terms of dietary attitudes, boys had more desirable attitudes than girls in that they "choose nutritious food" (p < 0.01), "enjoyed healthy food more than favorite food" (p < 0.01), "think about basic food groups when having something" (p < 0.01) while girls had more desirable attitudes than boys in that they "only have favorite food" (p < 0.01). In nutritional knowledge, girls showed a percentage of more correct answers than boys in "is likely to suffer anemia without enough iron" (p < 0.05), and "it doesn't need to eat fat, which causes obesity" (p < 0.05). In general, girls had higher nutritional knowledge than boys. For frequency of food intake, boys ate more fried and broiled food than girls (p < 0.05). In general, boys had nutritional unbalanced diets more than girls. As a result, girls had higher levels of nutritional knowledge and boys had more desirable dietary habits and attitudes. We should have systematic and repetitive education about nutrition so that teenagers could practice their nutritional knowledge in diets. Moreover, it is necessary to develop proper education for their genders.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.313-318
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• 2015

BACKGROUND/OBJECTIVES: Dietary pattern and its association with cardio-cerebrovascular disease have not been studied in Baoji city by now. This study was aimed to identify the dietary patterns among Chinese adults in Baoji, and explore the association between these dietary patterns and cardio-cerebrovascular disease. SUBJECTS/METHODS: A total of 4,968 participants were included in this study at 12 counties. With multistage stratified random sampling and semi quantitative food frequency questionnaire, the prevalence of cardio-cerebrovascular disease and dietary intake were investigated in 2013. We used factor analysis to establish dietary patterns. RESULTS: A total of 4,968 participants over 15 years old were included in this study. Five dietary patterns were identified in Baoji: protein, balanced, beans, prudent, and traditional patterns. The protein dietary pattern mainly included animal and plant proteins and was negatively associated with hypertension as well as stroke. The balanced pattern included carbohydrates, protein, and fat and was negatively associated with hypertension as well as stroke. The beans pattern was mainly beans and beans products and was negatively associated with hypertension. The prudent pattern only included staple foods and pickled vegetables and was positively associated with hypertension as well as coronary heart disease. The traditional pattern was representative of local Baoji traditional recipes and was positively associated with hypertension. CONCLUSIONS: The protein, balanced, and beans dietary patterns showed many protective effects on cardio-cerebrovascular disease. Based on these results, Baoji city residents should be encouraged to choose protein, balanced, and beans dietary patterns and abandon prudent and traditional patterns to prevent incidence of hypertension, coronary heart disease, and stroke.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.13-27
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• 2018

Objectives: This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes. Methods: The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group. Results: After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, 'taking a meal with salty and spicy food' increased, while among nutrition knowledge, 'functions of protein', 'functions of fat', 'foods with carbohydrates', 'foods with fat', 'foods with vitamins', and 'foods with minerals' were increased. Nutrition adequacy ratio (NAR) scores for vitamin C, iron, and zinc were increased. Conclusions: Nutrition education using a dietary guidebook for children developed by the KSCN & KFDA had positive effects on nutrition knowledge and qualitative nutrient intakes. These findings suggest that nutrition education focused on personalized daily energy and nutrient requirements may improve dietary attitude and quantitative nutrient intakes of children.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.