• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.299-310
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• 2011

To establish good dietary behavior for middle school students, this study was conducted to analyze the needs of nutrition education and eating attitudes of 373 middle school students(boys 171, girls 202) in Hwaseong city. Using questionnaires, results were gathered and analyzed. Dietary behavior, food group intake and the needs of nutrition education were scored by a five-point Likert scale. Chi-square and student t-test were done for significant gender difference. The correlation between the needs of nutrition education with dietary behavior and food group intake was obtained by Pearson's r. The dietary attitude of 'try to eat first' and 'eating fast' were higher score in boys than in girls(p<0.05). Most of the students thought they didn't have any nutritional problems(71.8%). Nutrition education was considered necessary(54.9%) for proper growth and development(53.0%) in middle school. But 45.1% of students did not suggest by the reasons of 'short time to change'(28.2%), 'more effective in home'(27.4%). The appropriate time of nutrition education was pre-school(28.2%) or elementary school(27.4%), once a week(boys 51%, girls 71.3%) in frequency(p<0.001), and the information acquired by TV/Radio(30.0%) and internet(26.6%). Students(46.0%) wanted to know about 'growth and nutrition'. They were to learn information on the 'healthy growth'(4.10) and 'adolescent nutrition'(4.03). The vegetables group consumption and the thought of dietary attitude 'try to modify bad eating habits' were correlated with almost all categories of desired nutrition education. Through these results, good eating habits would be attained by nutrition education. A nutrition education program would require an expert teacher for middle school students.

• Journal of Korean Biological Nursing Science
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• v.22 no.1
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• pp.61-70
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• 2020

Purpose: The purpose of the this study was to examine the dietary knowledge and educational needs of stroke patients and analyze the related factors that are associated with dietary knowledge and educational needs. Methods: Our study analyzed data from 146 stroke patients. The survey was conducted by individual interviews using questionnaires and data collected from participants' medical records. Dietary knowledge and educational needs were measured by tools developed by the author. Results: The mean scores for the dietary knowledge and educational needs were 19.09±3.48 and 36.17±7.18, respectively. Many stroke patients had misconceptions about soy sauce, cholesterol, and fruits. The most needed items in dietary education was first identifying foods that are beneficial or harmful, and second, food interaction with medications. As for the results of multiple regressions, dietary knowledge was significantly associated with gender, educational attainment, monthly income, exercise, body mass index, and level of compliance to dietary therapy. Additionally, the educational needs were significantly related with educational attainment and employment. Conclusion: For secondary prevention of stroke patients, education strategy considering dietary knowledge and educational needs of stroke patients should be established. Special attention is needed for stroke patients with a lower level of dietary knowledge and educational needs.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.183-193
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• 2012

In this study, data was collected on the dietary life education at elementary schools according to the Food Education Support Act using elementary school teachers as subjects. A survey was conducted on 258 elementary school teachers at seven elementary schools located in Seoul, Gyeonggi, and Daegu, Korea from April 14-17, 2010. Most teachers reported that dietary life education was very much needed. The appropriate individuals to teach dietary life education were nutrition teachers, charge teachers, and dietary life education tutors, in that order. The most appropriate time to conduct dietary life education was during dietary life-related subject hours, dietary life education hours, food service hours, and discretionary and extracurricular activities, in that order. The most effective materials and methods used for dietary life education were projection materials and dietary life-related special lectures. Efficient dietary life education methods can be used to develop dietary life education programs. Based on these results, elementary school teachers recognize that dietary life education is very much needed and believe that it would be desirable to conduct dietary life education using nutrition teachers in cooperation with other related teachers.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.77-90
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• 2010

The purpose of this study was to investigate the practice of eating life and the needs of dietary education of high school students. The data was collected by means of questionaire form the total of 463 high school students who were living in Daegu and Gyeongbuk province. Recognition of the need dietary education was 3.47/5.00, the utilization in daily life was 3.16, the degree of interesting was 3.23, and the degree of difficulty was 2.82. The reason of necessity was health care and growth (54.6%). The reasons of interesting were as follows: various information (28.3%), job choices (21.2%), happy family life (20.7%), cooking practice (19.7%). The degree of dietary education needs was 3.24. The need of cooking ability improvement was highest as 3.59. The practice of eating life was 3.41. Such as hand washing, food hygiene was the highest as 3.71. But the items of healthy eating life and evaluation of eating life were the lowest. The practice in daily life was positively correlated with recognition of the need, utilization, interest. But it was a negative correlation with the difficulty. Therefore dietary education should be strengthened in home economics subject, and to increase the rate of daily practice the teaching content and methods must be improved. In addition, dietary education in schools should be closely connected with families and local communities.

• Journal of Korean Home Economics Education Association
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• v.35 no.2
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• pp.41-59
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• 2023

This study aimed at analyzing the educational needs of home economics teachers for food literacy cultivation education in secondary school home economics. A total of 192 home economics teachers were surveyed about their perceptions of importance and performance of food literacy education content categories and elements, and their priorities were identified. Among the 38 content elements presented, home economics teachers recognized that the current performance level was significantly lower than that of the importance over 34 content elements. Based on the Borich educational needs assessment and the Locus for Focus Model, we identified five content elements with 'very high' educational needs ('food security/food sovereignty', 'reducing food-related waste', 'food waste management and recycling', 'food-related waste recycling', and 'country of origin information'), and four content elements with 'high' educational needs ('genetically modified food', 'ethical food consumption', 'food additives', and 'eco-friendly agricultural products'). These results indicate that dietary education in secondary school home economics should emphasize both the production and disposal of food. The findings of this study suggest implications for the needs for a new dietary education in secondary school home economics that allows students to learn all stages of food system. These results can also be used as a basis for dietary education for cultivating food literacy in secondary school home economics education.

• Korean Journal of Rural Living Science
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• v.4 no.2
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• pp.127-137
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• 1993

This survey was carried out in order to find out the education needs of rural women in home improvement. The data were collected from 500 samples who were conjugal women under 65 years old by adminitrating the researcher developed questionaire through interview method. This interview was intensively focused in education fee, free or charged. The major findings of the survey were summerized as follows ; 1) In the educational fee is free, $\ulcorner$fatigue recovery$\lrcorner$ is demanded highest(61.7%) and $\ulcorner$wrighting art$\lrcorner$ is lowest among 30 items. The needs of education are devided 7 fields of the home improvement $\ulcorner$dietary life$\lrcorner$ is the highest demand fields among them. 2) If educational fee is charged, the item of $\ulcorner$technique for side job$\lrcorner$ was highest(42.2%) but $\ulcorner$selecting clothes$\lrcorner$ was lowest, And the field of $\ulcorner$home management$\lrcorner$ was highest demands. 3) On the overall needs of education, charged and free, they want the item of $\ulcorner$family nutrition management$\lrcorner$ and the field of $\ulcorner$dietary life$\lrcorner$ was selected highest. 4) In the relationship between needs of education items and individual/household variables, i.e. age, degree of education, life philosophy, hobby, social activity, experience of home improvement education, and transportation convenience, had significant relationship at 5% level. And the relationship of $\ulcorner$dietary life$\lrcorner$ and $\ulcorner$home management$\lrcorner$ fields are higher significant with individual/household variables.

• The Journal of Korean Academic Society of Nursing Education
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• v.17 no.2
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• pp.287-295
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• 2011

Purpose: This study was done to compare educational needs for discharge after thyroid cancer surgery between patients and nurses. Methods: The participants were 107 patients who had thyroid cancer surgery and 70 nurses who have had experience of taking care of patients with thyroid cancer surgery at P hospital in Busan. The researcher reviewed the literature and conducted a preliminary survey to develop a questionnaire. Results: Although there was no significant difference in total perceived nursing discharge educational needs after thyroid cancer surgery between patients and nurses, both had a high level of nursing educational needs for discharge. The degree of patients' needs was higher than nurses in areas of dietary management after discharge and the degree of nurses' needs was higher than patients in the other areas. Although the first ranking area of educational needs was medication management for both patients and nurses, dietary management after discharge was the second ranking for patients and operation site and complication management was those for nurses. Conclusions: As the patients had different educational needs from the nurses, nurses need to focus on the patient's educational needs and provide relevant information. Educational programs should be developed and applied to post-surgical thyroid cancer patients.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.162-174
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• 2015

The purpose of this study was to evaluate the current status of dietary habits and dietary life competency of elementary school parents, who are influential to the dietary life of their children and family. A survey was conducted with 362 elementary school parents living in Seoul and Gyeonggi province by using a self-administered questionnaire consisting of 53 questions on dietary habits, dietary life competency, home cooking frequency, and dietary education needs. The results were as follows: The scores of dietary habits and dietary life competency were 76.35 and 74.51 out of 100, respectively, suggesting a need for improvement. Parents with higher monthly income, demonstrated higher scores of both dietary habits and dietary life competency (p<0.001). As expected, female parents showed higher scores of dietary life competency than male parents (p<0.01). there was also a close relationship between the scores of dietary habits and dietary life competency (r=0.58). The parents with high scores for dietary habits and dietary life competency showed a significantly higher frequency of home cooking (p<0.001) compared to medium- or low-scored parents. Most parents answered that dietary education need to be started earlier, and that their main source of dietary life information was mass media. They also showed a preference for real experience and practice for dietary education. The above results showed that there is a close relationship between dietary habits and dietary life competency, and suggest that continuous education is necessary to improve the dietary habits and dietary life competency of elementary school parents. Because monthly income appeared to be the most influential socioeconomic factor for the parents' dietary habits and dietary life competency, continuous efforts on dietary education are necessary to reduce the score gaps in these categories.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.333-340
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• 2021

This study was performed to improve the effectiveness of dietary education using a food ethics approach. Dietary education is a way of practicing food ethics based on Korean culture. The core values of dietary education and the keywords related to food ethics can be combined into environment·life, health·wisdom, and consideration·happiness. Sustainable dietary life comprises the value system of dietary education based on core values. To reach the ultimate goal of food ethics-sustaining the survival of the human race, the coexistence of humans and nature, the coexistence of humans and humans, and the fulfillment of food requirements are needed. These needs yield certain core principles, including respect for life, environmental preservation, justice, the priority of consumers, dynamic equilibrium, and the priority of safety. The extended ethical matrix with six core principles and three interest groups can be used for an ethical analysis either qualitative or quantitative. It is believed that if food ethics are introduced into dietary education programs, the effectiveness of education can be improved.