• Korean Journal of Community Nutrition
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• 제19권1호
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• pp.27-40
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• 2014

Dyslipidemia is a component of the metabolic syndrome and a risk factor for cardiovascular diseases. Nutrition counseling is important to improve dyslipidemia. The purpose of this study was to evaluate the effectiveness of nutrition counseling in adults with risk factors for dyslipidemia diagnosed by the national health screening program. The nutrition counseling for adults with risk factors for dyslipidemia was carried out at a public health center in Gyeonggi-do. Thirty four patients out of forty five participants in the program completed the nutrition counseling program. The nutrition counseling was provided 3 times during a 12-week period. Individualized nutrition counseling to improve dietary habits was conducted after examining participants' dietary intake through questionnaires about dietary habits and whether they practice dietary guidelines. Data about serum lipid profiles, body composition, nutrition knowledge, the practice of dietary guidelines, and dietary behavior were collected before and after nutrition counseling to evaluate the effectiveness of nutrition counseling. All data were statistically analyzed by SPSS program (Korea ver.18.0) and significant difference was evaluated by paired t-test and ${\chi}^2$-test. Body weight, body fat and WHR were significantly decreased after nutrition counseling. Total-cholesterol, TG, and LDL-cholesterol were significantly decreased but HDL-cholesterol did not show significant changes. Both scores of nutrition knowledge and the practice of dietary guidelines improved significantly (p < 0.001). This study shows that nutrition counseling helps to encourage healthy eating practices and to improve serum lipid profiles of adults with risk factors for dyslipidemia. Overall, results indicated that nutrition counseling resulted in positive changes to lower the reliance on medications. Therefore, nutrition counseling should be considered for the initial treatment of dyslipidemia.

• Nutrition Research and Practice
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• 제1권3호
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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.

• Nutrition Research and Practice
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• 제1권2호
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• pp.84-88
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• 2007

The purpose of this study was to identify dietary patterns among children and adolescents in Korea and to examine their associations with obesity and some blood profiles. One day food consumption data measured by 24-hour recalls on 2704 subjects aged 1 to 19 were used from 2001 Korea National Health and Nutrition Survey. The data of blood profiles available in the ages of 10 or older was also used. After categorizing each food consumed into 29 food or food groups, five dietary patterns were derived through a factor analysis and subjects were classified into three major dietary patterns via a cluster analysis using the factor scores. Three dietary patterns were identified as 'traditional diet' (25.6%), 'westernized-fast food' (6.2%), and 'mixed diet' (68.2%). The 'traditional diet' pattern had a higher percentage in boys. Both the 'traditional diet' and the 'westernized-fast food' had higher proportions of adolescents (12-19 y) than younger children, while the 'mixed diet' had a higher percentage of preschool children (1-5 y). Obesity rate analyzed within each age group showed no differences among 3 dietary pattern clusters. Blood pressure and all plasma profiles were not different among dietary patterns when adjusted with age and gender. Conclusively, children and adolescents in Korea had three distinct dietary patterns, which were associated with gender and age. These patterns could be useful to plan nutrition interventions for teenager health promotion.

• Nutrition Research and Practice
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• 제10권5호
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• pp.537-545
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• 2016

BACKGROUND/OBJECTIVES: Dietary sugar intake, particularly added sugar and sugar-sweetened beverages, has received worldwide attention recently. Investigation of dietary behaviors may facilitate understanding of dietary sugar intakes of children and adolescents. However, the relationship between dietary sugar intake and dietary behaviors in the Korean population has not been investigated. Thus, this study aimed to estimate dietary sugar intake and food sources according to sex as well as examine the relationship of dietary sugar intake with frequent snacking and dietary patterns among Korean children and adolescents. SUBJECTS/METHODS: We pooled data from five studies involving Korean children and adolescents conducted from 2002 to 2011. A total of 2,599 subjects aged 9-14 years were included in this study. Each subject completed more than 3 days of dietary records. RESULTS: Mean daily total sugar intake was 46.6 g for boys and 54.3 g for girls. Compared with boys, girls showed higher sugar intakes from fruits (7.5 g for boys and 8.8 g for girls; P = 0.0081) and processed foods (27.9 g for boys and 34.9 g for girls; P < 0.0001). On average, 95.4% of boys and 98.8% of girls consumed snacks during the study period, and total sugar intake showed a significantly increasing trend with increasing energy intake from snacks (P < 0.0001 for both sexes). Two dietary patterns were identified by cluster analysis: Traditional and Westernized patterns. Total sugar intake was higher in the Westernized pattern (56.2 g for boys and 57.2 g for girls) than in the Traditional pattern (46.5 g for boys and 46.3 g for girls). CONCLUSIONS: These results suggest that multilateral and practical development of a nutrition education and intervention program that considers dietary behaviors as well as absolute sugar intake is required to prevent excessive sugar intake in Korean children and adolescents.

• Journal of Nutrition and Health
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• 제55권3호
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• pp.406-417
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• 2022

Purpose: The incidence of chronic diseases is increasing and the age of onset is decreasing in South Korea. Healthy eating habits to prevent chronic diseases are established in adolescence. This study verified the identified factors and dynamics that affect diet self-assessment for sustainable adolescent health and the prevention of chronic diseases. Methods: Data were collected from 492 middle and high school students in South Korea from June to July 2018, and the participants answered a questionnaire on dietary safety management competency for sustainable health. Results: The healthy dietary self-assessment scores of overweight/obese adolescents and adolescents who perceived their health as normal were significantly lower than those of other groups. Factor analysis verified the validity of the items that comprised each study area before a multiple regression analysis was used to investigate the factors affecting healthy dietary self-assessment. Sweet and salty diets, anxiety, food and nutrition knowledge, weight management knowledge, stress management, exercise, basic eating habits, and healthy eating habits significantly affected healthy dietary assessment among adolescents. A higher perception of one's health indicated a higher healthy dietary self-assessment, dietary safety knowledge, and health management practice scores (p < 0.01). Factors like healthy dietary self-assessment, food and nutrition knowledge, and weight management knowledge appear to have a significant correlation with other identified factors, except overeating. The adolescents' awareness, knowledge, and dietary safety practices influenced healthy dietary self-assessment, which can prevent chronic diseases and achieve sustainable health. Conclusion: This study illustrated how the adolescents' awareness, knowledge, and practices of dietary safety influenced their healthy diet self-assessment. The results indicate that diet-based health management competency education relative to the adolescents' self-perception and weight levels should be implemented.

• Journal of the East Asian Society of Dietary Life
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• 제12권5호
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• pp.343-351
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• 2002

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 59% of the subjects were eating a snack more than once a day. The snacks included fruits (60%), raditional tea (20%), coffee (9%), bread and cookies (4%), md rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

• Nutrition Research and Practice
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• 제3권2호
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• pp.162-166
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• 2009

The objectives of this study were to identify the dietary patterns associated with hypertension among Korean males. Data from the 2001 Korean National Health and Nutrition Survey of 1,869 men aged 20-65 years were used for the analysis. As an initial analysis, a factor analysis was applied to identify major dietary patterns among the subjects. Then logistic regression analysis was conducted to identify the pattern related with hypertension. As a result of the initial analysis, three major dietary patterns were identified. Dietary pattern 1 (traditional) was heavily loaded with vegetables, fish and cereal. Dietary pattern 2 (Western) was loaded with fast foods, bread, meats and dairy products. Dietary pattern 3 (Drinker) was loaded with mostly pork, beer and soju (Korean liquor). From the second stage of the analysis, there was a tendency of positive association between traditional patterns and hypertension risks. However, the tendency did not meet statistical significance level (p<0.05). In summary, unlikely findings from European and American studies, vegetables rich traditional dietary patterns did not show any protective effect on hypertension in Korean males. The Korean dietary practice, which is consuming salted vegetables instead of fresh vegetables, might have played a role in these findings. However, the full explanation of the findings remained to be answered with further investigation since none of the dietary patterns identified showed any statistical significance.

• Journal of the Korean Society of Food Culture
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• 제34권1호
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• pp.14-22
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• 2019

This study examined the effects of 'Dietary education for children's health UP' (DECHUP) on the changes in knowledge, attitudes, and practice (KAP) of nutrition and food safety in $5^{th}$ grade elementary school students in Incheon. The DECHUP program was conducted from May to October 2018 and consisted of education and activities focusing on the children's levels of understanding. Data were collected before, immediately after, and 6 weeks after DECHUP using the same method. All data were analyzed using SPSS ver 20.0. The level of knowledge and attitudes of the subjects to nutrition and food safety was significantly higher after than before DECHUP, but the attitude of boys did not show any significant difference after 6 weeks. Although there were no significant differences in the behavior for nutrition in the practice of the subjects, there were significant positive changes in the behavior of food safety. The higher the satisfaction of DECHUP, the more positive the change in knowledge, and the more positive the attitude and practice behaviors. Therefore, DECHUP has positive effects on the KAP of the subjects, and it will be helpful for elementary school students to form desirable eating habits if it can be carried out periodically and continuously.

• Korean Journal of Health Education and Promotion
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• 제29권2호
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• pp.13-21
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• 2012

Objectives: The aim of the study was to identify the effects of a community-level individual health counseling program for community. Methods: Data included baseline demographics, blood pressure, blood sugar, waist circumference, total cholesterol and health behavior index(body mass index, dietary practice guidelines score, physical activity, high-risk drinking) collected at public health centers in Chungnam province from January to September, 2011. Data obtained from the individual health counseling program in Chungnam province were analyzed using Wilcoxon Signed Rank Test and McNemar Test. Results: After the individual health counseling intervention, the results of health measurement index; systolic blood pressure, diastolic blood pressure, total cholesterol, waist circumference decreased in the health risk group, while total cholesterol and waist circumference decreased in the disease management group. Health behavior change in both groups. Body mass index, moderate physical activity, dietary practice guidelines scores were improved. Conclusions: These results indicate that the individual health counseling program for community was effective in improving health behaviors and status. The results demonstrate that step-by-step counseling program development and intervention studies are needed.

• Journal of Korean Home Economics Education Association
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• 제1권1호
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.