• 한국간호교육학회지
• /
• 제21권1호
• /
• pp.65-74
• /
• 2015

Purpose: This study was carried outto compare dietary self-efficacy, obesity stress, and obesity-related quality of life (OQOL) according to BMI and stages of change in vegetable consumption. Methods: A convenience sample of 326 nursing students agreed to complete a questionnaire. Data were collected from October 7 to October 18, 2013. Results: Obesity stress and obesity-related quality of life were significantly different according to BMI. Dietary self-efficacy showed a significant difference between the pre-contemplation/contemplation stage, preparation stage, and action/maintenance stage (F=50.18, p<.001). With obesity stress, there was a significant difference between the PC/C, P, and A/M stages (F=17.63, p<.001). Dietary self-efficacy had a positive correlation with OQOL (r=.11, p<.001) and a negative correlation with obesity stress (r=-.14, p=.012). And obesity stress had a negative correlation with OQOL (r=-.45, p<.001). Conclusion: These findings emphasize that nutritional-intervention programs for changes in behavior during the PC/C and P stages of change in vegetable consumption need to develop strategies to enhance dietary self-efficacy for nursing students.

• 한국식품영양학회지
• /
• 제37권5호
• /
• pp.292-302
• /
• 2024

The purpose of this study was to compare and analyze dietary self-efficacy and Nutrition Quotient (NQ) according to the degree of food-related content use in university students. From October to November 2022, a total of 332 college students (140 males and 192 females) attending universities in Chungcheongbuk-do were surveyed to collect data on general information, food-related content use level, dietary self-efficacy, and NQ for adults. The average dietary self-efficacy score of the group that did not use food content was 3.08 points, which was significantly higher than the group that watched it sometimes (2.89 points) and the group that watched it often (2.83 points) (p=0.0191). The total NQ score of 48.85 points was the highest among the three groups (p=0.0270). For subjects who responded that they had no experience of eating food at all after using food content, their dietary self-efficacy was 3.03, which was significantly higher than the group with occasional or frequent food consumption experience (p=0.0194). Results of this study can be used as basic data for clarifying the relationship between the use of food-related content and eating habits in university students and for proper eating habits education for university students.

• 대한지역사회영양학회지
• /
• 제14권5호
• /
• pp.483-494
• /
• 2009

In order to give basic data to teenager's healthcare, we investigated the food habits according to BMI (Body Mass Index), life style, dietary related self-efficacy and food intake through conducting a research surveying 732 middle school students of the Kwang-ju and Chonnam areas. The results of this study were compared groups in under weight (UW), normal weight (NW), and overweight (OW) groups according to BMI levels. In the male students, height was significantly differently in the UW group as $158.2\pm0.7$ cm compared to other NW and OW groups respectively as $163.7\pm0.6$ cm and $162.6\pm0.7$ cm but in the female students there was no significantly difference within groups. Weight was significantly different between the groups in the male students, whereas there were minor differences in the female students. The average of BMI was $20.7\pm0.1$ on the male students and $20.6\pm0.1$ on the female students which were all within the average, and their obesity was increased as the school grade was higher. Under less than 30,000 won of pocket money was dominating, and most of the students were in a nuclear family. In all male and female students, the inactive hours like watching TV and using computers had no differences between groups. The difference between groups was minor on breakfast time and most of the students thought their problems on unbalanced diet. There was significant difference in the OW group in female students as they thought their problems on unbalanced diets. The frequency of snack was significantly low in the OW group of male students but there were no differences in snack and eating-out food. All students chose fruits as snack food and Korean-style food as eating out food. The OW group in male students were significantly low in the dietary related self-efficacy when they were with their families and feeling depressed but there were no differences in female students between groups. When all students were getting higher BMI, they evaluated themselves badly in their self-dietary habits. Also the more male students had non-physical activity time, the less they had the dietary related self-efficacy and the more female students had physical activity time, the higher they had the dietary related self-efficacy. In conclusion, the OW group had good habits in physical activities for weekends, meal times, frequency of snack consumption but it showed undesirable when they were low in dietary related self-efficacy. Therefore we will provide the systematic nutrition education to them through this study.

• 대한지역사회영양학회지
• /
• 제21권3호
• /
• pp.274-283
• /
• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• 대한지역사회영양학회지
• /
• 제12권5호
• /
• pp.511-518
• /
• 2007

The purpose of this study was to obtain an understanding of the association of personality preferences and food behavior factors in middle school students. The subjects were 319 boys and girls in a middle school located in Kyunggi province. A self-administered questionnaire was used to assess demographic factors, dietary habits and psychosocial factors including self-efficacy, perceived benefits and barriers. The MMTIC (Murphy-Meisgeier Type Inventory for Children) test was used to assess the personality preferences of the students. Sixty-seven percent of the subjects were extrovert, 53.9% were the sensing type, 76.8% were the feeling type and 81.8% were the perceiving type in personality preferences. The extrovert had higher self-efficacy than the introvert. The feeling type perceived more benefits and fewer barriers than the thinking type. The education levels of the parents, especially mothers, were positively related with self-efficacy and dietary habit scores of the students. The self-efficacy and perceived benefits and barriers were significantly associated with dietary habits of the students (explained variance: 17.9%). Results of this study presented the relationship of character types and parents' education levels on psychosocial food behavior factors and a need for the development of tailored nutrition education program considering these factors.

• 한국지역사회생활과학회지
• /
• 제19권2호
• /
• pp.283-295
• /
• 2008

The slimness favored trend made students shape up body image by weight control using restrained eating. Many students especially female ones tend to be in eating disorder status. The aim of this study was to find the relation between weight, eating habits and dietary self efficacy in the selected middle school girl students group with high risk eating disorder (7.9%) and the one with low risk eating disorder (24.1%). This study was conducted by EAT-26 questionnaire method and all the data was analyzed by SAS (Statistical Analysis System) program. The results were as follows; The physical condition of eating disorder students (159.5cm height, 50.7kg weight and 97.4% PIBW) was higher and bigger than that of normal students(158.2 cm, 47.2 kg, and 92.6% PIBW). Weight control experience in the high risk group (69.4%) was significantly more frequent than normal group (p<0.001). The gap between actual body weight and desired weight was higher in high risk eating disorder group than in normal group (p<0.001). Dietary self-efficacy score of middle school female students in the high risk eating disorder group was high when they were in temper, in confusion, and after argument. However, when they were in cooking (p<0.01), with friends (p<0.05), in assembling dishes (p<0.01), and with family (p<0.05) the dietary self-efficacy score of high risk group was lower than that of normal group. In the high risk eating disorder group, eating speed was often faster (p<0.05) and overeating rate (p<0.01) was higher than in normal group. In general, EAT-26 score was correlated positively with gap weight, but negatively correlated with dietary self efficacy score(p<0.01). Gap weight and dietary self efficacy were significantly different in normal group. however, there was no relation in high risk eating disorder group. Under the circumstance of high risk eating disorder, as weight and dietary self efficacy did not affect the relation with eating disorder score, when it is determined as eating disorder some other factors besides weight and diet self efficacy seem to affect the eating disorder score. In conclusion, the factors related with eating disorder were gap weight and some items of dietary self efficacy. Thus, correct understanding of healthy weight and dietary self efficacy enhancement require the development of nutrition education contents and the practice of nutrition education.

• Nutrition Research and Practice
• /
• 제8권6호
• /
• pp.719-723
• /
• 2014

BACKGROUND/OBJECTIVES: South Korean's sodium consumption level is more than twice the upper limit level suggested by the WHO. Steep increases in the prevalence of hypertension and cardiovascular disease in Korea necessitate more effective sodium reduction programs. This study was conducted in order to compare sodium intake-related eating behaviors and key psychosocial factors according to age group and gender. SUBJECTS/METHODS: Using an online survey, a total of 1,564 adults (20-59 years old) considered to be geographically representative of South Korea were recruited and surveyed. The major outcomes were perceived behaviors, knowledge, intentions, and self-efficacy related to sodium intake. RESULTS: The results show that perceived behavior and level of self-efficacy related to low sodium consumption differed by age and gender. Female participants showed better behavior and intention towards low sodium intake than male counterparts. Young participants in their 20s showed the lowest intention to change their current sodium intake as well as lowest self-efficacy measures. CONCLUSIONS: Future sodium reduction interventions should be developed with tailored messages targeting different age and gender groups. Specifically, interventions can be planned and implemented at the college level or for workers in their early career to increase their intention and self-efficacy as a means of preventing future health complications associated with high sodium intake.

• 문화기술의 융합
• /
• 제5권4호
• /
• pp.307-313
• /
• 2019

2019년 한국의 가장 대표적인 가구 형태가 된 1인 가구 시대의 도래와, 인터넷, 모바일이 미디어를 주도함에 따라, 국민의 라이프 스타일도 급격히 바뀌고 있다. 1인 가구 세대의 최대 화두는 식생활로, TV 미디어 및 인터넷 먹방, 쿡방 등 이에 관련된 프로그램이 큰 인기를 얻고 있다. 본 연구는 TV 및 인터넷 음식 관련 프로그램의 콘텐츠 특성이 고정시청자의 식생활에 어떻게 영향을 미치는지, 더 나아가 청년층, 장년층, 노년층 1인 가구 집단에 따라 어떻게 달라지는지를 분석해 보았다. 그 결과 음식 관련 프로그램의 지각된 유용성과 용이성이 전 연령대에 거쳐 고정 시청자의 식이 자기효능감에 영향을 미쳤으며, 청년층은 오락성과 유용성이 식이 자기효능감에 유의적인 영향을 주는 것으로 파악되었다.

• Nutrition Research and Practice
• /
• 제5권6호
• /
• pp.578-584
• /
• 2011

Compliance with food group and nutrient recommendations, and self-efficacy, stage of change, perceived barriers and benefits for healthy eating were assessed among a convenience sample of college students majoring in health-related disciplines. Dietary and psychosocial data were collected using three-day food records and scales, respectively. Means (SD), frequencies, and percents were calculated on all data, and logistic regressions were used to determine whether any of the psychosocial correlates predicted the stage of change for healthy eating. Noncompliance with food group recommendations ranged from 53% for the meat/meat alternates group to 93% for the vegetables/juice group, whereas noncompliance with nutrient recommendations ranged from 26% for cholesterol to 99% for potassium. A majority of students (57%) self-classified in the preaction and 40% in the action stages of change for eating healthy. The students' self-efficacy to eat healthy was highest in positive/social situations and lowest when experiencing emotional upset. The most important perceived barrier to healthy eating was that friends/roommates do not like to eat healthy foods, and the most important perceived benefit was that eating healthy foods provides the body with adequate nutrients. The difficult/inconvenient self-efficacy subscale predicted the stage of change for healthy eating. These students would benefit from interactive learning opportunities that teach how to purchase and prepare more whole grain foods, fruits, and vegetables, enhance their self-efficacy for making healthy food choices when experiencing negative emotions, and overcome perceived barriers to healthy eating.

• 대한간호학회지
• /
• 제46권4호
• /
• pp.598-609
• /
• 2016

Purpose: The purpose of this study was to examine effects of a dietary program based on self-efficacy theory on dietary adherence, physical status and quality of life (QoL) in hemodialysis patients. Methods: A non-equivalent control group pre-post test design was used. The intervention group received the dietary program for 8 weeks from August 4 to September 26, 2014. The control group received only usual care. Results: ANCOVA showed that dietary adherence (F=64.75, p <.001) was significantly different between the two groups. Serum albumin (F=12.13, p =.001), interdialytic weight gain (F=56.97, p <.001), calories (F=15.80, p <.001) as physical status indices were significantly different, but serum potassium (F=2.69, p =.106) and serum phosphorus (F=1.08, p =.303) showed no significant difference between the two groups. In terms of health-related QoL, the physical component scale (F=10.05, p =.002) and the mental component scale (F=16.66, p <.001) were significantly different between the two groups. In addition, in terms of diet related QoL, diet level (F=35.33, p <.001) and satisfaction level (F=15.57, p <.001) were significantly different between the two groups, but dietary impact level (F=1.23, p =.271) was not significantly different. Conclusion: Findings show that the dietary program based on self-efficacy theory is an effective nursing intervention program to improve adherence to diet, and to maintain physical status and QoL for hemodialysis patients.