Today, a definition of tourism is shifting from simple sightseeing to experiencing various cultures directly and/or indirectly. Along with the shift, all countries of the world dedicate their full attention on globalization project. In order to do so, they try to promote their images and cultures through eating and drinking spaces for food where the rest of the world can approach with ease. China is a country of diverse culinary culture. By analyzing eating and drinking spaces operated in four Chinese cities, this research studies how the traditional Chinese elements are expressed in modernization. With the research, it will navigate a direction as a new design way to establish modernized traditionality in the future. The research conducted an advanced research that set up and analyzed a standard frame of realizing practice for traditionality. By doing so, it sorted out and reviewed the characteristics of interior space into four styles; an indicative imitation method, a partial invoked method, a partial transformation method and a conceptual reception method. According to the outcome of an analysis, (a) the indicative imitation method that directly employed Chinese tradition was most used one, followed by (b) the partial invoked method that carried a part of traditional space, (c) the partial transformation method that simplified or transformed the tradition, and (d) the conceptual reception method that interpreted hidden minds and concepts by illustrating modern spirit over an inherent order in traditional Chinese space, in respective order.
This study was conducted to evaluate the effects of a set of 16 nutrition education lessons on the eating behaviors and nutrition knowledge of middle school students. The target was a group of 128 boys in the first year of middle school in Changwon, who took the classes from the 29th of August, 2011, to the 17th of February, 2012. The education was performed for 16 weeks using the e-learning textbook, 'Health and nutrition of youth', and a teacher's guidebook developed by the Ministry of Health and Welfare. The results were summarized as follows. Students demonstrated significant changes in their knowledge about nutrition and in their dietary behavior due to the nutrition education, and the effects were observed to be maintained for one year after education. The average nutrition knowledge score before, immediately after, and 1 year after the education was significantly increased from 13.0 before the education to 18.8 after education (p<0.001), maintaining the score of 18.5 1 year later. The eating-related questions of 'I will practice healthy eating habits in life' and 'Nutrition education is necessary to build healthy eating habits', were given a high score by the students at the last survey conducted one year later. Of course, it is not easy to change the dietary behavior of students through dietary education in schools. Nevertheless, the results of this study demonstrated that such educatcan is necessary since the habits can indeed be changed, as observed in the present study.
African Americans in the United States suffer from many health disparities such as obesity, diabetes or hypertension. Lifestyle factors including diet and physical activity play an important role in prevention of these health conditions. The purpose of this research project was to assess beliefs, barriers and self-efficacy of eating a healthy diet and self efficacy of shopping for foods such as whole grains or foods designated as low fat or low sodium. Additionally, the objective was to assess beliefs about healthfulness, appropriate consumption, and protective aspect of specific foods including fruits, vegetables, and whole grains. The assessment was done using a survey instrument developed for this study. Data collection took place at two church locations. Data were obtained from 57 African Americans, mean age 50 years old (SD 12.70) completed the survey. The majority of respondents (58.1%) were females and most (75%) had at least some college education. Generally, benefits of eating healthy foods received considerably higher scores compared to barriers of eating healthy. A belief that healthy foods would help to take care of one's body received the highest mean score while a belief that healthy foods are too expensive had the highest score from all barriers. The results showed high self-efficacy of eating and purchasing healthy foods, high awareness of knowledge regarding foods associated with disease prevention but low awareness of recommendations for fruits and vegetables. The high scores for benefits, self-efficacy and knowledge regarding eating healthy foods did not translate into the perception of intake of such foods. Most participants believed that they do not eat enough of healthy foods. Interventions design to help African Americans make dietary changes should be culturally relevant and should involved working on a community level utilizing messages that are familiar and relevant to African Americans.
Kim, Soo Kyoung;Rocha, Norma Patricia Rodriguez;Kim, Hyekyeong
Nutrition Research and Practice
/
v.15
no.1
/
pp.38-53
/
2021
BACKGROUND/OBJECTIVES: Abdominal obesity is associated with metabolic disorders, and, in recent years, its prevalence in Korea has continuously increased. The change of lifestyle, particularly diet, is critical for the reduction of abdominal obesity. This study evaluated the effectiveness of an intervention focused on dietary self-efficacy and behaviors on the improvement of abdominal obesity. SUBJECTS/METHODS: Abdominally obese adults with additional cardiovascular risk factors were recruited through 16 medical facilities in South Korea from the year 2013 to 2014. The participants were randomly divided into 2 groups: an intensive intervention group (IG) that received a multi-component intervention to reduce abdominal obesity, by mainly focusing on dietary attitude and dietary behavior change, and a minimal information intervention group (MG) that received a brief explanation of health status and a simple recommendation for a lifestyle change. The interventions were provided for 6 mon, and health examinations were conducted at baseline, 3-, 6-, and 12-mon follow-ups. A path analysis was conducted to identify the process governing the changes in abdominal obesity. RESULTS: The IG showed an improvement in self-efficacy for eating control and diet quality at 6-mon follow-up. Abdominal obesity improved in both groups. Waist circumference was observed to be decreased through the path of "improved self-efficacy for eating control in food availability-eating restriction-improved dietary quality" in IG. Most changes in follow-ups were not significantly different between two groups. CONCLUSIONS: The intensive program targeting the modification of dietary behavior influenced management of abdominal obesity, and the effect occurred through a step-by-step process of change in attitude and behavior. Generally, improvements were also seen in the MG, which supports the necessity of regular health check-ups and brief consultation. The results can be used for further development and implementation of more successful interventions.
BACKGROUND/OBJECTIVES: This study investigated the association between dietary quality based on the Korean Healthy Eating Index (KHEI), and the prevalence of chronic conditions among middle-aged individuals (40-60 yrs of age) living alone. MATERIALS/METHODS: The participants were selected (1,517 men and 2,596 women) from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016-2018 and classified into single-person households (SPH) and multi-person households (MPH). Nutrient intake, KHEI, and the prevalence of chronic conditions were compared according to household size. The odds ratios (ORs) of chronic conditions were analyzed according to the tertile levels of KHEI by gender within each household size category. RESULTS: Men in SPH had a significantly lower total KHEI score (P < 0.0001) and a lower prevalence of obesity (OR, 0.576) than those in MPH. For men, the adjusted ORs for obesity, hypertension, and hypertriglyceridemia in the first tertile (T1) of KHEI scores within SPH compared with the third tertile (T3) were 4.625, 3.790, and 4.333, respectively. Moreover, the adjusted OR for hypertriglyceridemia in the T1 group compared to the T3 group within the MPH was 1.556. For women, the adjusted ORs for obesity and hypertriglyceridemia in T1 compared to T3 within the SPH were 3.223 and 7.134, respectively, and 1.573 and 1.373 for obesity and hypertension, respectively, within MPH. CONCLUSIONS: A healthy eating index was associated with a reduced risk of chronic conditions in middle-aged adults. Greater adherence to a healthy eating index could lower the risk of chronic conditions in middle-aged adults living alone.
BACKGROUND/OBJECTIVES: Studies have indicated that university students majoring in nutrition and dietetics or sport sciences may have more obsessions associated with eating attitudes and body shape perception compared to other disciplines i.e. social sciences. Therefore, this study aimed to assess and compare the risk of eating disorders and body shape perception. MATERIALS/METHODS: Data was collected from 773 undergraduate students at the Departments of Nutrition and Dietetics (NDD) (n = 254), Physical Education and Sports (PESD) (n = 263), and Social Sciences (SOC) (n = 256).A socio-demographic and personal information questionnaire, Eating Attitudes Test (EAT-40), Body Shape Questionnaire (BSQ-34), Perceived Figure Rating Scale (FRS) were applied; and body weights and heights were measured. RESULTS: Mean EAT-40 scores showed that, both male and female students of PESD had the highest scores ($7.4{\pm}11.6$) compared with NDD ($14.3{\pm}8.3$) and SOC ($13.0{\pm}6.2$) (P < 0.05). According to EAT-40 classification, high risk in abnormal eating behavior was more in PESD (10.7%) compared to NDD (2.9%) and SOC (0.4%) students (P < 0.05). Students of PESD, who skipped meal, had higher tendency to the risk of eating disorders (P < 0.05). In parallel, body shape perception was found to be marked with higher scores in NDD ($72.0{\pm}28.7$) and PESD ($71.5{\pm}32.8$) compared with SOC ($64.2{\pm}27.5$) students (P < 0.05). Considering BSQ-34 classification, high concern (moderate and marked) for body shape were more in PESD (7.4 %) compared to NDD (5.2%) and SOC (1.9%) students (P < 0.05). The body size judgement via obtained by the FRS scale were generally correlated with BMI. The Body Mass Index levels were in normal range (Mean BMI: $21.9{\pm}2.8kg/m^2$) and generally consistent with FRS data. CONCLUSIONS: Tendency to the abnormal eating behavior and substantial body shape perception were higher in PESD students who have more concern on body shape and were not well-educated about nutrition. In conclusion, substantial concern on physical appearance might affect eating behavior disorders in PESD students.
BACKGROUND/OBJECTIVES: This study aims to determine contribution of meal frequency, self-efficacy for healthy eating, and availability of healthy foods towards diet quality of adolescents in Kuala Lumpur, Malaysia. SUBJECTS/METHODS: This study was conducted among 373 adolescents aged from 13 to 16 years old. Diet quality of the respondents was assessed using the Healthy Eating Index for Malaysians. Meal frequency, self-efficacy for healthy eating, and availability of healthy foods were assessed through the Eating Behaviours Questionnaire (EBQ), self-efficacy for healthy eating scale, and availability of healthy foods scale, respectively. RESULTS: The majority of the respondents (80.7%) were at risk of poor diet quality. Males ($mean=34.2{\pm}8.2%$) had poorer diet quality than females ($mean=39.9{\pm}9.0%$) (t = -5.941, P < 0.05). Malay respondents ($mean=36.9{\pm}8.7%$) had poorer diet quality than Indian respondents ($mean=41.3{\pm}10.0%$) (F = 2.762, P < 0.05). Age (r = 0.123, P < 0.05), self-efficacy for healthy eating (r = 0.129, P < 0.05), and availability of healthy foods (r = 0.159, P < 0.05) were positively correlated with the diet quality of the respondents. However, meal frequency was not correlated with the diet quality of the respondents. Multiple linear regression analysis showed that being a male, being a Malay, low self-efficacy for healthy eating, and low availability of healthy foods contributed significantly towards poor diet quality among respondents. CONCLUSIONS: In short, sex, ethnicity, self-efficacy for healthy eating, and availability of healthy foods were associated with diet quality among adolescents. Health practitioners should take into consideration of differences in sex and ethnicity during implementation of nutrition-related intervention programs. Self-efficacy for healthy eating and availability of healthy foods should be included as important components in improving diet quality of adolescents.
This study was performed to analyze children's perceptions and practice levels according to gender and obesity status using a dietary life safety index. A national survey was conducted on fifth grade children (n = 2,400), who were selected using three-stage stratified cluster sampling from 16 provinces. The average height was 144.8 cm, and weight was 38.8 kg. The average body mass index was 18.4 kg/$m^2$ and underweight, overweight, and obese children were identified using the 2009 KHNANES cutoff values, which were 5.3%, 10%, and 5.9%, respectively. The perception and practice scores for hand-washing prior to eating were high and the score for willing to buy at a clean store was also high. However, students answered that the hygiene level of food stores near the school was poor. More students skipped breakfast than lunch or dinner. The frequency scores for fruit and vegetables were significantly higher for girls than those for boys. Students had a good understanding of nutrition labeling but did not frequently check the label. Seventy-five percent of the students tried to avoid high calorie foods with low nutritional value, but only 40% had the appropriate knowledge about high calorie foods with low nutritional value. Girls had better dietary life perception and practice levels than those of boys. No differences in perception or practice levels were observed based on obesity status. Nutrition education on the importance of eating breakfast and having accurate knowledge on nutrition labeling and high calorie foods with low nutritional value is needed. Behavior-centered education should be implemented to improve the perceptions and practice level of student's dietary life.
The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.
This study was performed to investigate stress levels, dietary behaviors and food choices, and their correlations in college students. General characteristic stress scores, using a stress test, and the dietary behaviors and food choices of subjects under stress were measured in 358 subjects (185 males and 173 female). The mean total stress scores of the male and female students were $67.91{\pm}44.85$ and $85.62{\pm}48.91$, respectively. Female students were more stressed than males in relation to family, value, future, friends, and study related factors. There were gender differences in the food intake and frequency of eating sweet things when under stress. Stress increased the food intake and frequency of eating sweet things in female students. Especially, stress factors, such as value, economic, future, friends and study problems increased the food intake of female students. Female students preferred sweet tasting items; whereas, male students preferred hot tasting items when under stress. These results show the effect of life stresses on the dietary behaviors and food choices of college students. Stress not only increased energy consumption in certain individuals, but also changed their food choices. Therefore, education with regard to nutrition is necessary if college students are to practice good eating habits for the correct management of life stresses.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.