• 대한지역사회영양학회지
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• 제11권3호
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• pp.338-345
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• 2006

The purpose of this study was to design an interactive multimedia nutrition education program for preschoolers. Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to pre-schoolers. If this method is effective, more preschoolers can be reached with accurate and consistent nutrition education with less time and teaching staff. This program is a computer-based multimedia nutrition education program for pre-schoolers based on the Dick and Carey (Dick & Carey 2001) model of instructional design which includes analysis, design, development, and evaluation. The overall instructional goal was based on the needs of the target population. The needs assessment was a self-administered survey distributed to 1,426 parents of preschoolers, focusing on the need for preschoolers' nutrition education. The results of the survey indicated that parents wanted their children to learn reasons for eating nutritious food. Therefore, a program titled 'Nutrition Exploration' was developed with the instructional goal of teaching preschoolers the 5 Food Groups. To achieve this goal, the preschoolers were engaged in a game. They could earn colored jewels by completing the game in five sessions. The story line was that people living in a peaceful kingdom become sick after they lose the jewels. The learner takes an adventurous journey through five different countries to retrieve the jewels. These countries are 'Giwoon nahrah' (foods containing carbohydrates, such as rice and potatoes), 'Sangsang nahrah' (foods that are rich in vitamins and minerals, such as vegetables and fruits), 'Sooksook nahrah' (calcium-con-taming products such as milk), 'Teunteun nahrah' (protein-containing foods such as meat and fish) , and 'Gakeum nahrah' (products with high sugar and fat content, such as instant foods and soda). The learner who obtains five jewels in five different countries can save the kingdom. For the program to be effective and efficient, the multimedia had to be easy for the preschooler to enter, use, and exit. The verbal instructions enhanced child autonomy, and the program was developmentally appropriate so that the young child could easily manipulate the software. This research provides the basis for the continued development of computer-based nutrition education materials.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.636-646
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• 2011

This study was conducted to investigate the difference of perception about nutritional problems and food intakes and nutrition knowledge score and realities of nutrition education between parents and preschool teachers. This research can be summarized as follows: there was the statistical difference of perception (${\chi}^2$= 52.451, p = 0.000) about nutritional problem of preschoolers between parents and preschool teachers. Parents (56.4%) and teachers (58.5%) identified eating only what they want as the most common nutritional problem of children, but they had different perception about the other problems. To parents, "No nutritional problem" (16.3%) is the second and "Overindulgence of processed food" (11.1%) is the third problem of preschoolers. To teachers, "Overindulgence of processed food" (23.8%) is the second and "Obesity" (14.3%) is the third problem. The perception on food intakes of preschoolers was statistically different in meats (${\chi}^2$= 8.892, p = 0.030), fish (${\chi}^2$= 32.241, p = 0.000), beans (${\chi}^2$= 14.770, p = 0.005), vegetables (${\chi}^2$= 12.706, p = 0.013), fruits (${\chi}^2$= 14.438, p = 0.006) and milk & dairy products (${\chi}^2$= 28.591, p = 0.000) between parents and preschool teachers. However, nutritional knowledge was not different between parents and preschool teachers. While 96.6% of preschool teachers felt that it was necessary to educate preschoolers, only 41.5% of them said that they fulfilled nutrition education, showing that nutrition education was not adequately carried out on the spot. Therefore providing basic materials through which nutritional management guidance and proper nutrition education for preschoolers can be carried out by investigating and analyzing knowledge on their nutrition and meal guidance activities for preschooler teachers and parents.

• 한국식품영양학회지
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• 제24권3호
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• Asian Pacific Journal of Cancer Prevention
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• 제15권21호
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• pp.9543-9547
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• 2014

Background: The aim of this study was to investigate demographic features, dietary habits, and some possible risk factors for being susceptible to breast cancer in Iranian women. Materials and Methods: A study of dietary habits and breast cancer was conducted among 53 Iranian women with histological confirmed disease and 40 matched controls. A dietary habits questionnaire was used to evaluate the pattern of selected food intakes. The risk of cancer was analyzed after adjustment for confounding factors. Age, weight, body mass index (BMI), waist circumference, educational status, parity, lactation, marital status, menopause, history of estrogen therapy, and family history of breast disease or cancer were assessed among participants. Special attention was given to the relationship between consumption of high fat meat, milk, yogurt and cheese as well use of frying oils for frying foods, use of olive/liquid oils for cooking, removing fat from meat and poultry, removing chicken skin and not use of mayonnaise as salad dressing and the risk of breast cancer. Moreover, salad, vegetable and fruit consumption, and eating outdoors owere investigated. Results: Our results revealed significant lower education and higher BMI and waist circumference levels in patients with breast cancer. There was significantly increased breast cancer risk in overweight women in comparison with normal weight (OR=2.91, 95%CI 1.24 to 6.82). High intake of fat dairy products including milk and cheese was found to be a statistically significant factor for increasing breast cancer risk in models adjusting for age, BMI and education. Use of olive/liquid oils for cooking and avoidance of mayonnaise as salad dressing are related to lower risk of breast cancer. The frequency of vegetable and fruit consumption was significantly lower in patients with breast cancer compared to healthy women. Conclusions: Dietary habits might be risk factors for breast cancer among Iranian women. Adoption of a prudent diet could be an appropriate strategy for preventing breast cancer.

• 한국간호교육학회지
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• 제7권1호
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• pp.38-53
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• 2001

The main purpose of this study was to present the basic materials that help the nursing of the infants and consultation of childcare by examinating the knowledge and practice of the mothers about the weaning diet. The data for this study was collected from 205 mothers with infants(6-36 months) who visited two hospitals or one university hospital in Seoul, who were living in one apartment Suwon area between July. 7. and September 10, 2000. The 57 questionnaires were used for collecting the data and SAS program was used to analyse the data. The results are as follows. 1. The items of low score in the result of the knowledge data were as follows. [Initial weaning time, the important nutritional problem in infant, considering factor during feeding, the relation of proper weaning food & age, the time of used by cup, to apply of proper spicies in weaning food, the time of completing weaning, the time of stopping weaning at abnormal sign, and the inappopriate reason of dry mixed powdered food (Sunsik) as a weaning food.] 2. Higher educated mothers presented more high score than lower educated mothers in the knowledge about the weaning. (p<0.05) 3. Before the weaning, more mothers were using the commercial milk (51.2%) than the breast milk (13.2%). 4. Mothers get the knowledge about the weaning from the infants care book of cook books(26.4%). 68% of mothers had not received any consulting service with regard to the weaning, 10.2% of them consulted Pediatrician about the weaning and 0.5% of them with nurse. 5. Most mothers began supplymentary food, from four to six months (65.4%). the ratio was about the same as the ratio of mothers who knEw the appropriate time for the introduction of supplymentary food(83.2%) 6. The main solid food was commercial food, not home-prepared food. 7. Higher educated mothers used home-prepared weaning food more often than lower educated mothers(P<0.05). 8. The used rate by spoon was 57.4%, but the rate of mother's knowledge data was 95.0%. 9. The time of completing the weaning was in 12-18 months(53.8%). It is similar to the mother's knowledge data(52.7%) Conclusion ; According to knowledge data, it turns out that most mothers know moderatly about the weaning (everage 60/100). However their knowledge and practice on the methods & procedures on the weaning were inadquate. Especially, most mothers did not consult with those qualification about the weaning. Therefore, the role of the nurse as a provider of information on the weaning should be emphasized with varied educational programs in many health care center.

• Journal of Nutrition and Health
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• 제53권3호
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• pp.303-318
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• 2020

본 연구는 초등학교의 당 관련 영양교육이 당 섭취에 관한 영양지식과 영양태도, 식행동에 어떠한 영향을 미치는지를 평가하기 위해 당 섭취에 관한 설문조사를 실시하였고, 당 교육인지군과 비인지군으로 나누어 영양지식과 식행동에 어떠한 차이가 있는지를 분석함으로써 초등학생들의 당류 섭취에 영향을 미치는 요인을 평가하고자 하였으며, 본 연구결과는 다음과 같다. 본 조사 대상자 중 당 교육을 받았다고 인지한 교육 인지군은 270명 (49.8%) 이었고, 비인지군은 302명 (50.2%) 이었다. 당 교육 인지 여부에 따른 이론적 지식 점수를 보면 교육 인지군 3.67점, 비인지군 3.55점으로 교육 인지군이 비인지군에 비해 유의적으로 높았으나, 바른 행동에 대한 지식 점수는 두 군간에 유의적인 차이를 보이지 않았다. 당류 섭취 관련식행동 점수, 음료 선택 및 간식 구매 빈도는 당 교육 인지 여부에 따른 두 군 간에 유의적인 차이를 보이지 않았으나, 영양표시에서 당류 함량을 확인하는 비율은 교육 인지군이 31.2%로 비인지군 15.4%에 비해 유의적으로 높았다. 아이들이 즐겨 섭취하는 식품군별 섭취 빈도를 보면 교육 인지군이 비인지군에 비해 무가당 캔디나 젤리류, 생과일류의 섭취 빈도가 유의적으로 높았으며, 식품군별 당류 섭취량은 달지 않은 빵류, 흰 우유 및 생과일을 통한 당류 섭취량이 비인지군에 비해 교육 인지군에서 유의적으로 높았다. 당 관련 지식 점수와 식행동 사이의 상관성을 보면 교육 인지군의 경우 식행동 점수, 아이스크림, 초콜릿, 탄산음료를 덜 먹으려는 행동과는 양의 상관성을, 방과 후 간식 구입 빈도, 평균 당류 섭취량과는 음의 상관성을 보였으며, 비인지군의 경우 식행동 점수, 아이스크림, 빵을 먹을 때 잼을 덜 먹는 행동 및 과일 섭취 시 설탕을 덜 먹으려는 식행동과 양의 상관성을, 방과 후 간식구입 빈도 및 당류 섭취량과는 음의 상관성을 보였으나, 비인지군에 비해 교육 인지군에 좀더 높은 상관계수 값을 보였다. 또한 하루 총 당류 섭취량에 영향을 미치는 요인을 분석한 결과 교육 인지군에서만 영양(교)사의 교육 여부가 총 당류 섭취량을 감소시키는 요인으로 분석되었다. 본 연구결과 당 교육을 인지한 대상자들이 비인지군에 비해 당류 함량이 낮은 식품을 섭취하려고 노력하는 것으로 나타나고 있으며, 영양교사의 교육 여부가 당류 섭취량에 영향을 미치는 중요한 요인으로 분석되고 있다. 그러므로 초등학생들의 당류 섭취량 감소를 위해서는 학교의 영양 전문가인 영양(교)사에 의해 지속적이고, 행동으로 실천할 수 있는 실천 중심의 영양교육이 수행될 필요가 있으며, 학교 현장에서 손쉽게 활용할 수 있는 다양한 형태의 당 관련 영양교육 자료의 개발 및 보급이 수행되어야 할 것이다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.525-531
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• 2005

This study was carried out to establish the consumer-centric food labeling system by investigating usage state, importance evaluation, problems and satisfaction, etc. on the current food labeling system by consumer. For usage state of checking the food label, 50.2% of respondents were replied ‘mostly check the label’, and they were indicated a significant difference on ‘education level(p<.05)’, and in case of married respondents, most were relied 'absolutely check the label', For the reason to check the food label, 61.8% of respondents were replied 'to determine whether it is stable or not', and they were indicated a significant difference on age(p<.01), marital status(p<.01), and job(p<.01). For the item considered as important things on the label of the whole food, 49.8% of respondents were replied that 'expiration and manufacture date is important', and they were indicated a significant difference(p<.001) on age, marital status, job. For item considered as important things on the label of each food, it was indicated that they considered food company as important thing in case of snack, soft drink, edible oils, and noodles, and food company in case of ice cream, and expiration and manufacture date in case of milk product and meat product. For the problems on the current food labeling system, the clauses 'Poor marking on food additives and materials contents' and 'untrue marking of nutrition contents' were indicated a significant difference on age(p<0.05, p<0.001), and the clause 'untrue marking of nutrition contents' were indicated a significant difference on marital status(p<.01) and job(p<.01).

• Journal of Nutrition and Health
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• 제31권5호
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• 한국식품조리과학회지
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• 제15권4호
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• Journal of Nutrition and Health
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• 제54권5호
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• pp.547-559
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• 2021

본 연구는 초등학생의 간식 섭취 실태를 조사하여 바람직한 간식을 섭취하는 아동에 비해 그렇지 않은 간식을 자주 섭취하는 아동의 식생활 및 생활습관, 학교 급식의 만족도 및 잔반 실태와 음식의 기호도를 비교하고자 경기 북부 소재 초등학교 3개교의 4-6학년 435명을 대상으로 설문 조사를 실시하였다. 본 연구대상자의 경우 가장 자주 섭취하는 간식으로 과자류 (37.3%) > 음료류 (11.7%) > 우유 및 유제품류 (9.0%) > 면류 (8.3%) > 빵류 (7.8%) > 분식류 (7.1%) > 패스트푸드류 (1.6%) 순으로 나타났는데, 가장 자주 섭취하는 간식을 과일, 우유·유제품으로 답한 군을 자연간식군 (114명), 면류, 분식류, 패스트푸드로 답한 경우 식사대용군 (74명), 과자류, 음료류, 빵류로 답한 경우 단맛간식군 (247명)으로 구분하여 군간 차이의 유의성을 검증하였다. 자연간식군의 경우 미취업모를 가진 비율, 간식빈도가 주 3회 이하로 낮은 비율이 유의적으로 높았으며, 간식을 스스로 구매하는 비율과 하루 간식 구입비가 3,000원 이상인 비율은 유의적으로 낮았다. 간식의 선호하는 맛으로 단맛을 택한 비율은 단맛간식군에서, 매운맛은 식사대용군에서, 새콤한 맛은 자연간식군에서 가장 많이 선택하여 유의적으로 달랐다. 식사대용군의 경우 아침에 한식을 먹는 비율이 유의적으로 낮은 경향이 있었으며 생활습관 중에서 30분 이상 운동빈도가 자연간식군에서 유의적으로 더 높았다. 자연간식군은 고기튀김류의 기호도가 유의적으로 낮은 반면 잡곡밥과 생채류의 기호도가 유의적으로 높았고 숙채와 채소볶음의 기호도가 높은 경향이 있었다. 한편 식사대용군에서 상대적으로 많은 비율이 학교 급식에서 음식을 남기는 이유로 '배가 고프지 않아서'로 답한 경향은, 적절하지 못한 간식 섭취가 세끼 식사를 방해하는 것과 관련될 수 있음을 보였다. 종합적으로 볼 때, 초등학생 시기에 자연간식을 즐기는 식습관을 기를 수 있도록 교육하는 것이 이들 집단의 맛 기호도, 잡곡밥과 채소반찬 기호도, 운동습관에 바람직한 영향을 미칠 수 있는 가능성을 제시하였고, 이 결과는 본 조사대상자의 연령군을 대상으로 한 영양교육 자료를 개발하는데 기초자료를 제공할 수 있을 것이다.