• 한국식품조리과학회지
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• 제29권6호
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• pp.795-803
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• 2013

This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.

• 동아시아식생활학회지
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• 제7권3호
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• pp.365-374
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• 1997

The purpose of this study was to assess the effect of nutrition education by the difference of BMI(Body Mass Index) group for adults at rural area. Eighty four adults (mean age : 55.9$\pm$11.8) participated in nutrition education program. Data collection includes measured physical status and serum collections for health status. The impact of nutrition KAP (knowledge attitude and practice) and retention was examined among participants who were assessed at program entry, 3 times of education and 1 month of follow-up. The results were as follows: The participants were composed 14 persons of under 20kg/$m^2$ of BMI, 40 persons of 20-25 and 27 persons over 25 of BMI , female 60 persons but male 23 only. Serum albumin and calcium content of female(3.5$\pm$1.2g/㎗, 7.5$\pm$3.9mg/㎗) were significantly lower than males(4.7$\pm$0.9g/㎗, 11.2$\pm$4.6mg/㎗) but there was not significantly different with BMI groups. Serum TG and cholesterol contents of over 25kg/$m^2$ of BMI group(157$\pm$87mg/㎗, 249$\pm$16mg/㎗) were higher than other groups, but significantly different in cholesterol contents only. Via the 10 questions of nutrition attitude, the participants improved significantly between pre and post education(the score of pre, post and after 1 month, 6.5$\pm$1.8, 7.2$\pm$1.5, 7.2$\pm$1.9), and were also attributed to better personal feeling health by modified CMI test, but dietary food habit was not significantly improved. As the differences of BMI groups were compared, 20-25kg/$m^2$ group had better the effect of nutrition education score than other groups, and female had better nutrition attitude and practice score than male.

• 한국식생활문화학회지
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• 제24권6호
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• pp.784-792
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• 2009

This study was conducted to investigate the effects of weight control programs on BMI, serum profiles, nutrition knowledge and eating behaviors of adult obese women. The subjects of this study were 33 adult obese women aged 30-65 years residing in Seoul. The weight control program for obese women included nutritional education, cognitive behavioral therapy and exercise for 12 weeks. The weight control experience of the subjects was 60.6%. They preferred physical exercise and diet restriction to weight control and 72.7% of subjects answered that the reasons for wanting to control their weight was health. The BMI of test subjects significantly decreased (p<0.001) from 28.3 to 27.1 after the 12 weeks of the weight control program. In addition, the % body fat significantly decreased (p<0.001) from 36.4% to 34.5% after completion of the weight control program. SGPT levels in the serum were also significantly decreased (p<0.05) after the program. Triglyceride levels significantly decreased from 194.9 mg/dL to 98.1 mg/dL (p<0.01) and the HDL cholesterol level significantly increased (p<0.01) from 55.8 mg/dL to 60.0 mg/dL after completion of the weight control program. Nutritional knowledge and eating behavior scores were significantly increased (p<0.001). In addition, the eating self-efficacy of the subjects was significantly increased (p<0.01); however, the food diversity scores were not changed after the program. These results suggest that the weight control program for adult obese women may be effectively used to promote weight reduction and improve nutritional knowledge and eating behavior.

• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Journal of Nutrition and Health
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• 제51권6호
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• pp.526-537
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• 2018

본 연구는 전북지역 394명의 성인여성을 대상으로 골다공증 지식, 관련요인에 대한 관심 및 예방적 건강행동의 수준을 조사 하였으며, 그 결과를 요약하면 다음과 같다. 골다공증 지식의 총점은 12점 중 6.21점으로 '보통' 수준이며 전체 평균값은 0.59점, 평균정답률은 60.9%이었다. 골다공증관련 요인에 대한 관심의 총점은 40점 만점 기준 26.50점으로 '보통' 수준이었으며 전체 평균값은 3.31점이었다. 골다공증 예방을 위한 식습관은 31.92점, 운동습관 9.77점, 기호식품 제한은 15.57점이었으며 총점은 85점 기준 57.26점으로 '보통' 수준이었다. 조사대상자의 일반적인 특성에 따른 골다공증관련 지식은 '연령', '월수입', '교육수준', '어릴 때 우유섭취', '건강관심도', '골다공증 정보'에서 유의한 차이가 있었다. 골다공증관련 요인에 대한 관심은 '연령', '월수입', '건강관심도', '골다공증 정보', '골다공증 가족력', '칼슘제 복용'에서 유의한 차이가 있었다. 골다공증 예방을 위한 건강행동은 '연령', '월수입', '어릴 때 우유섭취', '건강관심도', '골다공증 정보', '칼슘제 복용'에서 유의한 차이가 있었다. 골다공증 예방을 위한 건강행동 실천에 미치는 관련변수들의 상대적 영향력을 알아본 결과, 골다공증 예방적 건강행동 전체 1단계에서 설명해주는 변인은 '건강관심도'가 '많음', '연령', '건강관심도'가 '보통'의 순이며, 설명력은 28.5%이었다. 2단계에서는 골다공증관련 지식 투입에 따른 총 설명력은 30.1%이며 '건강관심도'가 '많음'의 영향력이 가장 크며, 그 다음이 '연령', '건강관심도'가 '보통', '골다공증 지식'의 순이었다. 3단계 골다공증요인 관심 투입에 따른 총 설명력은 41.1%이었다. 골다공증 예방 건강 행동에 대한 예측변인의 영향력은 '골다공증 요인 관심', '건강관심도'가 '많음', '연령', '건강관심도'가 '보통', '골다공증 지식'의 순이었다. 이상의 결과, 전북지역 성인여성의 골다공증에 대한 관심수준과 예방적 건강행동의 실천은 보통수준이었다. 그러나 골다공증관련 지식수준은 높은 수준은 아니었으나 골다공증예방을 위한 건강행동을 실천하는데 어느 정도의 영향력을 가지고 있었다. 따라서 골다공증관련 교육은 이를 실생활에 적용하기 위하여 골다공증 교육내용 및 교육 매체에 대한 재검토가 필요하겠다. 골다공증은 더 이상 중년이후에 관심을 가져야하는 질병이 아닌 성장기부터 예방관리가 필요하므로 학교의 영양교육과정에 포함하여 청소년기부터 올바른 식습관 및 운동습관 등을 포괄적으로 지도할 수 있도록 학교, 보건소 및 교육청 등의 관련기관의 적극적인 지원이 필요하겠다.

• 대한영양사협회학술지
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• 제18권2호
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• pp.170-185
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• 2012

The purpose of this study was to explore nutrition teachers/dietitians' perception towards production management practices as well as the importance & performance of nutrient preservation during production by school foodservices. A total of 120 school nutrition teachers/dietitians in the Daegu area participated in this study. The data were analyzed by descriptive analysis, t-test, and ANOVA using SPSS/Windows (ver 17.0). A questionnaire consisted of three dimensions with 66 items concerning the general characteristics of schools and respondents, production management practices, and perceived importance and performance of nutrient preservation. Exactly 79.2% of dietitians responded that scheduling of production management is necessary, and 52.5% of respondents perceived that their knowledge for nutrient preservation is of normal/average level. Thirty-eight percent of respondents did not establish scheduling of production management; according to them, cooking stage has priority over other stages of nutrient preservation. Perceived importance score was higher than perceived performance score in all stages of production management. The difference between perceived importance and performance in the production scheduling stage was found to be statistically significant. The results indicate that nutrition control point should be established and managed to prevent nutrient loss in all production stages. Further, dietitians who do not take measures to reduce nutrient loss should be carefully educated on the importance of nutrient control and be motivated to follow guidelines on nutrient preservation.

• 한국농촌생활과학회지
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• 제8권1호
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• pp.25-33
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• 1997

The purpose of this study was to assess the nutrition education program for older adults at rural area. Eighty three adults (mean age ;55.6$\pm$11.9) participated in nutrition education program. Data collection includes serum and urine collections for health state. The impact of nutrition KAP (knowledge attitude and practice) and retention was examined among participants who were assessed at program entry 3 times of education and 1 month of follow-up. The results were as follows : The participants were composed 52 persons of under 60-year-old and 31 persons over 60 years. Of the 83 participants, 60 were females and 23 were males. Serum albumin and calcium content of females (3.5$\pm$1.2g/dl, 7.5$\pm$3.9mg/dl) were significantly lower than males(4.7$\pm$0.9g/dl, 11.2$\pm$4.6mg/dl). Serum TG and cholesterol contents of females (143$\pm$117mg/d1, 205$\pm$31mg/d1) were higher than males (101$\pm$86mg/dl, 192$\pm$19mg/dl) but not significantly different. The calcium (13.4$\pm$9.0mg/dl) and urea (743$\pm$440mg/dl) contents of urine excretion were also significantly lower in female than in males (19.7$\pm$11mg/dl, 1041 $\pm$535mg/dl). Via the question of nutrition attitude, the participants improved significantly between pre and post education (the score of pre, post and after 1 month, 6.7$\pm$1.8, 7.2$\pm$1.5, 7.2$\pm$1.8), and were also attributed to better personal feeling health by modified CMI test but food habit was not significantly improved. As the differences of age and gender groups were compared, under 60-year-old group had better nutrition practice score than over 60 years group.

• 한국식품영양학회지
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• 제29권6호
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• pp.1058-1069
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• 2016

This study is intended to research workers' health, diet and the demand of nutrition education service in Seoul and Gyeonggi-do province. We implemented the survey from September 2012 through August 2013, and analyzed the data from 589 workers' questionnaires out of 890. For the analysis of the compiled data, we utilized the SPSS version 18.0 statistical package program. The study showed that majority of the workers participated in the survey consisted of 447 male (75.9%) and 142 female (24.1%). BMI showed that these men were overweight ($24.5{\pm}2.72$) and women were normal weight ($22.2{\pm}2.70$). Participants often diagnosed with hypertension or hyperlipidemia. In terms of health status, 34.5% answered satisfactory, the most concerned illness was high blood pressure, and the bad eating habits were often associated with general overeating and excessive intake of salt. 65.5% of participants had a meal three times per day. 49.4% of male participants had a meal less than 15 minutes and 66.2% of female participants had a meal between 15 and 30 minutes. The average of workers who needed to nutrition education is 3.74+0.85. The most desired way of learning was through counseling (36.7%), with overweight and weight management identified as the most interested topics. A relatively high portion (80%) passed the nutrition knowledge assessment test. According to the survey the highest rate of full-time employment is 85.2% which showed in small work places (the number of people on meal plan was 100~300), however the lowest rate of full-time employment showed 70.0% in large workplaces (the number of people on meal plan was within 1,000).

• 대한통합의학회지
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• 제6권4호
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• pp.101-110
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• 2018

Purpose : This study aimed to analyze the relationship between local residents' experience of public health education on smoking, drinking, and nutrition and their perceptions of health and happiness, thereby providing data for improving the levels of residents' perceptions of health and happiness through the expansion of public health education. Methods : This study used 2017 data on the health of local communities in Gyeongsangnam-do. SPSS (version 25.0) was employed for the statistical analysis. A t-test and an analysis of variance were conducted in order to examine the levels of local residents' perceptions of health and happiness according to their general characteristics and whether or not they had received public health education on smoking, drinking, and nutrition. Results : Those who resided in a city, were younger, earned money, had high educational background, and had high income level had much experience on smoking, drinking, and nutrition education. Those who lived in a county, were males, were younger, had a high level of education, earned money, and had high income level felt a high level of subjective happiness. Residents who had experienced smoking, drinking, and nutrition education had a high level of subjective perception of general health and oral health. The subjects' experience of public health education was positively correlated with their levels of perception of their health and happiness. Conclusion : Education on smoking, drinking, and nutrition for local residents does not merely provide them with knowledge but also it is conductive to improving their quality of life. Therefore, more opportunities for a larger number of people to receive public health education on diverse topics should be given to increase their levels of happiness.

• 동아시아식생활학회지
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• 제23권6호
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• pp.690-703
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• 2013

This study investigated the dietary behaviors and consumption of convenience foods among salaried men in Busan, Korea, and compared them based on the men's nutritional knowledge level. A questionnaire was developed based on the review of literatures and was distributed to 250 office workers in Busan in February 2013. A total of 224 data were used for the analyses. ${\chi}^2$-tests were employed for the nominal data while Mann-Whitney' U-tests were used for the ordinal data. Leven's tests were first performed before the t-tests for the interval data. Almost 60% of the respondents were female, 50% were in their 30s and 68% lived with other family members. The mean score of the nutritional knowledge test was 13.78 out of 20. Women and those who graduated from college or higher were likely to get a better score than men and those who graduated from high school or below. The respondents were divided into two groups for further analyses: Low (LK) vs. High (HK) knowledge score groups. LKs were more likely to consume 20 convenience foods than HKs. Although the respondents recognized the nutritional disadvantages of consuming convenience foods for an extended period, they continue to eat them because they lack time and further, it is quick and easy to consume convenience foods instead of preparing meals from scratch.