• Human Ecology Research
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• v.61 no.1
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• pp.39-51
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• 2023

This study utilized qualitative research to understand the changes taking place in adolescent dietary behaviors during the COVID-19 pandemic and the current status of school-provided nutrition counseling. These, along with barriers and strategies for improvement, were derived from focus group interviews with 10 nutrition teachers. Throughout the pandemic, adolescents experienced various dietary problems, including frequent meal skipping, unbalanced diets, increased obesity, and difficulties building positive attitudes towards food. To resolve these dietary problems, nutrition teachers recognized the need for school-provided nutrition counseling. However, nutrition teachers faced various barriers, such as a lack of time for nutrition counseling among students, lack of support from parents, and insufficient space and resources. To revitalize school-provided nutrition counseling, strategies such as home-connected nutrition counseling, the development of standardized guidelines, manuals for school-provided nutrition counseling, software support for nutrition diagnosis, and implementation of nutrition counseling in connection with cooking activities were proposed. This is important as school-provided nutrition counseling can help develop the foundation for healthy dietary behaviors and health promotion in adolescents.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1018-1028
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• 2010

The purpose of this study was to assess the practical nutrition counseling system by investigating job perception and satisfaction among school nutrition teachers in Kyungbuk area. One hundred and fifty school nutrition teachers were surveyed and 128 answered(85.3%). Data were analyzed by frequency(%), $x^2$-test, and pearson's correlation analyses. Nutrition teachers in elementary schools conducted nutrition counseling more than those in middle schools. In descending order, the reasons for not conducting nutrition education were lack of time, inadequate system for the nutrition counseling, lack of curriculum and lack of facilities. Respondents thought that reduced workload was important to conduct nutrition counseling. However, nutrition counseling should be actively utilized as teachers showed high satisfaction. Therefore, systematic support from related departments combined with effective nutrition counselling methods for nutrition teachers should be continuously provided.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.247-255
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• 2016

Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.114-122
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• 2016

This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was 'lack of cooking time and employees' (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was 'lack of time' (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ${\geq}4.20/5.00points$ were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

• The Korean Journal of Food And Nutrition
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• v.35 no.3
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• pp.193-203
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• 2022

This study aimed to provide directions and implications for a future program by analyzing studies on diabetes programs from 2000 to 2020. Among the studies with control and experimental groups, the selected studies included ones that provided intervention to patients with diabetes and ones that contained descriptive statistics. Sixteen studies were selected to verify the effectiveness and homogeneity of the data coding meta-analysis. The overall effect size in the diabetes program combined estimate was 0.398 (95% CI: 0.268, 0.425, p=0.000). Among the dependent variables, fasting blood glucose (-0.616) and glycated hemoglobin (-0.442) showed median effect sizes, but the effect of fasting blood glucose was not statistically significant. In terms of the study design, non-randomized control trials (NRCTs) (-0.543) was more effective than randomized control trials (RCTs) (0.719). Among, the counseling and self-management program (-3.241) showed a very large effect size. Furthermore, the cognitive-behavioral (-0.828) and self-management (-0.482) programs were also found to have a positive effect on lowering fasting blood glucose. As the importance of diabetes management increases, further studies based on RCT should be actively performed, and differentiated and specialized diabetes intervention plans need to be established.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.20 no.2
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• pp.114-123
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• 2017

Purpose: The goal of this study was the early diagnosis of ABCB11 spectrum liver disorders, especially those focused on benign recurrent intrahepatic cholestasis and progressive familial intrahepatic cholestasis. Methods: Fifty patients presenting neonatal cholestasis were evaluated to identify underlying etiologies. Genetic analysis was performed on patients suspected to have syndromic diseases or ABCB11 spectrum liver disorders. Two families with proven ABCB11 spectrum liver disorders were subjected to genetic analyses to confirm the diagnosis and were provided genetic counseling. Whole exome sequencing and Sanger sequencing were performed on the patients and the family members. Results: Idiopathic or viral hepatitis was diagnosed in 34%, metabolic disease in 20%, total parenteral nutrition induced cholestasis in 16%, extrahepatic biliary atresia in 14%, genetic disease in 10%, neonatal lupus in 2%, congenital syphilis in 2%, and choledochal cyst in 2% of the patients. The patient with progressive familial intrahepatic cholestasis had novel heterozygous mutations of ABCB11 c.11C>G (p.Ser4*) and c.1543A>G (p.Asn515Asp). The patient with benign recurrent intrahepatic cholestasis had homozygous mutations of ABCB11 c.1331T>C (p.Val444Ala) and heterozygous, c.3084A>G (p.Ala1028Ala). Genetic confirmation of ABCB11 spectrum liver disorder led to early liver transplantation in the progressive familial intrahepatic cholestasis patient. In addition, the atypically severe benign recurrent intrahepatic cholestasis patient was able to avoid unnecessary liver transplantation after genetic analysis. Conclusion: ABCB11 spectrum liver disorders can be clinically indistinguishable as they share similar characteristics related to acute episodes. A comprehensive genetic analysis will facilitate optimal diagnosis and treatment.

• Journal of Korean Biological Nursing Science
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• v.12 no.3
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• pp.195-205
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• 2010

Purpose: The purpose of this study was to develop the dietary approaches to stop hypertension (DASH) diet education program tailored to Korean adults and to examine the effect of the DASH diet education program on bone mineral density in middle aged women. Methods: The subjects of this study were 26 middle aged women, pre and post menopause, who attend a church located in Kyung-In district. The DASH group I (n=13) was provided with the DASH diet education program only, while the DASH group II (n=13) was provided with DASH diet education program along with calcium supplements (1 g/day). The DASH diet education program included one lecture on DASH diet, one face to face counseling, and five telephone counseling sessions during the 8 weeks period. Results: The knowledge and subjective compliance level of DASH diet increased significantly in both groups, at 4 and 8 weeks after the intervention. The level of objective compliance of DASH diet in both groups increased over the study period, but it was not significant as compared to those of the baseline. Bone mineral density of both groups decreased at 8weeks as compared to the baseline after the intervention. Conclusion: Although 8weeks of DASH diet education program increased the knowledge and compliance of DASH diet, it was not effective to bring the changes in bone mineral density among the middle aged women.

• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.13-30
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• 2023

This study investigates the effect of working hours on the dietary behaviors and dietary quality of male industrial workers employed in rotating shifts. The survey was conducted from February to March 2022, enrolling 209 male workers operating in rotational shifts at industries in the Chungcheongnam-do region. Eating behavior and health awareness were investigated during the morning shift, afternoon shift, and night shift for the same subjects. The shift timings were found to be associated with dietary behavior, which had an impact on the dietary quality of workers. Negative effects of shift timings on diet and health were also perceived by the shift workers. The frequency of alcohol consumption was high during the morning shift, and the frequency of night time snack intake was high during the afternoon shift. During the night shift, there was decreased vegetable intake and increased ramyeon intake. Compared to the morning shift, a significant decrease in dietary quality scores was found during the night shift. The workers recognized that rotating shift work negatively affected health, eating habits and sleep. There was a high demand for providing a variety of menus and healthy night snacks in the company cafeteria. When nutritional counseling and educational health services were provided, the willingness to participate was high. Therefore, to improve the health and dietary quality of shift workers, there is a need to provide diets suitable for the working environment and the characteristics, and to provide nutrition management services.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1016-1024
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• 2006

The purpose of this study was to investigate students' and parents' perceptions of nutrition education. In this survey, 7,577 elementary school students and 6,003 of their parents across the country were surveyed about the necessity of implementing nutrition education, its present status and problems and future methods for nutrition education implementation. The results showed that 96.6% of the parents and 62.8% of the students responded that nutrition education was urgently needed, at least once per week in the lower grades of elementary school, and that it should be related to and coordinated with special activities class. In addition, the survey showed that students and their parents wanted nutrition teachers to establish a nutrition counseling room, a practical cooking class, a special activity class, and/or dietary camp during school breaks. With regard to the status of nutrition education at home, there was statistical evidence that suggests significant differences between urban and rural schools. Approximately 63% of the parents indicated that they had difficulty teaching nutrition education in their own homes, because it was difficult to determine the dietary habits and nutritional status of their children. When asked about attending a dietary class for parents, 74% expressed their intent to attend. Parents were most interested in learning about cooking practices, diet therapy, and food information in that order. The results showed that the most effective method of dietary education was to teach appropriate nutritional practices in school and at home simultaneously. Hence, necessary information and education should be provided through special lectures, special cooking classes, and dietary classes for parents. The conclusions of this study suggest that a variety of education programs should be developed to achieve effective nutrition education for students and their parents.