This study was undertaken to develop web-based nutrition information contents for the older adults. Twenty six domestic web-sites were analyzed and then 12 foreign web-sites and 4 education materials for the elderly of foreign university were benchmarked. Also a lot of literatures on elderly education program were reviewed. A card-sorting task was performed with 8 older adults to ascertain how the target audience organized information about nutrition. The results were as fellows. Among 26 domestic web-sites, 2 sites(7.7%) were only for the elderly. Main topics of information contents for the elderly included 'Importance of Healthy Eating', 'DRI', 'Dietary Guidelines'. Four of twelve foreign web-sites were for the elderly nutrition education. Topics of 'Dietary Guideline', 'Meal Program' were found in 4 sites and 'Importance of Healthy Eating', 'Diet & Disease', 'DRI, 'Food Guide Pyramid', 'Nutrition Fact Labels' were found in 3 sites. Education materials of foreign university dealt with basic information on 'nutrient needs changes related with aging', 'Heart & Bone Healthy Eating Plan', 'Food Guide Pyramid'. Also topics on 'Eating on a budget', 'Eating Out Guideline' were included for practical use for the elderly. Based on card-sorting process, contents framework for web-site was developed and 4 main menus for framework were respectively named as 'Nutrition', 'Meals', 'Foods'. 'Check up Nutritional Health' by panel discussion. Finally we developed nutrition information contents for 4 main menus. We focused on helping older adults recognize the importance of healthy eating and apply the nutrition information to practical use. We expect that the developed framework of contents can be a guideline for indentifying the information needs of older adults in developing effective nutrition intervention program. And we suggest that the survey for target people should be peformed for the web-site to be user-friendly designed and the developed contents be evaluated and revised in the near future.

This research was peformed to investigate the anthropometric data, blood profiles, and nutrient intakes of elderly persons living in a rural area. The subjects were 67 undernourished people who participated in follow-up nutrition intervention programs for9 weeks. Anthropometric data showed that the mean heights and weights in the management group were 157.6 cm and 59.1 kg, respectively, for the males and 152.6 cm and 51.0 kg, respectively, for the females. The mean BMIs of the management group were 23.8 kg/m2 in the males and 22.4 kg/m2 in the females. The total cholesterol, HDL-cholesterol, and albumin levels of the subjects were 181.7-191.4mg/dL, 48.3-53.0mg/dL, and 3.85-4.00g/dL, respectively. Energy, ash, P, Na, vitamin B1, vitamin B2, vitamin B6, and niacin increased significantly after intervention for the management group. The mINQ, however, did not significantly increase after intervention. Also after intervention, there was no significant difference in mINQ between the management group and the comparison group. MAR (14) in the management group was significantly increased from 0.62±0.2 before intervention to 0.68±0.2 after intervention (p=0.022), and it was significantly different between the management group and the comparison group (p=0.017). MAR (8) in the management group was not significantly different (p=0.915) before and after intervention. However, MAR (8) between the management group and the comparison group did show a significant difference (p=0.031). MAR (3) in the management group was significantly increased from 0.48±0.2 before intervention to 0.55±0.2 after intervention (p=0.045), however, MAR (3) was not significantly different between the management group and the comparison group (p=0.093). For the probability of nutrient insufficiency, in the management group the probability of nutrient values below the EAR (except for Fe) decreased after intervention compared to before intervention. On the other hand, the probabilities of values above the RI, or EAR~RI, were increased

The purpose of this study was to identify the influence of school foodservice dietitians' work value on job satisfaction, organizational commitment, and turnover intentions. Also, this study explored the role of the expectation to the institution of nutrition teachers as a moderating variable in three relationships: 1) between work value and job satisfaction, 2) between work value and organizational commitment, and 3) between work value and turnover intentions. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu·Gyeoungbuk province. A total of 509 responses were collected using on-site survey and online survey (response rate 59.3%). This study conducted hierarchical regression analysis to test the moderating effect of the expectation to the institution of nutrition teachers. Results of hierarchical regression showed that work value of status upgrade had a positive effect on job satisfaction to promotion opportunity and salary, and such effect was more significantly apparent in high expectation to new work. In addition, work value of status upgrade had a positive effect on turnover intention, and such effect was more significantly apparent in low expectation to new work environment improvement. Work value of work activity preference also appeared to have a positive effect on organizational commitment, and such effect was more significantly apparent in high expectation to social status and professionalism.

This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.

미국의 외식산업은 계속 증가하는 추세로 2005년의 레스토랑 매출은 U.S. GDP의 4%인 4,760억 달러에 달할 것으로 예측되며 약 4.9%의 성장이 기대되고 있다. 약900,000 레스토랑에서 식사와 간식을 제공하며 또한 레스토랑에서 근무하는 종업원의 숫자도 약 1억 2천만 명에 이르러서 민간부문에서 가장 큰 규모를 나타내고 있다. 미국 내 외식 산업의 환경은 사회변화와 함께 빠른 속도로 변화하고 있다. 베이비 붐 세대가 장년기에 들어서면서 노인 인구가 급증하고 있으며, 비만과 성인병의 증가로 인해 레스토랑 메뉴의 영양표시에 대한 요구도가 커지고 있다. 또한 외식이 비만에 미치는 영향에 대한 사회적인 문제가 관심의 초점이 되면서 레스토랑에서 건강 메뉴 개발이 요구되고 있다. 이와 함께 건강지향 고객의 증가로 인해 보다 건강한 외식에 대한 필요성도 증가하고 있는 추세이다. 따라서 이러한 환경변화에 대응하기 위한 레스토랑의 노력이 어느 때 보다도 필요한 시점이다. 외식산업 시장에서 민족음식(ethnic food)은 중요한 위치를 차지하게 되었으며 고객의 보다 다양한 문화적 욕구를 충족시키기 위한 마케팅이 요구되고 있다. 미국 내 외식 시장에서 한식의 위치는 한식의 영양적 우수함에도 불구하고 낮은 인지도와 전략적 마케팅의 부재로 인해 아직 미약한 실정으로 보인다. 미국 시장 개척을 위해서는 미국의 현재 외식 산업의 추이를 파악하고 그 안에서 한식의 위치를 재정립하는 것이 매우 중요하다. 그러므로 본 연구에서는 미국 외식 산업의 현재 추이와 영양과 건강문제가 외식 산업에 미치는 영향에 대해 조사하고 한식의 대미 진출을 위한 기초 자료를 제공 하고자 한다.

평균 연령 10.8세인 비만 아동 17명을 대상으로 12주간 영양교육을 중심으로 한 체중조절 프로그램을 실시한 결과 비만도와 BMI에서는 유의적인 변화를 보이지 않았으나 허리둘레 및 엉덩이 둘레가 유의적으로 감소하였고, HDL-콜레스테롤이 유의적으로 증가하였다. 지방 조직 분비 호르몬-resistin, adiponectin, leptin의 수준은 체중조절 프로그램 실시전과 후에 유의적인 차이를 보이지 않았다. Resistin과 leptin의 변화량은 BMI 변화량과 양의 관계를, adiponect의 변화량은 음의 관계를 나타내 체위와의 상관성을 보여주었으나 본 연구만으로 이들 호르몬들과 체위변화와의 상관성을 규명하기에는 부족했다. 또한 체중조절 프로그램 후 열량 외에 무기질과 비타민 등 대부분의 영양소 섭취가 감소하여 체중조절 프로그램을 진행할 때 열량섭취는 줄이면서 미량 영양소의 섭취는 유지할 수 있게 올바른 식품을 선택할 수 있도록 하는 교육이 강화되어야 할 것이다. 본 연구는 비교적 단기간의 체중조절프로그램의 효과를 살펴본 것으로서, 본 연구결과를 토대로 앞으로 영양교육의 내용을 수정하고, 체조성 변화에 대한 연구를 강화하며 좀 더 장기적인 체중조절 프로그램을 수행한다면 아동 비만 치료에 더 좋은 효과를 낼 수 있을 것이라 사료된다. 또한 비만과 체지방분비호르몬의 상관성에 대한 후속연구도 필요한 것으로 본다.

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively 56.08±14.80, 60.52±10.95, and 45.25±16.13. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p〈0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

본 연구에서는 어머니의 영양 지식과 태도는 영아기 영양관리와 건강에 중요한 인자가 될 수 있다고 사료되어 수유와 이유를 실시하는 어머니를 대상으로 영유아기 섭식에 관한 영양지식 정도와 태도를 측정하였다. 또한 종단적으로 아기의 성장에 맞는 섭식 관리에 대한 영양 교육을 실시한 후 부모의 영양 지식과 태도의 변화 및 이에 다른 수유와 이유 과정의 진행을 체계적으로 분석하여 영유아기의 올바른 섭식 관리의 지침을 제시하는데 도움을 주고자 했다. 이를 위해 임신 후반의 특정 질환이 없는 임신부중 정상적인 재태 기간과 정상 분만을 한 88명의 어머니와 영유아를 대상으로 54명은 교육군, 34명은 대조군으로 분류한 후, 임신 말부터 생후 12개월까지 6회의 영양교육과 5차에 걸친 설문조사로 수행되었다. 본 연구대상자의 일반 사항은 교육군와 대조군에서 차이가 없었다. 즉 영아의 출생시 평균 체중과 신장은 3.32kg과 50.95cm로 한국 소아 신체발육치와 비슷하였으며, 어머니의 평균 연령은 28.8세, 학력은 고졸 35.2%, 대졸 64.5%였다. 직업을 갖고 있는 경우는 교육군 14.5%, 대조군 19.3%로 큰 차이가 없었다. 이유지식은 교육전 10점중 대조군 7.33±0.92점, 교육군 7.54±1.03점이었다. 이유시기에 관해서는 낮은 점수를, 이유식을 먹이는 방법에 있어서는 높은 점수를 나타냈으며 그룹간 차이는 없었다. 반면 교육후에는 10점중 대조군 8.33점, 교육군 9.06점으로 교육군이 대조군에 비해 높았다(p〈0.05). 교육 후 이유태도는 5점중 교육군 3.74±0.36, 대조군 3.52±0.35로 교육군이 바람직한 태도를 보여주었다. 특히, 선식이용과 소금.설탕 이용, 이유식을 조제분유와 섞어 먹이는 것에 대해서는 교육군이 대조군보다 바람직한 태도를 나타내었다(p〈0.05). 이유식 먹이기에 있어서 교육군이 대조군보다 스푼을 이용해서 떠 먹이는 것을 많이 실시하고 있었고 6개월 때 떠먹는 정도 또한 교육군에서 좋았다. 설탕이용 및 시판이유식의 이용은 대조군이 유의적으로 많았다(p〈0.05). 또한 9~12개월 때 이유식 섭취빈도는 시판 우유 및 조제유를 포함한 '우유.유제품'과 '과자류'의 이용에서 대조군이 유의적으로 많이 섭취했다(p〈0.05). 특히 시판우유의 이용이 대조군에서 월등히 많았다(p〈0.01).이상에서와 같이 영양교육에 따른 두 그룹을 비교해본 결과 이유기 영양에 관한 교육에 따른 변화를 볼 수 있었다 특히 교육군에서 이유식을 먹이는 방법, 식품의 선택이 보다 바람직하게 제시되어 어머니를 대상으로 한 영양교육의 실시는 아기의 바람직한 식행동을 유도할 수 있다고 사료된다. 또한 이유식을 통한 다양한 식품의 경험 및 식품 섭취방법 등을 연습하는 과정을 통해 앞으로의 식생활 및 성장 발달에 영향을 미칠 것으로 사료된다. 따라서 영유아의 성장발달에 따른 적절한 영양교육의 실시가 보다 체계적으로 활성화 되어야 하겠으며 이를 위해 실제로 도움이 될 수 있는 구체적인 교육내용, 방법 및 도구의 개발이 요구된다.

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

The purpose of this study was to survey the concern for health, nutrition knowledge, and nutritional attitude of the elementary school children's mothers, to investigate the correlations among them, and to estimate their effects on the growth of their children. The questionnaire was answered by 780 mothers in the Busan area. The concerns over health and nutritional attitude were above average in all items. The perception and accuracy with respect to nutrition knowledge were 90.3% and 77.0%, respectively, and the mean score of the nutrition knowledge was 17.5 on a basis of twenty-five. This indicates that the subjects had a comparatively deep concern for health and good knowledge of nutrition, and professed a relatively desirable attitude. These results indicate a desirable dietary attitude for children as well as parents. The correlation coefficients between nutrition knowledge and a concern for health, and between nutrition knowledge and nutritional attitude were very low. This suggests that the subjects' knowledge of nutrition does not develop into practice. The correlation coefficient was high (r=.610) between the concern for health and the nutritional attitude. In conclusion, the nutrition education program for mothers should be developed to add good practice to knowledge, thus increasing the concern for health, correcting their faulty knowledge of nutrition, teaching the good nutrition, and taking a practical attitude toward the use of their present nutritional knowledge.

The purposes of this study were to examine understanding, attitudes, and behaviors of college students regarding the nutrition labels of food package and the relations among these factors and demographic background such as educational experience with label, major, home place and parents' status. The study was surveyed 471 undergraduate students enrolled in general education classes at local university. Generally, college students could understand nutrition label. Nutrition related class in college didn't influence Nutrition label understanding, use and purchasing behavior. Students whose mothers with higher than college education level and professional work showed strong dependability on nutrition label. Label use, understanding and purchasing behaviors significantly associated with gender of subjects. All the subjects looked at the amount of sodium most frequently among all the nutrients listed on the food package(88.8%). Of all the food labels, the manufacturing date(25.1%) was considered the most important and the refund and exchange(12.9%) was considered the least important information. This paper suggested that nutrition education program for college students needs to be developed in series from elementary school curriculum and to enhance the use of nutrition labels.

This study was designed to investigate nutrition intakes and its relation to the obesity and the prevalence of anemia in 252 children(136 boys, 116 girls) aged 2~6 years. The hematological parameters, daily nutrient intakes and height and weight were measured. Calorie intakes of 2 and 3year-old-children were over their RDA while those of 4-6 years were below the RDA. Intakes of protein, P, and vit B complex were far over the RDA in all ages of children. Fe and vit A intakes were insufficient in all ages except 3 years while Ca intakes were insufficient in all ages except 2 and 3 years. About 18.2% of the children were evaluated as obese. However, very few children were anemic by hematologic parameters. The mean Hb concentrations were 12.2mg/dl in boys and also in girls. The mean Hct was 36.2% in boys, 35.8% in girls. Serum Fe concentration was 100.1mg/dl in boys, 101.1mg/dl in girls. RBC count was significantly higher in boys while MCH was significantly higher in girls. Intakes of protein, P, Fe, vit B1, niacin, vit C were significantly higher in obese group compared to under weight group. There were significant positive correlations between protein intake and Hb, Hct, MCH, and MCHC. The correlation between Fe intake and Hb or Hct was not significant. In conclusion, it seems that the nutritional status of the most children was in very good condition. However, they needed to take more foods supplying Fe, Ca, and vit A.

The rating instrument to evaluate the quality of nutrition information websites was developed and ten websites which were maintained by nutrition expert(s) and frequently linked to other related sites were evaluated. The rating instrument with 15 questions on credibility, content, purpose, and design was developed. Eleven college students majoring in Food and Nutrition rated each question as 'Yes', 'No', 'Cannot tell' while visiting each site. The questions rated most often as 'Yes' were 'Is it capable for a user to interact with a responsible person for the site?', 'Is the information provided by nutrition expert?', 'Does the information fit in with dietary guideline?' in the order. The questions rated most often as 'No' were 'Is the source of the information indicated?', 'Is the purpose of the site stated?', and 'Is an internal search engine working?', indicating these categories need betterment. The questions rated most often as 'Cannot tell' were 'Is the information current?', 'Is the information provider credible?', indicating that these may be difficult questions for college students to evaluate. Individuals or institutions who are providing nutrition information on the internet now or plan to provide later are expected to consider the problems pointed out in this study, and offer highly qualified information to the users in an effective way. Various rating instruments to evaluate the quality of nutrition information websites can be developed based on a variety of criteria. It is, however, to be desired that a standardized rating instrument would be developed by a leading group of nutrition experts, and the results of site review with the instrument be open to the public in order to improve the quality of Korean nutrition information on the internet.

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

Although it is rapidly increasing the number of day-care centers in Korea, the quality of food and nutrition services is not improved sufficiently. The purpose of this study was to investigate the nutrition and health status of children in day-care center. Menus for lunch of 253 centers were collected and the content of nutrients was analyzed. Nutrient intakes from lunch and snacks of 90 children were investigated using weighing method and those from breakfast and dinner by 24-hour recall method surrogated from their mothers. Anthropometric indices of height, weight, skinfold thickness, the ratio of fat were measured. The lunch menus for children contained 437.0±138.9 Kcal, 17.6±6.7gr protein, 153.9±87.7mg Ca, 3.63±1.6mg Fe, 164.5±158.2RE Vit A. and 4.46±3.04mg Vit B1. Energy, Ca and Fe supplied were below one third of RDAs. Mean daily calorie intake of children aged 3 years was 1303.0±474.0Kcal/day, 1322.3±442.4Kcal in aged four, 1307.0±545.9Kcal in aged five and 1497.1±93.5kcal in six year of age. Intake of iron, vitamin A and vitamin B1 were below RDAs.

This study was to investigate the nutrition and cancer prevention knowledge, beliefs, attitudes, and self-reported dietary changes. Data were collected from 903 parents whose children were attending an elementary school, a middle school, a high school, or a junior college in Kimcheon. Thirty-seven percent of the subjects reported that they had made dietary changes for their health. Respondents reported eating more vegetables(33.1%), fruit(24.1%), whole grains(19.9%), and lower-fat meats(14.5%) and less alcohol(17.2%), high-fat meat(16.4%), fats(13.8%), smoked foods(13.8%), snacks/cake/sweets(11.7%), salty foods(9.6%), and refined grain products(6.1%). Those who did not make any dietary changes most often said the reason was that they thought their diets were already healthful and therefore there was no reason to make a change. Eighty-nine percent of the subjects agreed that diet and disease were related and 89.5% knew that diet and cancer were related, yet 8% believed there was nothing a person could do to reduce the risk of getting cancer. In response to open-ended questions about foods that either increase or decrease cancer risk, vegetables, fruit, traditional fermented foods, etceteras, and whole grains were thought to decrease risk, and burned foods, salty foods, additives, high-fat meats/fats, and alcohol were thought to increase cancer risk. In this study, education levels to be the major demographic variable and residential district had an impact on cancer prevention knowledge and attitudes. People at lower educational levels and rural residents should be targeted for education about cancer risk reduction.