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대한영양사협회> 대한영양사협회 학술지> 어머니의 당류 섭취에 대한 영양지식, 식태도 및 식행동과 유아 자녀의 당류 섭취 저감도와의 관련성

KCI등재

어머니의 당류 섭취에 대한 영양지식, 식태도 및 식행동과 유아 자녀의 당류 섭취 저감도와의 관련성

The Association between Maternal Nutrition Knowledge, Dietary attitudes, and Dietary Behaviors Related to Sugar Intake, and Sugar Intake Reduction in Preschool Children

명호선 ( Ho Sun Myeong ) , 연지영 ( Jee-young Yeon ) , 김미현 ( Mi-hyun Kim )
  • : 대한영양사협회
  • : 대한영양사협회 학술지 28권2호
  • : 연속간행물
  • : 2022년 05월
  • : 127-142(16pages)
대한영양사협회 학술지

DOI


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서 론
연구방법
결 과
고 찰
요약 및 결론
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REFERENCES

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초록 보기

This study was undertaken to investigate the association between maternal nutrition knowledge, dietary attitudes, and behaviors related to sugar intake and sugar intake reduction in preschool children. Eighty-three children aged 5 to 6 years attending kindergartens in Hongseong and their mothers participated in this study from October 2020 to February 2021. The average age of the mothers was 38.7 years, and 53.0% of the children were male. As child age increased, nutrition knowledge of sugar intake reduction increased, but no relation was found between age and, dietary behavior and preference related to sugar intake reduction. For children whose mothers perceived that their child’s sugar preference was high, the behavioral score of sugar intake reduction was low. The more mothers allowed their children to eat sweet food; the higher was their child’s preference for sweet food, which was also significantly associated with an increased risk of high sugar intake. When mothers were provided education that encouraged reducing children’s sugar intakes, knowledge about reducing sugar intake in children was significantly increased. The study emphasizes the importance of the roles of mothers and primary caregivers regarding reducing the sugar intakes of preschool children.

UCI(KEPA)

간행물정보

  • : 자연과학분야  > 가정
  • : KCI등재
  • :
  • : 계간
  • : 1225-9861
  • : 2383-966X
  • : 학술지
  • : 연속간행물
  • : 1995-2022
  • : 763


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KCI등재

1성인남자의 요산농도에 따른 혈액 지표 및 영양소 적정섭취비와 관련성 -국민건강영양조사(2016∼2019년)자료를 이용하여-

저자 : 채수진 ( Su-jin Chae ) , 이금선 ( Geum-seon Lee ) , 김선희 ( Sun-hee Kim ) , 류혜숙 ( Hye-sook Ryu ) , 윤미은 ( Mi-eun Yun )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 169-181 (13 pages)

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This study evaluated the correlation between serum uric acid level and the nutrients adequacy ratio (NAR) using data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016∼2019. This is a cross-sectional study in which 6,579 Korean male adults were divided into quartiles according to their uric acid levels. All analyses were performed with adjusted age. Uric acid decreased as the age increased from the age group 19∼29 years to 30∼49 years and then to 50∼64 years. Interquartile results of serum uric acid levels showed that increases in the serum uric acid levels were associated with decreases in LDL-cholesterol (P<0.01), triglycerides (P<0.001), body weight (P<0.001), waist circumference (P<0.001), body mass index (P<0.001), systolic blood pressure (SBP) (P<0.001), diastolic blood pressure (DBP) (P<0.001). However, uric acid levels decreased with an increase in HDL cholesterol (P<0.001). The analysis of the NARs according to the quartiles of serum uric acid levels in men showed that an increase in serum uric acid levels was associated with a decrease in the NAR levels of dietary fiber (P<0.001), calcium (P<0.001), and folic acid (P<0.001).

KCI등재

2식품안전성에 대한 인식이 배달 또는 테이크아웃 음식 이용에 미치는 영향

저자 : 백선영 ( Seonyeong Baek ) , 석용희 ( Younghee Suk ) , 이현숙 ( Hyeonsook Lee ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 182-194 (13 pages)

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After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

KCI등재

3국내에서 판매되는 음료 유형별 당류 함량 평가

저자 : 김소윤 ( So-yun Kim ) , 최미경 ( Mi-kyeong Choi )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 195-204 (10 pages)

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The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

KCI등재

4경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

저자 : 손유진 ( Yu Jin Son ) , 남수진 ( Su Jin Nam ) , 이승훈 ( Seung Hun Lee ) , 김동우 ( Dong Woo Kim ) , 신승호 ( Seung Ho Shin ) , 구옥경 ( Ok Kyung Koo )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 205-217 (13 pages)

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School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1∼3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1∼2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

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KCI등재

1장기요양기관 유형별 위탁급식 운영 실태 및 개선 방안

저자 : 권진희 ( Jinhee Kwon ) , 이희승 ( Heeseung Lee ) , 정현진 ( Hyeonjin Jeong ) , 장혜자 ( Hyeja Chang ) , 이정석 ( Jungsuk Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 57-74 (18 pages)

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This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August 7th, 2020. The survey respondents were either dietitians or facility managers, who worked at 731 nursing homes, 477 group homes, and 673 day-care centers. Approximately 25.9% of nursing homes, 11.7% of group homes, and 33.1% of day-care centers used a managed-services company to operate their food service units. The main reason for outsourcing food service by nursing homes was related to the staffing of dietitians and cooks, whereas group homes and day-care centers outsourced food services due to factors relating to meal costs and the cooking process. Almost all the LTCIs entered into private contracts for outsourced food services. Only a few food service contracts included the types of meals, nutrition standards such as protein and calories per meal, and the parameter or ratio of food cost. Of the respondents, 84.5% from nursing homes, 87.5% from group homes, and 87.1% from day-care centers agreed that the quality of outsourced food services of the LTCIs should be regulated. Meals are essential for maintaining the health and functional status of LTCI users. As more LTCIs outsource their food services, we suggest the following: (1) Increasing the minimum dietitian staffing standards for LTCIs as per the Welfare of Senior Citizens Act and requiring at least one dietitian for every nursing home, (2) Making it mandatory to use a standard food service contract template when drafting food service contract, and (3) Developing realistic standards for food service operations considering the size and operation type of the LTCIs.

KCI등재

2한국 성인 남성의 식사패턴과 주관적 스트레스와의 관련성: 2014∼2016 국민건강영양조사

저자 : 최재환 ( Jae-hwan Choi ) , 정태환 ( Tae-hwan Jung ) , 황효정 ( Hyo-jeong Hwang )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 85-98 (14 pages)

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This study was conducted to identify the major dietary patterns of Korean adult men and to examine the relationship between subjective stress perception and these dietary patterns using data from the 2014∼2016 Korean National Health and Nutrition Examination Survey (KNHANES). Of the 23,080 total subjects, adult men between the ages of 19 and 64 who did not take the questionnaire or answer the questions relating to depression, and cases where the daily energy intake was less than 500 kcal or more than 5,000 kcal in the Food Frequency Questionnaire were excluded. This left a total of 3,464 subjects who were included in the final analysis. We performed a factor analysis based on the yearly mean intake frequency of 41 food groups to identify the major dietary patterns. Three major dietary patterns were identified (factor loading >0.3), including the 'Healthy pattern', 'Processed meat pattern', and the 'Alcohol pattern'. The 'Healthy pattern' was characterized by higher intake of beans, tofu, vegetable, fish, and fruits. The 'Processed meat pattern' was characterized by high consumption of processed meats and instant foods. The 'Alcohol pattern' was characterized by a higher intake of alcohol. As a response to the subject's subjective perception of stress, the most answered 'a little' according to age, marital status, occupation, income, residential area, smoking status, drinking status, and exercise status. People whose diets followed the 'Processed meat' and 'Alcohol' patterns had significantly higher scores on subjective stress perception compared to people following the 'Healthy pattern'. To manage subjective stress, it is more effective to maintain health by relieving stress through a healthy method that combines healthy eating and exercise rather than following an unhealthy diet as characterized by the 'processed meat' and 'alcohol' dietary patterns.

KCI등재

3규칙적 운동을 하는 남녀 성인의 근력운동 빈도에 따른 영양 보충제 이용 및 영양정보 획득의 실태 및 영양지수

저자 : 윤선웅 ( Sunwoong Yoon ) , 강현주 ( Hyunjoo Kang ) , 김형숙 ( Hyung-sook Kim ) , 이홍미 ( Hongmie Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 99-113 (15 pages)

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This study compared the pattern of purchasing nutritional supplements and obtaining nutrition information and the Nutrition Quotient of adults who exercise regularly according to the frequency of muscle training (LM, muscle training less than two days/week; MM, 2∼3 days/week; HM, more than three days/week). Compared to the other groups, significantly more men in the HM group answered that they had purchased supplements and would repurchase them. They presented “increasing muscle mass” as the purpose of buying them and “types and contents” as the major factor to consider before buying. The supplements that significantly more subjects in the HM group purchased than in the other groups were protein supplements, BCAA (Branched-chain amino acid), arginine, and caffeine supplements for men and protein supplements, BCAA and carnitine for women. Compared to the other groups, significantly more men and women in the HM group reported “trainer” as the major source of nutrition information, and significantly more men in the HM group reported “increasing muscle mass” as the 1st topic of nutrition education that they wanted to receive and were satisfied with the information that they obtained. Most of all, males and females in the HM group had significantly a higher Nutrition Quotient than in the other groups. The differences between males and females in variables regarding exercise, the patterns of using supplements and acquiring nutrition information, and Nutrition Quotient were also found. These results can provide basic data for developing educational materials emphasizing the wise consumption of nutrition information, including supplement intake.

KCI등재

4우리나라 고령자의 식생활평가지수와 건강습관, 정신건강 및 영양섭취상태 관련성 분석: 2016∼2018 국민건강영양조사 자료

저자 : 이혜상 ( Hye-sang Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 114-126 (13 pages)

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The relationship between mortality and the Korean Healthy Eating Index (“KHEI”) is well established. This study was to investigate the associations between health habits, mental health, and nutritional status and KHEI in older Koreans (aged≥65 years). A total of 4,247 subjects (1,842 men and 2,405 women) that participated in the 2016∼2018 Korean National Health and Nutrition Examination Survey were included in the analysis. The lowest scoring KHEI item was milk and milk products. KHEI tertile groups were classified by total KHEI score. Tertile group percentages were related to general characteristics such as gender, residential area, educational level, income level, number of family members, and age. Logistic regression analysis adjusted for general characteristics, showed that ex-smokers (OR: male 1.53 female 2.29), smokers (OR: male 2.90), low hand grip strength (OR: male 1.42 female 1.90), poor self-rated health status (OR: female 1.83), stressful mental status (OR: female 1.51), poor health-related quality of life (OR: female 1.64), poor nutritional status (OR: male 2.88∼37.20 female 1.98∼16.12), and food insecurity (OR: male 6.87 female 2.03) were significantly related to a lower KHEI. This study suggests that gender-specific associations exist between mental health status and KHEI.

KCI등재

5어머니의 당류 섭취에 대한 영양지식, 식태도 및 식행동과 유아 자녀의 당류 섭취 저감도와의 관련성

저자 : 명호선 ( Ho Sun Myeong ) , 연지영 ( Jee-young Yeon ) , 김미현 ( Mi-hyun Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 127-142 (16 pages)

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This study was undertaken to investigate the association between maternal nutrition knowledge, dietary attitudes, and behaviors related to sugar intake and sugar intake reduction in preschool children. Eighty-three children aged 5 to 6 years attending kindergartens in Hongseong and their mothers participated in this study from October 2020 to February 2021. The average age of the mothers was 38.7 years, and 53.0% of the children were male. As child age increased, nutrition knowledge of sugar intake reduction increased, but no relation was found between age and, dietary behavior and preference related to sugar intake reduction. For children whose mothers perceived that their child's sugar preference was high, the behavioral score of sugar intake reduction was low. The more mothers allowed their children to eat sweet food; the higher was their child's preference for sweet food, which was also significantly associated with an increased risk of high sugar intake. When mothers were provided education that encouraged reducing children's sugar intakes, knowledge about reducing sugar intake in children was significantly increased. The study emphasizes the importance of the roles of mothers and primary caregivers regarding reducing the sugar intakes of preschool children.

KCI등재

6코로나19 팬데믹 초기 서울지역 영양(교)사의 직무스트레스가 자기효능감, 직무만족 및 직무몰입에 미치는 영향

저자 : 김태은 ( Tae Eun Kim ) , 이경은 ( Kyung-eun Lee ) , 박은혜 ( Eun Hye Park ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 143-159 (17 pages)

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This study was undertaken to assess levels of job stress, self-efficacy, job satisfaction, and job involvement as perceived by school dietitians/nutrition teachers during the early stage of the COVID-19 pandemic and to determine the effects of these three factors. An online survey was sent from May 18 to May 26, 2021, to school dietitians/nutrition teachers in Seoul with experience of foodservice operations during 2020; 250 responses were used for this analysis. Job demands contributed most to job stress, whereas human relations contributed most to job satisfaction. Job stress caused by COVID-19 had a negative impact on self-efficacy (P<0.01) and job satisfaction (P<0.01), but a positive impact on job involvement (P<0.05). Self-efficacy positively impacted job involvement (P<0.01) but did not significantly influence job satisfaction. However, job satisfaction during early COVID-19 positively impacted job involvement (P<0.05). In conclusion, job stress associated with job requirements was greater during the early stage of the COVID-19 pandemic than before the pandemic guidelines are needed that enable school dietitians/nutrition teachers to better cope with the job pressures generated by infectious diseases.

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