PURPOSE: The purpose of this study was to establish accreditation systems of reliable educational materials for nutrition and dietary life which could be used in schools, workplace, and health promotion. METHODS: The study was conducted from April 2011 to October 2011. Literature reviews, institutional visits, and telephone interviews were conducted. Expert meetings and advisory councils were held in order to receive feedback on development of the accreditation systems. A survey was conducted for the accreditation procedures on 143 professionals, including professors, researchers, health and medical experts, teachers, nutrition teachers, dietitians, and clinical nutritionists. RESULTS: The final procedure of the developed accreditation system was finalized as follows: 1) receiving application twice per year 2) complete desk review (written evaluation) by three reviewers within two months, 3) board review (all board members) and decision, and 4) no-tification of results. The accreditation system is set for printed materials, web-site, and materials for activities. The certificate and accreditation mark is issued to the final certified educational materials. Expiration date is established only for the web-site form. The accreditation length lasts for two years, and can be extended by renewal application. CONCLUSION: The dietary and nutrition related materials, which are certificated by this accreditation system, could impart reliable information and knowledge to both learners and educators, and help them in effective selection of educational materials. Therefore, this accreditation system might be expected to increase satisfaction for teaching and learning about nutrition and healthy dietary life.
Accreditation* ; Education* ; Health Promotion ; Humans ; Interviews as Topic ; Learning ; Nutritionists

PURPOSE: The purpose of this study is to identify factors affecting fruit consumption behavior by application of the Theory of Planned Behavior. In addition, this study examined the moderating effect of a fruit eating habit. METHODS: A total of 734 consumers who have ever purchased fruit participated in this study. RESULTS: Results of this study showed that attitudes toward fruit intake, social norms, and perceived behavioral control had significant impacts on the level of fruit intake. Fruit eating habit that showed high correlation with eating behavior was also included in the model identifying factors having an influence on fruit intake. Attitudes toward fruit intake, social norms, and perceived behavioral control had a positive influence on intention to intake fruit. Fruit eating habits played a moderating role in the relationships between intention to intake fruit and real fruit intake. CONCLUSION: Increasing positive attitudes toward fruit intake, social norms, and perceived behavioral control would be helpful in increasing the amount of fruit intake.
Eating ; Feeding Behavior ; Fruit* ; Intention*

PURPOSE: The current study was designed for development of a simplified malnutrition screening tool (SMST) for hospi-talized patients using readily available laboratory and patient information and for evaluation of its reliability compared to well-established tools, such as PGSGA and NRS-2002. METHODS: Anthropometric and biochemical measurements, as well as a few subjective assessments, of 903 patients who were preclassified by their nutritional status according to PGS-GA were analyzed. Among them, a combination of factors, including age, BMI, albumin, cholesterol, total protein, hema-tocrit, and changes in body weight and food intake, were statistically selected as variables for SMST. RESULTS: Accord-ing to SMST, 620 patients (68.7%) were classified as the normal group and 283 patients (31.3%) were classified as the malnutrition group. Significant differences in age, albumin, TLC, BMI, hemoglobin, hematocrit, total protein, cholesterol, and length of stay were observed between the two groups. For inter-methods reliability, the screening results by SMST were compared with those by PGSGA and NRS-2002. The comparison with PGSGA and NRS-2002 showed 'Substantial agreement' (sensitivity 94.4%, specificity 88.4%, kappa = 0.747) and 'Moderate agreement' (sensitivity 96.1%, specificity 79.5%, kappa = 0.505), respectively, indicating that SMST held high inter-methods reliability. CONCLUSION: In conclusion, SMST, based on readily available laboratory and patient information and simple subjective assessments on changes in food intake and body weight, may be a useful alternative tool with a simple but reliable risk index, especially in resource-limited domestic hospitals.
Body Weight ; Cholesterol ; Eating ; Hematocrit ; Humans ; Length of Stay ; Malnutrition* ; Mass Screening* ; Nutritional Status ; Sensitivity and Specificity

PURPOSE: Vitamin D has been known to play an important role in the central nervous system and brain functions in the human body, and cumulative evidence has shown that vitamin D deficiency might be linked with various mental health conditions. Epidemiologic studies have shown that vitamin D deficiency may be associated with higher risk of depression in the US and European populations. However, limited information is available regarding the association between vitamin D status and depression in the Korean population. The objective of this study was to examine the associations between vitamin D levels and prevalence of depression. METHODS: We conducted a cross-sectional analysis using nationally representative data from the 2008-2010 Korean National Health and Nutrition Examination Survey from which serum 25-hydroxyvitamin D concentrations were available. A total of 18,735 adults who had available demographic, dietary, and lifestyle information were included in our analysis. We defined "depression" with a diagnosis by a physician. "Depressed condition" was defined as having feelings of sadness or depression without diagnosis by a physician. RESULTS: The prevalence of depression was 1.63% and 5.43% in Korean men and women, respectively; 12.5% of men and 26.1% of women were defined as the group having depressed conditions. In multivariate logistic regression models, no significant associations were observed between vitamin D status and prevalence of depression or depressed conditions in Korean men and women. CONCLUSION: We found no association between vitamin D insufficiency and depression/depressed conditions in Korean adults. Future large prospective studies and randomized controlled trials are needed to confirm this relationship.
Adult* ; Brain ; Central Nervous System ; Cross-Sectional Studies ; Depression* ; Diagnosis ; Epidemiologic Studies ; Female ; Human Body ; Humans ; Life Style ; Logistic Models ; Male ; Mental Health ; Nutrition Surveys ; Prevalence ; Vitamin D ; Vitamin D Deficiency

PURPOSE: The purpose of the study was to evaluate the status of safety accidents and importance-performance analysis (IPA) between regular and non-regular employees in industry foodservices. METHODS: The participants were regular employees (n = 119) and non-regular employees (n = 163) in industry foodservices in the Jeonbuk area. Demographic characteristics, status of safety accidents, safety education, and importance and performance status were assessed using a self-administered questionnaire. RESULTS: Approximately 66.4% of regular employees and 53.4% of non-regular employees experienced safety accidents (p < 0.05). Types of safety accidents of regular and non-regular employees were mostly burns, and causes were mostly from their own negligence. Approximately 98.3% of regular employees and 95.1% of non-regular employees experienced safety education. Approximately 88.9% of regular employees and 96.8% of non-regular employees received safety education from dietitians. Approximately 41.9% of regular employees and 50.0% of non-regular employees had difficulty applying the contents of safety education due to lack of time during work. As a result of IPA, regular and non-regular employees were aware of the importance of the following and performed them well: ‘Clean the floor of the work place’, ‘Arrange in the work area’, ‘Wear safety shoes’, ‘Check for heater cord’, and ‘Safety cooking when using oil’. On the other hand, they were not aware of the importance of the following and performed them insufficiently: ‘Check for the MSDS’, ‘Aware of chemical signs’, ‘Wear protection gloves etc.’, ‘Do stretching exercise’, and ‘Using ancillary tools’. CONCLUSION: Therefore, it is necessary to improve the consciousness of dietitians for effective application of safety education contents, development of contents, especially MSDS, and related things.
Burns ; Consciousness ; Cooking ; Education ; Employment* ; Hand ; Jeollabuk-do* ; Malpractice ; Nutritionists

PURPOSE: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. METHODS: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. RESULTS: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequen-cy of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowl-edge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily fre-quency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. CONCLUSION: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.
Chungcheongnam-do ; Education ; Hazard Analysis and Critical Control Points* ; Humans ; Hygiene ; Meals ; Nutritionists ; Postal Service ; Surveys and Questionnaires

PURPOSE: The goal of this study was to examine body image satisfaction and perception according to weight status, and to investigate those associations with dietary habits and nutritional status among preadolescent children. METHODS: Body image and dietary habits and intake were assessed in 134 elementary school students in grade 4. Children were categorized according to normal and overweight or obese groups. Figure rating scales were used to assess body image perception (identification of perceived current body size) and dissatisfaction (difference between perceived current body size and ideal body image). RESULTS: There were sex differences in body image perceptions. Normal-weight girls, overweight or obese girls and boys were more likely to desire a leaner body size than their perceived body size compared with normal-weight boys. Body image satisfaction and perception showed an association with weight status. More overweight or obese children indicated dissatisfaction or underestimation of body image than normal-weight children. Children with body image dissatisfaction due to heavier perceived body size than ideal body image showed lower frequencies of consumption of meals and vegetables, compared to those who were satisfied with their body image. Children who underestimated their body image were more likely to have a lower frequency of breakfast and meal regularity and a higher frequency of eating out of home or food deliveries than those with accurate body image perception. In addition, body image underestimation showed an association with lower intakes of protein, dietary fiber and calcium, and the higher percentage of calories derived from fat. CONCLUSION: Body image dissatisfaction as well as underestimation in children before puberty showed an association with overweight or obesity, and was also related to unhealthy dietary habits. These findings highlight the importance of accurate perception and satisfaction with body image in preadolescent children in order to prevent development of obesity in adolescents and adults.
Adolescent ; Adult ; Body Image* ; Body Mass Index* ; Body Size ; Breakfast ; Calcium ; Child ; Dietary Proteins ; Eating ; Female ; Food Habits* ; Humans ; Meals ; Nutritional Status ; Obesity ; Overweight ; Puberty ; Sex Characteristics ; Vegetables ; Weights and Measures

PURPOSE: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. METHODS: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. RESULTS: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and B6, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. CONCLUSION: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.
Adult ; Alcohol Drinking ; Alcoholics* ; Ascorbic Acid ; Beer ; Dietary Carbohydrates ; Dietary Fiber ; Drinking ; Education* ; Folic Acid ; Food Habits* ; Humans ; Male ; Niacin ; Pyridoxine ; Recommended Dietary Allowances ; Riboflavin ; Vitamins

PURPOSE: The aim of this study is to estimate total sugar intake and identify major food sources of total sugar intake in the diet of the Korean population. METHODS: Dietary intake data of 33,745 subjects aged one year and over from the KNHANES 2008-2011 were used in the analysis. Information on dietary intake was obtained by one day 24-hour recall method in KNHANES. A database for total sugar content of foods reported in the KNHANES was established using Release 25 of the U.S. Department of Agriculture National Nutrient Database for Standard Reference, a total sugar database from the Ministry of Food and Drug Safety, and information from nutrition labeling of processed foods. With this database, total sugar intake of each subject was estimated from dietary intake data using SAS. RESULTS: Mean total sugar intake of Koreans was 61.4 g/person/day, corresponding to 12.8% of total daily energy intake. More than half of this amount (35.0 g/day, 7.1% of daily energy intake) was from processed foods. The top five processed food sources of total sugar intake for Koreans were granulated sugar, carbonated beverages, coffee, breads, and fruit and vegetable drinks. Compared to other age groups, total sugar intake of adolescents and young adults was much higher (12 to 18 yrs, 69.6 g/day and 19 to 29 yrs, 68.4 g/day) with higher beverage intake that beverage-driven sugar amounted up to 25% of total sugar intake. CONCLUSION: This study revealed that more elaborated and customized measures are needed for control of sugar intake of different subpopulation groups, even though current total sugar intake of Koreans was within the range (10-20% of daily energy intake) recommended by Dietary Reference Intakes for Koreans. In addition, development of a more reliable database on total sugar and added sugar content of foods commonly consumed by Koreans is warranted.
Adolescent ; Agriculture ; Asian Continental Ancestry Group ; Beverages ; Bread ; Carbonated Beverages ; Coffee ; Diet ; Energy Intake ; Food Labeling ; Fruit ; Humans ; Korea ; Nutrition Surveys* ; Recommended Dietary Allowances ; Vegetables ; Young Adult

PURPOSE: The current study was designed to investigate the relationship of dietary calcium and riboflavin and their main dietary source (milk and dairy products) with the risk of periodontitis using data from 2007 to 2010 Korea National Health and Nutrition Examination Surveys. METHODS: A total of 1,690 adults aged > or = 40 years were included. We used results of dental examination regarding all sextant information on probing depth of at least two index teeth, nutritional assessment by a single 24-hour dietary recall, and demographic and medical information. The periodontitis group was defined as those who had 3-4 points, and the normal group was defined as those who had 0 points of Community Periodontal Index at all locations of six examination sites using a probe. RESULTS: Using multiple logistic regression analysis, after adjustment for age, body mass index, energy intake, income, smoking, and alcohol drinking, we found an inverse relationship between consumption of dairy products and risk for periodontitis (OR: 0.465, 95% CI: 0.224-0.964) and between dietary riboflavin intake more than the estimated average requirements and risk for periodontitis (OR: 0.535, 95% CI: 0.300-0.954) in males. CONCLUSION: Adequate intake of milk dairy products and riboflavin may be recommended for prevention of periodontitis in the Korean male population.
Adult* ; Alcohol Drinking ; Body Mass Index ; Calcium* ; Calcium, Dietary ; Dairy Products* ; Energy Intake ; Humans ; Korea ; Logistic Models ; Male ; Milk* ; Nutrition Assessment ; Periodontal Index ; Periodontitis* ; Riboflavin* ; Smoke ; Smoking ; Tooth