The Effect of Dash Diet on the Blood Pressure of the Male Hypertensive Office Employees between 33-55 Years of Age

Aims:To determine the effect of the DASH Diet on the Blood Pressure of the male hypertensive office employees between 33-55 years of age. Place and Duration of Study:The study was conducted at Abhitex International Company, Panipat, Haryana, India between November 2018 to January 2019. Methodology:The Clinical blood pressure of the office employees of Abhitex International company, Panipat, between the age group of 35 to 55 years was recorded, following the international guidelines given by American Heart Association(AHA) and American College of Cardiology. Purposive sampling was done and the employees who had clinical blood pressure above 120/80 mm Hg were considered as the samples for the study. The dietary pattern of the samples was evaluated by checking the adherence to the DASH diet which was done through a questionnaire and 3 days 24-hour diet recall. Dietary adherence was assessed using a scoring scheme adoptedby Folsom and colleagues. Samples were made aware of the DASH Diet and post one month the adherence to DASH Diet was again checked and the change in the clinical blood pressure was observed.Results:There were 50 study participants. The mean age of the participants was 41.5 years. The average Systolic blood pressure of the 50 participants in the pre-test was 149.3 mm of Hg and average diastolic blood pressure was 89.58 mm of Hg. Pre Nutrition Education Program, the total mean DASH adherence score was4.3 out of 10 but post NEP and after following DASH Diet, the adherence score for the DASH Diet improved and resulted in 6.7 which indicated that the samples adhered more to the DASH Diet post NEP. There were reductions in systolic (149.30±18.98 mmHg to 146.12±14.85 mmHg) and diastolic (89.58±8.76 mmHg to86.28±4.76 mmHg) blood pressures when the subjects adhered towards the DASH Diet. A significant difference at p=0.05(p=0.039*) in the pre and post-systolic blood pressure was observed in the study. A similar trend was also noticed in the pre and post-diastolic blood pressure which showed a highly significant difference at p=0.05(p=0.002**).Conclusion:It was concluded from the study that the improvement in the DASH Diet adherence score was associated with a reduction in the Clinical blood pressure. There was a reduction in systolic (149.30±18.98 mmHg to 146.12±14.85 mmHg) and diastolic (89.58±8.76 mmHg to 86.28±4.76 mmHg) blood pressures with an improvement of DASH Adherence Score (4.3±1.27 to 6.7±1.19)

Qualitative Study on Improvement of Operating System and Tailored Nutrition Education Program for Marriage Immigrants to Korea: Program Providers' Perspective / 대한지역사회영양학회지

OBJECTIVES: The purpose of this study is to analyze the current status of nutrition education programs for multicultural families and to provide policy suggestions for improvement. METHODS: In-depth interviews of a total of 21 multicultural experts were conducted; 15 people were interviewed individually, while 6 people were interviewed in groups of three. RESULTS: In-depth interviews revealed various problems related to the operation of nutrition education programs. The causes of problems were analyzed and categorized as four factors: systemic, practical, environmental and cultural. As for the systematic factors, insufficient linkage between related organizations and duplicate performance of several projects were identified as concerns Establishment of a control tower and strengthening the linkage among the related organizations may be needed to address this concern. With regard to practical factors, the study identified that language barriers, and lack of nutritional education media and tools translated into multicultural languages were limiting factors. These limitations the development of nutrition education materials that aretranslated into multiple languages, implementation of education programs that are different from the Korean education, and by providing interpreters. As for the environmental factors, low educational level and poor nutritional knowledge of multicultural women made it difficult for them to understand the contents of the education. Demonstration, practical training and urgent education on pregnancy and childbirth nutrition were identified as needs to address these concerns. Withregard to cultural factors, food culture conflict with Korean families, and difficulties in home practices were detected as concerns. Participants in the study suggested that getting education with family and facilitation of weekend and nighttime programs health of this community. CONCLUSIONS: Further studies are needed to adopt more effective and efficient nutrition intervention to promote the healthy eating of the married immigrant women based on the study results.

Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory / 대한지역사회영양학회지

OBJECTIVES: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. METHODS: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. RESULTS: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. CONCLUSIONS: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model / 대한지역사회영양학회지

OBJECTIVES: Based on individual and environmental characteristics of low-income children, we developed a nutrition education program for school-aged children from low-income families according to effective use in social welfare centers. METHODS: We conducted in-depth group interviews to assess program needs in 28 participants, 10 low-income school-aged children and 9 of their care givers, 9 social workers and 9 care-givers. Theoretical backgrounds of our program were heath belief model and social cognitive theory considering motivation, action and environment characteristics. RESULTS: Based on the findings of this qualitative study, we developed major program themes and contents. Five selected key themes were 'balanced diet', 'processed food', 'food hygiene and safety', 'Korean healthy traditional diet', and 'family cooking' to induce changes in dietary behaviors. Main findings of in-depth group interviews included 'child's active participation', 'simple and easy to understand messages', and 'environmental constraints' such as a lack of child care at home, limited budget of social welfare centers, and less qualified educators for nutrition and health. Each lesson was constructed as a 1-hour program particularly emphasizing activity-based programs, including cooking and teamwork exercises. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding diet behavior. CONCLUSIONS: We developed a nutrition education programthat is rarely available for low-income children in Korea, considering theoretical bases. Further studies are needed to validate our program.

Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews / 대한지역사회영양학회지

OBJECTIVES: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). METHODS: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. RESULTS: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. CONCLUSIONS: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

Development of healthy Han-sik nutrition education program featuring consumption of Korean foods for prevention of metabolic syndrome in Korean adults

Metabolic syndrome is a cluster of metabolic risk factors associated with increased risk of cardiovascular diseases. Recently, the prevalence of metabolic syndrome has increased in Korea. The aim of this study was to develop a Healthy Han-sik Nutrition Education Program (HHNEP) based on commonly recognized Korean foods in order to decrease metabolic syndrome risks. The target population of the HHNEP is adults with metabolic risk factors. The initial version of the HHNEP was developed based on a review of literature and various dietary guidelines by expert committees as well as the results of a survey on the perception of common Korean dishes and foods as Han-sik. The focus group discussion conducted of nine participants from the target population. After minor modification, the final version was developed. The contents included five sections: 1) aims, 2) introduction of Korean Food Guidance System, 3) cholesterol contents in food, 4) menu planning method using Han-sik, and 5) examples of daily Han-sik menu. The Han-sik list was selected based on the results from a Han-sik perception answered by 35 Korean adults aged 30-60 years using 517 frequently consumed Korean foods from the fourth Korea National Health and Nutrition Examination Survey. The nutrition education program was developed based on scientific evidence for the prevention of metabolic syndrome and focuses on tailoring education to an individual's dietary problems. Educational method was developed by a group of expert committees based in planned behavior theory and related research results. The education method consisted of assessment of current diet, four face-to-face nutrition education sessions over 8 weeks, and evaluation after 8 and 16 weeks. Initial version of nutrition education materials and methods was tested for feasibility by a select group of nine Korean healthy adults. Successful implementation of the program would include application by nutritional professionals at the health promotion center of the hospitals, public health center, and work sites. Intervention studies are needed to evaluate the feasibility and effectiveness of this program before large-scale applications.

A study on the perception of nutrition labeling among high school boys based on their weight

This study was conducted to investigate the relationship between knowledge of nutrition labeling and the effect on eating habits with 300 high school boys in Seoul. The subjects were divided into an underweight (UW) group (BMI or = 23 kg/m2, n = 79) based on their body mass index (BMI). The average age of participants was 17.8 years old and their mean height and weight were 174.9 cm and 66.5 kg. The mean BMI of subjects was 21.7 kg/m2 which fell within the normal range. Seventy six point four percent of subjects perceived nutrition labeling and they acquired the information pertaining to it through TV and internet. The UW group and the OW group obtained it from their parents, relatives and friends, while NW group acquired it from school. There were significant differences among groups in the acquired source of the information on nutrition labeling (p < 0.05). The NW group and the OW group trusted nutrition labeling more than the UW group, but there were no significant differences among them. Forty five point five percent of the UW group and 40.7% the NW group were satisfied with nutrition labeling education, while only 15.8% of the OW group did it. The OW group checked nutrition labeling more than the UW group and the NW group at the point of food purchase. The primary reason for examining nutrition labeling was 'to check nutrient contents' in the UW group and the NW group, while the OW group examined it to improve health including regulation of body weight. There were significant differences among groups with regards to the reason for examining nutrition labeling (p < 0.001). The OW group was aware that nutrition labeling affected their eating habits significantly more than the other groups (p < 0.05). Therefore, application-centered education on nutrition labeling and the strong support of the government is needed in order to improve nutrition labeling use and to apply the information from nutrition labeling into student dietary life.

Development and Effects' Analysis of Nutrition Education Pamphlet for the Lower Grades Elementary Students -Focused on Individual Daily Needed Food Exchange Units- / 대한지역사회영양학회지

The purpose of this study was to investigate effects of nutrition education program and pamphlet for the lower grades elementary students focused on individual daily needed food exchange units using Food Exchange System. Program consisted of four lessons (40 min/lesson), "5 major nutrients & function", "6 food group and sources", "daily needed food exchange units for normal body weight", and "smart snack choice and exercise". Pamphlet as activity book was developed for the program. The subjects were 3rd grade elementary students (educated group, 31 vs. non-educated group, 31). Educated group were lessoned as group and/or individual. We examined the differences in nutrition knowledge, dietary attitudes, dietary intakes and satisfaction of the program and pamphlet. In educated group, there were positive improvements on nutrition knowledge score "function and foods of 5 nutrients" and on dietary attitudes "type of breakfast and snacks". In the evaluation of dietary intakes according to KDRI, there were positive improvements on intakes level of riboflavin, vit. C, folate, Ca, P, Fe and Zn in educated group. In satisfaction with the program and pamphlet, contents, font size, visual, figure, difficulty and program curriculum were over 2.90/3.0. It showed that the developed nutrition education program and pamphlet focused on individual daily needed food exchange units using Food Exchange System improved nutrition knowledge, dietary attitudes and nutrients intake level in the lower grades elementary students.

Development and Effects' Analysis of Nutrition Education Program for Diabetes Mellitus at Community Health Center: Focused on Individual Daily Energy Requirements and Food Exchange Units / 대한지역사회영양학회지

The purpose of this study was to investigate effects of the developed nutrition education program focused on individual daily energy requirements and food exchange units using Food Exchange System for diabetes mellitus at a community health center. Developed the nutrition education program, four weeks' nutrition education including provided twice individual meal as diet therapy (2 hour/lesson/week, 4 week), was provided to 20 diabetic elderly (12 male, 8 female, 50-75 yrs): 1st lesson "Introduction: management of diabetes mellitus", 2nd lesson "6 Food groups and sources of 6 food groups", 3rd lesson "Individual daily energy requirements and food exchange units", and 4th lesson "Food choice for diabetes mellitus". For effects' analysis of the developed program, we assessed the changes in anthropometric characteristics; biochemical characteristics and nutrient intakes using 24 hr recall method. Effects of the developed nutrition education program were as follows: weight was significantly decreased, blood urea nitrogen (BUN) and glycosylated hemoglobin (HbA1c) were significantly decreased, and distribution of subjects in BUN and HbA1c was significantly changed. In protein : fat : carbohydrate (PFC) ratio, it was significantly changed from 15.98 : 16.30 : 66.69 to 17.51 : 18.94 : 64.10. In evaluation of nutrient intakes by Dietary Reference Intakes for Koreans (KDRI), protein, fiber, fat, vitamin E, niacin, folic acid, calcium and zinc were shown significantly positive changes in distribution of subjects according to intake level. The index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased. In conclusion, the developed 4 weeks' nutrition education program focused on individual daily energy requirements and food exchange units using Food Exchange System for diabetes mellitus at community health center may improve the symptom of diabetes mellitus.

Effects of Nutritional Education Program through Discretional Activities in Middle School Students

The effects of a nutritional education program for first grade middle school students were evaluated from August to December, 2006. The study subjects were 82 boys and 90 girls, residing in Gwangju, Korea. To assess the effects of the nutritional education program, pre- and post-questionnaires examining nutritional knowledge, dietary attitudes, and dietary habits were developed. Paired t-test and repeated measures ANOVA were used to evaluate the effects of the nutritional education program. In the general subject, the main after-school activities were studying, watching TV, and using computer (85.5%), and sports (9.3%), suggesting their low physical activity. Parents (46.5%) were indicated as the source of nutritional education rather than teachers (13.4%). Twenty-five percent of girl students had diet experience of skipping meals (54.6%), suggesting the need of proper nutritional education for adolescents' health care. In dietary attitudes, both genders showed some improvement of recognition after education. In the changes in dietary habits, both genders had a significant effect on 'three meals a day, eating breakfast, and regular meal' after education. After education, the rate of having breakfast everyday increased from 52.4% to 65.9% for boys and from 33.3%to 57.8% for girls. In the changes in nutritional knowledge, the appreciation of the importance of school meals increased in both genders from 50.6% to 80.8% after education. The nutritional knowledge, scores of regular eating and well-mannered eating increased in both genders regardless of the students' characteristics. The study results revealed that this education provided an important motivation to improve basic nutritional knowledge and dietary habit. It is recommended to develop systematic and various educational programs and learning materials tailored to subjects before nutritional education.

Development and Evaluation of an Elementary School Nutrition Education Program to Prevent Breakfast Skipping / 대한지역사회영양학회지

The purpose of this study was to develop and evaluate a nutrition education program to prevent breakfast skipping for elementary school children. Subjects were 102 5th grade students (51 boys, 51 girls) as the "education group" and 200 5th grade students (102 boys, 98 girls) as the "non-education group." The nutrition education program consisted of 4 lessons over an 8-week period. Teaching materials, including flash animation, panel, PowerPoint, and a bingo game, were developed for this education program. After education, there was significant increase in the percentage of students who had eaten breakfast every day, understood that breakfast has a great effect on health, and will eat breakfast every day in the education group compared to non-education group. Parents' positive behavior toward daily breakfast preparation and the percentage of parents who had their children eat breakfast every day increased significantly. The students of the education group responded positively to the questions of the benefit and importance of nutrition education. The flash animation received high marks, especially in terms of understanding of contents, content clarity, emphasis of the core content, delivery of necessary knowledge, and applicability of breakfast. This study shows the effectiveness of a 4-lesson nutrition education taught during an 8-week time period to induce changes in recognizing the importance of breakfast and in behavior toward breakfast consumption.

Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations / 대한지역사회영양학회지

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

Evaluation of a Nutrition Education Program for 5th Grade Students Provided by Community Health Centers in the Seoul Metropolitan Area

Children are an important target of health promotion activities due to the life long effects. Therefore, the purpose of this study was to evaluate a nutrition education program offered to primary school students by community health centers. Eight hundred and twenty-six children from 4 primary schools in Seoul voluntarily attended the program. Teachers taught the classes with materials that were provided to them. The subjects were asked to fill out a questionnaire before and then after completion of the program. The data were analysed by SPSS. The results showed that there were significant positive differences in the children's nutrition knowledge scores after the program (p<0.001). In terms of dietary attitude, the rate of 'yes' responses, as a desirable answer to many questions, had increased (p<0.001); however, this positive change in scores was not statistically significant. For dietary habit changes, it was shown that the proportion of children regularly eating breakfast five days a week had improved to 3.3%. And the proportion of children eating fast foods and instant foods decreased. There was no change in fruit intake, but vegetable intake increased (p<0.001). However, the children's overall dietary habit scores did not show a significant change. In the evaluation of the program, 52.3% of the subjects answered that was helpful, and they viewed 'fast food' as the most interesting topic, whereas 'nutrition labeling' was the most difficult topic in the program. The program's effectiveness was positive in terms of enhancing the 'nutrition knowledge', 'dietary attitudes', and 'dietary habits' of the children. Therefore, the above results indicate that this type of program, provided by community health centers, was effective for nutrition education.

The Effect of Nutrition Education Program in Physical Health, Nutritional Status and Health-Related Quality of Life of the Elderly in Seoul

This study was performed to investigate the effects of nutrition education program in physical health, nutritional status and health-related quality of life (HRQoL )of the Elderly in Seoul. Nutrition education program was consisted of healthy eating, prevention and diet therapy of obesity, diabetes, cardiovascular disease, and osteoporosis. Seventy eight free-living elderly people (13 male, 65 female ), aged > or =60 years participated in this program. Before and after nutri-tion education program, we surveyed the general characteristics, physical health, general health, nutrition status, and health-related quality of life to the subjects. All the subjects were divided into program completers (N =47 )and non-completers (N =31 ). All the data were analyzed by student t-test, chi-square test, paired t-test, and marginal homo-geneity test using SPSS 9.0 version at p <0.05. After nutrition education program, physical activity and ADL maintained, however IADL improved in program noncompleters. In eating habits, 'slow eating' significantly improved in program completers in program completers. Nutrition knowledge and recognition scores were significantly increased in both groups, and accuracy score was significantly increased in program completers. However, nutrient-intakes of %RDA were not significantly changed in both groups, and it seemed to be more influenced by other factors such as 'family income' or 'family type' than by the nutrition education program. In HRQoL, social functioning was improved after nutrition education program in both groups (p <0.05 ). The nutrition education program has more effects on the pro-gram completers than on the noncompleters, and it is also needed social supports for the Elderly to fulfill their nutrient requirements.

Development of the Computer-assisted Nutrition Education Program of Eating-out Guidance for Teenagers / 대한지역사회영양학회지

This study aimed to develop a nutrition education internet program for correcting the eating-out behaviorial problems of youth. A survey was performed to investigate the eating-out behavior patterns of youth by questionnaires. A nutrition education program was developed on the basis of the survey results, and evaluated by teenagers. The results of the developed homepage are summarized as follows: The contents of this program (www.health14.net) consist of 'x Health (Teenager, My Health, Healthy life, Beautiful life)', '+ Nutrition (To find slow foods, Fast foods campaign, Selecting fast foods, The best menu for eating-out, Recipes for health, Golden bell nutrition quiz)', '/ Information (Diet mini-homepage, Q & A, My knowhow, Game, Community)' and 'Basic Menu (home, Log in, Information and news, Mini-homepage, Site map, Free bulletin board)'. It can be used as educational material for dietary behaviorial changes in school. Also teachers and parents could get information on eating-out menus. Through this site, we anticipate contributing to nutritional health promotion by correcting the eating-out habits of youth.

Application of a Practical Nutrition Education Program, KHIDIKIDS, for the Improvement of Dietary Attitudes and Habits of Elementary Students

The purpose of this study was to improve the dietary attitudes and habits of elementary students in lower classes through a 12-week practical nutrition education program called KHIDIKIDS, which was developed by Korea Health Industry Development Institute (KHIDI) in 2004 based on the 2003 Children's Dietary Guidelines of the Ministry of Health and Welfare of Korea. KHIDIKIDS has never been applied in the field, therefore, another purpose of this study was to evaluate the program in the school education and suggest the ideas for the improvement. KHIDIKIDS was applied to a class of 2nd-grade elementary students consisting of 28 children in Seoul during the fall semester of 2005, and the effect of the program was measured by using questionnaires for the students and their parents. The statistical analysis of the study was conducted by using SPSS WIN 11.5 program, and the results were as follows: The children's knowledge on nutrition was improved significantly by KHIDIKIDS education (p < .001), such that the average score on nutritional knowledge increased from 8.32 to 9.64 after education. This practical nutrition education program also improved the dietary attitudes and habits of children especially in healthy body weight, daily exercise, and having breakfast (p < .05). Parents also showed very positive responses for the nutrition education. During the application of KHIDIKIDS in the field, the followings were indicated for adjustment; First, some education content of the week was too much to be finished in a class hour and more hours need to be allocated. Second, some terminology need to be adjusted to help the students understand easily. Thirdl, the order of the '5 Basic Food Groups' needs to be matched with the order of each food group in the 'Food Tower' not to make children be confused. Above results showed that KHIDIKIDS was effective for the improvement of dietary attitudes and habits of lower elementary students. However, further educational effects would be achieved when the education was started from the 1st to higher grades along with the parents' participation.

Development of a Theory Based Nutrition Education Program for Childbearing Aged Women in Korea / 대한지역사회영양학회지

It was well received that well grounded behavioral theories were important in the development of effective nutrition education programs, but there are only a few programs available for Korean women. The objective of this study was to develop nutrition education programs for childbearing-aged women in Korea. Based on the findings of the needs assessment for the program and theoretical backgrounds, we developed behaviorally oriented tailored nutrition education program including motivation (MT), modifying (MD) and maintenance (MA) stages. The key concepts of the stages were motivation promotion for MT, increasing behavioral capabilities for MD, and strengthening self-management and building favorable environmental condition for MA. The education program was intended to be need in individual nutrition counseling, but it could be well used for group education by developing materials using the relevant contents. The primary users of the program were nutrition educators, however it could be also used by clients as needed. The introductory chapter provided dietary assessment tools and nutrition education tips. MT chapter included subjects such as nutritional status screening, costs of inappropriate nutrition and weight management, benefits of eating right, and activities for motivation promotion. MD stage chapter dealt with topics of healthy weight, knowledges and skills for better eating habits and physical activity status, and activities related to setting tailored behavioral objectives. MA stage focused on facilitating self management skills and building helping relationships. Each stage underlined activities using various educational tools in order to promote active participation of the client (s). For better use of this program, it was recommended to conduct program validation study.

Analysis of Dietary Characteristics of Participants Attending the Nutrition Education Program for Hypertensive Patients at a Public Health Center

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m2. 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.

Evaluation of the Effectiveness of a Nutrition Education Program for Hypertensive Patients at the Community Level / 대한지역사회영양학회지

Hypertension is the major risk factor for cardiovascular disease which is considered the leading cause of death in Korea. Since nonpharmarologic dietary intervention is recommended as the first step in the management of hypertension, evaluation of intervention programs is needed to formulate strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) at a public health center, by assessing changes in nutrition knowledge, food attitude, self-efficacy, dietary behavior, and nutrient intake after program completion. An HNEP was conducted in Suwon city for 5 months in 1999 by a public health center. The program provided 3 sessions of group education with individual nutrition counseling. Thirty-five patients participated fully in the program out of 62 enrollees. Data about nutrition knowledge, food attitude, self-efficacy, dietary behavior, and intake (24-hour recall) were collected before (baseline) and after the program. Post program results indicate the following : 1) nutrition knowledge and perception of importance of nutrition significantly increased, 2) food attitudes also improved, 3) the self-efficacy for maintaining a low salt diet was increased significantly, whereas self-efficacy for maintaining a low fat diet or dietary guidelines was not improved, 4) frequency of intake of processed food, animal fat, and sweets as well as frequency of dining out were significantly reduced, 5) nutrient intake was not improved after the program, 6) the most serious barrier for participating in the program and practicing diet therapy was lack of time and willingness. In conclusion, it appears that HNEP might improve food attitudes, individual perceptions and self-efficacy for desirable eating behavior, but it might not improve dietary intake. It follows then, that a long term intervention program may need to increase effectiveness of patient dietary adherence.

The Effect of Nutrition Education Program for Elementary School Children: Especially Focused on Being Familiar with Vegetables

The purpose of this study was to observe the effect of nutrition education program that promote vegetable eating behavior of elementary school children. Three hundred education thirty two children were surveyed to understand food preference of them. The preferences for vegetables showed the lowest scores and fruits were the favorites of children, who aged ten to eleven, volunteered the program for six weeks. 31.3% of them were not in the state of underweight, overweight or obese. The nutrition education program include teaching guidances and materials in order to children to familiar with vegetables especially. To evaluate the effect of the nutrition education program, change of food preferences, nutrition knowledge and eating behavior of children were investigated before and after nutrition education. When the children finish the program, their preference scores for vegetables showed significantly higher than before the program(p1.5). Nutrition knowledge scores have significantly improved from 57.1 to 66.4(p<0.05). Eating habit for special food has improved(p<0.001) and breakfast skipping has reduced significantly(p<0.05). These results indicate that the nutrition education program can promote children to do balanced eating behaviors.