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초등학교 어린이의 성별 및 비만도 수준에 따른 식생활인지·실천수준의 비교
이정숙(Lee Jung-Sug),김혜영(Kim Hye-Young),최영선(Choi Young-Sun),곽동경(Kwak,Tong-Kyung),정해랑(chung Hae Rang),권세혁(Kwon Sehyug),최윤주(Choi Youn-Ju),이순규(Lee Soon-Kyu),강명희(Kang Myung-Hee) 韓國營養學會 2011 Journal of Nutrition and Health Vol.44 No.6
This study was performed to analyze children's perceptions and practice levels according to gender and obesity status using a dietary life safety index. A national survey was conducted on fifth grade children (n = 2,400), who were selected using three-stage stratified cluster sampling from 16 provinces. The average height was 144.8 cm, and weight was 38.8 kg. The average body mass index was 18.4 kg/m2 and underweight, overweight, and obese children were identified using the 2009 KHNANES cutoff values, which were 5.3%, 10%, and 5.9%, respectively. The perception and practice scores for hand-washing prior to eating were high and the score for willing to buy at a clean store was also high. However, students answered that the hygiene level of food stores near the school was poor. More students skipped breakfast than lunch or dinner. The frequency scores for fruit and vegetables were significantly higher for girls than those for boys. Students had a good understanding of nutrition labeling but did not frequently check the label. Seventy-five percent of the students tried to avoid high calorie foods with low nutritional value, but only 40% had the appropriate knowledge about high calorie foods with low nutritional value. Girls had better dietary life perception and practice levels than those of boys. No differences in perception or practice levels were observed based on obesity status. Nutrition education on the importance of eating breakfast and having accurate knowledge on nutrition labeling and high calorie foods with low nutritional value is needed. Behavior-centered education should be implemented to improve the perceptions and practice level of student's dietary life. (Korean J Nutr 2011; 44(6): 527~536)
정해랑(Chung,Hae Rang),곽동경(Kwak,Tong-Kyung),최영선(Choi,Young-Sun),김혜영(Kim,Hye-Young),이정숙(Lee,Jung-Sug),최정화(Choi,Jung-Hwa),이나영(Yi,Na-Young),권세혁(Kwon,Sehyug),최윤주(Choi,Youn-Ju),이순규(Lee,Soon-Kyu),강명희(Kang,Myun 韓國營養學會 2011 Journal of Nutrition and Health Vol.44 No.1
This study was performed to develop a children’s dietary life safety index required by the Special Act on Safety Management of Children’s Dietary Life enacted in 2009. An analytical hierarchy process was used to obtain initial weights of dietary life safety evaluation indicators. The Delphi method was applied to develop the weights along with 98 food and nutrition professionals. Three representative policy indicators, nine strategy indicators, 11 main evaluation indicators, and 20 detailed evaluation indicators were selected for the children’s dietary life safety assessment. Three policy indicators and nine strategy indicators were the following: children’s food safety indicator (support level of children’ safety, safety management level of children’s favorite foods, and safety management level of institutional food service), children’s nutrition safety indicator (management level of missing meals and obesity, nutrition management level of children’s favorite foods, and nutrition management level of institutional food service), and children’s perception and practice level indicator (“Dietary Life Law” perception level, perception, and practice level for dietary life safety management, perception, and practice level for nutrition management). Weights of 40%, 40%, and 20% were given for the three representative policy indicators. The relative importance of nine strategic indicators, which were determined by the Delphi method is as follows: For children’s food safety, support level of children’s safety, safety management level of children’s favorite foods, and safety management level of institutional food service were given weights of 12%, 9%, and 19%, respectively. For children’s nutrition safety, the missing meals and obesity management level, nutrition management level of children’s favorite foods, and the nutrition management level of institutional food service were given weights of 13%, 11%, and 16%, respectively. The “Dietary Life Law” perception level, perception and practice level of dietary life safety management, and perception and practice level of nutrition management were given weights of 4%, 7%, and 9%, respectively. (Korean J Nutr 2011 44(1): 49 ~ 60)