구연발표 : 초등학생 대상의 영양교육 효과 평가

안윤 ( Yun Ahn ),고서연 ( Seo Yeon Ko ),김경원 ( Kyung Won Kim ) 대한지역사회영양학회 2008 대한지역사회영양학회 춘-추계학술대회지 Vol.2008 No.2

대학생의 채소 섭취 행동변화단계에 따른 채소 섭취 관련 인식, 자아효능감 및 식행동

안윤(Yun Ahn),김경원(Kyung Won Kim) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.1

The purpose of this study was to examine beliefs, self-efficacy and eating behaviors by the stages of change in vegetable consumption among college students (n = 297). A survey was conducted to examine study variables, and subjects were categorized into three groups based on the stages of change: precontemplation/contemplation stage (PC/ C), preparation stage (P), action/maintenance stage (A/M). Subjects had 3.7 servings of vegetables a day, and vegetable consumption was significantly different by stages of change (p < 0.001). The A/M group showed higher score on beliefs regarding vegetable consumption (p < 0.001) than the other groups, and perceived benefits of vegetable consumption (e.g. cancer prevention) more strongly (p < 0.05). The PC/C group felt more barriers than the A/M group, such as disliking cooking methods, texture of vegetables (p < 0.001), bad taste and bad experience of eating vegetables (p < 0.05). Self-efficacy score was 27.2, with decreasing self-efficacy from A/M to P, PC/C (p < 0.001). The A/M group showed more confidence in nine behaviors such as eating vegetables during meals and replacing menu at home with more vegetable dishes (p < 0.001) than the other groups. The A/M group had more desirable eating behaviors (e.g, having a variety of foods, eating regularly, consumption of food groups). This study suggests that target population for education and educational strategies be different based on the stages of change. For those in the PC/C stage, education might focus on reducing barriers and increasing self-efficacy. For those in the A/ M stage, it is necessary to use strategies to maintain and reinforce behaviors for enough vegetable consumption. (Korean J Community Nutr 17(1) : 1~13, 2012)

초등학교 고학년 대상 영양교육의 효과 평가

안윤(Yun Ahn),고서연(Seo Yeon Ko),김경원(Kyung Won Kim) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.3

The purpose of this study was to implement and evaluate the nutrition education program for elementary school children. Subjects were 5th graders (n=142) of an elementary school in Seoul, and 138 children completed four sessions of nutrition education during March-April, 2008. One group pretest-posttest design was used to evaluate the program effectiveness. Anthropometric measurements and measurements on nutrition knowledge, eating attitudes and eating behavior were done before and after education. Data were analyzed using paired t-test, t-test and X2-test. After completing nutrition education, body mass index (from 19.3 to 18.9), fat mass (from 10.9 kg to 10.1 kg), percent body fat (from 25% to 23.3%) of subjects decreased significantly (p<0.001). Percentages of overweight or obese children were 24.6% at pretest and decreased to 20.3% at posttest, although it did not reach statistical significance. Total score of nutrition knowledge increased significantly from 11.9 (59.5/100) at pretest to 14.7 (73.5/100) at posttest (p<0.001). After nutrition education, percentages of correct answers increased significantly in 10 knowledge items out of 20 items. These included items such as desirable weight control, energy requirements for boys, food groups, snack, and function of fat and balanced meals (p<0.001). Total score of eating attitudes increased significantly from 35.1 to 36.9 (p<0.001). Attitude of applying nutrition knowledge to daily life (p<0.001), interest toward nutrition and health (p<0.001), attitude of moderating food intake (p<0.01), and attitude toward eating habit and future health (p<0.05) were significantly different between pretest and posttest. Total score of eating behaviors increased significantly from 46.7 (possible score: 20-60) to 49.5 by nutrition education (p<0.001). Improvement in eight eating behaviors were noticed after nutrition education. These included eating meals slowly, eat protein foods (p<0.001), eating breakfast, eating meals regularly, eating meals with diverse foods, having dairy foods, eating foods using plant oils (p<0.01), and having grains (p<0.05). Subjects evaluated quite positively in attractiveness of program, understanding of program contents, helpfulness of program in improving nutrition knowledge and meal management. Study results show that the nutrition education program was effective in improving nutrition knowledge, eating attitudes and changing eating behaviors of children. This program can be used in nutrition education of children at school or at public health centers. (Korean J Community Nutrition 14(3):266~276, 2009)

당뇨환자를 위한 웹 기반의 유헬스 자가영양관리 프로그램 개발

안윤(Yun Ahn),배제헌(Jea Hurn Bae),김희선(Hee Seon Kim) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.4

The purpose of this study was to develop web-based self-nutrition management u-Health program for diabetic patients (DMDMG: Diabetes Mellitus Dietary Management Guide) for achieving systematic self-management of diet. Methods: The program consisted of five parts with different contents according to the results of needs assessment. Five major parts were 1) meal management part which contains calorie prescription, meals recording and dietary assessment, 2) prevention of disease part with information of diabetes and assessment of dietary behavior, 3) dietary behavior modification part with an education on dietary behavior modification plan and dietary behavior plan, 4) meal plan containing a training section for meal plan and self constructing part for meal planning by making tables, and 5) information about myself which composed with general and physical information. The system proposed in this study provides nutrients intake results right after input of diet intake, which is possible with simultaneous calculation of input data in the server with 3,495 food and 1,821meal data base. The nutrients analysis program was evaluated with 26 diabetic patients with two-day 24 hr recall. Results: The differences of nutrients intakes between DMDMG and CANPRO 3.0ranged from 13.5-16.5%, which was caused by the differences of databases of the two programs. The characteristics of DMDMG were; 1) it can provide an interactive tailored nutrition management, 2) it is a practical tool of diabetes nutritional management, 3) the program gives motivation for the dietary behavior modification. Conclusions: The effectiveness of whole program needs to be conducted, but the program was an innovative tool for self-management of nutrient intakes, diet behaviors, meal management and tailored nutrition education.

노년기의 올바른 영양관리를 위한 영양교육자료 개발

안윤(Yun Ahn),김경아(Kyung A Kim),강현주(Hyun Joo Kang),김경원(Kyung Won Kim) 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.6

The objective of this study was to develop nutrition education materials for older adults, `nutritional management for healthy aging`. A booklet and four leaflets were developed based on lesson plans. Topics of the lesson plans included eating habit assessment, Korean food guide pyramid, meal planning, eating sensibly and weight management. The titles of the leaflets were `Eating right for healthy aging`, `Eat calcium-rich foods`, `Enjoy fruits & vegetables` and `Weight management`. Illustrations and icons appropriate to the texts were designed using Illustrator 9.0 and Photoshop 6.0. Booklet (letter size, 5 chapters, 44 pages) and leaflets (B4 size, 6 sections) focused on modifying undesirable eating habits, providing practical tips for desirable behaviors, and behavioral modification such as recording in a food diary, goal setting and increasing self-efficacy. The drafts were pilot-tested by interviews with older adults(n=10), and minor changes were made. The characteristics of revised materials are as follows; i) materials focused on providing desirable eating behaviors for healthy aging, ii) messages were simple and specific, iii) large fonts(13 pt) were used and materials included interesting pictures and illustrations, iv) materials provided tips for balanced diets and recipes for older adults, v) materials included sections for participation of learners including assessment of nutritional risk factors and obesity, meal planning and games. The revised materials are self-explanatory and can be used by older adults and in nutrition education for older adults. (Korean J Community Nutrition 11(6) : 740~749, 2006)

초등학교 영양사를 대상으로 취학 어린이용 영양정보 사이트 개발을 위한 요구도 분석

안윤(Yun Ahn),김형미(Hyung Mee Kim),서정숙(Jung Sook Seo),윤은영(Eun Young Yoon),배현주(Hyun Joo Bae),김경원(Kyung Won Kim) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.4

어린이집 조리종사자 대상의 나트륨 저감화 행동변화단계에 따른 영양지식, 식태도, 식행동, 자아효능감 비교

안윤(Ahn, Yun),김경원(Kim, Kyung Won),김경민(Kim, Kyungmin),변진원(Pyun, Jinwon),여익현(Yeo, Ikhyun),남기선(Nam, Kisun) 한국영양학회 2015 Journal of Nutrition and Health Vol.48 No.5

본 연구는 서울, 경기도, 충청도 지역에 소재하는 어린이집 조리종사자 333명에게 나트륨관련 영양지식, 식태도, 식행동, 자아효능감 등에 대해 설문조사하고, ‘나트륨 섭취줄이기’ 행동변화단계에 따라 ‘행동전단계 (고려전/고려/준비)’, ‘행동단계 (행동/유지)’ 두 군으로 분류하여 변수간의 차이를 분석하였다. 1) 대상자의 평균 연령은 48.5세이며 대상자의 68.4%는 중년에 해당되었다. 나트륨관련해서 식사관리에 관한 관심도는 대상자의 54.8%가 ‘매우 관심 있다’고 답하였고, 나트륨관련 식생활정보는 주로 TV/라디오 (56.6%)를 통해서 얻고 있었다. 나트륨관련 영양교육을 1회 경험한 대상자가 가장 많았고 (49.7%), 영양교육의 내용으로는 ‘나트륨을 줄이는 조리 방법’, ‘나트륨과 혈압의 관계’, ‘나트륨과 질환의 관계’ 순이었다. 2) 나트륨관련 영양 지식 총점은 평균 9.3점으로 행동단계군 (9.4점)은 행동전단계군 (9.2점)보다 점수가 조금 높았고 두 군 간의 유의적인 차이는 없었다. 문항별로 ‘영유아기의 나트륨 섭취의 중요성’, ‘가공식품과 자연식품의 나트륨 함량 비교’에서 대상자들은 매우 높은 정답률을 보였고, ‘성인의 1일 나트륨 목표섭취량’ (27.0%), ‘영양성분표의 나트륨 함량 산출’ (30.3%)에서 정답률이 상당히 저조하였다. 3) 나트륨 저감화에 관한 식태도 총점은 39.6점으로 행동단계군 (40.3점)은 행동전단계군 (36.6점)보다 식태도가 긍정적이었다 (p < 0.001). 행동단계군은 식태도 항목 ‘음식은 싱겁게 먹어야 함’, ‘짭짤한 맛이 좋음’, ‘식사 시 국이나 찌개를 먹는 것을 좋아함’, ‘식사 시 김치나 장아찌를 먹는 것을 좋아함’, ‘국수, 라면 등 국물류를 좋아함’에서 행동전단계군과 유의적인 차이를 보였고 (p < 0.001), 행동전단계군보다 바람직한 식태도에는 더 동의하고, 바람직하지 않은 식태도에는 덜 동의하였다. 4) 대상자의 식행동 총점은 49.6점으로 행동단계군(49.9점)은 행동전단계군 (48.5점)보다 식행동이 양호하였으나 유의적인 차이는 없었다. 대부분의 식행동 항목에서 행동단계군은 행동전단계군보다 양호하였는데, 일반 식행동 중 ‘잡곡밥 먹기’, ‘기름진 음식 먹기’ (p < 0.05), 나트륨관련 식행동 중 ‘간장 등 양념장을 찍어먹는 음식 먹기’, ‘짠 스낵 먹기’, ‘가공식품류 먹기’, ‘외식, 배달음식 먹기’ (p< 0.01)에서 유의적인 차이가 있었다. 5) 나트륨 저감화 방법에 관한 자아효능감 총점은 평균 57.1점으로 행동단계군 (58.2점)은 행동전단계군 (52.5점)보다 자아효능감이 높았다 (p < 0.001). 행동단계군은 대부분의 방법에서 행동전단계군보다 자아효능감이 높았는데, 특히 ‘가공식품 피하기’, ‘소금, MSG 대신 천연조미료 사용하기’, ‘음식의 간은 조리를 마친 후 하기’, ‘국그릇 크기 줄이기’, ‘저염 양념장 만들어 사용하기’ 방법에서는 두군간에 큰 차이를 보였다 (p < 0.001). 6) 식태도는 식행동, 자아효능감과 양의 상관관계 (p <0.001)를 식행동은 자아효능감과 양의 상관관계 (p <0.001)를 나타내었고, 영양 지식은 식태도, 식행동, 자아효능감과 양의 상관관계를 보였으나 유의적이지 않았다. 7) 연구 결과 어린이집 조리종사자 대상의 나트륨 저감화 영양사업의 확대가 요구되며 영양교육 등 영양사업 시행 시 나트륨 저감화 행동변화단계별로 대상자를 구분하여 접근할 필요가 있다. 즉, 행동전단계 대상자에게는 나트륨 저감화 실천의 필요성을 인식시키고 태도 변화를 위해 동기 부여 요소를 활용하며 행동단계 대상자에게는 실천이 지속되도록 자기조절 방법, 실천 방법 등을 활용하면 좀 더 효과적일 것이다. 또한 가공식품 산업계에서는 나트륨 저감화 제품 개발이 더욱 활성화됨으로써 급식에 적용 가능한 나트륨 저감화 제품이 확대되어야 할 것으로 사료된다. Purpose: The purpose of this study was to examine sodium-related nutrition knowledge, eating attitudes, eating behaviors, and self-efficacy by stages of behavioral change in reducing sodium intake among childcare center foodservice employees. Methods: Subjects (n = 333) were categorized according to two groups based on the stages of change; Pre-action stage (PA group: precontemplation/contemplation/preparation stage), Action stage (A group: action/maintenance stage). Results: A major source of sodium-related nutrition information was TV/radio (56.6%) and only 166 people (49.8%) have experienced nutrition education specific to sodium. Although the A group showed slightly higher scores for nutrition knowledge than the PA group, the difference was not significant. The percentages of correct answers for ‘daily goal of sodium intake for adults (27.0%)’, ‘calculation of sodium content in nutrition labeling (30.3%)’ were low for both groups. The A group (total score: 40.3) had more desirable eating attitudes regarding reducing sodium intake than the PA group (36.6, p < 0.001). The total score for eating behaviors was slightly higher in the A group (49.6) than in the PA group (48.5), but without statistical significance. The A group (total score: 58.2) also received higher scores for self-efficacy regarding reducing sodium intake than the PA group (52.5, p < 0.001). Conclusion: This study suggests that nutrition education for childcare center foodservice employees should be expanded and customized education should be implemented according to the stages in reducing sodium intake. It is also suggested that food companies make efforts to develop low-sodium products.

취학 어린이 대상의 영양교육자료 개발

안윤 ( Yun Ahn ),김형미 ( Hyung Mee Kim ),김경원 ( Kyung Won Kim ),서정숙 ( Jung Sook Seo ),이영미 ( Young Mee Lee ),오유진 ( Yu Jin Oh ),안홍석 ( Hong Seok Ahn ),김정현 ( Jung Hyun Kim ),김정원 ( Jeong Weon Kim ),박혜련 ( Hae Ry 대한지역사회영양학회 2008 대한지역사회영양학회 춘-추계학술대회지 Vol.2008 No.2

영양균형식단 작성을 위한 식품교환표와 식사구성안 개발

안윤(Yun Ahn),여익현(Ikhyun Yeo),이상윤(Sangyun Lee),남기선(Kisun Nam) 대한지역사회영양학회 2018 대한지역사회영양학회지 Vol.23 No.5

대전 일부지역 대학생의 패스트푸드 이용 및 이와 관련된 요인

김경원,안윤,김형미,Kim, Kyung-Won,Ahn, Yun,Kim, Hyung-Mee 대한지역사회영양학회 2004 대한지역사회영양학회지 Vol.9 No.1

The study purpose was to investigate the factors related to fast food consumption of university students. Factors were identified using the Theory of Planned Behavior. Based on the pilot study, 18 behavioral beliefs, 7 normative beliefs and 19 control beliefs were identified. Data (n = 269) were analyzed using analysis of variance or $X^2$, tests. Subjects were categorized into non-users (27.9%), users (42%) and frequent users ( $\geq$ 2 times/week, 30.1%). Regarding behavioral beliefs, users or frequent users responded more positively on advantages of eating fast foods including ‘taste’ (p < 0.001), ‘making me feel full’(p < 0.001), ‘diverse menus’(p < 0.05) than non-users. Compared to users, non-users responded more positively on the item that eating fast foods leads to eat vegetables less (p < 0.05), and negatively on ‘making me eat more salt’(p < 0.05). Most of the referent groups, parents (p < 0.001), sisters/brothers (p < 0.01), relatives (p < 0.01), friends (p < 0.05), boy/girl friends (p < 0.05) were important sources of influence regarding subjects' fast food consumption. Users or frequent users felt less control over factors or situations that make it consume fast foods (9 out of 19 control beliefs). These factors included; availability issues (p < 0.001), ‘not having other foods on hand’(p < 0.01), ‘others eating together like fast foods’, ‘convenience’, ‘social increase in fast food use’, ‘easy to get fast foods anytime’(p < 0.05). In addition, users of fast foods were more likely to eat fast foods when they don't have time, when they do not like to cook, when they feel hungry (p < 0.05). These results suggest that interventions for university students include strategies to moderate fast food use by modifying behavioral beliefs, suggesting alternative menus and behavior modification techniques, increasing perception of control, and eliciting social support.