Open Access, Peer-reviewed
eISSN 2951-3146
    Korean J Community Nutr. 2018 Feb;23(1):13-27. Korean.
    Published online Feb 28, 2018.
    https://doi.org/10.5720/kjcn.2018.23.1.13
    Copyright © 2018 The Korean Society of Community Nutrition
    Original Article

    Effects of Nutrition Education Using Dietary Guidebook in Higher Grade Elementary Students of Jeonbuk Area

    Mi-Ran Park,1) and Sook-Bae Kim2)
      • 1)Graduate School of Education, Chonbuk National University, Jeonju, Korea.
      • 2)Department of Food Science & Human Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.
    • Corresponding author: Sook-Bae Kim. Chonbuk National University 567, Baekje-daero, Deokjin-gu, Jeonju 54896, Korea. Tel: (063) 270-3823, Fax: (063) 270-3854, Email: sbkim@jbnu.ac.kr
    Received February 10, 2018; Revised February 20, 2018; Accepted February 20, 2018.

    This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Objectives

    This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes.

    Methods

    The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group.

    Results

    After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, ‘taking a meal with salty and spicy food’ increased, while among nutrition knowledge, ‘functions of protein’, ‘functions of fat’, ‘foods with carbohydrates’, ‘foods with fat’, ‘foods with vitamins’, and ‘foods with minerals’ were increased. Nutrition adequacy ratio (NAR) scores for vitamin C, iron, and zinc were increased.

    Conclusions

    Nutrition education using a dietary guidebook for children developed by the KSCN & KFDA had positive effects on nutrition knowledge and qualitative nutrient intakes. These findings suggest that nutrition education focused on personalized daily energy and nutrient requirements may improve dietary attitude and quantitative nutrient intakes of children.

    Keywords
    nutrition education; nutrition knowledge; e-book; elementary school student; dietary intake

    Figures

    Fig. 1
    Dietary guidebook used for nutrition education

    Tables

    Table 1
    Contents and tools of nutrition education

    Table 2
    General characteristics of the subjects

    Table 3
    Height, weight and obesity index of the subjects

    Table 4
    Effects on dietary attitudes of the subjects

    Table 5
    Effects on type and frequency of meal and snack

    Table 6
    Effects on nutrition knowledge of the subjects

    Table 7
    Effects on energy, protein, and fiber intake of the subjects

    Table 8
    Effects on vitamin and mineral intake of the subjects

    Table 9
    Effects on NAR and MAR of the subjects

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    MeSH Terms
    Ascorbic Acid
    Child
    Cooking
    Diet
    Education*
    Humans
    Iron
    Jeollabuk-do*
    Meals
    Snacks
    United States Food and Drug Administration
    Zinc
    Metrics
    Share
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