Journal List > Korean J Community Nutr > v.16(5) > 1038316

TOOLS
Kim and Lee: Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2011; 16(5): 539-547.

Published online: 31 October 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.5.539

Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students

Ji-Hye Kim, Seungmin Lee1

Nutrition Education, Graduate School of Education, Sungshin Women's University, Seoul, Korea.

1Department of Food and Nutrition, Sungshin Women's University, Seoul, Korea.

Corresponding author: Seungmin Lee, Department of Food and Nutrition, Sungshin Women's University, 147 Mia-dong, Kangbuk-gu, Seoul 142-100, Korea. Tel: (02) 920-7671, Fax: (02) 920-2076, smlee@sungshin.ac.kr

Received 10 August 2011       Revised 18 October 2011       Accepted 25 October 2011

Copyright © 2011 The Korean Society of Community Nutrition

Abstract

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

Keywords: food additives, nutrition education, elementary school children

Figures and Tables

Table 1
Content, teaching type, and material of nutrition education on food additives
kjcn-16-539-i001
Table 2
General characteristics of subjects
kjcn-16-539-i002

1) N (%)

2) Mean ± SD

Table 3
Changes in subjective awareness of food additive usage
kjcn-16-539-i003

1) Mean ± SD

2) Yes: 1 point, No: 0 point

3) *: p < 0.05, ***: p < 0.001 by t-test for difference in changes between education and control groups

Table 4
Changes in correct answers and total scores of knowledge questions on food additives
kjcn-16-539-i004

1) Mean ± SD

2) Yes: 1 point, No: 0 point

3) *: p < 0.05 by t-test for difference in changes between education and control groups

Table 5
Changes in perceived harmfulness and necessity of food additives
kjcn-16-539-i005

1) Mean ± SD

2) Yes: 1 point, No: 0 point

3) Necessary very much: 1 point, necessary: 2 point, not necessary: 3 point, not necessary very much: 4 point

4) *: p < 0.05 by t-test for difference in changes between education and control groups

Table 6
Changes in food label using behaviors when purchasing processed-foods
kjcn-16-539-i006

1) Mean ± SD

2) Yes: 1 point, No: 0 point

3) Always: 4 point, usually: 3 point, occasionally: 2 point, never: 1 point

4) *: p < 0.05, **: p < 0.01 by t-test for difference in changes between education and control groups

Table 7
Changes in weekly frequency of processed-food consumption
kjcn-16-539-i007

1) Mean ± SD (times/week)

2) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by t-test for difference in changes between education and control groups

References

1. Bateman B, Warner JO, Hutchinson E, Dean T, Rowlandson P, Gant C, Grundy J, Fitzgerald C, Stevenson J. The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Arch Dis Child. 2004. 89(6):506–511.
2. Chang SO, Lee OH, Lee KS. Intake of processed foods and the effects of nutrition label education in 5th grade children. J Korean Diet Assoc. 2008. 14(2):166–175.
3. Choi JY, Ryu SH. Effect of the dietary life education program on elementary school students nutrition knowledge and eating habit. J Korean Pract Arts Educ. 2010. 23(2):319–334.
4. Evers CL. How to teach nutrition to kids. 2003. the 3rd edition. 24 Carrots Press: Portland, pp;31–40.
5. Jung SA, Lee KA. Effects of a nutrition education program using children's books on elementary school students' food preferences and eating behavior. J Korean Soc Food Sci Nutr. 2007. 36(9):1161–1171.
6. Jung YY, Shin EK, Lee HJ, Lee NH, Chun BY, Ahn MY, Lee YK. Development and evaluation of a nutrition education program on sodium reduction in elementary school students. Korean J Community Nutr. 2009. 14(6):746–755.
7. Kajanne A, Pirttil-Backman AM. Toward an understanding of laypeople's notions about additives in food: clear-cut viewpoints about additives decrease with education. Appetite. 1996. 27(3):207–222.
8. Kang DY. A study on the buying behavior of processed foods and their understanding of food additives in middle school students of Jeju province. 2008. Jeju National University;65–71. MS thesis.
9. Kang SA, Lee JW, Kim KE, Koo JO, Park DY. A study of the frequency of food purchase for snacking and its related ecological factors on elementary school children. Korean J Community Nutr. 2004. 9(4):453–463.
10. Kim HJ, Jung KA. A study on the development and the effect of dietary life education program about 'processed foods' for elementary school students. J Korean Pract Arts Educ. 2010. 23(2):267–294.
11. Kim JH, Yum YN, Ko YK, Lee WS, Kim JE, Park SN. Toxicological evaluation study on combinational intake of food additives. Annu Rep Korea Food Drug Adm. 2008. 12:329–373.
12. Kim SB, Choi HJ. Effects of nutrition education using food exchange system: changes in elementary students' nutrition knowledge, dietary attitude and nutrients intake. Korean J Community Nutr. 2008. 13(6):922–933.
13. Kim SM, Kim JW. Development of risk communication strategy and educational homepage on food additives. Korean J Community Nutr. 2010. 15(2):240–252.
14. Koo JO, Kim KW, Kim CI, Park DY, Park HR, Yoon EY. Nutrition education and practice. 2007. Seoul: Power Book;114–118.
15. Introduction of food additives. Korea Food and Drug Administration. 2008. cited 2010 March 10. Available from http://www.foodnara.go.kr/portal/site/kfdaportal/infoadd/.
16. To correctly understand food additives. Korea Food and Drug Administration & Seoul National University of Education. 2009. cited 2010 June 15. Available from http://www.foodnara.go.kr/foodaddy/main.htm .
17. Sponge 2.0, the 289th program. Korean Broadcasting System. 2009. cited 2010 June 20. Available from http://www.kbs.co.kr/2tv/enter/sponge/view/vod/1593917_1027.html .
18. Kwon DH, Han SN, Kim HK. Evaluation of a nutrition education program for 3rd grade elementary school students. Korean J Community Nutr. 2011. 16(2):183–194.
19. Lee KW, Lee HS, Lee MJ. A study on the eating behaviors of self-purchasing snack among elementary school students. Korean J Food Cult. 2005. 20(5):594–602.
20. Lee YM, Park HN. The effectiveness of Na education program in elementary school - six month follow-up study -. Korean J Community Nutr. 2010. 15(5):603–613.
21. Min JE. A study on purchase behaviors of processed food and recognitions of food additives for elementary school students and their parents. 2009. Hanyang University;51–60. MS thesis.
22. Ministry of Health and Welfare. Korea Health Industry Development Institute. The third Korean National Health & Nutrition Examination Survey (KNHANES III), 2005 - Nutrition Survey (I). 2006. 298–299.
23. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Barke E, Warner JO, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet. 2007. 370(9598):1560–1567.
24. Park HJ, Lee JS, Kim EK. Assessment of nutrition label education in sixth grade elementary school students. J Korean Diet Assoc. 2010. 16(3):226–238.
25. Park M, Park HR, Kim SJ, Kim MS, Kong KH, Kim HS, Gong EJ, Kim ME, Kim HS, Lee BM, Lee J. Risk assessment for the combinational effects of food color additives neural progenitor cells and hippocampal neurogenesis. J Toxicol Environ Health A. 2009. 72(21-22):1412–1423.
26. Park SK, Lee TS, Park SK. Estimation of daily dietary intake of food red colors - food red No. 2, No. 3 and No. 40 -. J Korean Soc Food Sci Nutr. 2005. 34(1):75–80.
27. Seo YS, Chung YJ. The effect of nutrition education on the improvement of psychosocial factors related to vegetable and fruit intake of elementary school children in pre-action stages. Korean J Nutr. 2010. 43(6):597–606.
28. World Health Organization. Food and Agriculture Organization of the United Nations. Evaluation of certain food additives. Seventy-first report of the joint FAO/WHO Expert Committee on Food Additives. World Health Organ Tech Rep Ser. 2010. (956):1–80.
29. Williamson CS. Food additives and hyperactivity in children. Nutr Bulletin. 2008. 33(1):4–7.
TOOLS
Similar articles