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Nam, Woo, Cho, Choi, Back, Yoon, Lee, Lee, and Lee: Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2011; 16(5): 580-591.

Published online: 31 October 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.5.580

Effects of Nutritional Education Practice Program for Cardiocerebrovascular High-risk Group at the Education Information Center

Hang Me Nam1, Seung Hee Woo1, Young Ji Cho1, Yun Jung Choi2, Su Yeon Back1, So Yeon Yoon1, Jin Young Lee1, Jung-Jeung Lee1, 3, Hye Jin Lee1

1KHyDDI (Korea Hypertension Diabetes Daegu Intiative) Project, Deagu, Korea.

2Division of Chronic Disease Control, Korea Centers for Disease Control & Prevention, Osong, Chungbuk, Korea.

3Department of Preventive Medicine & Public Health School of Medicine, Keimyung University, Daegu, Korea.

Corresponding author: Hye Jin Lee, Korea Hypertension Diabetes Daegu Intiative Project 376-25 Samdeok-dong 3(sam)-ga, Jung-gu, Daegu 700-413, Korea. Tel: (053)428-0109, Fax: (053)422-9436, garden_1@hanmail.net

Received 30 September 2011       Revised 12 October 2011       Accepted 12 October 2011

Copyright © 2011 The Korean Society of Community Nutrition

Abstract

This research was performed to investigate the effects of NEP (Nutritional Education Practice) program developed by KHyDDI (Korea Hypertension Diabetes Daegu Initiative) for hypertension and diabetes patients. The subjects were 116 patients (hypertension 70, diabetes 46) who had completed basic education program at the education information center and four-session program was implemented for them. Nutrient intake was analyzed and compared before and after the program by 24-hr recall method and evaluate weight, waist circumference, body fat, blood pressure and eating habits in terms of nutrition knowledge, eating behavior, salty taste assessment. The improved results after the program were observed in weight, waist circumference, body fat ratio, blood pressure, slightly salty taste in salty taste assessment, nutrition knowledge, eating behavior, sodium, energy, carbohydrate and protein intake ratio to total energy (p < 0.001). Therefore, this program is effective in the improvement of weight, waist circumference and eating behavior, and the continued management would lead to the prevention of cardio-cerebrovascular diseases in the community.

Keywords: effect, nutritional education practice program, hypertension and diabetes, cardiocerebrovascular high risk

Figures and Tables

Table 1
KHyDDI NEP Program1)
kjcn-16-580-i001

1) Korea Hypertension Diabetes Daegu Intiative Nutritional Education Practice Program

2) Salty taste material by Daegu Metropolitan City Salt Reduction Project (Patent No. 10-2007-0116957)

Table 2
General characteristics of subjects
kjcn-16-580-i002

1) Values are Mean ± SD

2) N (%)

Table 3
Comparison of anthropometric data and blood pressure
kjcn-16-580-i003

1) Values are Mean ± SD

2) **: p < 0.01, ***: p < 0.001 by paired t-test

3) Body Mass Index

4) Systolic blood pressure

5) Diastolic blood pressure

Table 4
Comparison of salty taste assessment
kjcn-16-580-i004

1) N (%)

2) **: p < 0.01, ***: p < 0.001 by χ2-test

Table 5
Comparison of nutrition knowledge
kjcn-16-580-i005

1) Correct answer's percentage

2) **: p < 0.01, ***: p < 0.001 by χ2-test

3) Values are Mean ± SD

4) †††: p < 0.001 by paired t-test

5) Higher score indicates having more nutrition knowledge, with a possible score of 0 - 10

Table 6
Comparison of eating behavior
kjcn-16-580-i006

1) N (%)

2) **: p < 0.01, ***: p < 0.001 by c2-test

3) Values are Mean ± SD

4) †††: p < 0.001 by paired t-test

5) Summated score of each item. Scores on undesirable behaviors were reversed to calculate total score.

Higher score indicates more desirable eating behavior, with a possible score from 0 to 15

Table 7
Comparison of nutrient intakes
kjcn-16-580-i007

1) Values are Mean ± SD

2) *:p < 0.05, **:p < 0.01, ***: p < 0.001 by paired t-test

Table 8
Comparison of index of nutrition quality (INQ)
kjcn-16-580-i008

1) Values are Mean ± SD

2) *: p < 0.05, **: p < 0.01, ***:p < 0.001 by paired t-test

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