Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units

Se-Yeon Kim; Sook-Bae Kim

doi:10.5720/kjcn.2017.22.4.307

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Kim and Kim: Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units

Research Article

Korean Journal of Community Nutrition 2017; 22(4): 307-322.

Published online: 31 August 2017

DOI: https://doi.org/10.5720/kjcn.2017.22.4.307

Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units

Se-Yeon Kim¹, Sook-Bae Kim²

¹Department of Nutrition Services, Chonbuk National University Hospital, Jeonju, Korea.

²Department 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, sbkim@jbnu.ac.kr

Received 10 August 2017 Revised 23 August 2017 Accepted 23 August 2017

The Korean Society of Community Nutrition

(open-access):

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 examined the effects of nutrition education focused on personalized daily energy requirement and food units using Food Exchange System on anthropometric, biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes for overweight and obese in a public health center.

Methods

The subjects were 60 overweight/obese women based on BMI (educated 30 vs. noneducated 30, 50~64 years). Educated group was provided individual and/or group lessons (40 min/ lesson/week, 5 week), ‘Introduction: obese & health’, ‘6 nutrients and 6 food groups’, ‘My obesity & daily needed energy’, ‘Meal planning for personalized daily energy and food units using Food Exchange Systems’, and ‘Smart food choices’. After education, we examined the differences in anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes between educated group and non-educated group.

Results

After nutrition education, in the educated group, there were improvements on anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes in the educated group compared to the non-educated group. We observed a decrease in the mean weight, total cholesterol (TC) and the incidence of overweight/obesity and hypercholesterolemia and an increase in the mean lean body mass. The scores of nutrition knowledge, ‘Function of carbohydrate, protein, vitamin, mineral’ and ‘Food Sources of fat, vitamin, mineral’ were increased. The scores of dietary attitudes, ‘Taking a joyful meal, a leisurely meal, a balanced meal, a meal with sufficient vegetables, a meal with diversity, a meal with spicy foods, a meal with overeating’ were increased. The intakes of energy, carbohydrate, fat, protein, vitamin A, thiamin, Zn and cholesterol were decreased. The scores of INQ, protein, vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, folate, Ca, P, Fe, Zn were increased.

Conclusions

The nutrition education focused on personalized daily energy requirement and food exchange unit using Food Exchange System for overweight and obese may improve food behavior, dietary intakes and symptoms of overweight and obese, even in a community health center.

Keywords: overweight and obesity, middle-aged woman, food exchange units, Food Exchange System, public community center

Figures and Tables

Table 1

Contents and tools of nutrition education

Table 2

Effect of nutrition education on anthropometric characteristics

1) Mean ±SD

2) NS: Not Significant

3) BMI: Body Mass Index, BMI = Weight (kg) / [Height (m)]², < 18.5: underweight, 18.5~22.9: normal, 23.0~24.9: overweight, ≥ 25.0: obese

4) N (%),

5) WHR: Waist/Hip

6) PBF: Percentage of body fat(%)

7) LBM: Lean Body Mass(kg)

8) By ANCOVA test

9) BMR: basal metabolic rate

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 3

Effect of nutrition education on biochemical characteristics

1) N (%)

2) NS: Not Significant

3) Fast blood sugar

4) Impaired Fasting Glucose

^*: p < 0.05, ^***: p < 0.001

Table 4

Effect of nutrition education on nutrition knowledge

1) Score: non-corrected, 0; corrected, 1

2) Mean ±SD

3) NS: Not Significant

4) By ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 5

Effect of nutrition education on dietary attitudes

1) Score: seldom, 1; often, 2; frequent, 3; always, 4

2) Mean ±SD

3) NS: Not Significant

4) (R) denotes a negatively phrased and reversely scored item

^**: p < 0.01, ^***: p < 0.001

Table 6

Effect of nutrition education on meals and snacks

1) N (%)

2) NS: Not Significant

3) By ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 7

Effects of nutrition education on nutrient intake

1) Mean ±SD

2) NS: Not Significant

3) By ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 8

Effects of nutrition education on INQ

1) INQ: index of nutritional quality

2) Mean ±SD

3) NS: Not Significant

4) By ANCOVA test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 9

Effects of nutrition education on energy, protein, fiber and vitamins intake

1) N (%)

2) NS: Not Significant

3) EAR: Estimated Average Requirement

4) RNI: Recommended Nutrient Intake

5) AI: Adequate Intake

6) UL: Tolerable Upper Intake Level

^*: p < 0.05, ^**: p < 0.01

Table 10

Effects of nutrition education on mineral intake

1) N (%)

2) NS: Not Significant

3) EAR: Estimated Average Requirement

4) RNI: Recommended Nutrient Intake

5) UL: Tolerable Upper Intake Level

6) AI: Adequate Intake,

^**: p < 0.01

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ORCID iDs: Sook-Bae Kim
https://orcid.org/0000-0002-8385-3687
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