Development of healthy Han-sik nutrition education program featuring consumption of Korean foods for prevention of metabolic syndrome in Korean adults

Minji Kang; Hee Young Paik; Gyung-Ah Wie; Hyojee Joung

doi:10.4163/kjn.2012.45.6.552

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Kang, Paik, Wie, and Joung: Development of healthy Han-sik nutrition education program featuring consumption of Korean foods for prevention of metabolic syndrome in Korean adults

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2012; 45(6): 552-561.

Published online: 31 December 2012

DOI: https://doi.org/10.4163/kjn.2012.45.6.552

Development of healthy Han-sik nutrition education program featuring consumption of Korean foods for prevention of metabolic syndrome in Korean adults

Minji Kang¹, Hee Young Paik¹, Gyung-Ah Wie², Hyojee Joung³

¹Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea.

²Department of Clinical Nutrition, Research Institute & Hospital, National Cancer Center, Goyang 410-769, Korea.

³Graduate School of Public Health, Seoul National University, Seoul 151-742, Korea.

To whom correspondence should be addressed. (hjjoung@snu.ac.kr)

Received 13 November 2012 Revised 24 November 2012 Accepted 10 December 2012

(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

Metabolic syndrome is a cluster of metabolic risk factors associated with increased risk of cardiovascular diseases. Recently, the prevalence of metabolic syndrome has increased in Korea. The aim of this study was to develop a Healthy Han-sik Nutrition Education Program (HHNEP) based on commonly recognized Korean foods in order to decrease metabolic syndrome risks. The target population of the HHNEP is adults with metabolic risk factors. The initial version of the HHNEP was developed based on a review of literature and various dietary guidelines by expert committees as well as the results of a survey on the perception of common Korean dishes and foods as Han-sik. The focus group discussion conducted of nine participants from the target population. After minor modification, the final version was developed. The contents included five sections: 1) aims, 2) introduction of Korean Food Guidance System, 3) cholesterol contents in food, 4) menu planning method using Han-sik, and 5) examples of daily Han-sik menu. The Han-sik list was selected based on the results from a Han-sik perception answered by 35 Korean adults aged 30-60 years using 517 frequently consumed Korean foods from the fourth Korea National Health and Nutrition Examination Survey. The nutrition education program was developed based on scientific evidence for the prevention of metabolic syndrome and focuses on tailoring education to an individual's dietary problems. Educational method was developed by a group of expert committees based in planned behavior theory and related research results. The education method consisted of assessment of current diet, four face-to-face nutrition education sessions over 8 weeks, and evaluation after 8 and 16 weeks. Initial version of nutrition education materials and methods was tested for feasibility by a select group of nine Korean healthy adults. Successful implementation of the program would include application by nutritional professionals at the health promotion center of the hospitals, public health center, and work sites. Intervention studies are needed to evaluate the feasibility and effectiveness of this program before large-scale applications.

Keywords: metabolic syndrome, nutrition education program, Han-sik (Korean foods)

Figures and Tables

Fig. 1

Healthy Han-sik Nutrition Education Program (HHNEP) development process.

Fig. 2

Recommended serving for each food group in the Korean Food Guidance System.

Fig. 3

Example of Healthy Han-sik Nutrition Education Program (HHNEP): The serving size in Food Guidance System.

Fig. 4

Example of Healthy Han-sik Nutrition Education Program (HHNEP): Menu planning method using Han-sik.

Fig. 5

Example of Healthy Han-sik Nutrition Education Program (HHNEP): Examples of daily menu based on Han-sik.

Fig. 6

Flow of Healthy Han-sik Nutrition Education Program (HHNEP).

Table 1

Establishment of goals of Healthy Han-sik Nutrition Education Program (HHNEP)

Table 2

Han-sik perception rate of dishes and foods included in the menu planning

1) Percentage of positive response (yes) in Han-sik perception survey

Notes

This work is carried out with the support of 'Research Program for Agricultural Science and Technology Development', National Academy of Agricultural Science, Rural Development Administration, Republic of Korea (Project No. PJ007211).

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