Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model

사회인지론과 건강신념모델을 적용한 저소득층 아동 대상 영양교육 프로그램 개발

  • Lee, Saes-byoul (Department of Food and Nutrition, Kyung Hee University) ;
  • Jeong, Yu-Ri (Department of Food and Nutrition, Kyung Hee University) ;
  • Ahn, Hyo-Jin (Department of Food and Nutrition, Kyung Hee University) ;
  • Ahn, Min-Ji (Department of Food and Nutrition, Kyung Hee University) ;
  • Ryu, Su-A (Department of Food and Nutrition, Kyung Hee University) ;
  • Kang, Nam-E (Department of Food and Nutrition, Eulji University) ;
  • Oh, Se-Young (Department of Food and Nutrition, Kyung Hee University)
  • 이샛별 (경희대학교 생활과학대학 식품영양학과) ;
  • 정유리 (경희대학교 생활과학대학 식품영양학과) ;
  • 안효진 (경희대학교 생활과학대학 식품영양학과) ;
  • 안민지 (경희대학교 생활과학대학 식품영양학과) ;
  • 유수아 (경희대학교 생활과학대학 식품영양학과) ;
  • 강남이 (을지대학교 보건산업대학 식품영양학과) ;
  • 오세영 (경희대학교 생활과학대학 식품영양학과)
  • Received : 2015.06.01
  • Accepted : 2015.06.27
  • Published : 2015.06.30
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Abstract

Objectives: Based on individual and environmental characteristics of low-income children, we developed a nutrition education program for school-aged children from low-income families according to effective use in social welfare centers. Methods: We conducted in-depth group interviews to assess program needs in 28 participants, 10 low-income school-aged children and 9 of their care givers, 9 social workers and 9 care-givers. Theoretical backgrounds of our program were heath belief model and social cognitive theory considering motivation, action and environment characteristics. Results: Based on the findings of this qualitative study, we developed major program themes and contents. Five selected key themes were 'balanced diet', 'processed food', 'food hygiene and safety', 'Korean healthy traditional diet', and 'family cooking' to induce changes in dietary behaviors. Main findings of in-depth group interviews included 'child's active participation', 'simple and easy to understand messages', and 'environmental constraints' such as a lack of child care at home, limited budget of social welfare centers, and less qualified educators for nutrition and health. Each lesson was constructed as a 1-hour program particularly emphasizing activity-based programs, including cooking and teamwork exercises. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding diet behavior. Conclusions: We developed a nutrition education programthat is rarely available for low-income children in Korea, considering theoretical bases. Further studies are needed to validate our program.

Keywords

References

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