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Jounghee Lee 6 Articles
Prevalence and correlates of highly caffeinated beverage consumption among Korean adolescents
Ho-Kyung Kwak, Jaesin Sa, Siyoung Choe, Jean-Philippe Chaput, Joon Chung, Gayle Cummings, Jounghee Lee
Osong Public Health Res Perspect. 2021;12(6):374-384.   Published online November 23, 2021
DOI: https://doi.org/10.24171/j.phrp.2021.0013
  • 7,115 View
  • 71 Download
AbstractAbstract PDF
Objectives
The purposes of this study were to (1) examine the multi-year prevalence of highly caffeinated beverage (HCB) consumption, (2) identify sex differences in the prevalence, and (3) investigate relationships between HCB consumption and behavioral characteristics in a nationally representative sample of Korean adolescents.
Methods
Data from the Korea Youth Risk Behavior Web-based Survey (2014–2017) were analyzed.
Results
HCB consumption was higher in 2017 than 2014 (23.9% vs. 12.0%), and higher among boys than girls (17.2% vs. 13.1%). HCB drinkers were more likely to (1) be boys, (2) be overweight or obese, (3) use alcohol and tobacco, (4) consume soda at least once per week, (5) consume sweetened beverages at least once per week, (6) have seriously considered suicide during the past 12 months, and (7) have attempted suicide during the past 12 months (p<0.05 for all).
Conclusion
Effective programs to curb HCB consumption among Korean adolescents need to be established.
Sex differences in weight perception and weight gain among Black college students in the USA
Jounghee Lee, Jaesin Sa, Jean-Philippe Chaput, James Heimdal, Beatrice Nelson, Beom-Young Cho, Elizabeth Kwon
Osong Public Health Res Perspect. 2021;12(2):96-104.   Published online April 29, 2021
DOI: https://doi.org/10.24171/j.phrp.2021.12.2.07
  • 2,606 View
  • 96 Download
AbstractAbstract PDF
Objectives
The aims of this study were to examine the prevalence of overweight/obesity and to explore sex differences in body weight perceptions and correlates of weight gain among Black students at 2 historically Black colleges and universities (HBCUs) in the USA.
Methods
Participants completed a paper-based survey, and their height and weight were measured (67% completion rate).
Results
The overweight and obesity rates were 33.8% and 26.9%, respectively. More females than males accurately assessed their weight (p<0.05). Body weight underestimation was associated with male sex, excellent/very good perceived overall health, and not being informed by a doctor of having overweight or obesity (p<0.01). Higher odds of ≥5% weight gain were related to female sex, living on campus, and not being informed by a doctor of having overweight or obesity (p<0.05).
Conclusion
Given the high overweight and obesity rates among Black students, HBCUs in the USA should develop intervention strategies for the prevention and management of overweight and obesity. College health educators at HBCUs need to provide regular check-ups or health screenings that help male students perceive their weight accurately and prevent weight underestimation. It is important for HBCUs to monitor and address weight gain among Black students as early as possible.
Body-related Perspectives and Weight Control Methods of Korean-Chinese Nursing School Students in Yanbian, China: A Pilot Study
Jounghee Lee, Meixiang Jin, Heejung Son, Wenying Cui
Osong Public Health Res Perspect. 2017;8(4):275-281.   Published online August 31, 2017
DOI: https://doi.org/10.24171/j.phrp.2017.8.4.08
  • 2,089 View
  • 21 Download
  • 2 Citations
AbstractAbstract PDF
Objectives

This study aimed at identifying the current nutrition knowledge, body-related perspectives, and weight control behaviors of Korean-Chinese college students.

Methods

We conducted a pilot study by employing a healthy weight education program targeting Korean-Chinese nursing school students at the Yanbian University of Science and Technology in Yanbian, China.

Results

This pilot study included 40 participants (38 women and 2 men; mean age, 20.5 years). The current weight status of the participants was as follows: 7.9% underweight, 78.9% normal weight, 7.9% overweight, and 5.3% obese. However, nearly two-thirds of the participants were dissatisfied with their current body size (43.6% a little dissatisfied; 20.5% very dissatisfied). Fifty percent of the participants perceived their current body size as being either slightly fat (35.0%) or very fat (15.0%). The following unhealthy weight control methods were commonly used among the 24 participants who practiced weight control: (1) laxatives or diuretics (91.7%), (2) saunas or spas (87.5%), and (3) a one-food diet (79.2%). In addition, the nutrition knowledge of the participants increased by 24 points from 117 points (pretest) to 141 points (posttest) through the healthy weight education program.

Conclusion

The findings of this study indicate an urgent need to educate Korean-Chinese college students on healthy weight control methods and body-related perspectives.

Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China
Jounghee Lee, Wenying Cui, Meixiang Jin
Osong Public Health Res Perspect. 2017;8(3):185-194.   Published online June 30, 2017
DOI: https://doi.org/10.24171/j.phrp.2017.8.3.05
  • 1,968 View
  • 29 Download
  • 3 Citations
AbstractAbstract PDF
Objectives

This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China.

Methods

We conducted this pilot study using both descriptive research and a focus group interview at the elderly community center in Yanbian.

Results

In total, 21 elderly Korean–Chinese (average age, 71 years) were examined. The findings showed that the top three barriers to sodium reduction were 1) the difficulties associated with having meals with others, 2) a preference for liquid based-dishes, and 3) the lack of taste in low-sodium dishes. Although the participants strongly believed that a reduced-sodium diet would improve their health, they were poorly aware of the amount of sodium in various foods and dishes. In particular, the focus group interviews with eight participants (mean age, 67 years) revealed that salt-preserved foods (e.g., Korean pickled cabbage called ‘kimchi’ and soybean paste) were frequently consumed as part of their food culture, and that very salty dishes were served at restaurants, both of which lead to a high sodium intake.

Conclusion

This study provides useful preliminary data to help design a nutrition intervention program for sodium reduction that targets the elderly Korean–Chinese population in China.

Development of a Food Safety and Nutrition Education Program for Adolescents by Applying Social Cognitive Theory
Jounghee Lee, Soyeon Jeong, Gyeongah Ko, Hyunshin Park, Youngsook Ko
Osong Public Health Res Perspect. 2016;7(4):248-260.   Published online August 31, 2016
DOI: https://doi.org/10.1016/j.phrp.2016.05.005
  • 1,543 View
  • 17 Download
  • 7 Citations
AbstractAbstract PDF
Objectives
The purpose of this study was to develop an educational model regarding food safety and nutrition. In particular, we aimed to develop educational materials, such as middle- and high-school textbooks, a teacher’s guidebook, and school posters, by applying social cognitive theory.
Methods
To develop a food safety and nutrition education program, we took into account diverse factors influencing an individual’s behavior, such as personal, behavioral, and environmental factors, based on social cognitive theory. We also conducted a pilot study of the educational materials targeting middle-school students (n = 26), high-school students (n = 24), and dietitians (n = 13) regarding comprehension level, content, design, and quality by employing the 5-point Likert scale in May 2016.
Results
The food safety and nutrition education program covered six themes: (1) caffeine; (2) food additives; (3) foodborne illness; (4) nutrition and meal planning; (5) obesity and eating disorders; and (6) nutrition labeling. Each class activity was created to improve self-efficacy by setting one’s own goal and to increase self-control by monitoring one’s dietary intake. We also considered environmental factors by creating school posters and leaflets to educate teachers and parents. The overall evaluation score for the textbook was 4.0 points among middle- and high-school students, and 4.5 points among dietitians.
Conclusion
This study provides a useful program model that could serve as a guide to develop educational materials for nutrition-related subjects in the curriculum. This program model was created to increase awareness of nutrition problems and self-efficacy. This program also helped to improve nutrition management skills and to promote a healthy eating environment in middle- and high-school students.
Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
Jounghee Lee, Sohyun Park
Osong Public Health Res Perspect. 2016;7(2):119-126.   Published online April 30, 2016
DOI: https://doi.org/10.1016/j.phrp.2015.12.011
  • 1,413 View
  • 14 Download
  • 3 Citations
AbstractAbstract PDF
Objectives
The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel.
Methods
We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests.
Results
This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias.
Conclusion
To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.

PHRP : Osong Public Health and Research Perspectives