J Nutr Health.  2015 Oct;48(5):441-450. 10.4163/jnh.2015.48.5.441.

A study on hypertension relevant nutritional knowledge and dietary practices in Chinese college students studying in South Korea

• Sun Z
• Cho W

• KMID: 2209878
• DOI: http://doi.org/10.4163/jnh.2015.48.5.441

Abstract

PURPOSE
The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea.
METHODS
We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension.
RESULTS
The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake.
CONCLUSION
Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

Keyword

Chinese college students; hypertension and sodium relevant knowledge; behavior change stage; dietary practices

MeSH Terms

Asian Continental Ancestry Group*
Eating
Education
Humans
Hypertension*
Korea*
Sodium
Sodium

Figure

• 

  Fig. 1 Relations of salty processed food intake frequency according to behavior change stages

Reference

1. Seo YI, Kim MR, Kim EY, Chae JE, Yoon NK. A study on strengthening university plan of foreign students management and support system. Seoul: Korean Educational Development Institute;2012.

2. Lee BK, Lee JH. Evaluation of dietary variety by food habits in female university students. Korean J Food Nutr. 2011; 24(4):687–701.

3. Gaowei , Kim S, Chang N, Kim KN. Dietary behavior and nutritional status among Chinese female college students residing in Korea. Korean J Nutr. 2013; 46(2):177–185.

4. Lee MS, Kwak CS. The comparison in daily intake of nutrients, quality of diets and dietary habits between male and female college students in Daejeon. Korean J Community Nutr. 2006; 11(1):39–51.

5. You JS, Chin JH, Kim MJ, Chang KJ. College students' dietary behavior, health-related lifestyles and nutrient intake status by physical activity levels using international physical activity questionnaire (IPAQ) in Incheon area. Korean J Nutr. 2008; 41(8):818–831.

6. Guo JL, Kim SK, Kim JW, Kim MH, Kim SN, Kim SB. Effects of nutrition education for Chinese college students in Korea: focused on personalized daily energy requirement and food exchange units. Korean J Community Nutr. 2013; 18(6):565–576.

7. Chung EJ, Shim E. Salt-related dietary behaviors and sodium intakes of university students in Gyeonggi-do. J Korean Soc Food Sci Nutr. 2008; 37(5):578–588.

8. Ministry of Health of the People's Republic of China. China national health and nutrition examination survey 2002 [Internet]. Beijing: Ministry of Health of the People's Republic of China;2004. cited 2013 Aug 29. Available from: http://wenku.baidu.com/link?url=bWjMOoG8QdNUp4OjTulwpsKja2RW8ZjqujEnF0sFwSpc-KzE203LFWRvd_yW6PUVbVoB_Jb8eoF6NwQHhvkIVeFtDa5ytOFtHe4BnX_Cila.

9. Lee DT, Lee YS. The age-related trend in blood pressure and the prevalence of hypertension in Korean adults. J Life Sci. 2012; 22(2):148–155.

10. Eom AY. Influencing factors on health realted to quality of life in hypertension patients. J Korean Biol Nurs Sci. 2009; 11(2):136–142.

11. Park EM, Hwang BY, Chung TY. Adjustment of international undergraduates from China to academic life in South Korea. Korean J Youth Couns. 2010; 18(2):205–223.

12. Kim HK, Son YJ, Lee MR, Lim KC, Chang HK, Han SJ, Yang NY, Yoo MR, Ko EJ. Predictors of acculturative stress among Chinese students in Korea. J Korean Acad Adult Nurs. 2010; 22(2):143–152.

13. Lee NY, Han J. Health status of international students in Korea. J East West Nurs Res. 2011; 17(1):48–56.

14. Ha KH. Survey of Korean food acknowledgement and preference by Chinese students in Daejeon. Korean J Food Nutr. 2010; 23(2):186–195.

15. National Health and Family Planning Commission of People's Republic of China. Criteria of weight for adults [Internet]. Beijing: National Health and Family Planning Commission of People's Republic of China;2013. cited 2013 Apr 18. Available from: http://www.nhfpc.gov.cn/ewebeditor/uploadfile/2013/08/20130808135715967.pdf.

16. Jang JY, Kim MJ, Han JS. A study on food frequency, dietary habits and nutrition knowledge of the elderly who intake high sodium. J Korean Soc Food Sci Nutr. 2009; 38(10):1362–1372.

17. Yim KS. The effects of a nutrition education program for hypertensive female elderly at the public health center. Korean J Community Nutr. 2008; 13(5):640–652.

18. Kim KN, Lee KS. Nutrition knowledge, dietary attitudes and food behaviors of college student. Korean J Community Nutr. 1996; 1(1):89–99.

19. Son SM, Kim MJ. Nutritional status and utilization of public health center of elderly. Korean J Community Nutr. 2001; 6(2):218–226.

20. Yim KS, Min YH, Lee TY. Evaluations of the elderly nutrition improvement program in the community health center: effects of nutrition counseling and education program on elderly dietary behavior. J Korean Diet Assoc. 1997; 3(2):197–210.

21. Cho K, Kwon S. A comparative study on food habits and nutrient intakes with body mass index of hypertensive patients commuting to a local health center. J Korean Diet Assoc. 2002; 8(2):185–198.

22. Son SM, Huh GY, Lee HS. Development and evaluation of validity of dish frequency questionnaire (DFQ) and short DFQ using Na index for estimation of habitual sodium intake. Korean J Community Nutr. 2005; 10(5):677–692.

23. Writing group of 2010 Chinese guidelines for the management of hypertension [Internet]. Beijing: Chinese Hypertension League;2011. cited 2011 Mar 11. Available from: http://www.bhli.org.cn/uploadpic/pdf/20150320020336_49221.pdf.

24. Lee SH. Relationship of awareness of hypertension and stages of changes, eating behaviors, and nutritional knowledge in male workers [dissertation]. Daegu: Keimyung University;2011.

25. Chung SH. Nutritional knowledge of preventing cancer and dietary practice according to dietary behavior change stage [dissertation]. Seoul: Ewha Womans University;2009.

26. Reynolds KD, Hinton AW, Shewchuk RM, Hickey CA. Social cognitive model of fruit and vegetable consumption in elementary school children. J Nutr Educ. 1999; 31(1):23–30.

27. Van Horn L, Dolecek TA, Grandits GA, Skweres L. Adherence to dietary recommendations in the special intervention group in the Multiple Risk Factor Intervention Trial. Am J Clin Nutr. 1997; 65:1 Suppl. 289S–304S.

28. Park HO, Hong MS, Sohn CY. Survey on nutrition knowledge, food behaviors, and food frequency of sodium intake in Korean university students. J East Asian Soc Diet Life. 2015; 25(1):12–19.

29. Lee KH, Lee SS, Kim YK, Lee KA. The preference, knowledge and intake of sodium in different grade of elementary school students. J Korean Pract Arts Educ. 2012; 25(4):41–58.

30. Rho J, Kim H. A study on the knowledge, dietary behavior related to sodium, attitudes towards a low-salt diet of adults in the Jeonbuk area. Korean J Hum Ecol. 2013; 22(4):693–705.

31. Ahn SH, Kwon JS, Kim K, Yoon JS, Kang BW, Kim JW, Heo S, Cho HY, Kim HK. Study on the eating habits and practicability of guidelines for reducing sodium intake according to the stage of change in housewives. Korean J Community Nutr. 2012; 17(6):724–736.

32. Kwon SO, Oh SY. Analyses on the factors related to stages of dietary behavioral changes among child bearing aged women. Korean J Nutr. 2003; 36(7):759–768.

33. Chung SJ, Kim WY. Nutrition knowledge and food habits of housewives. J Korean Home Econ Assoc. 1985; 23(4):101–108.

34. Kim KH. A study of the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of university students in the Gwangju area. Korean J Community Nutr. 2003; 8(2):181–191.

35. Lee SH, Ryu HK. A comparative analysis of salt-related dietary patterns accroding to the sodium intake of college students in Busan. Korean J Community Living Sci. 2015; 26(1):167–176.

36. Yoo SJ, Jung LH. A study on food involvement and dietary behavior of middle school students in Naju area. J Korean Home Econ Educ Assoc. 2008; 20(1):63–83.

37. Lee YO, Choi YH. Factors affecting the preventive behavior of cardiocerebrovascular disease in blue color workers. Korean J Rehabil Nurs. 2013; 16(1):63–70.