Body-related Perspectives and Weight Control Methods of Korean-Chinese Nursing School Students in Yanbian, China: A Pilot Study

Overview

Journal Osong Public Health Res Perspect

Specialty Public Health

Date 2017 Sep 15

PMID 28904851

Citations 1

Authors

Jounghee Lee

Meixiang Jin

Heejung Son

Wenying Cui

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

Predictors of Weight-Control Behavior in Healthy Weight and Overweight Korean Middle-Aged Women.

Chang A, Kim S Int J Environ Res Public Health. 2022; 19(12).

PMID: 35742793 PMC: 9223894. DOI: 10.3390/ijerph19127546.

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