지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.4
- 수록면
- 140 - 151 (12page)
이용수
초록· 키워드
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Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students.
Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (≤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (≥ 2 times/week).
Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.
Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.
Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (≤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (≥ 2 times/week).
Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.
Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (31)
참고문헌 신청
Im JB, Seo BS, Lee HG, Chang YK. Life style and dietary pattern. J Korean Home Econ Assoc 1990; 28(3): 33-52
Lim YS, Park HR, Han GJ. Comparison of preference forconvenience and dietary attitude in college students by sex inSeoul and Kyunggi-do area. J Korean Diet Assoc 2005; 11(1):11-20.
Jung EY, Lim YH, Park MS, Kim MW. A survey of theconsumption of convenience foods. Korean J Community Nutr2002; 7(2): 149-155.
Choi NJ. A study of nutrient content and consumption pattern offast foods. Korean Consumer Agency; 2003 Mar.
Kim KN, Park EJ. Nutrient density of fast-food consumed by themiddle school students in Cheongju city. Korean J CommunityNutr 2005; 10(3): 271-280.
Lim YS, Park HR, Han GJ. Comparison of preference forconvenience and dietary attitude in college students by sex inSeoul and Kyunggi-do area. J Korean Diet Assoc 2005; 11(1):11-20.
Jung EY, Lim YH, Park MS, Kim MW. A survey of theconsumption of convenience foods. Korean J Community Nutr2002; 7(2): 149-155.
Choi NJ. A study of nutrient content and consumption pattern offast foods. Korean Consumer Agency; 2003 Mar.
Kim KN, Park EJ. Nutrient density of fast-food consumed by themiddle school students in Cheongju city. Korean J CommunityNutr 2005; 10(3): 271-280.
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UCI(KEPA) : I410-ECN-0101-2016-594-002844715