Journal List > Korean J Community Nutr > v.20(4) > 1038507

Kwak, Woo, Lee, and Lee: A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province

Abstract

Objectives

A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents.

Methods

This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT).

Results

The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001).

Conclusions

These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

Figures and Tables

Table 1

Characteristics of the subjects

kjcn-20-259-i001

1) Criterion for dividing the group (Q: Do you like eating vegetables?. A: 'Yes')

2) Criterion for dividing the group (Q: Do you like eating vegetables?, A: 'No')

3) p-value by χ2-test, independent t-test

4) N (%)

5) Mean±SD

Table 2

Comparison of vegetables preference between the groups

kjcn-20-259-i002

1) Mean ±SD ('1'- strongly dislike, '2'-dislike, '3'-like, '4'- strongly like)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 3

The reasons to prefer vegetables of subjects1)

kjcn-20-259-i003

Multiple response, 2) Responses of only vegetable preference group, 3) N (%), 4) Responses of only vegetable non-preference group

Table 4

Comparison of dietary habits between the groups

kjcn-20-259-i004

N (%), *: p < 0.05, **: p < 0.01, ***: p < 0.001 by χ2-test

Table 5

Comparison of the practice rate of dietary action guide between the groups

kjcn-20-259-i005

1) Mean ±SD ( '1'- strongly disagree, '2'-disagree, '3'-neither disagree nor agree, '4'-agree, '5'- strongly agree)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 6

Comparison of personal factors between the groups

kjcn-20-259-i006

1) Mean ±SD ('1'-strongly disagree, '2'-disagree, '3'-agree, '4'- strongly agree)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 7

Comparison of nutrition knowledge between the groups

kjcn-20-259-i007

1) Mean ±SD ('1'-right, '0'-wrong, total score=10)

*: p < 0.05, **: p < 0.01 by independent t-test

Table 8

Comparison of environmental factors between the groups

kjcn-20-259-i008

1) Mean ±SD ('1'-strongly disagree, '2'-disagree, '3'-agree, '4'- strongly agree)

2) Items reversed for scoring

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 9

Multiple regression analysis between vegetables preference and influencing factors

kjcn-20-259-i009

Dependent variable : vegetables preference

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by multiple regression analysis

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