kjn Korean Journal of Nutrition Korean J Nutr 0367-6463 2005-7121 The Korean Nutrition Society 10.4163/kjn.2013.46.2.166 kjn-46-166 Original Article Consumption of health functional food and dietary habits, nutrient intake and dietary quality of college students in Incheon KimSo Young YouJeong Soon ChangKyung Ja § Department of Food and Nutrition, College of Human Ecology, Inha University, Incheon 402-751, Korea §To whom correspondence should be addressed. E-mail: kjchang@inha.ac.kr 12013 812013 462 166176 17112012 21122012 26132013 Copyright © 2013 The Korean Nutrition Society 2013 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract

The purpose of this study was to investigate consumption of health functional food (HFF) and dietary habits, nutrient intake, and dietary quality by HFF consumption in college students. The subjects of this study included 283 college students (179 males and 104 females) in Incheon metropolitan city. The cross-sectional study was conducted using self-reported questionnaires, including kinds of HFF consumed, motivation for purchase, reason for consumption, effect after consumption, reason for no consumption, and dietary habits. A three-day recall method was used for dietary assessment. Dietary qualities were assessed using nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and nutrient density (ND) values. The percentage of HFF consumption was 40.2% in males and 50.0% in females. The main kinds of HFF consumed by males were vitamins and minerals, red ginseng, protein, and omega-3 fatty acid, in that order. HFF consumed by females were vitamins and minerals, red ginseng, omega-3 fatty acid, and individually approved functional ingredients, in that order. The main motivation for purchase of HFF was recommendation of family and relatives (males 76.4% and females 78.8%). The main reason for consumption of HFF was health promotion (males 67.7% and females 63.5%) and the main reason for no consumption of HFF was not having a health problem (males 49.5% and females 46.2%). The dietary habit score for ‛eat the milk or dairy product everyday’ (p ＜ 0.05) in females was significantly higher in HFF consumers, compared to HFF non-consumers. In males, the ND of vitamin B1 (p ＜ 0.05) in HFF consumers was significantly higher compared to HFF non-consumers. In females, HFF consumers showed a significantly higher ND of vitamin B2 (p ＜ 0.05) and Ca (p ＜ 0.01), compared to HFF non-consumers. Regardless of HFF consumption, the NAR of vitamin C, folic acid, and Ca was less than 0.7. These results suggest the need for nutrition education for college students in order to improve dietary habits and for balanced nutritional status, and to provide correct information on HFF.

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Kinds of health functional food consumed by the subjects. ∗: Superscripts are significantly different between gender by chi-square test (∗: p ＜ 0.05).

General characteristics and health-related lifestyle of the subjects

Variables Male (n = 179) Female (n = 104) t-value or χ 2-value
Age (years) 22.9 ± 2.0 1) 21.1 ± 1.9 07.432∗∗∗2)
Type of residence      
 Living with family 101 (56.4)2) 76 (73.1) 07.798∗
 Preparation of own meals 052 (29.1) 19 (18.3)  
 Dormitory or etc. 026 (14.5) 09 (08.7)  
Pocket money (1,000 won/month)      
 ＜ 200 041 (22.9) 22 (21.2) 00.119
 200-400 109 (60.9) 65 (62.5)  
 ≥400 029 (16.2) 17 (16.3)  
Eating out (times/week)      
 ≤1 037 (20.7) 21 (20.2) 00.015
 2-4 102 (57.0) 60 (57.7)  
 ≥5 040 (22.1) 23 (22.1)  
Frequency of exercise (times/week)      
 None 002 (23.5) 04 (61.5) 41.179∗∗∗
 1-2 084 (46.9) 25 (24.0)  
 ≥3 053 (29.6) 15 (14.4)  
Frequency of alcohol drinking (times/week)      
 None 005 (19.6) 41 (39.4) 00.173∗∗
 ≤1 090 (50.3) 43 (41.3)  
 2-4 051 (28.5) 16 (17.0)  
 ≥5 003 (01.7) 03 (02.9)  

Mean ± SD

n (%) Superscripts are significantly different between gender by Student t-test or chi-square test

p ＜ 0.05

p ＜ 0.01

p ＜ 0.001).

Anthropometric parameters of the subjects

Variables Male (n = 179) Female (n = 104) t-value or χ 2-value
Height (cm) 174.7 ± 6.4 1) 160.8 ± 4.6 -19.53∗∗∗2)
Weight (kg) 071.5 ± 10.4 053.9 ± 6.4 -15.61∗∗∗
Percent body fat (%) 018.9 ± 11.0 027.9 ± 4.5 0-7.88∗∗∗
BMI 2) (kg/m 023.4 ± 03.5 020.9 ± 2.2 -06.75∗∗∗
  Underweight 06 (03.4) 009 (08.7)  
  Normal 84 (46.9) 078 (75.0) -35.165∗∗∗
  Overweight 41 (22.9) 013 (12.5)
  Obesity 48 (26.8) 004 (03.8)  

Mean ± SD

BMI: Body Mass Index Superscripts are significantly different between gender by Student t-test or chi-square test

p ＜ 0.001).

Motivation for purchase, reason for consumption and effect after consumption of functional food purchase

Variables Male (n = 72) Female (n = 52)
Motivation for health functional food purchase NS1)    
 Recommendation of family or relatives 55 (76.4) 2) 41 (78.8)
 Advertise (TV, internet, newspaper, magazine and etc.) 10 (13.9) 05 (09.6)
 Recommendation of expert such as doctors and pharmacist or salespeople 02 (02.8) 03 (05.8)
 Others 05 (06.9) 03 (05.8)
Reason for consumption    
 Health promotion 48 (66.7) 33 (63.5)
 Disease treatment or prevention 08 (11.1) 07 (13.5)
 Weight or beauty management 08 (11.1) 07 (13.5)
 Others 08 (11.1) 05 (09.5)
Effect after consumption    
 Very effective 06 (08.3) 02 (03.8)
 Effective 35 (48.6) 26 (50.0)
 Little effective 08 (11.1) 09 (17.3)
 Not sure 23 (31.9) 15 (28.8)

NS: not significant by chi-square test 2

n (%)

Reason for no consumption of health functional food

Variables Male (n = 107) Female (n = 52)
Have no health problem NS1) 53 (49.5) 2) 24 (46.2)
Doubt on effectiveness 23 (21.5) 09 (17.3)
Enough healthy dietary habbits 15 (14.0) 12 (23.1)
Expensive price 06 (05.6) 03 (05.8)
Others 10 (09.4) 04 (07.7)

NS: not significant by chi-square test

n (%)

Dietary habit scores of the subjects

Variables Male Female
Consumers (n = 72) Non consumers (n = 107) Total (n = 179) Consumers (n = 52) Non consumers (n = 52) Total (n = 104)
Eat breakfast regularly 03.4 ± 1.3 1) 3.4 ± 1.2 03.4 ± 1.3 03.6 ± 1.3 03.3 ± 1.2 03.4 ± 1.3
Eat meals at regular times 03.2 ± 1.1 3.2 ± 1.1 03.2 ± 1.1 02.8 ± 0.9 03.0 ± 1.1 03.0 ± 1.1
Take enough time to have meals 02.5 ± 1.1 2.6 ± 1.1 02.6 ± 1.1 02.8 ± 1.0 03.3 ± 1.1∗ 03.0 ± 1.2
Have meals with diverse foods 03.4 ± 0.9 3.5 ± 0.9 03.4 ± 0.9 03.1 ± 1.0 03.2 ± 0.8 03.2 ± 0.9
Eat adequate amount of meals 02.8 ± 0.9 2.9 ± 1.1 02.9 ± 1.0 02.7 ± 1.0 02.8 ± 1.0 02.8 ± 1.0
Not eat salty foods 03.0 ± 1.1 2.9 ± 1.0 02.9 ± 1.0 02.7 ± 1.0 03.1 ± 1.1 02.9 ± 1.1
Eat foods such as meat, fish, eggs, and beans more than two times a day 03.4 ± 1.1 3.5 ± 0.9 03.4 ± 1.0 03.2 ± 1.0 03.0 ± 1.1 03.1 ± 1.0
Avoide eating foods containing oil more than two times a day 03.4 ± 1.0 3.5 ± 1.0 03.5 ± 1.0 03.4 ± 1.1 03.6 ± 0.9 03.5 ± 1.0
Eat dairy product (milk, yogurt, etc) everyday 03.3 ± 1.2 3.2 ± 1.3 03.2 ± 1.2 03.1 ± 1.1 02.5 ± 1.1∗∗ 02.8 ± 1.1
Eat greenish yellow vegetable everday 03.0 ± 1.0 3.0 ± 1.1 03.0 ± 1.0 02.9 ± 1.0 02.9 ± 1.1 02.9 ± 1.0
Eat fruits everyday 02.8 ± 1.2 2.5 ± 1.1 02.6 ± 1.1 02.9 ± 1.1 02.6 ± 1.1 02.8 ± 1.1
Eat natural foods mostly 02.9 ± 0.8 2.9 ± 0.7 02.9 ± 0.8 02.6 ± 1.0 02.9 ± 0.9 02.8 ± 1.0
Purchase processed foods after identifying nutrition labels 02.2 ± 1.2 2.2 ± 1.1 02.2 ± 1.1 02.9 ± 1.2 02.6 ± 1.3 02.8 ± 1.3
Apply nutrition knowledge to daily life 03.1 ± 1.1 2.9 ± 0.9 02.9 ± 1.0 02.9 ± 1.0 02.8 ± 1.1 02.9 ± 1.0
Total score 42.5 ± 7.6 1.9 ± 6.0 42.2 ± 6.7 41.9 ± 7.3 41.7 ± 7.5 41.8 ± 7.4

Mean ± SD Superscripts are significantly different between users and nonusers by Student t-test

p ＜ 0.05

p ＜ 0.01).

Daily nutrient intakes of the subjects

Variables Male Female
Consumers (n = 72) Non consumers (n = 107) Total (n = 179) Consumers (n = 52) Non consumers (n = 52) Total (n = 104)
Energy (kcal) 1917.2 ± 399.31) 1907.1 ± 399.3 1911.1 ± 419.3 1568.8 ± 336.2 1586.4 ± 342.1 1577.6 ± 337.6
%EER 73.7 ± 15.4 73.4 ± 16.7 73.5 ± 16.1 74.7 ± 16.0 75.5 ± 16.3 75.1 ± 16.1
Protein (g) 82.6 ± 33.3 79.5 ± 25.2 80.7 ± 28.7 62.1 ± 6.6 65.4 ± 24.6 63.7 ± 21.0
%RI 150.1 ± 60.6 144.5 ± 45.7 146.8 ± 52.1 124.1 ± 33.2 130.7 ± 49.3 127.4 ± 41.9
Vit A (µgR.E) 673.6 ± 241.4 683.1 ± 323.5 679.3 ± 292.5 637.3 ± 225.3 633.1 ± 251.8 635.2 ± 237.8
%RI 89.8 ± 32.2 91.1 ± 43.1 90.6 ± 39.0 98.0 ± 34.7 97.4 ± 38.7 97.7 ± 36.6
Vit B1 (mg) 1.5 ± 0.5 1.4 ± 0.5 1.4 ± 0.5 1.1 ± 0.3 1.1 ± 0.4 1.1 ± 0.4
%RI 122.8 ± 38.1 114.2 ± 37.8 117.6 ± 38.1 96.1 ± 31.1 98.3 ± 35.9 97.2 ± 33.4
Vit B2 (mg) 1.2 ± 0.4 1.2 ± 0.4 1.2 ± 0.4 1.1 ± 0.4 1.0 ± 0.3∗ 1.0 ± 0.3
%RI 82.1 ± 24.4 79.9 ± 24.1 80.8 ± 24.2 91.0 ± 31.6 80.0 ± 24.4 85.5 ± 28.6
Niacin (mg) 18.0 ± 5.8 17.5 ± 4.8 17.7 ± 5.2 14.3 ± 4.6 14.7 ± 4.9 14.5 ± 4.7
%RI 112.3 ± 36.5 109.6 ± 30.0 110.7 ± 32.7 102.0 ± 32.6 104.6 ± 34.8 103.3 ± 33.6
Folic acid 206.1 ± 67.5 197.0 ± 69.7 200.7 ± 68.8 188.4 ± 64.8 172.5 ± 56.2 180.4 ± 61.0
 (µgDFE)            
%RI 51.5 ± 16.9 49.2 ± 17.4 50.2 ± 17.2 47.1 ± 16.2 43.1 ± 14.1 45.1 ± 15.3
Vit C (mg) 75.2 ± 39.9 74.3 ± 57.3 74.7 ± 50.9 67.0 ± 32.3 63.3 ± 34.8 65.2 ± 33.4
%RI 75.2 ± 39.9 74.3 ± 57.3 74.7 ± 50.9 67.0 ± 32.3 63.3 ± 34.8 65.2 ± 33.4
Ca (mg) 464.2 ± 166.4 480.0 ± 212.9 473.7 ± 195.2 447.8 ± 151.9 385.3 ± 120.5∗ 416.5 ± 140.0
%RI 61.9 ± 22.2 64.0 ± 28.4 63.2 ± 26.0 68.9 ± 23.4 59.3 ± 18.5 64.1 ± 21.5
P (mg) 1002.7 ± 260.7 1014.3 ± 277.3 1009.6 ± 270.0 847.0 ± 213.6 818.6 ± 214.3 832.8 ± 213.4
%RI 143.2 ± 37.2 144.9 ± 39.6 144.2 ± 38.6 121.0 ± 30.5 116.9 ± 30.6 119.0 ± 30.5
Fe (mg) 12.9 ± 5.0 12.8 ± 3.9 12.8 ± 4.3 10.9 ± 2.8 10.7 ± 3.5 10.8 ± 3.2
%RI 128.7 ± 49.5 127.6 ± 38.6 128.1 ± 43.2 78.2 ± 20.3 76.6 ± 25.0 77.4 ± 22.7

Mean ± SD Superscripts are significantly different between users and nonusers by Student t-test

p ＜ 0.05).

Nutrient adequacy ratio (NAR) and Mean nutrient adequacy ratio (MAR) of the subjects

Variables Male Female
Consumers (n = 72) Non consumers (n = 107) Total (n = 179) Consumers (n = 52) Non consumers (n = 52) Total (n = 104)
NAR            
 Protein 0.99 ± 0.051) 0.98 ± 0.06 0.98 ± 0.06 0.97 ± 0.07 0.97 ± 0.06 0.97 ± 0.07
 Vit A 0.81 ± 0.20 0.80 ± 0.20 0.81 ± 0.20 0.86 ± 0.18 0.84 ± 0.19 0.85 ± 0.19
 Vit B1 0.94 ± 0.11 0.92 ± 0.14 0.93 ± 0.13 0.85 ± 0.16 0.85 ± 0.18 0.85 ± 0.17
 Vit B2 0.78 ± 0.18 0.77 ± 0.19 0.78 ± 0.19 0.83 ± 0.18 0.77 ± 0.17 0.80 ± 0.18
 Niacin 0.92 ± 0.12 0.93 ± 0.12 0.92 ± 0.12 0.88 ± 0.15 0.89 ± 0.14 0.88 ± 0.15
 Folic acid 0.51 ± 0.17 0.49 ± 0.17 0.50 ± 0.17 0.47 ± 0.16 0.43 ± 0.14 0.45 ± 0.15
 Vit C 0.68 ± 0.25 0.63 ± 0.26 0.65 ± 0.26 0.63 ± 0.24 0.58 ± 0.25 0.61 ± 0.25
 Ca 0.62 ± 0.22 0.62 ± 0.23 0.62 ± 0.23 0.67 ± 0.20 0.59 ± 0.17∗ 0.63 ± 0.19
 P 0.99 ± 0.05 0.98 ± 0.07 0.98 ± 0.06 0.96 ± 0.09 0.96 ± 0.06 0.96 ± 0.08
 Fe 0.95 ± 0.10 0.95 ± 0.11 0.95 ± 0.11 0.76 ± 0.17 0.73 ± 0.18 0.75 ± 0.18
 MAR 0.81 ± 0.10 0.81 ± 0.12 0.81 ± 0.11 0.79 ± 0.12 0.76 ± 0.10 0.78 ± 0.11

Mean ± SD

Superscripts are significantly different between users and nonusers by Student t-test

p ＜ 0.05).

Nutrient density (ND) of the subjects

Variables Male Female
Consumers (n = 72) Non consumers (n = 107) Total (n = 179) Consumers (n = 52) Non consumers (n = 52) Total (n = 104)
Protein (g/1,000 kcal) 42.5 ± 11.8 1) 41.4 ± 7.1 41.9 ± 9.3 39.5 ± 5.8 41.3 ± 14.7 40.4 ± 11.1
Vit A (µgR.E/1,000 kcal) 355.0 ± 118.9 359.6 ± 148.7 357.7 ± 137.2 410.9 ± 143.1 398.1 ± 123.2 404.5 ± 133.0
Vit B1 (mg/1,000 kcal) 0.8 ± 0.2 0.7 ± 0.2∗ 0.7 ± 0.2 0.7 ± 0.2 0.7 ± 0.2 0.7 ± 0.2
Vit B2 (mg/1,000 kcal) 0.6 ± 0.1 0.6 ± 0.1 0.6 ± 0.1 0.7 ± 0.2 0.6 ± 0.1∗∗ 0.7 ± 0.2
Niacin (mg/1,000 kcal) 9.3 ± 2.0 9.3 ± 1.8 9.3 ± 1.9 9.1 ± 2.1 9.2 ± 1.9 9.1 ± 2.0
Vit B6 (mg/1,000 kcal) 1.0 ± 0.2 1.0 ± 0.2 1.0 ± 0.2 1.0 ± 0.2 1.0 ± 0.2 1.0 ± 0.2
Folic acid (mg/1,000 kcal) 108.9 ± 36.4 103.6 ± 31.1 105.8 ± 33.3 120.3 ± 33.5 108.7 ± 26.4 114.5 ± 30.6
Vit C (mg/1,000 kcal) 40.4 ± 24.6 39.4 ± 30.0 39.8 ± 27.9 43.0 ± 18.6 40.2 ± 21.7 41.6 ± 20.2
Ca (mg/1,000 kcal) 243.5 ± 84.5 251.4 ± 99.0 248.2 ± 93.3 285.5 ± 74.0 244.7 ± 64.1∗∗ 265.1 ± 71.9
P (mg/1,000 kcal) 522.2 ± 80.3 532.3 ± 89.5 528.3 ± 85.8 540.7 ± 83.2 515.9 ± 67.4 528.3 ± 76.4
Fe (mg/1,000 kcal) 6.7 ± 2.0 6.7 ± 1.7 6.7 ± 1.8 7.0 ± 1.2 6.8 ± 1.6 6.9 ± 1.5
Zn (mg/1,000 kcal) 4.7 ± 0.7 4.6 ± 0.8 4.7 ± 0.7 4.5 ± 0.8 4.9 ± 2.6 4.7 ± 1.9

Mean ± SD

Superscripts are significantly different between users and nonusers by Student t-test

p ＜ 0.05

p ＜ 0.01).