Journal List > Korean J Community Nutr > v.18(1) > 1038403

Her: Eating Behavior, Nutrition knowledge, and Educational Needs of the Food and Nutrition of Elementary School Students in the Gyeungnam Province

Abstract

This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was ‘experiment and cooking practice’ (40.1%). The students wanted dietary information as ‘cooking’ (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students.

참 고 문 헌

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Table 1.
The general characteristics of the subjects
Variables Items N (%)
Grade 3 275 (49.5)
4 280 (50.5)
Sex Boys 296 (53.3)
Girls 259 (46.7)
Mother's employment Employed 335 (60.3)
Unemployed 220 (39.7)
After-school activities Studying 204 (36.8)
Exercising or playing 143 (25.8)
Doing computer 65 (11.6)
Reading 41 (7.4)
Watching TV 30 (5.4)
Others 72 (13.0)
Total 555 (100.0)
Table 2.
Eating Behaviors associated regularity and the amount of the meal of the subjects
Variables Frequency1) Boys Girls Total χ2 value
I eat three meals a day 0 − 2 33 (11.1)2) 17 (6.6) 50 (9.0) 3.569
3 − 5 57 (19.3) 51 (19.7) 108 (19.5)
6 − 7 206 (69.6) 191 (73.7) 397 (71.5)
Total 296 (53.3) 259 (46.7) 555 (100.0)
I eat breakfast 0 − 2 16 (5.4) 15 (5.8) 31 (5.6) 0.127
3 − 5 58 (19.6) 48 (18.5) 106 (19.1)
6 − 7 222 (75.0) 196 (75.7) 418 (75.3)
Total 296 (53.3) 259 (46.7) 555 (100.0)
I eat well-chewed 0 − 2 79 (26.7) 45 (17.4) 124 (22.3) 7.919*
3 − 5 122 (41.2) 110 (42.5) 232 (41.8)
6 − 7 95 (32.1) 104 (40.1) 199 (35.9)
Total 296 (53.3) 259 (46.7) 555 (100.0)
I eat grains (≥ 2 meals a day) 0 − 2 6 (2.1) 4 (1.5) 10 (1.8) 2.428
3 − 5 70 (23.8) 48 (18.7) 118 (21.4)
6 − 7 218 (74.1) 205 (79.8) 423 (76.8)
Total 294 (53.4) 257 (46.6) 551 (100.0)
I eat adequate amount of meals 0 − 2 50 (17.1) 29 (11.2) 79 (14.3) 10.150**
3 − 5 117 (39.9) 84 (32.6) 201 (36.5)
6 − 7 126 (43.0) 145 (56.2) 271 (49.2)
Total 293 (53.2) 258 (46.8) 551 (100.0)
I eat a variety of foods 0 − 2 36 (12.3) 17 (6.6) 53 (9.7) 5.454
3 − 5 140 (47.6) 123 (47.9) 263 (47.7)
6 − 7 118 (40.1) 117 (45.5) 235 (42.6)
Total 294 (53.4) 257 (46.6) 551 (100.0)

1) Day/week

2) N (%)

* : p < 0.05,

** : p < 0.01

Table 3.
Meal contents related eating behaviors of the subjects
Variables Frequency1) Boys Girls Total χ2 value
I eat salty 0 − 2 180 (61.3)2) 179 (69.4) 359 (65.1) 7.997*
3 − 5 88 (29.9) 70 (27.1) 158 (28.6)
6 − 7 26 (8.8) 9 (3.5) 35 (6.3)
Total 294 (53.3) 258 (46.7) 552 (100.0)
I eat fatty food 0 − 2 152 (51.4) 140 (54.3) 292 (52.7) 0.644
3 − 5 127 (42.9) 106 (41.0) 233 (42.1)
6 − 7 17 (5.7) 12 (4.7) 29 (5.2)
Total 296 (53.4) 258 (46.6) 554 (100.0)
I eat meat 0 − 2 117 (39.7) 130 (50.4) 247 (44.7) 12.148**
3 − 5 149 (50.5) 119 (46.1) 268 (48.4)
6 − 7 29 (9.8) 9 (3.5) 38 (6.9)
Total 295 (53.3) 258 (46.7) 553 (100.0)
I eat fish 0 − 2 93 (31.5) 82 (31.8) 175 (31.6) 0.055
3 − 5 174 (59.0) 153 (59.3) 327 (59.2)
6 − 7 28 (9.5) 23 (8.9) 51 (9.2)
Total 295 (53.3) 258 (46.7) 553 (100.0)
I eat eggs 0 − 2 100 (33.8) 92 (35.8) 192 (34.7) 2.842
3 − 5 156 (52.7) 142 (55.3) 298 (53.9)
6 − 7 40 (13.5) 23 (8.9) 63 (11.4)
Total 296 (53.5) 257 (46.5) 553 (100.0)
I eat beans or tofu 0 − 2 91 (30.8) 67 (26.2) 158 (28.7) 1.548
3 − 5 165 (55.9) 155 (60.5) 320 (58.1)
6 − 7 39 (13.3) 34 (13.3) 73 (13.2)
Total 295 (53.5) 256 (46.5) 551 (100.0)
I eat vegetables every meal 0 − 2 45 (15.3) 24 (9.3) 69 (12.5) 5.654
3 − 5 133 (45.0) 136 (52.7) 269 (48.6)
6 − 7 117 (39.7) 98 (38.0) 215 (38.9)
Total 295 (53.3) 258 (46.7) 553 (100.0)
I eat fruits 0 − 2 37 (12.5) 23 (8.9) 60 (10.8) 1.877
3 − 5 125 (42.2) 114 (44.0) 239 (43.1)
6 − 7 134 (45.3) 122 (47.1) 256 (46.1)
Total 296 (53.3) 259 (46.7) 555 (100.0)
I eat seaweeds 0 − 2 85 (29.0) 71 (45.5) 156 (28.4) 1.111
3 − 5 158 (53.9) 149 (58.1) 307 (55.8)
6 − 7 50 (17.1) 37 (14.4) 87 (15.8)
Total 293 (53.3) 257 (46.7) 550 (100.0)

1) Day/week

2) N (%)

* : p < 0.05,

** : p < 0.01

Table 4.
Snack and beverage drinking related eating behaviors of the subjects
Variables Frequency1) Boys Girls Total χ2 value
I eat mainly fruit and milk 0 − 2 41 (13.9)2) 26 (10.2) 67 (12.1) 5.236
3 − 5 124 (42.0) 93 (36.3) 217 (39.4)
6 − 7 130 (44.1) 137 (53.5) 267 (48.5)
Total 295 (53.5) 256 (46.5) 551 (100.0)
I eat frequently candy, chocolate and ice cream 0 − 2 153 (52.0) 131 (50.8) 284 (51.4) 7.405*
3 − 5 117 (39.8) 119 (46.1) 236 (42.8)
6 − 7 24 (8.2) 8 (3.1) 32 (5.8)
Total 294 (53.3) 258 (46.7) 551 (100.0)
I drink a glass of milk daily at least 0 − 2 54 (18.5) 29 (11.2) 83 (15.1) 7.016*
3 − 5 74 (25.3) 83 (32.2) 157 (28.5)
6 − 7 164 (56.2) 146 (56.6) 310 (56.4)
Total 292 (53.1) 258 (46.9) 550 (100.0)
I drink 6 − 7 glasses of water daily 0 − 2 43 (14.5) 35 (13.6) 78 (14.0) 1.846
3 − 5 84 (28.4) 87 (33.7) 171 (30.9)
6 − 7 169 (57.1) 136 (52.7) 305 (55.1)
Total 296 (53.4) 258 (46.6) 554 (100.0)

1) Day/week

2) N (%)

* : p < 0.05

Table 5.
Hygiene and environment related eating behaviors of the subjects
Variables Frequency1) Boys Girls Total χ2 value
I do not leave food 0 − 2 26 (8.8)2) 22 (8.6) 48 (8.7) 0.856
3 − 5 131 (44.6) 124 (48.4) 255 (46.4)
6 − 7 137 (46.6) 110 (43.0) 247 (44.9)
Total 294 (53.5) 256 (46.5) 550 (100.0)
I Always wash hands before meals 0 − 2 28 (9.5) 14 (5.5) 42 (7.7) 3.316
3 − 5 79 (26.9) 76 (30.1) 155 (28.3)
6 − 7 187 (63.6) 163 (64.4) 350 (64.0)
Total 294 (53.7) 253 (46.3) 547 (100.0)
I eat processed foods 0 − 2 110 (37.4) 115 (44.7) 225 (40.8) 3.881
3 − 5 154 (52.4) 124 (48.2) 278 (50.5)
6 − 7 30 (10.2) 18 (7.1) 48 (8.7)
Total 294 (53.4) 257 (46.6) 551 (100.0)
I read nutrition labels when buying processed foods. 0 − 2 104 (35.7) 81 (31.5) 185 (33.8) 1.202
3 − 5 87 (29.9) 85 (33.1) 172 (31.5)
6 − 7 100 (34.4) 91 (35.4) 191 (34.9)
Total 291 (53.1) 257 (46.9) 548 (100.0)
I check HACCP mark when buying processed foods. 0 − 2 131 (44.6) 99 (38.6) 230 (41.7) 2.800
3 − 5 84 (28.6) 89 (34.6) 173 (31.4)
6 − 7 79 (26.8) 69 (26.8) 148 (26.9)
Total 294 (53.4) 257 (46.6) 551 (100.0)
I check shelf life when buying processed foods. 0 − 2 28 (9.5) 22 (8.5) 50 (9.1) 2.228
3 − 5 70 (23.6) 49 (18.9) 119 (21.4)
6 − 7 198 (66.9) 188 (72.6) 386 (69.5)
Total 296 (53.3) 259 (46.7) 555 (100.0)
I participate in meal preparation. 0 − 2 42 (14.3) 18 (6.9) 60 (10.8) 9.470**
3 − 5 125 (42.5) 105 (40.6) 230 (41.6)
6 − 7 127 (43.2) 136 (52.5) 263 (47.6)
Total 294 (53.2) 259 (46.8) 553 (100.0)
I wash the dishes. 0 − 2 130 (43.9) 61 (23.6) 191 (34.4) 25.558***
3 − 5 119 (40.2) 138 (53.3) 257 (46.3)
6 − 7 47 (15.9) 60 (23.1) 107 (19.3)
Total 296 (53.3) 259 (46.7) 555 (100.0)

1) day/week

2) N (%)

** : p < 0.01,

*** : p < 0.001

Table 6.
Nutrition knowledge of the subjects
Domains Items Boys Girls Total χ2 or t value
Nutrition Important meal for brain activity 77.11) 85.2 80.9 5.883*
Problems with excessive intake of fat 73.9 73.8 73.9 0.000
Problem of eating sweet 62.7 72.0 67.0 5.365*
Benefits of eating well-chewed 55.6 67.7 61.2 8.448**
Snack time 47.3 65.8 55.9 18.976***
Problem of eating salty 18.2 29.7 23.5 10.087**
Average score 3.33 ± 1.432) 3.94 ± 1.40 3.62 ± 1.44 −5.003***
Hygiene and environment Check points when buying cookies 75.3 79.7 77.3 1.524
Food hygiene 47.9 53.9 50.7 1.942
Food waste 46.2 48.6 47.3 0.331
Right washing-up 37.1 47.8 42.1 6.418**
Average score 2.07 ± 1.18 2.33 ± 1.13 2.20 ± 1.16 −2.597*
Food Kind of seaweeds 76.6 85.3 80.7 6.616**
Fish with good ingredients in the brain 67.7 81.9 74.3 14.310***
Milk products 64.8 65.8 65.3 0.052
Heathy drinks 53.7 75.5 63.9 28.103***
Kind of grains 34.1 36.8 35.4 0.435
Average score 2.98 ± 1.29 3.46 ± 1.14 3.21 ± 1.24 −4.525***
Cooking How to slice potatoes for roasting 37.2 55.3 45.6 17.999***
How to cook spinach 30.4 39.2 34.5 4.716*
Proper washing fruit 28.4 35.8 31.9 3.422*
Average score 0.96 ± 0.87 1.30 ± 0.91 1.12 ± 0.91 −4.433***
Traditional dietary culture Eating cake on New Year's Day 70.1 76.3 73.0 2.622
A material of rice cake 54.1 69.2 61.1 12.851***
Fermented soy foods 52.8 58.5 55.4 1.802
Seasonal eating dongchimi 25.2 23.0 24.2 0.344
Average score 2.04 ± 1.14 2.28 ± 1.07 2.14 ± 1.11 −2.532*
Total score 11.36 ± 4.06 13.45 ± 3.74 12.37 ± 4.03 −5.734***

1) Percentage of correct answers

2) Mean ± SD

* : p < 0.05,

** : p < 0.01,

*** : p < 0.001

Table 7.
Needs of dietary education of the subjects
Variables Items Boys Girls Total χ2 value
Necessity of deitary education Yes 248 (84.9)1) 234 (91.4) 482 (88.0) 5.398*
No 44 (15.1) 22 (8.6) 66 (12.0)
Total 292 (53.3) 256 (46.7) 548 (100.0)
Desirable dietary education frequency Once/week 152 (55.1) 166 (66.4) 318 (60.5) 12.456*
Twice/month 35 (12.7) 34 (13.6) 69 (13.1)
Once/month 44 (15.9) 31 (12.4) 75 (14.3)
Once/session 25 (9.1) 12 (4.8) 37 (7.0)
Once/year 20 (7.2) 7 (2.8) 27 (5.1)
Total 276 (52.5) 250 (47.5) 526 (100.0)
Desirable dietary education activity Experiment·practice 100 (34.6) 103 (40.2) 203 (37.2) 26.777***
Making 68 (23.5) 86 (33.6) 154 (28.3)
Games 44 (15.2) 14 (5.5) 58 (10.6)
Figure drawing 21 (7.3) 26 (10.2) 47 (8.6)
Discussion 16 (5.5) 9 (3.5) 25 (4.6)
Role-play 17 (5.9) 7 (2.7) 24 (4.4)
Counseling 12 (4.2) 5 (2.0) 17 (3.1)
Others 11 (3.8) 6 (2.3) 17 (3.2)
Total 289 (53.0) 256 (47.0) 545 (100.0)
Desirable education materials Realia 66 (23.1) 86 (33.9) 152 (28.1) 51.005***
Computer material 73 (25.5) 25 (9.8) 98 (18.1)
Videotape·CD 59 (20.6) 26 (10.2) 85 (15.7)
Picture·drawing 30 (10.5) 45 (17.7) 75 (13.9)
Fairy tale·cartoon 33 (11.5) 28 (11.0) 61 (11.3)
Sticker 8 (2.8) 24 (9.4) 32 (5.9)
Flannel graph 8 (2.8) 5 (2.1) 13 (2.4)
Recording tape 4 (1.5) 8 (3.1) 12 (2.3)
Puppet 5 (1.7) 7 (2.8) 12 (2.3)
Total 286 (53.0) 254 (47.0) 540 (100.0)
Route to obtain dietary information Parents 72 (25.3) 89 (35.2) 161 (29.9) 10.297
Internet 67 (23.5) 52 (20.6) 119 (22.1)
Television 64 (22.5) 48 (19.0) 112 (20.8)
Book 37 (13.0) 38 (15.0) 75 (13.9)
Teacher 15 (5.3) 12 (4.7) 27 (5.1)
Newspaper 18 (6.3) 8 (3.2) 26 (4.8)
Others 12 (4.1) 6 (2.3) 18 (3.4)
Total 285 (53.0) 253 (47.0) 538 (100.0)

1) N (%)

* : p < 0.05,

*** : p < 0.001

Table 8.
The most interesting dietary education contents of the subjects
Variables Items Boys Girls Total χ2 value
Dietary education information Cooking 83 (28.8)1) 129 (50.6) 212 (39.0) 34.885***
Traditional dietary culture 59 (20.5) 45 (17.6) 104 (19.2)
Growth and nutrition 58 (20.1) 44 (17.3) 102 (18.8)
Table manners 29 (10.1) 17 (6.7) 46 (8.4)
Food information 23 (8.0) 10 (3.9) 33 (6.1)
Hygiene and environment 24 (8.3) 7 (2.7) 31 (5.7)
Others 12 (4.2) 3 (1.2) 15 (2.8)
Total 288 (53.0) 255 (47.0) 543 (100.0)
Foods Fruit 40 (14.0) 72 (28.9) 112 (21.0) 43.833***
Processed food 57 (20.1) 34 (13.7) 91 (17.1)
Vegetable 23 (8.1) 43 (17.3) 66 (12.4)
Seaweed 32 (11.3) 24 (9.6) 56 (10.5)
Meat 32 (11.3) 11 (4.4) 43 (8.1)
Cereal 19 (6.7) 19 (7.6) 38 (7.1)
Water 22 (7.7) 16 (6.4) 38 (7.1)
Fish 24 (8.5) 13 (5.3) 37 (6.9)
Milk 13 (4.6) 11 (4.4) 24 (4.5)
Others 22 (7.7) 6 (2.4) 28 (5.3)
Total 284 (53.3) 249 (46.7) 533 (100.0)
Dietary habits Heathy eating 75 (26.2) 86 (34.3) 161 (29.9) 25.904*
Eating the variable foods 75 (26.2) 53 (21.1) 128 (23.8)
Proper snack 31 (10.8) 35 (13.9) 66 (12.3)
Balanced eating 23 (8.0) 26 (10.4) 49 (9.1)
Eat less fat 19 (6.6) 26 (10.4) 45 (8.4)
Avoidance of eating sweet 21 (7.3) 9 (3.6) 30 (5.6)
Eating the breakfast 13 (4.5) 7 (2.8) 20 (3.7)
Do not eat salty 13 (4.5) 5 (2.0) 18 (3.3)
Others 17 (5.9) 4 (1.5) 21 (3.9)
Total 287 (53.3) 251 (46.7) 538 (100.0)
Traditional dietary culture Traditional cookie 94 (32.3) 80 (31.5) 174 (31.9) 15.013
Traditional fermented food 70 (24.1) 52 (20.5) 122 (22.3)
Table manners 48 (16.5) 51 (20.1) 99 (18.2)
Traditional festival food 40 (13.7) 48 (18.9) 88 (16.2)
Rites of passage food 22 (7.6) 20 (7.9) 42 (7.7)
Others 17 (5.8) 3 (1.1) 20 (3.7)
Total 291 (53.4) 254 (46.6) 545 (100.0)
Hygiene and environment Washing hands 95 (32.5) 64 (24.9) 159 (29.0) 12.816
Eco-friendly agricultural products 43 (14.7) 49 (19.2) 92 (16.8)
Our local food 35 (12.0) 37 (14.5) 72 (13.2)
Selection of hygienic processed food 40 (13.7) 30 (11.7) 70 (12.8)
Proper separation of food waste 34 (11.6) 31 (12.1) 65 (11.8)
Nutrition labeling 19 (6.5) 22 (8.6) 41 (7.5)
Washing-up 13 (4.5) 19 (7.4) 32 (5.8)
Others 13 (4.5) 4 (1.6) 17 (3.1)
Total 292 (53.3) 256 (46.7) 548 (100.0)
Cooking activity Bread·cookie 76 (26.5) 103 (40.2) 179 (32.9) 34.517***
Noodle 94 (32.4) 45 (17.6) 139 (25.5)
Rice 34 (11.7) 40 (15.6) 74 (13.6)
Vegetable 25 (8.7) 35 (13.7) 60 (11.0)
Fish 23 (7.9) 15 (5.9) 38 (7.0)
Beverage 20 (6.9) 11 (4.3) 31 (5.7)
Others 17 (5.9) 7 (2.7) 24 (4.3)
Total 289 (53.0) 256 (47.0) 545 (100.0)

1) N (%)

* : p < 0.05,

*** : p < 0.001

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