Journal List > Korean J Community Nutr > v.18(4) > 1038426

Korean J Community Nutr. 2013 Aug;18(4):372-385. Korean.
Published online August 31, 2013.
Copyright © 2013 The Korean Society of Community Nutrition
Food Habits and Dietary Behavior Related to Using Processed Food among Male College Students Residing in Dormitory and Self-boarding in Gangwon
Mi-Hyun Kim, Hyun Kim, Woo Keun Lee, Soon Joo Kim and Jee-Young Yeon1
Department of Food and Nutrition, Kangwon National University, Samcheok, Korea.
1Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun, Korea.

Corresponding author: Yeon, Jee-Young, Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun 363-700, Korea. Tel: (043) 719-2267, Fax: (043) 719-2250, Email:
Received July 05, 2013; Revised August 12, 2013; Accepted August 13, 2013.

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


The purpose of this study was to examine food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. A total of 344 students (dormitory group: 227, self-boarding group: 117) were surveyed from May to June of 2012. The results are summarized as follows: self-boarding group had a significantly higher frequency of skipping breakfast and lunch and frequency of out meal compared with the dormitory group (p < 0.05, p < 0.05, p < 0.05 respectively). The self-boarding group had a significantly lower the score of 'eat vegetables and Kimchi at every meal' (p < 0.001) and 'eat a variety of food everyday' (p < 0.001) compared with the dormitory group. The self-boarding group had a significantly higher the preference for meat products (p < 0.05) and canned food (p < 0.01) for selecting processed food compared with the dormitory group. The consideration for selecting processed food was ranked by 'taste', 'price', 'expiration', 'appearance' and 'nutrition' in both dormitory and the self-boarding group. In the dormitory group, nutrition labels were identified certainly 2.6%, sometimes 12.8%, and rarely 17.2%. In the self-boarding group, nutrition labels were identified certainly 1.7%, sometimes 18.0%, and rarely 24.8%. The necessity of nutrition education was high in both dormitory group (51.6%) and the self-boarding group (62.4%). Therefore, development of an educational program and application of the information from nutrition labels for male college students, especially self-boarding students will be effective in improving dietary life in order to maintain healthy dietary habits.

Keywords: dietary behavior; processed food; male college students; dormitory; self-boarding


Table 1
General and lifestyle characteristics of the subjects
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Table 2
Dietary habits of the subjects
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Table 3
Frequency of out meal, snack and night-eating of the subjects
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Table 4
Dietary assessment of the subjects
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Table 5
Preference and consideration factor for selecting processed food of the subjects
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Table 6
Use of processed food of the subjects
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Table 7
Identification of nutrition labels on processed food by the subjects
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Table 8
Necessity of nutrition education and nutrition information related to the nutrition labels
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