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Kim: The Influence of Self-resilience on Dietary Management in Middle School Students
Research Article

Korean Journal of Community Nutrition 2015; 20(6): 399-410.

Published online: 31 December 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.6.399

The Influence of Self-resilience on Dietary Management in Middle School Students

Yunhwa Kim

Department of Family Welfare, Daegu University, Gyeongsan, Korea.

Corresponding author: Yunhwa Kim. Department of Family Welfare, Daegu University, 201, Daegudae-ro, Jillyang-eup, Gyeongsan-si, Gyeongbuk 38453, Korea. Tel: (053) 850-6810, Fax: (053) 850-6819, kyhwa47@gmail.com

Received 23 October 2015       Revised 3 December 2015       Accepted 15 December 2015

Copyright © 2015 The Korean Society of Community Nutrition

(open-access):

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

Objectives

This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students.

Methods

Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21.

Results

The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05).

Conclusions

This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

Keywords: self-resilience, right dietary practices, food safety practices, dietary education, middle school students

Figures and Tables

Table 1

General characteristics of the subjects

kjcn-20-399-i001
Table 2

Factor analysis for self-resilience of the subjects

kjcn-20-399-i002

1) Mean±SD is the score of self-resilience, after factor analysis.

Table 3

Factor analysis for right dietary practices of the subjects

kjcn-20-399-i003

1) Mean±SD is the score of right dietary practices after factor analysis.

Table 4

Factor analysis for food safety practices of the subjects

kjcn-20-399-i004

1) Mean±SD is the score of food safety practices after factor analysis.

Table 5

The score of self-resilience, right dietary practices, and food safety practices by general characteristics of the subjects

kjcn-20-399-i005

1) Mean±SD is the score of self-resilience, right dietary practices, and food safety practices after factor analysis.

*: p < 0.05, **: p < 0.01, ***: p < 0.001, Significant difference by Duncan test

Table 6

The effect of food safety practice factors on right dietary practices of the subjects

kjcn-20-399-i006

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7

The effect of self-resilience factors on right dietary practices of the subjects

kjcn-20-399-i007

*: p < 0.05, **: p < 0.01, ***: p < 0.001.

Table 8

The effect of self-resilience factors on food safety practices of the subjects

kjcn-20-399-i008

*: p < 0.05, **: p < 0.01, ***: p < 0.001

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