Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju

Munkyong  Pae

doi:10.5720/kjcn.2016.21.2.140

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Pae: Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju

Research Article

Korean Journal of Community Nutrition 2016; 21(2): 140-151.

Published online: 30 April 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.2.140

Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju

Munkyong Pae

Department of Food and Nutrition, Chungbuk National University, Cheongju, Korea.

Corresponding author: Munkyong Pae. Department of Food and Nutrition, Chungbuk National University, 1 Chungdae-ro, Seowon-gu, Cheongju 28644, Korea. Tel: (043) 261-2745, Fax: (043) 267-2742, mpae@chungbuk.ac.kr

Received 22 January 2016 Revised 22 March 2016 Accepted 17 April 2016

(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 was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students.

Methods

Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (≤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (≥ 2 times/week).

Results

More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.

Conclusions

Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

Keywords: convenience food, convenience stores, food additives, university students

Figures and Tables

Table 1

General characteristics of the subjects by self-reported frequency of convenience food consumption at convenience stores

1) N (%)

2) Body mass index

^*: p<0.05, ^**: p<0.01, ^***: p<0.001 by chi-square test

Table 2

Consumption pattern of subjects by self-reported frequency of convenience food consumptions at convenience stores

1) Except for the subjects who never purchase instant foods from convenience stores

2) N (%)

Table 3

Frequency score of convenience food consumptions at convenience stores1)

1) 7: daily, 6: 6 times per week, 4.5: 4~5 times per week, 2.5: 2~3 times per week, 1: once per week, 0.625: 2~3 times per month, 0: never (mostly not)

2) Mean±SD

abc: Values with different superscripts within each row are significantly different at p=0.05 by Duncan's multiple range test.

^**: p<0.01, ^***: p<0.001 by ANOVA

Table 4

Dietary habits of the subjects by self-reported frequency of convenience food consumptions at convenience stores

1) N (%)

^*: p<0.05, ^**: p<0.01, ^***: p<0.001 by chi-square test

Table 5

Recognition of subjects regarding food additives by self-reported frequency of convenience food consumptions at convenience stores

1) N (%)

2) Except for the subjects who never heard of food additives

^*: p<0.05, ^**: p<0.01 by chi-square test

Table 6

Perception of subjects regarding food additives by self-reported frequency of instant food consumptions at convenience stores

1) 5-point Likert scale was used from 1 (consume very little) to 5 (consume too much)

2) Mean±SD

3) 5-point Likert scale from 1 (strongly disagree) to 5 (strongly agree)

4) 5-point Likert scale from 1 (do not know at all) to 5 (know very well)

ab: Values with different superscripts within each row are significantly different at p=0.05 by Duncan's multiple range test.

^*: p<0.05, ^**: p<0.01 by ANOVA

Table 7

Knowledge of the subjects regarding food additives by self-reported frequency of instant food consumptions at convenience stores

1) Score 1 for correct answer, score 0 for wrong answer or I don't know, Mean±SD

Table 8

Information needs of the subjects by self-reported frequency of convenience food consumptions at convenience stores

1) N (%)

Acknowledgments

This work was supported by the research grant of the Chungbuk National University in 2014

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ORCID iDs: Munkyong Pae
https://orcid.org/http://orcid.org/0000-0002-2928-9958
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