Journal List > J Nutr Health > v.53(1) > 1143040

Lee and Rho: Study on the snack meal management for infants and toddlers and the demand for snack products according to the sustainable dietary style of mothers in Jeonbuk area

Abstract

Purpose

The purpose of the study was to examine the snack meal management for infants and toddlers and the demand for snack products according to mothers' sustainable dietary style in the Jeonbuk area.

Methods

The participants were 359 mothers in the Jeonbuk area. The data was analyzed using factor analysis, cluster analysis, analysis of variance, and χ2-tests with SPSS v. 25.0. According to the sustainable dietary style, the situation of providing snacks at home, the purchasing behavior for snack products, and the satisfaction and, demand for snack products were investigated.

Results

Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters. Cluster 1 was the family health-seeking group, cluster 2 was the sustainable dietary trend group, and cluster 3 was the sustainability-interested group. The frequency of snack intakes according to the cluster groups showed a significant difference (p < 0.001). Fruits were the snack item most frequently consumed by all the cluster groups. Approximately 92.8% of mothers had purchased snack products, and 95.2% of the subjects were satisfied with them (p < 0.05). The main reason for satisfaction with the snack products in all the cluster groups was the various kinds of products with considering the growth stage of children. Clusters 2 and 3 required the development of snack products using organic food materials, while cluster 1 required the snack products to be supplemented with various nutrients.

Conclusion

It is necessary to develop various snack products according to the sustainable dietary style and the needs of mothers so that these snacks can increase the satisfaction of mothers with the snack products and lead them to better snack purchasing behavior.

References

1. Sin EK, Lee YK. Development and application of a health belief model based nutrition education program for day-care center children. Korean J Community Nutr. 2006; 11(4):488–501.
2. Kim AJ, Park SH, Lee GS. Nutritional assessment of snacks consumed in child care centers in Tean-Gun. J East Asian Soc Diet Life. 2006; 16(5):523–532.
3. Mader S, Rubach M, Schaecke W. The impact of social factors on the nutrition of German children and adolescents. They say you are what you eat, but do you eat what you are? Ernahr-Umsch. 2013; 64(6):96–100.
4. Yeoh Y, Kwon S, Lee Y. Evaluation of menu pattern and nutritional contents of snack menus provided by child care information centers in Seoul. J East Asian Soc Diet Life. 2014; 24(5):614–620.
crossref
5. Hilbig A, Alexy U, Stelzner H, Kersting M. How can toddlers' food consumption be realistically recorded? From a weighed dietary record to a photo-supported estimate of portions consumed. Ernahr-Umsch. 2013; 60(11):201–204.
6. Yeoh Y, Kwon S, Lee Y. Menu pattern and food diversity of snack menus provided by child care information centers in Seoul. J Nutr Health. 2014; 47(6):443–451.
crossref
7. Kim SH, Park GS. Survey on actual situation and importance of use of snacks according to young children mother's nutrition knowledge. J East Asian Soc Diet Life. 2016; 26(2):141–151.
crossref
8. Korea Centers for Disease Control and Prevention. Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2) [Internet]. Cheongju: Korea Centers for Disease Control and Prevention;2017. [cited 2019 Dec 23]. Available from:. http://knhanes.cdc.go.kr/.
9. Kim EK, Song BC, Ju SY. Dietary status of young children in Korea based on the data of 2013–2015 Korea National Health and Nutrition Examination Survey. J Nutr Health. 2018; 51(4):330–339.
10. Jabonski-Momeni A, Pieper K. Significance of nutrition for dental health. Ernahr-Umsch. 2007; 54(11):663–667.
11. Mittmann S, Austel A, Ellrott T. Determinants of fruit and vegetable consumption in primary schoolchildren. Ernahr-Umsch. 2014; 61(8):124–129.
12. Lee IO, Jung SY, Hong GJ. An analysis on nutrition knowledge level and food preference according to the food-related lifestyle tendency – focus on housewives in the Seoul and Gyeonggi area. Korean J Food Cult. 2016; 31(1):33–41.
13. Rho JO, Leonhäuser IU. Attitudes of Korean housewives towards nutrition and daily meals. Ernahr-Umsch. 2008; 55(7):402–407.
14. Lee JS, Kang MH, Kwak TK, Chung HR, Kwon SH, Kim HY, et al. Development of nutrition quotient for Korean preschoolers (NQ-P): item selection and validation of factor structure. J Nutr Health. 2016; 49(5):378–394.
crossref
15. Lee AR, Yu YL, Kim HJ, Kim KA, Kim KW. Status of dietary life related knowledge, self-efficacy, food preference and dietary behavior of preschoolers in Kyunggi area. Korean J Community Nutr. 2016; 21(3):274–283.
crossref
16. Jeong YH, Yoon JS, Park DY. Mothers' perceptions on preschool children's food preference, efforts in improving food intake and their beliefs in food selection. Korean J Community Nutr. 2006; 11(6):714–724.
17. Kim SB, Kim JH. Food allergy awareness and nutritional management by the parents of preschool children. Korean J Community Nutr. 2016; 21(5):426–439.
crossref
18. Kim SS. A study on infant weaning practices based on maternal education and income levels. J Korean Soc Food Sci Nutr. 2005; 34(7):1000–1007.
19. Song EY, Rho JO. Study on the correlation between nutrition knowledge, dietary attitudes of guardians, and nutritional status of infants and toddlers – nutrition-plus program in Jeonju. J Nutr Health. 2018; 51(3):242–253.
crossref
20. Kim YS, Lee HS, Jeung SH, Huh KO, Lee YA. Consumer decision making. Seoul: Gyomoon;2016.
21. Kim S, Huh K. A study on food consumption life style of main food buyer, food safety consciousness, environmental consciousness and eco-friendly food consumption. J Consum Cult. 2019; 22(1):23–44.
22. Kim S, Yoon J. A mixed-methodological study of dietitians' perception and behavioral intention towards sustainable institutional foodservice: focus on contract business-and–industry foodservice. J Korean Diet Assoc. 2015; 21(2):140–153.
crossref
23. Chang HJ. Sustainable meal practices of middle aged women at home according to their lifestyles. J Korean Soc Food Cult. 2018; 33(1):1–10.
24. Ryu K, Chang HJ, Cha MH, Kim HA, Yi NY. Sustainable meal management. Seoul: Powerbook;2017.
25. Hönle SE, Meier T, Christen O. Land use and regional supply capacities of urban food patterns: Berlin as an example. Ernahr-Umsch. 2014; 64(1):11–19.
26. Stoll-Hertrampf A, Valsangiacomo F, Bender U, Ross S, Bertschy F, Künzli C. Decision-making processes of children in the context of sustainable diets. Ernahr-Umsch. 2019; 66(8):136–144.
27. Choi SS, Kim JW. The between-meal intake actual by comparison in preschool children. J Dent Hyg Sci. 2007; 7(1):55–58.
28. Ryu JH, Rho JO. The consumption behavior and perceptions of environmentally-friendly agricultural products according to the lifestyles of housewives in the Jeonbuk area. Korean J Hum Ecol. 2011; 20(2):677–689.
crossref
29. Lee EJ, Park S, Joo NM. A study on purchasing behavior and satisfaction of imported processed snacks among mothers with preschool children. Korean J Food Cult. 2011; 26(1):11–16.
30. Kim SH. Survey on actual situation and importance of use of snacks and development of jelly added with elderberry [dissertation]. Daegu: Daegu Catholic University;2016.
31. Park SY. A Study on food habits and food preference of preschool children [dissertation]. Masan: Kyungnam University;2008.
32. Kim HY, Kim MR. Analysis of online food purchase behavior and factors determining online purchases by adult consumers. J Korean Soc Food Sci Nutr. 2019; 48(1):97–108.
crossref
33. Seo SJ, Lee HS. A study on eating behavior, developmental outcomes of young children, and nutritional attitude and knowledge levels of mothers. J East Asian Soc Diet Life. 2009; 19(6):839–845.
34. Kim MR, Kim HJ. A study on the consumption behaviors regarding red pepper paste according to the food-related lifestyles of housewives. J East Asian Soc Diet Life. 2009; 19(1):1–8.
35. Bae JM, Kang MH. Age difference in association between obesity and Nutrition Quotient scores of preschoolers and school children. J Nutr Health. 2016; 49(6):447–458.
crossref
36. Jang HS, Kwon CS. A study on the nutritional knowledge, food habits, food preferences and nutrient intakes of urban middle-aged women. Korean J Food Cult. 1995; 10(4):227–233.
37. Woo T, Lee KH. Development of a sensory education textbook and teaching guidebook for preference improvement toward traditional Korean foods in schoolchildren. Korean J Nutr. 2011; 44(4):303–311.
crossref
38. Joo NM, Kim S, Park H, Lee S, Kim M, Jung K. The effect of snack intake of preschoolers on ADHD. Korean J Food Cult. 2006; 21(3):193–201.
39. Kim KD, Lee JY. A survey on the housewives' purchasing behavior and needs for food safety information. J Korean Soc Food Sci Nutr. 2010; 39(3):392–398.
crossref
40. Kim SO. Study on the direction for development of instant weaning food through purchase survey of feeding habit [dissertation]. Seoul: Chung-Ang University;2012.
41. Kim EK, Ju SY. Food consumption behaviors of women by marital status: focus on the 2015 consumers survey data on food consumption behaviors. J Nutr Health. 2018; 51(2):168–176.
crossref
42. Cho ME. Consumer recognition of baby food specialty stores [dissertation]. Seoul: Sookmyung Women's University;2010.

Table 1.
Results of factor analysis for sustainable dietary style
Tasks Factor 1 Factor 2 Factor 3
I check food additives when I purchase foods. 0.8341)    
I check the ingredients of the contents when I purchase foods. 0.777    
I prefer products from companies that value environmental protection. 0.750    
I prefer products manufactured from sustainability techniques. 0.743    
I think protecting the environment is as important as the my health and my family. 0.584    
I tend to care about how to buy, use and dispose of products for the environment. 0.565    
I tend to take nutrition into account when I eat for health. 0.510    
I compare things with various shops and things and then buy things.   0.787  
I tend to live by sharing information.   0.773  
I use a specialty store when purchasing products at department stores and large discount stores.   0.728  
I try to save preparing and eating time. I usually buy brand name products.   0.7020.578  
I usually buy brand name products. I don't tend to use outdated products.   0.5780.510  
I don't tend to use outdated products. I tend to take care of my family before myself.   0.510 0.788
I tend to take care of my family before myself.     0.788
I check the expiration date when I purchase foods.     0.686
I think family health is more important than my health.     0.594
I tend to care about hygiene and cleanliness to prevent disease.     0.509
I tend to choose and buy good things for my family regardless of price.     0.434
Eigen value 5.283 2.873 1.220
Variance explain (%) Kaiser-Meyer-Olkin 29.349 15.9630.858 6.777
Kaiser-Meyer-Olkin   0.858***  
Bartlett test   2,334.834***  
Cronbach's α 0.713 0.779 0.851

Factor 1; sustainability-seeking, factor 2; dietary trend-seeking, factor 3; family health-seeking

1) Factor loading > 0.4;

*** p < 0.001.

Table 2.
Results of cluster analysis according to sustainable dietary style
Classification Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) F-value
Sustainability-seeking −0.34745 0.38732 0.07093 17.808***
Dietary trend-seeking −0.56334 1.15492 −0.33664 208.986***
Family health-seeking 0.69372 0.15536 −0.93764 167.378***

Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

*** p < 0.001.

Table 3.
Sociodemographic characteristics according to cluster types according sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) χ2-value
Age (yrs)         1.726 NS
  < 30 16 (11.6) 17 (16.7) 17 (14.3) 50 (13.9)  
  30–40 101 (73.2) 73 (71.6) 87 (73.1) 261 (72.7)  
  ≥ 40 21 (15.2) 12 (11.8) 15 (12.6) 48 (13.4)  
Educational level         4.405 NS
  High school 26 (18.8) 25 (24.5) 25 (21.0) 76 (21.2)  
  College 47 (34.1) 25 (24.5) 29 (24.4) 101 (28.1)  
  ≥ University 65 (47.1) 52 (51.0) 65 (54.6) 182 (50.7)  
Occupation         12.174 NS
  Housewife 61 (44.2) 52 (51.0) 53 (44.5) 166 (46.2)  
  Public official & profession 25 (18.1) 16 (15.7) 18 (15.1) 59 (16.4)  
  Office worker 13 (9.4) 18 (17.6) 20 (16.8) 51 (14.2)  
  Service job 23 (16.7) 14 (13.7) 17 (14.3) 54 (15.0)  
  Others 16 (11.6) 2 (2.0) 11 (9.2) 29 (8.1)  
Monthly income (10,000 won)         12.330 NS
  < 200 15 (10.9) 17 (16.7) 11 (9.2) 43 (12.0)  
  200–300 27 (19.6) 32 (31.4) 28 (23.5) 87 (24.2)  
  300–400 32 (23.2) 23 (22.5) 33 (27.7) 88 (24.5)  
  400–500 28 (20.3) 15 (14.7) 25 (21.0) 68 (18.9)  
  ≥ 500 36 (26.1) 15 (14.7) 22 (18.5) 73 (20.3)  
Gender of children         5.839 NS
  Boy 71 (54.4) 57 (55.9) 48 (40.3) 176 (49.0)  
  Girl 67 (48.6) 45 (44.1) 71 (59.7) 183 (51.0)  
Age of children (yrs)         2.441 NS
  0–3 42 (30.4) 40 (39.2) 45 (37.8) 127 (35.4)  
  3–7 96 (69.6) 62 (60.8) 74 (62.2) 232 (64.6)  
Type of childcare         20.696***
  Daycare center 108 (78.3) 62 (60.8) 88 (73.9) 258 (71.9)  
  Kindergarten 27 (19.6) 35 (35.5) 19 (16.0) 82 (22.8)  
  Others 3 (2.2) 4 (3.9) 12 (10.1) 19 (5.3)  
Type of family         13.166**
  Small 121 (87.7) 95 (93.1) 91 (76.5) 307 (85.5)  
  Extended 17 (12.3) 7 (6.9) 28 (23.5) 52 (14.5)  

Values are presented as number (%). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

NS not significant.

** p < 0.01,

*** p < 0.001.

Table 4.
Meal management for young children according to sustainable dietary style
Variable1) Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) F-value
Rather serve my own meals than eating out. 4.08 ± 0.80 a 3.93 ± 0.88 ab 3.75 ± 0.73 b 3.93 ± 0.81 5.468**
I'd like to offer a low-sugar and low-salt menu. 3.70 ± 0.79 b 3.99 ± 0.92 a 3.51 ± 0.72 b 3.72 ± 0.83 9.705***
I prefer rice products to flour. 3.91 ± 0.78 a 4.04 ± 0.93 a 3.61 ± 0.71 b 3.85 ± 0.82 8.367***
I am going to provide fresh and seasonal foods. 4.31 ± 0.61 a 4.29 ± 0.70 a 3.96 ± 0.54 b 4.19 ± 0.64 12.542***
Try to eat less processed foods. 4.04 ± 0.81 a 4.17 ± 0.77 a 3.72 ± 0.74 b 3.97 ± 0.79 9.965***
Select food for infants and preschooler. 3.74 ± 0.92 b 4.25 ± 0.86 a 3.54 ± 0.92 b 3.82 ± 0.95 18.114***
Check the amount of sugar and sodium in food. 3.22 ± 0.94 b 4.04 ± 1.07 a 3.39 ± 0.87 b 3.51 ± 1.01 22.571***
I try to use the agricultural products. 4.17 ± 0.72 a 4.35 ± 0.79 a 3.86 ± 0.83 b 4.12 ± 0.80 11.684***
Try to get access to the traditional foods in the family meal. 3.47 ± 0.94 b 4.04 ± 0.97 a 3.40 ± 0.76 b 3.61 ± 0.93 16.582***
Prepare meals so that they are evenly nourished. 3.74 ± 0.80 b 4.15 ± 0.86 a 3.60 ± 0.69 b 3.81 ± 0.82 14.316***
Try to educate dinner etiquette at dinner table. 3.91 ± 0.85 b 4.20 ± 0.87 a 3.69 ± 0.78 c 3.92 ± 0.85 10.200***

Values are expressed as mean ± SD. Lower case letters are indicated Duncan's multiple comparison (a > c). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

1) Likert scale: 5 (very important)–1 (very unimportant);

** p < 0.01,

*** p < 0.001.

Table 5.
Situation of provided snacks at home according to sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) χ2-value
Frequency for snacks/day         23.881***
  1 time 42 (30.4) 14 (13.7) 34 (28.6) 90 (25.1)  
  2–3 times 66 (47.8) 42 (41.2) 61 (51.3) 169 (47.1)  
  Frequently 30 (21.7) 46 (45.1) 24 (20.2) 100 (27.9)  
Necessity of snacks         16.336*
  Support nutrition 49 (35.5) 32 (31.4) 30 (25.2) 111 (30.9)  
  Because child wants 46 (33.3) 39 (38.2) 47 (39.5) 132 (36.8)  
  Because of proper eating behaviors 12 (8.7) 15 (14.7) 9 (7.6) 36 (10.0)  
  To relieve the hunger 31 (22.5) 16 (15.7) 29 (24.4) 76 (21.2)  
  Others 0 (0.0) 0 (0.0) 4 (3.4) 4 (1.1)  
Source of information         15.325*
  Internet 55 (39.9) 38 (37.3) 52 (43.7) 145 (40.4)  
  TV, radio 13 (9.4) 13 (12.7) 8 (6.7) 34 (9.5)  
  Newspaper, magazines, books 10 (7.2) 22 (21.6) 18 (15.1) 50 (13.9)  
  Relative, hospital & community health center 60 (43.5) 29 (28.4) 41 (34.5) 130 (36.2)  

Values are presented as number (%). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

* p < 0.05,

*** p < 0.001.

Table 6.
Types of snacks provided at home according to sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359)
Fruits 104 (75.4) 76 (74.5) 82 (68.9) 262 (73.0)
Milk, dairy products 78 (56.5) 53 (52.0) 69 (58.0) 200 (55.7)
Cookies 50 (36.2) 41 (40.2) 47 (39.5) 138 (38.4)
Breads, cakes 45 (32.6) 42 (41.2) 48 (40.3) 135 (37.6)
Ice cream 38 (27.5) 19 (18.6) 38 (31.9) 95 (26.5)
Vegetables 23 (16.7) 41 (40.2) 24 (20.2) 88 (24.5)
Candy, jelly, chocolate 28 (20.3) 24 (23.5) 26 (21.8) 78 (21.7)
Rice cakes 30 (21.7) 18 (17.6) 28 (23.5) 76 (21.2)
Beverages 24 (17.4) 17 (16.7) 21 (17.6) 62 (17.3)
Fast foods 10 (7.2) 19 (18.6) 4 (3.4) 33 (9.2)
Noodles 7 (5.1) 7 (6.9) 10 (8.4) 24 (6.7)

Values are presented as number (%): multiple answer. Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

Table 7.
Purchasing behavior of snack products according to sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) χ2-value
Purchase experience (n = 359)         0.103 NS
  Yes 128 (92.8) 94 (92.2) 111 (93.3) 333 (92.8)  
  No 10 (7.2) 8 (7.8) 8 (6.7) 26 (7.2)  
Product type (n = 333)         31.419***
  Cookies 55 (43.0) 23 (24.5) 51 (45.9) 129 (38.7)  
  Beverage, tea, puree 39 (30.5) 17 (18.1) 24 (21.6) 80 (24.0)  
  Baby foods 16 (12.5) 21 (22.3) 16 (14.4) 53 (15.9)  
  Frozen convenience foods 9 (7.0) 12 (12.8) 13 (11.7) 34 (10.2)  
  Side dishes (e.g. dried laver) 9 (7.0) 21 (22.3) 7 (6.3) 37 (11.1)  
  Subtotal 128 (100.0) 94 (100.0) 111 (100.0) 333 (100.0)  

Values are presented as number (%). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

NS not significant.

*** p < 0.001.

Table 8.
Satisfaction of snack products according to sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) χ2-value
Satisfaction (n = 333)         8.784*
  Yes 117 (91.4) 94 (100) 106 (95.5) 317 (95.2)  
  No 11 (8.6) 0 (0.0) 5 (4.5) 16 (4.8)  
Reason for satisfaction (n = 317)         17.578 NS
  Various kind of products considering the growth stage of children 45 (38.5) 19 (20.2) 41 (38.7) 105 (33.1)  
  Organic food materials 33 (28.2) 28 (29.8) 28 (26.4) 89 (28.1)  
  Child's preferences 19 (16.2) 29 (30.9) 19 (17.9) 67 (21.1)  
  Fortification of nutrient 10 (8.5) 6 (6.4) 9 (8.5) 25 (7.9)  
  Hygienic safety 5 (4.3) 10 (10.6) 6 (5.7) 21 (6.6)  
  Others 5 (4.3) 2 (2.1) 3 (2.8) 10 (3.2)  
  Subtotal 117 (100.0) 94 (100.0) 106 (100.0) 317 (100.0)  
Reason for dissatisfaction (n = 16)         1.593 NS
  Non-diversity of products 5 (45.5) 2 (40.0) 7 (43.8)  
  Non-organic food materials 2 (18.2) 1 (20.0) 3 (18.8)  
  Expensive price 1 (9.1) 1 (20.0) 2 (12.5)  
  Unsanitary problems 1 (9.1) 1 (20.0) 2 (12.5)  
  Others 2 (18.2) 0 (0.0) 2 (12.5)  
  Subtotal 11 (100.0) 5 (100.0) 16 (100.0)  

Values are presented as number (%). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; and cluster 3, sustainability-interested group.

NS not significant.

* p < 0.05.

Table 9.
Development demand for snack products according to sustainable dietary style
Variables Cluster 1 (n = 138) Cluster 2 (n = 102) Cluster 3 (n = 119) Total (n = 359) χ2-value
Using organic food materials 28 (20.3) 34 (33.4) 33 (27.8) 95 (26.5) 16.460*
Fortification of various nutrient 37 (26.8) 17 (16.7) 25 (21.0) 79 (22.0)  
Using local agricultural products 27 (19.6) 13 (12.7) 25 (21.0) 65 (18.1)  
Maintain of the inherent characteristics of materials 27 (19.6) 14 (13.7) 23 (19.3) 64 (17.8)  
Traditional cooking methods 19 (13.7) 24 (23.5) 13 (10.9) 56 (15.6)  

Values are presented as number (%). Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters: cluster 1, family health-seeking group; cluster 2, sustainable dietary trend group; cluster 3, sustainability-interested group.

* p < 0.05.

TOOLS
Similar articles