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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.
References
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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 |
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*** |
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) |
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.
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) |
Table 6.
Types of snacks provided at home according to sustainable dietary style
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) |
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) |
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) |
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