Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Factors Influencing the Consumption of Calcium-Rich Foods among Adolescents

  • Han, Ji-Sook (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Jeong-Hee (Department of Food Science and Nutrition, Pusan National University)
  • Published : 2002.03.01
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Abstract

The purpose of this study was to identify factors influencing the consumption of calcium-rich foods among adolescents. A total of 96 adolescents divided into twelve focus groups were investigated during April to May 2000 in Busan. Focus group discussions were audio-taped, transcribed and analyzed using a grounded theory approach. Key factors influencing the consumption of calcium-rich foods were taste, food type, body image, and family. Motivators among the factors were taste, flood type, body image, health, family and perception, and barriers were taste, flood type, location, friends, price, weather and lactose intolerance. Taste, flood type, location and weather were found to be both motivators and barriers of consumption of calcium-rich floods according to circumstances. Some of these factors varied in importance by gender and age. Younger adolescents were more strongly influenced by taste and family than older ones. Older adolescents were strongly influenced by body image, convenience and perception. These findings could be used as a guideline for adolescents to consume calcium-rich foods.

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