Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Dietary habits and Body Composition in University Students According to Salty Taste Preference

대학생의 짠 맛 선호도에 따른 식습관 및 체조성에 관한 연구

  • Kim, Kyung-Hee (Department of Food & Nutrtion, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 김경희 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2012.10.22
  • Accepted : 2012.12.05
  • Published : 2012.12.30
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Abstract

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

Keywords

References

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