대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
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영양교육이 식태도, 식습관 및 영양소섭취 변화에 미치는 영향 - 경기지역 20대 교대근무 여성을 중심으로

Effect of Nutrition Education on Improving Dietary Attitudes, Food Habits and Food Frequency - Female in Twenties Shift Work in Gyeonggi Area

  • 이승림 (상지영서대학교 식품영양조리과)
  • Lee, Seung-Lim (Department of Food Nutrition & Cooking, Sangji Youngseo College)
  • 투고 : 2013.01.18
  • 심사 : 2013.02.21
  • 발행 : 2013.02.28
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초록

This study was conducted to investigate the effect of nutrition education on improving dietary attitudes, food habits and Food Frequency of 32 female shift workers by administering questionnaires. Dietary nutrient consumption data were obtained from the female shift workers by using 1 day 24-hr recall. The results were as follows: Score on 'Concerns about health (p < 0.05)' was significantly higher after-training. Dietary attitude (32.3 vs. 34.9, p < 0.01) and food habits (60.2 vs. 67.1, p < 0.01) were significantly higher after the training. Scores on 'Eating a lot of food that I want to eat is more important than nutrition (p < 0.01)', 'I have a tendency to use instant foods when I am busy (p < 0.01)', 'I am interested in information on nutrition and health (p < 0.01)' were significantly higher after the training. Scores on 'I have three meals a day (p < 0.001)', 'I have breakfast regularly (p < 0.01)', 'I take vegetables other than kimchi at every meal (p < 0.01)', 'I drink milk every day (p < 0.001)', 'I eat fruits every day (p < 0.01)', and 'I apply nutrition knowledge to daily life (p < 0.001)' were significantly higher after the training. Protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.01), and calcium (p < 0.001) intakes were significantly higher after the training. These results showed that nutrition education had improved the dietary attitudes, food habits, and nutrient intakes. Therefore, we conclude that providing more systematic and appropriate nutrition education to shift workers during their tenure of office period is likely to improve dietary attitudes, food habits, and nutrient intakes.

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