Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of the Dietary Consciousness on Intake Frequency of Foods by Gender and Generations

성별, 세대별 식생활 인식이 식품군별 섭취 빈도에 미치는 영향

  • Kim, Gwi-Young (Dept. of Food and Food Service Industry, College of Science and Tecnology, Kyungpook National University) ;
  • Park, Mo-Ra (Dept. of Food and Food Service Industry, College of Science and Tecnology, Kyungpook National University)
  • 김귀영 (경북대학교 과학기술대학 식품외식산업학과) ;
  • 박모라 (경북대학교 과학기술대학 식품외식산업학과)
  • Received : 2014.05.01
  • Accepted : 2014.08.12
  • Published : 2014.08.31
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Abstract

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

Keywords

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