Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Use of Weight-control or Health Functional Foods, Associated Weight-control Behavior and Perception among University Students in Cheongju

청주지역 일부 대학생의 체중조절 식품 및 건강기능식품 사용 실태와 관련 인식 연구

  • Kim, Gayong (Department of Food and Nutrition, Chungbuk National University) ;
  • Pae, Munkyong (Department of Food and Nutrition, Chungbuk National University)
  • Received : 2021.01.08
  • Accepted : 2021.02.24
  • Published : 2021.02.28
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Abstract

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

Keywords

Acknowledgement

This research was supported by Chungbuk National University Korea National University Development Project (2020).

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