Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Food Behavior Using the Nutrition Quotient and Vegetable Preferences of Elementary School Students in the Metropolitan Area

수도권 일부 학령기의 영양지수를 이용한 식행동 및 채소 선호도 조사

  • Kim, Young-A (Major in Nutrition Education, Graduate School of Education, The University of Suwon) ;
  • Kim, Hyung-Sook (Department of Food and Nutrition, College of Health Science, The University of Suwon)
  • 김영아 (수원대학교 교육대학원 영양교육전공) ;
  • 김형숙 (수원대학교 건강과학대학 식품영양학과)
  • Received : 2021.03.12
  • Accepted : 2021.04.22
  • Published : 2021.05.02
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Abstract

The purpose of this survey was to investigate the food behavior and vegetable preferences of elementary school students in the metropolitan areas of, South Korea. Five hundred and eighty students (277 male and 303 female) studying in grades 5~6 participated in the survey. We assessed food behavior by evauating the Nutrition Quotient (NQ). Through a questionnaire, which consisted of 20 food behavior checklist items. These items were grouped under five factors: balance, diversity, moderation, practice and environment. All data were analyzed using SPSS 25.0. The average NQ score weighted using the five factors was 61.32 points. Among the five factors, moderation showed the lowest score, whereas environment showed the highest score. The average score of the vegetable preference was 3.36 points out of a total of 5 points. The vegetable preference was found to be highest for bean sprouts and followed by tomatoes, lettuce, spinach, Chinese cabbage, sesame leaf, pumpkin, carrot, radish, chives, lotus roots, onions, broccoli, sweet peppers, and eggplant. The results of vegetable preferences by NQ grade were 4.13±0.63 points for the high grade, 3.68±0.75 points for the medium-high grade, 3.41±0.82 points for the medium-low grade, and 2.94±0.78 points for the low grade. There was a significant positive correlation between NQ and vegetable preferences (r=0.477, P<0.001). If vegetables with high preference are frequently provided in school meals, it might contribute to improving overall food behavior.

Keywords

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