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Changes in Dietary Behavior and Lifestyle of Korean Adolescents by COVID-19

COVID-19에 의한 한국 청소년의 식생활 행태와 라이프스타일의 변화

  • Bo-Young Seo (Department of Food and Nutrition, Changshin University) ;
  • Eun-Sil Her (Department of Food and Nutrition, Changshin University)
  • Received : 2023.08.10
  • Accepted : 2023.08.31
  • Published : 2023.10.31

Abstract

The aim of this study analyzed changes in dietary habits and lifestyles before and after COVID-19 targeting adolescents, using the food consumption behavior survey (2019 vs 2021). In the change in health-related factors, height decreased overall, and a significant difference was especially evident in males. Awareness that functional foods and eco-friendly foods contribute to health has increased. Among the results of dietary behavior, the frequency of skipping breakfast showed that the rate of not skipping breakfast and the rate of skipping breakfast more than 5 times increased at the same time(p=0.019). The rate of eating out decreased significantly after COVID-19, and it was analyzed that schools and school cafeteria, as well as Street carts or restaurants and academy, all increased significantly as places where snacks were not consumed. In order to analyze changes in food-related lifestyle, it was grouped into convenience-seeking, quality/safety-seeking, taste-seeking, and health/safety-seeking. 'Small packaged or pre-processed products' decreased. On the other hand, items such as 'Safety rather than price when choosing food' and 'Don't eat food that could go bad' improved. 'Tend to eat regularly' was higher than 2021 compared to 2019. Also 'Tend to purchase HACCP and GAP-certified products' are increased. Because of COVID-19 changes in lifestyle have affected the diet of adolescents. The results of this study suggest that it can be used as a guideline establishment and nutrition counseling material for the formation of correct eating habits for adolescents in the future pandemic era.

Keywords

Acknowledgement

이 논문은 2022학년도 창신대학교 교내연구비에 의해 연구되었음(창신-2022-057).

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