Browse > Article
http://dx.doi.org/10.4163/jnh.2021.54.3.262

Recognition and preference of rice-based home meal replacement for breakfast among adolescents in the Jeonbuk area  

Oh, Hae-Rim (Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University)
Kim, Hyunsuk (Department of Food Science and Human Nutrition, Jeonbuk National University)
Jung, Su-Jin (Clinical Trial Center for Functional Foods, Jeonbuk National University Hospital)
Cha, Youn-Soo (Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University)
Publication Information
Journal of Nutrition and Health / v.54, no.3, 2021 , pp. 262-276 More about this Journal
Abstract
Purpose: Although, the rate of skipping breakfast among adolescents has increased in recent years, there has been an increase in the consumption of home meal replacement (HMR). This study examines the recognition and preference of rice-based Korean style HMR for breakfast among adolescents in located at Jeollabuk-do. Methods: Total of 550 middle- and high-school students of Jeollabuk-do enrolled in this study signing a consent of participation. After conducting a preliminary survey, the questionnaire employed was modified according to the purpose of this study, and the self-recording method was appliedto fill out the questionnaire. Data were analyzed using IBM SPSS Statistics 25. The 𝛘2-test was performed for categorical variables, whereas continuous variables were analyzed by the independent t-test. Results: Results of this study determined that 272 students (54.6%) belonged tobreakfasteating group and 226 (45.4%) were in the breakfast-skipping group. The reasons specified by both groups for eating HMR were 'convenient to cook', 'delicious', and 'time-saving'. The a result of analyzing perception of the importance of HMR by classifying as whether to eat or not to eat breakfast, revealed that compared to the breakfast-skipping group, the breakfast-eating group considered 'hygiene and cleanliness' as important factors (p < 0.001). Considering the gender, school, and breakfast consumption, the most preferred Korean HMR were 'triangular gimbap', 'gimbap', and 'rice balls'. Conclusion: Results of this study indicate, when considering adolescents, there is a necessary for continuous researches to develop convenient breakfast substitutes that are easily consumed. Moreover, we believe that it is essential to impart proper cooking education and recipe distribution of the menu.
Keywords
adolescents; breakfast; meals; diet habit;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Yi BS, Yang IS. An exploratory study for identifying factors related to breakfast in elementary, middle and high school students. Korean J Community Nutr 2006; 11(1): 25-38.
2 Go HH, Hwang EH. Breakfast intake status and demand of school breakfast between high school students living in dormitory and family home in Iksan city. Korean J Hum Ecol 2016; 25(1): 99.   DOI
3 Kang SN. A study on consumer perceptions and attitudes of HMR by lifestyle [dissertation]. Muan: Mokpo University; 2019.
4 Choi JH, Park GS. Study on breakfast status and perception of substitution foods for breakfast in high school students in Daegu area. J East Asian Soc Diet Life 2016; 26(6): 565-574.   DOI
5 Yang SJ, Kim K, Hwang JY. Effect of 'breakfast club program' on dietary behaviors and school life in high school students residing in Seoul metropolitan areas. J Korean Soc Food Sci Nutr 2015; 44(7): 1000-1006.   DOI
6 Kim JY. Eating habits according to breakfast skipping and preference breakfast menu of high school students in Seoul area [dissertation]. Seoul: Sungshin Women's University; 2008.
7 Chung YC, Park CH, Kwon HK, Park YM, Kim YS, Doo JK, et al. Improved cognitive performance following supplementation with a mixed-grain diet in high school students: a randomized controlled trial. Nutrition 2012; 28(2): 165-172.   DOI
8 Ferrer-Cascales R, Sanchez-SanSegundo M, Ruiz-Robledillo N, Albaladejo-Blazquez N, Laguna-Perez A, Zaragoza-Marti A. Eat or skip breakfast? The important role of breakfast quality for health-related quality of life, stress and depression in Spanish adolescents. Int J Environ Res Public Health 2018; 15(8): 1781.   DOI
9 Park SH, Kim MJ. Acceptance and preference of vegetables in menus for middle school students. J Korean Soc Food Sci Nutr 2008; 37(12): 1660-1666.   DOI
10 Cho YJ, Hwang JH. Association between regular breakfast and sleep-related factors in Korean adolescents. J Korean Soc Sch Health 2017; 30(3): 317-324.   DOI
11 Bae YJ. Evaluation of nutrient intake and meal variety with breakfast eating in Korean adolescents: analysis of data from the 2008~2009 National Health and Nutrition Survey. Korean J Community Nutr 2013; 18(3): 257-268.   DOI
12 Park HS. A study on the consumption patterns, preference and perception for rice food of middle school students [dissertation]. Seoul: Konkuk University; 2019.
13 Park SK, Lee JH. Factors influencing the consumption of convenience foods among Korean adolescents: analysis of data from the 15th (2019) Korea Youth Risk Behavior Web-based Survey. J Nutr Health 2020; 53(3): 255-270.   DOI
14 Park PS, Song EJ, Hwang SR, Park KO, Park MY. Effects of skipping breakfast based on the frequency of skipping breakfast of middle school students in Sangju, Gyeongbuk Province. Korean J Hum Ecol 2011; 20(20): 861-869.   DOI
15 Ministry of Health and Welfare (KR). Research at the Centers for Disease Control and Prevention: statistics of the Youth Health Behavior Survey of the 15th (2019) youth risk behavior web-based survey data [Internet]. Cheongju: Korea Center for Disease Control and Prevention Agency; 2019 [cited 2020 Sep 30]. Available from: http://kdca.go.kr/.
16 Christensen CB, Mikkelsen BE, Toft U. The effect of introducing a free breakfast club on eating habits among students at vocational schools. BMC Public Health 2019; 19(1): 369.   DOI
17 Choe JS, Chun HK, Chung GJ, Nam HJ. Relations between the dietary habit and academic achievement, subjective health judgement, physical status of high school students. J Korean Soc Food Sci Nutr 2003; 32(4): 627-635.   DOI
18 Woo LJ, Kim SY. Eating behaviors by breakfast frequency of high school students in Yongin area. J Korean Soc Food Sci Nutr 2015; 44(1): 66-75.   DOI
19 Eom HS, Jeong MJ, Kim SB. A study on nutrition knowledge, dietary attitude, food habit of middle school students in Chonbuk area. Korean J Community Nutr 2005; 10(5): 574-581.
20 Lee JS, Yun JW. A study on perception about body image, dietary attitude, dietary self-efficacy and nutrient intake of high school students in Busan. J Korean Soc Food Sci Nutr 2003; 32(2): 295-301.   DOI
21 Kim HS, Lee US, Kim SH, Cha YS. Evaluation of dietary habits according to breakfast consumption in Korean adolescents: based on the 6th Korea National Health and Nutrition Examination Survey, 2013~2015. J Nutr Health 2019; 52(2): 217-226.   DOI
22 Jun S. A comparison of influence of HMR attribute satisfaction on purchasing changes and dietary satisfaction of Korean adolescents and adults. J Consum Cult 2017; 20(4): 117-138.   DOI
23 The Korean Dietetic Association. Guide to proper eating habits for obesity prevention. Seoul: Ministry of Health and Welfare; 2010.
24 Im YJ, Oh WO, Suk MH. Adolescent health behaviors according to body mass index. Child Health Nurs Res 2017; 23(1): 1-9.   DOI
25 Doo YT. Health behavior and status associated with junk food consumption in adolescents: data from the Korea Youth Risk Behavior Web-based Survey. Korean J Health Educ Promot 2016; 33(2): 15-25.   DOI
26 Mun YS, Jung EK, Joo NM, Yoon JY. A study on the intakes and perceptions of convenient breakfast. Korean J Community Nutr 2011; 16(5): 559-568.   DOI
27 Cho SI, Lee H, Lee DH, Kim KH. Association of frequent intake of fast foods, energy drinks, or convenience food with atopic dermatitis in adolescents. Eur J Nutr 2020; 59(7): 3171-3182.   DOI
28 Choi E, Kim SA, Joung H. Relationship between obesity and Korean and Mediterranean dietary patterns: a review of the literature. J Obes Metab Syndr 2019; 28(1): 30-39.   DOI
29 Xu S, Xue Y. Pediatric obesity: causes, symptoms, prevention and treatment. Exp Ther Med 2016; 11(1): 15-20.   DOI
30 Mustafa N, Abd Majid H, Toumpakari Z, Carroll HA, Yazid Jalaludin M, Al Sadat N, et al. The association of breakfast frequency and cardiovascular disease (CVD) risk factors among adolescents in malaysia. Nutrients 2019; 11(5): 973.   DOI
31 Choi MY, Kim HY. Nutrition knowledge, dietary self-efficacy and eating habits according to student's stage of regular breakfast or exercise. Korean J Community Nutr 2008; 13(5): 653-662.
32 Shin MS. Rice-processed food. Food Sci Ind 2009; 42(4): 2-18.   DOI
33 Rosenrauch S, Ball K, Lamb KE. Associations between perceived friends' support of healthy eating and meal skipping in adolescence. Public Health Nutr 2017; 20(18): 3266-3274.   DOI
34 Park EO, Oh MR, Choi EK, Shin DH, Doo JK, Kim YS, et al. Mixed grain containing giant embryonic brown rice improves postprandial glycaemic response in healthy subjects. Nutr Diet 2016; 73(2): 132-138.   DOI
35 Cho HS, Choi MK. A study on body image and dietary habits by the body mass Index of middle school Students in Chungnam. Korean J Food Nutr 2010; 23(3): 368-375.
36 Lee YS, Im HS, An HS, Jang NS. Nutrition through the lifecycle. Paju; Kyomoonsa: 2008.
37 Kim JE, Ji MS. Development of convenient menu school breakfast program for high school students. Korean J Food Cookery Sci 2013; 29(4): 343-351.   DOI