Browse > Article
http://dx.doi.org/10.14373/JKDA.2011.17.4.387

Dietary Behaviors, Processed Food Preferences and Awareness Levels of Nutrition Labels among Female University Students Living in Middle Region by Breakfast Eating  

Bae, Yun-Jung (Dept. of Food & Nutritional Sciences, Hanbuk University)
Yeon, Jee-Young (Dept. of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Dietetic Association / v.17, no.4, 2011 , pp. 387-402 More about this Journal
Abstract
The purpose of this study was to examine the dietary behaviors, processed food preferences, and awareness levels of nutrition labels among female university students living in middle region by breakfast eating. A total of 243 students (breakfast eating group: 153, breakfast skipping group: 90) were surveyed from April to May of 2011. The results are summarized as follows: Skipping breakfast (SB) group had a significantly higher frequency of skipping lunch and dinner compared with the eating breakfast (EB) group (P<0.05, P<0.01, respectively). In the EB group, food labels were identified sometimes (31.8%), frequently (29.1%), and rarely (28.5%). In the SB group, food labels were identified rarely (33.3%), sometimes (27.8%), and frequently (26.7%). The EB group used food labels for comparing price and weight of products more frequently than the SB group (P<0.05). In the EB group, nutrition labels were identified sometimes (38.0%), frequently (28.1%), and rarely (24.8%). In the SB group, nutrition labels were identified rarely (32.6%), sometimes (30.3%), and frequently (21.4%). The EB group used food labels for identifying nutrient contents more often and for weight control more less than the SB group (P<0.05, P<0.05, respectively). The main reason for not identifying nutrition label of the processed foods was 'not being interested (55.5%)' in the SB group (P<0.05). Therefore, education programs that emphasize the importance of eating breakfast, and reading food and nutrition labels need to be developed for university students.
Keywords
breakfast skipping; dietary behavior; processed food; preferences; nutrition labels; female university students;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Lee MS, Woo MK (2003): Differences in the dietary and health-related habits and quality of diet in university students living in Daejeon. Korean J Community Nutr 8(1): 33-40
2 Lee WJ (2003): Factors related to college student's problem drinking. J Kor Soci Health Education and Promotion 20(3):109-124
3 Ministry of Health, Welfare and Family Affairs [MOHWFA] & Korea Center for Disease Control and Prevention [KCDCP] (2010): 2009 National Health Statistics- The 4th Korea National Health and Nutrition Examination Survey, the second year(2009), Korea Center for Disease Control and Prevention, Korea
4 Park MS, Kim SA (2005): Effect of nutrition education on improving diet behavior of university students. Korean J Community Nutr 10(2):189-195
5 Park SS, Kim NY, Han MJ (2008): Processed food preferences and food and nutrition labeling perceptions of middle school students. Korean J Food Cookery Sci 24(2):164-173
6 Seo GH, Yun HH (2004): Preference and utilization of instant foods of university students studying tourism science. J Korean Soc Food Sci Nutr 33(2):356-364   DOI
7 Song BC, Cho JH, Kim MK (2008): A study of the nutritional knowledge and diet practice behavior of college students. Korean J Food Culture 23(4):538-542
8 The Korean Nutrition Society (2010): Dietary reference intakes for Koreans. Seoul
9 Yang KM (2005): A survey on nutrient intake of university students by alcohol intake. J Korean Diet Assoc 11(1):1-10
10 식품의약품안정청 (2009): 식품등의 표시기준(고시 제 2009-218호)
11 An JH, Kang KO (2006): Consumption type of housewives about organic and instant Food. Korean J Food Nutr 19(1): 28-37
12 Borra S (2006): Consumer perspectives on food labels. Am J Clin Nutr 83(5):1235S
13 Chae MJ, Bae HJ, Yoon JY (2008): Consumption practices and selection attributes of the university students on ready-to-eat foods. J Foodservice Management Society of Korea 11(2): 289-307
14 Cho SH, Yu HH (2007): Nutrition knowledge, dietary attitudes, dietary habits and awareness of food-nutrition labelling by girl's high school students. Korean J Community Nutri 12(5):519-533
15 Kim HC, Kim MR (2005): Consumer attitudes towards food additives. J East Asian Soc Diet Life 15(1):126-135
16 Choi MK, Jun YS, Kim AJ (2001): A comparative study of dietary behaviors and nutrient intakes according to alcohol among male university students Chungnam. J Korean Soc Food Sci Nutr 30(5):978-985
17 Chung HK, Kang JH, Lee HY (2011): Usefulness, attitude for using and purchase intention on food labeling of housewives and university students. Korean J Community Nutr 16(1): 86-97   DOI
18 Goh EK, Park ES (2010): Intake of processed food and perceptions of food labeling in middle school students. Korean J Human Ecology 9(1):179-189
19 Kim IS, Lee YH, Kim HJ (2005): A study of the dietary behaviors and the nutrient intake of high school girls in Iksan and Seoul city. Korean J Food Cookery Sci 21(2):139-148
20 Kim KH (2003): A study of the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of university students in the Gwangju area. Korean J Community Nutr 8(2):181-191
21 Kim KW, Shin EM, Moon EH (2004): A study on fast food consumption, nutritional knowledge, food behavior and dietary intake of university students. J Korean Diet Assoc 10(1):13-24
22 Kim MS (2005): Eating behavior of university students by economic environment. Korean J Food Cookery Sci 21(2): 125-138
23 Kim SH, Joung KH, Chae BS (2007): Dietary life and eating- out style related to breakfast frequency of male students in culinary college. Korean J Community Nutr 12(1):13-24
24 Ko MS (2007): The comparison in daily intake of nutrients and dietary habits of college students in Busan. Korean J Community Nutr 12(3):259-271
25 Lee KA, Cho EJ, Yoon HS (2010): A study on consumption of convenience foods of university students by residing types in Changwon and Masan area. J Korean Diet Assoc 16(3): 279-290