• Title/Summary/Keyword: food and nutrition

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A Study on Dietry Attitudes Food Behaviors and nutriton Know-ledge of Food and ANutrition Major and Non-Major Female Students (식품영양전공과 비전공 여대생의 식행동과 영양지식에 관한연구)

  • 최도점
    • The Korean Journal of Food And Nutrition
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    • v.12 no.3
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    • pp.306-311
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    • 1999

  • The purpose of this study was to investigate dietary attitudes food behaviors and nutrition knowledge of food nutrition major and non-major female students. The subjects of this study consisted of 98 food and nutrition majors and 98 non-majors. Questionnaires were completed by them. Food and nutrition majors gave a serious consideration of taste and nutrition in selecting foods while non-majors considered taste food price amount of food and preparing time. Food and nutrition majors got higher scores in hig-her level of nutrition knowledge than non-majors and both got about the same scores in basic nutrition knowledge. The mean body weights of both were about the same and mean height of non-majors was hig-her than food and nutrition majors. Accrding to obesity index ideal body weight was more in food and nutrition ajors and underweight was more in non-majors. Dietary attitudes food behaviors and nu-trition knowledge of food and nutrition majors were better than those of non-majors. Therefore nutrition non-majors need nutrition education in order to improve their food behaviors and nutrition knowledge.

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A Study of Dietary Attitude on the Product of Food Service Industry in Nutrition Major and Non-Major College Women (식품영양학 전공 여대생과 비전공 여대생의 외식산업식품에 대한 식생활 태도 조사)

  • 강남이;조미숙
    • The Korean Journal of Food And Nutrition
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    • v.5 no.2
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    • pp.150-162
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    • 1992

  • This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

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Perception and Utilization of Food Labels Depending on Educational Experience with the Food Labeling System in Middle School Students (식품표시 관련 교육경험에 따른 중학생들의 식품표시에 대한 인식과 활용실태)

  • Kim, Jung-Hyun
    • The Korean Journal of Community Living Science
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    • v.20 no.1
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    • pp.51-59
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    • 2009

  • This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

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Effects of Nutrition Education on Nutrition Knowledge , Food Attitude , Food Habits, Food Preference and Plate Waste of Elementary School Children Served by the National School Lunch Program (급식학교에서의 영양교육이 아동의 영양지식, 식생활태도, 식습관, 식품 기호도 및 잔식량에 미치는 영향)

  • 한혜영
    • Journal of Nutrition and Health
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    • v.30 no.10
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    • pp.1219-1228
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    • 1997

  • This stusy was designed to develop nutrition education program for the primary school children served by the national school lunch program and to evaluate ist educational effects. Subjects consisted of 61 elementary school children(30 in the control group and 31 in the treatment group) in the 5th grade. Only the treatment group participated in a twelve-week nutrition education program. To evaluate the effects of the nutrition education program, the control and treatment groups were given a pretest and posttest for nutrition knowledge, food attitude, food habits, food preference and plate wastes before and after nutrition education. The results obtained are summerized as follows ; the nutrition knowledge test score (30.4) of the treatment group was significantly higher than that (17.4) of the control group after nutrition education . However, there was no significant difference between the two groups in food attitude test scores after nutrition education. We also did not find any difference induced by nutrition education or the food preferences of the treatment group. After nutrition education , the amount of plate waste of some menus were significantly decreased in the treatment group, but the amount of plate waste of the control group was not significantly changed. However, there was no significant difference in the post test scores above food habits between two groups. It was concluded that a twelve-week nutrition education program can improve nutrition knowledge and decrease plate waste but is not enough to change food attitude , food preference and food habits. It can besard that the two components of foodservice are nutritional foodservice and nutrition education. Foodservice management alone without nutrition education is hardly enough to improve the nutritional status of school children. The result of this study indicate that applying the nutrition education program to elementary school children who are served by the national lunch program can maximize the effects of the national school lunch program.

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