Warning: mkdir(): Permission denied in /home/virtual/lib/view_data.php on line 81

Warning: fopen(upload/ip_log/ip_log_2024-09.txt): failed to open stream: No such file or directory in /home/virtual/lib/view_data.php on line 83

Warning: fwrite() expects parameter 1 to be resource, boolean given in /home/virtual/lib/view_data.php on line 84
Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area


Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.

Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area

Article information

Korean J Community Nutr. 2014;19(3):223-230
Publication date (electronic) : 2014 June 30
doi : https://doi.org/10.5720/kjcn.2014.19.3.223
Yun Kyeong Lee, Youngnam Kim1
Gwang Pyeong Middle School, Gumi, Gyeongbuk, Korea.
1Department of Home Economics Education, Korea National University of Education, Chungbuk, Korea.
Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250 Taeseongtabyeon-ro, Gangnae-myeon, Cheongwon-gun, Chungcheongbuk-do 363-791, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr
Received 2014 March 17; Revised 2014 June 02; Accepted 2014 June 18.

Abstract

Objectives

The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake.

Methods

The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0).

Results

About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary 2nd and 5th, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school 2nd showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient.

Conclusions

Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.

Keywords: vegetable consumption attitude; fragrance vegetables; preference; intake frequency; age groups comparison

References

1. Go YS, Jeon ER, Jung LH. The dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam. J Korean Soc Food Sci Nutr 2013;42(2):223–233.
2. Hong JH, Cho MS. Acceptance of vegetable menus of a school lunch program by high school students in Seoul and its association with health and dietary behavioral factors. Korean J Food Sci Technol 2012;44(1):121–134.
3. Jeong HS. A study on the relationship between nutrition knowledge and food habit of mothers and food preference and other factors of their elementary school children. J Korean Home Econ Assoc 1995;33(3):207–223.
4. Jeong SH. Preference and intake of vegetables among high school students in Daegu Keimyung University; 2012. 35–37. Dissertation.
5. Jung GT. Color affects the taste emotion 2014. cited March 12, 2014. Available from http://epeopletoday.com.
6. Kang IS, Kim JS, Cho DM. Modern food chemistry Seoul: Jigu Publishing; 1996. p. 328–329.
7. Kim HH, Kim Y. A preference analysis of vegetable group foods in primary school students and their mothers. J Korean Home Econ Educ Assoc 2012;24(3):73–88.
8. Kim JH. Method of educational study and statistic Seoul: Wonmisa; 2003. p. 399.
9. Kim KA, Kim SJ, Jeong NH, Jeon ER. Meal preference on the school food service of middle school students in Gwangju and Chollanamdo Area. Korean J Soc Food Cookery Sci 2003;19(2):144–154.
10. Kim KJ. Teenagers' degree of preference for and intake realities of fruits and vegetables : Survey on high school students of boarding schools Konkuk University; 2009. 14–15. 45–47. 56. Dissertation.
11. Kim KN, You SH, Lee HA. Influence of parenting environment on dietary behavior of having an unbalanced diet among primary school students. J Hum Ecol 2007;11(1):127–135.
12. Kim MK. Analysis of factors to affect the preference and eating attitude of vegetables among elementary school children Sangji University; 2010. 80–88. 100–111. Dissertation.
13. Lee JH, Kim MR. Changes in the functional properties of spices and herbs during cooking. Korean J Food Cookery Sci 2008;24(1):132–156.
14. Lee KA, Jeong BY, Moon SK, Kim IS, Shigeru N, Scichiro N. Comparisons of Korean and Japanese college students' eating habit and food preferences. J Korean Soc Food Sci Nutr 2010;39(11):1619–1626.
15. Lee NS, Im YS, Kim BR. The study on the food habits and preferences of elementary school children. Korean J Community Nutr 1997;2(2):187–196.
16. Ministry of Health & Welfare. Korea Centers for Disease Control & Prevention. 2011 - Nutrition Survey : The Fifth Korea National Health & Nutrition Examination Survey 2012. cited May 1, 2013. Available from https://knhanes.cdc.go.kr.
17. 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.
18. The Korean Nutrition Society. Dietary reference intakes for Koreans First revisionth ed. Seoul: 2010. p. 532–534.
19. Yoon HS, Choi YS, Lee KH. Nutrition knowledge, dietary habits and nutrition attitudes of elementary and middle school teachers in Masan City. J Korean Soc Food Sci Nutr 2002;31(1):160–169.

Article information Continued

Copyright © 2014 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Table 1

The composition of the study subjects

Table 1

1) N (%)

Table 2

Kind of food groups not eaten by the subjects

Table 2

1) N (%)

Table 3

Attitudes1) related to vegetable eating of the subjects

Table 3

1) 1: Strongly disagree ~ 5: strongly agree

2) Mean ± SD

ab: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

*: p < 0.05, **: p < 0.01, ***: p < 0.001 Significantly different by F-test

Table 4

Reason for like or dislike vegetable of the subjects

Table 4

1) N (%)

Table 5

Preference score1) of the fragrance vegetables

Table 5

1) 1: Dislike very much ~ 4: so-so ~ 7: like very much

2) Mean ± SD

abcd: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

**: p < 0.01, ***: p < 0.001 Significantly different by F-test

Table 6

The frequency1) of fragrance vegetable intake

Table 6

1) 0: Do not eat; 1: 1~2 times/month; 2: 1/week; 3: 2~3 times/week; 4: eat everyday

2) Mean ± SD

*: p < 0.05, **: p < 0.01, ***: p < 0.001 Significantly different by F-test

Table 7

The correlation coefficients between preference score and intake frequency of fragrance vegetables

Table 7

**: p < 0.01 Significantly different by Pearson's correlation coefficient