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Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents

Article information

Korean J Community Nutr. 2016;21(6):509-519
Publication date (electronic) : 2016 December 31
doi : https://doi.org/10.5720/kjcn.2016.21.6.509
Yunhwa Kimorcid_icon
Department of Family Welfare, Daegu University, Gyeongsan, Korea.
Corresponding author: Yunhwa Kim. Department of Family Welfare, Daegu University, 201, Daegudae-ro, Jillyang-eup, Gyeongsan-si, Gyeongsangbuk-do, 38453, Korea. Tel: (053) 950-7193, Fax: (053) 850-6819, kyhwa47@gmail.com
Received 2016 October 27; Revised 2016 December 23; Accepted 2016 December 23.

Abstract

Objectives

Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students.

Methods

Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, χ2-test, factor analysis, reliability analysis, regression analysis, and cluster analysis.

Results

The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05).

Conclusions

This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

Keywords: adulterated food management; capability; dietary lifestyle; adolescence

Acknowledgments

This research was supported the National Research Foundation of Korea Grant funded by the Korean Government [NRF-2014S1A5B5A01013996].

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Article information Continued

Copyright © 2016 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.

Funded by : National Research Foundation of Koreahttp://dx.doi.org/10.13039/501100003725
Award ID : NRF-2014S1A5B5A01013996

Table 1

Awareness, capabilities and efficacy of adulterated food management according to general characteristics of the study participants

Table 1

1) Mean±SD, Rated with a 5-point Likert scale 1=never, 5=highly.

*: p < 0.05, **: p < 0.01, ***: p < 0.001

abc: means in the same column with different superscripts are significantly different by the result of Duncan's multiple range test.

Table 2

Correlation of seeking type and awareness, capabilities and efficacy of adulterated food management

Table 2

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 3

Effect of lifestyle on adulterated food management

Table 3

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 4

General and dietary characteristics of the study participants according to dietary lifestyles

Table 4

1) Gustation (G), Family (F), Health (H)

2) N (%)

**: p < 0.01

Table 5

Adulterated food management of the study participants according to dietary lifestyle group

Table 5

1) Gustation (G), Family (F), Health (H)

2) Mean±SD, Rated with a 5-point Likert scale 1=never, 5=highly.

*: p < 0.05, ***: p < 0.001

abcd: means in the same with different superscripts are significantly different by the result of Duncan's multiple range test.