The Influence of Self-resilience on Dietary Management in Middle School Students

Article information

Korean J Community Nutr. 2015;20(6):399-410

Publication date (electronic) : 2015 December 31

doi : https://doi.org/10.5720/kjcn.2015.20.6.399

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, Gyeongbuk 38453, Korea. Tel: (053) 850-6810, Fax: (053) 850-6819, kyhwa47@gmail.com

Received 2015 October 23; Revised 2015 December 03; Accepted 2015 December 15.

Abstract

Objectives

This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students.

Methods

Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21.

Results

The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05).

Conclusions

This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

Keywords: self-resilience; right dietary practices; food safety practices; dietary education; middle school students

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