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The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area


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The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area

Article information

Korean J Community Nutr. 2014;19(5):415-424
Publication date (electronic) : 2014 October 31
doi : https://doi.org/10.5720/kjcn.2014.19.5.415
Yun Kyeong Lee1, Youngnam Kim2
1Gwang Pyeong Middle School, Gyeongbuk, Korea.
2Department 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, Cheongju, Chungbuk 363-791, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr
Received 2014 August 05; Revised 2014 October 13; Accepted 2014 October 25.

Abstract

Objectives

Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age groups in order to determine potential ways of increasing vegetable consumption in this study group.

Methods

A total of 308 primary to university students in Gyeongbuk area were recruited and a questionnaire-based survey was conducted. The preference score (7-Likert scale: very much dislike (1)~so-so (4)~like very much (7)) and intake frequency (5-Likert scale) of 48 kinds of vegetables in 4 vegetable groups, such as vegetable (fruit-, root-, leaf-, and stalk- vegetable), seaweeds, mushrooms, and kimchi were investigated, and data were analyzed by SPSS WIN (ver 12.0).

Results

The preference scores of vegetables except for seaweeds were significantly different among school groups, university was the highest, followed by high school. Primary and middle school students showed the lowest preference score, especially for leaf- and stalk- vegetables. The preference score for seaweeds was the highest of 5.28, followed by kimchi of 4.99. With regard to kimchis, the preference score was the highest in university', followed by high school, middle school, and primary school' was the lowest. The number of vegetables with < 4.0 preference score was the highest in primary school of 16, 15 in middle school, 11 in high school, and 7, the lowest in university. The vegetable with preference score of < 4.0 in all 4 school groups were mallow, chard, bud, radish leaf, mugwort, butterbur and sweet potato stalk. With regard to the intake frequency of vegetables, kimchis, an indispensable part of the Korean diet, was the highest of 2 times/day, followed by cooked vegetables of 1.5 times/day. The correlation coefficients between preference scores and intake frequencies were statistically significant in all groups of vegetables. As for the coefficient of variation (CV) of preference score, primary school' was the highest and university' was the lowest. The number of vegetables with high CV and high inexperience were highest in primary school students.

Conclusions

Providing more opportunities for consuming a variety of vegetables, such as leaf- and stalk- vegetable, it may be possible to increase vegetable consumption, especially for the primary school students.

Keywords: vegetables; preference score; intake frequency; coefficient of variation; school group

References

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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

List of vegetables investigated

Table 1

1) Total N of vegetables investigated

Table 2

Composition of the study subjects

Table 2

1) N (%)

Table 3

Preference score1) comparison of vegetables by school group

Table 3

1) 7-point Likert scale (1: very much dislike ~ 4: so-so ~ 7: like very much)

2) Total N of vegetables investigated

3) Mean ± SD

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

abc: Different letters in the same row represent statistical differences by Duncan's multiple range test

Table 4

List of vegetables with preference score less than 4.01) by school group

Table 4

1) 7-point Likert scale(1: very much dislike~4: so-so~7: like very much)

2) Total N of vegetables investigated

Listing order: Preference score of low to high

Table 5

Vegetable with significant difference in preference score,1) by school group

Table 5

1) 7-point Likert scale (1: very much dislike ~ 4: so-so ~ 7: like very much)

2) Mean ± SD

3) N of vegetables with sig. difference/Total N of vegetables investigated

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

abc: Different letters in the same row represent statistical differences by Duncan's multiple range test

Table 6

Seaweeds, mushrooms, and kimchis with significant difference in preference score1) by school group

Table 6

1) 7-point Likert scale (1: very much dislike ~ 4: so-so ~ 7: like very much)

2) Mean ± SD

3) N of vegetables with sig. difference/Total N of vegetables investigated

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

abc: Different letters in the same row represent statistical differences by Duncan's multiple range test

Table 7

Intake frequency score1) difference of vegetables by school group

Table 7

1) N of intake/day

2) Mean ± SD,

*: p < 0.05, **: p < 0.01 by F-test

ab: Different letters in the same row represent statistical differences by Duncan's multiple range test

Table 8

Correlation coefficient between preference score and intake frequency of vegetables

Table 8

*: p < 0.05, **: p < 0.01 by Pearson's correlation

Table 9

CV1) of the vegetable food groups' preference score

Table 9

1) Coefficient of variation

Table 10

Vegetables with more than 10% of inexperience intake ratio

Table 10

1) N (%)