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Food Habits and Dietary Behavior Related to Using Processed Food among Male College Students Residing in Dormitory and Self-boarding in Gangwon


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Food Habits and Dietary Behavior Related to Using Processed Food among Male College Students Residing in Dormitory and Self-boarding in Gangwon

Article information

Korean J Community Nutr. 2013;18(4):372-385
Publication date (electronic) : 2013 August 31
doi : https://doi.org/10.5720/kjcn.2013.18.4.372
Mi-Hyun Kim, Hyun Kim, Woo Keun Lee, Soon Joo Kim, Jee-Young Yeon1
Department of Food and Nutrition, Kangwon National University, Samcheok, Korea.
1Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun, Korea.
Corresponding author: Yeon, Jee-Young, Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun 363-700, Korea. Tel: (043) 719-2267, Fax: (043) 719-2250, yonwl@yahoo.co.kr
Received 2013 July 05; Revised 2013 August 12; Accepted 2013 August 13.

Abstract

The purpose of this study was to examine food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. A total of 344 students (dormitory group: 227, self-boarding group: 117) were surveyed from May to June of 2012. The results are summarized as follows: self-boarding group had a significantly higher frequency of skipping breakfast and lunch and frequency of out meal compared with the dormitory group (p < 0.05, p < 0.05, p < 0.05 respectively). The self-boarding group had a significantly lower the score of 'eat vegetables and Kimchi at every meal' (p < 0.001) and 'eat a variety of food everyday' (p < 0.001) compared with the dormitory group. The self-boarding group had a significantly higher the preference for meat products (p < 0.05) and canned food (p < 0.01) for selecting processed food compared with the dormitory group. The consideration for selecting processed food was ranked by 'taste', 'price', 'expiration', 'appearance' and 'nutrition' in both dormitory and the self-boarding group. In the dormitory group, nutrition labels were identified certainly 2.6%, sometimes 12.8%, and rarely 17.2%. In the self-boarding group, nutrition labels were identified certainly 1.7%, sometimes 18.0%, and rarely 24.8%. The necessity of nutrition education was high in both dormitory group (51.6%) and the self-boarding group (62.4%). Therefore, development of an educational program and application of the information from nutrition labels for male college students, especially self-boarding students will be effective in improving dietary life in order to maintain healthy dietary habits.

Keywords: dietary behavior; processed food; male college students; dormitory; self-boarding

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Article information Continued

Copyright © 2013 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

General and lifestyle characteristics of the subjects

Table 1

1) Mean ± SD

2) N (%)

*: p < 0.05, ***: p < 0.001 by F-test or χ2-test

Table 2

Dietary habits of the subjects

Table 2

1) Mean ± SD

2) Except for the subject that breakfast eat everyday

3) N (%)

4) Except for the subject that lunch eat everyday

5) Except for the subject that dinner eat everyday

All variables have been age-adjusted.

*: p < 0.05 by F-test or χ2-test

Table 3

Frequency of out meal, snack and night-eating of the subjects

Table 3

1) N (%)

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

Table 4

Dietary assessment of the subjects

Table 4

1) Mean ± SD

All variables have been age-adjusted.

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

Table 5

Preference and consideration factor for selecting processed food of the subjects

Table 5

1) 1 = dislike very much, 5 = like very much

2) Mean ± SD

3) 1 = do not consider at all, 5 = certainly consider

All variables have been age-adjusted.

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

Table 6

Use of processed food of the subjects

Table 6

1) N (%)

Table 7

Identification of nutrition labels on processed food by the subjects

Table 7

1) N (%)

2) Except for the subject that not identify nutrition labels

3) Except for the subject that identify nutrition labels

Table 8

Necessity of nutrition education and nutrition information related to the nutrition labels

Table 8

1) N (%)