The relationship between Intake of Health Foods and Dietary Behavior in Middle-Aged Women
Article information
Korean J Community Nutr. 2014;19(5):436-447
Publication date (electronic) : 2014 October 31
doi :
https://doi.org/10.5720/kjcn.2014.19.5.436
Received 2014 July 24; Revised 2014 September 29; Accepted 2014 September 30.
Abstract
Objectives
The purpose of this study was to investigate the health food consumption patterns and their relationship to dietary behavior in middle-aged women (45-60 years).
Methods
The exclusive face-to-face interviews by well-trained interviewers guaranteed a scientific data collection and the quality of survey data of 731 women. Subjects were divided into two groups according to the intake of the health foods, 'Intake' group (≥ 3.2, n = 488) and 'Non-intake' group (n = 243). Data were analyzed using the SPSS 20.0 program.
Results
The average age of the subjects was 49.8 years and 66.8% of subjects were taking the health foods. Vitamins and minerals were consumed by the subjects. The major reason for intake of health foods was that they provide nutrient supplements may prevent diseases. More than 70% of the subjects reported checking nutrition information, ingredients, recommended daily intakes, instructions, when they bought the health foods. The average dietary life score of the intake group was significantly higher (p < 0.05) than that of the non-intake group. In analysis of exploratory factors of dietary life, the intake group showed significantly higher score (p < 0.001) in 'moderation of food intake' among the 4 exploratory factors.
Conclusions
These results showed that women who took health foods had better dietary behavior than others suggesting a positive relation between the dietary behavior and the health food consumption. Therefore, we suggest that developing guidelines and then educating women about those guidelines could improve the ability of choosing health foods appropriately for their own benefit.
Keywords: health food; middle-aged women; dietary life; women's health
Acknowledgments
This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (grant number. 2011-0013053)
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Copyright © 2014 The Korean Society of Community Nutrition
Funded by : National Research Foundation of Korea
Award ID : 2011-0013053
