Yun Kyeong Lee; Youngnam Kim

doi:10.5720/kjcn.2014.19.3.223

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(3); 2014 > Article

Research Article
Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area: Yun Kyeong Lee, Youngnam Kim; Korean Journal of Community Nutrition 2014;19(3):223-230.
DOI: https://doi.org/10.5720/kjcn.2014.19.3.223
Published online: June 30, 2014

Gwang Pyeong Middle School, Gumi, Gyeongbuk, Korea.

¹Department 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, Gangnae-myeon, Cheongwon-gun, Chungcheongbuk-do 363-791, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: March 17, 2014 • Revised: June 2, 2014 • Accepted: June 18, 2014

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.

135 Views
0 Download
5 Crossref

Full Article

Download PDF

Abstract
REFERENCES

Abstract

Objectives
The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake.
Methods
The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0).
Results
About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary 2^nd and 5^th, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school 2^nd showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient.
Conclusions
Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.
Keywords: vegetable consumption attitude; fragrance vegetables; preference; intake frequency; age groups comparison

REFERENCES

1. Go YS, Jeon ER, Jung LH. The dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam. J Korean Soc Food Sci Nutr 2013; 42(2): 223-233.Article
2. Hong JH, Cho MS. Acceptance of vegetable menus of a school lunch program by high school students in Seoul and its association with health and dietary behavioral factors. Korean J Food Sci Technol 2012; 44(1): 121-134.
3. Jeong HS. A study on the relationship between nutrition knowledge and food habit of mothers and food preference and other factors of their elementary school children. J Korean Home Econ Assoc 1995; 33(3): 207-223.
4. Jeong SH. Preference and intake of vegetables among high school students in Daegu. Keimyung University; 2012; 35-37 Dissertation.
5. Jung GT. Color affects the taste emotion. 2014; cited March 12, 2014]. Available from http://epeopletoday.com.
6. Kang IS, Kim JS, Cho DM. Modern food chemistry. Seoul: Jigu Publishing; 1996. p. 328-329.
7. Kim HH, Kim Y. A preference analysis of vegetable group foods in primary school students and their mothers. J Korean Home Econ Educ Assoc 2012; 24(3): 73-88.
8. Kim JH. Method of educational study and statistic. Seoul: Wonmisa; 2003. p. 399.
9. Kim KA, Kim SJ, Jeong NH, Jeon ER. Meal preference on the school food service of middle school students in Gwangju and Chollanamdo Area. Korean J Soc Food Cookery Sci 2003; 19(2): 144-154.
10. Kim KJ. Teenagers' degree of preference for and intake realities of fruits and vegetables : Survey on high school students of boarding schools. Konkuk University; 2009; 14-15. 45-47. 56 Dissertation.
11. Kim KN, You SH, Lee HA. Influence of parenting environment on dietary behavior of having an unbalanced diet among primary school students. J Hum Ecol 2007; 11(1): 127-135.
12. Kim MK. Analysis of factors to affect the preference and eating attitude of vegetables among elementary school children. Sangji University; 2010; 80-88. 100-111 Dissertation.
13. Lee JH, Kim MR. Changes in the functional properties of spices and herbs during cooking. Korean J Food Cookery Sci 2008; 24(1): 132-156.
14. Lee KA, Jeong BY, Moon SK, Kim IS, Shigeru N, Scichiro N. Comparisons of Korean and Japanese college students' eating habit and food preferences. J Korean Soc Food Sci Nutr 2010; 39(11): 1619-1626.
15. Lee NS, Im YS, Kim BR. The study on the food habits and preferences of elementary school children. Korean J Community Nutr 1997; 2(2): 187-196.
16. Ministry of Health & Welfare. Korea Centers for Disease Control & Prevention. 2011 - Nutrition Survey : The Fifth Korea National Health & Nutrition Examination Survey. 2012; cited May 1, 2013]. Available from https://knhanes.cdc.go.kr.
17. Park SH, Kim MJ. Acceptance and preference of vegetables in menus for middle school students. J Korean Soc Food Sci Nutr 2008; 37(12): 1660-1666.
18. The Korean Nutrition Society. Dietary reference intakes for Koreans. First revision. Seoul: 2010. p. 532-534.
19. Yoon HS, Choi YS, Lee KH. Nutrition knowledge, dietary habits and nutrition attitudes of elementary and middle school teachers in Masan City. J Korean Soc Food Sci Nutr 2002; 31(1): 160-169.

Table 1

The composition of the study subjects

1) N (%)

Table 2

Kind of food groups not eaten by the subjects

1) N (%)

Table 3

Attitudes¹⁾ related to vegetable eating of the subjects

1) 1: Strongly disagree ~ 5: strongly agree

2) Mean ± SD

ab: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

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

Table 4

Reason for like or dislike vegetable of the subjects

1) N (%)

Table 5

Preference score¹⁾ of the fragrance vegetables

1) 1: Dislike very much ~ 4: so-so ~ 7: like very much

2) Mean ± SD

abcd: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001 Significantly different by F-test

Table 6

The frequency¹⁾ of fragrance vegetable intake

1) 0: Do not eat; 1: 1~2 times/month; 2: 1/week; 3: 2~3 times/week; 4: eat everyday

2) Mean ± SD

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

Table 7

The correlation coefficients between preference score and intake frequency of fragrance vegetables

^**: p < 0.01 Significantly different by Pearson's correlation coefficient

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Analysis of socio-demographic and dietary factors associated with fruit and vegetable consumption among Korean adolescents: use of data from the 7th and 8th Korea National Health and Nutrition Examination Survey (2016–2019)
Bokyeong Yun, Seunghee Kye
Journal of Nutrition and Health.2024; 57(3): 292. CrossRef
Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
Su Hyeon Cha, Ho Kyung Ryu
Journal of Nutrition and Health.2019; 52(3): 285. CrossRef
Relative Importance of Selection Attributes in Garlic-Based Health Functional Food Using Conjoint Analysis
Jisun Lee
Journal of the East Asian Society of Dietary Life.2019; 29(4): 336. CrossRef
Estimation of Usual Intake and Assessment of Nutrient Intake for Korean Adolescents: Analysis of the 2010-2012 Korea National Health and Nutrition Examination Survey
Meeyoung Kim, Jihyun Yoon
Family and Environment Research.2017; 55(4): 385. CrossRef
The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area
Yun Kyeong Lee, Youngnam Kim
Korean Journal of Community Nutrition.2014; 19(5): 415. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area

Korean J Community Nutr. 2014;19(3):223-230. Published online June 30, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.3.223

XML Download

We recommend

Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area

Table 1

The composition of the study subjects

1) N (%)

Table 2

Kind of food groups not eaten by the subjects

1) N (%)

Table 3

Attitudes¹⁾ related to vegetable eating of the subjects

1) 1: Strongly disagree ~ 5: strongly agree

2) Mean ± SD

ab: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

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

Table 4

Reason for like or dislike vegetable of the subjects

1) N (%)

Table 5

Preference score¹⁾ of the fragrance vegetables

1) 1: Dislike very much ~ 4: so-so ~ 7: like very much

2) Mean ± SD

abcd: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001 Significantly different by F-test

Table 6

The frequency¹⁾ of fragrance vegetable intake

1) 0: Do not eat; 1: 1~2 times/month; 2: 1/week; 3: 2~3 times/week; 4: eat everyday

2) Mean ± SD

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

Table 7

The correlation coefficients between preference score and intake frequency of fragrance vegetables

^**: p < 0.01 Significantly different by Pearson's correlation coefficient

Table 1 The composition of the study subjects

1) N (%)

Table 2 Kind of food groups not eaten by the subjects

1) N (%)

Table 3 Attitudes1) related to vegetable eating of the subjects

1) 1: Strongly disagree ~ 5: strongly agree

2) Mean ± SD

ab: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

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

Table 4 Reason for like or dislike vegetable of the subjects

1) N (%)

Table 5 Preference score1) of the fragrance vegetables

1) 1: Dislike very much ~ 4: so-so ~ 7: like very much

2) Mean ± SD

abcd: Means with different superscripts in the same row are significantly different by Duncan's multiple range test.

^**: p < 0.01, ^***: p < 0.001 Significantly different by F-test

Table 6 The frequency1) of fragrance vegetable intake

1) 0: Do not eat; 1: 1~2 times/month; 2: 1/week; 3: 2~3 times/week; 4: eat everyday

2) Mean ± SD

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

Table 7 The correlation coefficients between preference score and intake frequency of fragrance vegetables