Hyung-Sook Kim; Eun-Young Lee; Kyungmin Kim; Kyung Won Kim; Jinwon Pyun; Sang-Jin Chung; Young Hye Kwon; Ikhyun Yeo; Sangyun Lee; Kisun Nam

doi:10.5720/kjcn.2013.18.4.365

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Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students: Hyung-Sook Kim, Eun-Young Lee, Kyungmin Kim, Kyung Won Kim, Jinwon Pyun, Sang-Jin Chung, Young Hye Kwon, Ikhyun Yeo, Sangyun Lee, Kisun Nam; Korean Journal of Community Nutrition 2013;18(4):365-371.
DOI: https://doi.org/10.5720/kjcn.2013.18.4.365
Published online: August 31, 2013

Department of Food and Nutrition, University of Suwon, Gyeonggi, Korea.

¹Division of Diet Research, Institute of Food & Culture, Pulmuone Holdings Co., Ltd. Seoul, Korea.

²Department of Food and Nutrition, Baewha Women's University, Seoul, Korea.

³Department of Food and Nutrition, Seoul Women's University, Seoul, Korea.

⁴Department of Food and Nutrition, Suwon Women's College, Gyeonggi, Korea.

⁵Department of Food and Nutrition, Kookmin University, Seoul, Korea.

⁶Department of Food and Nutrition, Seoul National University, Seoul, Korea.

Corresponding author: Kisun Nam, Division of Diet Research, Institute of Food & Culture, Pulmuone Holdings Co., Ltd., Seodaemun P.O. Box 146, Seodaemun-Gu, Seoul 120-600, Korea. Tel: (02) 3277-8516, Fax: (02) 6499-0129, ksnama@pulmuone.com

• Received: April 8, 2013 • Revised: June 17, 2013 • Accepted: July 22, 2013

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.

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Abstract
REFERENCES

Abstract

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m²) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.
Keywords: Ramyeon; sodium; Ramyeon soup; dietary behaviors; college students

REFERENCES

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Fig. 1

Measured intake of Ramyeon soup.

Fig. 2

Sodium content of Ramyeon.

Table 1

General characteristics of study subjects

1) Mean ± SD

2) BMI classification is defined by Korean Society for Study of Obesity: underweight: BMI < 18.5, normal weight: 18.5 - 22.9, overweight: 23 - 24.9, Obese class 1: 25 - 29.9

3) N (%)

BMI: Body mass index, body weight (kg) / [height (m)]²

^***: p < 0.001 by χ²-test

Table 2

Reasons for eating, criteria for choosing, and frequency of Ramyeon intake

1) Multiple reply (total response: 355)

2) N (%)

3) Mean ± SD

4) Significance as determined by t-test, NS: Not Significant

^***: p < 0.01 by χ²-test

Table 3

Intake frequency of Ramyeon and estimated intake of Ramyeon soup by type of residence

1) Mean ± SD

^*: p < 0.05 by ANOVA

Table 4

Intake time of Ramyeon

1) Multiple reply

2) N (%)

^*: p < 0.05 by χ²-test

Table 5

Correlations of Body Mass Index, estimated intake of Ramyeon soup by questionnaire, measured intake of Ramyeon soup

^***: p < 0.001

Figure & Data

REFERENCES

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Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students

Korean J Community Nutr. 2013;18(4):365-371. Published online August 31, 2013

DOI: https://doi.org/10.5720/kjcn.2013.18.4.365

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Figure

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Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students

Fig. 1 Measured intake of Ramyeon soup.

Fig. 2 Sodium content of Ramyeon.

Fig. 1

Fig. 2

Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students

Table 1

General characteristics of study subjects

1) Mean ± SD

2) BMI classification is defined by Korean Society for Study of Obesity: underweight: BMI < 18.5, normal weight: 18.5 - 22.9, overweight: 23 - 24.9, Obese class 1: 25 - 29.9

3) N (%)

BMI: Body mass index, body weight (kg) / [height (m)]²

^***: p < 0.001 by χ²-test

Table 2

Reasons for eating, criteria for choosing, and frequency of Ramyeon intake

1) Multiple reply (total response: 355)

2) N (%)

3) Mean ± SD

4) Significance as determined by t-test, NS: Not Significant

^***: p < 0.01 by χ²-test

Table 3

Intake frequency of Ramyeon and estimated intake of Ramyeon soup by type of residence

1) Mean ± SD

^*: p < 0.05 by ANOVA

Table 4

Intake time of Ramyeon

1) Multiple reply

2) N (%)

^*: p < 0.05 by χ²-test

Table 5

Correlations of Body Mass Index, estimated intake of Ramyeon soup by questionnaire, measured intake of Ramyeon soup

^***: p < 0.001

Table 1 General characteristics of study subjects

1) Mean ± SD

2) BMI classification is defined by Korean Society for Study of Obesity: underweight: BMI < 18.5, normal weight: 18.5 - 22.9, overweight: 23 - 24.9, Obese class 1: 25 - 29.9

3) N (%)

BMI: Body mass index, body weight (kg) / [height (m)]²

^***: p < 0.001 by χ²-test

Table 2 Reasons for eating, criteria for choosing, and frequency of Ramyeon intake

1) Multiple reply (total response: 355)

2) N (%)

3) Mean ± SD

4) Significance as determined by t-test, NS: Not Significant

^***: p < 0.01 by χ²-test

Table 3 Intake frequency of Ramyeon and estimated intake of Ramyeon soup by type of residence

1) Mean ± SD

^*: p < 0.05 by ANOVA

Table 4 Intake time of Ramyeon

1) Multiple reply

2) N (%)

^*: p < 0.05 by χ²-test

Table 5 Correlations of Body Mass Index, estimated intake of Ramyeon soup by questionnaire, measured intake of Ramyeon soup