Mi-Hyun Kim; Hyun Kim; Woo Keun Lee; Soon Joo Kim; Jee-Young Yeon

doi:10.5720/kjcn.2013.18.4.372

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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: Mi-Hyun Kim, Hyun Kim, Woo Keun Lee, Soon Joo Kim, Jee-Young Yeon; Korean Journal of Community Nutrition 2013;18(4):372-385.
DOI: https://doi.org/10.5720/kjcn.2013.18.4.372
Published online: August 31, 2013

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: July 5, 2013 • Revised: August 12, 2013 • Accepted: August 13, 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

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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Table 1

General and lifestyle characteristics of the subjects

1) Mean ± SD

2) N (%)

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

Table 2

Dietary habits of the subjects

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

1) N (%)

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

Table 4

Dietary assessment of the subjects

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

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

1) N (%)

Table 7

Identification of nutrition labels on processed food by the subjects

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

1) N (%)

Figure & Data

REFERENCES

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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

Korean J Community Nutr. 2013;18(4):372-385. Published online August 31, 2013

DOI: https://doi.org/10.5720/kjcn.2013.18.4.372

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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

Table 1

General and lifestyle characteristics of the subjects

1) Mean ± SD

2) N (%)

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

Table 2

Dietary habits of the subjects

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

1) N (%)

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

Table 4

Dietary assessment of the subjects

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

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

1) N (%)

Table 7

Identification of nutrition labels on processed food by the subjects

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

1) N (%)

Table 1 General and lifestyle characteristics of the subjects

1) Mean ± SD

2) N (%)

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

Table 2 Dietary habits of the subjects

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

1) N (%)

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

Table 4 Dietary assessment of the subjects

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

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

1) N (%)

Table 7 Identification of nutrition labels on processed food by the subjects

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