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A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province


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A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province

Article information

Korean J Community Nutr. 2015;20(4):259-272
Publication date (electronic) : 2015 August 30
doi : https://doi.org/10.5720/kjcn.2015.20.4.259
Suhyang Kwak1, Taejung Woo2, Kyoung Ae Lee3, Kyung-Hea Lee2
1Department of Nutrition Education, Graduated School of Education, Changwon National University, Changwon, Korea.
2Department of Food and Nutrition, Changwon National University, Changwon, Korea.
3Department of Practical Arts Education and Centre for Child Nutrition Education, Busan National University of Education, Busan, Korea.
Corresponding author: Kyung-Hea Lee. Department of Food and Nutrition, Changwon National University, 20 Changwondaehak-ro, Uichanggu, Changwon-si, Gyeongnam 51140, Korea. Tel: (055) 213-3514, Fax: (055) 281-7480, khl@changwon.ac.kr
Received 2015 July 02; Revised 2015 August 10; Accepted 2015 August 10.

Abstract

Objectives

A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents.

Methods

This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT).

Results

The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001).

Conclusions

These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

Keywords: vegetable preference; dietary habit; social cognitive theory; adolescents

References

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Article information Continued

Copyright © 2015 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

Characteristics of the subjects

Table 1

1) Criterion for dividing the group (Q: Do you like eating vegetables?. A: 'Yes')

2) Criterion for dividing the group (Q: Do you like eating vegetables?, A: 'No')

3) p-value by χ2-test, independent t-test

4) N (%)

5) Mean±SD

Table 2

Comparison of vegetables preference between the groups

Table 2

1) Mean ±SD ('1'- strongly dislike, '2'-dislike, '3'-like, '4'- strongly like)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 3

The reasons to prefer vegetables of subjects1)

Table 3

Multiple response, 2) Responses of only vegetable preference group, 3) N (%), 4) Responses of only vegetable non-preference group

Table 4

Comparison of dietary habits between the groups

Table 4

N (%), *: p < 0.05, **: p < 0.01, ***: p < 0.001 by χ2-test

Table 5

Comparison of the practice rate of dietary action guide between the groups

Table 5

1) Mean ±SD ( '1'- strongly disagree, '2'-disagree, '3'-neither disagree nor agree, '4'-agree, '5'- strongly agree)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 6

Comparison of personal factors between the groups

Table 6

1) Mean ±SD ('1'-strongly disagree, '2'-disagree, '3'-agree, '4'- strongly agree)

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 7

Comparison of nutrition knowledge between the groups

Table 7

1) Mean ±SD ('1'-right, '0'-wrong, total score=10)

*: p < 0.05, **: p < 0.01 by independent t-test

Table 8

Comparison of environmental factors between the groups

Table 8

1) Mean ±SD ('1'-strongly disagree, '2'-disagree, '3'-agree, '4'- strongly agree)

2) Items reversed for scoring

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by independent t-test

Table 9

Multiple regression analysis between vegetables preference and influencing factors

Table 9

Dependent variable : vegetables preference

*: p < 0.05, **: p < 0.01, ***: p < 0.001 by multiple regression analysis