The Study of Dietary Habits and Satisfaction with School Lunch Program for High School Boys and Girls in Chungnam Province

충남 지역 일부 남녀 고등학생의 식습관과 학교급식에 대한 만족도 조사

  • Kim, Myung-Hee (Dept. of Food and Nutrition, Kongju National University) ;
  • Bae, Yun-Jung (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, You-Hee (Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Choi, Mi-Kyeong (Dept. of Food and Nutrition, Kongju National University)
  • 김명희 (공주대학교 식품영양학과) ;
  • 배윤정 (숙명여자대학교 식품영양학과) ;
  • 김유희 (공주대학교 교육대학원 영양교육) ;
  • 최미경 (공주대학교 식품영양학과)
  • Published : 2009.12.31

Abstract

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.

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