Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress Levels

강원지역 고등학교 기숙사생의 성별 및 스트레스 수준에 따른 식습관 분석

  • Lee, Mi-Nam (Foodservice Management, Graduate School of Sejong University) ;
  • Lee, Hae-Young (Department of Food and Nutrition, Sangji University)
  • 이미남 (세종대학교 대학원 외식경영전공) ;
  • 이해영 (상지대학교 식품영양학과)
  • Received : 2012.12.10
  • Accepted : 2013.02.13
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to examine the dietary habits of boarding high school students in Gangwon based on gender and stress levels. Questionnaires were distributed to 571 boarding high school students and collected from 491 students from June 28 to July 20, 2011. The statistical data analyses were completed using SPSS (ver. 19.0) for the descriptive analysis, independent sample t-test and $X^2$-test. The mean stress score was 23.7 out of 40, and male's stress was significantly higher than female's (p<0.05). The rates of having daily breakfast and dinner were significantly influenced by gender (p<0.01), and the regularity of lunch was significantly different depending on the stress level (p<0.05). Female students consumed less flour based foods (p<0.01), carbonated drinks (p<0.01), juices (p<0.05) and functional drinks (p<0.01) than male students, but male students consumed less cookies and breads (p<0.01). Dietary habits that boarding high school students should improve were an unbalanced diet (38%), too much intake at once (17%) and prejudice against foods (11%), and their primary value in dietary life was preference (33%), followed by staving off hunger (18%) and pleasure (18%). The average level of interest in dietary life was 2.46 (on a Likert-type 3-point scale) and it was significantly higher for female students (2.53) than male (2.40) (p<0.05). About 54% of students washed their hands before a meal when they thought of it, but only 25% of students always scrubbed up. The regularity of breakfast and dinner, frequency of snack intake, dietary habits that need to improve, intrest in dietary life, and washing hands before meals showed significant difference by gender but not by stress levels.

Keywords

References

  1. Ahn SJ, Park JW. 2001. Dietary behaviors and food perception of Koreans living in Seoul by age and gender. Korean J. Food Cookery Sci., 17(5):441-455
  2. Diva S. 1982. Social and cultural perspectives in nutrition. Prentice hall Inc. NY
  3. Go FM, Monachello ML, Baum T. 1996. Human resource management in the hospitality industry. John Wiley & Sons, Inc. NY
  4. Han MJ, Cho HA. 2000. The food habit and stress scores of high school students in Seoul area. J. Korean J. Food Cookery Sci., 16(1):84-90
  5. Hwang SN. 2008. Theory of contents construction on school nutrition education. Korean Academic Information. Paju. p16, p 22
  6. Jang ME. 2005. Satisfaction with school food service of middle school students in Daegu. J. East Asian Soc. Dietary Life, 15(2):226-234
  7. Jang YJ, Lee MS, Na BJ, Kim KY, Bae SH, Kim CW, Kim EY. 2007. A study on the knowledge, attitude and practice of handwashing of middle school students. J. Korean Health Education & Promotion, 24(4):1-22
  8. Jung BM, Choi IS. 2003. A study on obesity and food habit of adolescents in Yeosu, Jeonnam area. Korean J. Community Nutr., 8(2):129-137
  9. Kim YS, Yoon JH, Kim HR, Kwon SO. 2010. Factors related to eating breakfast of middle and high school students in Seoul. Korean J. Community Nutr., 15(5):582-592
  10. Kweon WJ, Jang KJ, Kim SK. 2002. Comparison of nutrient intake, dietary behavior, perception of body image and iron nutritional status among female high school student of urban and rural areas in Kyunggi-do. Korean J. Nutr., 35(1):90-101
  11. Lee EJ. 2012. A study on the degree of satisfaction with school dinner by school meal service in Daegu. Korean J. Culinary Research, 18(4):277-291
  12. Lee HM. 2002. Comparisons of food habit and menu preference of male/female high school students for the school food service. Master degree thesis. Kyunghee University
  13. Lee JH. 2008. The study of satisfaction of meal service, the nutrition knowledge and dietary habits with different type of high school students in Geo-Chang area. Master degree thesis. Kosin University
  14. Lee JS, Lee KH. 1998. A study on the dietary attitude of college freshmen by nutrition knowledge, purpose value of meal and residence. J. Korean Food Sci. Nutr., 27(5):1000- 1006
  15. Lee JY, Lee SY. 2004. A comparative study on nutrition knowledge, eating behavior and nutrient intake for students at elementary school with and without nutrition education program. J. East Asian Soc. Dietary Life, 14(6):561-570
  16. Lee KE, Hong WS, Kim MH. 2005. Students' food preference on vegetarian menus served at middle and high schools. J. Korean Dietic Assoc., 11(3):320-330
  17. Lee NY, Kwak TK, Lee KE. 2007. Set menu preferences of middle and high school students in school foodservice. J. Korean Diet. Assoc., 13(1):1-14
  18. Lee YJ. 2006. Importance & satisfaction of students on service quality of high school foodservice: Focused on Kyungjoo city. Korean J. Food Culture, 21(2):154-160
  19. Ministry of Education Science and Technology. 2007. Planning for the promotion of student health
  20. Ministry of Education Science and Technology. 2011. School Meals Act Enforcement Ordinance
  21. Ministry of Education Science and Technology. 2012. 2012 status of school foodservice.
  22. Ministry of Health and Welfare. 2011. Report on 2010 National Health and Nutrition Survey Report
  23. Park KJ, Jang MR. 2008. Survey on satisfaction of fifth and sixth grade students from elementary school foodservice in Wonju. J. Korean Diet. Assoc., 14(1):13-22
  24. Yea HK. 2007. The study on eating attitudes, food habit and perceived stress of high school students in Seoul, Korea. Master degree thesis. Kyunghee University.
  25. Yi BS, Yang IS. 2006. An exploratory study for identifying factors related to breakfast in elementary, middle and high school students. Korean J. Community Nutr., 11(1):25-38
  26. Yon MY, Hyun YH, Hyun TS. 2008. Dietary habits, food frequency and dietary attitudes by gender and nutrition knowledge level in upper-grade school children. Korean J. Community Nutr., 13(3):307-322

Cited by

  1. Influence of Stress on Oral Health Practice of High School Students vol.16, pp.1, 2016, https://doi.org/10.17135/jdhs.2016.16.1.45
  2. A Comparison on Dietary Habit and Foodservice Satisfaction of High School Students in Urban and Rural Areas vol.22, pp.6, 2013, https://doi.org/10.5934/kjhe.2013.22.6.711
  3. Eating Habits of the University Students affected by Stress Levels in the Areas of Seoul and Gangwon Province vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.782
  4. A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju vol.47, pp.1, 2014, https://doi.org/10.4163/jnh.2014.47.1.77
  5. Breakfast Intake Status and Demand of School Breakfast Between High School Students Living in Dormitory and Family Home in Iksan City vol.25, pp.1, 2016, https://doi.org/10.5934/kjhe.2016.25.1.99