Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Eating Habits and Food Preference for Breakfast of Elementary, Middle, or High School Students in the Incheon Area

인천지역 초, 중, 고등학생의 아침식사 섭취 실태 및 식품 기호도 조사 연구

  • Lee, Jee-Hee (Department of Nutrition Education, Graduate School of Education, Inha University) ;
  • Lee, Eun-Hee (Department of Food and Nutrition, College of Human Ecology, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, College of Human Ecology, Inha University)
  • 이지희 (인하대학교 교육대학원 영양교육과) ;
  • 이은희 (인하대학교 생활과학대학 식품영양학과) ;
  • 최은옥 (인하대학교 생활과학대학 식품영양학과)
  • Received : 2013.10.29
  • Accepted : 2014.03.20
  • Published : 2014.04.30
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Abstract

The study surveyed the dietary behavior, food intake, and food preference for breakfast of elementary, middle, or high school students, a total of 354 boys and 305 girls. The students skipped breakfast due to no appetite, followed by no time. Elementary school students ate grains and potatoes more often than middle or high school students(p<0.05), and bap was the most frequently consumed cereals, with juk and tteok as the least. High school students ate meat, ham, sausage and boiled fish cake (eomuk) more often than the elementary or middle school students(p<0.05). Middle school students ate milk and dairy products as well as vegetables and fruits more often(p<0.05) than other foods. Preference for fish and fresh vegetables and salad was significantly high in middle school students. The score of dietary behavior was the highest in elementary school students, followed by middle and high school students(p<0.001). As the students advanced to the upper grade schools, breakfast skipping increased, with lowered dietary behavior scores. The results suggest that a variety of breakfast menus and recipes should be developed at home and schools by considering the preference of students in order to reduce breakfast skipping and to improve their satisfaction with breakfast.

Keywords

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