The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students

초등학교 고학년에서 비만도와 간식 준비 방법에 따른 대인관계와 간식 선호도 및 섭취 빈도의 관련성

  • Her, Eun Sil (Dept. of Food and Nutrition, Changshin University)
  • 허은실 (창신대학교 식품영양학과)
  • Received : 2015.01.05
  • Accepted : 2015.02.09
  • Published : 2015.04.30
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Abstract

The purpose of this study was to investigate the association of interpersonal relationships with snack preference and the intake frequency of snacks with a primary focus on obesity index and snack preparations in upper grade (5~6th) elementary school students. A total of 719 students in Gyeongsangnam-do province were recruited and a questionnaire-based survey was conducted. Data were analyzed using the SPSS V18.0. The results were as follows : A total score of interpersonal relationships was 94.5 (full marks 125), and the scores of 7 factors consisting interpersonal relationships were over 3.50(full marks 5.00). Overweight group had the lowest score in interpersonal relationships (p<0.01) and purchase group by oneself had a low score than the other groups in snacks preparation (p<0.001). Most favorite snacks were ice cream. Additionally, the snack purchase group showed higher scores than the cook group by family in 8 types of snack and a total score of preference (p<0.05~p<0.001). Milk and dairy products had the highest score in frequency of snack intake. And purchase group by oneself or family was a higher than cook group by family (p<0.01). Interpersonal relationships showed a positive effect on preference and intake frequency of milk and dairy products but their explanation powers ($R^2$) were very low. The findings of this study provide fundamental information impact factor in snack preference and frequency of snack intake.

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References

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