Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province

경남지역 청소년의 채소 선호에 따른 식생활습관 및 영향요인 비교

  • Kwak, Suhyang (Department of Nutrition Education, Graduated School of Education, Changwon National University) ;
  • Woo, Taejung (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Kyoung Ae (Department of Practical Arts Education and Centre for Child Nutrition Education, Busan National University of Education) ;
  • Lee, Kyung-Hea (Department of Food and Nutrition, Changwon National University)
  • 곽수향 (창원대학교 교육대학원 영양교육전공) ;
  • 우태정 (창원대학교 식품영양학) ;
  • 이경애 (부산교육대학교 실과교육과과) ;
  • 이경혜 (창원대학교 식품영양학)
  • Received : 2015.07.02
  • Accepted : 2015.08.10
  • Published : 2015.08.30
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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

References

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