Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

Nutrient Intake Status of College Students Based on Their Consumption of Black Beans

검정콩 섭취여부에 따른 일부 대학생의 영양소 섭취상태

  • Received : 2020.12.04
  • Accepted : 2021.01.18
  • Published : 2021.02.02
Download PDF
⟨ Previous Next ⟩

Abstract

This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were consumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P<0.01). The black bean intake group also showed a significantly higher intake of crude protein (P<0.05), plant protein (P<0.01), animal protein (P<0.05), crude fiber (P<0.001), plant calcium (P<0.001), plant iron (P<0.001), zinc (P<0.01), vitamin B2 (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and folic acid (P<0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P<0.05), plant calcium (P<0.05), plant iron (P<0.05), and folic acid (P<0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.

Keywords

References

  1. Ahn TH, Paliyath G (2006): A comparative study on the acceptability and the consumption attitude for soy foods between Korean and Canadian university students. Korean J Crop Sci 51(5):466-476
  2. Azevedo L, Gomes JC, Stringheta PC, Gontijo AM, Padovani CR, Ribeiro LR, Salvadori DM (2003): Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice. Food Chem Toxicol 41(12):1671-1676 https://doi.org/10.1016/S0278-6915(03)00173-X
  3. Bae Y, Kim Y (2016): A study on the kinds and characteristics of fast foods - by highschool students in Daejeon -. J Korean Home Econ Educ Assoc 28(3):79-88 https://doi.org/10.19031/jkheea.2016.09.28.3.79
  4. Choi JH, Lee M, Kim HJ, Kwon JI, Lee Y (2017): Effects of black soybean and fermented black soybean extracts on proliferation of human follicle dermal papilla cells. J Korean Soc Food Sci Nutr 46(6):671-680 https://doi.org/10.3746/jkfn.2017.46.6.671
  5. Choi KS, Shin KO, Chung KH (2012): Dietary habits, nutrition status, and health of female students. Korean J Food Nutr 25(4):719-728 https://doi.org/10.9799/ksfan.2012.25.4.719
  6. Feitosa S, Greiner R, Meinhardt AK, Müller A, Almeida DT, Posten C (2018): Effect of traditional household processes on iron, zinc and copper bioaccessibility in black bean (Phaseolus vulgaris L.). Foods 7(8):123 https://doi.org/10.3390/foods7080123
  7. Hangen L, Bennink MR (2002): Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats. Nutr Cancer 44(1):60-65 https://doi.org/10.1207/S15327914NC441_8
  8. Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM (2014): Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21(3):404-411 https://doi.org/10.11002/KJFP.2014.21.3.404
  9. Hong SH (2019): Comparison of fast food consumption patterns, choice, and satisfaction according to age. J Korea Entertain Ind Assoc 13(5):25-36 https://doi.org/10.21184/jkeia.2019.7.13.5.25
  10. Je H, Shin KO (2015): Study on differences in dietary habits, and nutrients status of lacto-ovo vegetarian and non-vegetarian university students. Korean J Food Nutr 28(2):269-280 https://doi.org/10.9799/ksfan.2015.28.2.269
  11. Jin YH, You KH (2010): A study on the eating habit and eating out behavior of the university students in the Gyeonggi area. Korean J Community Nutr 15(5):687-693
  12. Kim H, Lee H (2016): Lunch eating patterns and dietary habits of university students according to major lunch place. J Korean Diet Assoc 22(4):261-271 https://doi.org/10.14373/JKDA.2016.22.4.261
  13. Kim JE (2019): The preference of soybean meals and desired intake frequency for the middle school male and female students in Gyeonggi-do. Masters degree thesis. Chung-Ang University. pp.11-13
  14. Kim MH, Kim H, Lee WK, Kim SJ, Yeon JY (2013): Food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. Korean J Community Nutr 18(4): 372-385 https://doi.org/10.5720/kjcn.2013.18.4.372
  15. Kim YH (2011): Comparison of antioxidative activities of extracts from black and yellow soybean(Glycine max). Eng Technol Res 2011:48-50
  16. Koh KJ, Shin DB, Lee YC (1997): Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technol 29(5):854-859
  17. Lee DH, Kwak DH, Kim SM, Ju EJ, Choi HG, Kim OH, Hwang JB, Bae NG, Jung KY, Han JC, Park HD, Choo YK (2004): Effect of small black soybean powder on blood glucose and insulin sensitivity in streptozotocin-induced diabetic rat. J Korean Soc Food Sci Nutr 33(10):1618-1625 https://doi.org/10.3746/JKFN.2004.33.10.1618
  18. Lee HI (2019): Isoflavone profile and antioxidant capacity of puffed black soybeans (Glycine max (L.) Merr.). Masters degree thesis. Kyung Hee University. pp.21
  19. Lee KA, Jeong BY, Moon SK, Kim IS, Nakajima S, Nakamura S (2010): Comparisons of Korean and Japanese college students' eating habits and food references. J Korean Soc Food Sci Nutr 39(11):1619-1626 https://doi.org/10.3746/JKFN.2010.39.11.1619
  20. Lee LS, Choi EJ, Kim CH, Kim YB, Kum JS, Park JD (2014): Quality characteristics and antioxidant properties of black and yellow soybeans. Korean J Food Sci Technol 46(6): 757-761 https://doi.org/10.9721/KJFST.2014.46.6.757
  21. Lee YN, Lee JS, Ko YM, Woo JS, Kim BH, Choi H (1996): Study on the food habits of college students by residences. Korean J Community Nutr 1(2):189-200
  22. Lim Y, Oh SY (2002): Development of a semi-quantitative food frequency questionnaire for pre-school children in Korea. Korean J Community Nutr 7(1):58-66
  23. Lim YH (2011): Survey on consumption pattern of coffee beverages and calorie intake from coffee beverages and accompanied eating snacks by male and female college students in Daejeon city and Chungnam province in Korea. Masters degree thesis. Kongju National University. pp.45-46
  24. Ministry of Health and Welfare (2019). Korea Health Statistics 2018: Korea National Health and Nutrition Examination Survey (KNHANES VII-3). Available from: https://knhanes.cdc.go.kr/knhanes/sub04/sub04_03.do?classType=7. Accessed January 18, 2021
  25. Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY (2011): Quality characteristics of various beans in distribution. J East Asian Soc Diet Life 21(2):215-221
  26. National Institute of Agricultural Sciences (2020). Agrifood comprehensive information system food nutrition functional information. Available from: http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list. Accessed January 18, 2021
  27. Park SM (2009): Differences on the knowledge of nutrition label and dietary behavior between nutrition major and non-major female university students. Masters degree thesis. Hanyang University. pp.8-9