Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School Meal Service among Middle School Students in Gyeonggi

경기지역 중학생의 학교급식 잔반량에 따른 식생활 및 영양지수 평가

  • Um, Mihyang (Nutrition Education Major, Graduate School of Education, Gachon University) ;
  • Park, Soyoung (Nutrition Education Major, Graduate School of Education, Gachon University) ;
  • Kye, Seunghee (Nutrition Education Major, Graduate School of Education, Gachon University)
  • 엄미향 (가천대학교교육대학원영양교육) ;
  • 박소영 (가천대학교교육대학원영양교육) ;
  • 계승희 (가천대학교교육대학원영양교육)
  • Received : 2021.01.11
  • Accepted : 2021.04.30
  • Published : 2021.04.30
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Abstract

This study examined the dietary habits and nutrition quotient (NQ) scores according to leftover food during school meal services among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405 male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in the school meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted from July 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they were categorized into the following three groups: the top third was the large leftover group. The middle third was the medium leftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers were analyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover group than male, overweight, and obese students. The rates of selective eating and compliance with new food intake were significantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for the adolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance, moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statistically significant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that are associated with the amount of leftover food during school meals.

Keywords

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