대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제28권4호
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  • Pages.281-292
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  • 2022
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  • 1225-9861(pISSN)
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  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
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초등학생의 식습관과 인공지능 푸드스캐너로 측정한 학교급식 섭취의 연관성 연구

A Study on the Relationship between the Eating Habits of Elementary School Students and the School Meal Intake Measured by an Artificial Intelligence Food Scanner

  • 박정원 (경희대학교 동서의학대학원 의학영양학과) ;
  • 손금희 (경희대학교 동서의학대학원 의학영양학과) ;
  • 우사라 (한림대학교 성심병원 가정의학과) ;
  • 박경희 (한림대학교 성심병원 가정의학과) ;
  • 임현정 (경희대학교 동서의학대학원 의학영양학과)
  • Park, Jungwon (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Son, Kumhee (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Woo, Sarah (Dept. of Family Medicine, Hanllym University sacred Heart Hospital) ;
  • Park, Kyung Hee (Dept. of Family Medicine, Hanllym University sacred Heart Hospital) ;
  • Lim, Hyunjung (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University)
  • 투고 : 2022.10.05
  • 심사 : 2022.11.01
  • 발행 : 2022.11.02
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초록

The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were 'Diverse side dishes (r=0.332, P<0.001)', 'Vegetable side dishes (r=0.166, P<0.01)', 'Kimchi side dish (r=0.230, P<0.001)' and 'Less TV watching and computer game time (r=0.105, P<0.05)'. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P<0.001). The balance score was positively correlated with fruit (r=0.192, P<0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P<0.001). The regularity score was positively correlated with fried food (r=0.114, P<0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.

키워드

과제정보

This research was supported by a research grant (No. 2020ER640102) from Korea Disease Control and Prevention Agency.

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