Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Perception of Salads, Dietary Habits, and Preferences for Salad Vegetables and Dressings according to the Frequency of Eating Salads Among 4th~6th Grade Students in the Gyeonggi Area

경기지역 일부 초등학교에서 샐러드 섭취가 높은 고학년생의 샐러드에 대한 인식, 식습관, 샐러드 채소 및 드레싱 기호도

  • Hanbyeol Gal (Major in Nutrition Education, Graduate School of Education, Daejin University) ;
  • Hyunjoo Kang (Dept. of Food and Nutrition, Bucheon University) ;
  • Hongmie Lee (Major in Nutrition Education, Graduate School of Education, Daejin University)
  • 갈한별 (대진대학교 교육대학원 영양교육전공) ;
  • 강현주 (부천대학교 식품영양학과) ;
  • 이홍미 (대진대학교 교육대학원 영양교육전공)
  • Received : 2024.10.10
  • Accepted : 2024.11.01
  • Published : 2024.11.02
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Abstract

A total of 535 4th~6th grade students in the Gyeonggi area were surveyed in an effort to increase vegetable preference and intake. They were divided into 3 groups according to the frequency of salad consumption (High-frequency group, HF, more than once a week G; Intermediate-frequency, IFG, 1~3 times/month; Low-frequency group, LFG, less than once a month). The proportion of subjects who preferred salad over other vegetable dishes was much lower in the LFG than in the other groups. Compared to the HFG, more students in the LFG gave 'dressing' as the main reason for their preferring salads, and 'because of vegetables in salad' and 'not knowing the necessity of eating salad' as the main reasons. Compared to the HFG and MFG, the proportion of students responding 'less than twice a week' for vegetable and fruit consumption and 'more than 2 hours/day on the internet/games' was higher, while the preferences for namul, salads, saengchae, baechukimchi, chonggakkimchi, nabakkimchi, and fruits were lower in the LFG. The numbers of unfamiliar vegetables and dressings were lower in the HFG than in the other groups and were negatively correlated with the frequency of fruit and vegetable consumption and the preferences for aengchaes, bokkeum, salad, and namul. Also, this study compared the preferences for 14 vegetables and 9 dressings as ingredients of salads by gender, grade, and frequency of eating salads.

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References

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