• Title/Summary/Keyword: 체중 조절행동

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A Study on Weight Control Attitude and Food Behavior of High School Students in Sokcho (속초시 고등학생의 체중조절에 대한 태도와 식생활 항동에 관한 연구)

  • Park Young-Deck;Kim Bok-Ran
    • Journal of Korean Home Economics Education Association
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    • v.18 no.3 s.41
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    • pp.23-40
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    • 2006

  • The purpose of this study was to examine co-ed high school students' concern for appearance, weight control attitude and food behavior. The subjects were 405 students(boys 197, girls 208) in Sokcho area. Most of the students had much interest in appearance, and their perception of body type was significant differences between boys and girls(p<,00l). 22.8% of boys expressed satisfaction at their own body type. while just 9,6% of the girls were contented with their body type. In interest toward weight control. 43.7% of the boys and 79.8% of the girls had a regard for weight control. In relationship between weight control interest and the body type perception, there were significant differences among group of caring about weight control. moderate group and indifferent group(p<,00l), regardless of gender. As a whole, 41.3% of group that cared about weight control found themselves a little fat. Most of the boys who considered themselves thin(24,4%) were much concerned about weight control. where as girls who thought of themselves as thin were little interested in. Body type satisfaction was significant differences among interested group, moderate group and indifferent group(p<.00l). It appeared that they had breakfast very irregularly, But 86.9% of the total students had dinner, which indicated dinner was taken relatively on a regular basis. Among three meals, dinner was skipped the least, 23,5% (17.8% of the boys and 28,9% of the girls) went without breakfast everyday. For the reason, 65.1% of the overall students didn't eat breakfast due to time constraints, and lunch(39.8%) and dinner(31.3%) were skipped largely because eating them was troublesome. Less students went without meals to lose weight. and lunch(7.0%) was skipped more than breakfast(1.3%), and dinner(13,8%) was skipped more than lunch, This study suggested that nutrition education for high school students should be planned to provide nutrition information regarding desirable weight control as well as modifying diets and food behaviors.

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A Comparison Study on Middle School Students of Gwangju and Jeonnam in Terms of Dietary Behavior, Body Perception and Weight Control Concerns According to BMI (광주.전남 일부 지역 중학생들의 BMI 수준에 따른 식행동, 체형인식 및 체중조절 양상에 관한 연구)

  • Choi, In-Seon;Ro, Hee-Kyong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.3
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    • pp.383-391
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    • 2010

  • This study was performed to investigate the food habits, eating behaviors, perception of body shape, statuses of body weight control by BMI (Body Mass Index) of 732 middle school students in Gwangju and Jeonnam. The results of this study were compared among under weight (UW), normal weight (NW), and overweight (OW) groups according to BMI levels. In the OW group, female students had low scores in eating at night only, while male students had low scores in eating at night, eating speed, and food selection. All subjects wanted more height than measured. Only male students in the UW group wanted weight loss, whereas female students in the OW and NW groups did. Higher BMI in female students resulted in more weight difference between measured and wanted. All subjects responded properly themselves in perception of body shape but the OW groups showed a big difference between their present weight and wanted weights. Higher BMI in all students corresponded to more interest in concern and experience of weight management. In the male students, the reason for weight management showed high tendency in being healthy, whereas the female students had high tendency in having a slender figure. Higher BMI in all students corresponded to bigger difference between wanted and perceived body shape. In contrast, lower BMI in all students meant more stress. Greater difference between wanted and measured weight and greater difference between wanted and perceived body shape corresponded to less satisfaction in body shape. In conclusion, compared to the NW and UW groups, the OW group had overeating habits highly linked to stress. Also the OW group didn't have desirable eating behaviors and attitudes because of their greater interest in concern and experience of weight control and stress accumulation, and finally there was difference in food habits and behaviors according to the BMI level. Therefore these results suggest that effective nutritional programs should be developed including correct body image and good dietary habits.

  • https://doi.org/10.3746/jkfn.2010.39.3.383 인용 PDF KSCI

The Effect of Food Choice Motives on the Attitude and Consumption Behavior for Traditional Fermented Food in Adolescents (청소년의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향)

  • Lee, Jung Woo;Kim, Yookyung
    • Journal of Korean Home Economics Education Association
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    • v.25 no.3
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    • pp.93-104
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    • 2013

  • The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(${\beta}$=.235), followed by healing(${\beta}$=.190), health(${\beta}$=.175), and convenience(${\beta}$=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(${\beta}$=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential.

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