경기지역 사회초년 직장인의 식생활 태도, 영양지식 및 식품 기호도 (New Employees’ Dietary Attitudes, Nutrition Knowledge, and Food Preferences in Gyeonggi Area)

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 26권 / 1호 / 39 ~ 49페이지
· 저자명 : 전미란, 이승교

초록

This study evaluates nutrition knowledge, dietary behaviors and food group acceptability basedon a sample of 514 of new employees in Gyeonggi area. Among the respondents, 70.6% ofmale, and their age was 30.7 Most were college graduates (94.9%) and unmarried (86.3%). Basedon the BMI males tended to be overweight, whereas females, normal. In terms of healthconsciousness based on five-point Likert-type scale, the average score for the health status was4.18 indicating good health, and health attention was 4.88 indicating high health attention. Dietarybehaviors were evaluated using five-point Likert-type scale. According to the results, the totalscore for regular diet based on 5 items was 9.6; that for a balanced diet based on 7 items was22.2; and that for practical diet action based on 8 items was 22.3. That is, the respondents wereon an irregular diet but tried to balanced diet through appropriate diet action. Food acceptabilitywas evaluated using a five-point Likert scale ranging from “strongly dislike(1)” to “stronglylike(5)”. The score of meat group was 3.67; that for the fish 3.43; and that for the vegetablegroup was 2.86. Females were slightly more like to accept fruits 3.60 than males 3.48;(p<0.05).
The total score for nutrition knowledge based on 35 items was 20.5. A balanced diet wascorrelated with egg acceptability (p<0.01); energy-related knowledge with confectionerypreferences (p<0.05); and vitamin knowledge, with snack affinity (p<0.05). Health attention wasnegatively correlated with seafood preferences for male(p<0.05) and with snacks forfemales(p<0.05). The respondents were strongly interested in and aware of their health, but thisdid not lead to their food preferences. These results suggests that dietary habits can lead tonutritional balance for maintaining the health of employees.

영어초록

This study evaluates nutrition knowledge, dietary behaviors and food group acceptability basedon a sample of 514 of new employees in Gyeonggi area. Among the respondents, 70.6% ofmale, and their age was 30.7 Most were college graduates (94.9%) and unmarried (86.3%). Basedon the BMI males tended to be overweight, whereas females, normal. In terms of healthconsciousness based on five-point Likert-type scale, the average score for the health status was4.18 indicating good health, and health attention was 4.88 indicating high health attention. Dietarybehaviors were evaluated using five-point Likert-type scale. According to the results, the totalscore for regular diet based on 5 items was 9.6; that for a balanced diet based on 7 items was22.2; and that for practical diet action based on 8 items was 22.3. That is, the respondents wereon an irregular diet but tried to balanced diet through appropriate diet action. Food acceptabilitywas evaluated using a five-point Likert scale ranging from “strongly dislike(1)” to “stronglylike(5)”. The score of meat group was 3.67; that for the fish 3.43; and that for the vegetablegroup was 2.86. Females were slightly more like to accept fruits 3.60 than males 3.48;(p<0.05).
The total score for nutrition knowledge based on 35 items was 20.5. A balanced diet wascorrelated with egg acceptability (p<0.01); energy-related knowledge with confectionerypreferences (p<0.05); and vitamin knowledge, with snack affinity (p<0.05). Health attention wasnegatively correlated with seafood preferences for male(p<0.05) and with snacks forfemales(p<0.05). The respondents were strongly interested in and aware of their health, but thisdid not lead to their food preferences. These results suggests that dietary habits can lead tonutritional balance for maintaining the health of employees.

참고자료

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