Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Acceptance of Vegetable Menus of a School Lunch Program by High School Students in Seoul and its Association with Health and Dietary Behavioral Factors

서울시내 일부 고등학생의 채소 급식 메뉴에 대한 기호도 및 관련 인자의 영향

  • Hong, Jae-Hee (Department of Foods & Nutrition, Kookmin University) ;
  • Cho, Mi-Sook (Department of Nutrition Science & Food Management, Ewha Womans University)
  • 홍재희 (국민대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2011.10.20
  • Accepted : 2011.12.05
  • Published : 2012.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.

본 연구에서는 서울 시내 일부 고등학생을 대상으로 학교 급식 채소 메뉴의 기호도 및 이에 영향을 줄 수 있는 건강 및 체중 관련 요인에 대해 조사하였다. 응답 학생들은 전반적으로 건강 자각도가 높은 편이었으며, 여학생의 경우 체중 감소에 대한 관심이 현저하게 높았다. 식습관은 총점 49점으로 다소 높은 편인 반면 식태도 및 영양지식은 만점의 절반 수준으로 비교적 저조한 편이었다. 채소 메뉴 중에서는 튀김류와 일품요리를 선호하였으며(기호도 점수 4.0-4.1), 볶음, 나물, 무침류에 대한 기호도가 낮았다. 전반적으로 각 조리군 중 기호도가 높은 음식들은 단맛이 상대적으로 높거나 조사 대상자들에게 친숙한 채소로 조리된 음식들이었다. 또한 섭취량과 기호도간에는 양의 상관관계를 보였으며, 섭취량이 적은 이유로는 '맛이 없어서', '좋아하는 채소가 아니어서', '좋아하는 조리법이 아니어서' 등으로 응답하여 기호도가 높을수록 섭취량이 높은 것으로 조사되었다. 채소 메뉴에 대한 기호도는 건강 자각도, 체중 조절 목적, 부모님의 웰빙/건강한 식생활에 대한 관심과 노력, 식습관, 식태도, 영양 지식 등의 요인들과 유의적인 약한 상관관계를 가졌다. 이 중 건강 자각도, 체중 조절 목적, 부모님의 웰빙/건강한 식생활에 대한 노력과 관심에 따라 기호도 응답이 변화하는 것으로 나타났으나(p<0.05), 뚜렷한 경향성은 보이지 않았다. 반면, 식습관, 식태도, 영양지식 점수는 채소 메뉴의 기호도와 섭취량이 높은 집단에서 유의적으로 높게 나타났다. 이러한 경향은 기호도가 낮은 나물, 무침, 조림류 등에서 특히 강했다. 본 연구 결과는 채소 메뉴의 섭취량은 기호도와 밀접한 관련이 있으며, 식태도, 식습관, 영양 지식 등은 기호도와 상관관계가 있음을 보여주었다. 반면 건강 및 체중 관련 요인들은 상대적으로 기호도와 상관관계가 낮았다. 채소에 대한 섭취를 증가시키기 위해서는 영양 교육 프로그램을 통하여 식습관, 영양 지식, 채소에 대한 기호도를 향상시키거나, 또는 기호도 자체를 증가시키기 위한 반복적인 노출과 기존에 선호되는 향미 또는 재료와 함께 제시하는 flavor-flavor learning 등의 전략을 활용할 필요가 있다.

Keywords

References

  1. Kretchmer N, Zimmermann M. Developmental Nutrition. Kang SA, Koo JO, Kim DY, Kim MH, Kim SK, Kim ES, Kim HY, Noh HK, Park DY, Ahn HS, Lee YS, Lim HS, Cho YW, Choi YR, Hwang EM (Trans.). Kyomunsa, Seoul, Korea (Original work published in 1997). pp. 477-547 (2000)
  2. Ministry of Health, Welfare and Family Affairs. Dietary guideline for Korean. Available from:http://www.mohw.go.kr. Assessed Aug. 16, 2011.
  3. Lee KY, Joo HJ, Ishikawa K, Lee YS, Cheon HJ. Comparison of food consumption trends of juveniles in Korea, China, and Japan. Rural Economy 32: 1-19 (2009)
  4. Kim KW, Shin EM. A study on nutrition knowledge, nutritional attitudes, dietary behavior and dietary intake by weight control attempt among middle school female students. Korean J. Community Nutr. 7: 23-31(2002)
  5. Son Y, Kim HJ. A study on the eating habits, nutrition and dietary fiber intakes of teenagers in Gyeongnam areas. Korean J. Home Econ. Educ. Assoc. 17: 1-26 (2005)
  6. Cho HS, Kim MH, Choi MK. A study on vegetable intakes and dietary habits of middle school students in Chungnam. Koean J. Community Nutr. 15: 525-535 (2010)
  7. KCDCP. The 4th Korean National Health and Nutrition Examination Survey (KNHANES IV). Korea Centers for Disease Control and Prevention, Seoul, Korea (2008)
  8. Chu MA, Choe BH. Obesity and metabolic syndrome among children and adolescents in Korea. J. Korean Med. Assoc. 53: 142-152 (2010) https://doi.org/10.5124/jkma.2010.53.2.142
  9. WHO. Diet, Nutrition and the Prevention of Chronic Diseases. World Health Organzation, Geneva, Switzerland (2003)
  10. Ness AR, Powles JW. Fruit and vegetables, and cardiovascular disease: a review. Int. J. Epidemiol. 26: 1-13 (2002)
  11. Key TJ, ALlen NE, Spencer EA, Travis RC. The effect of diet on risk of cancer. Lancet 360: 861-868 (2002) https://doi.org/10.1016/S0140-6736(02)09958-0
  12. Kwon SJ, Koo NS, Seo JS, Song MY, Lee JW, Shin MS, Woo MK. Dietary Life for Well-being. 2nd ed. Kyomunsa, Paju, Korea. pp. 104-115 (2010)
  13. Nebeling L, Yaroch, AL, Seymour JD, Kimmons. J. Still not enough: Can we achieve our goals for Americans to eat more fruits and vegetables in the future? Am. J. Prev. Med. 32: 354- 355 (2007) https://doi.org/10.1016/j.amepre.2006.12.018
  14. Lee KH, Park ES. School food service satisfaction and menu preferences of high school students - focused on Iksan, Jeonbuk. Korean J. Community Nutr. 15: 108-123 (2010)
  15. Cha MH, Kim YK. Relationship between breakfast frequency and school food waste among high school students in Daegu. J. Korean Soc. Food Sci. Nutr. 36: 481-487 (2007) https://doi.org/10.3746/jkfn.2007.36.4.481
  16. Park SH, Kim MJ. Acceptance and preference of vegetables in menus for middle school students. J. Korean Soc. Food Sci. Nutr. 37: 1660-1666 (2008) https://doi.org/10.3746/jkfn.2008.37.12.1660
  17. Byun GI, Jung BH. A study on the preference and satisfaction on the menu of school lunch service of high school students in Gyeongju area. Korean J. Food Cult. 21: 481-490 (2006)
  18. Ku UH, Seo JS. The status of nutrient intake and factors related to dislike of vegetables in elementary school students. Korean J. Community Nutr. 10: 151-162 (2005)
  19. Chung EJ, Lee SH, Ahn HS. Vegetable preferences and their associations with nutritional knowledge and health-related variables in 5th and 6th grade schoolchildren. J Korean Diet. Assoc. 15: 83-96 (2009)
  20. Dinehart ME, Hayes JE, Bartoshuk LM, Lainer SL, Duffy VB. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiol. Behav. 87: 304-313 (2006) https://doi.org/10.1016/j.physbeh.2005.10.018
  21. Wardle J, Cooke LJ, Gibson EL, Sapochnik M, Sheiham A, Lawson M. Increasing children's acceptance of vegetables; a randomized trial of parent-led exposure. Appetite 40: 155-162 (2003) https://doi.org/10.1016/S0195-6663(02)00135-6
  22. Granner ML, Sargent RG, Claderon KS, Hussey JR, Evans AE, Watkins KW. Factors of fruit and vegetable intake by race, gender, and age among young adolescents. J. Nutr. Educ. Behav. 36: 173-180 (2004) https://doi.org/10.1016/S1499-4046(06)60231-5
  23. Lee EA, Lee YS. Middle school students' preference for and awareness of the fish menu. Korean J. Food Cult. 26: 53-62 (2011)
  24. Lee KE, Hong WS, Kim MH. Students' food preferences on vegetarian menus served at middle and high schools. J. Korean Diet. Assoc. 11: 320-330 (2005)
  25. Parmer SM, Salisbury-Glennon J, Shannon D, Struempler B. School gardens: An experimental learning approach for a nutrition education program to increase fruit and vegetable knowledge, preference, and consumption among second-grade students. J. Nutr. Educ. Behav. 41: 212-217 (2009) https://doi.org/10.1016/j.jneb.2008.06.002
  26. Park SJ. The effect of nutrition education program for elementary school children-especially focused on being familiar with vegetables. J. Korean Diet. Assoc. 6: 17-25 (2000)
  27. Shin SY, L Chung. The preference and frequency of beverages related to health factor in university students. Korean J. Food Cult. 22: 420-433 (2007)
  28. Yoon HR, Cho MS. Healthy dining out attitude of restaurant diners by self-rated health status. Korean J. Food Cult. 22: 323-329 (2007)
  29. Kim KN, Lee KS. Nutrition knowledge, dietary attitudes, and food behaviors of college students. Korean J. Community Nutr. 1: 89-99 (1996)
  30. Kim SH, Chang MJ, Cho MS, Chung HG, Oh SY, Chang YA. Korean food culture. pp. 147-234. In: Understanding Cultural Aspect of Diet. Shinkwang publishing, Seoul, Korea (1998)
  31. Choi MY, Kim HY. Nutrition knowledge, dietary self-efficacy and eating habits according to students' stage of regular breakfast or exercise. Korean J. Community Nutr. 13: 653-662 (2008)
  32. Kim HJ, Jang HS. Comparison between body perception, attitude on weight-control and self-esteem according to the weight group of highs school students in Daegu. Korean J. Home Econ. Educ. Assoc. 21: 1-22 (2009)
  33. Kim YK, Shin WS. A comparison study of perception of body image and dietary habits of high school students between urban and rural areas. Korean J. Community Nutr. 13: 153-163 (2008)
  34. Choi JY, Lee SS. Relation between dietary habit and nutrition knowledge, and attentiion deficit heyperactivity disorder in the middle school students in Seoul. Korean J. Nutr. 42: 682-690 (2009) https://doi.org/10.4163/kjn.2009.42.8.682
  35. You JS, Kim SM, Chang KJ. Nutritional knowledge and dietary behavior of the 6th grade elementary school students in Daejeon area by gender and skipping breakfast. Korean J. Nutr. 42: 256- 267 (2009) https://doi.org/10.4163/kjn.2009.42.3.256
  36. Park HO, Hyun HJ, Song KH. The nutrition knowledge, attitudes, and dietary habits of physical education majors and non-majors of male college students. Korean J. Community Nutr. 14: 363- 373 (2009)
  37. Lee JS, Lee KH. A study on the dietary attitude of college freshmen by nutrition knowledge, purpose value of meal and residence. J. Korean Soc. Food Sci. Nutr. 27: 1000-1006 (1998)
  38. KNS. Dietary Reference Intake for Koreans. 1st rev. Korean Nutrition Society, Seoul, Korea. pp. 2 (2010)
  39. Kim MH, Bae YJ, Lee HJ, Choi MK. The evaluation of nutritional knowledge and dietary habits according to sex and mother's employment status in middle school students. J. East Asian Soc. Dietary Life 19: 921-927 (2009)
  40. Tuorila H, Cardello AV. Consumer response to an off-flavour in juice in presence of specific health claims. Food Qual. Prefer. 13: 561-569 (2002) https://doi.org/10.1016/S0950-3293(01)00076-3
  41. Rozin P. The selection of food by rats, humans and other animals. pp. 21-76. In: Advances in the Study of Behavior. Rosenblatt R, Hinde RA, Beer C, Shaw E (eds). Academic Press, New York, NY, USA (1976)
  42. Kalat JW, Rozin P. Learned safety as a mechanism in long delay taste aversion learning in rats. J. Comp. Physiol. Psychol. 83: 198-207 (1973) https://doi.org/10.1037/h0034424
  43. Distel H, Ayabe-Kanamura S, Martinez-Gomez M, Schicker I, Kobayakawa T, Saito S, Hudson R. Perception of everyday odors: Correlation between intensity, familiarity, and strength of hedonic judgement. Chem. Senses 24: 191-199 (1999) https://doi.org/10.1093/chemse/24.2.191
  44. Havermans RC, Jansen A. Increasing children's liking of vegetables through flavour-flavour learning. Appetite 48: 259-262 (2007) https://doi.org/10.1016/j.appet.2006.08.063
  45. Zellner DA, Rozin P, Aron M, Kulish C. Conditioned enhancement of human's liking for flavours associated with sweetness. Learn. Motiv. 14: 338-350 (1983) https://doi.org/10.1016/0023-9690(83)90021-8

Cited by

  1. Factors affecting vegetable preference in adolescents: stages of change and social cognitive theory vol.11, pp.4, 2017, https://doi.org/10.4162/nrp.2017.11.4.340
  2. The Development of Institutional Food-Service Menu with Temple Food vol.20, pp.5, 2015, https://doi.org/10.5720/kjcn.2015.20.5.338
  3. Effects of 12-week Vegetarian Diet on the Nutritional Status, Stress Status and Bowel Habits in Middle School Students and Teachers vol.5, pp.2, 2016, https://doi.org/10.7762/cnr.2016.5.2.102
  4. The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area vol.19, pp.5, 2014, https://doi.org/10.5720/kjcn.2014.19.5.415
  5. A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province vol.20, pp.4, 2015, https://doi.org/10.5720/kjcn.2015.20.4.259
  6. Analysis of consumption frequencies of vegetables and fruits in Korean adolescents based on Korea youth risk behavior web-based survey (2006, 2011) vol.9, pp.4, 2015, https://doi.org/10.4162/nrp.2015.9.4.411
  7. Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area vol.19, pp.3, 2014, https://doi.org/10.5720/kjcn.2014.19.3.223
  8. Intakes and Satisfaction of Home-delivered Meal Box for Children from Low-income Families in Chungcheongbuk-do, Korea vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.716
  9. Characteristics of School Menus from the Daegu and Gyeongbuk Area vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.983