Comparison of Consumption of Processed Food and Personality of Middle School Students on Nutrition Education

영양교육이 중학생들의 가공식품 섭취 및 인성특성에 미치는 영향 비교

  • Lee, Kyung-Ock (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Cho, Eun Ju (Dept. of Food Science and Nutrition, Pusan National University)
  • 이경옥 (부산대학교 식품영양학과) ;
  • 조은주 (부산대학교 식품영양학과)
  • Received : 2013.06.05
  • Accepted : 2013.08.19
  • Published : 2013.10.31


The aim of this study was to investigate effect of nutrition education methodology on consumption of processed food and personality of middle school students aged 14 to 16 years who live in Busan. We categorized questionnaire based on students' consumption of processed food and personality characteristics. Based on the above, we determined serum mineral level to validate the correlation between personal characteristics and quantifiable serum mineral level. Following adoption of a proper nutrient education methodology, we found that consumption of processed foods such as meat and meat products, frozen food, noodles, bread and snacks, and drink was significantly reduced. In addition, there were distinct changes in personality characteristics such as stability, governmentality, sociality, and responsibility that became markedly increased, whereas impulsiveness decreased. We found that these distinct nutrition- education-based changes were statistically significant, when compared before and after providing proper nutrition education. We interpret these results as group with low stability showed a high consumption of meat and meat products, noodles, bread and snacks, and drink, whereas group with high stability showed a high consumption of milk and dairy products. Similarly, we also found that group with low impulsiveness showed a high consumption of canned foods, whereas group with high impulsiveness showed a high consumption of meat and meat products, frozen food, noodles, bread and snacks. Our results indicated that serum Na after nutrition education decreased, whereas other minerals including Ca, Fe, Zn, Mg and K increased, when compared with before nutrition education procedure. This study suggests that nutrition education methodology and establishment of proper dietary educational programs keeping in view balanced dietary habits for middle school students would not only appear to make them get along with healthy dietary habits, but also change their personality characteristics.

부산에 거주하는 중학생 30명을 대상으로 영양교육이 가공식품 섭취빈도 및 인성특성에 미치는 영향을 조사하였다. 영양교육 후 육가공품류, 냉동식품류, 면류, 빵류 및 과자류와 음료류의 가공식품 섭취 빈도가 유의적으로 감소하였다. 또한 인성특성에서는 영양교육 전보다 영양교육 후 안정성, 지배성, 사회성과 책임성은 높아졌고 충동성은 낮아졌다. 특히 안정성이 높은 그룹에서 우유 및 유제품류의 섭취빈도가 높게 나타났으며, 안정성이 낮은 그룹에서는 육가공품류, 면류, 빵류 및 과자류, 음료류의 섭취빈도가 높게 나타났다. 충동성이 높은 그룹에서는 육가공품류, 냉동식품류, 면류, 빵류 및 과자류의 섭취빈도가 높은 것으로 나타났고, 충동성이 낮은 그룹에서는 통조림류의 섭취빈도가 높았다. 인성특성과 혈청 무기질의 상관관계에서는 Ca, Fe, Zn, Mg과 K의 경우 안정성, 지배성, 사회성, 책임성에서 양의 상관관계를 가졌으며, 충동성에서 음의 상관관계를 가지는 것으로 나타났다. 반면 Na은 안정성, 지배성, 사회성과 책임성에서 음의 상관관계를 가진 것으로 나타났고, 충동성에서 양의 상관관계를 가진 것으로 나타났다. 또한 혈청 무기질 농도와 인성특성 간의 관계를 살펴보기 위해 영양교육 전과 후 혈청 무기질 농도의 변화를 비교해 본 결과, Na의 농도는 감소하였고 Ca, Fe, Zn, Mg과 K의 농도는 증가하였다. Fe, Zn는 안정성, 지배성, 사회성, 책임성과 양의 상관관계를 가지며, 영양교육 후 농도는 증가하였다. 반면 Na은 충동성과 양의 상관관계를 가지며, 영양교육 후 농도는 감소하였다. 본 연구로 영양교육은 중학생들의 가공식품 섭취 빈도에 영향을 줄 뿐만 아니라 인성특성에도 긍정적인 변화를 줌을 확인할 수 있었다. 이로써 지속적인 영양교육을 실시하고 올바른 식습관이 유지될 수 있는 교육 프로그램을 개발한다면 청소년들의 건전한 식습관의 형성과 인성특성까지도 긍정적으로 변화시킬 수 있을 것으로 보인다.


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