Open Access, Peer-reviewed
eISSN 2951-3146
    Korean J Community Nutr. 2013 Feb;18(1):11-24. Korean.
    Published online Feb 28, 2013.
    https://doi.org/10.5720/kjcn.2013.18.1.11
    Copyright © 2013 The Korean Society of Community Nutrition
    Original Article

    Eating Behavior, Nutrition knowledge, and Educational Needs of the Food and Nutrition of Elementary School Students in the Gyeungnam Province

    Eun Sil Her
      • Department of food and Nutrition, Changshin University, Changwon, Korea.
    • Corresponding author: Eun Sil Her, Department of food and nutrition, Changshin University, 262, Paryong-ro, Masan Hoiwon-gu, Changwon-si, Gyeongsangnam-do 630-764, Korea. Tel: (055) 250-1203, Fax: (055) 250-1200, Email: heres@csc.ac.kr
    Received October 11, 2012; Revised December 12, 2012; Accepted February 04, 2013.

    This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was 'experiment and cooking practice' (40.1%). The students wanted dietary information as 'cooking' (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students.

    Keywords
    elementary school students; dietary education; food behavior; nutrition knowledge; educational needs

    Tables

    Table 1
    The general characteristics of the subjects

    Table 2
    Eating Behaviors associated regularity and the amount of the meal of the subjects

    Table 3
    Meal contents related eating behaviors of the subjects

    Table 4
    Snack and beverage drinking related eating behaviors of the subjects

    Table 5
    Hygiene and environment related eating behaviors of the subjects

    Table 6
    Nutrition knowledge of the subjects

    Table 7
    Needs of dietary education of the subjects

    Table 8
    The most interesting dietary education contents of the subjects

    Notes

    This research was supported by Gyeongsangnam-do Office of Education in 2011.

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    MeSH Terms
    Breakfast
    Cooking
    Eating
    Feeding Behavior
    Female
    Fruit
    Hand
    Humans
    Male
    Meals
    Meat
    Ovum
    Seaweed
    Soy Foods
    Vegetables
    Metrics
    Share
    Tables
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