Lifestyle, dietary habits and consumption pattern of male university students according to the frequency of commercial beverage consumptions.
- Author:
Hyemin KIM
1
;
Sung Nim HAN
;
Kyunghee SONG
;
Hongmie LEE
Author Information
- Publication Type:Original Article
- Keywords: Beverage; male university students; sweet taste acuity; lifestyle; dietary habit
- MeSH: Alcoholic Beverages; Beverages; Carbon; Carbonated Beverages; Coffee; Drinking; Eating; Food Habits; Fruit; Humans; Korea; Life Style; Male; Meals; Milk; Surveys and Questionnaires; Snacks; Soy Milk; Sports; Tea; Water
- From:Nutrition Research and Practice 2011;5(2):124-131
- CountryRepublic of Korea
- Language:English
- Abstract: Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeonggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P = 0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P = 0.002, P = 0.000, P = 0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P = 0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P = 0.002), meal skipping (P = 0.006), eating out (P = 0.003), eating delivered foods (P = 0.000), processed foods (P = 0.001), and sweets (P = 0.002), and drinking alcoholic beverages (P = 0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.
