The Dietary Characteristics of Middle-aged People by BMI and food Habits.
- Author:
Ji Yeun PARK
1
;
Nan Sook KOO
Author Information
1. Department of Food & Nutrition, The University of Daejon, Daejon, Korea.
- Publication Type:Original Article
- Keywords:
dietary behavior;
middle-aged people;
BMI;
food habits
- MeSH:
Daejeon;
Education;
Female;
Food Habits*;
Humans;
Male;
Meals;
Milk;
Obesity;
Overweight;
Thinness;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2001;6(1):43-50
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to compare the dietary characteristics of middle-aged people with different obesity index or food habits. Questionnaires were collected from 480 subjects in Daejon. The data were analyzed by chi2-test and ANOVA. The subjects were distributed into the normal weight group(66.3%), overweight group(18.3%) and underweight(15.4%) based on BMI. Twenty-five percent of males and 23.0% of females in the 50's belonged to the overweight group. The least consumed food was milk or milk products among the five basic food groups. The frequency of exercise was low in their daily life. The had better food habits than the males. The overweight group had worse food habits than the normal weight or underweight group. The underweight group ate light meal and ate slowly. The better the subjects had, the more regularly they took breakfast(p<0.001). The good food habits group were more interested in their dietary life and were more careful in selecting foods for their health than the bad food habits group(p<0.001). Based on the results of this study, the practical education programs should be focused on more intake of milk or products and on daily exercise for the self-health maintenance of middle-aged people. Also, proper education programs should be developed for males and females in their 50's to practice weight control and regularity of meals in their life, and to utilize nutrition knowledge in dietary life. Further research on the comparision of dietary characteristics are needed with consideration of the subjects ratio according to BMI.
