Relationships among Personality Preferences, Psychosocial Factors and Dietary Habits of Middle School Students.
- Author:
Hye Sung KIM
1
;
Hye Young P KIM
Author Information
1. Graduate School of Education, Nutrition Education Major, Yongin University, Yongin, Korea.
- Publication Type:Original Article
- Keywords:
personality preferences;
self-efficacy;
perceived benefit;
perceived barrier;
dietary habit;
parent's education;
middle school students
- MeSH:
Demography;
Education;
Female;
Food Habits*;
Gyeonggi-do;
Humans;
Mothers;
Parents;
Psychology*;
Thinking
- From:Korean Journal of Community Nutrition
2007;12(5):511-518
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to obtain an understanding of the association of personality preferences and food behavior factors in middle school students. The subjects were 319 boys and girls in a middle school located in Kyunggi province. A self-administered questionnaire was used to assess demographic factors, dietary habits and psychosocial factors including self-efficacy, perceived benefits and barriers. The MMTIC (Murphy-Meisgeier Type Inventory for Children) test was used to assess the personality preferences of the students. Sixty-seven percent of the subjects were extrovert, 53.9% were the sensing type, 76.8% were the feeling type and 81.8% were the perceiving type in personality preferences. The extrovert had higher self-efficacy than the introvert. The feeling type perceived more benefits and fewer barriers than the thinking type. The education levels of the parents, especially mothers, were positively related with self-efficacy and dietary habit scores of the students. The self-efficacy and perceived benefits and barriers were significantly associated with dietary habits of the students (explained variance: 17.9%). Results of this study presented the relationship of character types and parents' education levels on psychosocial food behavior factors and a need for the development of tailored nutrition education program considering these factors.
