The Relationship between the Diversity of Food Intake and Nutrient Intake among Korean College Students Participating in a Nutrition Education Class via the Internet.
- Author:
Jeong Hee LEE
1
;
Kyung Ja CHANG
Author Information
1. Department of Food and Nutrition, College of Human Ecology, Inha University, Incheon, Korea. kjchang@inha.ac.kr
- Publication Type:Original Article
- Keywords:
college students;
Nutrient Adequacy Ratio (NAR);
Mean Adequacy Ratio (MAR);
Dietary Diversity Score (DDS);
Meal Balance Score (MBS);
Dietary Variety Score (DVS)
- MeSH:
Calcium;
Diet;
Eating*;
Education*;
Humans;
Internet*;
Iron;
Korea;
Male;
Nutrition Policy;
Recommended Dietary Allowances
- From:Korean Journal of Community Nutrition
2003;8(5):689-698
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to evaluate the relationship between the diversity of food intake and nutrient intake among Korean college students participating in a nutrition education class via the internet. The subjects were 796 college students throughout South Korea (278 males, 518 females). A 3 days dietary recall survey was conducted and results were analyzed using the Computer-aided Nutritional Analysis Program. Dietary variety was assessed by DDS (dietary diversity score), MBS (meal balance score), and DVS (dietary variety score). Dietary quality was assessed by NAR (nutrient adequacy ratio), and MAR (mean adequacy ratio). As the DDS, MBS and DVS increased, the NAR and MAR improved. The subjects with a DDS of above 4 or a MBS of above 10 or a DVS of above 11 met two-thirds of the Korean recommended dietary allowance for most nutrients. The DDS, MBS and DVS correlated positively and significantly with the NAR and MAR. Associations between the NAR and high levels of DVS were more positive than those between the NAR and the DDS. Based on these results, the food intake of these subjects was not adequate. Specially, the dietary intake of calcium and iron were not adequate. Therefore, dietary guidelines should be made considering nutritional characteristics so as to improve the intake from all of the major food groups and provide a variety of foods in their diets.
