Effect of Two-year Course of Food and Nutrition on Improving Nutrition Knowledge, Dietary Attitudes and Food Habits of Junior College Female Students.
- Author:
Hyun Joo KANG
1
;
Ki Won BYUN
Author Information
1. Food and Nutrition, Bucheon University, Bucheon, Korea. byunkw@bc.ac.kr
- Publication Type:Original Article
- Keywords:
junior college female students;
nutrition knowledge;
dietary attitude;
food habit
- MeSH:
Female;
Food Habits;
Humans;
Surveys and Questionnaires;
Weights and Measures
- From:Korean Journal of Community Nutrition
2010;15(6):750-759
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to investigate the effect of two-year course of food and nutrition on improving nutrition knowledge, dietary attitudes and food habits of junior college female students by questionnaires. The subjects were 108 college female students enrolled in the department of food and nutrition in Gyeonggi area. The results were as follows: There were no significant changes in the weights and BMI (Body Mass Index) after 2-yr course of food and nutrition. Nutrition knowledge (14.7 vs 16.3, p < 0.001) and dietary attitude (34.3 vs 35.8, p < 0.01) increased significantly after 2-yr course. However, no significant changes in food habit were observed. Among nutrition knowledge, the scores of functions (4.5 vs 5.2, p < 0.001) and understanding (6.7 vs 7.4, p < 0.01) of nutrients were significantly increased. The recognition of nutrition knowledge increased significantly (83.1 vs 95.7, p < 0.001). Among food habit, dietary habit (13.2 vs 12.5, p < 0.01) and health related habit (15.6 vs 14.6, p < 0.001) were significantly lowered after 2-yr course. The change in dietary attitudes showed significantly positive correlation with food habit changes (p < 0.05). These results showed that 2-yr course of Food and Nutrition had improved the nutrition knowledge and dietary attitudes. Therefore, providing the more systematic and appropriate nutrition education to students during their study period will be improved dietary attitudes and food habits.
