Comparison of Dietary Attitudes and Attitudes to the School Lunch Service of Elementary and Middle School Students Living in the Same Region.
- Author:
Myung Hee PARK
1
;
Young Sun CHOI
;
Yeun Ju KIM
Author Information
1. Department of food and Nutrtion, Taegu University, Taegu, Korea.
- Publication Type:Original Article
- Keywords:
schoool grade level;
dietary attitudes;
school lunch;
food habits
- MeSH:
Diet;
Eating;
Education;
Female;
Food Habits;
Humans;
Life Style;
Lunch*;
Male;
Meals;
Nutritionists;
Organization and Administration;
Seasons;
Serving Size;
Snacks;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2002;7(1):3-13
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to examine dietary attitudes of students and changes in their attitudes toward the school lunch service. The participants of the study were 483 students ranging from third grade elementary school students to middle school sophomores living in the Seoguipo area of Jeju Island. The subjects were asked to complete questionnaires under the supervision of their teachers or dietitians, and data were grouped into elementary school 3rd and 4th grades, elementary school 5th and 6th grades; and middle school 1st and 2nd grades for each gender. There were no significant differences among the groups with respect to their regularity of food intake, dietary considerations, or the frequency of imbalance in their diets. In the case of female participants, their frequency of snacking decreased as their grade level increased. In general, the overall changes in dietary attitudes became more negative as their grade level increased. Male students demanded increased serving sizes of both staple food and side dishes, while female students demanded increased serving sizes dishes, but not staple food as their grade levels increased. there was also an increase in the number of student sin higher grades who discarded or did not eat enough their entire meals. The major reasons for not eating the food were : no taste to the food and not proper saltiness of food. These results may suggest that school dietitians need to pay more attention to increased taste and proper seasoning of meals. Students suggested that the school lunch service should be continued, but that it needs improvement. Students in higher grades were more aware of the importance of the environment in which the meal was provided. Also, an early education in nutrition and healthy diets seemed important in preparing them for following a healthy lifestyle in later life.
