Dietary Behaviors, Processed Food Preferences and Awareness Levels of Nutrition Labels among Female University Students Living in Middle Region by Breakfast Eating.
- Author:
Yun Jung BAE
1
;
Jee Young YEON
Author Information
1. Department of Food & Nutritional Sciences, Hanbuk University, Gyeonggi-do 483-120, Korea.
- Publication Type:Original Article
- Keywords:
breakfast skipping;
dietary behavior;
processed food;
preferences;
nutrition labels;
female university students
- MeSH:
Breakfast;
Eating;
Female;
Food Preferences;
Humans;
Lunch;
Meals
- From:Journal of the Korean Dietetic Association
2011;17(4):387-402
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to examine the dietary behaviors, processed food preferences, and awareness levels of nutrition labels among female university students living in middle region by breakfast eating. A total of 243 students (breakfast eating group: 153, breakfast skipping group: 90) were surveyed from April to May of 2011. The results are summarized as follows: Skipping breakfast (SB) group had a significantly higher frequency of skipping lunch and dinner compared with the eating breakfast (EB) group (P<0.05, P<0.01, respectively). In the EB group, food labels were identified sometimes (31.8%), frequently (29.1%), and rarely (28.5%). In the SB group, food labels were identified rarely (33.3%), sometimes (27.8%), and frequently (26.7%). The EB group used food labels for comparing price and weight of products more frequently than the SB group (P<0.05). In the EB group, nutrition labels were identified sometimes (38.0%), frequently (28.1%), and rarely (24.8%). In the SB group, nutrition labels were identified rarely (32.6%), sometimes (30.3%), and frequently (21.4%). The EB group used food labels for identifying nutrient contents more often and for weight control more less than the SB group (P<0.05, P<0.05, respectively). The main reason for not identifying nutrition label of the processed foods was 'not being interested (55.5%)' in the SB group (P<0.05). Therefore, education programs that emphasize the importance of eating breakfast, and reading food and nutrition labels need to be developed for university students.
