The Effect of Lifestyle, Dietary Habit, Food Preference and Eating Frequency on Sweet Taste Sensitivity and Preference of the Middle School Students.
- Author:
Gahee KIM
1
;
Hongmie LEE
Author Information
1. Graduate School of Education, Daejin University, Pochon 487-711, Korea.
- Publication Type:Original Article
- Keywords:
simple sugar;
sensory evaluation;
sweet taste threshold;
optimally-preferred sweetness
- MeSH:
Breakfast;
Chickens;
Eating*;
Fast Foods;
Food Habits*;
Food Preferences*;
Humans;
Life Style*;
Meals;
Surveys and Questionnaires;
Stress, Psychological;
Sucrose;
Taste Threshold
- From:The Korean Journal of Nutrition
2007;40(6):531-541
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi- Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (> or = 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (> or = 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.
