Dietary Behavior and Nutrient Intake in University Female Students According to Taste Preference.
- Author:
Hye Kyung CHO
1
;
Mi Hyun KIM
Author Information
1. Department of Food & Nutrition, Suwon Women's College, Gyeonggi 445-895, Korea.
- Publication Type:Original Article
- Keywords:
taste preference;
dietary behavior;
nutrient intake
- MeSH:
Animals;
Asian Continental Ancestry Group;
Surveys and Questionnaires;
Eating;
Fast Foods;
Female;
Fruit;
Humans;
Meals;
Meat;
Snacks
- From:Journal of the Korean Dietetic Association
2010;16(2):100-115
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hot-taste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.
