Effect of the acquisition pattern for nutritional knowledge on food collocation among students
10.16835/j.cnki.1000-9817.2019.02.017
- VernacularTitle:营养知识获取模式对大学生食物搭配的影响
- Author:
MO Baoqing, ZHOU Ming
1
Author Information
1. Department of Nutrition and Food Hygiene in Nanjing Medial University, Nanjing (211166), China
- Publication Type:Journal Article
- Keywords:
Food habits;
Knowledge;
Health education;
Students
- From:
Chinese Journal of School Health
2019;40(2):221-223
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To learn the effect of the acquisition pattern of nutritional knowledge on food collocation among the university students, and to provide a reference for conducting college students to acquire right nutritional knowledge, establish a good diet habit, and improve their mental and physical health.
Methods:Totally 1 697 students were selected from 2 universities in Jiangsu Province with the random clustering method after the informed consent. It was investigated with anonymous questionnaire for the source of nutritional knowledge, the knowledge about food collocation, the consideration during food collocation and the food collocation behavior. The sources of nutrition knowledge were then sorted into different patterns by factor analysis. The influence of each pattern on the food collocation was analyzed.
Results:The main patterns for nutritional knowledge of the students were net-media, book-net, companion, family and private experience. The correct rate was higher in the students who gained knowledge from book-net pattern (71.8%) than that of the other patterns. The proportion was significantly higher for the consideration of nutrition(95.0%), the collocation between foods with different colors (58.1%)or between the cereals and soybeans(70.6%)in the book-net pattern than that in the companion(83.7%,48.4%,55.9%), family(85.9%,41.7%,49.0%)or private experience(53.3%,31.1%,37.8%)pattern, but the rate of food collocation according to price was relatively lower(76.0%). The proportion was significantly higher for consideration about nutrition(92.2%)during food collocation in the net-media pattern than that in the private experience(53.3%)or companion(83.7%) pattern, and the proportion was higher for the consideration of characteristics of food in various colors(73.8%) than that in the other patterns, too; however, the proportion of consideration for economy(87.7%)was also significantly higher, and the proportion was obviously higher in the net-media pattern for the collocation between grains and flours(67.5%), food with different colors(70.8%), while the proportion was significantly higher in the net-media pattern for the collocation between cereals and soybeans(72.3%)than that in the companion(55.9%), family(49.0%)or private experience(37.8%) patterns, but the proportion was also obviously higher in the net-media pattern for the collocation according to the price(83.4%) than that in the family pattern(71.8%).
Conclusion:The book-net pattern can rationally lead the students to make reasonable food collocation.
