Recognition and preference of ricebased home meal replacement for breakfast among adolescents in the Jeonbuk area
10.4163/jnh.2021.54.3.262
- Author:
Hae-Rim OH
1
;
Hyunsuk KIM
;
Su-Jin JUNG
;
Youn-Soo CHA
Author Information
1. Major of Nutrition Education, The Graduate School of Education, Jeonbuk National University, Jeonju 54896, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2021;54(3):262-276
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:Although, the rate of skipping breakfast among adolescents has increased in recent years, there has been an increase in the consumption of home meal replacement (HMR). This study examines the recognition and preference of rice-based Korean style HMR for breakfast among adolescents in located at Jeollabuk-do.
Methods:Total of 550 middle- and high-school students of Jeollabuk-do enrolled in this study signing a consent of participation. After conducting a preliminary survey, the questionnaire employed was modified according to the purpose of this study, and the self-recording method was appliedto fill out the questionnaire. Data were analyzed using IBM SPSS Statistics 25. The χ2 -test was performed for categorical variables, whereas continuous variables were analyzed by the independent t-test.
Results:Results of this study determined that 272 students (54.6%) belonged tobreakfasteating group and 226 (45.4%) were in the breakfast-skipping group. The reasons specified by both groups for eating HMR were ‘convenient to cook’, ‘delicious’, and ‘time-saving’. The a result of analyzing perception of the importance of HMR by classifying as whether to eat or not to eat breakfast, revealed that compared to the breakfast-skipping group, the breakfast-eating group considered ‘hygiene and cleanliness’ as important factors (p < 0.001).Considering the gender, school, and breakfast consumption, the most preferred Korean HMR were ‘triangular gimbap’, ‘gimbap’, and ‘rice balls’.
Conclusion:Results of this study indicate, when considering adolescents, there is a necessary for continuous researches to develop convenient breakfast substitutes that are easily consumed. Moreover, we believe that it is essential to impart proper cooking education and recipe distribution of the menu.
