Use of Weight-control or Health Functional Foods, Associated Weight-control Behavior and Perception among University Students in Cheongju
10.5720/kjcn.2021.26.1.23
- Author:
Gayong KIM
1
;
Munkyong PAE
Author Information
1. Student, Department of Food and Nutrition, Chungbuk National University, Cheongju, Korea
- Publication Type:RESEARCH ARTICLE
- From:Korean Journal of Community Nutrition
2021;26(1):23-36
- CountryRepublic of Korea
- Language:English
-
Abstract:
Objectives:This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students.
Methods:The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both X2 and t-tests were conducted for categorical and mean comparisons.
Results:An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weightcontrol. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weightcontrol foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning ‘slightly satisfied’ and ‘slightly dissatisfied’, respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods.
Conclusions:Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.
