A Study on the Relationship between the Eating Habits of Elementary School Students and the School Meal Intake Measured by an Artificial Intelligence Food Scanner
10.14373/JKDA.2022.28.4.281
- Author:
Jungwon PARK
1
;
Kumhee SON
;
Sarah WOO
;
Kyung Hee PARK
;
Hyunjung LIM
Author Information
1. Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2022;28(4):281-292
- CountryRepublic of Korea
- Language:English
-
Abstract:
The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were ‘Diverse side dishes (r=0.332, P＜0.001)’, ‘Vegetable side dishes (r=0.166, P＜0.01)’, ‘Kimchi side dish (r=0.230, P＜0.001)’ and ‘Less TV watching and computer game time (r=0.105, P＜0.05)’. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P＜0.001). The balance score was positively correlated with fruit (r=0.192, P＜0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P＜0.001). The regularity score was positively correlated with fried food (r=0.114, P＜0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.
