Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents.
10.5720/kjcn.2016.21.6.509
- Author:
Yunhwa KIM
1
Author Information
1. Department of Family Welfare, Daegu University, Gyeongsan, Korea. kyhwa47@gmail.com
- Publication Type:Original Article
- Keywords:
adulterated food management;
capability;
dietary lifestyle;
adolescence
- MeSH:
Adolescent*;
Anxiety;
Cooking;
Daegu;
Eating;
Education;
Food Safety;
Hand Strength;
Humans;
Hygiene;
Intention;
Life Style*;
Meals
- From:Korean Journal of Community Nutrition
2016;21(6):509-519
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. METHODS: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, χ²-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. RESULTS: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). CONCLUSIONS: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.
