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KMID : 0664320210270020067
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Journal of the Korean Dietetic Association
2021 Volume.27 No. 2 p.67 ~ p.76
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Food Behavior Using the Nutrition Quotient and Vegetable Preferences of Elementary School Students in the Metropolitan Area
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Kim Young-A
Kim Hyung-Sook
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Abstract
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The purpose of this survey was to investigate the food behavior and vegetable preferences of elementaryschool students in the metropolitan areas of, South Korea. Five hundred and eighty students (277 male and303 female) studying in grades 5∼6 participated in the survey. We assessed food behavior by evauating theNutrition Quotient (NQ). Through a questionnaire, which consisted of 20 food behavior checklist items. Theseitems were grouped under five factors: balance, diversity, moderation, practice and environment. All data wereanalyzed using SPSS 25.0. The average NQ score weighted using the five factors was 61.32 points. Amongthe five factors, moderation showed the lowest score, whereas environment showed the highest score. The averagescore of the vegetable preference was 3.36 points out of a total of 5 points. The vegetable preference wasfound to be highest for bean sprouts and followed by tomatoes, lettuce, spinach, Chinese cabbage, sesame leaf,pumpkin, carrot, radish, chives, lotus roots, onions, broccoli, sweet peppers, and eggplant. The results of vegetablepreferences by NQ grade were 4.13±0.63 points for the high grade, 3.68±0.75 points for the medium-highgrade, 3.41±0.82 points for the medium-low grade, and 2.94±0.78 points for the low grade. There was a significantpositive correlation between NQ and vegetable preferences (r=0.477, P＜0.001). If vegetables with highpreference are frequently provided in school meals, it might contribute to improving overall food behavior.
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KEYWORD
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elementary students, food behavior, nutrition quotient, vegetable preference
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