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KMID : 0665420210360020198
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Korean Journal of Food Culture
2021 Volume.36 No. 2 p.198 ~ p.209
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Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School Meal Service among Middle School Students in Gyeonggi
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Um Mi-Hyang
Park So-Young
Kye Seung-Hee
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Abstract
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This study examined the dietary habits and nutrition quotient (NQ) scores according to leftover food during school mealservices among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in theschool meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted fromJuly 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they werecategorized into the following three groups: the top third was the large leftover group. The middle third was the mediumleftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers wereanalyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover groupthan male, overweight, and obese students. The rates of selective eating and compliance with new food intake weresignificantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for theadolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance,moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statisticallysignificant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that areassociated with the amount of leftover food during school meals.
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KEYWORD
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Middle school students, school meal service, leftover, dietary habit, nutrition quotient for adolescents
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