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KMID : 1024420180220010024
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Food Engineering Progress
2018 Volume.22 No. 1 p.24 ~ p.34
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The Functional Food Usage and Relationship Between Stress Index and Functional Food Consumption Among 14-16 Year Old Students in Korea
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Kim Min-Jung
Kim Ji-Yeon
Park Hee-Jung
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Abstract
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Functional foods for health are often consumed among adolescents. To investigate functional food usage, this study surveyed 326 students aged 14-16. 56.3% of the subjects answered that they were interested in health. More than 76% of the subjects thought themselves to be very healthy. Users of functional foods made up 56.7%, and among all types of functional food, probiotic supplements were taken most frequently, followed by nutritional supplements>red ginseng products>enzyme containing products. Most users of functional food got the information on functional food through family (71.3%). 50.3% of users experienced the effectiveness of the functional food when they supplemented. After use, repurchase intent was 58.1%. In order to investigate the relationship between academic stress and functional food usage, groups were classified as stressful (n=124), intermediate (n=122), and low stress (n=84) according to self-perception about stress. There was no significant difference in the intake of functional foods according to academic stress. However, in the intermediate stress group, academic stress index was improved in the users of functional foods. In conclusion, the results of this study can be used to develop functional foods in the future, possibly helping to prepare nutrition education materials, reducing academic stress among adolescents with middle stress.
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KEYWORD
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adolescents, functional food usage, self-perception of stress, academic stress index
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