청주지역 거주 중국 유학생들의 식행동, 식태도 및 식품섭취실태

• 영문명: Dietary behavior, dietary attitude, and food frequency of Chinese students studying in the university of Cheongju Area
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김기남(Ki Nam Kim) 박은혜(Eun Hye Park) 오은희(Eun Hee Oh) 이미경(Mee Kyeung Lee) 최형호(Hyeung Ho Choi) 조진숙(Jin Suk Cho)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제17권 제1호, 99~113쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

The purposes of this study were to investigate dietary behavior, dietary attitude, and food frequency of Chinese students studying in the university of Cheongju area and collect basic data for their nutrition education in future. The subjects include total 161 college students(male: 54, female: 107). The survey lasted for about six months from April 1 to June 30, 2011. In dietary behavior, 64.8% of male students and 72.1% of female students skipped a meal. They skipped "breakfast" the most. The most popular reason for skipping a meal was "lack of time." Of male students, 14.8% took them less than ten minutes to finish a meal, and 46.3% of male students and 48.6% of female students did not check the nutrition label. The male students recorded the highest points on two items of dietary attitude, which were "I have interest in information about nutrition and health"(3.6 points) and "I value nutrition more than high consumption of what I want to have"(3.6 points). The female students recorded the highest points on "I always have interest in what to eat"(3.8 points). Both the groups scored low points on "I should pay attention to my health even when I take vitamins or restoratives." In food frequency, the male students consumed pork(p<0.05) more frequently than their female counterparts, who consumed boiled fish paste(p<0.05) and chocolate(p<0.05) more frequently than their male counterparts. Both duration and type of stay turned out to affect the dietary behavior, dietary attitude, and food frequency of the two groups. Those findings suggest that it will be effective to develop content by taking the duration and type of stay into account when providing nutrition education to Chinese students living and studying in the nation and further to develop menus and cooking practice to suit their taste.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 연구 결과

Ⅳ. 요약 및 결론

참고문헌

키워드

dietary behavior dietary attitude food frequency Chinese students Cheongju area