용인지역 일부 실업계 고등학생의 아르바이트 여부에 따른 영양지식, 식습관, 식생활 지침 실천도 비교
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 25권 / 1호
ㆍ저자명 : 배성주, 이승민, 안홍석
ㆍ저자명 : 배성주, 이승민, 안홍석
영어 초록
The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working (8.43±2.29) and non-working students (8.60±2.19). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p〈0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p〈0.001). Working students were found to drink alcoholic beverages more often than non-working students (p〈0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest (51.33±0.63 in working students, 53.40±0.51 in non-working students), but reached statistical significance (p〈0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
쇠고기죽 제조 시 쌀입자 크기가 죽의 품질에 미치는 영향6페이지
자염(煮鹽)으로 담근 배추김치의 발효숙성 중 이화학적.관능적 특성 및 자염이 김치발효 미생물의 생육..9페이지
일부 초등학생의 식이조사 및 섭취 식품의 아연 함량 분석에 의한 식이 아연 섭취량 평가 - 충남 벽..8페이지
비만 관리 프로그램이 비만 아동의 체성분과 혈청지질에 미치는 영향9페이지
국내 한식당의 서비스스케이프가 고객의 경험적 가치, 감정적 반응 및 고객 만족도에 미치는 영향에 관..11페이지
발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성9페이지
Lactobacillus bulgaricus 와 Streptococcus thermophilus 의..6페이지
쌀가루를 첨가한 양배추 크림수프의 제조조건 최적화7페이지
주재료에 따른 조선시대 떡류의 문헌적 고찰11페이지
함초 분말을 첨가한 스폰지 케이크의 품질특성7페이지