용인지역 일부 실업계 고등학생의 아르바이트 여부에 따른 영양지식, 섭식태도 및 영양소 섭취 상태 비교

Abstract

The purpose of this study was to investigate nutritional knowledge, practice of dietary behavior guidelines, dietary habits, and nutrient intake in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to attain information on demographic variables, body size, part-time job, nutritional knowledge, practice of dietary behavior guidelines, dietary habits, and nutrient intake. The developed questionnaire was given out to 515 students attending at a vocational high school in Yongin, Kyeonggi. 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 (mean±sd: 8.43±2.29) and non-working students (mean±sd: 8.60±2.19). Intake levels of most of examined nutrients were also not significantly varied by the working status. However, some dietary habits were found to be dependent on the working status. Whole about 43% of non-working students reported skipping a meal, about 57% of working students did (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<0.0001). The mean score of practice of the dietary behavior guidelines was lower in working students compared to non-working students. The magnitude of this difference was modest (i.e. 51.33±0.63 (mean±sd) in working students, 53.40±0.51 (mean±sd) in non-working students), but reached to statistical significance. Based on the findings from this study, it is suggested that behavior-oriented and distinguished nutrition education efforts to promote desirable eating behaviors need to be directed to working high school students.