초등학생의 채소 섭취에 관한 조사 연구

Abstract

With increasing demand for women’s social participation, people’s eating pattern is changing to processed food and convenient food and as a consequence children’s intake of fast food or adulterated food is increasing. In this trend, children are being inclined to Western style food and many of them dislike eating vegetables. Thus, the present study purposed to survey elementary children’s eating habits and their intake of vegetables and to provide basic materials for promoting desirable lifestyle, executing nutrition education, and developing vegetable menus. The subjects of this study were 612 fifth and sixth graders (339 boys and 273 girls) from two elementary schools in Gyeonggi do, and the survey was conducted from the 18th to 21st of July, 2006. Around half of the children had correct knowledge about vegetables, and no significant difference was observed between boys and girls in the score of general knowledge about vegetables. With regard to preference for vegetables, slight differences were observed depending on vegetable but preference for vegetables was similar between boys and girls. The most favorite vegetables were bean sprout, lettuce and cucumber, and the least favorite vegetable was red onion. With regard to general intake of vegetables, 66.5% replied that they like vegetables and 33.5% replied that they do not. As to correlation among items, significant correlations (p<0.1) were observed between the scores of knowledge about vegetable nutrition, vegetable and health and vegetable cooking and processing and the sum of these scores and general nutrition knowledge, the practice of eating life, and preference for vegetables. When the children were divided into those loving vegetables and those not based on the items above, a significant difference was observed in their score (p<0.001). Students also showed high preference for vegetables that they ate often in school meals. Correlations among items also showed significant differences. Reflecting these results in school meal service, we need to develop diverse nutrition education and practice programs for increasing students’ vegetable intake.