J Korean Diet Assoc.  2021 May;27(2):67-76. 10.14373/JKDA.2021.27.2.67.

Food Behavior Using the Nutrition Quotient and Vegetable Preferences of Elementary School Students in the Metropolitan Area

• Kim YA
• Kim HS

• KMID: 2515758
• DOI: http://doi.org/10.14373/JKDA.2021.27.2.67

Abstract

The purpose of this survey was to investigate the food behavior and vegetable preferences of elementary school students in the metropolitan areas of, South Korea. Five hundred and eighty students (277 male and 303 female) studying in grades 5∼6 participated in the survey. We assessed food behavior by evauating the Nutrition Quotient (NQ). Through a questionnaire, which consisted of 20 food behavior checklist items. These items were grouped under five factors: balance, diversity, moderation, practice and environment. All data were analyzed using SPSS 25.0. The average NQ score weighted using the five factors was 61.32 points. Among the five factors, moderation showed the lowest score, whereas environment showed the highest score. The average score of the vegetable preference was 3.36 points out of a total of 5 points. The vegetable preference was found to be highest for bean sprouts and followed by tomatoes, lettuce, spinach, Chinese cabbage, sesame leaf, pumpkin, carrot, radish, chives, lotus roots, onions, broccoli, sweet peppers, and eggplant. The results of vegetable preferences by NQ grade were 4.13±0.63 points for the high grade, 3.68±0.75 points for the medium-high grade, 3.41±0.82 points for the medium-low grade, and 2.94±0.78 points for the low grade. There was a significant positive correlation between NQ and vegetable preferences (r=0.477, P＜0.001). If vegetables with high preference are frequently provided in school meals, it might contribute to improving overall food behavior.

Keyword

elementary students; food behavior; nutrition quotient; vegetable preference