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A Study on Processed Food Intake of High School Juniors and Seniors in Korea
Author(s) -
Rho Jeong Ok,
Jung Su Jin,
Yu Ok Kyeong
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a190-a
Subject(s) - taste , nutrition education , daughter , medicine , psychology , food processing , environmental health , food science , gerontology , biology , chemistry , evolutionary biology , neuroscience
In this study, 1,962 students(1,000 juniors and 962 seniors) were asked to complete a questionnaire to describe the recognition and intakes of processed food. Students who occasionally skipped breakfast included 48.5% of junior high students and 53.3% of the senior class. Most of the students skipped breakfast. Processed foods have been eaten mainly at home. The main reason for this was taste (over 50%), and caring less about lack of nutrition (below 2.2%). BMI shows that lower weight students obtain more processed food in each food than normal and overweighted students. Most students recognized the harmful effects of prepared foods, but not of high intakes of sodium. Over 53% had not eaten processed food containing vegetables and fruit. It has been demonstrated that, the higher the mother’s education level, the more expensive meat processed food and convenient food her son/daughter obtains. Based on this study, testing junior and senior high school students preferences for processed food, and proper nutrition program, should develop and practical education should be performed in order to provide students with good information about systematic intake of processed food. Therefore, the government should perform proper consumer education for the health benefit of the people.