Salt-related Dietary Behaviors of University Students in Gyeongbuk Area
2014
Lee, K.A., Catholic University, of Daegu, Daegu, Repuclic of Korea
The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered ""salty"" for their self-assessed preference of saltiness, and 42.5% indicated ""salty"" for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P0.01), self-assessed preference of saltiness (P0.001), frequency of using university foodservice operations (P0.001), and assessed saltiness of university foodservice operations (P0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P0.05), table salt (P0.01), broths (P0.01), and complete consumption of soups and stews (P0.01), whereas females showed greater preferences for eating-out or delivered foods (P0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P0.01).
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