Technology and Health Care 22 (2014) 435–442 DOI 10.3233/THC-140801 IOS Press
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A study of dietary habits and eating-out behavior of college students in Cheongju area Joo-Eun Leea and Wan-Young Yoonb,∗ a Department
b Department
of Food and Nutrition, Seowon University, Chungbuk, Korea of Clinical Exercise Physiology, Seowon University, Chungbuk, Korea
Received 29 October 2013 Accepted 23 January 2014 Abstract. To find out the effects of the general characteristic on dietary habits and eating out behavior of college students in Cheongju area. The ratios of major were 50.3% (80/159) for food and nutrition and 49.7% (79/159) for the others. The most of respondents missed breakfast and the most reason for skipping meal was no time. Older and younger group were different significantly in skipping meal, reason of meal skip, place of lunch, cost of lunch, and preferred lunch menu (P < 0.05, P < 0.01). Continuous instructions should be made on the problems of dietary habits or eating-out behaviors in the results of this study through education, and by seeking for alternatives from different angles such as various nutrition education and nutrition improvement programs. Keywords: Dietary habits, eating out behavior, college students, nutrition education
1. Introduction The groups by age have significant meanings respectively in their life cycle. In particular, the generation of the 20s to which college students belong is entering adulthood after adolescence, when their dietary habits formed during their adolescence continue as lifelong health throughout maturity and old age, and in females, the results of dietary habits and nutritional intake at this time affect pregnancy, delivery and child rearing [6–10]. College students are in a transition from adolescence to adulthood physically, mentally and socially. Until becoming college students, they mostly live under parental control and protection, leave home and live in the dormitory or do self-boarding or boarding, and even if they live with their parents, they become much freer in terms of time or institutionally. In addition, as they participate in various activities and meetings in addition to learning, their life become diverse and irregular, and they get more chances of eating-out or drinking, so they go through big changes in their dietary life [9]. Also, students during this period have a high interest in weight control and female students have a more interest and experience in weight control than male students [3]. Yet, the majority of the 20s including college students is less interested in health problems, and often does not recognize the importance of regular nutritional intake through substantial meals everyday [9]. Thus, this study attempts to analyze dietary habits and eating-out behaviors of college students in Cheongju area, suggest the right direction of eating-out which has become part of dietary life, and prepare a guide or basic data for providing nutrition education. ∗ Corresponding author: Wan-Young Yoon, Department of Clinical Exercise Physiology, Seowon University, 377-3 Musimseoro, Heungduk-gu, Cheongju, Chungbuk 361-742, Korea. E-mail: [email protected].
c 2014 – IOS Press and the authors. All rights reserved 0928-7329/14/$27.50
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students
2. Methods 2.1. Research subjects and duration This study conducted a survey to investigate dietary habits and eating-out behaviors of 160 students at S. University in Cheongju, Chungcheongbuk-do. Questionnaires were distributed directly from June 1 to 20, 2012 after request for cooperation, and a total of 160 copies were distributed and collected, and effective 159 copies were used for a statistical analysis. 2.2. Survey contents and method To investigate dietary habits and eating-out behaviors of the college students, questionnaires were developed in reference to studies on the dietary habits and eating-out behaviors [5,7–9]. The contents of investigation of general aspects included major and grade, gender, residential types and local, household income and personal pocket money, exercise and drinking, and health care while those in the part of dietary habits included the number of daily meals, missed meal, reason of skipping meal, menu of breakfast, place of breakfast, place of lunch, and dinner, the number and contents of snack. In addition, eating-out behavior contents of the investigation included purpose and companion of eating-out, eating-out expenses for lunch and dinner, preferred menu for eating-out for lunch and dinner, restaurant selection criteria for eating-out for lunch and dinner, and eating-out problems. 2.3. Data analysis The data collected were analyzed using SPSS Win 18.0. General aspects of the college students, the research subjects were estimated by basic statistics, and to examine the difference in the distribution of the general aspects of the college students, the research subjects, an χ2 test was carried out on their dietary habits and eating-out behaviors, and then the results of their dietary habits and eating-out behaviors by age, residential type and residential areas were suggested. 3. Result 3.1. General aspects of research subjects General aspects of the research subjects are like Table 1. For major, 80 out of 159 were majors in Food and Nutrition (50.3%) while 79 (49.7%) were majors in Natural Science, Art and Physical Education except Humanities and Food and Nutrition. For grade, 41 students were freshmen (25.8%); 46, sophomores (28.9%); 33, juniors (20.8%); and 39, seniors (24.5%), and among all students, 60 students were males (37.7%) while 99, females (62.3%), and for age, 89 students were in their 18 ∼ 20 (56.0%); 48 in their 21 ∼ 23 (30.2%); and 22 in their 24 ∼ 28 (13.8%). For residential types, 66 students were boarding themselves or boarding (41.5%); 11 lived in the dormitory (6.9%); and 82 lived in their own home (51.6%) while for residential areas, 71 lived in Seoul and Gyeonggi province (44.7%); 81 in Chungcheong province (50.9%); and 7 in other areas (4.4%). For the time of exercise, 56 students ‘never’ did (35.2%); 48 did 4∼6 times a week (30.2%); 34 did 1∼3 times a month (21.4%); 15 did 1∼3 times a week (9.4%); and 6 did everyday (3.8%). Two students drank alcohol every day (1.3%); 12, 4∼6 times a week (7.5%); 52, 1∼3 times a week (32.7%); 69, 1∼3 times a month (43.4%); and 24, ‘never’ did (15.1%). Fifty-eight students were ‘a little bit’ health conscious in ordinary times (36.5%); 62, ‘usually’ (39.0%); 23, ‘very much’ (14.5%); 8, ‘not at all’ (5.0%); and 8, ‘not interested’ in health (5.0%).
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Table 1 General characteristics of university students Major
Characteristics Food and nutrition The other major
Grade
N (%) 80 (50.3) 79 (49,7)
Characteristics Number of exercise Everyday 4 ∼ 6 times/week 1 ∼ 3 times/week 1 ∼ 3 times/month Not at all
N (%) 6 (3.8) 48 (30.2)
Freshman Sophomore Junior
41 (25.8) 46 (28.9) 33 (20.8)
Senior
39 (24.5)
Gender
Male Female
60 (37.7) 99 (62.3)
4 ∼ 6 times/week 1 ∼ 3 times/week
12 (7.5) 52 (32.7)
Age
18–20 21–23
89 (56.0) 48 (30.2)
1 ∼ 3 times/month Not at all
69 (43.4) 24 (15.1)
24–28
22 (13.8)
Very high
23 (14.5)
Self-boarding/boarding
66 (41.5) High
58 (36.5)
The dormitory
11 (6.9) Moderate
62 (39.0)
Own home
82 (51.6)
Seoul and Gyeonggi-do Chungcheong-do The other
71 (44.7) 81 (50.9) 7 (4.4)
Low Very low
8 (5.0) 8 (5.0)
Residential types
Residential area
Number of alcoholic drinking
Interest of health
Everyday
15 (9.4) 34 (21.4) 56 (35.2) 2 (1.3)
3.2. Survey on dietary habits of the college students The results of a survey on dietary habits of the college students, the research subjects are shown in Tables 2 and 3. To the question asking the number of meal in a day, 59 students responded that they eat 3 times (37.1%); 61, 2 times (38.4%); and 1, 1 time (1.9%) while most of them (83.6%) missed breakfast. The reason for skipping meal turned out to be in the order of ‘a lack of time’ in 97 students (61.0%); ‘habitually’ in 28 (17.6%); and ‘no appetite’ in 19 (11.9%). The place of breakfast were ‘home’ in 83 students (52.2%); cafeteria or dormitory in 10 (6.3%); general restaurant in 2 (1.3%). The place of lunch was general restaurant in 101 (63.9%); ‘home’ in 38 (24.1%); and cafeteria or dormitory in 18 (11.4%). The place of dinner was ‘home’ in 99 (62.7%); general restaurant in 44 (27.8%); and cafeteria in 10 (6.3%). 3.3. Survey on eating-out behaviors of the college students The results of a survey on eating-out behaviors of the college students as the research subjects are like Tables 4 and 5. The purpose of eating-out was ‘to have meal (normal diet)’ in 69 students (43.7%); ‘to be with their friends, colleague and family’ in 59 (37.3%); ‘to experience the new and various foods or atmosphere’ in 18 (11.4%); refreshing in 9 (5.7%); and ‘to commemorate a special day’ in 2 (1.3%). Eating-out companion was friends, seniors and juniors in 96 students (60.8%); friends of the opposite sex or lover in 41 (25.9%); family and acquaintances in 19 (12.0%); alone in 2 (1.3%). Preferred menu for lunch was Korean dishes in 81 students (50.9%); Western dishes in 27 (17.0%); flour-based food in 22 (13.8%); fast food such as pizza, chicken and hamburger etc. in 15 (9.4%); and Chinese food in 9 (5.7%) while preferred menu for dinner was Korean dishes in 76 students (48.1%); Western dishes in 53 (33.5%); fast food in 14 (8.9%); flour-based food in 6 (3.8%); and Chinese food in
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students Table 2 Dietary habits of university students by age Classification
1)
18–20 (n = 107)
Age 21–23 (n = 38)
24–28 (n = 14)
Total
χ2 -test
Number of meal in a day
1 time 2 times 3 times 4 times Irregular
1 (0.9)1) 42 (39.3) 41 (38.3) 1 (0.9) 22 (20.6)
2 (5.3) 13 (34.2) 14 (36.8) 3 (7.9) 6 (15.8)
0 (0.0) 6 (42.9) 4 (28.6) 1 (7.1) 3 (21.4)
3 (1.9) 61 (38.4) 59 (37.1) 5 (3.1) 31 (19.5)
χ2 = 9.116
Skipping meal
Breakfast Lunch Dinner Not missed
93 (86.9) 4 (3.7) 9 (8.4) 1 (0.9)
30 (78.9) 4 (10.5) 4 (10.5) 0 (0.0)
10 (71.4) 3 (21.4) 30 (78.9) 0 (0.0)
133 (83.6) 11 (6.9) 13 (8.2) 2 (1.3)
χ2 = 12.857∗
Reason for skipping meal
A lack of time No appetite Indigestion On a diet Habitually Not missed
70 (65.4) 15 (14.0) 2 (1.9) 4 (3.7) 15 (14.0) 1 (0.9)
19 (50.0) 4 (10.5) 1 (2.6) 3 (7.9) 11 (28.9) 0 (0.0)
8 (57.1) 0 (0.0) 2 (14.3) 1 (7.1) 2 (14.3) 1 (7.1)
97 (61.0) 19 (11.9) 5 (3.1) 8 (5.0) 28 (17.6) 2 (1.3)
χ2 = 18.528∗
Place of breakfast
Cafeteria/dormitory General restaurant Home Not eating
8 (7.5) 1 (0.9) 57 (53.3) 41 (38.3)
2 (5.3) 1 (2.6) 18 (47.4) 17 (44.7)
0 (0.0) 0 (0.0) 8 (57.1) 6 (42.9)
10 (6.3) 2 (1.3) 83 (52.2) 64 (40.3)
χ2 = 2.591
Place of lunch
Cafeteria/dormitory General restaurant Home Not eating
16 (15.1) 70 (66.0) 20 (18.9) 0 (0.0)
2 (5.3) 24 (63.2) 12 (31.6) 0 (0.0)
0 (0.0) 7 (50.0) 6 (42.9) 1 (7.1)
18 (11.4) 101 (63.9) 38 (24.1) 1 (0.6)
χ2 = 19.049∗∗
Place of dinner
Cafeteria/dormitory General restaurant Home Not eating
9 (8.5) 25 (23.6) 69 (65.1) 3 (2.8)
1 (2.6) 16 (42.1) 19 (50.0) 2 (5.3)
0 (0.0) 3 (21.4) 11 (78.6) 0 (0.0)
10 (6.3) 44 (27.8) 99 (62.7) 5 (3.2)
χ2 = 8.809
Number (%), The difference between total and ‘n’ is no response. ∗ p < 0.05, ∗∗ p < 0.01.
4 (2.5%). To the question asking what they attach importance to when eating out for lunch, the response was taste in 107 students (67.3%); price in 27 (17.0%); convenience in 9 (7.5%); nutrition in 8 (5.0%); mood in 3 (1.9%); hygiene in 2 (1.3%); and service in 1 (0.6%). In addition, in eating-out for dinner, importance was attached to taste in 117 students (74.1%); atmosphere in 12 (7.6%), price in 8 (5.1%); nutrition in 7 (4.4%); convenience in 6 (3.8%); hygiene in 4 (2.5%); and service in 3 (1.9%). Eating-out problems were found to be in the order of health problems like the use of MSG in 49 (30.8%); high price in 40 (25.2%); insanitation in 27 (17.0%); unsavory food in 24 (15.1%); and nutritional imbalance in 15 (9.4%). 4. Discussion This study investigated dietary habits and eating-out behavior of the college students in Cheongju area and analyzed dietary habits and eating-out behaviors by age, residential type of the general aspects. In Table 3, the parts of duplication with Table 2 were omitted and only the statistically significant variables were shown.
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Table 3 Dietary habits of university students by types of residence Classification
Total χ2 -test (n = 159)
Types of residence Self-boarding/ The dormitory Own house boarding (n = 66) (n = 11) (n = 82) Menu of breakfast Rice and soup/side dishes 22 (33.3) 7 (63.6) 47 (57.3) Bread and milk/juice 3 (4.5) 0 (0.0) 10 (12.2) Cereals and dairy product/juice 6 (9.1) 0 (0.0) 5 (6.1) Fruits/vegetable 0 (0.0) 0 (0.0) 4 (4.9) Others 3 (4.5) 0 (0.0) 2 (2.4) Skipping meal 32 (48.5) 4 (36.4) 14 (17.1)
76 (47.8) χ2 = 26.104∗∗ 13 (8.2) 11 (6.9) 4 (2.5) 5 (3.1) 50 (31.4)
Place of breakfast Cafeteria/dormitory General restaurant Home Not eating
2 (3.0) 0 (0.0) 24 (36.4) 40 (60.6)
7 (63.6) 0 (0.0) 0 (0.0) 4 (36.4)
1 (1.2) 2 (2.4) 59 (72.0) 20 (24.4)
10 (6.3) χ2 = 90.863∗∗∗ 2 (1.3) 83 (52.2) 64 (40.3)
Place of lunch
Cafeteria/dormitory General restaurant Home Not eating
4 (6.2) 35 (53.8) 26 (40.0) 0 (0.0)
7 (63.6) 3 (27.3) 1 (9.1) 0 (0.0)
7 (8.5) 63 (76.8) 11 (13.4) 38 (24.1)
18 (11.4) χ2 = 46.670∗∗∗ 101 (63.9) 38 (24.1) 1 (0.6)
Place of dinner
Cafeteria/dormitory General restaurant Home Not eating
2 (3.1) 22 (33.8) 40 (61.5) 1 (1.5)
8 (72.7) 3 (27.3) 0 (0.0) 0 (0.0)
0 (0.0) 19 (23.2) 59 (72.0) 4 (4.9)
10 (6.3) χ2 = 94.072∗∗∗ 44 (27.8) 99 (62.7) 5 (3.2)
1)
Number (%), The difference between total and ‘n’ is no response. ∗∗ p < 0.01, ∗∗∗ p < 0.001.
As a result of an analysis on the dietary habits of the students as the research subjects by age, there were significant differences in the reason for missing meals and the place of lunch while in the results of the study on the dietary habits by age based on the male and female adults by Ha and Ryu [4], the older they were, the higher their regular dietary habits and breakfast frequency became. In addition, in the survey on the dietary habits of women by Choi and Kim [2], the older they were, the higher the frequency of all three meals: breakfast, lunch and dinner became. Age has impacts on the dietary habits of adults including college students, and especially, for young people, education and publicity about the importance of proper eating habits and health consciousness are necessary. The forms of living of the college students such as living at home with their parents, in the dormitory, self-boarding or boarding affected their dietary habits, and the students at home with their parents or in the dormitory had a higher frequency of breakfast than that of the students self-boarding or boarding, and there were significant differences in the place of breakfast, and according to Park et al. [11], compared to the students living in their own home, those living in the dormitory, boarding or self-boarding did not have proper dietary habits, and especially, those boarding or self-boarding had a risk of nutritional imbalance due to their wrong dietary life. Choi et al. [1] said that the self-boarding group’s grade of dietary habits was lower than the groups of those living at home with their parents, in the dormitory or boarding, and the rate of skipping breakfast was higher and often took in confectionery or instant noodles as snack. For the students self-boarding and boarding, who have to control and should never miss to form proper dietary habits, nutrition education is necessary and for them to have regular meals, external environments such as sale of breakfast and various snacks like fruits and salad in the cafeteria should be created. Therefore, reflecting various needs of the consumers such as developing simple menus and providing nutrition information, food service companies near a college should consider the students’ eating-out behaviors.
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students Table 4 Eating out behavior of university students by age Classification
Age Total χ2 -test 18–20 21–23 24–28 (n = 159) (n = 107) (n = 38) (n = 14)
To have meal (normal diet) To be with their friends, colleague and family To commemorate special day To experience new food/atmosphere To refresh Others
49 (46.2)1) 15 (39.5) 5 (35.7) 35 (23.0) 17 (44.7) 7 (50.0)
69 (43.7) 59 (37.3)
2 (1.9) 13 (12.3) 7 (6.6) 0 (0.0)
0 (0.0) 4 (10.5) 1 (2.6) 1 (2.6)
0 (0.0) 1 (7.1) 1 (7.1) 0 (0.0)
2 (1.3) 18 (11.4) 9 (5.7) 1 (0.6)
Eating-out companion
Friend/senior and junior Friends of the opposite sex or lover Family and acquaintances Alone
66 (62.3) 23 (21.7) 16 (15.1) 1 (0.9)
22 (57.9) 12 (31.6) 3 (7.9) 1 (2.6)
8 (57.1) 6 (42.9) 0 (0.0) 0 (0.0)
96 (60.8) 41 (25.9) 19 (12.0) 2 (1.3)
χ2 = 6.743
Preferred menu for lunch
Korean dishes Western dishes Chinese food Flour-based food Fast food Others
50 (46.7) 21 (19.6) 4 (3.7) 19 (17.8) 13 (12.1) 0 (0.0)
23 (60.5) 4 (10.5) 3 (7.9) 3 (7.9) 2 (5.3) 3 (7.9)
8 (57.1) 2 (14.3) 2 (14.3) 0 (0.0) 0 (0.0) 2 (14.3)
81 (50.9) 27 (17.0) 9 (5.7) 22 (13.8) 15 (9.4) 5 (3.1)
χ2 = 24.041∗∗
Preferred menu for dinner
Korean dishes Western dishes Chinese food Flour-based food Fast food Others
52 (48.6) 37 (34.6) 1 (0.9) 4 (3.7) 12 (11.2) 1 (0.9)
17 (44.7) 12 (31.6) 3 (7.9) 1 (2.6) 2 (5.3) 3 (7.9)
7 (53.8) 4 (30.8) 0 (0.0) 1 (7.7) 0 (0.0) 1 (7.7)
76 (48.1) 53 (33.5) 4 (2.5) 6 (3.8) 14 (8.9) 5 (3.2)
χ2 = 14.259
Important attachment Taste when eating out for Nutrition lunch Price Service Mood Hygiene Convenience Others
72 (67.3) 5 (4.7) 17 (15.9) 1 (0.9) 2 (1.9) 2 (1.9) 6 (5.6) 2 (1.9)
26 (68.4) 3 (7.9) 6 (15.8) 0 (0.0) 1 (2.6) 0 (0.0) 2 (5.3) 0 (0.0)
9 (64.3) 0 (0.0) 4 (28.6) 0 (0.0) 0 (0.0) 0 (0.0) 1 (7.1) 0 (0.0)
107 (67.3) χ2 = 5.463 8 (5.0) 27 (17.0) 1 (0.6) 3 (1.9) 2 (1.3) 9 (5.7) 2 (1.3)
Important attachment Taste when eating out for Nutrition dinner Price Service Mood Sanitation Convenience Others
78 (73.6) 6 (5.7) 3 (2.8) 2 (1.9) 10 (9.4) 3 (2.8) 3 (2.8) 1 (0.9)
28 (73.7) 1 (2.6) 2 (5.3) 1 (2.6) 2 (5.3) 1 (2.6) 3 (7.9) 0 (0.0)
11 (78.6) 0 (0.0) 3 (21.4) 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0)
117 (74.1) χ2 = 15.292 7 (4.4) 8 (5.1) 3 (1.9) 12 (7.6) 4 (2.5) 6 (3.8) 1 (0.6)
Eating-out problem
14 (13.1) 31 (29.0) 16 (15.0) 20 (18.7) 23 (21.5) 3 (2.8)
1 (2.6) 13 (34.2) 5 (13.2) 6 (15.8) 12 (31.6) 1 (2.6)
0 (0.0) 5 (35.7) 3 (21.4) 1 (1.7) 5 (35.7) 0 (0.0)
15 (9.4) 49 (30.8) 24 (15.1) 27 (17.0) 40 (25.2) 1 (2.5)
Purpose of eating out
1)
Nutritional imbalance Health problem (ex. use of MSG) Unsavory food Insanitation High price Others
Number (%), The difference between total and ‘n’ is no response. ∗ p < 0.05, ∗∗ p < 0.01.
χ2 = 7.490
χ2 = 8.750
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5. Conclusions This study investigated dietary habits and eating-out behaviors of college students in Cheongju, Chungcheongbuk-do. Of the total 160 copies, 159 copies available were used for a statistical analysis, and the results are as follows: 1. Of the general aspects of the research subjects, for major, 50.3% were majoring in Food and Nutrition while 49.7% were ‘other majors,’ and 25.8% were freshmen; 28.9%, sophomores; 20.8%, juniors; and 24.5%, seniors, and male students accounted for 37.7% while female students for 62.3%. For age, 56.0% were aged 18∼20; 30.2%, aged 21∼23; and 13.8%, aged for 24∼28, and for residential types, 41.5% were self-boarding or boarding; 6.9% were living in the dormitory; and 51.6%, at home with their parents, and for residential areas, Seoul and Gyeonggi province accounted for 44.7%; Chungcheong province for 50.9%; and other areas for 4.4%. 2. There were significant differences in missed meal (p < 0.05), reason for skipping meal (p < 0.05) and place of lunch (p < 0.01) of their dietary habits by the age of the students, and there were significant differences in the form of breakfast (p < 0.01), the places of breakfast, lunch and dinner (p < 0.001) by their residential type. In the above research findings, the college students often skipped breakfast due to ‘a lack of time’ and often ate out to have an ordinary meal. In addition, snack they often had was mostly confectionery and bread, and most of them never exercised, which should be improved in the dietary habits and eating-out behaviors of the college students. The reason why attention should be paid to the dietary habits and eating-out behaviors of the college students is that it is an important issue for the college students who have to have meals themselves especially boarding or self-boarding away from their home in the modern society where most people have ordinary meals by eating out rather than at home. Continuous instructions should be made on the problems of dietary habits or eating-out behaviors in the results of this study through education, and by seeking for alternatives from different angles such as various nutrition education and nutrition improvement programs or instruction methods using the Internet or computer programs, it is thought that efforts should be made to deliver knowledge about nutrition to the college students and improve their dietary habits and eating-out behaviors. References [1] [2] [3] [4] [5] [6] [7] [8]
Choi JG, Sin MG, Seo ES, A Study on Self-evaluated Obesity and Food Habits by Residence Type of College Students in Ik-San Area, J Korean Living Science Association, vol. 13, no. 1, 2004, pp. 97-110. Choi MK, Kim MH, A Study on Bone Mineral Density, dietary habits and Nutritional Status of Adult Women in the three age groups, J Korean Society of Dietary Culture, vol. 22, no. 6, 2007, pp. 833-840. Gruber KJ, Social support for exercise and dietary habits among college students, Adolescence, vol. 43, no. 171, 2008, pp. 557-575. Ha AW, Ryu HS, Patterns of Food Habits and Food Intake by Age: Base on the Nutrition Counseling Data of Medical Health Examination, J Korean Food Nutrition, vol. 23, no. 4, 2010, pp. 531-541. Jin YH, You KH, A Study on the Eating Habit and Eating Out Behavior of the University Students in the Gyeonggi Area, Korean J Comm Nutr, vol. 15, no. 5, 2010, pp. 687-693. Jung EJ, Shim EG, Salt-Related Dietary Behaviors and Sodium Intakes of University Students in Gyeonggi-do, J Korean Soc Food Sci Nur, vol. 37, no. 5, 2008, pp. 578-588. Kim MJ, A Survey of Dining-out Behaviors and Menu Preferences of University Students in the Seoul Area, Korean J Food Cookery Sci, vol. 24, no. 4, 2008, pp. 525-535. Kim MS, A Study for Eating-Out Behavior of the University Students, J Korean Society Dietary Culture, vol. 20, no. 5. 2005, pp. 548-553.
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students Ko MS, The Comparison in Daily Intake of Nutrients and Dietary Habits of College Students in Busan, Korean J Comm Nutr, vol. 12, no. 3, 2007, pp. 259-271. Kwak HK, Lee MY, Kim MJ, Comparisons of Body Image Perception, Health Related Lifestyle and Dietary Behavior Based on the Self-Rated Health of University Students in Seoul, Korean J Comm Nutr, vol. 16, no. 6, 2011, pp. 672-682. Park JH, Jung JH, Kim HS, Study on Dietary Habits of College Women according to the Residence Type in Seoul, J Korean Diet Assoc, vol. 17, no. 4, 2011, pp. 335-348.
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A study of dietary habits and eating-out behavior of college students in Cheongju area Joo-Eun Leea and Wan-Young Yoonb,∗ a Department
b Department
of Food and Nutrition, Seowon University, Chungbuk, Korea of Clinical Exercise Physiology, Seowon University, Chungbuk, Korea
Received 29 October 2013 Accepted 23 January 2014 Abstract. To find out the effects of the general characteristic on dietary habits and eating out behavior of college students in Cheongju area. The ratios of major were 50.3% (80/159) for food and nutrition and 49.7% (79/159) for the others. The most of respondents missed breakfast and the most reason for skipping meal was no time. Older and younger group were different significantly in skipping meal, reason of meal skip, place of lunch, cost of lunch, and preferred lunch menu (P < 0.05, P < 0.01). Continuous instructions should be made on the problems of dietary habits or eating-out behaviors in the results of this study through education, and by seeking for alternatives from different angles such as various nutrition education and nutrition improvement programs. Keywords: Dietary habits, eating out behavior, college students, nutrition education
1. Introduction The groups by age have significant meanings respectively in their life cycle. In particular, the generation of the 20s to which college students belong is entering adulthood after adolescence, when their dietary habits formed during their adolescence continue as lifelong health throughout maturity and old age, and in females, the results of dietary habits and nutritional intake at this time affect pregnancy, delivery and child rearing [6–10]. College students are in a transition from adolescence to adulthood physically, mentally and socially. Until becoming college students, they mostly live under parental control and protection, leave home and live in the dormitory or do self-boarding or boarding, and even if they live with their parents, they become much freer in terms of time or institutionally. In addition, as they participate in various activities and meetings in addition to learning, their life become diverse and irregular, and they get more chances of eating-out or drinking, so they go through big changes in their dietary life [9]. Also, students during this period have a high interest in weight control and female students have a more interest and experience in weight control than male students [3]. Yet, the majority of the 20s including college students is less interested in health problems, and often does not recognize the importance of regular nutritional intake through substantial meals everyday [9]. Thus, this study attempts to analyze dietary habits and eating-out behaviors of college students in Cheongju area, suggest the right direction of eating-out which has become part of dietary life, and prepare a guide or basic data for providing nutrition education. ∗ Corresponding author: Wan-Young Yoon, Department of Clinical Exercise Physiology, Seowon University, 377-3 Musimseoro, Heungduk-gu, Cheongju, Chungbuk 361-742, Korea. E-mail: [email protected].
c 2014 – IOS Press and the authors. All rights reserved 0928-7329/14/$27.50
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2. Methods 2.1. Research subjects and duration This study conducted a survey to investigate dietary habits and eating-out behaviors of 160 students at S. University in Cheongju, Chungcheongbuk-do. Questionnaires were distributed directly from June 1 to 20, 2012 after request for cooperation, and a total of 160 copies were distributed and collected, and effective 159 copies were used for a statistical analysis. 2.2. Survey contents and method To investigate dietary habits and eating-out behaviors of the college students, questionnaires were developed in reference to studies on the dietary habits and eating-out behaviors [5,7–9]. The contents of investigation of general aspects included major and grade, gender, residential types and local, household income and personal pocket money, exercise and drinking, and health care while those in the part of dietary habits included the number of daily meals, missed meal, reason of skipping meal, menu of breakfast, place of breakfast, place of lunch, and dinner, the number and contents of snack. In addition, eating-out behavior contents of the investigation included purpose and companion of eating-out, eating-out expenses for lunch and dinner, preferred menu for eating-out for lunch and dinner, restaurant selection criteria for eating-out for lunch and dinner, and eating-out problems. 2.3. Data analysis The data collected were analyzed using SPSS Win 18.0. General aspects of the college students, the research subjects were estimated by basic statistics, and to examine the difference in the distribution of the general aspects of the college students, the research subjects, an χ2 test was carried out on their dietary habits and eating-out behaviors, and then the results of their dietary habits and eating-out behaviors by age, residential type and residential areas were suggested. 3. Result 3.1. General aspects of research subjects General aspects of the research subjects are like Table 1. For major, 80 out of 159 were majors in Food and Nutrition (50.3%) while 79 (49.7%) were majors in Natural Science, Art and Physical Education except Humanities and Food and Nutrition. For grade, 41 students were freshmen (25.8%); 46, sophomores (28.9%); 33, juniors (20.8%); and 39, seniors (24.5%), and among all students, 60 students were males (37.7%) while 99, females (62.3%), and for age, 89 students were in their 18 ∼ 20 (56.0%); 48 in their 21 ∼ 23 (30.2%); and 22 in their 24 ∼ 28 (13.8%). For residential types, 66 students were boarding themselves or boarding (41.5%); 11 lived in the dormitory (6.9%); and 82 lived in their own home (51.6%) while for residential areas, 71 lived in Seoul and Gyeonggi province (44.7%); 81 in Chungcheong province (50.9%); and 7 in other areas (4.4%). For the time of exercise, 56 students ‘never’ did (35.2%); 48 did 4∼6 times a week (30.2%); 34 did 1∼3 times a month (21.4%); 15 did 1∼3 times a week (9.4%); and 6 did everyday (3.8%). Two students drank alcohol every day (1.3%); 12, 4∼6 times a week (7.5%); 52, 1∼3 times a week (32.7%); 69, 1∼3 times a month (43.4%); and 24, ‘never’ did (15.1%). Fifty-eight students were ‘a little bit’ health conscious in ordinary times (36.5%); 62, ‘usually’ (39.0%); 23, ‘very much’ (14.5%); 8, ‘not at all’ (5.0%); and 8, ‘not interested’ in health (5.0%).
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Table 1 General characteristics of university students Major
Characteristics Food and nutrition The other major
Grade
N (%) 80 (50.3) 79 (49,7)
Characteristics Number of exercise Everyday 4 ∼ 6 times/week 1 ∼ 3 times/week 1 ∼ 3 times/month Not at all
N (%) 6 (3.8) 48 (30.2)
Freshman Sophomore Junior
41 (25.8) 46 (28.9) 33 (20.8)
Senior
39 (24.5)
Gender
Male Female
60 (37.7) 99 (62.3)
4 ∼ 6 times/week 1 ∼ 3 times/week
12 (7.5) 52 (32.7)
Age
18–20 21–23
89 (56.0) 48 (30.2)
1 ∼ 3 times/month Not at all
69 (43.4) 24 (15.1)
24–28
22 (13.8)
Very high
23 (14.5)
Self-boarding/boarding
66 (41.5) High
58 (36.5)
The dormitory
11 (6.9) Moderate
62 (39.0)
Own home
82 (51.6)
Seoul and Gyeonggi-do Chungcheong-do The other
71 (44.7) 81 (50.9) 7 (4.4)
Low Very low
8 (5.0) 8 (5.0)
Residential types
Residential area
Number of alcoholic drinking
Interest of health
Everyday
15 (9.4) 34 (21.4) 56 (35.2) 2 (1.3)
3.2. Survey on dietary habits of the college students The results of a survey on dietary habits of the college students, the research subjects are shown in Tables 2 and 3. To the question asking the number of meal in a day, 59 students responded that they eat 3 times (37.1%); 61, 2 times (38.4%); and 1, 1 time (1.9%) while most of them (83.6%) missed breakfast. The reason for skipping meal turned out to be in the order of ‘a lack of time’ in 97 students (61.0%); ‘habitually’ in 28 (17.6%); and ‘no appetite’ in 19 (11.9%). The place of breakfast were ‘home’ in 83 students (52.2%); cafeteria or dormitory in 10 (6.3%); general restaurant in 2 (1.3%). The place of lunch was general restaurant in 101 (63.9%); ‘home’ in 38 (24.1%); and cafeteria or dormitory in 18 (11.4%). The place of dinner was ‘home’ in 99 (62.7%); general restaurant in 44 (27.8%); and cafeteria in 10 (6.3%). 3.3. Survey on eating-out behaviors of the college students The results of a survey on eating-out behaviors of the college students as the research subjects are like Tables 4 and 5. The purpose of eating-out was ‘to have meal (normal diet)’ in 69 students (43.7%); ‘to be with their friends, colleague and family’ in 59 (37.3%); ‘to experience the new and various foods or atmosphere’ in 18 (11.4%); refreshing in 9 (5.7%); and ‘to commemorate a special day’ in 2 (1.3%). Eating-out companion was friends, seniors and juniors in 96 students (60.8%); friends of the opposite sex or lover in 41 (25.9%); family and acquaintances in 19 (12.0%); alone in 2 (1.3%). Preferred menu for lunch was Korean dishes in 81 students (50.9%); Western dishes in 27 (17.0%); flour-based food in 22 (13.8%); fast food such as pizza, chicken and hamburger etc. in 15 (9.4%); and Chinese food in 9 (5.7%) while preferred menu for dinner was Korean dishes in 76 students (48.1%); Western dishes in 53 (33.5%); fast food in 14 (8.9%); flour-based food in 6 (3.8%); and Chinese food in
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students Table 2 Dietary habits of university students by age Classification
1)
18–20 (n = 107)
Age 21–23 (n = 38)
24–28 (n = 14)
Total
χ2 -test
Number of meal in a day
1 time 2 times 3 times 4 times Irregular
1 (0.9)1) 42 (39.3) 41 (38.3) 1 (0.9) 22 (20.6)
2 (5.3) 13 (34.2) 14 (36.8) 3 (7.9) 6 (15.8)
0 (0.0) 6 (42.9) 4 (28.6) 1 (7.1) 3 (21.4)
3 (1.9) 61 (38.4) 59 (37.1) 5 (3.1) 31 (19.5)
χ2 = 9.116
Skipping meal
Breakfast Lunch Dinner Not missed
93 (86.9) 4 (3.7) 9 (8.4) 1 (0.9)
30 (78.9) 4 (10.5) 4 (10.5) 0 (0.0)
10 (71.4) 3 (21.4) 30 (78.9) 0 (0.0)
133 (83.6) 11 (6.9) 13 (8.2) 2 (1.3)
χ2 = 12.857∗
Reason for skipping meal
A lack of time No appetite Indigestion On a diet Habitually Not missed
70 (65.4) 15 (14.0) 2 (1.9) 4 (3.7) 15 (14.0) 1 (0.9)
19 (50.0) 4 (10.5) 1 (2.6) 3 (7.9) 11 (28.9) 0 (0.0)
8 (57.1) 0 (0.0) 2 (14.3) 1 (7.1) 2 (14.3) 1 (7.1)
97 (61.0) 19 (11.9) 5 (3.1) 8 (5.0) 28 (17.6) 2 (1.3)
χ2 = 18.528∗
Place of breakfast
Cafeteria/dormitory General restaurant Home Not eating
8 (7.5) 1 (0.9) 57 (53.3) 41 (38.3)
2 (5.3) 1 (2.6) 18 (47.4) 17 (44.7)
0 (0.0) 0 (0.0) 8 (57.1) 6 (42.9)
10 (6.3) 2 (1.3) 83 (52.2) 64 (40.3)
χ2 = 2.591
Place of lunch
Cafeteria/dormitory General restaurant Home Not eating
16 (15.1) 70 (66.0) 20 (18.9) 0 (0.0)
2 (5.3) 24 (63.2) 12 (31.6) 0 (0.0)
0 (0.0) 7 (50.0) 6 (42.9) 1 (7.1)
18 (11.4) 101 (63.9) 38 (24.1) 1 (0.6)
χ2 = 19.049∗∗
Place of dinner
Cafeteria/dormitory General restaurant Home Not eating
9 (8.5) 25 (23.6) 69 (65.1) 3 (2.8)
1 (2.6) 16 (42.1) 19 (50.0) 2 (5.3)
0 (0.0) 3 (21.4) 11 (78.6) 0 (0.0)
10 (6.3) 44 (27.8) 99 (62.7) 5 (3.2)
χ2 = 8.809
Number (%), The difference between total and ‘n’ is no response. ∗ p < 0.05, ∗∗ p < 0.01.
4 (2.5%). To the question asking what they attach importance to when eating out for lunch, the response was taste in 107 students (67.3%); price in 27 (17.0%); convenience in 9 (7.5%); nutrition in 8 (5.0%); mood in 3 (1.9%); hygiene in 2 (1.3%); and service in 1 (0.6%). In addition, in eating-out for dinner, importance was attached to taste in 117 students (74.1%); atmosphere in 12 (7.6%), price in 8 (5.1%); nutrition in 7 (4.4%); convenience in 6 (3.8%); hygiene in 4 (2.5%); and service in 3 (1.9%). Eating-out problems were found to be in the order of health problems like the use of MSG in 49 (30.8%); high price in 40 (25.2%); insanitation in 27 (17.0%); unsavory food in 24 (15.1%); and nutritional imbalance in 15 (9.4%). 4. Discussion This study investigated dietary habits and eating-out behavior of the college students in Cheongju area and analyzed dietary habits and eating-out behaviors by age, residential type of the general aspects. In Table 3, the parts of duplication with Table 2 were omitted and only the statistically significant variables were shown.
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Table 3 Dietary habits of university students by types of residence Classification
Total χ2 -test (n = 159)
Types of residence Self-boarding/ The dormitory Own house boarding (n = 66) (n = 11) (n = 82) Menu of breakfast Rice and soup/side dishes 22 (33.3) 7 (63.6) 47 (57.3) Bread and milk/juice 3 (4.5) 0 (0.0) 10 (12.2) Cereals and dairy product/juice 6 (9.1) 0 (0.0) 5 (6.1) Fruits/vegetable 0 (0.0) 0 (0.0) 4 (4.9) Others 3 (4.5) 0 (0.0) 2 (2.4) Skipping meal 32 (48.5) 4 (36.4) 14 (17.1)
76 (47.8) χ2 = 26.104∗∗ 13 (8.2) 11 (6.9) 4 (2.5) 5 (3.1) 50 (31.4)
Place of breakfast Cafeteria/dormitory General restaurant Home Not eating
2 (3.0) 0 (0.0) 24 (36.4) 40 (60.6)
7 (63.6) 0 (0.0) 0 (0.0) 4 (36.4)
1 (1.2) 2 (2.4) 59 (72.0) 20 (24.4)
10 (6.3) χ2 = 90.863∗∗∗ 2 (1.3) 83 (52.2) 64 (40.3)
Place of lunch
Cafeteria/dormitory General restaurant Home Not eating
4 (6.2) 35 (53.8) 26 (40.0) 0 (0.0)
7 (63.6) 3 (27.3) 1 (9.1) 0 (0.0)
7 (8.5) 63 (76.8) 11 (13.4) 38 (24.1)
18 (11.4) χ2 = 46.670∗∗∗ 101 (63.9) 38 (24.1) 1 (0.6)
Place of dinner
Cafeteria/dormitory General restaurant Home Not eating
2 (3.1) 22 (33.8) 40 (61.5) 1 (1.5)
8 (72.7) 3 (27.3) 0 (0.0) 0 (0.0)
0 (0.0) 19 (23.2) 59 (72.0) 4 (4.9)
10 (6.3) χ2 = 94.072∗∗∗ 44 (27.8) 99 (62.7) 5 (3.2)
1)
Number (%), The difference between total and ‘n’ is no response. ∗∗ p < 0.01, ∗∗∗ p < 0.001.
As a result of an analysis on the dietary habits of the students as the research subjects by age, there were significant differences in the reason for missing meals and the place of lunch while in the results of the study on the dietary habits by age based on the male and female adults by Ha and Ryu [4], the older they were, the higher their regular dietary habits and breakfast frequency became. In addition, in the survey on the dietary habits of women by Choi and Kim [2], the older they were, the higher the frequency of all three meals: breakfast, lunch and dinner became. Age has impacts on the dietary habits of adults including college students, and especially, for young people, education and publicity about the importance of proper eating habits and health consciousness are necessary. The forms of living of the college students such as living at home with their parents, in the dormitory, self-boarding or boarding affected their dietary habits, and the students at home with their parents or in the dormitory had a higher frequency of breakfast than that of the students self-boarding or boarding, and there were significant differences in the place of breakfast, and according to Park et al. [11], compared to the students living in their own home, those living in the dormitory, boarding or self-boarding did not have proper dietary habits, and especially, those boarding or self-boarding had a risk of nutritional imbalance due to their wrong dietary life. Choi et al. [1] said that the self-boarding group’s grade of dietary habits was lower than the groups of those living at home with their parents, in the dormitory or boarding, and the rate of skipping breakfast was higher and often took in confectionery or instant noodles as snack. For the students self-boarding and boarding, who have to control and should never miss to form proper dietary habits, nutrition education is necessary and for them to have regular meals, external environments such as sale of breakfast and various snacks like fruits and salad in the cafeteria should be created. Therefore, reflecting various needs of the consumers such as developing simple menus and providing nutrition information, food service companies near a college should consider the students’ eating-out behaviors.
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J.-E. Lee and W.-Y. Yoon / A study of dietary habits and eating-out behavior of college students Table 4 Eating out behavior of university students by age Classification
Age Total χ2 -test 18–20 21–23 24–28 (n = 159) (n = 107) (n = 38) (n = 14)
To have meal (normal diet) To be with their friends, colleague and family To commemorate special day To experience new food/atmosphere To refresh Others
49 (46.2)1) 15 (39.5) 5 (35.7) 35 (23.0) 17 (44.7) 7 (50.0)
69 (43.7) 59 (37.3)
2 (1.9) 13 (12.3) 7 (6.6) 0 (0.0)
0 (0.0) 4 (10.5) 1 (2.6) 1 (2.6)
0 (0.0) 1 (7.1) 1 (7.1) 0 (0.0)
2 (1.3) 18 (11.4) 9 (5.7) 1 (0.6)
Eating-out companion
Friend/senior and junior Friends of the opposite sex or lover Family and acquaintances Alone
66 (62.3) 23 (21.7) 16 (15.1) 1 (0.9)
22 (57.9) 12 (31.6) 3 (7.9) 1 (2.6)
8 (57.1) 6 (42.9) 0 (0.0) 0 (0.0)
96 (60.8) 41 (25.9) 19 (12.0) 2 (1.3)
χ2 = 6.743
Preferred menu for lunch
Korean dishes Western dishes Chinese food Flour-based food Fast food Others
50 (46.7) 21 (19.6) 4 (3.7) 19 (17.8) 13 (12.1) 0 (0.0)
23 (60.5) 4 (10.5) 3 (7.9) 3 (7.9) 2 (5.3) 3 (7.9)
8 (57.1) 2 (14.3) 2 (14.3) 0 (0.0) 0 (0.0) 2 (14.3)
81 (50.9) 27 (17.0) 9 (5.7) 22 (13.8) 15 (9.4) 5 (3.1)
χ2 = 24.041∗∗
Preferred menu for dinner
Korean dishes Western dishes Chinese food Flour-based food Fast food Others
52 (48.6) 37 (34.6) 1 (0.9) 4 (3.7) 12 (11.2) 1 (0.9)
17 (44.7) 12 (31.6) 3 (7.9) 1 (2.6) 2 (5.3) 3 (7.9)
7 (53.8) 4 (30.8) 0 (0.0) 1 (7.7) 0 (0.0) 1 (7.7)
76 (48.1) 53 (33.5) 4 (2.5) 6 (3.8) 14 (8.9) 5 (3.2)
χ2 = 14.259
Important attachment Taste when eating out for Nutrition lunch Price Service Mood Hygiene Convenience Others
72 (67.3) 5 (4.7) 17 (15.9) 1 (0.9) 2 (1.9) 2 (1.9) 6 (5.6) 2 (1.9)
26 (68.4) 3 (7.9) 6 (15.8) 0 (0.0) 1 (2.6) 0 (0.0) 2 (5.3) 0 (0.0)
9 (64.3) 0 (0.0) 4 (28.6) 0 (0.0) 0 (0.0) 0 (0.0) 1 (7.1) 0 (0.0)
107 (67.3) χ2 = 5.463 8 (5.0) 27 (17.0) 1 (0.6) 3 (1.9) 2 (1.3) 9 (5.7) 2 (1.3)
Important attachment Taste when eating out for Nutrition dinner Price Service Mood Sanitation Convenience Others
78 (73.6) 6 (5.7) 3 (2.8) 2 (1.9) 10 (9.4) 3 (2.8) 3 (2.8) 1 (0.9)
28 (73.7) 1 (2.6) 2 (5.3) 1 (2.6) 2 (5.3) 1 (2.6) 3 (7.9) 0 (0.0)
11 (78.6) 0 (0.0) 3 (21.4) 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0)
117 (74.1) χ2 = 15.292 7 (4.4) 8 (5.1) 3 (1.9) 12 (7.6) 4 (2.5) 6 (3.8) 1 (0.6)
Eating-out problem
14 (13.1) 31 (29.0) 16 (15.0) 20 (18.7) 23 (21.5) 3 (2.8)
1 (2.6) 13 (34.2) 5 (13.2) 6 (15.8) 12 (31.6) 1 (2.6)
0 (0.0) 5 (35.7) 3 (21.4) 1 (1.7) 5 (35.7) 0 (0.0)
15 (9.4) 49 (30.8) 24 (15.1) 27 (17.0) 40 (25.2) 1 (2.5)
Purpose of eating out
1)
Nutritional imbalance Health problem (ex. use of MSG) Unsavory food Insanitation High price Others
Number (%), The difference between total and ‘n’ is no response. ∗ p < 0.05, ∗∗ p < 0.01.
χ2 = 7.490
χ2 = 8.750
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5. Conclusions This study investigated dietary habits and eating-out behaviors of college students in Cheongju, Chungcheongbuk-do. Of the total 160 copies, 159 copies available were used for a statistical analysis, and the results are as follows: 1. Of the general aspects of the research subjects, for major, 50.3% were majoring in Food and Nutrition while 49.7% were ‘other majors,’ and 25.8% were freshmen; 28.9%, sophomores; 20.8%, juniors; and 24.5%, seniors, and male students accounted for 37.7% while female students for 62.3%. For age, 56.0% were aged 18∼20; 30.2%, aged 21∼23; and 13.8%, aged for 24∼28, and for residential types, 41.5% were self-boarding or boarding; 6.9% were living in the dormitory; and 51.6%, at home with their parents, and for residential areas, Seoul and Gyeonggi province accounted for 44.7%; Chungcheong province for 50.9%; and other areas for 4.4%. 2. There were significant differences in missed meal (p < 0.05), reason for skipping meal (p < 0.05) and place of lunch (p < 0.01) of their dietary habits by the age of the students, and there were significant differences in the form of breakfast (p < 0.01), the places of breakfast, lunch and dinner (p < 0.001) by their residential type. In the above research findings, the college students often skipped breakfast due to ‘a lack of time’ and often ate out to have an ordinary meal. In addition, snack they often had was mostly confectionery and bread, and most of them never exercised, which should be improved in the dietary habits and eating-out behaviors of the college students. The reason why attention should be paid to the dietary habits and eating-out behaviors of the college students is that it is an important issue for the college students who have to have meals themselves especially boarding or self-boarding away from their home in the modern society where most people have ordinary meals by eating out rather than at home. Continuous instructions should be made on the problems of dietary habits or eating-out behaviors in the results of this study through education, and by seeking for alternatives from different angles such as various nutrition education and nutrition improvement programs or instruction methods using the Internet or computer programs, it is thought that efforts should be made to deliver knowledge about nutrition to the college students and improve their dietary habits and eating-out behaviors. References [1] [2] [3] [4] [5] [6] [7] [8]
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