청주지역 초등학생의 가공식품에 대한 지식과 태도 및 섭취빈도

• 영문명: Knowledge and Attitudes toward Consumption of Processed Food for Elementary School Students in Cheongju Area
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김진숙(Jin Suk Kim) 이유진(Yu Jin Lee) 김운주(Woon Ju Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제14권 제1호, 134~145쪽, 전체 12쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2010.07.30

영문 초록

This study aims to present basic data as data on nutrition education for rational selection of processed food of children of school age henceforth by examining on processed food preffered by elementary school students and analyzing knowledge and attitudes toward processed food. Survey consists of characteristic, lifestyle, understanding on processed food, attitude toward processed food, consumption frequency of processed food. For this study, three of elementary schools in Cheongju, Chungcheongbuk-do were randomly chosen, total of 500 questionnaires were distributed to fifth and sixth grades of elementary school, and 428 questionnaires excepting those with insincere answer were used as the final analyzing using SAS 8.2 version program. As a result of examination on correlation of knowledge and attitudes toward processed food, degree of knowledge toward processed food showed correlation of attentive amount with degree of attitude(r=0.097*) toward processed food; as knowledge toward processed food is higher of elementary school students, attitude of not selecting processed food got higher. Consumption frequency of processed food showed difference according to level of knowledge and attitudes toward processed food of elementary school students; as knowledge and attitudes were higher, use of processed food of elementary school students was attentively low. In consumption frequency of processed food according to lifestyle of elementary school students, consumption of processed food showed attentive difference according to playing time and sleeping time. Results of examination on correlation of knowledge and attitudes toward processed food of elementary school students showed attentively high in total, as degree of knowledge and attitudes point on choice of processed food were higher, processed food was being less consumed.

목차

I. 서론

II. 연구방법

III. 연구결과

IV. 결론 및 제언

키워드

Elementary School students Processed food Toward consumption Knowledge Attitudes.