식품의 일상섭취량 추정을 위한 식품섭취빈도의 활용가능성 및 타당도 연구

이자윤(Ja Yoon Lee),김동우(Dong Woo Kim) 한국조리학회 2017 한국조리학회지 Vol.23 No.2

본 연구에서는 국민건강영양조사의 식품섭취빈도 조사로부터 식품섭취빈도를 산출한 후 이를 24시간 회상법에서 조사된 식품별 섭취량과의 상관관계를 탐색하여 식품 수준의 일상 섭취량을 추정할 때 식품섭취빈도를 공변수의 형태로 활용할 수 있을지 타진해 보기 위해 수행되었다. 국민건강영양조사에서 식품섭취빈도 조사가 수행되기 시작한 2012년부터 2014년까지 총 3개년도의 자료를 사용하였으며, 24시간 회상법과 식품섭취빈도 조사 모두를 수행한 10,945명을 대상으로 하였다. 분석을 위해 식품섭취빈도 조사지에 수록된 112개 항목별로 24시간 회상법에서 산출된 식품별 섭취량을 재산출하였으며, 이 결과와 각 개인이 식품섭취빈도 조사법에서 응답한 섭취빈도 및 섭취분량 간의 스피어만 상관계수를 산출하였다. 상관계수를 분석한 결과, 24시간 회상법의 섭취량과 식품섭취빈도법의 섭취빈도간에 는 총 112개 식품 중 59개 식품(52.2%)에서 통계적으로 유의한 양의 상관관계를 보였으며, 24시간 회상법의 섭취량과 섭취분량 간에는 102개 식품(90.3%)에서 통계적으로 유의한 양의 상관관계를 보였다. 곡류, 과일류, 난류, 두류, 생선류, 서류, 우유류, 육류, 음료류, 주류, 채소류, 해조류, 기타류의 13개 식품군으로 묶어 분석한 결과에서도 섭취빈도의 13개 군(100%)에서 통계적으로 유의한 상관관계를 보였으며, 생선류, 해조류, 기타류는 음의 상관을 보였고, 나머지 10개 항목은 양의 상관을 보였다. 본 연구를 통해 식품섭취 빈도조사로부터 산출한 식품섭취빈도와 24시간 회상법 섭취량간의 일관된 상관관계를 확인할 수 있었으며, 이는 식품(군) 수준의 일상 섭취량을 추정할 때 식품섭취빈도를 중요한 공변수로 활용할 수 있는 근거가 된다고 하겠다. Although 24-hour recalls (24HR) capture detailed information on a person’s food intake, this method suffers from difficulties in adequately measuring the usual intake of foods that are not consumed daily by most. Therefore, the purpose of this study is to investigate whether frequency of Food Frequency Questionnaire (FFQ) can be utilized in form of covariate when calculating usual intake of episodically-consumed foods and their distributions. Data used in this study was from the Korean National Healthy and Nutrition Examination Survey (KNHANES) 2012∼2014 (3 years) and 10,945 subjects participated in this survey who performed both of 24HR and FFQ. In order to analyze the data, amount of intake in each food, which was reported in 24HR was recalculated according to 112 items in FFQ. We first assessed the relationship between FFQ frequency and the amount reported on 24HR. Second, we assessed the relationship between usual portion size of FFQ and the amount reported on 24HR. Our hypothesis was that people who reported high FFQ-reported frequency or FFQ-reported usual portion size would consume larger amounts of that food on 24HR than those with lower frequency or portion size of consumption of a food on the FFQ. For 59 of 112 individual foods (52.2%), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. Also, 102 of 112 individual foods (90.3%), there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake. For 10 of 13 food groups (grains, fruits, eggs, pulses, root and tuber crops, milk products, meat, beverage, alcoholic drink, vegetable, seaweeds and others), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. And there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake for all food groups. This study confirmed consistent correlation between reported FFQ frequency or usual portion size of food (group) consumption and consumption-day intake on 24HR. Therefore the frequency data may be utilized as important covariate when estimating usual intake of food or food groups.

식품소비행태조사를 이용한 COVID-19 전후 친환경식품 구매빈도 결정요인 분석

김성태,김선웅 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.4

In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.

Dieticians' intentions to recommend functional foods: The mediating role of consumption frequency of functional foods

Cha, Myeong-Hwa,Lee, Ji-Yeon,Song, Mi-Jung The Korean Nutrition Society 2010 Nutrition Research and Practice Vol.2 No.4

This study explored the conceptual framework of dieticians' intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention for functional foods. A structural equation model was constructed to analyze the data. We found that response efficacy was positively related to frequency of consumption of functional foods and to recommendation intention. Consumption frequency also positively influenced recommendation intention. Risk perception had no direct influence on recommendation intention; however, the relationship was mediated completely by consumption frequency. Dieticians' consumption frequency and response efficacy were the crucial factors in recommending functional foods. Dieticians may perceive risks arising from the use of functional foods in general, but the perceived risks do not affect ratings describing dieticians' intentions to recommend them. The results also indicated that when dieticians more frequently consume functional foods, the expression of an intention to recommend functional foods may be controlled by the salience of past behaviors rather than by attitudes.

Dieticians’ intentions to recommend functional foods : The mediating role of consumption frequency of functional foods

Myeong Hwa Cha,Jiyeon Lee,Mi Jung Song 한국영양학회 2010 Nutrition Research and Practice Vol.4 No.1

This study explored the conceptual framework of dieticians’ intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention for functional foods. A structural equation model was constructed to analyze the data. We found that response efficacy was positively related to frequency of consumption of functional foods and to recommendation intention. Consumption frequency also positively influenced recommendation intention. Risk perception had no direct influence on recommendation intention; however, the relationship was mediated completely by consumption frequency. Dieticians’ consumption frequency and response efficacy were the crucial factors in recommending functional foods. Dieticians may perceive risks arising from the use of functional foods in general, but the perceived risks do not affect ratings describing dieticians’ intentions to recommend them. The results also indicated that when dieticians more frequently consume functional foods, the expression of an intention to recommend functional foods may be controlled by the salience of past behaviors rather than by attitudes.

중학생의 짠맛 미각판정과 짠맛⋅단맛식행동 및 당류식품 섭취와의 관련성

유소영,계승희 학습자중심교과교육학회 2023 학습자중심교과교육연구 Vol.23 No.1

Objectives This study aimed to examine the habitual salt and sugar intake in middle school students and investigate whether salt taste preference using salt taste tests is associated with frequency of sugar food intake. Methods Survey questionnaires were conducted in 256 male and female students at middle schools in the Seoul province from December 11 to December 20, 2019. Habitual salt and sugar intake and frequency of sugar food consumption were assessed including the administration of salt taste tests. Results The salt taste tests showed that 39.9% of male students preferred a moderate (0.31% salinity) salty taste, whereas 38.7% of female students preferred a slightly bland (0.08% salinity) taste. In evaluating habitual salt intake, male students scored significantly higher than that of female students in one out of 10 items. In evaluating habitual sugar intake, female students scored significantly higher than that of male students in four out of 10 items. According to the salt taste test, preference for salty showed a positive correlation with habitual salt and sugar intake. Habitual salt and sugar intake were positively correlated to the consumption frequency of almost all sugar foods; whereby, the preference for salty was positively correlated to the consumption frequency of sweetened beverages, frozen desserts, and chocolates. The group that preferred salty had a higher score for habitual salt and sugar intake than that of the groups that preferred moderate and bland tastes. Additionally, the analysis showed that the group that preferred salty had a more frequent sugary foods consumption. Conclusions The perception of salty, habitual salty and sugary food intake, and frequency of sugar food consumption were all associated. Consequently, schools should provide middle school students with educational opportunities that help reduce sugar and sodium intake. 목적 본 연구는 중학생의 짠맛식행동과 단맛식행동을 파악하고, 짠맛 미각판정 결과를 토대로 짠맛선호도와 짠맛식행동과 단맛식행동 및 당류식품 섭취빈도와의 관련성을 알아보고자 하였다. 방법 서울시에 위치한 중학교 한 곳 남녀 학생 256명을 대상으로 2019년 12월 11일부터 12월 20일까지 짠맛식행동과 단맛식행동 및 당류식품 섭취빈도에 대한 설문조사를 실시하였다. 짠맛 미각판정은 염도가 1.25%, 0.63%, 0.31%, 0.16% 및 0.08%의5단계 농도의 시료로 염미도를 평가하였으며, 이 결과에 의하여, 조사대상자를 짠맛군, 보통맛군 및 싱거운맛군으로 분류하였다. 결과 짠맛 미각판정결과, 짠맛 선호도가 남학생은 보통맛(염도 0.31%)에 해당되는 인원이 39.9%, 여학생은 약간 싱거운맛(염도0.08%)에 해당되는 인원이 38.7%로 가장 많았다. 짠맛식행동 평가에서는 10개 항목 중 한 항목에서 남학생이 여학생보다 점수가유의적으로 높았으며, 단맛식행동 평가에서는 10개 항목 중 4개 항목에서 여학생의 점수가 남학생보다 유의적으로 높았다. 짠맛미각판정 결과에 의한 짠맛선호도는 짠맛식행동, 단맛식행동과 양의 상관관계를 보였으며, 짠맛식행동과 단맛식행동은 거의 모든당류식품 섭취빈도와 그리고 짠맛선호도는 당류식품 중 가당음료, 빙과류 및 초콜릿 섭취빈도와 양의 상관관계를 보였다. 짠맛군은보통맛군과 싱거운맛군보다 짠맛식행동 및 단맛식행동 점수가 높았으며, 당류식품 섭취 빈도가 높은 것으로 분석되었다. 결론 본 연구결과에서 짠맛 미각 판정, 짜게 먹는 식행동과 달게 먹는 식행동 및 당류식품 섭취빈도는 서로 관련성이 있는 것으로나타났으므로 학교에서는 중학생들을 대상으로 당류 및 나트륨 섭취 저감화 교육을 함께 연관시켜 실시하는 방안이 필요하다고 하겠다.

1인 가구 연령별 외식 비용에 영향을 미치는 요인 분석

주의영,경민숙,함선옥 (사)디지털산업정보학회 2021 디지털산업정보학회논문지 Vol.17 No.4

This study was conducted to analyse the dine out behaviors for single-person households using the Consumer Behavior Survey for Food in 2019. The results showed that the respondents had different dine out behaviors according to their age. 20s~30s and 40s~50s single-person household tend to dine out more frequently than 60s~70s. On the other hand, there was no significant difference in the most important selection criteria when choosing a restaurant (p=0.063), but 39.7% of 20s~30s 43.1% of 40s~50s, and the 38.3% of 60s~70s respondents selected 'the taste of food', and the young people (20s~30s) who chose 'cleanliness of the restaurant' were second with 39 people (15.5%), but in the opinion of 40s~50s and 60s~70s, 'price level' was the second most important selection criteria. Besides, frequency of buying food at home was the influencing factor for 20s~30s’ monthly expenditure of dinning out, while frequency of buying food at home, monthly expenditure of buying delivery or take-out food were the factors for 40s~50s. Lastly, gender, occupation as well as monthly expenditure of buying delivery or take-out food were the factors for 60s~70s’ monthly expenditure of dinning out. As many studies have shown that the expenditures single-person households play an important role in the restaurant business, the results of this study are necessary for food service industry to generate different business strategy to single-person household by age.

청주지역 고등학생의 야식 섭취빈도 및 야식으로부터의 영양소 섭취량

김은정,김기남 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2

A survey was conducted to investigate dietary behavior and night snack consumption of students in high schools where there were no snack shop. Questionnaires were distributed to 216 male and female students and those of 180 were collected (90 males, 90 females) from June 15 to July 15, 2009. Students mostly had night snacks twice or three times a week after 11 P.M. Snacks were usually made or purchased by parents and were eaten with family or alone at home. Tastes of snacks were sweet, spicy, and simple in the order of frequency. The frequently consumed snack were milk (5.7 times a week), fruit (4.0 times), ice cream (2.7 times) in males, and fruit(5.5 times), milk(3.5 times), and ice cream(3.3 times) in females. The mean energy intake from night snack was 395.6 kcal (17.5% of the total daily energy intake) in males, and 278.7 kcal (15.9%) in females. Night snacks that contributed to energy intake were high-calorie and high-fat foods such as seasoned fried chicken, noodle, bread. Therefore, nutrition education is necessary for high school students to select good snacks and healthy snack shop is required for proper daytime snacks in school.

청주지역 고등학생의 야식 섭취빈도 및 야식으로부터의 영양소 섭취량

김은정, 김기남 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2

A survey was conducted to investigate dietary behavior and night snack consumption of students in high schools where there were no snack shop. Questionnaires were distributed to 216 male and female students and those of 180 were collected (90 males, 90 females) from June 15 to July 15, 2009. Students mostly had night snacks twice or three times a week after 11 P.M. Snacks were usually made or purchased by parents and were eaten with family or alone at home. Tastes of snacks were sweet, spicy, and simple in the order of frequency. The frequently consumed snack were milk (5.7 times a week), fruit (4.0 times), ice cream (2.7 times) in males, and fruit(5.5 times), milk(3.5 times), and ice cream(3.3 times) in females. The mean energy intake from night snack was 395.6 kcal (17.5% of the total daily energy intake) in males, and 278.7 kcal (15.9%) in females. Night snacks that contributed to energy intake were high-calorie and high-fat foods such as seasoned fried chicken, noodle, bread. Therefore, nutrition education is necessary for high school students to select good snacks and healthy snack shop is required for proper daytime snacks in school.

The Correlation between Sugar-Containing Food Consumption Type and Toothbrushing Frequency in Adults

Hyo-Jeong Park,Jin-Sil Kim 대한예방치과학회 2022 International Journal of Clinical Preventive Denti Vol.18 No.2

Objective: This study aimed to investigate the general characteristics of those in their twenties and thirties, determine the association between the type and frequency of sugar-containing food consumption and toothbrushing frequency, identify the factors possibly affecting toothbrushing frequency, and suggest the need for a customized oral health program. Methods: The raw data from the 2019 Korea National Health and Nutrition Examination Survey (KNHANES VIII-1) were used to make a sample of 1,141 respondents aged 20 to 39, with the exception of missing data. Frequency analysis was performed for variation in the general characteristics, sugar-containing food consumption, and toothbrushing frequency, and descriptive statistics and chi-square test were used to estimate the mean and standard deviation. Results: With all of the general characteristics, health behavior, and sugar-containing food consumption included, the analysis identified education, alcohol intake, and smoking as factors affecting toothbrushing frequency ≥2. Conclusion: The results of the analysis of toothbrushing frequency ≥2 by the frequency of sugar-containing food consumption have confirmed that the less consumption of fruit drinks and beverage with lactic acid bacteria, the higher frequency of toothbrushing. It is necessary to investigate and analyze these relevant factors and develop oral health promotion programs and make a plan for oral disease prevention projects with the objective of managing oral health and nutrition efficiently, taking the characteristics of each target into consideration.

전주지역 중.노년의 식품섬취빈도에 영향을 미치는 요인

이미숙,우미경 대한지역사회영양학회 2001 대한지역사회영양학회지 Vol.6 No.5

This study was conducted to find the differences in food consumption frequency of the middle aged(male 20, female 50) and the elderly(male 15, female 15) living in Chonju in December, 1998 according to food habits, smoking, alcohol drinking and exercising habit, health status, and the levels of nutrition knowledge and attitude store. The foods frequently consumed among the subjects were kimchi(15.4/week), mixed rice(11.5/week), rice(7.6/week), vegetables in soup, jjigae and jorim(5.0/week), mandarins and oranges(5.e/week), and seasoned laver(4.3/week). There were several factors influencing food consumption patterns. These were age, regularity of meal times, the status of smoking, alcohol drinking and exercising, and the level of nutrition attitude. The elderly ate cooked rice more frequently, while the middle aged ate fish, especially blue fishes more frequently. The middle aged who had breakfast regularly ate milk and milk products, legumes and fruits frequently. Those who smoked seemed to eat less cereals and starches and fats, while those who didn't smoke ate more sugars. The alcohol drinking group also ate less fats and the exorcising group ate almost all of food groups frequently. The status of health showed to be related with food consumption patterns. The normal group in hemoglobin ate eggs more frequently than the anemia group and the high risk group in blood pressure ate almost all of food groups more frequently. The high level group for nutrition attitude score chose vegetables, fruits, and milk and milk products more frequently than the other groups. On the other hand, low level group for nutrition attitude score was apt to eat ramyun, ham-sausage, and carbonated beverages more frequently. Therefore, nutrition education to improve the food habits find to change nutrition attitude is necessary to promote health status anti mole attention should be taken to the high risk group in blood pressure to guide proper food and nutrition intakes.