KOREASCHOLAR

The purpose of this study was to evaluate the nutritional knowledge and dietary behaviors of middle school students according to their mother’s employment status. Of all 453 subjects, 52.1% were boys, and 67.5% of the mothers were employed. The total score of nutritional knowledge was 8.0 out of 10 for students with a non-working mom and 7.7 for those with a working mom, showing no significant difference. Among the 20 nutritional knowledge questions, correct answer rates for “lots of fruits may be eaten because of not gaining weight” (72.6% vs. 81.6%, p<0.05) and “eating raw carrots is better than eating fried ones with oil” (34.6% vs. 44.9%, p<0.05) were significantly higher in students with a working mom. The regularity of meals showed a significant difference according to the mother’s employment, indicating that responses of “very regular” (62.4% vs. 72.1%) were high among students with a non-working mom and responses of “skipping breakfast” (31.4% vs. 19.7%) were higher in students with a working mom (p<0.05). The number of snacks a day was also significantly different according to the mother’s employment, showing that 12.8% of the students with a working mom and only 3.4% of them with a non-working mom did not eat snacks at all (p<0.05). These results reveal no significant difference in middle school students’ nutritional knowledge according to their mother’s employment status; however, the students whose mother had a job were more likely to have more undesirable dietary behaviors such as irregular meals and snacking.

Abstract
 I. 서 론
 II. 연구 대상 및 방법
  1. 조사대상 및 기간
  2. 조사내용 및 방법
  3. 통계분석
 III. 결과 및 고찰
  1. 조사대상자의 일반적 특성
  2. 어머니의 취업유무에 따른 중학생 자녀의 영양지식에 대한인식
  3. 어머니의 취업유무에 따른 중학생 자녀의 영양지식 수준
  4. 어머니의 취업유무에 따른 중학생 자녀의 식행동
 IV. 요약 및 결론
 References

• 김성희(공주대학교 교육대학원 영양교육전공) | Seong Hee Kim (Division of Food Science, Kongju National University)
• 김명희(공주대학교 식품과학부) | Myung-Hee Kim (Division of Food Science, Kongju National University)
• 최미경(공주대학교 식품과학부) | Mi-Kyeong Choi (Division of Food Science, Kongju National University)
• 김미현(공주대학교 식품과학부) | Mi-Hyun Kim (Division of Food Science, Kongju National University) Corresponding author