KOREASCHOLAR

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of ‘I eat kimchi when I eat instant noodles or noodles’ and ‘I like dried fish with salt’ were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

Abstract
 I. 서 론
 II . 연구 대상 및 방법
  1. 조사 대상 및 기간
  2. 조사 방법 및 내용
  3. 통계분석
 III. 결과 및 고찰
  1. 일반 사항
  2. 나트륨 관련 식행동
  3. 나트륨 섭취에 기여하는 주요 음식의 섭취빈도
  4. 맛에 대한 기호도
  5. 나트륨 관련 영양지식
 IV. 요약 및 결론
 References

• 김지혜(공주대학교 교육대학원 영양교육전공) | Ji-Hye Kim (Major in Nutrition Education, Graduate School of Education, 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