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수도권 일부 지역 청소년의 영양지수 등급에 따른 영양소 섭취와 식행동 실태 비교 연구 A Comparative Study on the Nutrient Intake and Dietary Behavior according to Nutrition Quotient Grade of Adolescents in Some Areas of the Seoul Metropolitan Area

최서영, 서혜지, 황지윤, 김민아, 육성민, 임영숙, 오지수, 김혜영, 오지은
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  • URLhttps://db.koreascholar.com/Article/Detail/432049
韓國食生活文化學會誌 (한국식생활문화학회지)
제39권 제1호 (2024.02)
pp.53-63
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study aimed to investigate the relationship between the nutrition quotient and the dietary intake of adolescents. A total of 393 adolescents were surveyed to evaluate their Nutrition Quotient for Korean Adolescents (NQ-A) scores and dietary intake. The average age of the survey subjects was 15 years and the average NQ-A score of the subjects was 49.11±13.35. There was no significant difference in the NQ-A scores according to gender and age. The average dietary diversity score was 3.77±0.85, and it was significantly higher in boys than in girls (p< .05) with the scores of 12-14-year-old students being significantly higher than those aged 15-18 years (p< .01). The results of comparing the percentage of recommended intake or adequate intake and the mean adequacy ratio (MAR) according to the NQ-A grade, showed that the ‘High’ grade had a significantly higher intake percentage of vitamin B1, B12, folate, phosphorus, iron and a significantly higher MAR (p< .05). From a long-term perspective, efforts to improve dietary habits are deemed necessary to meet an individual’s nutritional requirements. Adolescents themselves should develop proper eating behaviors and acquire suitable dietary management skills to enhance their nutritional status, ultimately contributing to an improvement in their quality of life.

키워드
NQ-A (Nutrition Quotient for Adolescents)adolescentsdietary intake
목차
I. 서 론
II. 연구 내용 및 방법
    1. 조사 대상 및 기간
    2. 조사 내용 및 방법
    3. 통계분석
III. 결과 및 고찰
    1. 조사 대상자의 일반적 특성
    2. 영양지수 및 영역별 점수
    3. 영양지수 및 영역별 등급 점수
    4. 영양지수 등급에 따른 영양소 섭취 실태의 비교 분석
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
저자
  • 최서영(이화여자대학교 일반대학원 식품영양학과) | Seo Young Choi (Department of Nutritional Science and Food Management, Graduate School, Ewha Womans University)
  • 서혜지(이화여자대학교 일반대학원 식품영양학과) | Hye Ji Seo (Department of Nutritional Science and Food Management, Graduate School, Ewha Womans University)
  • 황지윤(상명대학교 식품영양학전공) | Ji-Yun Hwang (Major of Foodservice Management and Nutrition, Sangmyung University)
  • 김민아(상명대학교 일반대학원 외식영양학전공) | Min-Ah Kim (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
  • 육성민(상명대학교 일반대학원 외식영양학전공) | Sung-Min Yook (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
  • 임영숙(용인대학교 식품영양학과) | Young-Suk Lim (Department of Food and Nutrition, Yongin University)
  • 오지수(용인대학교 식품영양학과) | Ji Soo Oh (Department of Food and Nutrition, Yongin University)
  • 김혜영(용인대학교 식품영양학과) | Hye-Young Kim (Department of Food and Nutrition, Yongin University)
  • 오지은(이화여자대학교 신산업융합대학) | Jieun Oh (College of Science and Industry Convergence, Ewha Womans University) Corresponding author