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한국 성인에서 수분과 식이섬유 섭취 수준에 따른 식행동과 영양소 섭취 비교 연구 - 국민건강영양조사 2016~2019 자료를 사용하여 - KCI 등재

Comparison of Dietary Behavior and Nutrient Intake according to Water and Fiber Intake Levels - Korea National Health and Nutrition Survey 2016~2019 -

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study aimed to examine relationships of water and dietary fiber intake with various health-related factors using data from the 2016~2019 Korea National Health and Nutrition Examination Survey (KNHANES). A total of 8,419 adults aged 19~49 years were categorized into four groups: (1) sufficient intake of both water and fiber (Type 1) (n=2,235), (2) water deficiency with sufficient fiber (Type 2) (n=1,470), (3) fiber deficiency with sufficient water (Type 3) (n=1,031), and (4) deficiency in both water and fiber (Type 4) (n=3,683). General characteristics, body composition, health behaviors, dietary habits, nutrient and food intake, and dietary quality were compared. Type 4 had more female (p=0.028), older adults (p<0.001), and higher socioeconomic status (p<0.001) than Type 1. Type 1 consumed breakfast more frequently (p<0.001). Nutrition label recognition, usage of nutrition label, and all nutrient intakes were the highest in Type 1 but the lowest in Type 4. Type 1 also had better dietary variety score and nutritional quality. These findings highlight the importance of adequate water and fiber intake for balanced nutrition and suggest that targeted nutrition education is needed, especially for male and low-income groups with insufficient intake.

목차
Abstract
서 론
연구대상 및 방법
    1. 연구설계 및 연구대상
    2. 연구내용
    3. 통계분석
연구결과 및 고찰
    1. 일반사항, 건강행동 및 식행동
    2. 영양소 섭취 및 영양소 섭취의 질 평가
    3. 식품군 섭취 및 식품 섭취의 다양성 평가
요약 및 결론
References
저자
  • 김자은(전남대학교 교육대학원 영양교육전공 석사) | Ja Eun Kim (Master, Major in Nutrition Education, Graduate School of Education, Chonnam National University, Gwangju 61186, Korea)
  • 최미경(국립공주대학교 식품영양학과 교수) | Mi-Kyeong Choi (Professor, Department of Food and Nutrition, Kongju National University, Yesan 32439, Korea)
  • 정복미(전남대학교 식품영양과학부 교수) | Bok-Mi Jung (Professor, Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Korea)
  • 배윤정(국립한국교통대학교 식품영양학전공 교수) | Yun-Jung Bae (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author