제주지역 고등학생의 과일·채소류에 대한 기호도와 자아효능감 및 식행동 조사

Abstract

본 연구는 사회생태학적 모델을 기반으로 과일·채소류 섭취와 관련된 개인 내 요인으로써 과일·채소류 기호도와 식태도, 자아효능감을 선정하고, 제주지역 고등학생의 과일·채소류 기호도와 식태도 및 자아효능감과 과일·채소류에 대한 식행동을 조사하여 개인 내 요인 간의 관련성과 개인 내 요인들이 식행동에 미치는 영향을 분석하고자 하였다. 이를 위해 제주지역 4개교의 남녀 고등학생 436명을 대상으로 2019년 3월 21일부터 3월 25일까지 설문조사를 실시하였으며, 회수된 436부 중 400부를 분석 자료로 사용하였다. 조사된 자료는 SPSS Win Program (Ver. 24.0)과 AMOS (Ver. 26.0)를 이용하여 분석하였으며, 조사내용별 분석방법은 빈도분석, -test, 독립표본 t-test, Pearson 상관분석, 다중회귀분석, 경로분석을 실시하였다. 본 연구의 결과를 요약하면 다음과 같다.

첫째, 조사대상자의 성별은 여자가 51.8% 였으며, 3학년이 59.3%, 학교에서의 하루 식사 횟수는 2회가 60.3%, 거주형태는 가족과 함께 거주하는 경우가 93.5%로 나타났다. 둘째, 조사대상자의 신체적 특성은 남학생의 평균 신장 173.7cm, 체중 70.6kg, 체질량지수 23.3kg/m2, 여학생의 평균 신장 160.8cm, 체중은 54.1kg, 체질량지수는 20.9kg/m2로 나타났으며, 비만도는 남학생 (64.2%)과 여학생 (78.7%) 모두 정상체중군의 비율이 가장 높게 나타났다. 셋째, 조사대상자의 채소류 기호도는 5점 만점에 평균 점수 3.15점으로 보통 수준이었으며, 과일류 기호도 평균은 4.16점으로 높은 수준이었다. 채소류의 조리방법으로 일품요리·면류 (4.18)를 가장 선호하는 것으로 나타났으며, 찜·조림류의 선호도 (3.07)가 가장 낮았고, 과일류의 메뉴선호도는 모든 메뉴의 선호도가 3.5점 이상으로 높게 나타났으며, 채소류의 메뉴선호도에서 가족과 거주하는 군 보다 그 외인 군의 선호도가 높게 나타나 거주형태에 따른 유의한 차이를 보였다 (p<0.01). 넷째, 조사대상자의 일반적인 식태도 평균 점수는 20점 만점에 11.86점, 과일·채소류에 대한 식태도는 10점 만점에 6.24점으로 보통 수준이었으며, 일반적인 식태도와 과일·채소류에 대한 식태도 점수 모두 남학생이 여학생 보다 높게 나타났고 (p<0.01), 과일·채소류에 대한 식태도에서 2학년의 점수가 3학년 보다 높게 나타났다 (p<0.05). 다섯째, 조사대상자의 채소 섭취에 관한 자아효능감 수준은 20점 만점에 평균 14.54점으로 높지 않은 수준이었으며, 남학생의 점수가 여학생 보다 높게 나타났다 (p<0.05). 과일 섭취에 관한 자아효능감은 17.07점으로 모든 항목의 평균이 '자신 있다 (3점)' 이상으로 나타나 성별에 따른 유의한 차이 없이 높은 수준을 보였다. 여섯째, 조사대상자의 편식여부는 편식을 한다고 응답한 비율이 50.7%로 나타났으며, 남학생의 편식 비율 (45.6%) 보다 여학생의 편식 비율 (55.6%)이 높게 나타났고 (p<0.05), 남학생 (50.9%)과 여학생 (49.4%) 모두 채소류를 가장 많이 편식하는 것으로 나타났다. 일곱째, 조사대상자의 하루 3끼 식사 여부에서 '항상 그렇다' 라고 응답한 비율이 28.2% 였으며, 매일 3끼 식사를 하지 않는 71.8%의 학생 중 88.9%가 아침식사를 결식하는 것으로 나타났다. 또한 학생들의 44.5%가 주 5-6회 규칙적인 시간에 식사를 한다고 응답하였으며, 주 1-2번 패스트푸드를 섭취한다고 응답한 비율이 54%로 가장 높게 나타났다. 거주형태에 따라 하루 3끼 식사 여부와 식사시간의 규칙성에서 유의한 차이를 보였다 (p<0.01). 여덟째, 조사대상자의 과일·채소류 식행동은 채소반찬을 매끼 (일 3회 이상) 매일 섭취한다고 응답한 비율이 29.3%로 나타났으며, 매끼 섭취하는 이유는 '습관적으로 (33.3%)'가 가장 높았고, 매일 매끼 섭취 하지 않는 70.7%의 학생 중 36.7%가 맛이 없어서 채소를 매끼 섭취하지 않는다고 응답하였다. 과일 (1개)을 매일 섭취한다고 응답한 비율은 19.5%로 나타났으며, 과일을 매일 섭취하는 이유로 '맛이 있어서 (60.3%)'가 가장 높았고, 과일을 매일 섭취하지 않는 이유로는 '과일이 없어서 (36.6%)'가 가장 높게 나타났다. 아홉째, 과일·채소류 기호도와 식태도, 자아효능감 및 식행동, 일반적인 식태도 사이에 유의한 정(+)의 상관관계가 나타났으며 (p<0.001), 일반적인 식행동은 과일·채소류 식태도를 제외한 모든 요인과 유의한 정(+)의 상관관계가 나타났다 (p<0.001). 열째, 과일·채소류 기호도는 과일·채소류 식태도와 과일·채소 섭취 자아효능감에 직접적인 정적(+) 영향을 미치고 (p<0.001), 과일·채소류 식태도는 과일·채소 섭취 자아효능감과 일반적인 식태도에 정적(+) 영향을 미치는 것으로 나타났다 (p<0.001). 과일·채소류 기호도와 과일·채소 섭취 자아효능감은 과일·채소류 식행동에 직접적인 정적(+) 영향을 미치고 (p<0.001), 과일·채소류 식태도는 과일·채소 섭취 자아효능감을 매개로 하여 과일·채소류 식행동에 영향을 미쳐 직접효과는 없으나 간접효과가 있는 것으로 나타났으며 (p<0.01), 과일·채소류 식행동은 일반적인 식행동에 직접적인 정적(+) 영향을 미치는 것으로 나타났다 (p<0.001).

이상의 연구결과를 토대로 살펴보면 모든 식행동 항목에서 바람직한 식행동을 매일 실천하고 있는 학생들의 비율이 30% 미만으로 낮게 나타났으며, 식태도와 채소류 기호도, 과일·채소 섭취 자아효능감의 수준도 높지 않은 것으로 나타났다. 또한 사회생태학적 모델의 개인 내 요인과 과일·채소류 식행동 및 일반적인 식행동 간에 상관성 및 영향력이 있는 것으로 나타난 결과로 보아 학생들의 과일·채소류에 대한 기호도와 자아효능감, 식태도를 높여 과일·채소류 섭취를 늘리는 것이 나아가 바람직한 식태도와 식행동을 형성하는 데에 긍정적인 영향을 줄 것으로 보인다. 따라서 과일·채소류의 중요성을 인식시키고 섭취를 늘리기 위한 관심과 노력이 더욱 필요할 것이며, 다양한 개인 내 요인에 대한 파악이 효과적인 영양 중재 및 교육 전략을 계획하는데 중요한 기초자료가 될 것으로 사료된다.

dietary behaviors as well as the relationships between these individual factors by examining fruits and vegetables related preferences, eating attitudes and self- efficacy (prev. personal factors associated with fruits and vegetables consumption selected per the socio-ecological model) and fruit and vegetable related dietary behavior in high school students in Jeju area. This study surveyed 436 boys and girls in four high schools in Jeju area from March 21 to March 25, 2019. A total of 400 questionnaires out of the 436 completed questionnaires were used as base data for this study. The data were analyzed using descriptive analysis, chi-square test, t-test, Pearson's correlation analysis, multiple regression analysis, path analysis using the SPSS Win program (version 24.0) and AMOS (version 26.0). The results of this study can be summarized as follows. First, the prevailing percentages of gender, grade level, meals eaten at school and residence type of the subjects: 51.8% girls, 59.3% were third graders; 60.3% were having two meals a day at school, and 93.5% were living with family members, which were the highest percentages. Second, the average height, weight, and BMI of the boy subjects were 173.7cm, 70.6kg, and 23.3kg/m 2 respectively. Those of the girl subjects were 160.8cm, 54.1kg, and 20.9kg/m 2 respectively. Normal weight range took the largest proportion both boys (64.2%) and girls (78.7%) in terms of degree of obesity. Third, the mean score for preference of vegetables was 3.15 points (out of 5) which was at an average level, and the mean score for preference of fruits was 4.16 points which was at a high level. Subject preferences for method of cooking vegetables were as follows: 'a one-dish meal and noodles (4.18)' was the most preferred, and the preference of 'steamed or boiled dishes (3.07)' was the lowest, and the menu preference for fruits was higher than 3.5 points for all options. Also, the score of the nondominant other group in menu preference for vegetables was higher than the lager group of subjects living with family members; results showed significant differences depending on the type of residence (p<0.01). Fourth, in reference to eating attitudes, the mean score of general eating attitude mean score was 11.86 points (out of 20) and the mean score of fruit and vegetable related eating attitude was 6.24 points (out of 10), which were both at average levels. The mean scores of general eating attitude and fruit and vegetable related eating attitude were shown to be higher in boys than in girls (p<0.01); and the mean scores of fruit and vegetable related eating attitude was shown to be higher in second graders than in third graders (p<0.05). Fifth, the level of self-efficacy for eating vegetables was 14.54 points (out of 20) which was not at a high level; also it was shown to be higher in boys than girls (p<0.05). The mean score of self-efficacy for eating fruits was 17.07 points, and the mean scores of all the items were above 3 points meaning 'confident', there were no significant differences depending on gender. Sixth, regarding imbalanced diet, the percentage of subjects who indicated 'Yes' was 50.7%, the percentage of imbalanced diet in girls (55.6%) was higher than the rate of imbalanced diet in boys (45.6%); also, many boys (50.9%) and girls (49.4%) indicated that they do not eat vegetables. Seventh, in regard to eating three meals a day, 28.2% of subjects indicated that they so do 'every day', 88.9% of the 71.8% of subjects who do not have three meals a day everyday showed that they skipped breakfast. Also, 44.5% of students indicated that they have regular meals five to six times a week. In regard to frequency of fast food intake, 54% of subjects indicated 'one to two times a week' which showed the highest rate. In reference to whether subjects had three meals a day and regularity of meal time, results showed significant differences depending on the type of residence (p<0.01). Eighth, in regard to fruit and vegetable related dietary behaviors, data indicated that subjects who eat vegetable dishes every meals (more than 3 times a day) everyday was 29.3%; the reason these subjects eat vegetable dishes every meals was most 'habitually (33.3%)'. 36.7% of the 70.7% of subjects who do not eat vegetable dishes every meal every day indicated they do not eat them every meal because they do not taste good. The percentage of subjects indicated that they eat fruit (more than 1) every day was 19.5%; the reason they eat fruit every day was indicated 'tastes good (60.3%)', which was the highest percentage; whereas the reason some subjects did not eat fruit every day was 'for lack of fruits (36.6%)' being available, which was the highest percentage. Ninth, data analyses showed that there is a relatively significant positive correlation between preference, eating attitude, self-efficacy and dietary behavior associated with fruit and vegetable as well as general eating attitude (p<0.001); also, general dietary behavior proved to have a relatively significant positive relationship to all factors except fruit and vegetable related eating attitude (p<0.001). Tenth, the preference of fruits and vegetables was shown to have a directly positive effect on the self-efficacy for eating fruits and vegetables (p<0.001), and the fruit and vegetable related eating attitude was shown to have a directly positive effect on the self-efficacy for eating fruits and vegetables and the general eating attitude (p<0.001). The preference of fruits and vegetables and the self-efficacy for eating fruits and vegetables were shown to have a directly positive effect on the fruit and vegetable related dietary behavior (p<0.001); also, the fruit and vegetable related eating attitude was not shown to have a direct effect on the fruit and vegetable related dietary behavior, but it was shown to have an indirect positive effect on the fruit and vegetable related dietary behavior by using self-efficacy for eating frutis and vegetables as a medium (p<0.001). The fruit and vegetable related dietary behavior was shown to have a directly positive effect on the general dietary behavior (p<0.001). As shown by the results, the percentage of subjects who practices desirable dietary behaviors every day in all dietary behavior items was less than 30%; also, the levels of eating attitude, preference of vegetables and self-efficacy for eating fruits and vegetables found to not be high. Also, since the individual factors of the socio-ecological model were found to have a correlation and influence with and upon the fruit and vegetable dietary behavior and general dietary behavior, it is likely that increasing the intake of fruits and vegetables by increasing the preference, self-efficacy and eating attitude of students for fruit and vegetable will have a positive effect on forming desirable dietary behaviors. Thus, it is suggested that more attention and effort be invested in the increased awareness of the importance of fruits and vegetables, thus likely increasing their intake; furthermore, identification of various individual factors will be an important basis for planning effective nutritional intervention and education strategies.