Cargando…
Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea
The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society of Clinical Nutrition
2014
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3921292/ https://www.ncbi.nlm.nih.gov/pubmed/24527417 http://dx.doi.org/10.7762/cnr.2014.3.1.24 |
_version_ | 1782303298005499904 |
---|---|
author | Kim, Jin Lee, Hee Jung Lee, Hyun Jung Lee, Sun Ha Yun, Jee-Young Choi, Mi-Kyeong Kim, Mi-Hyun |
author_facet | Kim, Jin Lee, Hee Jung Lee, Hyun Jung Lee, Sun Ha Yun, Jee-Young Choi, Mi-Kyeong Kim, Mi-Hyun |
author_sort | Kim, Jin |
collection | PubMed |
description | The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with their actual-size photo images. Standard portion size of food was based on 2010 Korean Dietary Reference Intakes, and the percentage of participants who accurately estimated (that is, within 20% of the true value) the energy content of the standard portion size was calculated for each food item. The food for which the most participants provided the accurate estimation was ramyun (instant noodles) (67.7%), followed by cooked rice (57.8%). The proportion of students who overestimated the energy content was highest for vegetables (68.8%) and beverages (68.1%). The proportion of students who underestimated the energy content was highest for grains and starches (42.0%) and fruits (37.1%). Female students were more likely to check energy content of foods that they consumed than male students. From these results, it was concluded that the knowledge on food energy content was poor among collegians, with some gender difference. Therefore, in the future, nutrition education programs should give greater attention to improving knowledge on calorie content and to helping them apply this knowledge in order to develop effective dietary plans. |
format | Online Article Text |
id | pubmed-3921292 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | The Korean Society of Clinical Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-39212922014-02-13 Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea Kim, Jin Lee, Hee Jung Lee, Hyun Jung Lee, Sun Ha Yun, Jee-Young Choi, Mi-Kyeong Kim, Mi-Hyun Clin Nutr Res Original Article The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with their actual-size photo images. Standard portion size of food was based on 2010 Korean Dietary Reference Intakes, and the percentage of participants who accurately estimated (that is, within 20% of the true value) the energy content of the standard portion size was calculated for each food item. The food for which the most participants provided the accurate estimation was ramyun (instant noodles) (67.7%), followed by cooked rice (57.8%). The proportion of students who overestimated the energy content was highest for vegetables (68.8%) and beverages (68.1%). The proportion of students who underestimated the energy content was highest for grains and starches (42.0%) and fruits (37.1%). Female students were more likely to check energy content of foods that they consumed than male students. From these results, it was concluded that the knowledge on food energy content was poor among collegians, with some gender difference. Therefore, in the future, nutrition education programs should give greater attention to improving knowledge on calorie content and to helping them apply this knowledge in order to develop effective dietary plans. The Korean Society of Clinical Nutrition 2014-01 2014-01-27 /pmc/articles/PMC3921292/ /pubmed/24527417 http://dx.doi.org/10.7762/cnr.2014.3.1.24 Text en © 2014 The Korean Society of Clinical Nutrition http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Kim, Jin Lee, Hee Jung Lee, Hyun Jung Lee, Sun Ha Yun, Jee-Young Choi, Mi-Kyeong Kim, Mi-Hyun Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title | Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title_full | Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title_fullStr | Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title_full_unstemmed | Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title_short | Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea |
title_sort | energy content estimation by collegians for portion standardized foods frequently consumed in korea |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3921292/ https://www.ncbi.nlm.nih.gov/pubmed/24527417 http://dx.doi.org/10.7762/cnr.2014.3.1.24 |
work_keys_str_mv | AT kimjin energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT leeheejung energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT leehyunjung energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT leesunha energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT yunjeeyoung energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT choimikyeong energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea AT kimmihyun energycontentestimationbycollegiansforportionstandardizedfoodsfrequentlyconsumedinkorea |