Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Relationship among the use of food-related content, dietary behaviors, and dietary self-efficacy of high school students in Seoul and Gyeonggi areas

서울 및 경기지역 고등학생의 음식 콘텐츠 이용 수준, 식습관 및 식이자기효능감의 관계

  • Oh, Min-Hwan (Major in Nutrition Education, Graduate School of Education, Sookmyung Women's University) ;
  • Hong, Kyungeui (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sung-Eun (Department of Food and Nutrition, Sookmyung Women's University)
  • 오민환 (숙명여자대학교 교육대학원 영양교육전공) ;
  • 홍경의 (숙명여자대학교 식품영양학과) ;
  • 김성은 (숙명여자대학교 식품영양학과)
  • Received : 2019.03.25
  • Accepted : 2019.05.20
  • Published : 2019.06.30
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Abstract

Purpose: This study examined the relationship among the use of food-related content (FRC), dietary behaviors, and dietary self-efficacy to demonstrate the need for nutrition education to help adolescents build healthy eating habits and provide evidence for developing nutrition education programs for adolescents. Methods: Three hundred and eighty-one high school students in Seoul and Gyeonggi areas participated in the study. The subjects were divided into three groups (low, medium, and high) according to the level of use of the FRC, and their general characteristics, dietary behaviors, and dietary self-efficacy were analyzed. Correlation analysis was performed between FRC usage, dietary behaviors, and dietary self-efficacy, and the mediating effects of dietary self-efficacy on the relationship between the level of the use of FRC and dietary behaviors were estimated. Results: A higher level of FRC usage was associated with an increased daily cost of eating out and snacking, but no difference was observed in the BMI range. The subjects in a group with a high level of FRC usage ate convenience store or instant foods instead of homemade meals (p = 0.033), had a late-night meal or snack (p = 0.024), and turned to emotional eating under stress (p < 0.001) more than those in the low level group. In addition, the high level group checked the nutrition facts label more carefully when purchasing processed foods (p = 0.016) and exercised at least 30 minutes daily, not considering physical education classes (p = 0.057). The higher level of FRC use, the lower the dietary self-efficacy, whereby the subscales 'environmental stimulus control efficacy' and 'affective factor control efficacy' showed complete mediating effects. Conclusion: Given that FRC has been increased recently, adolescents are in need of support to help them control and enhance their dietary self-efficacy as well as develop healthy dietary behaviors through proper nutrition education programs.

본 연구는 서울 및 경기지역의 고등학생 381명을 대상으로 일반적 특성, 음식 콘텐츠 이용 수준, 식습관, 식이자기효능감에 대한 설문 조사를 실시하였고, 음식 콘텐츠 이용 수준에 따라 세 개의 집단으로 구분하여 식습관 및 식이자기효능감 등과의 차이와 식이자기효능감의 매개효과를 분석하였다. 연구 결과, 음식 콘텐츠 이용이 많을수록 일일 외식 및 간식 비용이 높은 것으로 나타났으나 체질량 지수 (BMI)는 집단 간 차이가 나타나지 않았다. 대상자의 식습관과 관련하여 음식 콘텐츠 이용이 많은 집단이 가공식품과 단 음식을 자주 섭취하며 잦은 야식과 스트레스성 충동적 음식 섭취를 하는 것으로 나타난 반면, 가공식품구입 시 식품 영양표시를 더 자주 확인하는 것으로 나타났다. 대상자의 식이자기효능감과 관련하여 음식 콘텐츠 이용이 많을수록 전반적으로 식이자기효능감이 낮은 것으로 나타났으며, 특히 식이자기효능감의 하위요인 중 주위 환경 자극 조절 효능감, 정서적 요인 조절 효능감에 해당하는 문항 점수가 낮게 나타났다. 상관관계 분석 결과, 음식 콘텐츠 이용 수준은 식습관과 유의한 부 (-)적 상관관계가 있었으며 식이자기효능감의 하위요인 중 주위 환경자극 조절 효능감, 정서적 요인 조절 효능감과도 유의한 부 (-)적 상관관계를 보였다. 매개효과 분석에서는 식이자기효능감의 하위요인 중 주위 환경 자극 조절 효능감 변인과 정서적 요인 조절 효능감 변인이 유의미한 완전매개효과를 나타냈다. 이상의 연구 결과를 종합해보면, 음식 콘텐츠를 많이 이용하는 것은 식습관 및 식이자기효능감에 부정적인 영향을 주는 것으로 나타났으며, 특히 음식 콘텐츠 이용 수준과 식습관의 관계에서 식이자기효능감이 완전매개효과가 있는 것으로 나타났다. 이상의 연구 결과를 통해 음식 콘텐츠가 범람하고 있는 현재, 청소년의 올바른 식습관을 형성하기 위해 식이자기효능감을 높일 수 있는 영양교육이 중요하다고 사료된다. 청소년은 대중매체에서 제공하는 정보의 영향을 많이 받으며 스마트폰과 인터넷을 많이 사용하므로 음식 콘텐츠가 주는 시각적 자극을 영양교육의 목적으로 적절하게 활용한다면 청소년의 영양에 대한 관심 증가와 식습관 개선을 위한 동기부여에 보다 큰 효과를 기대할 수 있을 것이다.

Keywords

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