Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeonggi-do Area

Youngsoon, Kim; Choi, Byung Bum

doi:10.9799/ksfan.2016.29.2.206

Cited by 5 publications

(2 citation statements)

References 6 publications

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“…By improving healthy lifestyle behaviours, such as adopting a healthier diet, this may contribute to prevention of viral infections ( 34 ). When comparing with similar study during non-pandemic situation, the findings were parallel with a Korean study where 57.8% of college students consumed health functional foods ( 35 ). However, in other studies conducted in Italy, the United States and Turkey, there were inconsistent findings where poor recognisability of functional foods were observed ( 36 , 37 ).…”

Section: Discussionsupporting

confidence: 81%

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

Tay,

Tung,

Mok

et al. 2023

MJMS

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Background: In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19. Methods: This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects’ nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. Results: Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05). Conclusion: The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.

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Section: Discussionsupporting

confidence: 81%

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

Tay,

Tung,

Mok

et al. 2023

MJMS

View full text Add to dashboard Cite

show abstract

“…그래서 건강 관심도가 증가하면서 건강의 보조 역할을 할 수 있는 건강기능식품을 사용하고 있는 것 으로 사료된다. 선행연구에서 대상자들은 건강에 대한 염려 및 실제 건강이상이 있었으 나 특별히 본인의 건강을 돌보지 않았으며 술 담배 등 부적절한 생활습관도 가지고 있었 다 [9]. 선행연구에서도 본인이 건강하지 않다고 생각한 대학생이 32%가 있어 [10] 건강에 대한 관리는 잘 하지 못하면서 본인이 건강하지 못하다고 생각하는 대학생들의 건강에 대한 잘못된 부분을 확인할 수 있었다.…”

Section: 서론unclassified

A Study on the Characteristics of Health Functional Food Use, Perceived Health Status, Health Interest, and Health Promotion Attitude among College Students

Kim

2023

APJCRI

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This study is a descriptive research study that aims to confirm the degree of use of health functional foods among college students and whether there are differences in perceived health status, health interest, and health promotion attitude according to the characteristics of health functional food use. A survey was conducted on college students attending three universities located in two regions, Daejeon Metropolitan City and Chungcheongnam-do, and data from 212 people were used for analysis. For data analysis, t-test, one-way analysis of variance (ANOVA), and correlation analysis (Pearson's correlation coefficient) were performed. As a result of the study, the number of subjects who used health functional foods was high at 73.1%, with many of them doing so on their own rather than being recommended by doctors or others. There were differences in perceived health status depending on gender, subjective health status, level of interest in health functional food information, and purchase cost. There were differences in health interest and health promotion attitude depending on gender, subjective health status, use of health functional foods, motivation for use, educational experience, level of interest in information about health functional foods, and confirmation of purchase information. The correlations between perceived health status, health interest, and health promotion attitude were all positive correlations. Based on these results, the implication was drawn that to change health promotion attitudes, programs that can increase the subjects' perception of their health status and interest in health should be applied.

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Changes in Macular Pigment Optical Density and Visual Acuity after Lutein Supplementation in Adults in Their 20s

Lee¹,

Choi²,

Suk³

2020

jkoos

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Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeonggi-do Area

Cited by 5 publications

References 6 publications

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

A Study on the Characteristics of Health Functional Food Use, Perceived Health Status, Health Interest, and Health Promotion Attitude among College Students

Changes in Macular Pigment Optical Density and Visual Acuity after Lutein Supplementation in Adults in Their 20s

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