This study surveyed a total of 234 healthy adults in their 20s and 50s living in Gyeonggi-do who ate more than once a day. The purpose is to analyze the vegetable intake preference and vegetable related dietary behavior and correlation through general information, vegetable awareness survey, and dietary habits and nutritional knowledge survey. Through this, it is intended to present as basic data for applying the increase in vegetable intake in real life.
The collected data were statistically analyzed using the IBM SPSS Statistics 22 program. Frequency analysis, independent t-test, chi-squared analysis(χ²-test), a five-point scale, frequency of multiple responses, ANOVA, Duncan, Pearson Correlation Coefficient was used as a statistical method.
A total of 234 people were surveyed, 90 men (38.5%) and 144 women (61.5%) were surveyed, 81 people (34.6%) in their 20s, and 88 college graduates (37.6%) were the most educated. The number of homeowners (83.7%) was 196 (83.7%), and the number of family members including themselves was the highest with 107 (45.7%), and the average monthly income was 87 (37.2%).
In terms of eating habits by age, there were statistically significant differences in the number of meals per day, picky eating, main purpose of meals, important points in food selection, number of vegetable intake types (excluding juice), and usual dietary style depending on age.
There was a statistically significant difference in the preference for vegetable side dishes according to age.
Meat, eggs, processed, and instant foods were the most common in people in their 20s and 30s, and meat, kimchi, and vegetables were the most common in their 40s.
The recognition score for vegetables according to age consists of 'Even if there are no vegetables in the restaurant (or table), it is okay if other side dishes come out', and 'Vegetables should always be on the table' are important. Duncan post-test showed significantly higher recognition scores in those in their 40s or older than those in their 20s and 30s. when selecting vegetables, and there are items that show statistically significant differences depending on age.
The Internet was the highest in all ages for the route of obtaining information on nutritional knowledge, and there was a statistically significant difference. There was no statistically significant difference in nutritional knowledge scores by age.
The correlation between the number of types of vegetable intake, preference for vegetable side dishes, recognition score for vegetables, and nutritional knowledge score was examined. It was found that there was the highest correlation between the usual number of vegetables consumed, the number of types of vegetables consumed, the preference for vegetable side dishes, and the recognition score for vegetables. The higher the number or type of vegetable intake, the higher the preference for vegetable side dishes, or the higher the recognition score or nutritional knowledge score, the more significant the positive (+) correlation between each other.
As the age increases, it can be seen that there is a positive aspect about vegetable intake, and vegetable intake considering nutritional aspects is high. The reason for not preferring vegetables was a great reluctance to taste and aroma. Through this, although the preference for vegetables was not high, it can be seen that vegetable intake increases for disease prevention or health along with age increase. In addition, the correlation analysis showed the most significantly high positive (+) correlation between the recognition score for vegetables and the preference for vegetable side dishes, which is believed to increase the intake of vegetable side dishes if the perception of vegetables increases. Through this, it is expected that the number of vegetables consumed, the number of types, and the nutritional knowledge score will also increase.
Nutritional knowledge was higher as the age increased, and as the age increased and interest in health increased, it is thought that it was because it actively sought and accepted knowledge about food nutrition. For these nutritional knowledge, obtaining information through the Internet was the highest. Through this, nutritional education opportunities for ordinary adults are considered necessary, and the ability to accommodate correct information knowledge from the mass media should also be developed.
If the resistance to taste and aroma can be reduced, the overall vegetable intake rate will increase, and in the existing nutrition education, which was limited to knowledge transfer, it is now necessary to consider future education methods to practice vegetable intake and make proper eating habits.