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충북지역 대학생들의 음주정도와 식생활지침 이행도와의 관계
김기남(Ki Nam Kim),김지현(Ji Hyun Kim),정예지(Ye Ji Jyung) 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2
The purpose of this study was to investigate the association of alcohol drinking and the practices of dietary guidelines among university students in Chungbuk. Questionnaires were distributed to 351 university students and 348 (203 males and 145 females) were collected from May 21 to June 28, 2012. "Soju" was the most frequently consumed alcohol by university students. As for drinking amount, 32.7% of the students drank "ten glasses of soju or more" at one time. The frequency and the amount of drinking were significantly greater in male students than female students. While many students practiced "handling food hygienically when cooking" and "choosing clean ones when purchasing food or dining out", less students practiced "controlling energy consumption according to the activity level" and "removing fat when consuming meat." Those who drank four times per week or more responded a lower rate of practice than those who drank less frequently. As for drinking motive, those who drank "habitually" also recorded a lower rate of practice than those who drank "to fit in the mood." In conclusion, alcohol drinking had negative influences on the dietary practice of university students. Campaigns or nutrition education should be designed to help to establish a healthy drinking culture in university
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충북지역 대학생들의 음주정도와 식생활지침 이행도와의 관계
김기남, 김지현, 정예지 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2
The purpose of this study was to investigate the association of alcohol drinking and the practices of dietary guidelines among university students in Chungbuk. Questionnaires were distributed to 351 university students and 348 (203 males and 145 females) were collected from May 21 to June 28, 2012. "Soju" was the most frequently consumed alcohol by university students. As for drinking amount, 32.7% of the students drank "ten glasses of soju or more" at one time. The frequency and the amount of drinking were significantly greater in male students than female students. While many students practiced "handling food hygienically when cooking" and "choosing clean ones when purchasing food or dining out", less students practiced "controlling energy consumption according to the activity level" and "removing fat when consuming meat." Those who drank four times per week or more responded a lower rate of practice than those who drank less frequently. As for drinking motive, those who drank "habitually" also recorded a lower rate of practice than those who drank "to fit in the mood." In conclusion, alcohol drinking had negative influences on the dietary practice of university students. Campaigns or nutrition education should be designed to help to establish a healthy drinking culture in university
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