건강 관련 전공 대학생의 지방에 대한 영양 지식과 실천도 = The Health Related Major College Students？ Nutrition Knowledge and Practices toward Dietary Fat

다국어 초록 (Multilingual Abstract)

This study examined students’ nutritional knowledge on fat, the quantity of fat in food, and their dietary practices with regard to fat. The subjects were junior & senior students majoring in food and nutrition(n=188), Korean Oriental medicine(n=236), and physical education(n=113), respectively. The score for nutritional knowledge of fat was 8.48±0.15 for food & nutrition majors, 6.73±0.14 for Korean Oriental majors, and 4.97±0.72 for physical education majors, with significant differences between groups(p<0.001). The correct answer percentages were 65%, 52%, and 38% respectively, out of a total 13 items, and significant differences were observed between the majors. The score for knowledge on the quantity of fat in food was 5.40±01.3 for food & nutrition majors, 5.40±0.10 for Korean Oriental medicine majors, and 4.53±0.15 for physical education majors, with significant differences between the groups. The correct answer percentages were 60%, 60%, and 50% respectively. The number of correct answers was significantly different in 7 out of a total of 9 food items depending on major. For dietary practices regarding fat there were significant differences in 10 out of a total of 12 items depending on major. The total scores were 34.02±0.45, 33.04±0.44, and 31.19±0.72, respectively, showing no significant differences between the groups. Regarding the scores on nutritional knowledge about fat, the students majoring in food & nutrition received the highest scores, and on knowledge about the quantity of fat in food, students majoring in food & nutrition and Korean Oriental medicine attained higher scores than the students majoring in physical education. However, there were no significant differences between the groups regarding their dietary practices toward fat.

국문 초록 (Abstract)

및 결론건강 관련 학과인 식품영양학 전공 3, 4학년 대학생 188명, 본과 3, 4학년에 재학 중인 한의학 전공 대학생 236명, 체육학 전공 3, 4학년 대학생 113명을 대상으로 지방에 관한 영양 지식, 식품내의 지방 함량, 지방에 대한 실천도를 조사하였고 결과는 다음과 같다.1. 지방에 관한 영양 지식점수는 식품영양학 전공 대학생이 8.48±0.15, 한의학 전공 대학생이 6.73±0.14, 체육학전공 대학생이 4.97±0.72로 유의적인 차이를 보였다(p< 0.001). 정답률은 각각 65%, 52%, 38%였다. 13개 항목 모두에서 전공간의 유의적인 차이가 있는 것으로 나타났다. 2. 식품의 지방 함량에 관한 지식점수는 식품영양학 전공 대학생이 5.40±0.13, 한의학 전공 대학생이 5.40±0.10, 체육학 전공 대학생이 4.53±0.15로 유의적인 차이(p<0.01)를 보였고, 정답률은 각각 60%, 60%, 50%였다.9종의 식품 중 7종의 식품에서 정답률이 전공에 따라 유의적인 차이를 보여주었다. 3. 지방에 대한 식생활 실천도는 12개 항목 중 10개 항목에서 전공간 유의차를 보였으며, 총 점수는 34.02±0.45, 33.04± 0.44, 31.19±0.72로 차이를 보이지 않았다. 이상의 결과를 요약하면 지방에 관한 영양 지식 점수는 식품영양학 전공 대학생에서 가장 높았고, 식품 내의 지방 함량에 관한 지식은 식품영양학, 한의학 전공 대학생이 체육학 전공 대학생보다 높은 점수를 보였고, 지방에 관한 식생활 실천도는 전공간 차이를 보이지 않았다. 따라서 건강 관련 학과인 한의학전공, 체육학 전공인 대학생들에게 전공과 관련된 올바른 지식과 정보를 제공하기 위해서는 영양학을 비롯한 관련 교과목을 교과과정에 확대하는 것이 필요한 것으로 나타났고, 식품영양학 전공 대상자들은 건전한 식생활과 생활양식이 건강에 미치는 중요성을 강조하는 교육내용의 실천을 자극하는 교과목의 컨텐츠 개발이 앞으로의 과제로 여겨진다.

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