Who has a high level of food literacy, and who does not?: a qualitative study of college students in South Korea.

IF 2 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Research and Practice Pub Date : 2023-12-01 Epub Date: 2023-08-03 DOI:10.4162/nrp.2023.17.6.1155
Hyelim Yoo, Eunbin Jo, Hyeongyeong Lee, Eunji Ko, Eunjin Jang, Jiwon Sim, Sohyun Park
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Abstract

Background/objectives: Unhealthy food choices among young adults are common globally, and the incidence of chronic diseases, such as obesity, is rising. Food literacy (FL) is important for improving and maintaining individual health in a rapidly changing food environment and can form the basis for following a sustainable diet. Therefore, it is essential to improve FL among young adults, particularly college students, who are in the formative years of their lifelong food habits. This study examined the facilitators and barriers of FL and related dietary behavior among college students in South Korea.

Subjects/methods: This study recruited 25 college students with different residence types using convenience and snowball sampling. In-person, telephone, and video interviews were conducted from March to November 2021. The interview data were analyzed using framework analysis based on the socio-ecological model.

Results: At the individual level, prior good experiences with food were the most frequently mentioned facilitator. In contrast, the major barriers were a lack of knowledge, financial hardship, irregular schedules, and academic stress. At the interpersonal level, the influences of family and peers, such as early exposure to healthy eating habits and opportunities to have easy accessibility to farms and farming, are major facilitators, but the lack of a sense of community was the major barrier. At the environmental level, the major barriers were unfavorable food environments at home and in neighborhoods, such as the absence of kitchens in housing and large packaging of produce at markets.

Conclusions: Many factors affected the students' FL and related healthy eating practices. These findings suggest that a campus-based FL program should be developed by reflecting on these facilitators and barriers.

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谁有较高的食品知识水平,谁没有?
背景/目标:在全球范围内,青壮年选择不健康食物的现象十分普遍,肥胖等慢性疾病的发病率也在不断上升。在瞬息万变的食品环境中,食品知识(FL)对于改善和保持个人健康非常重要,它可以成为可持续饮食的基础。因此,提高年轻人(尤其是大学生)的食物素养至关重要,因为他们正处于终生饮食习惯的形成期。本研究调查了韩国大学生FL及相关饮食行为的促进因素和障碍:本研究采用便利抽样和滚雪球抽样法,招募了 25 名不同居住类型的大学生。在 2021 年 3 月至 11 月期间进行了面谈、电话和视频访谈。访谈数据采用基于社会生态模型的框架分析法进行分析:在个人层面上,最常提及的促进因素是以前在食物方面的良好经历。相比之下,主要障碍是缺乏知识、经济困难、时间不规律和学习压力。在人际层面,家庭和同伴的影响是主要的促进因素,如早期接触健康饮食习惯以及有机会方便地接触农场和农耕,但缺乏社区意识是主要障碍。在环境层面,主要障碍是家庭和社区中不利的饮食环境,如住房中没有厨房,市场上的农产品包装过大等:结论:许多因素影响了学生的FL和相关的健康饮食习惯。这些研究结果表明,在制定以校园为基础的 FL 计划时,应考虑到这些促进因素和障碍。
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来源期刊
Nutrition Research and Practice
Nutrition Research and Practice NUTRITION & DIETETICS-
CiteScore
3.50
自引率
4.20%
发文量
62
审稿时长
6-12 weeks
期刊介绍: Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010. NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.
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