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대한지역사회영양학회지 19(4): 297~316, 2014 http://dx.doi.org/10.5720/kjcn.2014.19.4.297 RESEARCH ARTICLE 식품영양전공과비전공여대생의 BMI 에따른식습관및영양소섭취상태에관한연구 - 경남대학교를중심으로 - 서은희 경남대학교자연과학대학식품영양학과 A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition and Non-major Female Students in Kyungnam University Eun-Hee Seo Department of Food and Nutrition, Kyungnam University, Changwon, Korea Corresponding author Eunhee Seo Department of Food and Nutrition, Kyungnam University, Changwon 631-701, Korea Tel: (055) 249-2233 Fax: (0505) 986-2184 E-mail: muhyangse@kyungnam.ac.kr Received: July 18, 2014 Revised: August 25, 2014 Accepted: August 27, 2014 ABSTRACT Objectives: This study was performed to investigate the body image, food habits, nutrition knowledge, food intake frequency, nutrient intakes of female university students in Masan. Methods: Two groups (n = 302, nutrition major: 147, non-major: 155) were classified into underweight, normal weight and overweight/obesity groups according to BMI respectively. Results: Height and weight of all subjects were 161.5 cm, 53.2 kg and were 161.5 cm, 55.1 kg, 161.5 cm, 51.3 kg in major and non-major female students, respectively. The BMI and body weight were significantly different (p < 0.001). Significantly higher proportions of underweight students in both study groups had perceived as normal or fat (p < 0.001). Higher proportion of the subjects skipped breakfast and main reason was no time to eat. Nutrition knowledge score was significantly higher in major than in non-major subjects (p < 0.001). Fish intake frequency score was significantly higher in non-majors, while the vegetable intake frequency score was significantly higher in majors. Nutrient intakes were significantly higher the majors compared to non-majors, particularly the intake of calcium (p < 0.05), zinc (p < 0.001), vitamin C (p < 0.001) and vitamin E (p < 0.01). Subjects in both groups did not have adequate nutrient intakes compared to KDRIs. BMI showed a positive correlation with body image, body weight and nutrition knowledge score (p < 0.01). Conclusions: These results suggest that systematic nutrition education program which can be applied in real life is important for the formation of correct choices of food and good eating habits. Korean J Community Nutr 19(4): 297~316, 2014 KEY WORDS BMI, body image, food habits, nutrition knowledge, nutrient intakes This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http:// creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 297

298 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 서 최근들어경제성장과사회적수준이높아지면서웰빙에대한관심이크게증가하여음식의양보다질적인면을추구하는경향이늘고있으며이와관련하여식품선택에대한올바른정보전달을위해영양교육이절실히요구되고있지만여대생들은건강에대한관심도가성인보다적은편이다 (Shin & Park 1995; Park 등 2004; Chung 등 2010). 특히여대생들은아주마른체형에대한이른바 몸짱 이라는사회적열풍으로잘못된신체이미지에대한환상을가지게되면서무리한다이어트로인한저체중, 다이어트의반복에의한요요현상을동반한비만, 골다공증, 영양부족, 빈혈, 생리불순, 대인기피증, 심리적불안과우울증등심각한부작용에직면하고있는실정이다. 여러선행연구 (Kim & Seo 2004; Kim 2005; Kim 2006; Hwang & Lee 2007; Kim 2009; Park 2009; Ahn & Park 2009; Choi 2013) 에따르면대학생은청소년기에서성인기로넘어가는중요한시기임에도불구하고불규칙한식사, 아침결식, 부적당한간식, 폭식등바람직하지못한생활습관과식습관을가진것으로조사되었다. 또한여러연구 (Cho 2003; Kim 등 2007; Rhee 2007; Yoon 2008; Hong 등 2011; Jang 2013) 에서왜곡된신체상을가지고있어정상체중에포함되지만스스로를비만으로생각하는비율이높다고하였으며특히 Hong 등 (2011) 의인천지역여대생연구에서저체중에해당하면서도보통이다고인식하고있는비율이 52% 나되는것으로조사되었다. 이러한여대생들의체형인식에대한지나친불만은우울증을증가시키고체중증가에대한극심한심리적인불안과자신감결여로사회생활에서대인을기피하는등의부정적인태도를가지게된다 (Rierdan & Koff 1997; Kim & Shin 2002; Nam & Kim 2005; Cho & Song 2007). 특히대학생시기의식생활습관은자신의건강은물론이고다음세대의부모가되기위해임신, 분만, 수유에대비해야할가임기뿐만아니라성인기에도지속되어가정과사회의식생활관리자로서의역할을담당해야하기때문에건강관련생활습관이올바르게정립되어야할매우중요한시기이다 (Park 등 2004; Chin & Chang 2005; Kwak 등 2011; Yeon 등 2012) 이며또한이시기의올바른식행동은성인기에발생할수있는질병을예방하는차원에서큰의미를갖는다 (Kim & Lee 2006; Kim 2006). 하지만대학생이되기전에는입시경쟁속에제대로영양교육을받을수없었으며대학생이된후에도교양과목으로영양교육은전공자 론 이외에는접하기가어려워올바른식습관을위한교육을제대로받을수없으며체중조절에대한다양한검증되지않은정보들에대해매체를통해서무분별하게따라할수밖에없는것이현실이다. Kim(2000) 과 Park & Kim(2005) 의연구에의하면대학생들에게영양교육을실시한후영양지식점수와생활습관점수가높아진것으로조사되었으며전공과비전공여대생들을대상으로한식태도연구 (Choi & Choi 1999; Jung 등 2002) 에서유의적으로전공자의식품섭취질과양이우수하게조사되었다고보고하였다. 따라서본연구는자신의체형에관심이많은경남대학교식품영양전공여대생과비전공여대생을대상으로 BMI에따른신체이미지, 식습관, 식품섭취빈도, 영양지식도, 영양소섭취상태등을조사하고그들의관련성을파악하여앞으로가족과사회의식생활관리자로서매우중요한위치에있는여대생들의올바른식습관형성과건강증진을위한영양교육의기초자료를제공하고자시도되었다. 연구대상및방법 1. 조사대상및기간 본연구에서는경남대학식품영양을전공하고있는여학생 (180여명 ) 과비전공여학생 (180여명 ) 370명 (19~29 세 ) 을대상으로 2014년 5월부터 6월사이에일반적인사항, 식습관및생활습관, 영양지식조사, 식품섭취빈도조사, 24시간회상법을이용한영양소섭취상태에관한설문조사를실시하였다. 연구계획서, 동의서, 설명문, 설문지등모든연구자료에대해경남대학교 IRB(Institutional review board) 승인을받은다음연구목적을충분히설명하고설문조사에구두동의한학생들에게만설문지를배포하여직접작성하도록하였다. 조사후응답을하지않았거나응답이불완전한설문지는제외하고최종회수된설문지 302부 ( 식품영양전공여학생 147 명, 비전공여학생 155 명 ) 를대상으로통계분석을실시하였다. 2. 신체계측 자기기입방법으로얻은신장과체중을이용하여체질량지수 [Body Mass Index: BMI, 체중 ( kg)/ 신장 (m 5 )] 를산출하였다. BMI에따른비만도는 IOTF(International Obesity Task Force) 의 2000년아시아태평양지역권고기준 (WHO 2000) 에따라저체중은 BMI 18.5 미만, 정상체중은 18.5 이상 ~23 미만, 과체중 / 비만은 23 이상의 3 단계로구분하였다. 25 이상은비만으로분류되지만비만비율이낮아과체중 / 비만으로분류하였다.

서은희 299 3. 주관적신체이미지와식습관조사본연구와관련된선행연구들 (Kim 2005; Ahn & Park 2009; Kwak 등 2011; Park 2013) 을참고로하여식품영양전공과비전공여대생들의신체이미지와식습관을조사하였다. 조사항목은주관적신체이미지, 거르는끼니, 끼니를거르는이유, 간식횟수, 평균식사시간, 스트레스후선호하는맛등 13 문항으로조사하였다. 신체이미지는 여위다, 보통이다, 뚱뚱하다 로구분하였고끼니를거르는이유로는 시간이없음, 식욕이없음 / 소화되지않음, 체중조절 / 습관 으로평균식사시간은 10분미만, 10분이상 20 분미만, 20분이상 으로구분하였다. 간식횟수는 3회/ 일, 1~2 회 / 일, 1회미만 / 일, 거의안함 문항으로알아보았고스트레스후선호하는맛은 짠맛, 단맛, 매운맛, 신맛, 기름진맛 5문항으로구성하였다. 4. 영양지식도올바른식습관정립을위한영양지식에대한조사는 Kang & Byun(2010) 의연구문항을수정보완하여항목당맞으면 1점, 틀리거나모르면 0점으로하여총 20점만점으로하였다. 각항목은 보리밥이백미에비해다이어트에도움된다, 밥, 빵, 국수에는탄수화물이많이들어있다, 같은양일때지방은탄수화물보다칼로리가높다, 모든사람에게필요한단백질의양은같지않다, 과일에칼로리가있다, 식이섬유소는콜레스테롤저하효과가있다, 천천히씹으면다이어트에효과적이다, 현미는식이섬유소가많아소화흡수가느리다, 한달에체중감량은 2 kg이적당하다, 소금과다섭취는칼슘용출을증가시켜골다공증을초래한다, 콜레스테롤은체내에꼭필요하다, 무기질과비타민은체내대사를조절한다, 탄산음료는칼슘의용출을증가시켜골격형성을방해한다, 같은양의탄수화물과단백질은같은열량을낸다, 모든사람에게필요한영양소양은같지않다, 동물성지방이식물성지방보다건강에더나쁘다, 식이섬유소는영양적가치가없어논할가치가없다, 채소에는열량이없다, 운동할때수분섭취하면안된다, 우유는많이마실수록골다공증을예방할수있다 로구성되었으며점수가높을수록영양지식이좋은것으로평가하였다. 5. 식품섭취빈도평소에섭취하는식품의섭취빈도를알아보기위해선행연구 (Wang & Koo 1994) 를참고로하여매일또는 2~3 회 / 일 : 4점, 4~6회 / 주 : 3점, 2~3회 / 주 : 2점, 1회 / 주 : 1점, 2~3 회 / 달 : 0점으로계산하여총점을나타내었다. 식품섭취횟수가많을수록높은점수가되도록부정적인항목 기름조 리음식섭취 와 인스턴트식품섭취 은역산하여점수를주었다. 식품섭취조사는두부섭취, 생선류섭취, 고기류섭취, 계란섭취, 우유 유제품섭취, 뼈째먹는생선, 담색채소, 녹황색채소, 과일섭취, 기름조리음식, 인스턴트식품총 11문항으로구성하였으며기름조리와인스턴트음식점수는역산하여계산하였다. 각항목에대해서는 1주일단위로환산하여평균섭취횟수로나타내었으며섭취횟수가높을수록섭취빈도가높아식습관이양호한것으로평가하였다. 6. 영양소섭취상태 조사대상자의식사섭취조사는 24시간회상법에의해음식명과식품재료명, 음식의눈대중량을직접기록하도록하였다. 식품의분량에대해모형과비교하여대략의중량을설명하였고밥그릇, 국그릇, 반찬그릇등을이용하여기록방법을설명한후전날섭취한식품섭취량을빠짐없이기록하도록강조하였다. 조사된자료는영양분석프로그램 CAN PRO 3.0(Computer Aided Nutritional Analysis Program 3.0, Korean Nutrition Society) 을이용하여식품섭취량을분석하였다. 조사대상자의영양소섭취상태평가는한국인영양섭취기준 (The Korean Nutrition Society 2010) 에나와있는성인여자 20~29세평균필요량 (Estimated Average Requirement: EAR) 또는충분섭취량 (Adequate Intake) 과비교하였으며열량은에너지필요추정량 (Estimates Energy Requirement: EER) 과비교하여계산하였다. 7. 자료처리방법 수집된모든자료는 SPSS package(version 14.0) program 을이용하였다. 조사대상자가직접기록한신장과체중을이용하여 BMI 지수를산출하였으며 BMI 지수를이용하여저체중, 정상, 과체중 / 비만의세집단으로구분하였다. 조사대상자의영양전공여부와 BMI 수준에따른주관적신체이미지와식습관, 영양지식, 식품섭취빈도, 영양소섭취의차이를 χ 5 검정과 t-test, ANOVA를이용하여분석하였으며변인간관계는상관분석을실시하여알아보았다. 결 1. 조사대상자의 BMI에따른신체계측 본연구의조사대상자는총 302 명이며식품영양전공여대생 147 명, 비전공여대생 155 명으로구성되었으며조사대상자가직접기록한자료를바탕으로 BMI(kg/m 5 ) 에따라 18.5 kg/ m 5 미만을저체중군, 18.5~22.9 kg/m 5 를정상체중군, 23 kg/ m 5 이상을과체중군 / 비만군으로분류하여 Table 1에제시 과

Table 1. Anthropometric assessment of the major and non-major female subjects by the BMI Variables Total (n = 302) (n = 147) Item Non-major (n = 155) t Under 1) weight (n = 28) 2) (n = 81) Overweight/ Obesity 3) (n = 38) F Under weight (n = 49) Non-major (n = 96) Overweight/ Obesity (n=10) Height (cm) 161.5 ± 4.6 4) 161.5 ± 4.6 161.5 ± 4.6 0.04 162.2 ± 5.3 161.5 ± 4.4 161.1 ± 4.7 220.49 162.8 ± 4.6 161.0 ± 4.5 160.5 ± 3.5 222.99 Weight (kg) 253.2 ± 7.3 255.1 ± 8.5 251.3 ± 5.5 24.68*** 246.2 ± 3.4 a 253.3 ± 4.3 b 265.6 ± 7.3 c 127.76*** 246.4 ± 3.4 a 252.8 ± 4.1 b 261.5 ± 2.6 c 282.38*** BMI (kg/m 2 ) 5) 220.4 ± 2.7 221.1 ± 3.2 219.7 ± 2.0 24.88*** 217.6 ± 0.8 a 220.4 ± 1.3 b 225.3 ± 2.6 c 188.38*** 217.5 ± 0.8 a 220.3 ± 1.1 b 223.9 ± 0.4 c 237.94*** 1) Underweight: body mass index is less than 18.5 2) weight: 18.5 body mass index < 23 3) Overweight/Obesity: body mass index 23 4) Mean ± SD 5) BMI: body mass index ***: p < 0.001 by t-test or ANOVA a < b < c: Scheffe s multiple comparison F 300 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태

서은희 301 하였다. 전체조사대상자의신장과체중은각각 161.5 cm, 53.2 kg으로조사되었고전공여대생은 161.5 cm, 55.1 kg, 비전공여학생은 161.5 cm, 51.3 kg이었으며 BMI와체중은유의한차이를보였다 (p < 0.001). 전공과비전공여대생의 BMI에따라저체중, 정상, 과체중 / 비만으로분류한결과전공여대생의저체중, 정상, 과체중 / 비만비율은각각 19%, 55.1%, 25.8% 였으며신장은유의한차이가없었고체중은저체중군, 정상체중군, 과체중 / 비만군각각 46.2 kg, 53.3 kg, 65.6 kg이었으며비전공여대생의저체중군, 정상군, 과체중 / 비만군비율은각각 31.6%, 61.9%, 16.45% 였고신장은유의한차이가없었으며체중은저체중군, 정상군, 과체중 / 비만군각각 46.4 kg, 52.8 kg, 61.5 kg이였다. 체질량지수의값은최소 15.6 부터최대 37.7 까지분포되었으며전공여대생의평균체질량지수는저체중군 17.6 ± 0.8 kg/m 5, 정상체중군 20.4 ± 1.3 kg/m 5, 과체중 / 비만군 25.3 ± 2.6 kg/m 5, 비전공여대생은각각 17.5 ± 0.8 kg/m 5, 20.3 ± 1.1 kg/m 5, 23.9 ± 0.4 kg/ m 5 이었다. 과체중 / 비만여대생의경우전공여대생의체중 (65.6 kg) 과 BMI(25.3) 가비전공여대생 ( 각각 61.5 kg, 23.9) 에비해높은경향이었으나통계적으로유의하지는않았다. 2. 조사대상자의주관적신체이미지와식습관조사대상자의주관적신체이미지와식습관은 Table 2에제시하였다. 조사대상자 57.3% 는자신의체형이보통이다고인식하였으며 37.7% 는뚱뚱하다고인식하였다. 전공여대생의저체중군의 67.9% 가자신이보통이다, 14.3% 가자신이뚱뚱하다고평가하였으며정상체중군에속하면서 28.4% 가뚱뚱하다고인식하였고과체중 / 비만군의 7.9% 가자신이보통이라고인식하는것으로조사되었으며비전공여대생은저체중군의 59.2% 가자신이보통이다, 20.4% 가자신이뚱뚱하다, 정상체중군의 35.4% 가뚱뚱하다, 과체중 / 비만군의 20% 가자신이보통이다고인식하는것으로조사되었다 (p < 0.001). 식습관중평소거르는끼니에대한질문에서전체대상자의 77.2% 가아침을거르며전공, 비전공여대생각각 78.2%, 76.1% 로조사되었으며전공여대생에서는저체중군의 85.7%, 비전공여대생의과체중 / 비만집단에서는 90% 가아침을거르는것으로조사되었다. 거르는이유로는조사대상자의 76%( 전공 70.4%, 비전공 81.4%) 가시간이없음, 13.7% 가식욕이없음 / 소화되지않음, 10.3% 가체중조절 / 습관으로조사되었다. 간식의횟수는전체조사대상자의 67.5% 가 1~2/ 일, 6.6% 가 3/ 일, 7.6% 가 거의안함 으로조사되었으며과체중 / 비만군에서전공, 비전공여대생각각간식을 거의안함 으로답한비율이 3%, 0% 로보고되었다. 평균식사시간은 10분 ~20 분미만이전체대상자의 63.6% 로가장많았으며 20분이상은전공여대생의과체중 / 비만군 34.2%, 10분미만은비전공여대생과체중 / 비만군 20% 로가장높게조사되었다. 스트레스를받은후선호하는맛은전공, 비전공여대생모두매운맛, 단맛의순으로조사되었다. 전공, 비전공여대생각각매운맛 57.1%, 43.2%, 단맛은각각 33.3%, 38.1% 로조사되었다. 3. 조사대상자의영양지식비교조사대상자의각항목에대한영양지식점수와총영양지식점수를 Table 3에나타내었다. 20점만점에전체조사대상자 16.2 ± 2.4, 전공여대생 16.8 ± 2.2, 비전공여대생 15.6 ± 2.4으로전공, 비전공여대생사이에유의한차이 (p < 0.001) 를보여전공여대생이비전공여대생에비해영양지식수준이높았다. 각항목별중 밥, 빵, 국수는당질이다, 미네랄과비타민은대사조절하는영양소다, 같은양의탄수화물과단백질은같은열량을낸다, 동물성지방이식물성지방보다건강에더나쁘다 항목을제외하고는전공여대생의점수가높은경향으로나타났으며특히 식이섬유소콜레스테롤저하효과있다 (p < 0.01), 현미에식이섬유소많이함유되어소화흡수느리다 (p < 0.001), 콜레스테롤체내에꼭필요하다 (p < 0.001), 모든사람에게필요한영양소양은같지않다 (p < 0.01) 는항목에서유의한차이를보였다. 전공여대생경우영양지식총점이체질량지수에따라저체중 < 정상체중 < 과체중 / 비만순으로조사되었다 (p < 0.01). 특히 탄산음료는칼슘의용출을증가시켜골격형성에방해된다 (p < 0.01), 운동할때수분섭취하면안된다 (p < 0.05) 항목이유의적으로높았다. 비전공여대생은정상군 > 저체중군 > 과체중 / 비만군순으로조사되었으며특히 같은양의탄수화물과단백질은같은열량을낸다 는항목에서는유의적으로높게나타났다 (p < 0.05). 가장낮은정답률을보인항목은 우유는많이마실수록골다공증예방한다 로특히두집단모두과체중 / 비만군에서낮게조사되어영양교육의필요성이높은것으로조사되었다. BMI에따른같은그룹내전공과비전공여대생간의영양지식점수비교는 Table 3-1에제시하였다. 저체중군의영양지식총점은유의적이지는않지만전공여대생이높은경향이었고 콜레스테롤은체내에꼭필요하다 에서유의적으로높았으며 (p < 0.05), 미네랄과비타민은대사조절하는영양

Table 2. Subjective weight status and food habits of the major and non-major female subjects by the BMI Variables Total (n = 302) (n = 147) Item Non-major Non-major (n = 155) Under weight (n = 28) (n = 81) Overweight/ Obesity (n = 38) Under weight (n = 49) (n = 96) Overweight / Obesity (n = 10) Subjective weight Thin 15 (65.0) 1) 5 (63.4) 10 (66.5) 5 (17.9) 0 (60.0) 0 (60.0) 10 (20.4) 0 (60.0) 0 (60.0) status 173 (57.3) 80 (54.4) 93 (60.0) 19 (67.9) 58 (71.6) 3 (67.9) 29 (59.2) 62 (64.6) 2 (20.0) Fat 114 (37.7) 62 (42.2) 52 (33.5) 4 (14.3) 23 (28.4) 35 (92.1) 10 (20.4) 34 (35.4) 8 (80.0) χ² = 3.31 χ²=72.96*** χ²=33.69*** Skipping meal Breakfast 233 (77.2) 115 (78.2) 118 (76.1) 24 (85.7) 63 (77.8) 28 (73.7) 37 (75.5) 72 (75.0) 9 (90.0) Lunch 8 (62.6) 5 (63.4) 3 (61.9) 0 (60.0) 4 (64.9) 1 (62.6) 1 (62.0) 2 (62.1) 0 (60.0) Evening 23 (67.6) 13 (68.8) 10 (66.5) 3 (10.7) 5 (66.2) 5 (13.2) 5 (10.2) 4 (64.2) 1 (10.0) No Skipping 38 (12.6) 14 (69.5) 24 (15.5) 1 (63.6) 9 (11.1) 4 (10.5) 6 (12.2) 18 (18.8) 0 (60.0) χ² = 3.35 χ² = 4.74 χ²=5.06 Reason of Skipping Lack of time/oversleeping 177 (76.0) 81 (70.4) 96 (81.4) 19 (79.2) 43 (68.3) 19 (67.9) 30 (81.1) 58 (80.6) 8 (88.9) breakfast No appetite/not digestion 32 (13.7) 20 (17.4) 12 (10.2) 2 (68.3) 13 (20.6) 5 (17.9) 5 (13.5) 7 (69.7) 0 (60.0) (No Response69) Weight Control/Habit 24 (10.3) 14 (12.2) 10 (68.5) 3 (12.5) 7 (11.1) 4 (14.3) 2 (65.4) 7 (69.7) 1 (11.1) χ² = 3.90 χ² = 2.01 χ 2 =2.02 Snack 3 times/d 20 (66.6) 7 (64.8) 13 (68.4) 1 (63.6) 5 (66.2) 1 (62.6) 6 (12.2) 7 (67.3) 0 (60.0) 1 2 times/d 204 (67.5) 94 (63.9) 110 (71.0) 20 (71.4) 52 (64.2) 22 (57.9) 32 (65.3) 71 (74.0) 7 (70.0) 1 times/d 55 (18.2) 32 (21.8) 23 (14.8) 5 (17.9) 15 (18.5) 12 (31.6) 6 (12.2) 14 (14.6) 3 (30.0) Rarely 23 (67.6) 14 (69.5) 9 (65.8) 2 (67.1) 9 (11.1) 3 (67.9) 5 (10.2) 4 (64.2) 0 (60.0) χ² = 5.41 χ² = 4.00 χ²=6.62 Meal times < 10 min. 22 (67.3) 10 (66.8) 12 (67.7) 2 (67.1) 7 (68.6) 1 (62.6) 2 (64.1) 8 (68.3) 2 (20.0) 10 20 min. 192 (63.6) 91 (61.9) 101 (65.2) 19 (67.9) 48 (59.3) 24 (63.2) 29 (59.2) 66 (68.8) 6 (60.0) 20 min. 88 (29.1) 46 (31.3) 42 (27.1) 7 (25.0) 26 (32.1) 13 (34.2) 18 (36.7) 22 (22.9) 2 (20.0) χ² = 0.67 χ² = 2.12 χ²=5.82 Prefer the taste of Salty 17 (65.6) 3 (62.0) 14 (69.0) 1 (63.6) 2 (62.5) 0 (60.0) 4 (68.2) 9 (69.4) 1 (10.0) stress Sweetness 108 (35.8) 49 (33.3) 59 (38.1) 9 (32.1) 23 (28.4) 17 (44.7) 16 (32.7) 39 (40.6) 4 (40.0) Spicy 151 (50.0) 84 (57.1) 67 (43.2) 16 (57.1) 49 (60.5) 19 (50.0) 24 (49.0) 39 (40.6) 4 (40.0) Sour 6 (62.0) 3 (62.0) 3 (61.9) 0 (60.0) 2 (62.5) 1 (62.6) 3 (66.1) 0 (60.0) 0 (60.0) Oily taste 20 (66.6) 8 (65.4) 12 (67.7) 2 (67.1) 5 (66.2) 1 (62.6) 2 (64.1) 9 (69.4) 1 (10.0) χ² = 10.55* χ² = 5.24 χ²=8.90 1) N (%) *: p < 0.05, ***: p < 0.001 by χ 2 -test 302 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태

Table 3. The nutrition knowledge score of the major and non-major female subjects by the BMI Variables Total (n=302) (n=147) Item Non-major (n=155) t Under weight (n=28) (n = 81) Overweight/ Obesity (n=38) F Under weight (n=49) Non-major (n = 96) Overweight/ Obesity (n=10) 91. Help barley diet compared to the rice 1) 60.89 ± 0.31 2) 60.93 ± 0.26 60.86 ± 0.34 61.71 60.96 ± 0.19 60.91 ± 0.28 60.92 ± 0.27 0.39 60.82 ± 0.39 60.90 ± 0.31 60.80 ± 0.42 1.06 92. Cooked rice, bread and noodle are carbohydrate 60.99 ± 0.08 60.99 ± 0.12 61.00 ± 0.00 1.46 60.96 ± 0.19 60.99 ± 0.11 61.00 ± 0.00 0.77 61.00 ± 0.00 61.00 ± 0.00 61.00 ± 0.00 93. Fat calories is higher than carbohydrates60.82 ± 0.38 60.86 ± 0.34 60.78 ± 0.42 61.89 60.82 ± 0.39 60.85 ± 0.36 60.92 ± 0.27 0.79 60.82 ± 0.39 60.77 ± 0.42 60.70 ± 0.48 0.39 94. The amount of protein necessary for everyone is not the same 60.91 ± 0.29 60.93 ± 0.26 60.89 ± 0.31 61.04 60.93 ± 0.26 60.90 ± 0.30 60.97 ± 0.16 0.98 60.90 ± 0.31 60.90 ± 0.31 60.80 ± 0.42 0.44 95. There are calories in fruit 60.96 ± 0.20 60.98 ± 0.14 60.94 ± 0.25 61.89 60.96 ± 0.19 60.98 ± 0.16 61.00 ± 0.00 0.59 60.96 ± 0.20 60.93 ± 0.26 60.90 ± 0.32 0.38 96. Dietary fiber has cholesterol lowering effects 60.68 ± 0.47 60.76 ± 0.43 60.61 ± 0.49 62.93** 60.64 ± 0.49 60.77 ± 0.43 60.84 ± 0.37 1.78 60.55 ± 0.50 60.65 ± 0.48 60.50 ± 0.53 0.86 97. Diet is effective when chewed slowly 60.96 ± 0.19 60.98 ± 0.14 60.95 ± 0.22 61.45 60.96 ± 0.19 60.98 ± 0.16 61.00 ± 0.00 0.59 60.98 ± 0.14 60.95 ± 0.22 60.80 ± 0.42 2.78 98. Brown rice has a lot of dietary fiber, slow 60.72 ± 0.45 digestion and absorption 60.81 ± 0.39 60.64 ± 0.48 63.36*** 60.71 ± 0.46 60.81 ± 0.39 60.87 ± 0.34 1.25 60.63 ± 0.49 60.65 ± 0.48 60.60 ± 0.52 0.05 99. 2 kg of weight loss is suitable for one month 60.73 ± 0.44 60.77 ± 0.42 60.70 ± 0.46 61.41 60.75 ± 0.44 60.75 ± 0.43 60.82 ± 0.39 0.31 60.69 ± 0.47 60.71 ± 0.46 60.60 ± 0.52 0.25 10. Excessive intake of salt leads to osteoporosis 60.72 ± 0.45 60.76 ± 0.43 60.68 ± 0.47 61.51 60.68 ± 0.48 60.79 ± 0.41 60.76 ± 0.43 0.71 60.65 ± 0.48 60.70 ± 0.46 60.70 ± 0.48 0.15 11. Cholesterol is indispensable 60.74 ± 0.44 60.86 ± 0.34 60.62 ± 0.49 65.02*** 60.82 ± 0.39 60.84 ± 0.37 60.95 ± 0.23 1.55 60.59 ± 0.50 60.66 ± 0.48 60.40 ± 0.52 1.37 12. Minerals and vitamins are nutrients for metabolism regulation 60.80 ± 0.40 60.78 ± 0.41 60.82 ± 0.39 0.80 60.64 ± 0.49 60.80 ± 0.40 60.84 ± 0.37 2.11 60.86 ± 0.35 60.79 ± 0.41 60.90 ± 0.32 0.70 13. Carbonated beverage to increase the dissolution of calcium hinders the formation of the skeleton 60.84 ± 0.36 60.88 ± 0.33 60.81 ± 0.39 61.55 60.71 ± 0.46 a 60.89 ± 0.32 ab 60.97b ± 0.16 5.43** 60.80 ± 0.41 60.81 ± 0.39 60.90 ± 0.32 0.29 14. Carbohydrates and proteins are equal 60.67 ± 0.47 in calorie amount 60.66 ± 0.48 60.68 ± 0.47 0.44 60.64 ± 0.49 60.64 ± 0.48 60.71 ± 0.46 0.29 60.55 ± 0.50 a 60.74 ± 0.44 ab 60.80 ± 0.42 b 3.06* 15. Everybody doesn t need the same nutrients in equally amount 60.95 ± 0.21 60.99 ± 0.12 60.92 ± 0.27 62.66** 61.00 ± 0.00 60.99 ± 0.11 60.97 ± 0.16 0.42 60.94 ± 0.24 60.91 ± 0.29 61.00 ± 0.00 0.68 16. Animal fat is better for health than vegetable oil 60.75 ± 0.43 60.74 ± 0.44 60.76 ± 0.43 0.40 60.71 ± 0.46 60.72 ± 0.45 60.82 ± 0.39 0.73 60.76 ± 0.43 60.76 ± 0.43 60.80 ± 0.42 0.05 17. There is no need of talking dietary fiber, 60.83 ± 0.37 because it is not nutritious 60.87 ± 0.34 60.80 ± 0.40 61.66 60.86 ± 0.36 60.86 ± 0.34 60.89 ± 0.31 0.13 60.76 ± 0.43 60.83 ± 0.37 60.70 ± 0.48 0.95 18. There are no calories in vegetables 60.86 ± 0.35 60.90 ± 0.30 60.83 ± 0.38 61.82 60.93 ± 0.26 60.88 ± 0.33 60.92 ± 0.27 0.45 60.78 ± 0.42 60.86 ± 0.34 60.70 ± 0.48 1.48 19. You should not exercise when fluid intake 60.81 ± 0.39 60.84 ± 0.37 60.79 ± 0.41 61.10 60.75a ± 0.44 60.80 ± 0.40 ab 60.97 ± 0.16 b 3.85* 60.71 ± 0.46 60.82 ± 0.38 60.80 ± 0.42 1.14 20. Drinking a lot more milk can prevent osteoporosis 60.53 ± 0.50 60.54 ± 0.50 60.52 ± 0.50 60.26 60.54 ± 0.51 60.57 ± 0.50 60.47 ± 0.51 0.46 60.51 ± 0.51 60.55 ± 0.50 60.30 ± 0.48 1.17 Total score 16.2 6± 2.4 16.8 6± 2.2 15.6 6± 2.4 64.59*** 16.0 6± 2.2 a 16.7 ± 2.3 ab 17.6 6± 1.5 b 5.10** 15.2 ± 2.2 15.9 ± 2.5 14.7 ± 2.5 1.84 1) Each item was from 0 point (incorrect answer) to 1 point(correct answer) 2) Mean ± SD *: p < 0.05, **: p < 0.01, ***: p < 0.001 by t-test or ANOVA F 서은희 303

Table 3-1. The differences in nutrition knowledge between major and non-major female subjects by the BMI Variables Underweight (n = 28) Non -major t (n = 81) Non -major t Overweight/Obesity (n = 38) 91. Help barley diet compared to the rice 1) 90.96 ± 0.19 2) 0.82 ± 0.39 1.88 0.91 ± 0.28 0.90 ± 0.31 0.40 0.92 ± 0.27 0.80 ± 0.42 1.11 92. Cooked rice, bread and noodle are carbohydrate 0.96 ± 0.19 1.00 ± 0.00 1.33 0.99 ± 0.11 1.00 ± 0.00 1.09 1.00 ± 0.00 1.00 ± 0.00 93. fat calories are higher than carbohydrates 0.82 ± 0.39 0.82 ± 0.39 0.06 0.85 ± 0.36 0.77 ± 0.42 1.36 0.92 ± 0.27 0.70 ± 0.48 1.91 94. The amount of nutrients necessary for everyone is 0.93 ± 0.26 not the same 0.90 ± 0.31 0.44 0.90 ± 0.30 0.90 ± 0.31 0.12 0.97 ± 0.16 0.80 ± 0.42 2.07* 95. There are calories in fruits 0.96 ± 0.19 0.96 ± 0.20 0.11 0.98 ± 0.16 0.93 ± 0.26 1.46 1.00 ± 0.00 0.90 ± 0.32 2.01* 96. dietary fiber has cholesterol lowering effects 0.64 ± 0.49 0.55 ± 0.50 0.78 0.77 ± 0.43 0.65 ± 0.48 1.74 0.84 ± 0.37 0.50 ± 0.53 2.38* 97. Diet is effective when chewed slowly 0.96 ± 0.19 0.98 ± 0.14 0.40 0.98 ± 0.16 0.95 ± 0.22 0.93 1.00 ± 0.00 0.80 ± 0.42 3.02** 98. Brown rice has a lot of dietary fiber, has slow digestion and absorption 0.71 ± 0.46 0.63 ± 0.49 0.72 0.81 ± 0.39 0.65 ± 0.48 2.53* 0.87 ± 0.34 0.60 ± 0.52 1.97 99. 2kg of weight loss is suitable for one month 0.75 ± 0.44 0.69 ± 0.47 0.52 0.75 ± 0.43 0.71 ± 0.46 0.66 0.82 ± 0.39 0.60 ± 0.52 1.45 10. Excessive intake of salt leads to osteoporosis 0.68 ± 0.48 0.65 ± 0.48 0.22 0.79 ± 0.41 0.70 ± 0.46 1.39 0.76 ± 0.43 0.70 ± 0.48 0.40 11. Cholesterol is indispensable 0.82 ± 0.39 0.59 ± 0.50 2.10* 0.84 ± 0.37 0.66 ± 0.48 2.82** 0.95 ± 0.23 0.40 ± 0.52 5.04** 12. Minerals and vitamins are nutrients for metabolism 0.64 ± 0.49 regulation 0.86 ± 0.35 2.22* 0.80 ± 0.40 0.79 ± 0.41 0.18 0.84 ± 0.37 0.90 ± 0.32 0.45 13. Carbonated beverage to increase the dissolution of calcium hinders the formation of the skeleton 0.71 ± 0.46a 0.80 ± 0.41 0.81 0.89 ± 0.32 0.81 ± 0.39 1.41 0.97b ± 0.16 0.90 ± 0.32 1.03 14. Carbohydrates and proteins are equal in calorie amount 0.64 ± 0.49 0.55 ± 0.50 0.78 0.64 ± 0.48 0.74 ± 0.44 1.40 0.71 ± 0.46 0.80 ± 0.42 0.56 15. Everybody doesn t need the same nutrients in equal amount 1.00 ± 0.00 0.94 ± 0.24 1.33 0.99 ± 0.11 0.91 ± 0.29 2.36* 0.97 ± 0.16 1.00 ± 0.00 0.51 16. Animal fat is better for health than vegetable oil 0.71 ± 0.46 0.76 ± 0.43 0.39 0.72 ± 0.45 0.76 ± 0.43 0.67 0.82 ± 0.39 0.80 ± 0.42 0.11 17. There is no need of talking dietary fiber, because it 0.86 ± 0.36 is not nutritious 0.76 ± 0.43 1.06 0.86 ± 0.34 0.83 ± 0.37 0.57 0.89 ± 0.31 0.70 ± 0.48 1.56 18. There areno calories in vegetables 0.93 ± 0.26 0.78 ± 0.42 1.74 0.88 ± 0.33 0.86 ± 0.34 0.23 0.92 ± 0.27 0.70 ± 0.48 1.91 19. You should not exercise when fluid intake 0.75 ± 0.44 0.71 ± 0.46 0.33 0.80 ± 0.40 0.82 ± 0.38 0.35 0.97 ± 0.16 0.80 ± 0.42 2.07* 20. Drinking a lot more milk can prevent osteoporosis 0.54 ± 0.51 0.51 ± 0.51 0.21 0.57 ± 0.50 0.55 ± 0.50 0.21 0.47 ± 0.51 0.30 ± 0.48 0.97 Total score 16.0 9± 2.2 15.2 9± 2.2 1.45 16.7 9± 2.3 15.9 9± 2.5 2.30* 17.69 ± 1.5 14.7 9± 2.5 4.82*** 1) Each item was from 0 point (incorrect answer) to 1 point (correct answer) 2) Mean ± SD *: p < 0.05, **: p < 0.01, ***: p < 0.001 by t-test Non -major t 304 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태

서은희 305 소다 에서비전공여대생이유의적으로높았다 (p < 0.05). 정상체중군은영양지식총점이비전공여대생에비해유의적 (p < 0.05) 으로높았으며 현미는식이섬유소가많아소화흡수가느리다 (p < 0.05), 콜레스테롤은체내에꼭필요하다 (p < 0.01), 모든사람에게필요한영양소양은같지않다 (p < 0.05) 에서유의적으로높았다. 과체중 / 비만군전공여대생의영양지식총점도비전공여대생에비해매우유의적 (p < 0.001) 으로높았으며 모든사람에게필요한단백질의양은같지않다 (p < 0.05), 과일에칼로리가있다 (p < 0.05), 식이섬유소는콜레스테롤저하효과가있다 (p < 0.05), 천천히씹으면다이어트에효과적이다 (p < 0.01), 콜레스테롤은체내에꼭필요하다 (p < 0.01), 운동할때수분섭취하면안된다 (p < 0.05) 에서유의적으로높게조사되었다. 4. 조사대상자의식품섭취빈도비교조사대상자의식품섭취빈도조사를하여전공, 비전공여대생의 BMI에따른차이를분석한결과는 Table 4에제시하였다. 전체대상자중전공여대생의식품섭취빈도합계가비전공여대생에비해전체적으로높았으나유의한차이는없었다. 항목중담색채소경우전공, 비전공여대생각각 7.7회 / 주, 6.2 회 / 주로전공여대생이유의적으로높았으며 (p < 0.05) 인스턴트식품은각각 3.6회 / 주, 4.1회 / 주, 기름요리는각각 3.7 회 / 주, 4.0 회 / 주로전공여대생보다비전공여대생이많이섭취하는경향으로조사되었고생선류는각각 1.1/ 회, 1.5 회 / 주로비전공여대생이유의적으로높았으며 (p < 0.05) 두류, 고기, 계란, 우유섭취는비전공여대생이더많이섭취하는경향이었다. BMI에따른식품섭취빈도점수는유의적이지는않지만전공여대생은저체중군 > 정상체중군 > 과체중 / 비만순으로낮아지는경향이었고비전공여대생은저체중군 < 정상체중군 < 과체중 / 비만순으로높아지는경향이었다. BMI에따른같은그룹내전공과비전공여대생간의식품섭취빈도비교는 Table 4-1에제시하였다. 저체중군비전공여대생의우유및유제품의섭취횟수가유의적 (p < 0.05) 으로낮았으며, 담색채소는저체중군전공여대생이유의적 (p < 0.05) 으로많이섭취하였다. 과일류섭취는정상체중군전공여대생이유의적 (p < 0.05) 으로높게섭취하였다. 섭취빈도총점은유의적이지는않았으며저체중, 정상체중군전공여대생이약간많이섭취하였으며과체중 / 비만군비전공여대생이더높게섭취하였다. 5. 조사대상자의영양소섭취상태비교조사대상자의열량및영양소섭취상태를분석한결과는 Table 5에제시하였고각영양소섭취량의한국인영양섭취기준에대한비율은 Fig. 1에나타내었다. 나트륨, 비타민 B6, 콜레스테롤이외의모든영양소섭취에서전공여대생의섭취가높은것으로조사되었으며칼슘 (p < 0.05), 아연 (p < 0.001), 비타민 C(p < 0.001), 비타민 E(p < 0.01) 는유의적으로높았다. 섭취열량전체평균은 1208.9 ± 435.0 kcal, 전공여대생 1234.0 ± 436.7 kcal, 비전공여대생 1185.2 ± 433.5 kcal로유의적이진않지만약간높게섭취하는것으로나타났다. BMI에따른유의적차이는없었으며전공여대생은저체중군 1342 kcal, 정상군 1183 kcal, 과체중 / 비만군 1261 kcal, 비전공여대생은각각 1176 kcal, 1194 kcal, 1132 kcal로조사되었다. 단백질의경우유의적이지는않지만전공, 비전공여대생의과체중 / 비만군이다른군에배해가장적게섭취하는것으로나타났으며지방은전공여대생의저체중군, 비전공여대생의경우과체중 / 비만군이가장많이섭취하는경향이었다. 당질섭취의경우전공여대생의저체중군, 비전공여대생의저체중군과정상군이유의적이진않지만많이섭취하는것으로나타났다. 전공여대생의에너지비율은당질 : 단백질 : 지질 = 57.6 : 16.6 : 28.2, 비전공여대생의경우당질 : 단백질 : 지질 = 57.8 : 17.7 : 27.5 이었으며특히 BMI에따른분류에서전공여대생과체중 / 비만군은당질 : 단백질 : 지방 = 58.9 : 14 : 28.4 로에너지섭취에대한지방비율이가장높게조사되었다. 식이섬유는전공, 비전공여대생의과체중 / 비만군에서각각 10.2 g, 8.8 g으로가장낮게섭취하였으며칼슘의경우전공여대생 310.6 mg, 비전공여대생 265.6 mg으로유의적인차이를보였으며특히비전공여대생과체중 / 비만군이 226.4 mg 으로낮았다. 인의섭취는전공여대생 583.2 mg, 비전공여대생 545.8 mg, 철분은각각 7.9 mg, 7.3 mg, 나트륨은각각 2298.8 mg, 2461.6 mg으로조사되었으며두그룹모두저체중군이각각 2608.6 mg, 3032.8 mg으로가장많이섭취하였다. 아연은전공여대생 5.9 mg, 비전공여대생 4.8 mg, 비타민 C는각각 53.3 mg, 36.7 mg, 엽산은각각 140 mg, 124 mg으로조사되었으며콜레스테롤은각각 208 mg, 211 mg이었으며, 전공여대생은저체중군 (254 mg) 이, 비전공여대생은과체중 / 비만군 (260 mg) 이가장높은것으로조사되었다. BMI에따른같은그룹내전공과비전공여대생의영양소비교는 Table 5-1에제시하였다. 저체중군전공, 비전공여대생의열량은각각 1342.2 kcal, 1176.9 kcal, 단백질 54.3 mg, 41.7 mg, 식이섬유소 11.2 g, 9.2 g, 칼슘 338.9 mg, 272.8 mg, 아연 8.6 mg, 6.9 mg, 나트륨 2608.6 mg, 3032.8 mg, 비타민 C 50.2 mg, 37.7 mg, 엽산

Table 4. Food frequency of the major and non-major female subjects by the BMI Variables Total (n = 302) (n = 147) Item Non-major (n = 155) t Under weight (n = 28) (n = 81) Overweight/ Obesity (n = 38) F Under weight (n = 49) Non-major (n = 96) Overweight/ Obesity (n = 10) Legumes, soybean curd 2.6 ± 2.4 1) 2.4 ± 2.2 2.7 ± 2.7 1.07 2.8 ± 2.6 2.3 ± 1.9 2.5 ± 2.3 0.55 2.2 ± 1.6 3.0 ± 3.1 2.5 ± 1.5 1.53 Fish 1.3 ± 1.2 1.1 ± 0.8 1.5 ± 1.4 2.51* 1.1 ± 0.7 1.1 ± 0.8 1.1 ± 0.9 0.06 1.4 ± 1.0 1.5 ± 1.7 1.6 ± 0.8 0.08 Meats 3.0 ± 2.3 2.8 ± 2.0 3.3 ± 2.6 1.80 3.0 ± 2.7 2.8 ± 1.9 2.7 ± 1.7 0.18 3.3 ± 2.7 3.3 ± 2.7 2.8 ± 1.7 0.17 Egg 2.9 ± 2.6 2.8 ± 2.4 3.0 ± 2.8 0.55 2.5 ± 1.2 2.7 ± 2.3 3.4 ± 3.1 1.47 3.5 ± 3.6 2.7 ± 2.4 2.6 ± 1.5 1.34 Milk, dairy products 4.5 ± 4.2 4.2 ± 4.1 4.7 ± 4.3 1.14 2.8 ± 2.6 4.5 ± 4.2 4.4 ± 4.5 1.91 4.7 ± 4.4 4.8 ± 4.3 3.9 ± 3.6 0.21 Dried small fish 2.3 ± 2.6 2.5 ± 2.9 2.2 ± 2.3 1.14 2.4 ± 2.6 2.7 ± 3.2 2.1 ± 2.5 0.59 2.3 ± 2.3 2.1 ± 2.4 2.0 ± 0.8 0.06 White vegetables 6.9 ± 5.3 7.7 ± 5.5 6.2 ± 5.0 2.54* 8.4 ± 5.8 7.4 ± 5.5 7.8 ± 5.5 0.34 5.9 ± 5.1 6.4 ± 5.0 5.3 ± 4.9 0.34 Green vegetables 3.3 ± 3.2 3.4 ± 3.3 3.2 ± 3.1 0.70 4.4 ± 4.3 3.1 ± 3.1 3.3 ± 3.0 1.54 3.3 ± 3.2 3.0 ± 2.9 3.7 ± 3.9 0.25 Fruit 4.6 ± 4.3 5.1 ± 4.7 4.2 ± 3.9 1.96 5.5 ± 4.7 5.4 ± 4.8 4.2 ± 4.5 0.97 4.7 ± 4.2 4.0 ± 3.9 2.6 ± 1.5 1.32 Cooked food with oil 3.9 ± 3.3 3.7 ± 3.3 4.0 ± 3.3 0.74 3.2 ± 2.6 3.9 ± 3.4 3.8 ± 3.4 0.49 3.3 ± 2.2 4.4 ± 3.7 3.9 ± 3.8 1.72 Instant food 3.8 ± 3.5 3.6 ± 3.5 4.1 ± 3.5 1.27 3.2 ± 3.3 3.6 ± 3.5 3.8 ± 3.8 0.25 4.6 ± 3.9 3.9 ± 3.3 3.3 ± 4.0 0.92 Total score 20.8 ± 5.3 20.9 ± 5.4 20.7 ± 5.3 0.28 21.4 ± 5.6 21.0 ± 5.6 20.4 ± 4.9 0.31 20.6 ± 5.6 20.7 ± 5.2 21.2 ± 5.1 0.06 1) Mean ± SD *: p < 0.05 by t-test or ANOVA F 306 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 Table 4-1. THe differences in food frequency between major and non-major female subjects by the BMI Variables Underweight (n = 28) (n = 81) Overweight/Obesity (n = 38) t t Non-major Non-major Non-major t Legumes, soybean curd 2.8 ± 2.6 1) 2.2 ± 1.6 1.15 2.3 ± 1.9 3.0 ± 3.1 1.85 2.5 ± 2.3 2.5 ± 1.5 0.00 Fish 1.1 ± 0.7 1.4 ± 1.0 1.33 1.1 ± 0.8 1.5 ± 1.7 1.68 1.1 ± 0.9 1.6 ± 0.8 1.58 Meats 3.0 ± 2.7 3.3 ± 2.7 0.49 2.8 ± 1.9 3.3 ± 2.7 1.51 2.7 ± 1.7 2.8 ± 1.7 0.23 Egg 2.5 ± 1.2 3.5 ± 3.6 1.49 2.7 ± 2.3 2.7 ± 2.4 0.21 3.4 ± 3.1 2.6 ± 1.5 0.80 Milk, dairy products 2.8 ± 2.6 4.7 ± 4.4 2.06* 4.5 ± 4.2 4.8 ± 4.3 0.47 4.4 ± 4.5 3.9 ± 3.6 0.36 Dried small fish 2.4 ± 2.6 2.3 ± 2.3 0.28 2.7 ± 3.2 2.1 ± 2.4 1.39 2.1 ± 2.5 2.0 ± 0.8 0.14 White vegetables 8.4 ± 5.8 5.9 ± 5.1 2.00* 7.4 ± 5.5 6.4 ± 5.0 1.31 7.8 ± 5.5 5.3 ± 4.9 1.30 Green vegetables 4.4 ± 4.3 3.3 ± 3.2 1.29 3.1 ± 3.1 3.0 ± 2.9 0.21 3.3 ± 3.0 3.7 ± 3.9 0.32 Fruit 5.5 ± 4.7 4.7 ± 4.2 0.79 5.4 ± 4.8 4.0 ± 3.9 2.10* 4.2 ± 4.5 2.6 ± 1.5 1.14 Cooked food with oil 3.2 ± 2.6 3.3 ± 2.2 0.23 3.9 ± 3.4 4.4 ± 3.7 0.94 3.8 ± 3.4 3.9 ± 3.8 0.02 Instant food 3.2 ± 3.3 4.6 ± 3.9 1.63 3.6 ± 3.5 3.9 ± 3.3 0.62 3.8 ± 3.8 3.3 ± 4.0 0.38 Total score 21.4 ± 5.6 20.6 ± 5.6 0.61 21.0 ± 5.6 20.7 ± 5.2 0.28 20.4 ± 4.9 21.2 ± 5.1 0.47 1) Mean ± SD *: p < 0.05 by t-test

Table 5. Nutrient intakes of the major and non-major female subjects by the BMI Variables Total (n = 302) (n = 147) Item Non-major (n = 155) t Under weight (n = 28) (n = 81) Overweight/Obesity (n = 38) F Under weight (n = 49) Non-major (n = 96) Overweight/Obesity (n = 10) Energy (kcal) 1,208.99 ± 1,435.0 1) 1,234.0 9± 1,436.7 1,185.2 9± 1,433.5 0.97 1,342.1 9± 1,432.9 1,183.5 9± 412.1 1,261.7 9± 1,483.1 1.49 1,176.9 9± 1,458.1 1,194.9 9± 1,402.7 1,133.2 9± 1,616.5 0.10 Protein (g) 19,51.49 ± 19,60.0 19,51.7 9± 19,72.1 19,51.1 9± 19,45.8 0.10 19,54.3 9± 19,24.3 19,54.4 9± 995.4 19,44.1 9± 19,19.0 0.28 19,41.7 9± 19,18.8 19,56.9 9± 19,55.5 19,40.8 9± 19,21.4 2.10 Fat (g) 19,37.7 9± 19,19.5 19,39.4 9± 19,21.5 19,36.1 9± 19,17.3 1.44 19,42.9 9± 19,25.3 19,37.4 9± 918.4 19,40.9 9±19, 24.5 0.81 19,35.4 9± 19,17.1 19,36.5 9± 19,16.0 19,37.1 9± 19,28.6 0.08 Carbohydrate (g) 1,172.7 9± 19,66.4 1,176.0 9± 19,66.6 1,169.5 9± 19,66.2 0.84 1,188.4 9± 19,61.0 1,167.9 9± 961.4 1,184.0 9± 19,79.5 1.37 1,170.2 9± 19,72.8 1,170.3 9± 19,62.4 1,158.6 9± 19,74.1 0.14 Fiber (g) 19,10.0 9± 198,5.2 19,10.4 9± 198,4.8 198,9.6 9± 198,5.5 1.41 19,11.2 9± 198,5.1 19,10.2 9± 994.3 19,10.2 9± 198,5.6 0.47 198,9.2 9± 198,4.7 198,9.9 9± 198,5.9 198,8.8 9± 198,5.3 0.39 Calcium (mg) 1,287.5 9± 1,174.0 1,310.6 9± 1,190.1 1,265.6 9± 1,154.6 2.26* 1,338.9 9± 1,168.4 1,288.5 9± 151.0 1,336.6 9± 1,265.1 1.22 1,272.8 9± 1,157.9 1,266.1 9± 1,155.2 1,226.4 9± 1,139.3 0.37 Phosphorus (mg) 1,564.09 ± 1,249.2 1,583.2 9± 1,248.6 1,545.8 9± 1,249.3 1.31 1,668.1 9± 1,257.3 1,549.9 9± 217.7 1,591.9 9±1, 291.7 2.43 1,538.6 9± 1,283.7 1,550.8 9± 1,224.4 1,533.1 9± 1,318.9 0.05 Iron (mg) 198,7.6 9± 198,3.5 198,7.9 9± 198,3.4 198,7.3 9± 198,3.7 1.51 198,8.6 9± 198,3.4 198,7.9 9± 993.4 198,7.4 9± 198,3.4 0.97 198,6.9 9± 198,3.5 198,7.5 9± 198,3.7 198,7.2 9± 198,4.4 0.38 Sodium (mg) 2,382.4 9± 2,559.9 2,298.8 9± 1,019.0 2,461.6 9± 3,436.7 0.55 2,608.6 9± 1,208.8 2,216.3 9± 941.1 2,246.5 9± 1,012.9 1.62 3,032.8 9± 5,911.2 2,225.9 9± 1,060.7 1,926.7 9± 1,087.9 1.02 Potassium (mg) 1,301.0 9± 1,618.2 1,365.1 9± 1,574.0 1,240.2 9± 1,653.4 1.76 1,490.1 9± 1,591.3 1,314.2 9± 562.2 1,381.4 9± 1,586.2 1.00 1,213.5 9± 1,704.3 1,264.9 9± 1,631.1 1,134.2 9± 1,658.3 0.24 Zinc (mg) 198,5.4 9± 198,2.4 198,5.9 9± 198,2.6 198,4.8 9± 198,2.0 4.09*** 198,6.6 9± 198,2.7 198,5.7 9± 992.6 198,5.9 9± 198,2.6 1.39 198,4.7 9± 198,2.1 198,4.9 9±198, 1.9 198,4.9 9± 198,2.7 0.08 VitaminA (R.E.) 1,451.6 9± 1,372.2 1,456.1 9± 1,363.1 1,447.3 9± 1,381.8 0.20 1,431.0 9± 1,273.8 1,420.6 9± 309.8 1,550.3 9± 1,495.6 1.75 1,407.1 9± 1,278.4 1,471.3 9± 1,435.0 1,414.6 9± 1,260.2 0.49 VitaminB 1 (mg) 198,0.87 ± 198,0.44 198,0.87 ± 198,0.46 198,0.86 ± 198,0.43 0.26 198,1.00 ± 198,0.60 b 198,0.79 ± 990.39 a 198,0.96 ± 198,0.43 b 3.26* 198,0.88 ± 198,0.48 198,0.88 ± 198,0.40 198,0.63 ± 198,0.35 1.54 VitaminB 2 (mg) 198,0.79 ± 198,0.42 198,0.83 ± 198,0.44 198,0.76 ± 198,0.41 1.35 198,0.93 ± 198,0.51 b 198,0.74 ± 990.35 a 198,0.93 ± 198,0.53 b 3.33* 198,0.73 ± 198,0.42 198,0.78 ± 198,0.40 198,0.69 ± 198,0.46 0.46 VitaminB 6 (mg) 198,1.08 ± 198,0.64 198,1.08 ± 198,0.59 198,1.08 ±198, 0.70 0.05 198,1.21 ± 198,0.63 198,1.01 ± 990.59 198,1.12 ± 198,0.53 1.32 198,1.02 ± 198,0.70 198,1.13 ± 198,0.71 198,0.94 ± 198,0.57 0.63 Niacin (mg) 19,10.0 9± 198,5.6 19,10.3 9± 198,5.7 198,9.7 9± 198,5.4 0.98 19,11.8 9± 198,6.8 198,9.7 9± 995.0 19,10.7 9± 198,6.3 1.62 198,9.3 9± 198,6.0 19,10.0 9± 198,5.1 198,9.2 9± 198,5.3 0.35 VitaminC (mg) 19,44.8 9± 19,37.4 19,53.3 9± 19,41.8 19,36.7 9± 19,30.6 3.96*** 19,50.2 9± 19,32.1 19,52.4 9± 946.9 19,57.4 9± 19,36.9 0.27 19,37.7 9± 19,29.8 19,37.7 9± 19,31.9 19,21.0 9± 19,16.2 1.41 Folate (µg) 1,132.09 ± 19,78.9 1,140.1 9± 19,74.8 1,124.2 9± 19,82.1 1.75 1,144.3 9± 19,69.9 1,136.8 9± 973.4 1,144.0 9± 19,82.8 0.17 1,122.5 9± 19,91.1 1,126.8 9± 19,78.2 1,107.9 9± 19,78.3 0.25 VitaminE (mg) 198,8.3 9± 198,5.4 198,9.2 9± 198,5.4 198,7.4 9±198, 5.3 2.91** 198,9.3 9± 198,5.9 198,9.0 9± 995.6 198,9.6 9± 198,4.7 0.20 198,6.6 9± 198,5.3 198,7.9 9± 198,5.4 198,6.3 9± 198,4.5 1.27 Cholesterol (mg) 1,210.39 ± 1,170.7 1,208.7 9± 1,159.6 1,211.9 9± 1,181.2 0.16 1,254.4 9± 1,157.7 1,200.3 9± 158.3 1,192.8 9± 1,161.7 1.46 1,180.9 9± 1,170.6 1,222.6 9± 1,184.3 1,260.3 9± 1,197.9 1.25 Carbohydrate (%) 19,57.6 9± 19,10.5 19,57.5 9± 19,10.0 19,57.8 9± 19,11.0 0.26 19,57.0 9± 19,10.2 19,57.0 9± 999.7 19,58.9 9± 19,10.6 0.50 19,58.2 9± 19,11.6 19,57.5 9± 19,11.0 19,58.6 9± 198,9.0 0.10 Protein (%) 19,17.2 9± 19,17.5 19,16.6 9± 19,18.8 19,17.7 9± 19,16.2 0.52 19,16.2 9± 198,5.8 19,18.0 9± 925.1 19,14.0 9±198, 2.9 0.59 19,14.3 9± 198,3.1 19,19.8 9± 19,20.2 19,14.2 9± 198,2.8 2.12 Fat (%) 19,27.8 9± 198,9.1 19,28.2 9± 198,9.1 19,27.5 9± 198,9.1 0.69 19,28.1 9± 198,9.6 19,28.1 9± 998.7 19,28.4 9± 198,9.7 0.01 19,27.4 9± 19,10.0 19,27.5 9± 198,8.7 19,27.2 9± 198,8.1 0.01 1) Mean ± SD *: p < 0.05, **: p < 0.01, ***: p < 0.001 by t-test or ANOVA F 서은희 307

Table 5-1. The differences in nutrient intakes between major and non-major female subjects by BMI Underweight (n = 28) t (n = 81) t Overweight/Obesity (n = 38) t Variables Non-major Non-major Non-major Energy (kcal) 1,342.1 9± 1,432.9 1) 1,176.9 9± 1,458.1 1.55 1,183.5 9± 412.1 1,194.9 9± 1,402.7 0.18 1,261.7 9± 1,483.1 1,133.2 9± 1,616.5 0.71 Protein (g) 16,54.3 9± 16,24.3 16,41.7 9± 16,18.8 2.54* 16,54.4 9± 995.4 16,56.9 9± 16,55.5 0.22 16,44.1 9± 16,19.0 16,40.8 9± 16,21.4 0.47 Fat (g) 16,42.9 9± 16,25.3 16,35.4 9± 16,17.1 1.56 16,37.4 9± 918.4 16,36.5 9± 16,16.0 0.38 16,40.9 9± 16,24.5 16,37.1 9± 16,28.6 0.42 Carbohydrate (g) 1,188.4 9± 16,61.0 1,170.2 9± 16,72.8 1.12 1,167.9 9± 961.4 1,170.3 9± 16,62.4 0.26 1,184.0 9± 16,79.5 1,158.69 ± 16,74.1 0.91 Fiber (g) 16,11.2 9± 168,5.1 168,9.2 9± 168,4.7 1.77 16,10.2 9± 994.3 168,9.9 9± 168,5.9 0.45 16,10.2 9± 168,5.6 168,8.8 9± 168,5.3 0.75 Calcium (mg) 1,338.9 9± 1,168.4 1,272.8 9± 1,157.9 1.73 1,288.5 9± 151.0 1,266.1 9± 1,155.2 0.97 1,336.6 9± 1,265.1 1,226.4 9± 1,139.3 1.26 Phosphorus (mg) 1,668.1 9± 1,257.3 1,538.6 9± 1,283.7 1.99* 1,549.9 9± 217.7 1,550.8 9± 1,224.4 0.03 1,591.9 9± 1,291.7 1,533.1 9± 1,318.9 0.56 Iron (mg) 168,8.6 9± 168,3.4 168,6.9 9± 168,3.5 2.03 916,7.9 9± 993.4 168,7.5 9± 168,3.7 0.76 168,7.4 9± 168,3.4 168,7.2 9± 168,4.4 0.15 Sodium (mg) 2,608.6 9± 1,208.8 3,032.8 9± 5,911.2 0.37 2,216.3 9± 941.1 2,225.9 9± 1,060.7 0.06 2,246.5 9± 1,012.9 1,926.7 9± 1,087.9 0.88 Potassium (mg) 1,490.1 9± 1,591.3 1,213.5 9± 1,704.3 1.75 1,314.2 9± 562.2 1,264.9 9± 1,631.1 0.54 1,381.4 9± 1,586.2 1,134.2 9± 1,658.3 1.16 Zinc (mg) 168,6.6 9± 168,2.7 168,4.7 9± 168,2.1 3.47 916,5.7 9± 992.6 168,4.9 9± 168,1.9 2.39* 168,5.9 9± 168,2.6 168,4.9 9± 168,2.7 1.13 VitaminA (R.E.) 1,431.0 9± 1,273.8 1,407.1 9± 1,278.4 0.36 1,420.6 9± 309.8 1,471.3 9± 1,435.0 0.88 1,550.3 9± 1,495.6 1,414.6 9± 1,260.2 0.83 VitaminB 1 (mg) 168,1.00 ± 168,0.60 b 168,0.88 ± 168,0.48 0.98 168,0.79 ± 990.39 a 168,0.88 ± 168,0.40 1.44 168,0.96 ± 168,0.43 b 168,0.63 ± 168,0.35 2.22* VitaminB 2 (mg) 168,0.93 ± 168,0.51 b 168,0.73 ± 168,0.42 1.88 168,0.74 ± 990.35 a 168,0.78 ± 168,0.40 0.72 168,0.93 ±168, 0.53 b 168,0.69 ± 168,0.46 1.32 VitaminB 6 (mg) 168,1.21 ± 168,0.63 168,1.02 ± 168,0.70 1.21 168,1.01 ± 990.59 168,1.13 ± 168,0.71 1.16 168,1.12 ± 168,0.53 168,0.94 ± 168,0.57 0.94 Niacin (mg) 16,11.8 9± 168,6.8 168,9.3 9± 168,6.0 1.75 168,9.7 9± 995.0 16,10.0 9± 168,5.1 0.44 16,10.7 9± 168,6.3 168,9.2 9± 168,5.3 0.68 VitaminC (mg) 16,50.2 9± 16,32.1 16,37.7 9± 16,29.8 1.73 16,52.4 9± 946.9 16,37.7 9± 16,31.9 2.47* 16,57.4 9± 16,36.9 16,21.0 9±.1916.2 3.02** Folate (µg) 1,144.3 9± 16,69.9 1,122.5 9± 16,91.1 1.09 1,136.8 9± 973.4 1,126.8 9± 16,78.2 0.87 1,144.0 9± 16,82.8 1,107.9 9± 16,78.3 1.24 VitaminE (mg) 168,9.3 9± 168,5.9 168,6.6 9± 168,5.3 2.07 168,9.0 9±99 5.6 168,7.9 9± 168,5.4 1.25 168,9.6 9± 168,4.7 168,6.3 9± 168,4.5 2.01* Cholesterol (mg) 1,254.4 9± 1,157.7 1,180.9 9± 1,170.6 1.87 1,200.3 9± 158.3 1,222.6 9± 1,184.3 0.85 1,192.8 9± 1,161.7 1,260.3 9± 1,197.9 1.12 Carbohydrate (%) 16,57.0 9± 16,10.2 16,58.2 9± 16,11.6 0.46 16,57.0 9± 999.7 16,57.5 9± 16,11.0 0.32 16,58.9 9± 16,10.6 16,58.6 9± 168,9.0 0.08 Protein (%) 16,16.2 9± 168,5.8 16,14.3 9± 168,3.1 1.87 16,18.0 9± 925.1 16,19.8 9± 16,20.2 0.51 16,14.0 9± 168,2.9 16,14.2 9± 168,2.8 0.21 Fat (%) 16,28.19 ± 168,9.6 16,27.4 9± 16,10.0 0.32 16,28.1 9± 998.7 16,27.5 9± 168,8.7 0.44 16,28.4 9± 168,9.7 16,27.2 9± 168,8.1 0.34 308 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 1) Mean ± SD *: p < 0.05, **: p < 0.01 by t-test

서은희 309 Fig. 1. Nutrient intake ratio of dietary reference intakes in subjects Table 6. The correlation coefficients between the variables BMI Body image Nutrition knowledge Weight Snack Instant Fat Carbohydrate BMI 1.00 Body image 0.55** 1.00 Nutrition knowledge 0.20** 0.08 1.00 Weight 0.91** 0.55** 0.20** 1.00 Snack 0.06 0.00 0.08 0.06 1.00 Instant 0.03 0.05 0.12* 0.02 0.10 1.00 Fat 0.01 0.02 0.01 0.01 0.18** 0.02 1.00 Carbohydrate 0.04 0.04 0.02 0.05 0.08 0.01 0.41** 1.00 *: p < 0.05 **: p < 0.01 by Pearson Correlation Analysis 144.3 µg, 122.5 µg, 콜레스테롤 254.4 mg, 180.9 mg으로조사되었으며정상체중군은전공, 비전공여대생의열량은각각 1183.5 kcal, 1194.9 kcal, 식이섬유소 10.2 g, 9.9 g, 칼슘 288.5 mg, 266.1 mg, 아연 7.9 mg, 7.5 mg, 비타민 C 52.4 mg, 37.7 mg, 엽산 136.8 µg, 126.8 µg, 콜레스테롤 200.3 mg, 222.6 mg으로조사되었다. 과체중 / 비만군전공, 비전공여대생의열량은각각 1261.7 kcal, 1133.2 kcal, 식이섬유소 10.2 g, 8.8 g, 칼슘 336.6 mg, 226.4 mg, 아연 7.4 mg, 7.2 mg, 비타민 C 57.4 mg, 21.0 mg, 엽산 144.0 µg, 107.9 µg, 콜레스테롤 192.8 mg, 260.3 mg으로조사되었다. 저체중군전공여대생은비전공여대생에비해단백질, 인의섭취가유의적 (p < 0.05)

310 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 으로높았고나트륨은비전공여대생이전공여대생에비해유의적이지는않지만높게섭취하였다. 정상체중군전공여대생은아연, 비타민 C에서유의적 (p < 0.05) 으로높았으며과체중 / 비만군전공여대생은비타민 B1(p < 0.05), 비타민 C(p < 0.01), 비타민 E(p < 0.05) 에서유의적으로높게조사되었다. 6. 각변인간의상관관계 조사대상자의상관분석결과는 Table 6에제시하였다. BMI와유의한양의상관관계 (p < 0.01) 를보인것은신체이미지, 영양지식점수, 체중이었다. 체중과신체이미지, 영양지식점수 (p < 0.01), 영양지식점수와인스턴트섭취횟수 (p < 0.05), 간식섭취횟수와지질 (p < 0.05), 당질과지질 (p < 0.01) 도양의상관관계를보였다. 고 본연구의조사대상자는신장과체중은각각 161.5 cm, 53.2 kg으로조사되었고전공여대생은 161.5 cm, 55.1 kg, 비전공여대생은 161.5 cm, 51.3 kg 이었으며체중은유의한차이를보였다 (p < 0.001). 2010 한국인영양섭취기준 (The Korean Nutrition Society 2010)) 에제시된한국인영양섭취기준설정을위한체위기준 19~29 세여자의평균신장과체중 160 cm, 56.3 kg과비교하면전체조사대상자의신장은 1.5 cm 높고, 체중은 3.1 kg 적었으며전공여대생의평균신장은 1.5 cm 컸으나체중은 1.2 kg 적었고비전공여대생의평균신장은 1.5 cm 컸지만체중은 5 kg 이나적게조사되었다. Choi & Choi(1999) 의연구에서는전공여대생은 160.4 cm, 51.7 kg, 비전공여대생은 162.1 cm, 51.33 kg, Jung 등 (2002) 연구에서는각각 160.3 cm, 53.5 kg, 159.8 cm, 55.5 kg, Kim & Kim(2005) 의연구에서는여대생평균신장 162.6 cm, 체중 51.8 kg, Shin & Chung (2010) 의연구에의하면전공여대생 161.9 cm, 51.9 kg, 비전공여대생 161.3 cm, 52 kg, Yeon 등 (2012) 의연구에의하면여대생들의신장과체중은 160.8 cm, 55.2 kg 으로조사되었으며 Kim 등 (2013) 의연구에의하면서울과경기지역여대생신장과체중은 161.6 cm, 52.5 kg으로조사되어전반적으로표준체중에미치지못하는경향이었다. 여대생들은외모나체형등신체적이미지에관심이높아마른체형을미의기준으로가치를두고있어무분별한다이어트정보와체중관리에예민하게신경을쓰기때문에체중이낮을수도있고또는직접기록한체중은평균적으로실제체 찰 중보다낮게쓰고신장은높게쓰는경향이있기때문에차이가날수도있다 (Park 2009) 고한다. BMI에따라분류한같은그룹내전공여대생과비전공여대생간의유의성검증에서과체중 / 비만군의경우유의적이지는않지만전공여대생의체중 (65.6 kg) 과 BMI(25.3) 가비전공여대생 ( 각각 61.5 kg, 23.9) 에비해높은경향인결과는전공여대생의영양지식도가높은것과는달리알고있는지식을실생활에잘적용하지않고있다는것을제시한다. 적극적인영양교육과더불어올바른식생활로이어질수있는체계적인교육프로그램개발이필요하다고사료된다. 전공, 비전공여대생대부분저체중군에속하면서도자신의체형을보통이거나뚱뚱하다고생각하며지나치게마른체형을중시하는시회적풍토, 친구, 연예매체등의영향으로실제자기체중에만족하지못하고있음을제시하며또한과체중 / 비만군에속하면서도자신이보통이라고잘못평가하고있는여대생도있는것으로조사되어 BMI와주관적인체중인식사이에유의한차이가있음을알수있었다 (p < 0.001). 여러연구 (Her 등 2003; Ahn 등 2005; Kim 등 2007; Kim 등 2009; Park 2009) 에서도이상적으로생각하는체형이나자신이원하는체형은상당히마른체형을원하는것으로조사되었다. Hong 등 (2011) 의인천지역여대생의체질량지수와체형인식에따른연구에서도저체중이면서 보통이다 라고인식하고있는비율이 52%, 정상체중임에도 뚱뚱하다 라고인식하고있는비율이 36.6%, 과체중이면서도 정상이다 라고인식하는비율도 35.0% 나되어자신의체형을잘못알고있는경우가많은것으로조사되었다. 실제체중과자신의체형에대한인식이왜곡되어있으므로여대생들의비만판정에대한올바른영양교육의필요성이강조되어야한다고사료된다. 실제로긍정적인신체이미지는신체에대한만족도를높여주고건강행위에대한바람직한영향을준다고한다 (Jung 등 2005: Kwak 등 2011). 식습관중평소거르는끼니에대한질문에서전체대상자의 77.2% 가아침을거르며전공, 비전공여대생각각 78.2%, 76.1% 로조사되었으며이는 Chung & Chang(2002) 의연구 ( 전공 72.6%, 비전공 58.1%) 와도유사한결과이다. 전공여대생의영양지식이높음에도아침결식률이더높게나타난이유는실생활에서는잘적용되지않고있다는것을의미하며영양지식을바탕으로실생활에서도잘실천될수있는교육프로그램개발이필요할것으로사료된다. 거르는이유로는조사대상자의 76% 시간없음, 13.7% 식욕없음 / 소화안됨, 10.3% 체중조절 / 습관으로조사되었으며선행연구 (Choi 등 2001; Kim 2003; Park 2009) 에서도본연구

서은희 311 와일치하는경향이었다. 아침식사의결식은불규칙한식사로인한과식, 골다공증, 두뇌학습수행능력저하등을유발할수도있으므로정상적인식사를할시간이없거나입맛이없더라도간편하게식사할수있는아침대용식이의개발을통한영양교육의확대가필요하고교양과목으로배정하여학생들의수업참여와식생활습관개선을유도할수있도록해야한다고사료된다. 씨리얼과우유를같이섭취하면우유섭취증가되면서칼슘섭취가높아지는것으로나타났으며 (Bowman 2002; Song 등 2005; Chung 2006) RTEC (ready to eat cereal) 는미국에서도아침식사의중요한패턴의하나이며시간이없는한국여대생들의아침대용식으로권장하기에충분하다고본다. 간식횟수는전체조사대상자의 67.5% 가 1~2/d, 비전공여대생과체중 / 비만군간식 1회 /d 또는 1~2 회 /d 비율 100% 로아침결식률 90% 결과와연관이있는것으로보이며간식의섭취는아침식사의결식률때문에배고픔을채우기위한수단이며결식률을높여악순환되는것으로생각된다. 평균식사시간은 10분 ~20 분미만이전체대상자의 63.6% 로가장많았으며 20분이상은전공여대생과체중 / 비만군이높았으며 10분미만은비전공여대생과체중 / 비만군이가장높았다. 식사를하고배가부른것을느끼는데는약 20분정도지나야포만중추가신호를보내포만감을느낄수있기때문에짧은식사시간의과식으로인한비만을예방하기위해서는부드러운음식보다는식이섬유소가많이함유된음식을오랫동안씹어천천히먹는습관을가지도록하는교육이필요하다. 스트레스를받은후선호하는맛은전공, 비전공여대생모두매운맛, 단맛순으로조사되었으며 Sung & Chang(2006) 의연구와 Cho & Song(2007) 의연구는단맛, 매운맛순으로본연구와는차이를보였다. 조사대상자의각항목에대한영양지식점수와평균영양지식총점은 20점만점에전체조사대상자 16.2 ± 2.4, 전공여대생 16.8 ± 2.2, 비전공여대생 15.6 ± 2.4으로전공, 비전공여대생사이에유의한차이 (p < 0.001) 를보여전공여대생의영양지식수준이높았다. 전공여대생영양지식총점이체질량지수에따라저체중 < 정상체중 < 과체중 / 비만순으로유의적차이를보였으며 (p < 0.01) 과체중일수록건강에대한관심도가증가하고체중증가에대한부담으로인해영양지식을더많이아는것으로보인다. 특히 탄산음료는칼슘의용출을증가시켜골격형성에방해된다 (p < 0.01), 운동할때수분섭취하면안된다 (p < 0.05) 항목이유의적으로높았다. 탄산을과잉섭취하게되면산성성분때문에체내항상성유지를위해알칼리성분인칼슘용출이증가되어골다공증유발율이높고과잉의당섭취로비만을유발할수 있기때문에탄산음료의섭취에주의를해야한다. 가장낮은정답률을보인항목은 우유는많이마실수록골다공증예방한다 로특히두집단모두과체중 / 비만군이낮은정답율을보여우유에대한영양교육이이루어져야할부분이다. Fenton & Lyon(2011) 의연구에서는우유의산성분이칼슘대사에영향을미치지않는다고보고하였지만 Zhang 등 (2010) 의연구에의하면동물성단백질과잉으로골밀도증가에부정적인영향을미친다고한다. 우유는완전단백질로칼슘의가장이상적급원이기는하나과잉섭취하면저급포화지방산으로인한비만이나단백질과잉 ( 권장량의 2배 ) 으로칼슘의뇨중배출을증가시키는등의부작용을초래할수있으므로권장량에맞게섭취할것에대한적절한교육이필요하다고생각된다. BMI에따른같은그룹내전공과비전공여대생간의영양지식점수비교에서 콜레스테롤은체내에꼭필요하다 가모든그룹비전공여대생이유의적으로낮은결과를바탕으로콜레스테롤의필요성과부작용에대한영양교육이특히요구되며각그룹전공자들의영양지식점수가높은것을바탕으로지속적인영양교육프로그램을개발하여대학교양수업을학생들이많이수강할수있도록해야한다고생각한다. 조사대상자의식품섭취빈도조사를하여전공, 비전공여대생의 BMI에따른차이를분석한결과전공여대생의식품섭취빈도합계가비전공여대생에비해전체적으로높았으나유의한차이는없었다. 비전공여대생들은담색채소의섭취를늘리고기름요리와인스턴트음식섭취는줄이는것에대한영양교육을해야하며여대생전체우유섭취 4.5회 / 주로조사되어 Park 등 (2004) 의연구 (2.8회 / 주 ) 보다는조금향상되었지만매일섭취하도록우유의중요성에대한교육이필요하다고본다. BMI에따른같은그룹내전공과비전공여대생간의식사섭취빈도비교에서저체중군비전공여대생의우유및유제품의섭취회수가유의적으로낮은결과를바탕으로우유섭취와골밀도에대한교육이필요하다고본다. 과체중 / 비만여대생의영양교육총점은유의적으로높았지만식사섭취빈도점수는비전공여대생이조금더높은결과를비교해보면영양지식을알고있는것만큼식생활에서적용되지않음을시사한다. 조사대상자의열량및영양소섭취상태를분석한결과나트륨, 비타민 B6, 콜레스테롤이외의모든영양소섭취에서전공여대생의섭취가높은것으로조사되었으며칼슘 (p < 0.01), 아연 (p < 0.001), 비타민 C(p < 0.001), 비타민 E(p < 0.01) 는유의적으로높았다. 섭취열량의전체평균은 1208.9 ± 435.0 kcal로여대생을대상으로한선행연구 (Choi 등 2008) 와유사한결과 (1,167.1~1,316.2 kcal)

312 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 이지만 19~29 세성인여성섭취기준인 2100 kcal 에비해훨씬낮게조사되었다. 이는에너지필요추정량의 57.5% 수준으로 Kim 등 (2013) 연구에서의 61.6% 보다낮은결과이며 Ministry of Health and Welfare & Korea Center for Disease Control and Prevention(2010) 과 Hong 등 (2011) 의결과 (80% 이하 of EER) 에도훨씬미치지못하는결과이다. 본연구의영양소섭취평가는 24시간회상법을이용해하루의자료만가지고조사를하였기때문에일상적인섭취량을정확하게일반화하기는어렵고또한자기가섭취한양보다적게혹은기억이나지않아빠뜨리고적지않을수도있다는한계점을가지고있지만장기적인영양부족과그로인한질병이우려된다. 전공여대생이 1234.0 ± 436.7 kcal(58.8% of EER), 비전공여대생 1185.2 ± 433.5 kcal(56.4% of EER) 로유의적이진않지만약간높게섭취하였으며비전공여대생과체중 / 비만군 (53.9% of EER) 이가장낮게섭취하는것으로조사되었다. 실제비만도가높은경우섭취량을적게기록하는경향이 (Burton 등 2006) 있을수도있고과체중 / 비만군이체중에대한관심이높아식품섭취를꺼리기때문에영향을주었을수도있다 (Yeon 등 2012) 고하였으며본연구도유사한결과라고생각된다. 단백질의경우전공, 비전공여대생각각 51.7 g, 51.1 g(128.5%, 129.25% of EAR) 이었으며유의적이지는않지만전공, 비전공여대생과체중 / 비만군 (110.3%, 102% of EAR) 이다른군에배해적게섭취하는것으로나타났으며전공여대생의에너지비율은당질 : 단백질 : 지방이 57.6 : 16.6 : 28.2, 비전공여대생경우당질 : 단백질 : 지방이 57.8 : 17.7 : 27.5 이었으며한국인영양섭취기준에너지적정비율 19세이상성인당질 : 단백질 : 지방 =55~ 70% : 7~20% : 15~25% 와비교하면전공, 비전공여대생모두지방섭취비율을초과하였으며 Yeon 등 (2012) 의연구결과 ( 당질비율 60% 이하, 지방비율 27% 초과 ) 와도유사한결과이다. 여대생들의서구화된식생활의지방섭취비율증가로대장암, 유방암, 자궁암등질병에노출될우려가높기때문에동물성식품, 인스턴트식품, 가공식품, 기름진음식등의섭취를줄이기위한영양교육이강조되어야한다. 특히 BMI에따른분류에서전공여대생의과체중 / 비만군이당질 : 단백질 : 지방 =58.9% : 14% : 28.4% 로에너지섭취에대한지방비율이가장높은경향을보여적절한영양교육과실천을위한프로그램이개발되어야된다고사료된다. 식이섬유는전공, 비전공여대생과체중 / 비만군에서각각 10.2 g(52.2% of AI), 8.8 g(48% of AI) 으로가장낮게섭취하였으며충분섭취량 20 g에훨씬미치지못하는결과이다. 칼슘의경우전공여대생 310 mg(58.6% of EAR), 비전공여대생 265 mg(50.1% of EAR) 으로유의적인차이를보였으며특히비전공여대생과체중 / 비만군에서 226.4 (42.7% of EAR) mg으로낮았다. 비전공여대생과체중 / 비만군이우유와유제품, 뼈째먹는생선의섭취빈도가다른군에비해낮은것과관련있는것으로생각되며영양지식점수에서뼈관련문항 10, 13번대한영양지식점수가유의적이지는않지만높은결과와는다르게영양소섭취나식품섭취로는이어지지않는다는것을의미하므로실생활에적용될수있도록교육이필요하다. 여대생의경우골질량이형성되는시기이므로이시기에적절한칼슘섭취와함께식사관리를할수있도록하는것이중요하다고판단되며한국인에게가장부족하기쉬운칼슘의섭취를위해우유섭취가권장되는데우유는칼슘도많이함유되어있지만짧은사슬의포화지방산이많이함유되어있으므로비만이나성인병위험에있은사람 ( 과체중 / 비만군 ) 은일반우유보다는저지방우유를선택하도록교육해야할것이다. BMI에따른칼슘의유의적차이는없었지만평균섭취량 490 mg과비교하면기준에크게미치지못하고있어균형있는식사섭취의교육이절실한상황으로사료된다. 적당량의인섭취는칼슘재흡수를증가시키지만칼슘섭취가부족한상태에서인을과량으로섭취하게되면칼슘용출을자극하므로부정적인영향을미칠수있다. 인의섭취는전공여대생 583 mg(100.6% of EAR), 비전공여대생 545 mg(94.1% of EAR) 으로칼슘 : 인의섭취비율 1 : 1일때흡수율이높은것을고려하면각각 1 : 1.9, 1 : 2로바람직하지않다. 철분의섭취는전공여대생 7.9 mg(73.2% of EAR), 비전공여대생 7.3 mg (67.5% of EAR) 으로평균필요량 14 mg에훨씬미치지못하는양이다. 나트륨은전공여대생 (153.3% of AI) 보다비전공여대생 (164.1% of AI) 이많이섭취하였으며비전공여대생저체중군 (202.2% of AI) 이가장많이섭취하는것으로나타났다. 나트륨의과잉섭취는칼슘의배설을유도하며특히여대생대상연구 (Choi & Kim 2008) 에의하면골밀도와나트륨섭취량은음의상관관계가높았으며저체중군에서골감소증이높은연구결과 (Hong 등 2012) 도있어본연구저체중군의나트륨섭취에대한교육이필요하다고생각된다. 한국인의평균나트륨섭취량은 4878 mg/d로세계보건기구목표섭취량 2000 mg의 2배가넘고주요급원은소금, 김치, 간장, 된장, 라면등으로알려져있으며 (Ministry of Health and Welfare 2011) 특히시간이없고편리하고맛있어서라면이나과자를간식으로많이섭취하는대학생들에게는나트륨과잉이될우려가높기때문에올바른교육이필요하다. 아연은전공여대생 5.9 mg(84.8% of EAR), 비전공여

서은희 313 대생 4.8 mg(69.1% of EAR) 으로평균필요량 7 mg과비교하면많이미치는못하는양이며비타민 C는각각 53.3 mg(71.1% of EAR), 36.7 mg(48.9% of EAR), 비타민 E는 9.2 mg(92% of EAR), 7.4 mg(74% of EAR), 엽산은 140 mg(43.8% of EAR), 124 mg(38.8% of EAR) 으로조사되었다. 비타민 C, 비타민 E는항산화비타민으로산화적스트레스, 암, 노화방지, 심혈관질환등을예방하는데효과적이며그중요성에대해전공학생들은알고있을가능성이많지만실질적인식생활에잘적용이되지않았으며비전공여대생들은기능에대해지식이부족하여섭취가부족할수도있으므로영양교육이이루어져야할부분이다. 또한가임기여성의엽산섭취부족은임신시나쁜영향을미칠수있으며특히신경관결손 (Neural tube defects) 은중추신경계가형성되는수정후 22~28일사이에태아신경관표피조직이제대로닫히지않아생기는기형이므로임신전가임기여성과임신초기의엽산영양상태가매우중요하다 (Kim 등 2002; Lim 등 2004). 콜레스테롤은전공여대생 208 mg, 비전공여대생 211 mg으로나타났으며전공여대생저체중군 254 mg, 비전공여대생과체중 / 비만군 260 mg으로가장높았다. 한국인평균 1일섭취량인 300 mg 미만에해당되어정상적인섭취수준이기는하나최대값이 945 mg으로세배이상을섭취하는경우도있었으므로콜레스테롤식품섭취에대한적절한영양교육이필요하다고사료된다. 본연구결과는식품의선택과영양소섭취량이비전공여대생에비해전공여대생이더양호할것으로생각되었으나식생활평가는비전공여대생에비해아주우수한편은아니어서배운지식을실생활에적용할수있는실질적인방법유도가필요하다고한연구 (Cheong 등 2002; Shin & Chung 2010) 결과와유사한결과이므로영양지식을바탕으로한식습관개선을위한프로그램이마련되어야한다고사료된다. BMI에따른같은그룹내전공과비전공여대생간의영양소비교에서저체중군전공여대생이비전공여대생에비해단백질 ( 각각 135.7%, 104.2% of EAR), 인 ( 각각 115.2%, 92.8% of EAR) 의섭취비율이유의적 (p < 0.01) 으로높게조사되었으며소금의섭취도전공, 비전공모두과잉섭취하여충분섭취량을훨씬초과 ( 전공 173%, 비전공 202% of EAR) 하였고목표섭취량도초과 ( 각각 130%, 비전공 151.6%) 하는것으로조사되어단백질과인과잉섭취에대한부작용과염분섭취에관한영양교육이추가되어야할필요가있다. 정상체중군전공여대생이비전공여대생에비해아연 ( 전공 81.4%, 비전공 70% of EAR), 비타민 C( 전공 69.9%, 비전공 50.3% of EAR) 가유의적으로높게조사 되었지만평균필요량에미치지못하는양이었다. 과체중 / 비만군은여대생은전공여대생이비전공여대생에비해비타민 B1( 전공 96%, 비전공 63% of EAR), 비타민 C( 전공 76.5%, 비전공 28% of EAR), 비타민 E( 전공 96%, 비전공 63% of EAR) 가유의적으로높게조사되었고유의적이지는않지만비전공여대생의콜레스테롤섭취가높게 ( 전공 192.8 mg, 비전공 260.3 mg) 조사되어적절한영양교육이실시되어야할것으로본다. 상관분석결과 BMI 와신체이미지, 영양지식점수, 체중은유의한상관관계 (p < 0.01) 를나타내어비만도가높을수록자신의신체가뚱뚱하다고생각하였으며영양지식점수도높았고실제체중도높았다. 영양지식점수와인스턴트섭취횟수는양의상관관계 (p < 0.05) 를보여영양지식을많이알고있는것과실천에는문제가있다는것을시사한다. 간식섭취와지질, 당질과지질도양의상관관계 (p < 0.01) 를나타내어간식섭취시당질과지질이많은식품의섭취를줄이도록교육해야한다. 본연구에서는전공과비전공여대생모두저체중이면서체형에대한잘못된인식으로자신이보통이거나뚱뚱하다고인식하는비율이유의적으로높았으며시간이없는이유로아침결식비율도매우높았고영양소섭취상태나식품섭취빈도점수는전공여대생이높은경향이었지만양호한편은아니었다. 이런결과를바탕으로정상체중에대한올바른교육을통해심각한체중감량으로인해건강에해를끼치는일이없도록해야할것이며이론적영양지식을바탕으로손쉽게응용할수있는레시피등에대한적극적인영양교육프로그램이필요하다고사료된다. 본연구는여대생의영양섭취량이너무낮게조사되었고비만비율이낮아 BMI에따른영양소섭취량의차이를명확하게분석하지못한점과경남대재학하는일부여학생대상의결과이므로일반화하기는어려운한계가있어보다많은표본을대상으로지속적인연구가계속되어야할것이다. 요 본연구는경남마산에위치한경남대학교에재학중인식품영양전공여대생 (147 명 ) 과비전공여대생 (155 명 ) 의 BMI 에따른차이가있는지분석하고여대생들의식품선택에있어서올바른선택과균형잡힌식습관의정립을위해지속적이고체계적인영양교육을하는데기초자료를제공하고자신체계측, 신체이미지와식습관, 식사섭취빈도, 영양지식, 영양소섭취상태를평가하였으며결과를요약하면다음과같다. 1. 전체조사대상자의신장과체중은각각 161.5 cm, 53.2 약

314 식품영양전공과비전공여대생의 BMI 에따른식습관및영양상태 kg으로조사되었고전공여대생은 161.5 cm, 55.1 kg, 비전공여대생은 161.5 cm, 51.3 kg이었으며체중은유의한차이를보였다 (p < 0.001). 2. 조사대상자 57.3% 는자신의체형이보통이다고인식하였으며 37.7% 는뚱뚱하다고인식하였다. 전공여대생저체중군의 67.9% 가자신이보통이다, 14.3% 가자신이뚱뚱하다고평가하였으며정상체중군에속하면서 28% 가뚱뚱하다고인식하였으며과체중 / 비만군의 7.9% 가자신이보통이라고인식하는것으로조사되었고비전공여대생은저체중군의 59.2% 가자신이보통이다, 20.4% 가자신이뚱뚱하다, 정상체중군의 35.4% 가뚱뚱하다, 과체중 / 비만군의 20% 가자신이보통이다고인식하는것으로조사되었다. 식습관중평소거르는끼니에대한질문에서전체대상자의 77.2% 가아침을거르며평균식사시간은 10분 ~20분미만이전체대상자의 63.6% 로가장많았으며 20분이상은전공여대생과체중군이높았으며 10분미만은비전공여대생과체중군이가장높았다. 스트레스를받은후선호하는맛은전공, 비전공여대생모두매운맛, 단맛순으로조사되었다. 3. 조사대상자의영양지식점수를보면 20점만점에전체조사대상자 16.2 ± 2.4, 전공여대생 16.8 ± 2.2, 비전공여대생 15.6 ± 2.4으로유의한차이 (p < 0.001) 를보여전공여대생이비전공여대생에비해영양지식수준이높았으며식품섭취빈도합계는전체대상자중전공여대생이비전공여대생에비해전체적으로높았으나유의한차이는없었다. 4. 조사대상자의열량및영양소섭취상태를분석한결과나트륨, 비타민 B6, 콜레스테롤이외모든영양소섭취에서전공여대생의섭취가높은것으로조사되었으며칼슘 (p < 0.05), 아연 (p < 0.001), 비타민 C(p < 0.001), 비타민 E(p < 0.01) 는유의적으로높았다. 섭취열량의전체평균은 1208.9 ± 435.0 kcal, 전공여대생이 1234.0 ± 436.7 kcal, 비전공여대생 1185.2 ± 433.5 kcal로유의적이진않지만약간높게섭취하는것으로나타났다. BMI에따른유의적차이는없었으며전공여대생은저체중군 1342 kcal, 정상군 1183 kcal, 과체중 / 비만군 1261 kcal, 비전공여대생은각각 1176 kcal, 1194 kcal, 1132 kcal로조사되었다. 전공여대생에너지비율은당질 : 단백질 : 지질 = 57.6 : 16.6 : 28.2, 비전공여대생당질 : 단백질 : 지질 = 57.8 : 17.7 : 27.5이었으며특히전공여대생과체중 / 비만군이당질 : 단백질 : 지방 =58.9 : 14 : 28.4로에너지섭취에대한지방비율이가장높은경향을보였다. 식이섬유는전공, 비전공여대생의과체중 / 비만군이각각 10.2 g, 8.8 g 으로가장낮게섭취하였으며칼슘은전공, 비전공여대생각각 310.6 mg, 265.6 mg으로유의적인차이를보였으며특 히비전공여대생과체중 / 비만군 226.4 mg으로낮았다. 인섭취는전공여대생 583.2 mg, 비전공여대생 545.8 mg, 철분은각각 7.9 mg, 7.3 mg, 나트륨은각각 2298.8 mg, 2461.6 mg으로조사되었으며두그룹모두저체중군이각각 2608.6 mg, 3032.8 mg으로많이섭취하였다. 아연은전공여대생 5.9 mg, 비전공여대생 4.8 mg, 비타민 C는각각 53.3 mg, 36.7 mg, 엽산은각각 140 mg, 124 mg으로조사되었으며콜레스테롤각각 208 mg, 211 mg으로전공여대생저체중군 254 mg, 비전공여대생과체중 / 비만군이 260 mg으로가장높았다. 5. 조사대상자의상관분석결과 BMI와유의한양의상관관계 (p < 0.01) 를보인것은신체이미지, 영양지식점수, 체중이었다. 체중과신체이미지, 영양지식점수 (p < 0.01), 영양지식점수와인스턴트섭취횟수 (p < 0.05), 간식섭취횟수와지질 (p < 0.05), 당질과지질 (p < 0.01) 도양의상관관계를보였다. 이상의결과를종합해보면전공, 비전공여대생모두저체중이면서자신이보통이거나뚱뚱하다고인식하는비율이유의적으로높았으며전체적인영양지식점수는전공여대생이비전공여대생에비해유의적으로높았다. 이결과는비전공여대생에비해영양소섭취량과식품섭취빈도결과가양호한편이었지만우수한편은아니었으므로영양지식을알고있는것에비해식습관의실천으로잘옮겨지지않고있는문제점을시사한다. 여대생들에게식품선택에있어서의올바른선택과균형잡힌식습관의정립을위해지속적이고체계적인영양교육프로그램개발과교육이중요하다고사료된다. References Ahn BR, Park ES (2009): Perception of body weight control, life styles, and dietary habits according to the obesity index (OI) of female college students. J Korean Living Sci Assoc 18(1): 167-179 Ahn Y, Kim H, Kim K (2005): A study of weight control and associated factors among high school female students. Korean J Community Nutr 10(6): 814-824 Bowman SA (2002): Beverage choices of young females: changes and impact on nutrient intakes. J Am Diet Assoc 102(9): 1234-1239 Burton S, Creyer EH, Kees J, Huggins K (2006): Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. Am J Public Health 96(9): 1669-1675 Cheong SH, Kwon W, Chang KJ (2002): A comparative study on the dietary attitudes, dietary behaviors and diet qualities of food and nutrition major and non-major female university students. Korean J Community Nutr 7(3): 293-303

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