Korean J Community Nutr.  2011 Jun;16(3):324-336. 10.5720/kjcn.2011.16.3.324.

Changes in Food and Nutrient Intakes of College Students between 1999 and 2009

• Jang HB
• Lee HY
• Han YH
• Song J
• Kim KN
• Hyun T

• KMID: 2265167
• DOI: http://doi.org/10.5720/kjcn.2011.16.3.324

Abstract

The purpose of the study was to examine the changes of food and nutrient intakes of college students between 1999 and 2009. Dietary survey of 169 college students was conducted by a 24-hour recall method for three days in 2009. Food and nutrient intakes in 2009 were compared with the data from 106 students collected by the same methods in 1999. The intakes of cereals & grain products and vegetables in 2009 were lower than those of 1999, but the intakes of meats, eggs, milk & milk products, and manufactured food were higher. The intake of rice per person decreased greatly from 452.2 g in 1999 to 351.4 g in 2009 in males, and from 306.9 g to 237.2 g in females. While the intakes of protein, fat, thiamin, niacin, vitamin B6, phosphorus, potassium, zinc, and cholesterol were significantly higher, the intakes of dietary fiber were significantly lower in 2009 compared to 1999 both in males and females. The nutrients consumed less than the Recommended Intakes were vitamin A, riboflavin, vitamin C, and calcium in males and additionally folate, iron, and zinc in females in both 1999 and 2009. The ratio of carbohydrate, protein and fat as energy was 61 : 15 : 24 and 60 : 14 : 26 in 1999, and 54 : 16 : 30 and 56 : 15 : 29 in 2009 in males and females respectively, showing that carbohydrate intake decreased and fat intake increased greatly. Our data suggest that nutrition education is necessary for college students to help them consume more vegetables and fruits and less fat and cholesterol.

Keyword

college students; food intake; nutrient intake; dietary survey

MeSH Terms

Ascorbic Acid
Calcium
Edible Grain
Cholesterol
Dietary Fiber
Eating
Eggs
Female
Folic Acid
Fruit
Humans
Iron
Male
Meat
Milk
Niacin
Ovum
Phosphorus
Potassium
Riboflavin
Vegetables
Vitamin A
Vitamin B 6
Zinc
Ascorbic Acid
Calcium
Cholesterol
Folic Acid
Iron
Niacin
Phosphorus
Potassium
Riboflavin
Vitamin A
Vitamin B 6
Zinc

Figure

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  Fig. 1 Comparison of food source consumed by the subjects

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  Fig. 2 Percentages of energy from carbohydrate, protein, and fat.

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  Fig. 3 Nutrient intakes of male students as percentages of Recommend Intakes. 1) Energy intake was compared with Estimated Energy Requirement. *: p < 0.05, **: p < 0.01, ***: p < 0.001 Significantly different between 1999 and 2009 by t-test

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  Fig. 4 Nutrient intakes of female students as percentage of Recommend Intakes. 1) Energy intake was compared with Estimated Energy Requirement *: p < 0.05, **: p < 0.01, ***: p < 0.001 Significantly different between 1999 and 2009 by t-test

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  Fig. 5 Percentages of male students whose intake of selected nutrient was less than Estimated Average Requirement. 1) Estimated Energy Requirement was used for energy *: p < 0.05, **: p < 0.01: Significantly different by χ2-test

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  Fig. 6 Percentages of female students whose intake of selected nutrient was less than Estimated Average Requirement. 1) Estimated Energy Requirement was used for energy **: p < 0.01: Significantly different by χ2-test

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