Food Consumption Behaviors, Fruits and Vegetables Among School-aged Children in Chiang Rai Province
Keywords:
access to food source, food consumption behavior, eating vegetables and fruits, school-aged childrenAbstract
Appropriate food consumption behaviors, eating enough fruits and vegetables, and access to food sources are important factors to nutritional status and well-being of school-age children. This research aimed to explore food sources and eating vegetables and fruits of school-age children in Chiang Rai Province. The samples were 1,467 students under Chiang Rai Provincial Primary Education Office. They studied in 1st semester academic year 2018. Stratified random sampling was used to collect data. Data were collected by a food consumption behavior, eating vegetable and fruit tool (semi-Food Frequency Questionnaire; semi-FFQ). The reliability of the instruments was .96. Data were analyzed using descriptive statistics.
The results revealed that:
- 54.1 percent of the samples were outside the municipality. Food sources that were most easily accessible were community stores. Additionally, the sources of main food were markets.
- Students had food consumption behaviors in high frequencies and quantities as follows: High-sugar foods such as desserts that made from egg yolks as 16.0% and sweet-brewed beverages as 14.2%. High-sodium foods were instant noodles as 45.9% and processed meat as 40.1%. High-fat foods were fried eggs as 51.0%, omelets as 50.1%, and fried porks, fried meats and fried fishes 49.6%. High fat and sugar were coconut milk or milk ice creams 38.6%. High fat, sugar and sodium foods were crunchy snacks 60.4% and fast foods 12.8%.
- Eating vegetables and fruits found that students had eating behaviors in high frequencies and quantities as follows: The most were cooked vegetables 34.0%. The followings were vegetables used with fruits, tubers, and roots such as tomatoes, carrots and pumpkins 26.8%. Seasonal fruits such as rambutans, mangosteens, and oranges were 28.7%, and local fruits such as papayas and bananas were 23.4%.
The results of this study will be important information in planning and developing policies and various projects for students in order to have nutritional status according to the criteria and continue to achieve well-being.
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