ความสัมพันธ์ระหว่างรูปแบบการดำเนินชีวิตกับพฤติกรรมการบริโภคอาหารเพื่อสุขภาพของนักศึกษาชั้นปีที่ 1 มหาวิทยาลัยราชภัฏสุราษฎร์ธานี

Korrakoch  Peecoothang; Kanyarat  Chukaew; Kittiya  Kaewta; Tapanee  Chuenaim; Poonsak Boonyoung

Authors

Korrakoch Peecoothang Faculty of Science and Technology, Surat Thani Rajabhat University
Kanyarat Chukaew Faculty of Science and Technology, Surat Thani Rajabhat University
Kittiya Kaewta Faculty of Science and Technology, Surat Thani Rajabhat University
Tapanee Chuenaim Faculty of Science and Technology, Surat Thani Rajabhat University
Poonsak Boonyoung Faculty of Science and Technology, Surat Thani Rajabhat University

Keywords:

Consumption behavior, Healthy food, Life style

Abstract

This survey study aimed to assess the food consumption behaviors and to determine the relationship between lifestyle and healthy food consumption behavior among first-year students at Surat Thani Rajabhat University. A group of 379 first-year students at Surat Thani Rajabhat University was conducted using a simple random sampling method. Data were collected using questionnaires on food consumption behaviors of first-year students at Surat Thani Rajabhat University. The data were analyzed, including descriptive statistics, frequency, percentage, mean and standard deviation. The relationships between lifestyles with healthy food consumption behavior was determined using the Pearson's correlation coefficient.

The results revealed healthy food consumption behaviors of the first-year students at Surat Thani Rajabhat University as most chose to eat food was free from flies was 4.66 on average, followed by opting to eat food that was put in clean and safe containers with 4.56 on average. The least favored choice was food that had color added to it which made it more appetizing with 2.72 on average. The analysis of the relationships between lifestyles that classified by activities related to healthy food consumption, it showed there was a correlation with an r value of .654 (p <.001) classified by interests related to healthy food consumption with an r value of .482 (p <.001) classified by opinions, and related to healthy food consumption, the r value is .236 (p <.001). We suggest for next studies should incorporate health behavior theory into a conceptual framework. Data analysis should analyze by multivariate or a qualitative study should be performed.

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