산업체 남성 근로자의 영양지식 및 영양교육 필요성

Abstract

The purpose of this study was to ascertain the necessity of nutrition education for male industrial workers, based on their level of knowledge about nutrition, thereby providing basic data for nutrition education at the industrial level that can induce workers to improve their nutritional status and commit to a desirable diet. This study used a questionnaire to survey 320 industrial workers from five companies in Busan. The participants were surveyed from July 16 to July 31, 2012, after which data from 310 of the subjects were analyzed. The data were statistically processed using SPSS WIN 18.0 by conducting frequency analyses, χ²-test, t-test, one-way ANOVA, and Duncan's multiple range test. The results of this study are as follow. 1. In terms of the percentage of correct answers for the items that tested the subjects’ knowledge about nutrition, ‘Iron deficiency is likely to lead to anemia’(91.0%) showed the highest percentage, while ‘Protein is an energy source needed for physical activity’(16.1%) had the lowest percentage. The majority of the subjects responded that they did not know the answer to the item ‘Fat generates 4kcal of energy per 1g’(57.1%). 2. The score for nutrition knowledge was 10.97/20.00points. Scores were significantly(p<0.01) higher for subjects who were in their twenties than subjects in the other age groups subjects who had earned a bachelors’ degree or higher scored significantly(p<0.001) higher than subjects with a middle school or high school diploma subjects who were whiter-collar worker scored significantly(p<0.001) higher than subjects who were blue-collar worker and subjects with experience of nutrition education scored significantly(p<0.001) higher than subjects with no experience. 3. The score for the necessity of nutrition education was 3.60/5.00points, while the score for in-company nutrition education was 3.55/5.00points. The scores did not significantly vary depending on the subject’s age, job type, health status, disease, and experience of nutrition education. 4. Regarding the score for the necessity of each theme of nutrition education, ‘Balanced eating habits’ showed the highest score, followed by ‘Food safety’, ‘Diet therapy related to a disease’, ‘Food hygiene and food poisoning prevention’, and ‘Dietary guidance depending on the results of medical check-up’. 5. In terms of the frequency of nutrition education, 29.0% of the subjects considered ‘Once every six months’ to be desirable, while 25.8% and 21.0% considered ‘Once a year’ and ‘Once every three months’ to be desirable, respectively. 6. The use rate of mass media as a means of acquiring nutrition information was significantly(p<0.001) higher in subjects who were in their fifties than it was in the other age groups it was also significantly(p<0.05) higher in subjects with a high school diploma than it was in the other groups, and it was significantly(p<0.001) higher in blue-collar worker than in whiter-collar worker. According to the results, the subjects showed a high percentage of correct answers to items about general nutrition knowledge, while they showed a low percentage regarding items about specific knowledge, which indicates the necessity for professional nutrition education. Moreover, when provided to industrial workers, nutrition education should be delivered by experts by taking the characteristics of the workers into consideration. Considering the workers’ low scores for nutrition knowledge and low levels of awareness of the necessity of nutrition education, employees should be encouraged to improve their nutritional status and commit to a desirable diet so that they can maintain their health by raising their awareness about the importance of nutrition and health.