초등학생의 우유와 유제품 섭취와 기호도 -경기도 화성시 일부 초등학생 5~6학년 대상으로

Abstract

Efforts to have children consume milk continue across the world for the sufficient supply of calcium and protein. This study examines the frequency and amount of dairy milk and the recognition, acceptability, and knowledge of milk and dairy products by considering fifth- and sixth-graders in Hwaseong, Korea. The acceptability of milk and dairy products measured based on a five-point Likert-type scale was assessed to determine its correlations with breakfast frequency, the frequency of milk intake, and milk knowledge. According to descriptive statistics, 47% and 53% of the subjects were fifth- and sixth-graders, respectively, 53% and 47% were male and female, respectively, 45.3% and 51.2% had mothers in their thirties and forties, respectively, and 57% had working mothers. Breakfast frequency was 5.2 and 5.3 times per week, and milk and dairy intake was 4.6 times. The milk knowledge score was 5.3 out of 10 points. The average daily intake of milk was a cup (55.1%), and a vast majority preferred white milk (68.6%). Ice cream bar type (4.49 points) and cone type (4.48 points) showed the highest acceptability, and breakfast frequency was positively correlated with white milk and cheddar cheese (p<0.01). Daily milk intake frequency was positively correlated with white milk and fortified milk. Milk knowledge was positively correlation with white milk, fortified milk, functional yogurt (p <0.05), fermented milk, and cheese (p<0.01). The higher the breakfast frequency, the more likely the intake of white milk (p<0.01). An increase in milk intake increased milk knowledge (p<0.05). The higher the level of knowledge, the more likely the intake of fortified milk and the frequency of milk intake. These results suggest that school lunch milk may increase awareness and milk intake through continuing education in milk knowledge. High acceptability scores for white milk, fortified milk, and fermented milk indicate their suitability for school milk consumption.