Abstract
Objectives
This study aimed to explore the perceived barriers to fruit and vegetable intake among Korean young adults in their 20s, and the potential to increase it.
Methods
An on-line survey was conducted from February 18th to 24th, 2020 to a total of 1, 277 Korean young adults in their 20s. An on-line survey questionnaire was developed to assess respondents’ preference, acceptance, perceived daily intake level of fruit and vegetables, and perceived barriers in each step from planning, purchasing, storing, to preparation/cooking. Descriptive statistics were calculated, and significant differences in fruit and vegetable consumption (i.e., preference, acceptance perceived daily intake level) were measured according to respondents’ socio-demographic characteristics (gender, education level. income level, and type of household) by using t-tests and ANOVA. Significant differences in perceived barriers were analyzed across three groups (low, medium, and high) based on perceived daily intake level of fruit and vegetables. Multiple linear regression analyses, adjusted for gender, income/education level and household type, were performed to examine the associations between barriers and perceived daily intake level of fruit and vegetables.
Results
On an average, preference and acceptance exceeded perceived daily intake level of both fruit and vegetables. The perceived daily intake level of both fruit and vegetables were significantly lower in female, low-income, and single-person household groups. The perceived barriers to each step from menu through preparation/cooking were rated significantly higher in low-intake groups of both fruit and vegetables. The results of multiple regression analyses revealed that menu planning was the major barrier to both fruit and vegetable consumption, followed by storing.
Conclusions
This study suggests that future interventions address perceived barriers associated with menu planning and storing of both fruit and vegetables to boost the consumption among Korean young adults. Special attention needs to be paid to those who are female, with lower incomes, and living in single-person households.
Funding Sources
This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT).
Dietary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude
