Abstract

In this study, we research on the degree of pre packaged food ingredients concern based on college students majoring in Physical Education. We find out that reasonable diet and prevent chronic diseases and improve athletic performance has important practical significance. Through questionnaire survey of 158 college students majoring in physical education, the relevant data were obtained and we also make the reliability and validity test. The result shows that college students mainly concern about the food ingredients as energy, protein, fat, carbohydrate, sugar, dietary fiber and sodium. At the same time, we found that gender, household registration, grade and training time are the factors that affect the college students' attention to the pre packaged food ingredients. Results show that female's attention on food ingredients degree was significantly higher than male, non rural household was significantly higher than rural household, grade 3-4 students in university was significantly higher than that in grade 1-2 and the students whose training period is more than 6 years was significantly higher than others.

Keywords:

Comprehensive ability, network questionnaire, physical education teacher, pre-packaged food,

References

1. Brian, W., A. Tal and A. Brumberg, 2014. Ingredient-based food fears and avoidance: Antecedents and antidotes. Food Qual. Prefer., 38: 40-48.
   CrossRef    
2. Chen, Y., 2012. Understanding of food nutrition label pilot scientific and healthy living standards. Chinese Health Stand. Manage., 5: 77-79.
   
3. Dalton, S.M.C., Y.C. Probst, M.J. Batterham and L.C. Tapsell, 2014. Compilation of an Australian database of manufactured and packaged food products containing wholegrain ingredients. J. Food Compos. Anal., 36(1-2): 24-34.
   CrossRef    
4. Guo, C. and G. Pan, 2012. Some thoughts on the daily supervision of pre packaged food--a discussion on the supervision of pre packaged food labels. Chinese Bus. Admin. Res., 12: 47-49.
   
5. Liu, Z. and T. Lin, 2011. Pre packaged food daily supervision of a few thinking: On the pre packaged food product labels regulatory. Mod. Food Sci. Technol., 5: 580-583.
   
6. Mister, S. and J. Hathcock, 2012. Under the law, FDA must grant different standards for new dietary ingredients and food additives. Regul. Toxicol. Pharm., 62(3): 456-458.
   CrossRef    PMid:22310217    
7. Oddvin, S. and H. Martin, 2013. Effects of food ingredients and oxygen exposure on premature browning in cooked beef. Meat Sci., 93(1): 105-110.
   CrossRef    PMid:22922084    
8. Wu, L., 2012. Sino Japanese experts jointly promote the implementation of the system of nutrition. Chinese Foreign Food, 3: 71-73.
   
9. Zhou, Z., 2011. Definition of pre packaged food from the new standard. Jiangxi Food Ind., 3: 7-8.
   

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.