Research Article | OPEN ACCESS
Research on the Attention Degree in the Pre-packaged Food Ingredients: An Empirical Analysis from College Students in Physical Education
Liang Chen, Hong Luo, Yuanping Chen, Shaoyong Wan and Jianjun Long
Department of P.E., Jinggangshan University, Ji'an 343009, Jiangxi, China
Advance Journal of Food Science and Technology 2015 12:931-934
Received: July 24, 2015 | Accepted: August 18, 2015 | Published: October 05, 2015
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,
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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.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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