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Original Article

Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region

Osong Public Health and Research Perspectives 2018;9(6):299-308.
Published online: November 30, 2018

Nutrition Education, Graduate School of Education, Kyonggi University, Suwon, Korea

*Corresponding author: Seong Yeong Kim, Nutrition Education, Graduate School of Education, Kyonggi University, Suwon, Korea, E-mail: ksyeong@kyonggi.ac.kr
• Received: July 31, 2018   • Revised: October 10, 2018   • Accepted: October 16, 2018

Copyright ©2018, Korea Centers for Disease Control and Prevention

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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  • Caffeine intake and its association with nutrition, sleep, and physical activity among schoolchildren in the United Arab Emirates: a national cross-sectional study
    MoezAlIslam E. Faris, Eman Rashid Saif, Eman Ali Turki, Dana N. Abdelrahim, Salma Abu-Qiyas, Katia Abi Shihab, Falak Zeb, Haydar Hasan, Mona S. Hashim, Hadia M. Radwan, Farah Naja, Leila Cheikh Ismail, Tareq M. Osaili, Hanin Kassem, Radhiya Al Rajaby, Kha
    European Journal of Nutrition.2024; 63(2): 549.     CrossRef
  • TINGKAT PENGETAHUAN EFEK KONSUMSI KAFEIN DAN ASUPAN KAFEIN PADA MAHASISWA
    Sarah Stephanie Br Ginting, Yunisa Astiarani, Bryany Titi Santi, Vetinly Vetinly
    Journal of Nutrition College.2022; 11(4): 264.     CrossRef
  • Caffeine Consumption in a Group of Adolescents from South East Poland—A Cross Sectional Study
    Ewa Błaszczyk-Bębenek, Paweł Jagielski, Małgorzata Schlegel-Zawadzka
    Nutrients.2021; 13(6): 2084.     CrossRef

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Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region
Osong Public Health Res Perspect. 2018;9(6):299-308.   Published online December 31, 2018
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Osong Public Health Res Perspect. 2018;9(6):299-308.   Published online December 31, 2018
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Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region
Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region

Demographic characteristics of respondents, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) Total (n = 310) χ2 p
Gender 18.582 < 0.001
 Male 97 (46.6) 74 (72.5) 171 (55.2)
 Female 111 (53.4) 28 (27.5) 139 (44.8)

Grade (y) 5.813 0.055
 First 75 (36.1) 24 (23.5) 99 (31.9)
 Second 70 (33.7) 36 (35.3) 106 (34.2)
 Third 63 (30.3) 42 (41.2) 105 (33.9)

BMI (kg/m2) 0.608 0.895
 Underweight (< 18.5) 54 (26.0) 24 (23.5) 78 (25.2)
 Normal (18.5–22.99) 119 (57.2) 63 (61.8) 182 (58.7)
 Overweight (23–25) 18 (8.7) 8 (7.8) 26 (8.4)
 Obese (> 25) 17 (8.2) 7 (6.9) 24 (7.7)

Data are presented as n (%).

p-values are calculated by chi-square test.

General nutritional knowledge and dietary behavior, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) t p
Nutritional knowledge 6.45 ± 2.20* 6.00 ± 3.25 1.270 0.206
 1. Carbohydrates and lipids have the same energy. 0.69 ± 0.46 0.61 ± 0.66 1.090 0.277
 2. Protein is a nutrient that forms muscle and blood. 0.70 ± 0.46 0.74 ± 0.63 −0.606 0.545
 3. Fresh vegetables and fruits are good vitamin sources. 0.88 ± 0.32 0.86 ± 0.56 0.364 0.716
 4. Eating sufficient lunch and dinner can compensate for skipping breakfast. 0.81 ± 0.40 0.79 ± 0.60 0.207 0.836
 5. High-calorie foods have high nutrition density. 0.87 ± 0.34 0.78 ± 0.61 1.331 0.185
 6. Instant foods are healthy. 0.87 ± 0.34 0.75 ± 0.44 2.540 0.012
 7. Hamburgers, pizza, and chicken are excellent sources of vitamins and minerals. 0.85 ± 0.36 0.75 ± 0.44 2.120 0.035
 8. No matter how many sugar-free beverages I drink, I won’t gain weight. 0.78 ± 0.41 0.73 ± 0.45 1.101 0.272

Dietary behavior 21.11 ± 4.18 21.04 ± 4.71 0.135 0.892
 1. I eat three meals every day. 3.93 ± 1.21 3.67 ± 1.33 1.705 0.090
 2. I regularly eat three meals every day. 3.70 ± 1.03 3.58 ± 1.08 0.978 0.329
 3. I never overeat. 3.32 ± 0.94 3.45 ± 0.98 −1.159 0.247
 4. I always eat slowly. 3.25 ± 0.99 3.27 ± 1.04 −0.163 0.871
 5. I eat a balanced diet every day 3.37 ± 0.94 3.50 ± 1.06 −1.140 0.255
 6. I eat enough vegetables and fruits every day. 3.54 ± 0.98 3.57 ± 1.08 −0.247 0.805

Data are presented as mean ± SD.

p-values are calculated by independent t test.

*Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Bone disease-related nutritional knowledge and dietary behavior, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) t p
Nutritional knowledge 2.75 ± 1.26* 2.39 ± 1.33 2.275 0.024
 1. Vitamin D helps with absorption of calcium. 0.64 ± 0.48 0.53 ± 0.50 1.921 0.056
 2. Generally, calcium-rich foods are high in cholesterol. 0.55 ± 0.50 0.57 ± 0.50 −0.341 0.733
 3. Carbonated beverages are harmful to bone health. 0.84 ± 0.37 0.67 ± 0.47 3.275 0.001
 4. Milk and dairy products are rich in calcium, to prevent osteoporosis. 0.71 ± 0.45 0.63 ± 0.49 1.462 0.145

Dietary behavior 12.56 ± 3.16 12.70 ± 3.53 −0.348 0.728
 1. I eat milk and dairy products every day. 3.13 ± 1.13 3.37 ± 1.23 −1.761 0.079
 2. I frequently eat anchovies and dried white fish. 2.78 ± 1.21 2.88 ± 1.14 −0.723 0.470
 3. I frequently eat soy products (tofu and so on). 3.27 ± 1.12 3.23 ± 1.16 0.320 0.749
 4. I frequently eat seaweed (laver, sea mustard, and so on). 3.39 ± 0.98 3.22 ± 1.17 1.256 0.211

Data are presented as mean ± SD.

p-values are calculated by independent t test.

*Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Cardiovascular disease-related nutritional knowledge and dietary behavior, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) t p
Nutritional knowledge 2.45 ± 0.95* 2.27 ± 1.39 1.160 0.248
 1. Obese people are susceptible to hypertension and cardiovascular disease. 0.02 ± 0.15 0.07 ± 0.25 −1.632 0.105
 2. Salty foods can cause hypertension. 0.83 ± 0.38 0.75 ± 0.43 1.534 0.127
 3. Breads and sweets do not contain any sodium. 0.80 ± 0.40 0.70 ± 0.46 1.903 0.059
 4. Dietary fiber and low-salt foods are good for hypertension. 0.80 ± 0.40 0.68 ± 0.47 2.241 0.026

Dietary behavior 12.68 ± 2.80 12.31 ± 3.13 1.046 0.296
 1. I eat foods that are as bland as possible. 2.82 ± 1.00 2.77 ± 1.04 0.164 0.726
 2. I avoid salted fish and pickled vegetables 3.37 ± 1.01 3.18 ± 0.98 1.565 0.119
 3. I eat only the solid ingredients of soups. 3.13 ± 1.08 3.11 ± 1.06 0.169 0.866
 4. I avoid adding salt or soy sauce at every meal. 3.37 ± 1.06 3.25 ± 1.01 0.911 0.363

Data are presented as mean ± SD.

p-values are calculated by independent t test.

*Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Sleep disorder-related nutritional knowledge and dietary behavior, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) t p
Nutritional knowledge 1.97 ± 1.19* 1.92 ± 1.52 0.261 0.794
 1. Tryptophan is a raw material in serotonin that is good for deep sleep. 0.25 ± 0.44 0.35 ± 0.59 −1.489 0.138
 2. Obesity disturbs deep sleep. 0.59 ± 0.49 0.58 ± 0.60 0.126 0.900
 3. Caffeinated foods (coffee, Coke, and so on.) prevent deep sleep. 0.80 ± 0.40 0.70 ± 0.46 1.997 0.047
 4. Magnesium-rich foods help physical and mental stability. 0.32 ± 0.47 0.29 ± 0.46 0.498 0.619

Dietary behavior 13.11 ± 2.68 12.58 ± 2.96 1.574 0.117
 1. I frequently eat shiitake mushrooms, eggs, and salmon. 3.32 ± 0.97 3.37 ± 1.01 −0.464 0.643
 2. I eat whole-grain rice instead of white rice. 3.07 ± 1.15 3.06 ± 1.17 0.061 0.952
 3. I frequently eat nuts (almonds, walnuts, and so on). 2.96 ± 1.03 2.89 ± 1.08 0.548 0.584
 4. I avoid caffeinated foods before sleep. 3.76 ± 1.19 3.25 ± 1.07 3.622 <0.001

Data are presented as mean ± SD.

p-values are calculated by independent t test.

*Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Stomach disorder-related nutritional knowledge and dietary behavior, by caffeine intake level.

Variables Low intake (n = 208) High intake (n = 102) t p
Nutritional knowledge 2.07 ± 1.41* 1.89 ± 1.36 1.039 0.300
 1. A high fat diet can cause stomach disorders. 0.61 ± 0.49 0.57 ± 0.50 0.624 0.533
 2. Vitamin A is essential for cell reproduction in the stomach. 0.41 ± 0.49 0.41 ± 0.49 −0.052 0.958
 3. Carbonated beverages (Coke, cider, and so on) help digestion. 0.51 ± 0.50 0.40 ± 0.49 1.878 0.062
 4. Highly caffeinated beverages can cause hyperacidity. 0.54 ± 0.50 0.51 ± 0.50 0.474 0.636

Dietary behavior 10.93 ± 2.60 11.17 ± 2.60 −0.760 0.448
 1. I avoid pungent and spicy foods. 2.74 ± 1.11 2.77 ± 1.08 −0.292 0.770
 2. I avoid hot-temperature foods. 2.84 ± 0.95 3.23 ± 0.95 −3.373 0.001
 3. I avoid oily and fried foods. 2.55 ± 1.00 2.59 ± 0.93 −0.299 0.765
 4. I avoid drinking water during meals. 2.80 ± 1.28 2.58 ± 1.07 1.629 0.105

Data are presented as mean ± SD.

p-values are calculated by independent t test.

*Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Association of caffeine intake, general characteristics, nutritional knowledge, and dietary behavior.

Variables Crude Model*

OR (95% CI) p OR (95% CI) p
Gender
 Male 3.024 (1.810–5.052) < 0.001 - -
 Female 1

Grade (y)
 First 0.480 (0.263–0.877) 0.017 - -
 Second 0.771 (0.440–1.351) 0.364 - -
 Third 1

BMI (kg/m2)
 Underweight (< 18.5) 1.079 (0.396–2.943) 0.881 - -
 Normal (18.5–22.99) 1.286 (0.506–3.264) 0.597 - -
 Overweight (23–25) 1.079 (0.321–3.626) 0.902 - -
 Obese (> 25) 1

Nutrition knowledge score
 Low (< 14 points) 1.622 (0.917–2.870) 0.097 1.608 (0.885–2.924) 0.119
 Medium (15–19 points) 0.839 (0.453–1.552) 0.575 0.969 (0.510–1.841) 0.924
 High (> 19 points) 1 1

Dietary behavior score
 Low (< 66 points) 0.746 (0.233–2.384) 0.621 0.587 (0.170–2.036) 0.402
 Medium (66–88 points) 0.475 (0.153–1.475) 0.198 0.440 (0.132–1.464) 0.181
 High (> 88 points) 1 1

Total scores for nutrition knowledge and dietary behavior were divided into low, medium, and high groups, including scores for general information, bone disease, cardiovascular disease, sleep disorders, and stomach disorders according to caffeine intake level. p-values calculated by logistic regression analysis.

*Adjusted model for gender and grade in nutritional knowledge and dietary behavior scores.

OR = odds ratio; CI = confidence interval.

Table 1 Demographic characteristics of respondents, by caffeine intake level.

Data are presented as n (%).

p-values are calculated by chi-square test.

Table 2 General nutritional knowledge and dietary behavior, by caffeine intake level.

Data are presented as mean ± SD.

p-values are calculated by independent t test.

Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Table 3 Bone disease-related nutritional knowledge and dietary behavior, by caffeine intake level.

Data are presented as mean ± SD.

p-values are calculated by independent t test.

Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Table 4 Cardiovascular disease-related nutritional knowledge and dietary behavior, by caffeine intake level.

Data are presented as mean ± SD.

p-values are calculated by independent t test.

Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Table 5 Sleep disorder-related nutritional knowledge and dietary behavior, by caffeine intake level.

Data are presented as mean ± SD.

p-values are calculated by independent t test.

Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Table 6 Stomach disorder-related nutritional knowledge and dietary behavior, by caffeine intake level.

Data are presented as mean ± SD.

p-values are calculated by independent t test.

Values are calculated as follows: correct, 1 point; incorrect, 0 points.

Values are calculated as follows: strongly-disagree, 1 point; disagree, 2 points; neutral, 3 points; agree, 4 points; completely agree, 5 points.

Table 7 Association of caffeine intake, general characteristics, nutritional knowledge, and dietary behavior.

Total scores for nutrition knowledge and dietary behavior were divided into low, medium, and high groups, including scores for general information, bone disease, cardiovascular disease, sleep disorders, and stomach disorders according to caffeine intake level. p-values calculated by logistic regression analysis.

Adjusted model for gender and grade in nutritional knowledge and dietary behavior scores.

OR = odds ratio; CI = confidence interval.