The Prevalence and Factors Related to Food Consumption Behaviors of Junior High School students of Kamalasai School, Kamalasai District, Kalasin Province
Keywords:
Prevalence, Health literacy, Food consumption behaviorsAbstract
This research study is an analytical research with a cross-sectional education model The objective of the study was to study the prevalence and factors related to food consumption behaviors of Junior High School students of Kamalasai School, Kamalasai District, Kalasin Province. By simple random method the random sample consisted of 262 people. The instrument was a questionnaire. The quality of the equipment was checked. Content accuracy and reliability Data were analyzed using descriptive, multiple logistic regression. The results found that 47.3 percent had a health literacy on food consumption in overall was at a medium level (x̄=2.35, S.D.=0.54). When considering from each aspect, participants had medium level cognitive understanding (x̄=2.73, S.D.=0.33) accessing health data and services, most had a medium level ( x̄=2.16, S.D.=0.62). communication skills, most had a medium level (x̄=2.12, S.D.=0.58) In decision-making aspect, most had a medium level (x̄=2.30, S.D.=0.62). In the aspect of media-literacy, most had a medium level (x̄=2.70, S.D.=0.46). In self-management aspect, it was at a medium level (x̄=2.10, S.D.=0.46). The result of the prevalence and factors that has a relation between health literacy and good food consumption behaviors found that health data and health services (AOR=2.30, 95%CI=1.40-3.84; P-value<0.001). Moreover, those with self-management had 1.85 times better than those with poor self-management (AOR=1.85, 95%CI=1.13-3.04; P-value=0.014) and Receiving useful food information through television advertisements (AOR=1.55, 95%CI=1.94-2.54;p-value=0.002). There should be a promotion of good self-management for promoting good health of the Junior High School students. Utilization of research results: create a project or provide knowledge, such as television media, in order to increase the ability to access food intake to benefit the body.
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