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Food Consumption Behaviors of Third-Year to Fifth-Year Medical Students at the Faculty of Medicine Vajira Hospital |
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| รหัสดีโอไอ | |
| Creator | 1. Kan Limsirisawt 2. Kobtun Khongthanarat 3. Napat Wongmat 4. Teerapat Kuntolbut 5. Premanan Sinchaipanit 6. Atawee Tangpontirak 7. Sumittra Muangkhoua |
| Title | Food Consumption Behaviors of Third-Year to Fifth-Year Medical Students at the Faculty of Medicine Vajira Hospital |
| Publisher | Text and Journal Publication |
| Publication Year | 2563 |
| Journal Title | Vajira Medical Journal |
| Journal Vol. | 64 |
| Journal No. | 2 |
| Page no. | 133-144 |
| Keyword | food consumption behaviors, attitudes towards food consumption |
| URL Website | https://tci-thaijo.org/index.php/VMED |
| Website title | Vajira Medical Journal (วชิรเวชสาร) |
| ISSN | 0125-1252 |
| Abstract | Objective: To study the food consumption behaviors, attitudes towards food consumption and factors relating to food consumption behaviors of third-year to fifth-year medical students at the Faculty of Medicine Vajira Hospital. Methods: The study design was cross-sectional descriptive study. The data were collected by questionnaires. The samples were a total of 170 third-year to fifth-year medical students, Faculty of Medicine Vajira Hospital, Navamindradhiraj University, academic year 2016. Data were analyzed by using frequency, percentage, mean, standard deviation, median, interquartile range, Mann-Whitney U Test, and Kruskal-Wallis Test, p-value less than 0.05 was considered statistically significant. Results: The food consumption behaviors of medical students had a moderate level (84.1%), good level (15.9%). The attitudes towards food consumption had a good level (60.0%), moderate level (38.2%), and low level (1.8%). Class times start, age, and attitudes towards food consumption were factors associated with food consumption behaviors at the 0.05 significant level. Conclusion: The food consumption behaviors of medical students had a moderate level and attitudes towards food consumption had a good level. Medical students had class times start, age, and attitudes towards food differed were different in food consumption behaviors. These findings should be used to promote appropriate food consumption behaviors of medical students. |
