The Correlation Between Food-Based Dietary Guidelines and Food Ordering Decisions through Online Applications of High School Students in the Secondary Educational Service Area Office 1, under the New Normal
Keywords:Food-Based Dietary Guidelines, Food Ordering Decision Process, Online Application, New Normal, BKK
This research studies the importance of levels of Food-Based Dietary Guidelines affecting food ordering through online applications, and the relationship between Food-Based Dietary Guidelines and the food ordering decision process through online applications of high school students in the Secondary Educational Service Area Office 1 under the new normal. This study entailed quantitative research. The sample was 400 high school students at an extremely large secondary school under the Secondary Educational Service Area Office 1, Bangkok. The sample ordered food at least once through online applications. A questionnaire was used as a research instrument for data collection. The sample was selected based on a stratified random sampling. Data were then analyzed using statistics, including mean, standard deviation, and Pearson's correlation coefficient. The analytic results indicated that the overall importance level of Food-Based Dietary Guidelines affecting food ordering through online applications under new normal was at the moderate level. When individual aspects were considered, seven items were at the high level, one item was at the low level, and one item was at the lowest level. The results of analyzing the relationships between Food-Based Dietary Guidelines and the food ordering decision process through online applications indicated that two variables had low level negative relationships. When individual aspects were considered, four items had low level positive relationships, namely consumption of clean, uncontaminated food, followed by consumption of a lot of vegetables, regular consumption of fruits, consumption of fish, lean meats, eggs and legumes, and proper consumption of fat-containing foods. Five items with negative low level relationships included 1) avoidance of very sweet and salty foods, 2) consumption of a wide variety of nutritious foods from the five groups and body weight control, 3) proper milk drinking to meet milk requirements at each age, 4) abstaining or reducing alcohol-containing beverages, and 5) eating rice as the main food with carbohydrate foods for some meals.
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