Factors affecting the correlation between food-based dietary guidelines and food ordering through online applications of high school students in the secondary educational service area office 1 under new normal

Abstract

The objectives of this research were 1) to investigate food ordering behavior through online applications, 2) to study Food-Based Dietary Guidelines affecting food ordering through online applications, 3) to study decision-making process affecting the process of choosing to order food through online applications, 4) to compare decisionmaking process for food ordering through online applications, classified by personal factors and 5) to study the relationship between Food-Based Dietary Guidelines and food ordering decision-making process through online applications of high school students in the Secondary Educational Service Area Office 1 under new normal. This study was a quantitative research. The sample was 400 high school students at extralarge secondary school under the Secondary Educational Service Area Office 1, Bangkok. The sample had at least once to order food through online applications. A questionnaire was used as a research instrument for data collection. Data were then analyzed using statistics, including frequency, percentage, mean, standard deviation, t-Test and F-Test and Pearson's correlation coefficient. The results of this research indicated that most of the respondents werefemale, aged 16, currently studying at Mathayomsuksa 4 level and under the schoolgroup 1. In terms of food ordering behavior through online applications under the newnormal, it was found that the students used to order food through the online GrabFood application the most. The most ordered food was savory food and paid attention to the cleanliness of food and the safety of the selected food as well as the freshness of the food. The food was mostly ordered on Sundays. The average cost was about 101-200 baht per time. The respondents made their own decisions to buy food and the reason for deciding to order food was to have the food delivered quickly. For the importance of Food-Based Dietary Guidelines affecting food orderingthrough online application under a new normal. Overall importance level of Food-Based Dietary Guidelines affecting food ordering decision through online applicationsunder new normal was at the moderate level. When considering each aspect, sevenitems were at a high level, one item was at low level, and the other one is at thelowest level. The level of importance of the decision-making process affecting theselection of online food ordering applications under the new lifestyle base was foundthat the overall importance was at a high level. For each aspect, it was found at thehighest level in 2 aspects and at a high level in 3 aspects. The results of the comparisonof the decision-making process for food ordering through online applications under the new normal classified by personal factors, it was found that the respondents with different gender and affiliated school had different decision for food ordering through online applications with a statistical significance level of 0.05. The results of analysis of the relationship between Food-Based Dietary Guidelines and food ordering decisionmaking process through online applications of high school students in the Secondary Education Area Office 1 under the new normal indicated that two variables had negative relationship at a low level. When considering each aspect, it was found that the four variables had a low relationship and in the same direction as follows: eating food that was clean and free from contamination, followed by eating a lot of vegetables, eat fruit regularly, eat fish, lean meats, eggs and legumes. Eating foods that were moderately fat. The results also found that five variables of the Food-Based Dietary Guidelines were associated with low levels of correlation in the opposite direction as follows: avoid eating foods that are very sweet and salty, consumption of a wide variety of nutritious foods from the five food groups, always take care of your body weight, drinking milk according to age, abstain or reduce alcoholic beverages, eat rice as a staple food, alternating with some starchy foods, respectively.