The factors related to associated with food consumption behaviors of monks

Abstract

A cross-sectional descriptive research aiming to study food consumption behavior among Buddhist monks and its associated factors. Data were collected from ๑๔๗ Buddhist monks and were analyzed by descriptive statistics, Pearson’ s correlation coefficient, and one-way ANOVA. Study results reveals that consumption of healthy foods among Buddhist monks was in a moderate level (=๓.๑๗, S.D.=๑.๐๐). Considering separately, Buddhist monks were found to consume the breakfast acquired from alms collection, the meals freshly prepared by a cook, and seasonal fruits and vegetables at a high level; consumed lunch, curries, fermented food, and high-sugar drinks at a moderate level; and consumed sticky rice at a low level. Individual factors associated with food consumption behavior among Buddhist monks included age, the number of years in monkhood, and the highest level of Dharma education (r=๐.๒๒, ๐.๑๗๖ and ๐.๔๒๖ respectively); and the health related factor associated with food consumption behavior among Buddhist monks was underlying disease (r=๐.๔๕๑)