• 한국식생활문화학회지
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• 제34권3호
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• pp.284-295
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• 2019

This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

• 한국식품영양학회지
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• 제24권4호
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• pp.725-731
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• 2011

In this study, a survey was carried out on 300 students in Korea Culinary Arts Science High School located in Gyeonggi-do from August 1 to August 30, 2011 to figure out how the control of high school students' eating behavior affects the change of their psychological achievement. Analysis showed that attitude toward eating behavior, and perceived behavior that recognize this and act, as eating habits for control of their eating behavior, are the most control factors of eating behavior. It says that the right perception of customary attitude and the correction of habits according to the exposure and performance of repetitive eating behaviors are important. Consequently, an ordinarily regular norm as a social norm, or a rule around it won't act as big positive factors.

• 한국식생활문화학회지
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• 제19권3호
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• pp.336-347
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• 2004

This study was conducted to investigate eating-out behavior patterns of youths, especially junior high and senior high school students. 1600 questionnaire surveys were distributed and 1487 were used for analysis. In order to consider regional differences as well as overall characteristics of youths' eating-out behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of eating-out, 62.7% of respondents answered once to twice per week. For the can of more than 5 times of eating-out per week, the respondents from south Seoul showed the highest frequency. For the case of no eating-out, the highest frequency was shown from the small towns. As for the most frequently visited place for eating-out, 33.6% of respondents answered Korean style restaurants, and 17.6% Boon-sik(Sanck-bar). Regarding the preference of Korean style restaurants, the highest rate was shown from the residents of big cities. For the question of when they eat out, 89.6% answered dinner and 6.3% lunch. For the question about reason of choosing particular restaurants, 61.5% of respondents referred to tastes and 16.6% price. For the question of the most important reason of eating out, 52.6% point out 'meal solution' and 25.6% 'for meeting.' As for the people accompanied when eating out, 67.2% of the respondents answered family. For the cost of eating out per person, 45.7% of the respondents spent 2000-4000 won for lunch; 31.1% spent 5000-10,000 won for dinner; 33.7% of the respondents spent more than 20,000 won for the special events. Regarding the regional differences of eating-out cost, respondents from south Seoul tended to spend the biggest amount of money for lunch, dinner and special day.

• 한국식생활문화학회지
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• 제30권1호
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• pp.20-28
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• 2015

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.

• 한국식생활문화학회지
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• 제14권3호
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• pp.241-249
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• 1999

This study was undertaken to assess eating out behavior and factors in food choices of 369 college students in Kwangju. 47.1% of subjects ate out at least once a day and lunch was the most frequent meal for eating out. Eating out expenditure was significantly associated with student's allowances. Significant differences were observed in frequency, expenditure of eating out and related factors in food preference between male and female students. Taste was the most considered factor but nutrition was the least considered in food selection of respondents. Among male respondents, the most important nutritive factor was protein followed by calorie and vitamin. However, female counterpart regarded calorie as the most important nutritive factor affecting food selection. Tendency of increased vegetable and fruit consumption was noted in subjects over past a few years. It might be suggested that effective nutrition education for college students be implemented to improve and develop eating out behavior related to nutrition in food selection.

• 대한지역사회영양학회지
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• 제15권5호
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• pp.687-693
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• 2010

This study investigated difference of general eating habit and eating-out behavior between men and women of university students in Gyonggi area. The survey was conducted from 1 March to 1 April 2010, in Gyeonggi area. Self-administered questionnaires were collected from 250 students in Gyeonggi area. The research results show, first of all, that they eat twice a day, and they usually do not eat breakfast. The main reason why they do not eat breakfast is that they do not have enough time to eat. Between men and women, there is significant difference in eating amount and eating speed at 0.001 levels. Men's problems of eating behavior are irregular meal time and speed of eating time, and in case of women, they do not have a meal regularly and overeat at one time. Second, they usually eat out for a meal and gather with friends once to three times a week. Also, the lunch set-menu promotion is the most preferred one. Third, when men choose a restaurant, they consider in order of taste, convenience, amount, and service; women consider in order of atmosphere, taste, convenience, and service. Taste is the most important for men; atmosphere is the most important consideration for women. Taste (at 0.01 levels), sanitation (at 0.05 levels), and atmosphere (at 0.001 levels) are significantly different between men and women in choosing restaurant.

• 한국식생활문화학회지
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• 제23권3호
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• pp.377-387
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• 2008

The objective of this study was to use cluster analysis to determine differences in eating-out behavior among grouped clusters of female consumers after each cluster was divided based on lifestyle patterns. The data were collected by interview survey from a biased sample of 1,300 females, ranging from ages 20 to 59, and living in residential districts of Seoul. Reliability analysis, factor analysis, cluster analysis, cross-tabulation analysis, and analysis of variance (ANOVA) were applied to the data. Four lifestyle factors were extracted by lower-division and classified as follows: health condition, consuming, food, and housing lifestyles. Based on these four factors, the female consumers were grouped as three clusters: the consuming-individuality type, rational-pursuit type, and conservative-stability type. The eating-out behavior of each cluster was significantly different in terms of frequency of eating-out, eating-out expenditures, restaurant selection criteria, food preferences, and the purpose for eating-out. Since this study surveyed females from ages 20 to 59, age and demographics were the differential factors in determining the various lifestyle types. Thus, to target the consumers who form a target market, the food industry should consider market segmentation that combines demographic factors such as age, income, and marital status.

• 한국식생활문화학회지
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• 제15권5호
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• pp.325-337
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• 2000

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to food waste. The data were collected from 620 housewives in Jeonbuk area but, except for 134 case not eating out . The 66.9% of subjects ate eating out 1 to 2 times monthly. The younger in age, higher in education level and employed housewives, higher in monthly income have a more increase in eating out frequency. In the 50.8% of subjects food rest was rare when eating out. The higher in educational level and higher in monthly income have an inclination to more food waste. The 51.4% of subjects don't know [Good Menu System]. We housewives should order a planned and moderate food amount when eating out, and make an effort normally anywhere for the reduction of food waste, and then the wasted food and food rubbish will be reduced. Besides this, the restaurants should practice [Food Bank] & [Good Menu System] and the academic world should make further researches on this field. Moreover the government administration should enlighten the people and have a public information for the more reasonable food culture.

• 한국조리학회지
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• 제13권2호
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• 한국조리학회지
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• 제11권1호
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• pp.70-86
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• 2005

This study is a research on eating-out customer's behavior of inquiring information through the supporting research on the searching information behavior of the customers who visit family restaurants. The result was deduced that the types of eating-out customer's behavior of searching information were different to age, sex, education, incomes, etc., based on demographic analysis. In addition, this study investigated the satisfaction with information and the information types of eating-out customers with verification.