• 한국산업융합학회 논문집
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• 제27권1호
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• pp.239-248
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• 2024

In this study, we examined changes in the food consumption patterns of Korean adults due to COVID-19 using the results of the 2019 and 2021 adult household member food consumption behavior surveys. In the weight and BMI analysis results, both men and women showed a significant increase in 2021 compared to 2019 (male; p<0.01 female; p<0.001). The frequency of breakfast skipping was found to increase with none and over 5 times. As for interest in domestic agricultural products, the proportion of 'not interested' and 'average' responses decreased, while the proportion of those who responded 'interested' increased (p<0.01). The rate of eating out was found to have significantly decreased in 2021 compared to 2019. As a result of the eating lifestyle analysis, the taste seeking type, quality safety seeking type, and health seeking type also showed an increase in 2021 compared to 2019, and a significant level was confirmed. In the purchasing competency index, the use of labeling for agricultural products, use of agricultural food information, and agricultural food purchasing environment items all showed significantly improved results in 2021 compared to 2019, and the eating competency index showed a significant increase in healthy eating and traditional eating habits. Through this study, we aim to suggest directions for establishing food marketing strategies and dietary education for adults in the event of a future pandemic.

• 동아시아식생활학회지
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• 제19권5호
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• pp.659-667
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• 2009

The primary object of this study was to examine both preferences in a variety of foods and snacks and the eating habits among young children (aged 13 months through 50 months old). In addition, this study examined whether there would be significant differences in the preferences and eating habits by of young children of different ages and gender of young children. This study included 193 infants (85 boys, 108 girls) of aged 13 through 50 months of old who were enrolled in early childhood education and care settings in Seoul and Gyunggi Province. The information regarding food and snack preferences among young children were gathered through surveys filled out by their mothers and the children's overall eating habits were assessed by their teachers. The main results of this study were as follows. Overall, there were some patterns in eating bere asss and food preferences in foods and snacks among young children. There were no significant differences in both eating bere asss and food preferences by gender of young children. But, however, there were significant differences in food (p<0.001) and snack preferences (p<0.001) by of children of different ages of young children.

• 한국식품영양과학회지
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• 제43권3호
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• pp.459-470
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• 2014

서울특별시 관악구에 위치하고 있는 인문계 고등학교 1학년~3학년에 재학 중인 남녀 고등학생 296명을 대상으로 스트레스 자각도, 스트레스 영역별 요인분석(가정생활, 학교생활, 친구 및 사회적 관계, 자기 자신), 스트레스 강도별 분류에 따른 식행동의 변화(식습관, 음식선호도, 간식섭취, 외식)를 분석한 후 요약하면 다음과 같다. 스트레스 자각여부는 여학생이 남학생보다 스트레스의 자각에 대한 인지도가 높은 결과를 보였고, 스트레스의 자각 정도는 남학생 및 여학생 대부분 보통 이상의 스트레스 강도로 자각하고 있는 결과를 보였다. 스트레스 강도에 따른 분류는 스트레스 평균점수 및 표준편차를 포함한 군을 중간군(1.78점~2.96점), 그 이하를 낮은군(1.78점 미만), 이상은 높은군(29.6점 이상)으로 분류하였다. 스트레스 영역별 평균점수는 스트레스 강도와 관계없이 남학생 및 여학생 모두 '자기 자신영역'과 '학교생활영역'에서 높은 평균점수를 보였으며 남학생은 여학생에 비해 '가정생활영역'에서 여학생은 '친구 및 사회적 관계영역'에서 상대적으로 높은 평균점수의 결과를 보였다. 스트레스 강도에 따른 식습관의 변화는 스트레스를 받은 후 남학생 및 여학생 모두 스트레스 강도가 높을수록 불규칙한 식사를 하는 비율이 증가하였고, 식사량은 스트레스를 받은 후 남학생은 감소한 반면 여학생은 증가하였다. 또한 스트레스를 받은 후 여학생의 높은군은 식사속도가 빨라지는 결과를 보였다. 스트레스를 받기 전 남학생 및 여학생은 스트레스 강도가 높을수록 아침결식이 많은 반면, 스트레스를 받은 후에는 스트레스 강도와 상관없이 저녁결식이 증가하였다. 음식선호도의 변화는 스트레스를 받기 전에는 스트레스 강도와 관계없이 '고기 생선 계란 콩류'의 선호도가 높았고, 스트레스를 받은 후에도 '고기 생선 계란 콩류'의 선호도가 가장 높았지만 '당류'의 선호도가 스트레스 받기 전보다 증가하였다. 선호하는 음식종류는 스트레스 강도와 관계없이 스트레스를 받은 후 '햄버거 피자'의 선호도가 증가하였다. 간식섭취의 변화는 스트레스를 받기 전 남학생 및 여학생 모두 스트레스 강도와 관계없이 '1회 섭취'가 대부분이었고 스트레스를 받은 후 남학생 및 여학생 모두 '2~3회 이상'을 섭취하는 비율이 증가하였다. 특히 여학생의 높은군은 '4~5회 및 6회 이상의 간식섭취' 비율 또한 증가하였다. 간식종류는 스트레스를 받기 전 남학생은 '빵류', '과자류'를 선호하였고 여학생은 '빵류', '과자류' 외에도 '과일 건강주스'의 선호도가 높았다. 스트레스를 받은 후에는 스트레스 강도와 관계없이 '분식류' 및 '피자 치킨 햄버거' 등 인스턴트식품의 선호도가 증가하였다. 외식의 변화는 스트레스를 받기 전 남학생 및 여학생 모두 스트레스 강도가 높을수록 '가족과 함께 외식'하는 비율이 감소하였고 스트레스를 받은 후 여학생이 스트레스 강도와 관계없이 '가족' 대신 '친구와 함께 외식'하는 비율이 증가하였다. 외식비용은 스트레스를 받은 후 스트레스 강도와 관계없이 전반적으로 증가하였고, 특히 여학생의 높은군이 가장 높은 상승률을 보였다. 스트레스 강도에 따른 음식섭취의 스트레스 해소정도는 남학생 및 여학생 모두 전반적으로 '음식섭취가 스트레스 해소에 도움이 된다'고 대답한 반면, 여학생의 높은군은 '음식섭취가 스트레스 해소에 전혀 도움이 안된다'고 답한 비율이 높았다. 결론적으로 스트레스 강도가 높을수록 불규칙한 식습관의 증가, 인스턴트식품의 섭취 증가, 간식섭취 빈도 증가, 외식 빈도 및 비용의 증가 등 부정적인 식행동으로의 변화를 유도하는 결과를 보였다. 따라서 청소년기의 스트레스를 해소시킬 수 있는 국가적 차원의 방안 및 프로그램 연구가 절실하게 필요하며 규칙적인 생활습관과 건전한 식행동을 유도할 수 있도록 지속적이고 올바른 영양교육이 요구된다.

• Nutrition Research and Practice
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• 제14권1호
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• pp.70-75
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• 2020

BACKGROUND/OBJECTIVES: The aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors. SUBJECTS/METHODS: This study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS). RESULTS: A positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units. CONCLUSION: The emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

• 한국식생활문화학회지
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• 제8권1호
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• pp.43-54
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• 1993

The purpose of this study is to investigate the socio-economics status and the dietary behaviors of college students in Pusan. This survey was carried out through questionnaries and the subjects were 244 men and 229 women students of 7 universities in Pusan. The results of this study can be summarized as follow: 1. 54.1% of men and 43.5% of women were having breakfast regularly, while 43.9% of men and 30.1% of women were having dinner regularly. 2. Mean score of the eating behavior was 3.29 in men and 3.21 in women, and of the concern on food and nutrition was 8.46 in men and 9.98 in women. 3. Eating behavior had significantly high relationship with concern on food and nutrition but had a little relation with valuation on food and nutrition. 4. Variation in valuation and concern on food and nutrition or in eating behavior were negatively related with smoking and drinking. A considerable correlationship between smoking and drinking was found.

• 한국식생활문화학회지
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• 제21권5호
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• 한국식생활문화학회지
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• 제18권5호
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• 동아시아식생활학회지
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• 제15권4호
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• 한국지역사회생활과학회지
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• 제13권3호
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• pp.69-80
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• 2002

This study was conducted to investigate the relationship among body image Perception, eating behavior and health status in young females. The survey was carried out by self-questionnaires for 293 female high school students(HS) and 164 female college students(CS) living in Daegu and suburbs of Daegu. For the perception of body image, 9-grade body figure drawings were used based on average Korean body size. EAT-26 and Rosenberg Self-Esteem Scale were used to measure the tendency of eating disorder and self-esteem. It appeared that 40.5% of the subjects were off the normal range of body weight; especially 34.2% of the subject were underweight. The subjects' perception about current body image was within normal range. Almost of all the subjects believed that the ideal body image was thinner than their own current body image, and they wanted to be thinner than their current body image. The change of eating behaviors related to weight control of CS was significantly higher than that of HS students. EAT-26 score, self-esteem score, and subjective health status score were no difference between groups. The cut-off point of the eating disorder in this study was equal to or greater than 20 in EAT-26 score. The rates of the eating disorder were very high as 9.6% of HS and 8.5% of CS. Eating disorder was positively correlated with BMI, current body image, dissatisfaction of body image and the change score of eating behavior. But eating disorder was negatively correlated with health status. From the results of this study, we suggested that one of causes related to the eating disorder behaviors in adolescent females was resulted from misperception about ideal body image. There is a great need to provide nutrition educations concerning appropriate perception of body image and weight control among adolescent females.

• 동아시아식생활학회지
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• 제22권5호
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• pp.576-584
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• 2012

The purpose of this study was to provide basic references in order to improve the quality of military foodservice by investigating the eating behavior, preferred items for improvement and foodservice satisfaction of male military personnel in Backrung do. A total of 213 male military personnel (66 sergeants, 44 corporals, 80 privates first class and 27 privates third class) responded to a survey questionnaire. Frequencies, t tests, analysis of variance, and Cronbach's alpha, were carried out by SPSS Win V.18.0. The results of the study were as follows. The satisfaction level of military foodservice was slightly below 3 out of 5 points, and Korean cuisine was the favorite food. Military male personnel preferred frying and stewing as their favorite cooking methods. Sixty-six percent of subjects answered that their favorite principal ingredients were meat and fish. Therefore, as young soldiers' taste preferences were westernized, proper nutrition education programs for good health are needed. Further, the current military dining environment should be changed into a quiet and neat atmosphere, with clean dishes, nutritious meal items, and quick and proper serving methods, etc. Based on the results above, military authorities should develop an adequate menu for the male military personnel at Backrung do military base that includes a variety of foods, and cooking methods.