• 대한지역사회영양학회지
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• 제26권2호
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• pp.122-133
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• 2021

Objectives: This study evaluated the dietary habits and health behaviors of Korean adults according to their physical activity. Methods: Adults aged 19~64 years, who participated in the 2016~2018 National Health and Nutrition Examination Survey, were enrolled in this study. The subjects were classified into the physical inactivity group, aerobic physical activity group, strength exercise group, and combined exercise group. Results: Significant differences in skipping breakfast, frequency of eating out, dietary supplements, and alcohol drinking status were observed among physical activity groups (P < 0.001). The combined exercise group had the highest % KDRI of protein, vitamin A, thiamin, riboflavin, niacin, calcium, potassium, and iron (P < 0.001). The physical inactivity group had the highest obesity rate (35.1%), and they perceived their body image type to be obese. In the combined exercise group, 47.8% of respondents said they were in good health (P < 0.001). The health-related quality of life score of the physical inactivity group was the lowest, with a score of 0.94. The metabolic syndrome risk rate of the combined exercise group was lower at 0.62 times (95% CI, 0.51-0.75) than the physical inactivity group. Conclusions: The physical activity type was associated with metabolic syndrome. These results can be useful for supporting dietary education and physical activity programs for adults.

• 한국콘텐츠학회논문지
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• 제20권5호
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• pp.128-139
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• 2020

본 연구는 조리 관련 학과에서 실시하고 있는 현장실습 프로그램의 효용성에 대한 인식유형연구로서 조리전공 대학생을 대상으로 주관적 인식을 파악하고자 Q방법론을 적용하여 분석하였다. 본 연구의 목적은 조리전공학과에서의 현장실습 프로그램 이수가 졸업충족요건 및 전공필수과목으로 지정된 특수 한 경우 현장실습을 경험한 학생들 사이에서 발견되는 공통적인 유형을 도출하고 그 유형들 간의 특성과 함의를 분석함으로서 프로그램 참여 과정에 영향을 미칠 수 있는 요인들과 쟁점들을 탐구하고 분석하고자 한다. 인식 유형 분석 결과 총 4가지의 유형이 도출되었으며, 유형은 다음과 같이 각각 그 특이성에 따라 명명하였다. 제 1유형(N=8) : 목표의식 설정 유형(Sense of Purpose Setting type), 제 2유형(N=8): 상호작용 기술습득 유형(Interaction Skill Acquisition Types), 제3유형(N=6): 전공실무교육 확대 유형(Major Practice Education Enlargement Type), 제4유형(N=6): 현장 적응력 향상 유형(Field Adaptability Improvement Type)으로 각 각 독특한 특징의 유형으로 분석되었다. 결과를 바탕으로 현장실습 규정에 대한 문제점을 보완하여 실무능력을 배양할 수 있는 기회제공하기 위해 정부의 현장실습 제도방안개선, 대학과 산업체 간의 현장실습 규정 체계화, 학과의 신규 산업체 발굴 등의 노력이 필요함을 시사점으로 제시한다.

• 디지털융복합연구
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• 제20권4호
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• pp.159-168
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• 2022

본 연구는 외식동기요인을 기초로 하여 세분집단을 분류한 다음 인구통계학적 특성과 이용행태별, 이용동기가 외식점 선택행동과의 미치는 영향관계를 분석하고자 2021년 7월 15일부터 8월 14일 한달간 설문조사를 실시하였고 총 310부를 실증분석에 사용하였다. 연구결과 첫째, 외식동기에 따른 세분집단간 인구통계학적 특성에 따라서 미치는 영향관계에서 업무형은 남성이 여성보다 높게 나타났고, 군집수가 많은 변화형, 식도락형, 적합형은 여성이 높게 나타났다. 둘째, 인구통계적특성에서 모든 집단들이 공통적으로 31-40세, 41-50세의 기혼자들이 외식동기가 강한 것으로 나타났다. 셋째, 외식동기에 따른 세분집단간 이용행태적 차이에서 가장 선호하는 메뉴는 변화형을 제외한 업무형, 식도락형, 적합형은 한식이 가장 높았고, 변화형은 양식이 가장 높았다. 넷째, 세분집단간 이용행태적 차이의 주문방식에서 4개의 집단이 모두 무한리필이나 뷔페식보다는 주문식이 높게 나타났다. 본 연구의 한계점으로는 분야를 한정하여 분석이 이루어 져야 하지만 특정음식종목에 대하여 연구결과를 얻지 못하였다. 따라서 향후 연구에서는 특정 음식분야를 지정하여 구제적인 연구가 이루어지길 바란다.

• Nutrition Research and Practice
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• 제4권4호
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• pp.332-338
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• 2010

The purpose of this study was to examine consumers' behaviors toward ready-to-eat foods and to develop ready-to-eat food market segmentation in Korea. The food-related lifestyle and purchase behaviors of ready-to-eat foods were evaluated using 410 ready-to-eat food consumers in the Republic of Korea. Four factors were extracted by exploratory factor analysis (health-orientation, taste-orientation, convenience-orientation, and tradition-orientation) to explain the ready-to eat food consumers' food-related lifestyles. The results of cluster analysis indicated that "tradition seekers" and "convenience seekers" should be regarded as the target segments. Chi-square tests and t-tests of the subdivided groups showed there were significant differences across marital status, education level, family type, eating-out expenditure, place of purchase, and reason for purchase. In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specialty stores and ate them between meals more often than the convenience seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that ready-to-eat food market segmentation based on food-related lifestyles can be applied to develop proper marketing strategies.

• 한국식생활문화학회지
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• 제12권3호
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• pp.301-308
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• 1997

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

• 한국축산식품학회지
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• 제37권6호
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• pp.873-883
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• 2017

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

• 한국식생활문화학회지
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• 제33권3호
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• pp.250-260
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• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• 한국지역사회생활과학회지
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• 제16권1호
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• pp.3-14
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• 2005

The importance of time grows greater these days. For that reason, much research has been conducted to investigate time use. In particular, time spent in housework has been a focus in the human ecology. This study aimed to look into the field of research about time spent in housework from 1991 to 2004. To conduct the inquiry, 35 research projects were analyzed by subject. It turned out that most of the research studied the actual state of time use and related variables. Secondly, the research was classified by the measurement method, such as who wrote the time log or questionnaire, what type of response the researcher wanted and what kind of recording method was used. In 30 research projects, respondents wrote in their time logs and questionnaires by themselves. A few research projects presented certain types of behavior as examples of the actions in everyday life. For the recording method, 22 of the projects employed the time log method and 11 used questionnaires. Thirdly, all the research was categorized by the respondent of each project. 14 projects were targeted .at housewives and 14 were for married couples. Lastly, the definition of time spent in housework was used to consider these 35 studies. Most of the research studies defined the 'time spent in housework' as the total amount of the time spent in eating, clothing, housing, family care and household management.

• 한국콘텐츠학회논문지
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• 제20권9호
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• pp.414-423
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• 2020

본 연구는 현재 많이 사용하고 있는 플랫폼 중 하나인 유튜브를 통한 외식문화 수용이 소비자 인식에 관한 주관성 연구를 가지고 유튜브 플랫폼을 사용하는 소비자 입장에서 어떤 효과가 있는지를 파악하고 유튜브 플랫폼을 통한 외식 문화 수용으로 인하여 얻을 수 있는 마케팅 효과를 설립하기 위하여 소비자 주관적 관점을 파악하고 분석하고자 Q-방법론을 선택하였고 탐색적 연구를 진행하였다. 이를 위해 진술문카드를 응답자가 분류하는 방식으로 분석 작업을 행하였고 Q모집단을 선정하여 구성한 후 이를 통해 진술문을 작성하여 P샘플을 선정한 후 분류작업을 통해 얻어지는 Q-sort를 PC QUANL 프로그램을 사용하여 Q요인분석을 통해 분석 실행하였다. 분석결과 총 4가지의 유형으로 분류 되었으며 제1유형[(N=6): 선호음식과 대리만족형], 제2유형[(N=3): 비감성 선호음식형], 제3유형[(N=14): 정보획득 선호음식형], 제4유형[(N=2): 부정형] 등으로 각 유형마다 각각의 특징이 있는 것으로 나타났다. 이러한 분석을 통하여 나온 각각의 주관적 의견은 추후 다양한 연구에 도움이 될 것이며 향후 유튜브 관련 마케팅 및 소비자 외식 문화 수용에 참고자료로 활용될 수 있을 것이다.

• 한방비만학회지
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• 제7권2호
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• pp.45-59
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• 2007

Background : There are many korean women who have localized fat despite of they have normal or slightly over weight. The relationships of traditional diagnostic method with total body fat and body mass index had been reviewed in other study, but there is no study regarding the relationship of traditional diagnostic method and localized fat. So we designed this study to find out the relationships between localized fat and traditional diagnostic method among Korean high-school girls. Methods : This research was performed in 21 high-school girls with localized fat during April 2007. We measured body mass index, percent of body fat, waist circumference, hip circumference and means of both thigh circumference. Phlegm questionnaire, blood stasis questionnaire, cold-heat questionnaire, Korean eating attitude test-26 and questionnaire of Sasang constitution classification Ⅱ+ have been administered. Results : There were significant correlations between body mass index, percent of body fat and body size. Regardless of body mass index, they had high phlegm and heat pattern. Most of them are classified as Tae-um type person. Conclusions : High-school girls with localized fat had pattern of high phlegm, heat and characteristics of Tae-um person.