• 한국식품영양학회지
• /
• 제27권6호
• /
• pp.1022-1032
• /
• 2014

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

• 한국환경보건학회지
• /
• 제10권2호
• /
• pp.99-111
• /
• 1984

The survey was made on the use and care of cooking oil during a period from March 1st to April 30th in 1984to attribute for the later studies on the betterment of dietary conditions. 849 housewives in Seoul were selected randomly for the survey. The results obtained are as followes : Among 849 respondents, age of thirties consisted of 52.5% and 32.6% of for the fourties. For the levels of education, 26.1% of housewives was the graduates of university and 35.1% was of highschool. 38.2% of the respondents earned more than 600, 000won monthly, but 46.8% were on less than 600, 000won. 1. 67.8% of 370 housewives purchased soybean oil once a month, and 17.0% did once every three month. 2. In the method of placing the oil, 41.0% of housewives kept it at a cool place where no direct sunlight reaches, and the rest 51.8% kept the oil under the sink. 3. For the kind of container to keep the oil, 30.3% of them used glass and 24.3% used the plastic. 4. For the period of keeping the cooking oil for the reuse, 58.5% of the housewives kept the used oil for one month whereas 13.2% kept for two months. 5. 39.9% of housewives reused the same cooking oil twice before discarding it but 27.9% reused three times. 6. 27.0% of them dump rancid oil in drains, and 37.0% dump in dustbins.

• 한국환경교육학회지:환경교육
• /
• 제7권1호
• /
• pp.18-29
• /
• 1994

This paper is to examine relative explaining power of socio-demographic variables, life style variables, environmental education, and environmental consciousness on the environmental behavior of housewives. Major results were as follows : As for life style, there different types such as socio-oriented, spare-life, fashion-oriented were examined. Spare-life style was most pervasive on Seoulite housewives. And spare-life style was emerged when housewives ages were old, education level was low, household income was low, hose type was Life-style were most influencing variables on environmental behavior. And environmental education was more powerful variables than environmental consciousness.

• 대한지역사회영양학회지
• /
• 제13권5호
• /
• pp.610-619
• /
• 2008

In order to investigate if the employment of housewives may affect the nutritional status of their family members, an analysis was made for the data of 2001 Korea National Health and Nutrition survey. Housewives aged 20 or over were divided into two groups of the working (W, 44.3%) and the non-working (NW, 55.7%), and household income levels were divided into 4 groups of low, middle, high, and high above according to the minimum cost of living in the year of 2001. Nutrient intakes were assessed by using dietary recommended intakes for Koreans of 2005. Working housewives showed similar levels to those of non-working housewives in most nutrients intakes except energy and vitamin C. However their families excluding housewives of W, than those of NW, took less protein, calcium, iron, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C when assessed as % of recommended intakes and took more sodium. Such differences were very strong in children and adolescents, and in the middle income households. More % of the families of W than those of NW consumed nutrients below the estimated average requirements. Percents of hypertension classified by both systolic and diastolic blood pressure were higher in adult family members of W than in those of NW. This tendency seemed to be more significant in the family members aged 30 to 49. Both obesity and under-weight rates of school children ($7{\sim}12\;yrs$) in W were higher than those in NW. The above resuIts suggested that employment of housewives could have negative influences on the nutritional status of their family members, especially of their children and in the middle income class.

• 대한지리학회지
• /
• 제32권2호
• /
• pp.217-228
• /
• 1997

본 논문은 여성의 취업 선호 현상으로 인한 사회 참여가 높아짐으로서 나타나는 여성의 역할과 일상 행동의 변화를 검토하였다. 이를 위해, 광주 광역시에 거주하는 주부 132명의 평일, 토요일, 일요일에 나타나는 일상 행동 궤적을 조사하고, 이를 개인 속성과 관련시켜 고찰하였다. 일상 행동은 하루의 노동 행동과 여가 행동 및 수면을 중심으로 7개의 범주로 세분하였으며, 개인 속성은 연령, 취업정도, 교육정도, 가족수, 주거형, 거주지 등을 조사하였다. 그 결과. 첫째 전반적으로 개인 속성과 일상 행동의 관계는 취업 정도에 의해 평일과 토요일의 일상 행동에 대한 판별이 가능하였다. 둘째, 1주일의 일상 행동은 평일, 토요일, 일요일로 분류할 때, 토요일에 공간적 이동이 가장 빈번하게 나타났다. 셋째, 개인 속성과 통행수의 관계에서는 토요일 전업 취업 주부일수록 4회 이상의 다목적 통행을 나타냈다. 넷째, 주기수와 통행수의 관계는 주기가 빈번해질수록 다목적 통행을 나타내나, 1회 주기가 대부분이며 평일에 두드러졌다. 다섯째, 개인 속성과 행동 패턴의 관계는 평일과 주말에 따라 다르나, 전반적으로 WH, LH, WLH LHLH 형을 나타냈다.

• 한국식품조리과학회지
• /
• 제9권3호
• /
• pp.230-238
• /
• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• 한국식생활문화학회지
• /
• 제33권2호
• /
• pp.95-103
• /
• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• 동아시아식생활학회지
• /
• 제5권3호
• /
• pp.263-286
• /
• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

• 한국지역사회생활과학회지
• /
• 제11권1호
• /
• pp.19-26
• /
• 2000

This study was carried out to investigate the use patterns of traditional fermented soybean products(Jang) in Yangsan city. Two hundred eighty seven housewives living in Yangsan joined this survey practiced by Yangsan City Agricultural Development Center. 49.0% of these housewives graduated from a highschool, and 77.4% is in 30s or 40s. Most(69.3%) of respondents themselves have made Jang at home and the preparation frequency of Jang became higher with getting older. This survey showed that the preparation frequency of Jang in large family living with parents is higher than in nuclear family. The Jang preparation tendency of housewives living in the independent home was higher than that of apartment. Most of respondents replied the preparation method of Jang has been learned from mother or mother-inlaw. On the other hand, in the case of no making Jang at home, they bring it generally from relatives or buy it at the market. And 59.8% of housewives anted to participate in the education of Jang preparation.

• 대한가정학회지
• /
• 제35권6호
• /
• pp.173-189
• /
• 1997

The purpose of this study was to investigate housewives'time use and satisfaction with it and analyze the factors affection these. Subjects were 222 housewives with pre-and elementary school children. The data were analyzed by mean, standard deviation, X-test, t-test, ANOVA and Duncan's multiple range test. The results of this study were as follows : 1) Housewives spent over 1/3 of time on physical care(sleeping.. etc.). 2)The use of time by housewives was mainly influenced by husband's status and children's state(age, the number of extra curricular hours, educational level) 3) The satisfaction with time use was affected by first child's age, husband's age, husband's educational level, wives's educational level, and household income.