• 한국식생활문화학회지
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• 제11권3호
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• pp.317-326
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• 1996

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered $3000{\sim}5000$ won for lunch and $5000{\sim}15000$ won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

• 한국산학기술학회논문지
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• 제21권3호
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• pp.342-352
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• 2020

본 연구는 외식 고객의 고객시민행동과 고객불량행동이 서비스 종업원의 감정부조화와 직무소진에 미치는 영향력을 밝히는데 목적을 갖는다. 이를 위해 서울지역 외식종업원 338명을 대상으로 실증조사 후 통계분석 프로그램을 통해 가설을 검정하였다. 전체적인 연구 결과 첫째, 고객시민행동이 감정부조화에 유의한 영향을 미치는 것으로 나타났다. 둘째, 고객시민행동이 직무소진에 미치는 영향은 유의하지 않은 것으로 나타났다. 셋째, 고객불량행동이 감정부조화에 유의한 영향을 미치는 것으로 나타났다. 넷째, 고객불량행동이 종업원의 직무소진에 유의한 영향을 미치는 것으로 나타났다. 다섯째, 종업원의 감정부조화가 직무소진에 유의한 영향을 미치는 것으로 나타났다. 이상의 결과를 종합해보면 외식고객의 고객시민행동이 서비스 접점에서 종업원의 감정부조화와 밀접한 영향을 미치는 요인으로 외식업에서의 고객시민행동과 고객불량행동의 중요성을 확인시켜 준 것으로 평가할 수 있다. 이는 고객의 불량행동이 종업원의 감정부조화와 직무소진에 유의한 영향을 나타내므로 서비스 담당 종업원의 무조건적인 감정 억제나 고객 우선 중심의 영업 전략을 추구할 시 서비스 품질 저하로 이어질 수 있음을 시사한다. 따라서 종업원과 고객의 우호적인 접점에서 긍정적인 상호작용을 통해 고객시민행동을 촉진시켜 충성스러운 서비스를 통해 공헌 행동을 유발할 수 있는 마케팅 측면에서의 전략적 시스템화가 요구된다.

• 한국식생활문화학회지
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• 제14권1호
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• 보건교육건강증진학회지
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• 제21권1호
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• pp.85-102
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• 2004

The purpose of this study was to examine the utilization of Internet health information sites by undergraduates at colleges related to public health. A self-administered questionnaire survey was carried out by 2,400 student from university and colleges in Taegu and Kyongsangbuk-do area from March 11, 2002 to March 31, 2002. 58.8% of the subjects responded that once connected rate of health information sites on the internet for year. In the connection rate of health information sites on the internet, the low class($\leq$300%), the middle class(40-70%), and the high class(80%$\leq$) accounted for 89.8%, 9.0%, and 1.2%, respectively. A ranking of internet health information sites, diseases are ranked frist and exercise is ranked second and obesity is ranked third. The motives Students submit reports 36.1% and obtained knowledge 22.8%. Sufficiency of health information sites on the internet, sufficient 19.6%, common 56.3%, and insufficient 24.1%, Satisfaction of health information, satisfied 18.4%, common 63.1%, and dissatisfied 18.4%. With regards to the health behavior of the subjects that contacted Internet health information sites, the nonsmoking rate was 86.2%, the nondrinking rate was 28.9%, the rate of exercise practice was 22.6%, the rate of normal sleep was 66.3%, the rate of eating breakfast was 37.1%, the rate of not eating between meals was 4.8%, and the standard BMI was 14.3%. With regards to the health behavior of the subjects that had not contacted Internet health information sites, the nonsmoking rate was 84.9%, the nondrinking rate was 26.0%, the rate of exercise practice was 18.5%, the rate of normal sleep was 72.1%, the rate of eating breakfast was 34.3%, the rate of not eating between meals was 5.0%, and the standard BMI was 17.0%. In the frequency of health behavior, the subjects with the Breslow Index of 0-3, 4-5 and 6-7 accounted for 80.9%, 18.8%, and 0.2%, respectively. The average score of health behavior was 2.80 out of 7. In conclusion, Internet health information sites are required for students to understand proper, reliable, interesting information and there is a need to develop simple criteria that the general public can understand and utilize.

• 대한영양사협회학술지
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• 제10권1호
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• pp.13-24
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• 2004

This study was designed to examine fast food consumption, nutritional knowledge, food behavior and dietary intake of university students and to investigate if there were differences in these variables by fast food consumption. The questionnaire was administered to university students in Daejeon. Data(n=269) was analyzed using $x^2$-test and analysis of variance. Subjects were mostly female(62%) and freshmen or sophomores(86%). Based on the frequency of fast food consumption, subjects were categorized into non-users(27.9%), users(<2 times/week, 42%) and frequent users($\geq$2 times/week, 30.1%). Those who used fast foods(n=194) consumed the foods 7.5 times per month, on the average. Subjects scored 15.6 out of 20 on a nutritional knowledge scale, showing the moderate level of knowledge. When examined by fast food use, the nutritional knowledge score was 15.5 for non-users, 16.1 for users, and 15.0 for frequent-users(p<0.05). Only two items, regarding 'fat type(animal, plant) and health' and 'importance of having breakfast', were significantly different by fast food consumption, with user group and non-users scoring higher than frequent-users(p<0.05). Food behaviors, measured by 20 items, were not desirable, with mean scores of 51.5(possible score: 20-100). Subjects showed problems in eating meals regularly, eating a variety of foods, eating breakfast, and consumption of some food groups(vegetables, fruits, and proteins). Fast food non-users showed more desirable food behaviors than users or frequent-users, such as having processed foods (p<0.001) and eating-out less frequently(p<0.01). Dietary intake data showed that some nutrient intakes, including energy, calcium, iron, zinc and folic acid were less than 75% of the RDA. Index of nutritional quality(INQ) was adequate except for calcium and zinc. Compared to non-users or user group, frequent-users of fast foods consumed higher amounts of lipids(p<0.05), and had lower INQ for calcium(p<0.01). This study described the status of fast food consumption, nutritional knowledge, food behavior of university students, and provided some baseline data for planning nutrition education for university students.

• 동아시아식생활학회지
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• 제24권5호
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• pp.552-563
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• 2014

This study was performed to investigate the dietary habits and nutritional knowledge of elementary school students (boy : 250, girl : 250) by gender. Frequency of skipping breakfast was high in both boys and girls. Duration of mealtime was significantly higher for boys compared with girls (p<0.001). Regularity of meals was not significantly different between boys and girls. Reason for irregular meals was 'no appetite' for both boys (39.6%) and girls (40.0%). Unbalanced diet was high in both boys (60.8%) and girls (59.6%), and problems related to dietary habits were in order of 'unbalance diet', 'irregular mealtime', 'overeating', 'skip a meal frequently', and 'eat out frequently'. Frequency of snack intake was significantly higher for girls compared to boys(p<0.05). The criterion for selecting snacks was higher for 'nutrition' compared to 'good taste' for both boys and girls. Frequency of eating out was statistically insignificant, and eating out preferences were in the order of 'Korean food', 'western food', and 'Chinese food'. Eating behavior 'eat meat, fish, egg, tofu every meal' was significantly higher for boys compared to girls (p<0.01). 'Healthful' response rates were 57.6% for boys and 58.8% for girls. Practice level of nutritional knowledge was significantly higher in girls compared to boys (p<0.001). To establish good eating behaviors, we should develop systematic and continuous education programs.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.442-446
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• 2002

Differences in dietary habits between Korean smokers and non-smokers were investigated using information obtained from 7,370 adults, aged 20 years and older who participated in the 1998 Korean National Health and Nutrition Sulvey. Dietary habit data including: skipping of meals, meal regularity, meal volume, snacking habits, removing fatty portions before eating foods, and dietary supplement intake were collected using a structured questionnaire by interview. Individual smoking data was also collected by interview as part of the health behavior survey. A Chi-square test was used to test the association between the dietary habits and smoking. 66.9% of the men were smokers (daily current or occasional current), while only 6.7% of women smoked. On average, 34.7% of the subjects were smokers. Smokers were more likely than nonsmokers to engage in the following dietary habits considered unhealthy: skipping breakfast, meal irregularity, large dinners, small breakfasts, frequently eating out, and eating food without removing the fatty portion. Therefore, Korean smokers should be provided education to assist them in making healthy dietary choices such as: eating regular meals, small dinners, and removing fatty Portion of foods. The survey also revealed that a substantial percentage (about 20%) of the subjects were taking some kind of dietary supplement, regardless of smoking status. It is, therefore, alto necessary to inform the general public that a balanced diet is the ideal way to obtain nutrients for optimal health.

• 한국식생활문화학회지
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• 제31권6호
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• pp.587-596
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• 2016

The purpose of this study was to determine health consciousness and eating habits of workers at Deluxe hotels in Seoul and Gyonggi-do. To determine health levels, this study focused on quality of sleep, current state of health, smoking, drinking, regular exercise, dietary behavior patterns, dietary habits, and food intake patterns. Out of 228 subjects, 145 (63.6%) were males and 83 (36.4%) were females. Majority of workers (86.9%) graduated from university. A majority (57.0%) worked more than 10 years. Average health condition was 'little tired', whereas 18.4% of subjects were 'always tired'. Male percentages for smoking and drinking were higher than those for females. A total of 44.3% of workers ate twice a day. Regular physical activity was high, but regular exercise rate was slightly low. Male average eating speed was faster than that of females and had lower scores for desirable eating habits. Shift workers ate night meals more than non- shift workers. This study shows that workers at Deluxe hotels need to take better care of their health.

• 동아시아식생활학회지
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• 제13권3호
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• pp.167-175
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• 2003

This study was conducted to investigate the actual state of the food allergy and food behavior in adults by using a questionnaire. The subjects of this study were consisted of 207 males and 355 females in Gyeongbuk area. The results are as follows: Among the respondents, 54.9% kept up with proper eating habits, 41.2% knew how much they would have to eat appropriately in a day, and women ate more milk and snacks than men in a day and men ate more meat than women. 58.3% of men and 46% of women were eating 3 meals a day. This finding indicated that women skipped the meal more than men. 77.2％ of the respondents skipped their breakfast, 13.5％ the lunch, and 9.3% the dinner. 48.5％ of men and 28.8% of women evacuated over 8 times a week(p<0.001). Eczema was the allergy symptom which broke out the most highly in both male and female; 25% of men and 29.9% of women. Atopic dermatitis and pollen allergy broke out similarly in both male and female. Allergic rhinitis occurred twice more in men than in women. Asthma broke out in men about three times more than in women. 36.3% of men and 46.5% of women visited a doctor when they had an allergic reaction. 40.9% of men and 40.7% of women believed that the allergy was caused mainly by the dust in the house and mites. The other factors, which caused the allergic reaction, were thought to be the specific food and the pollution from cars and factories by men and the specific food and others by women. 35.4% of men and 44.2% of women ate homemade food to prevent allergies.