• 대한가정학회지
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• 제27권1호
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• pp.111-126
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• 1989

The aim of the present study is to research into the household work time change and its structure in urban home makers by the choosen eleven studies and KBS's Data 1981, 1983, 1985, 1987. This study were proceeded under some limitations, it is choosen eleven studies that is different region: large city, medium and small town, and the household work's categories of original auther were changed. And KBS's Data was composed of general formation without personal character of home maker: FLC, number of childeren, family type, education, region. Although this study have a certain meaning of implementation, research into the household work time change and its's structure. The major findings of this study can be autlined as follows: (1) Total household work time did'nt so much changed through the choosen eleven studies compared with the last twenty years ago. In the change of each province household work time, time connected with meals and dwelling did not showed consistancy of change. But cloth laundering and mending time of 80's were declined compared with 70's. Family care time of 80's was increased, home management and buying time was declined untill '85, but again increasing trend '87. In choosen eleven studies, the household work time structure of urban home makers can be outlined: time connected with Meals>Family care>Cloth laundering and mending>Dwelling>Home management and Buying. (2) KBS's time-series data were analized as follows: a) Total household work time of '87 was declining gradually in weekday (34 minutes), sat. (41 minutes), sun (1 house and 2 minutes) compared with '81. b) The change of each province household work time: the time of cooking and sewing home management were declining gradually in its Mean time and its ratio of acters. The acter ratio of household worker in '81, '83, '85 was composed Cooking > Cleaning > Laundering > Home management > Buying > Child care > Sewing. In '87 was composed Cooking > Cleaning > Laundering > Buying > Home management > Child care > Sewing. c) The structure of household work time revealed some differences in each year and a day of the week.

• 한국식생활문화학회지
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• 제12권2호
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• pp.137-147
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• 1997

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was $1000{\sim}1500$ thousand Won and students' pocket money was $20{\sim}40$ thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p<0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

• 한국식생활문화학회지
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• 제32권6호
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• 가정과삶의질연구
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• 제30권5호
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• pp.89-105
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• 2012

The purpose of this study is to analyze working mothers' demand for child care and housekeeping home services, and to investigate the present supply condition of home services in Korea. Data collection was implemented to examine the service demand of working mothers(n=700) in four areas. The data were analyzed with SPSS. The results were as follows: 1) For home-based child-care dispatch services social enterprises are superior to other private service suppliers in terms of the treatment of service workers, wages, and quality control. As for child care service contents, the provision of meals, and casual safeguards were mostly expected. The most important qualification for care providers was found to be in faithfulness, and the certification related with child care was required. An affordable wage range was perceived as ￦3,000~5,000 per hour, and part time services. For the time range, services which commenced before 9 am and terminated after between 5~6 pm were preferred. 2) For housekeeping dispatch services, standard services, including basic cleaning, preparation of meals and side dishes, special cleaning, and washing, were in demand. The required qualifications of housekeeping service providers were similar to those of child care service providers. Possessing certification was not considered as an important quality; however, personality and career type were important factors. An acceptable wage range was ￦3,000~5,000 per hour and part-time services were preferred. In terms of the service time range, services which commenced between 8~9 am and terminated between 5~7 pm were preferred.

• 한국식생활문화학회지
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• 제11권3호
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• pp.305-316
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• 1996

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was $172.6{\pm}0.7$ cm and $156.3{\pm}1.5$ cm respectively. The average weights of them were $62.4{\pm}0.5$ kg (male) and $47.2{\pm}0.8$ kg (female). BMI (Body Mass Index) of them were $20.74{\pm}0.14$ (male), $18.82{\pm}0.28$ (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower $(18.78{\pm}0.65)$ than that of the group who ate nothing between meals $(20.71{\pm}3.79)$. 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

• 한국식품영양과학회지
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• 제44권6호
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• pp.935-943
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• 2015

결식아동을 위한 급식은 지역 실정과 아동 여건에 따라 급식소 급식, 일반음식점 급식, 도시락 배달, 부식 지원 등의 방법으로 지원하고 있으나, 그중 도시락 배달은 완전한 식사를 제공할 수 있으며 낙인 현상 없이 아동이 원하는 시간에 편리하게 먹을 수 있다는 면에서 만족도가 높다. 그러나 도시락은 생산하는 장소와 섭취하는 장소가 분리되고, 섭취 전까지 취급 방법에 따라 식중독 발생 위험이 있다. 본 연구에서는 도시락이 가정으로 배달된 후 가정 내 보관과 섭취 실태를 조사하고, 도시락 급식서비스의 품질을 평가하였다. 도시락 서비스를 이용한 기간은 학년이 높아질수록 유의적으로 길어졌고, 절반 정도의 아동들이 일주일에 4~5회 도시락을 받는 것으로 나타났다. 학기 중보다는 방학 중 도시락 서비스 이용 빈도가 증가하였다. 조사대상자의 86.1%는 도시락을 받은 후 4시간 이내에 섭취하는 것으로 나타났으나 13.9%는 4시간이 지나거나 다음 날 아침에 먹는 경우가 있었고, 도시락을 섭취 시까지 싱크대나 식탁 등의 상온보관을 하는 비율이 30.1%였다. 특히 학년이 낮을수록 그 비율이 높게 나타나 도시락을 섭취하기 전 안전한 보관 방법을 알려주는 것이 필요하였다. 남은 음식은 냉장고에 보관 후 섭취전 가스레인지나 전자레인지로 가열하였다. 배달도시락 서비스 품질 점수는 보통 정도였으나 음식의 간과 맛에서 가장 낮은 평가를 받았고, 학년이 높을수록, 이용 기간이 길어질 수록 메뉴 요인의 평가점수가 유의적으로 낮아졌다. 본 연구는 조사 대상이 서울 일부 지역에서 도시락 배달을 받는 수혜자로 제한되어 일반화하는 데는 한계가 있다. 그러나 우리나라 결식아동을 대상으로 가정에서 배달된 도시락을 어떻게 보관하고 섭취하는지에 대해 수혜 아동의 입장에서 수행된 연구라는 점에서 의의가 있다. 지역에 따라 급식서비스 운영 방법이 다양하므로 향후 다양한 지역과 급식서비스 업장을 대상으로 한 연구가 요구된다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2003년도 춘계학술발표대회 논문집
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• pp.29-34
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• 2003

The purpose of this study was identifying the user needs for the planning of public space in apartment dwelling units. 298 apartment residents in Haeundae, Pusan responded to the structural questionnaire, which included the residents' satisfaction for the location and size of the living room, the kitchen and the dining room, the space usage of the living room and the dining room, and preferred layout of the public space. The main findings are as follows. 1) The important household characteristics to consider are identified as family life cycle and the number of family members. 2) The levels of residents' satisfaction were differed by the household characteristics and the types of apartment. 3) Activities related to recreation, entertainment, and family meals in living room and formal and informal entertainments in the dining room were occurred in different way as to the household characteristics and the types of apartment. 4) The younger families in the smaller sized apartments had more diverse preference to the layout of the public space.

• 가정과삶의질연구
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• 제7권2호
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• pp.1-13
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• 1989

The purpose of this stud is : (1) to figure out the amount of time being usually spent on the housework performed by the employed wives and (2) to find out factors influencing the total and the specified housework time. The major findings are the following : 1) A employed wife spends 374 minutes(6.2 hours) on the average a day on the housework. Compared with research results of the past, this shows little difference, and less 157 minutes than full time homeworker. Time connected with meals is 123minutes, clothing (68), management and marketing(64), family care(61), and housing care(58). 2) Family environment variables (the wife's education level, wife's employment status, income, young child's age and presence of employed housekeeper) significantly differentiates the housework time. In general, a wife with higher SES level spends less time for housework except family care. 3) Housework related variables (planning, preference, performance competency, and performance stand rd) significantly differentiate the specified houseworks. High planning, preference, and performance competency do not necessarily diminish the housework time except routine houseworks. High performance standard causes her to spend more time. 4) A wife' sex-role attitudes and a husbands attitudes perceived are more traditional, she spends more time.

• Journal of Nutrition and Health
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• 제52권6호
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• pp.593-603
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• 2019

Purpose: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea. Methods: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis. Results: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors. Conclusion: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.

• 가족자원경영과 정책
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• 제16권2호
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• pp.165-186
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• 2012

Studies on time-use have generally concentrated on the amount of time used by each member of a household in Korea. The quality of family relationships could be associated with the amount and types of interactions between family members. This study examined the time that adults spend with their family members on various activities. The purpose of this study is to explore a typology of family time and investigate the characteristics of each type. The data source was the 2009 Time-Use Survey conducted by the Korean National Statistics Office. The people involved in each activity were surveyed for the first time in the 2009 survey in Korea. The data from this study included 10,902 diaries that were filled on weekdays by married adults from ages 20 to 59 years. Data from rural households were excluded. Time use was divided into three categories: family meals, household work and family leisure time. These activities were analyzed using t-test, chi-square analysis and cluster analysis. Family time was classified into four types based on three categories. The four types were named "leisure sharing", "household work sharing", "overall sharing" and "non-sharing". The most common type was non-sharing. The characteristics of each type depended on gender and paid work time. Based on these results, family and labor policies should be developed to increase the work-life balance. Policies that focus on men over 40 years are especially recommended.