• 대한가정학회지
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• 제38권8호
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• pp.141-157
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• 2000

The purpose of this study is to analyze the effects of husband-wife's human capital on household consumption structure. This study used the 1996 Expenditure Survey of Urban families from National Statistics Office. Of the samples, 62.36 percent of the households had the same educational attainment for husband and wife. The households with more educated couples tended to have more household income and more household expenditure. Regression analyses showed that the educational level of husband-wife was found to be a significant factor on most household expenditure categories after controlling other household characteristics. Specifically, significant and positive effects of the educational level of husband-wife were found on the expenditures for food at home, food away from home, housing, clothing, education, and transportation.

• Nutrition Research and Practice
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• 제8권6호
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• pp.670-678
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• 2014

BACKGROUND/OBJECTIVES: Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS: Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS: Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS: As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.

• 한국식생활문화학회지
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• 제14권5호
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• pp.497-505
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• 1999

본 연구는 우리나라 가계의 식생활비 지출행태에 관한 이해를 꾀하고자 식료품비와 외식비로 나뉘어 각각에 관한 결정요인을 비교, 분석하였다. 연구를 위하여 통계청에서 조사한 1994년 도시가계연보의 원자료를 사용하였으며, 식료품비와 외식비 지출에 대한 관련요인들의 영향력을 고찰하기 위하여 다중회귀분석이 사용되었다. 연구결과에 의하면 식료품비와 외식비 지출 모두 가계소득과 정적 상관관계를 보였으며, 주부가 취업한 경우 식료품비 지출은 비취업주부가계에 비해 적은 반면, 외식비 지출은 도리어 많은 것으로 분석되었다. 가구원수, 교육수준, 계절, 자녀의 존재 변수 등이 식료품과 외식비지출에 대해 유의한 영향력을 미치는 것으로 나타났다. 가구주 나이는 식료품비에 유의한 영향을 미쳤으며, 가구주 직업은 외식비지출에 영향을 미치는 것으로 분석되었다.

• 한국식품영양학회지
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• 제29권5호
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2003년도 춘계학술대회 및 비만ㆍ다이어트 박람회
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• pp.98-99
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• 2003

본 연구의 목적은 한국인과 일본인, 중국인의 선호 음식류 및 조리법과 외식행동을 조사하여 향후 일본, 중국 외식시장 진출 시 기초 도구를 마련하고자 하였다. 연구 대상은 인천국제공항 면세구역 내 출국을 대기하는 한국인과 일본인, 중국인을 대상으로 하였다. 설문 표본 추출은 연구자의 판단에 의한 판단 표본추출법을 사용하였다. 설문방법은 연구자 외 1인이 직접 설문하였다. (중략)

• 대한가정학회지
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• 제31권3호
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• pp.1-13
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• 1993

This study examined the expenditure on time-saving services and related variables. The time-saving services are food away from home, delivery food, dry cleaning, clothing care, helper and total service. The specific objectives of this study were: (1) to investigate the differences in the expenditure on time saving services according to social economic and demographic variables. (2) to investigate the differences in the expenditure on time-saving services according to role-overload, home goal orientation and work goal orientation. (3) to investigate the independent influence of variables related to the expenditure on time-saving services. For this objectives survey was conducted using interview. The data used in this study included 160 women living in Seoul from employed professional housewives, employed non-professional housewives and non-employed housewives. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, DUNCAN-test and multiple regression. The major findings were: (1) Wife's education, wife's age, income, tenure, level of living and employment status were significantly related to the expenditure on time-saving services by using the one-way ANOVA. (2) Income, education, level of living, number of children, and employment status explained the variance of the expenditures on time-saving services about 20%-39% by using a multiple regression method.

• 한국식생활문화학회지
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• 제21권3호
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• pp.241-246
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• 2006

The purpose of this study was to understand current food consumption phenomena in the context of Korea's consumption culture and economy. For this purpose, food consumption phenomena and the underlying meaning of consumption culture were investigated. The study indicated that current food consumption phenomena were characterized by increased eating habits away from home, consuming more fast food and processed foods, westernized diet, eager for taste, and overwhelming well-being products, which could result in environmental problems as well as malign physical and mental defects. It was argued that current food consumption phenomena had been mainly affected by the commercial food industry and consumers' cultural consideration. Finally, this paper discussed several approaches to motivate consumers' awareness and how to change their food consumption culture, and further government policy efforts.

• 한국생활과학회지
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• 제8권1호
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• pp.63-79
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• 1999

The purpose of the study is to investigate the relationships between food expenditures and household socio-economic characteristics. Data used were taken from the 1996 National Survey of Family Income and Expenditure Survey. This study revealed that total food expenditures for urban salary and wage earner households were 347,798 won, which accounted for 27.0 percent of the total consumption expenditures and food away from home expenditures marked for 8.4 percent of the total consumption expenditures. Household income, household size, age of household head, occupation of household head, education of household head, housing tenure, wife's employment status, gender of household head, and children's age were all important factors in predicting the food consumption expenditures for urban salary and wage earner households.

• 가정과삶의질연구
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• 제20권2호
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• pp.215-225
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• 2002

This research is intended to understand the housework performance of husbands that live away from their family and the human resources that may have effects while they do the housework. The research has been done by the interviews with twelve selected males who are married and live away from their family The results are as follows: First, the amount of time that the interviewees spend on the housework is less than thirty minutes a day. As for the clothing life area, they seem to depend on washers, cleaners and their wives for their laundry, except for six interviewees that wash their socks by hands. As for their food life area, they either have quick breakfast or do not have breakfast, and they go to a restaurant more than twice a day. Therefore, they tend to depend on services, and they only make the bed and clean the house. Second, affective components and cognitive components are the factors that make their housework difficult while physical components do not have any great effect. These two components have a great deal of effect on the interviewees'clothing related housework and food related housework.

• 한국식품조리과학회지
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• 제18권4호
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• pp.440-447
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• 2002

The usage status of convenience food, convenience food restaurants and satisfaction level was surveyed from local college students in Kangreung to provide fundamental data for developing more appropriate convenience food. The subjects (80.4%) answered that they are quite aware of convenience food or to some degree. They normally consumed convenience food in the convenience food restaurants (48.85%). In many cases they took it as a snack (69.6%), and the most frequently consumed item was ramyun (45.8%). The main reason for consuming convenience food was to save time (44.8%). Regarding the price and sanitation level of convenience food, only 17.2% and 22% were satisfied, respectively. The results of analyzing the usage status and the satisfaction level with convenience food by gender and housing status showed that the highest rate of people (46.0%) answered that, "because it is convenient" was the main reason for using convenience food restaurants. Female students (P$\leq$0.014) and the students staying away from home used convenience food restaurants more often than male students and the students staying in their own homes. Especially the students who have to cook for themselves fell into the high rate of convenience food restaurant users (P$\leq$0.001). The convenience food restaurant with the highest usage rate was hamburger restaurant (38.8%).