• 대한가정학회지
• /
• 제43권11호
• /
• pp.225-234
• /
• 2005

The objective of this study was to develop a model for predicting Korean adult consumers who frequently eat food-away-from-home. A total of 7,032 adults aged 19 years and older from the 2001 National Health and Nutrition Survey in Korea were used as subjects. The data were analyzed using a data mining procedure including logistic regression and decile analysis. The model developed in the study was proven to be valid in predicting the consumers who frequently eat food-away-from home(once a day or more often). This model showed that consumers eating food-away-from-home frequently tend to be younger men, living in a big city, working full time, receiving more stress and eating snacks and fried food more frequently. The model could be used to identify targets for nutrition and related education and consumer segments for the marketing of restaurant businesses.

• 한국지역사회생활과학회지
• /
• 제19권1호
• /
• pp.63-74
• /
• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• Human Ecology Research
• /
• 제54권3호
• /
• pp.333-349
• /
• 2016

This study develops and evaluates a game-based lesson plan applied to the 'Food Culture' unit of a high school Home Economics class. We developed, implemented, and evaluated lesson plans for seven periods that contained 'the Korean food table setting card,' 'the world's food culture card,' and the procedure for cards games according to the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) model. 'The Korean food table setting card' consisted of 'the Korean food table setting order card' to easily understand 10 types of Korean traditional daily meals based on pictures and 'the Korean food table setting food card' to easily understand Korean traditional food based on 104 kinds of food picture and quick response (QR) code. 'The world's food culture card' consisted of 'the world's food culture quiz card' to help learners easily understand influential food culture formation factors, features of food culture, typical foods from 16 countries, and 'the world's traditional food card' to help learners easily understand typical foods from 16 countries through 63 kinds of pictures. Respective 'game guides' were also developed. High school students who studied the game-based Home Economics classes and who participated in the 'Food Culture' unit, could easily and enjoyably learn the food culture of Korea (and other countries), actively participate in learning activities, and understood the content of food culture. In addition, they evaluated that the game-based instruction was easy to remember with minimal memorizing.

• 한국가정과교육학회지
• /
• 제3권1호
• /
• pp.49-59
• /
• 1991

The purpose of this study is to find out the influence of Home Economics learning on the recognition and attitude of middle school boy’s home life and to suggest the basic materials for the development of the Home Economics education through students’opinion of Home Economics. For this purpose, a survey was conducted in Cheong-ju area using questionaire. The subjects were 487 boys who studied Home Economics (HE group)and 480 boys who studied Technique (T group) in middle school. The statistics used for data analysis were t-test and x$^2$-test. The results of this study were as follows： 1. The recognition and attitude to home life on the general characteristics of home life； In urban area, the interests in bealth and the role of the consumers were higher than those of rural areas-on the bases of the standard of life, the middle class students had a higher interest in nutrition and food habits, the students whose father were engaged in special job had a higher interest in health and nutrition. 2. The difference of the recognition and attitude between HE & groups； In the field of food life, HE’s knowledge about the six nutrients and the basic food groups and attitude toward buying food were higher than T’s. In the field of family life and resources, HE and T accepted the importance of family life and the role of home as important, hoped to get psychological relax from home and to take the right sexual education. In the field of clothes life, HE and T had the general tendency to have their clothes in proper manner and to select their clothes for themselves, but HE took a higher interest in clothes mending and the role of clothes. 3. The opinions on Home Economics； HE answered that Home Economics was useful to them (more than 90% of HE) and that 57.1% of HE were interested in Home Economics. The order of interest among three fields were as follows： food life, clothes life, family life and resources. 71.9% of T hoped to take Home Economics course.

• 대한가정학회지
• /
• 제39권6호
• /
• pp.25-40
• /
• 2001

The purpose of this study was to find out the amount of the household work time related to food and examine the factors affecting the time accomplished by married female home-based workers and on-site workers. The data were collected from 165 married female home-based workers, and 292 married female on-site workers in Pusan and Kyungnam province, by the self-administered questionnaire. frequency distributions, Cronbach's alpha, t-tests, Pearson's correlations, and multiple regression analyses were conducted by SPSS/PC+. The major findings of this study were as follows: (1) both married female home-based and on-site workers spent more time on household work related to food in a weekend than in a weekday, (2) in a weekday, occupation was significantly related to the amount of time that married female home-based workers spent on food household work, whereas age and occupation were significant for married female on-site workers, (3) on Saturday, the significant factors of the time spent on food household work were the number of family and occupation for married female home-based workers, and educational level, occupation, sex role attitude, existence of children of 6 years or under, and existence of elders/disability within the family for married female on-site workers, and (4) on Sunday, for married female home-based workers, the number of family, occupation, and the level of market good substitution had significant effects on the amount of time spent on food household work, and for married female on-site workers, age, the number of family, occupation, sex role attitude, work hours on Sunday, and the level of market good substitution were significant.

• International Journal of Human Ecology
• /
• 제7권2호
• /
• pp.63-74
• /
• 2006

This study examines the effect of mother's market work participation and presumably in the home, on the production of child quality, where child quality is measured by nutritional status. In general, our analysis answers how does mothers' employment affect away-home food consumption and their children's diet quality. The data come from the 1994-1996 Continuing Survey of Food Intakes by Individuals (CSFII) in 1998 and the sample used in this study is 1774 children that provided information on their food intake for two days from 1065 households. The direct effects and indirect effects through foods-away-from home consumption were obtained. The results suggested that although mothers' employment showed small direct effects on their children's nutrient intakes, it can have a larger effect through foods-away-from home consumption.

• 한국가정과교육학회지
• /
• 제7권2호
• /
• pp.113-123
• /
• 1995

The purpose of this study is to investigate teachers’ recognition in Food/Nutrition, Textile/Clothing part in Home Economics Text Book of Middle School and to provide the basic data for the improvement of its curriculum. 147 Home Economics teachers in Taegu city and Kyungsangbukdo area responded to the questionnaire. The results are summarized as follows: 1. Most of Home Economics teachers have graduated Dept. of Home Economics Education and have ever taken teacher training. And even those who ever taken teacher training are not satisfied with training curriculum contents. Therefore, the result of this study shows that teacher training curriculum contents should be improved so as to be helpful for the actual teaching and learning. 2. In terms of the suitability of contents of food & nutrition and contents of textiles & clothing to the student’s learning development levels, the degree of suitability is in the order of nutrition & health, nutrition in adolescence, food selection, kinds and functions of nutrients in food & nutrition curriculum, and in the order of suitable clothing, mixture rate of fabrics, purchase of clothing, clothing in adolescence, clothing selection. The contents of making processed foods and usage of sewing machine of the existing text book have turned out not to be appropriate. 3. Most teachers suggest that dietary guideline for health, misconception about food & nutrition selection of ready-made suit suitable clothing for situation & character as well as the contents of the existing text book should be included in the new text book.

• 한국식생활문화학회지
• /
• 제18권4호
• /
• pp.346-355
• /
• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• 대한지역사회영양학회지
• /
• 제24권5호
• /
• pp.363-373
• /
• 2019

Objectives: This study examined the effects of dietary education experience (home, school, and mass media) on food consumer information literacy. Methods: The study subjects were 454 adult consumers who answered a structured questionnaire. The questionnaires addressed the subjects' demographics, dietary education experience (home, school, and mass media), and food consumer information literacy. The data were analyzed through frequency analysis, mean, standard deviation, t-test, ANOVA, Pearson's correlation, and multiple regression analysis using SPSS Win 24.0. Results: First, the scores of mass media education experience were 3.41 ± 0.64, which was the highest, and 3.15 ± 0.74 for school education experience, which was the lowest. Second, the level of sub-literacies (task definition, information seeking strategy, location and access, use of information, synthesis, and evaluation) showed scores of 3.20 ± 0.72 ~ 3.47 ± 0.68, which were slightly higher than the median. The synthesis literacy was the highest, as opposed to the information seeking strategy literacy, which was the lowest. The location and access and synthesis literacy were higher in women. Third, a significant positive(+) relationship was observed between all sub-literacies and each of three dietary education experiences (home, school and mass media). According to multiple regression analysis, the major variables influencing the sub-literacies of food consumer information literacy were home education, mass media, and school education in that order. Conclusions: The dietary education experience was the highest through mass media. The factor that showed the highest food consumer information literacy was synthesis. The factors influencing the food consumer information literacy were dietary education experience through home, school, and mass media.

• 한국식생활문화학회지
• /
• 제1권3호
• /
• pp.295-309
• /
• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.