• 한국조리학회지
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• 제13권2호
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• pp.136-152
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• 2007

This study was carried out to survey the degree of the perception and necessity of wedding food prepared by housewives. The participants of the survey were 331 housewives lived in Busan and Kyungnam area. The findings could be summarized as follows: The housewives lived in Busan and Kyungnam area had evaluated the necessity of wedding foods, Paebaek foods or Yedan foods. The respondents of 36.6% answered that they will order wedding foods from specialists, whereas 28.7% said that they will prepare them by themselves. More than half of the respondents(56.2%) thought that current wedding foods were prodigal and have to be done in thrifty manner. Broadly 46.8% of the respondents considered that the ritual practices of wedding foods will decrease steadily. A conclusion was that lots of participants had a negative view of wedding foods and pointed out the necessity of developing them to reflect traditional wedding customs with economic costs.

• 동아시아식생활학회지
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• 제21권2호
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• pp.155-166
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• 2011

The purpose of this study was to identify determinants for the perception of traditional food and the probability of belonging to the succession group of traditional food. This study also analyzed foods for seasonal custom and strengths as well as direction concerning improvement of traditional foods, while taking the housewives' hometowns into account. Data were collected from 304 housewives living on Baengnyeong island. Regression analysis showed that family income, age, type, years of residence on Baengnyeong island and hometown were significantly related to the perception of traditional food. Among the significant variables, hometown was the most important factor in explaining perceptional differences. Logit analysis indicated that the probability of belonging to the succession group of traditional food was high with low educational level, high perceptional degree, and North Korea as a native country. The results of chi-square analysis proved that foods associated with seasonal custom, strengths and the improvement of traditional food were different between housewives having South Korea and North Korea as a native country. In this article, similarities and differences in the foods associated with seasonal customs, strengths and the direction concerning improvement of traditional foods are discussed, and implications for both nutritionists and food marketers are provided.

• Nutrition Research and Practice
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• 제2권4호
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• pp.275-282
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• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• 대한가정학회지
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• 제33권1호
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• pp.45-60
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• 1995

The purpose of this study is to investigate some influencing factors related to the perception and the management behavior on the environmental pollution of the housewives in the metropolis. small city and Kun. This study is also to provide some knowledge and information on the environmental preservation. 2300 questionaires were distributed to the housewives from the end of April to the end of May in 1994. The 1850 quentionaires were obtained and the 1490 data were analyzed by frequency, percentage, mean, t-test, F-test, Duncan's prohoc test, stepwise multiple regression, path analysis and pearson's correlation. The most hypotheses of this study were accepted. Based on the findings of this study, the degree of concerns on the environmental provlems, the enviromental education, the einvironmental articles and the paticipation of the environmental events were the most important factors on the knowledge of the environmental preservation and the perception of the environmental pollution. And these factors were exerted important effects on the management behavior on the environmental preservation.

• 가족자원경영과 정책
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• 제24권1호
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• pp.41-53
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• 2020

The purpose of this study was to identify the factors that affect middle-old aged housewives' participation in lifelong learning as a part of human resource development. Through purposive sampling, the study recruited 163 full-time housewives over age 40 years who live in C City. As a result, first, 87.1 percent of all respondents, or 142, said they were willing to participate in lifelong learning in the future. There was no statistically significant difference in the results of cross-checking by age, educational background and monthly household income variables. Additionally, we used cluster analysis to measure differences in participation intentions according to the perception of human resource development of middle-old aged full-time housewives. The perception variable of lifelong learning is: First, Cognitive degree, second, importance, third, activation awareness. Cluster 1(n=16) was divided into generally low-perception types, such as cognitive degree, importance, and life-long learning activation of the C city, while Cluster 2(n=61) was classified as a type of person who thinks that lifelong learning is important to life and Cluster 3(n=86) was generally classified as a type with a higher lifelong learning perception. and we found that there was no difference in the intention to participate in lifelong learning by all cluster Lastly, we found that participants who valued human resource development scored significantly higher on measures of cognition than those who did not value it. Based on these results, we advocates social change that encourages the cultivation of talent through lifelong learning programs that can positively affect one's unique identity, not just wife and mother, and provide opportunities for self-development.

• 한국식품영양학회지
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• 제22권3호
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• pp.463-469
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• 2009

This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of 'special treat' or 'easy to digest', The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn't affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.

• 가족자원경영과 정책
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• 제15권1호
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• pp.71-91
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• 2011

This qualitative case study examines how mid-life housewives perceive age, react to aging, and experience the changing of their appearance that comes with age. The participants of this study were eight housewives four full-time housewives and four working housewives in middle adulthood. This study was conducted through in-depth interviews that were based on an unstructured questionnaire, and the data was collected from January 2010 to October 2010. Findings are as follows: during mid-life, housewives continue to exert efforts toward self-development, and toward self-actualization that can unleash the potential of their "multi-self". The housewives of the Entering Middle Adulthood self-actualization period believe that the material self as manifested in appearance is the most important component of the multi-self. Indeed, both groups of housewives thought a great deal about the criterion of appearance for their age and were concerned about others' viewpoints, social stereotypes, the appearance "norm," and other characteristics related to appearance. The full-time housewives made efforts to improve their social selves, and the working housewives tried to enhance their spiritual selves. The viewpoints of husbands are often internalized into housewives' internal points of view; therefore the relationships of housewives with their husbands were crucial both to the confidence the women felt in their appearance, and to their satisfaction in life.

• 대한가정학회지
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• 제39권2호
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• pp.85-95
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• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.

• 한국지역사회생활과학회지
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• 제28권4호
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• pp.547-559
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• 2017

This study was conducted to investigate the perception about the construct in the Theory of Planned Behavior using In-depth interview for 24 housewives with elementary school children. Most housewives did not have an intention to buy organic vegetables more in the future than in the present. They showed positive attitudes toward organic vegetables in terms of non-use of pesticides and fertilizers, taste, nutrient content, freshness, mental health, and protection of the environment. They showed negative attitudes toward organic vegetables in aspect of price, credibility of organic vegetables, differences in nutrients, appearance, size, perishability, and accessibility. Children, especially those with diseases, were the most influential persons to their mothers for buying organic vegetables. Housewives' negative attitudes toward organic vegetables were barriers for buying more organic vegetables and they were not willing to overcome these barriers actively. Therefore, government policy and nutrition education to change attitudes is needed to increase consumption of organic vegetables.

• 한국식생활문화학회지
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• 제26권3호
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• pp.230-238
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• 2011

The purpose of this study was to identify the determinants of traditional food perception, by taking the generation effect into account. This study also analyzed the preference patterns of traditional snacks and the strength as well as direction of improvement for traditional foods. Data were collected from 304 housewives living in the Baeong-Nyeong-Do island. Regression analysis showed that the determinants of traditional food perception varied depending on the generation of housewives. In the 30s age subgroup, income and family type were significantly related with the degree of traditional food perception. In the 40s age subgroup, household income, education, and hometown location were significant, whereas household income, family type, number of years of life spent in the Baeong-Nyeong-Do island, hometown location were the significant factors in the 50s and 60s age subgroup. The results of factor analysis showed that there were three preference patterns of traditional snacks. The results of chi-square analysis proved that foods for strength, and direction of improvement for traditional foods were different among the generation groups. In this article, similarities and differences between determinants of traditional foods, the strength and direction of improvement for traditional foods are discussed, and their implications for nutritionists as well as food marketers are provided.