• 가족자원경영과 정책
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• 제22권3호
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• pp.21-41
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• 2018

This study determined the characteristics of meal-related time use among employees living in one-person and multi-person households by conducting a comparison focused on gender and age differences. Among the questionnaires distributed to employees during the 2014 Korean Time Use Survey, 19,692 were used for final analysis. The results were as follows: First, the one-person households had shorter meal-related time use than did the multi-person households, except for the time spent having snacks and beverages. Second, meal-related time use was generally longer in non-working days than in workdays. Third, gender differences in meal-related time use were observed, with the more significant ones being the differences in time devoted to meal preparation and dishwashing. Fourth, in both the one-person and multi-person households, women spent a longer amount of time preparing meals and washing dishes than did men, but this difference was greater in multi-person households. Fifth, old individuals spend a longer time preparing meals and washing dishes than did young individuals. Policies must be enforced to improve the quality of diets in one-person households. Such households should also be provided nutrition education to increase their awareness of the importance of healthy and regular meals. Another essential requirement of policy is the provision of gender equality education for both the one-person and multi-person households.

• 대한가정학회지
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• 제24권4호
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• pp.93-104
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• 1986

The purpose of this study was to see that how about the related variables influence on the use of the microwave oven and how about the use of the microwave oven influence on the time spent in meal preparation and meal management. Questionaires were give to randomly selected homaker's, in kwangju in August, 1986. Data from the 149 response were analyzed according to multiple regression. The results were as follows; 1. The variables affecting the use of the microwave oven were family income, homaker's employed hours, homakers' education level, a period of use a microwave oven, congnition of a special character in a microwave oven, family style of participation in meal preparation, frequency in use of instant food. 2. The variables of the use the microwave oven was significantly influence on the time spent in meal preparation. 3. The variables of the use the microwave oven was not significantly influence on meal management.

• 한국가족관계학회지
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• 제22권4호
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• pp.135-156
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• 2018

Objectives: This study aim to determine adolescent meal time, which provides the important context of parent-child sharing time. We divided mealtime into family meal and alone meal, and analyzed the time/space context of each meal time as well as the social determinations. Method: We employed adolescents age 10-18 who live with married patents and attends school at the present (n=5,128) from the original data of Korean Time Use Survey. Results: More adolescent were engaged in family meal rather than eating alone in daily bases. However, the trend show difference by day of week and academic grade; family meal are more prevalent in weekends rather than weekdays. As adolescent reaches high school age, the proportion of eating alone beats the proportion of family meal time. Most of the meal occur at home. Having meal outside was relatively scares, especially on weekdays. Tobit and logistic analysis reveal that, on weekday meal, less school hours, more time spent at the private academy, having family leisure event, and long mother's housework hours were positively associated with family meal time. In weekend model, father's education gradient was associated with family meal time, showing higher the father's education level, there were higher chance of having weekend family meal. As for the eating alone, relevant factors were similar with family meal but the directions were the opposite; having family leisure were negatively associated with alone meal, both weekdays and weekend. Long academy hours, meal preparing and leisure alone were positively associated eating alone. Overall, weekday meal time was strongly linked with adolescent daily schedules and time use, while for weekends meal, in both family meal and alone meal, the influence of parent factors were discovered. Conclusion: The results indicates that alone meal and the family meal are not exclusively related but seem to be complementary. Families tend to enjoy family meal yet, there are some necessary situation that adolescent need to be on their own. Increase in ready-made food industries, growing independence of children by age seem partly allow adolescent children to eat alone. Careful attentions may require for monitoring weekends meal situation and the family factor of adolescent in future studies.

• 한국정보시스템학회:학술대회논문집
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• 한국정보시스템학회 2000년도 추계학술대회
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• pp.36-44
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• 2000

The purpose of this study is to introduce a more efficient forecasting technique, which could help result the reduction of cost in removing the waste of airline in-flight meals. We will use a neural network approach known to many researchers as the “Outstanding Forecasting Technique”. We employed a multi-layer perceptron neural network using a backpropagation algorithm. We also suggested using other related information to improve the forecasting performances of neural networks. We divided the data into three sets, which are training data set, cross validation data set, and test data set. Time lag variables are still employed in our model according to the general view of time series forecasting. We measured the accuracy of our model by “Mean Square Error”(MSE). The suggested model proved most excellent in serving economy class in-flight meals. Forecasting the exact amount of meals needed for each airline could reduce the waste of meals and therefore, lead to the reduction of cost. Better yet, it could enhance the cost competition of each airline, keep the schedules on time, and lead to better service.

• 가족자원경영과 정책
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• 제15권1호
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• pp.1-28
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• 2011

The purpose of this study is to analyze the family's meals of the daily time use and to examine how shared meals time together with family is influenced by socio-demographic variables. The Time Use Survey data collected by Korean National Statistical Office in 2009 is used. Among the total sample of 21,000 individuals, 9,179 samples who are married, aged from 20 to 59 years old and non-farmers are selected for analysis. The statistical methods are frequency, percentage, and censored regression model. The following is a summary of the major findings. The first, compared with the research results in 1999 and 2004, the time use of meals by adults is longer. But average time of family meals decreases and rates of family meals participants 2009 decrease 5.6% than 1999. Secondly, the family meals time increases from about 36 minutes on weekdays to about an hours at weekends. Regardless of the day, the women's family meals time is longer than that of men's. Thirdly, the influencing factors on family meals are sex, age, education, presence or absence of spouses, monthly income, weekly working hours and presence or absence of preschoolers. And the magnitude of gender differences in daily shared meals is not particularly large except in the case of some socio-demographic variables. Regardless of the day, women's family meals time is more affected by either dual-earner status or monthly income than that of men's.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• 한국인구학
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• 제33권3호
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• pp.123-142
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• 2010

이 연구는 남성들의 은퇴가 활발히 일어나는 연령층 부부들의 식사 및 관련 행위를 분석하고 있다. 이 연구는 가사노동을 다루어 온 많은 연구들과 중첩되는 측면이 있으나, 식사준비, 식사행위, 설거지 등의 개별항목을 끼니별로 접근함으로써 일상적인 삶의 구체적인 모습에 한걸음 더 다가가고 있다. 한편, 대부분의 기존연구와는 달리 개인의 특성과 함께 부부나 배우자의 특성을 함께 고려하여 분석을 시도하고 있다. 한국통계청이 실시한 2004년도 생활시간조사자료 중 40대 후반부터 60대 후반 사이의 기혼여성들과 그 배우자들의 식생활행위를 분석해 본 결과, 부부의 식사행위, 식사준비 및 설거지 양상 등은 무엇보다도 부부의 취업형태에 따라 큰 차이를 보인다. 부부의 취업형태를 중심으로 볼 때, 부부가 함께 식사하는 비율이 가장 낮은 것은 부인만 취업한 상태이다. 은퇴연령층에서 부인만 취업하고 있다는 것은 이들이 식당 등과 같은 서비스업에 종사할 가능성이 높으며, 이로 인해 부부가 함께 식사할 수 있는 기회가 적음을 의미한다. 한편, 부인만 식사준비 하는 비율은 부인만 취업한 경우가 다른 경우보다 낮게 나타난다. 그럼에도 불구하고 부인만 취업한 경우에도 부인만 식사를 준비하는 사례가 절반 정도에 이른다. 부인만 설거지를 하는 비율 또한 식사준비를 하는 비율의 패턴과 유사하다. 이 비율 또한 부인만 취업한 경우에 가장 낮지만, 상당 수준에 이른다. 이를 통해 볼 때 식사준비와 설거지를 하는 해당 연령층 부인들의 비율은 취업상태에 따라 분명한 차이를 보이지만 대체로 이들 행위들은 여성들의 몫으로 남겨져 있다. 이는 다시 가족 내 식사준비와 설거지 등과 같은 일상적인 삶의 행위가 가족내 성역할을 반영하고 있음을 보여준다.

• 한국식품영양학회지
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• 제26권4호
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• 대한영양사협회학술지
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• 제9권3호
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• pp.177-184
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• 2003

In order to obtain baseline data for quality improvement of the catering services, a survey was carried out to investigate the consumer use and satisfaction with catering services. Subjects were 171 women who had used catering services within a year previously, and were replied to a questionnaire. The results were as follows: With respect to the use of the catering service, most reasons for using the catering service were no time and no cooking skills, and most events using catering services were the first birthday party and 100th day party for baby. The preferred meal cost was 8,000-10,000 won per person. With respect to customer satisfaction, over 60% of the people were satisfied with catering service which they had used ; they were satisfied with service quality and quantity of the dishes provided whereas they showed a little bit dissatisfaction in desserts and seasonal foods. It is recommended that supplying of sufficient desserts, and development of new and various menus according to seasons should be required to improve the consumer satisfaction with catering services.