음식물 쓰레기 감량을 위한 조리행동에 관한 연구

Cooking Behavior for the Reduction of Food Wastes

The purpose of this study was to investigate the cooking behavior of housewives in Seoul to reduce the food wastes. The obtained datas from the questionnaires were analyzed by SPSS program. Among the respondents 60.8% were 40 to 49 years old, and 50.l% had high school education background. Sixtyfive % had 3∼4 family members and 83.9% lived with their husbands and children. The income of 25.0% of the respondents was 1.5 to 2 million wens monthly Their housing environment showed that 37.7% of housing were private houses and 92.0% of kitchen were a stand-up type. Most respondents shopped at a supermarket (64.5%), and they expressed greate, concerns on the date of food production (58.4%) than its wastes (6.0%). Sixtyfour point nine% of the respondents prepared a kuk and chigae every meal and 46.2% of them prepared two meals at a time. Twentytwo point two% of the respondents ate all the kuk or chigae. The residual foods were kuk or chigae (47.6%), side dishes (42.3%), and main dishes (4.9%). Fortyfive point six% of the respondents believed that the improvement of eating habits needed for the reduction of food wastes.