Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Evaluative Criteria Sub-factor in Food Preparation and Eating: Housewives and Cooks

음식준비와 식사의 평가기준과 하위요인: 주부와 조리사를 대상으로

  • 홍순명 (울산대학교 식품영양학과) ;
  • 유경희 (울산과학대학 호텔조리과) ;
  • 임화재 (동의대학교 식품영양학과) ;
  • 황혜진 (동의대학교 식품영양학과) ;
  • 서정희 (울산대학교 아동가정복지학과)
  • Published : 2001.05.30
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Abstract

The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

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