Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Survey on Breakfast of Workers in Daegu Area

대구지역 직장인의 아침식사 현황 - 생산직과 사무직의 비교 -

  • Cho Sung-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jang Jeong-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Ha Tae-Youl (Korea Food Research Institute) ;
  • Lee Kyeung-Soon (Department of Food and Nutrition, of Yeungnam University) ;
  • Kim Mi-Kyoung (Department of Food and Nutrition, of Yeungnam University) ;
  • Seo Jung-Sook (Department of Food and Nutrition, of Yeungnam University)
  • 조성희 (대구가톨릭대학교 식품영양학과) ;
  • 장정희 (대구가톨릭대학교 식품영양학과) ;
  • 하태열 (한국식품연구원) ;
  • 이경순 (영남대학교 식품영양학과) ;
  • 김미경 (영남대학교 식품영양학과) ;
  • 서정숙 (영남대학교 식품영양학과)
  • Published : 2004.12.01
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Abstract

Breakfast is an important factor for health status of people. This study was carried out to investigate the dietary life related to breakfast of workers and to develope some nutritional convenient diets for the workers. The collected data were consisted of items about general characteristics of the subjects, breakfast pattern, factors affecting on breakfast and opinions on convenient foods. The subjects were classified into labor workers (n=202) and office workers (n=227) aged from twenties to fifties. The rate of skipping breakfast in workers was $31.5\%$ and higher according to the increase of age. Their favorite style of breakfast was mostly Korean traditional diets, but only $38.1\%$ of the subjects had cooked rice as breakfast. The main reason for skipping breakfast was that they had no time for it. But $65.4\%$ of total workers had experiences of using convenience diets. They had these kinds of diets because of convenience. These results suggest that recipe development of convenient breakfast is very important for the good dietary life of the workers.

Keywords

References

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