동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권1호
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  • Pages.1-10
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  • 2010
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

전업 주부와 직업 주부의 식생활 평가 및 영양 지식에 관한 비교 연구

A Comparative Study of the Dietary Assessment and Knowledge of (Full-Time) Housewives and Working (Job-Holding) Housewives

  • 신경옥 (삼육대학교 식품영양학과) ;
  • 윤진아 (배화여자대학 식품영양과) ;
  • 이준식 (삼육대학교 식품영양학과) ;
  • 정근희 (삼육대학교 식품영양학과)
  • Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University) ;
  • Yoon, Jin-A (Dept. of Food and Nutrition, Sahmyook University) ;
  • Lee, Jun-Sik (Dept. of Food and Nutrition, Baewha Women's College University) ;
  • Chung, Keun-Hee (Dept. of Food and Nutrition, Sahmyook University)
  • 투고 : 2010.02.08
  • 심사 : 2010.02.17
  • 발행 : 2010.02.28
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초록

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

키워드

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