Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners

성남시 외식사업자의 건강의식과 식습관

  • Cho, Wookyoun (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
  • 조우균 (가천대학교 바이오나노대학 식품영양학과)
  • Received : 2015.07.28
  • Accepted : 2015.08.05
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

Keywords

References

  1. Cho CB, Kim TG. 2014. A study on the business type selection factors affecting the business performance in the foodservice industry. J. Conv. Sci., 36(1):87-106
  2. Heo HT, Kim DW, Lee JS, Jo HA, Jang SS, Kim SY, Kim IA. 2012. An Association between Working Schedules and Depression in Public Sector Employees. Korean J. Occup. Environ. Med., 24(4):347-355
  3. Hong KE, Joung HJ. 2011. Developing a Questionnaire to Evaluate the Healthy Restaurant Program. Korean J. Nutr., 44(6):562-576 https://doi.org/10.4163/kjn.2011.44.6.562
  4. Hong KE, Kang YW, Joung HJ. 2008. An Analysis of Consumers' Needs and Practice Willingness for the Health Promotion Program in Restaurant Industry among Seoul Residents. Korean J. Nutr., 41(4):365-373
  5. Jun SM, Kwon SH, Park HK, Kim SH, Kwon KI, Jung HR. 2009. Consumers' Use and Demand of Restaurant Foods Nutrition Labeling. J. consum. stud., 20(2):279-306
  6. Jung YR, Bae YJ, Sung CJ. 2006. Comparative Study on Nutrient Intakes, Serum Lipid Profiles of Smoking Male College Students. J. East Asian Soc. Diet. Life, 16(5):515-522
  7. Kim MH, Jeong ES, Kim EJ, Cho HK, Bae YJ, Choi MK. 2011. Night Eating Status of University Students in Partial Area of Chungnam. J. East Asian Soc. Diet. Life, 21(4):563-576
  8. Kim MH, Yang JH. 2010. Effects of Nutrition Claims on Consumers' Health Believes, Brand Attitudes and Perceptions of Disease-Related Risks. J. consum. stud., 21(3):53-81
  9. Kim SA, Choi JK, Park CK, Choi KM, Cho BL. 2013. Body shape, Body mass index, Waist circumference, Threedimensional body scanning. Korean J. Obes., 22(3):155-160 https://doi.org/10.7570/kjo.2013.22.3.155
  10. Kim SK, Yeon BY, Choi MK. 2003. Comparison of Nutrient Intakes and Serum Mineral Levels between Smokers and Non-Smokers. Korean J. Nutr., 36(6):635-645
  11. Kim SY, You, JS, Chang, KJ. 2013. Consumption of health functional food and dietary habits, nutrient intake and dietary quality of college students in Incheon. Korean J. Nutr., 46(2):166-176 https://doi.org/10.4163/kjn.2013.46.2.166
  12. Kim, YG. 2009. The effect of price level in the restaurant' menu item on customers' perceived quality, perceived risk, perceived value and purchase intention. Journal of Hotel & Resort, 8(1):25-37
  13. Korea Centers for Disease Control and Prevention. 2009. Korea National Health Statistics 2009 - The 4th Korea National Health and Nutrition Examination Survey (KNHANES IV). Cheongwon: Korea Centers for Disease Control and Prevention
  14. Ku CH, Yoo EY. 2011. A study on the relationship between wellbeing attitude and Korean menu selection attitudes. Korean J. Foodserv. Manag., 14(2):179-195
  15. Kwak CS, Lee JW, Hyun WJ. 2000. The Effects of Smoking and Alcohol Drinking on Nutritional Status and Eating Habits in Adult Males. Korean J. Community Nutr., 5(2):161-171
  16. Lee CS, Kim JH, Bang SH. 2014. Relation of Eating Speed and Metabolic syndrome in Fire fighters. J. Korea Converg. Soc., 5(4):113-119 https://doi.org/10.15207/JKCS.2014.5.4.113
  17. Lee HS, Lee YJ, Yang SH. 2009. A Study on Diners' LOHAS Consciousness and Korean Food Preference. J. Cittaslow, 1:33-48
  18. Lee JS. 2007. Smoking Status and Dietary Patterns of Industrial Male Workers in Gumi Area. Master's degree thesis, Keimyung University, Korea, pp 6-8
  19. Lee SH. 2003. Interests, Cognitions, Practices about Health Behaviors and Job Commitments among White Collar Workers. Master's degree thesis, Inje University, Korea, pp 9-11, 23-28
  20. Lee YJ, You JS, Chang KJ. 2013. Dietary habits score, nutrients intake and dietary quality related to coffee consumption of college students in Incheon. J. Nutr. Health, 46(6):560-572 https://doi.org/10.4163/jnh.2013.46.6.560
  21. Lee, YSChoi, WGChoi, GB. 2005. The Present Status of the Advance into Overseas Market in Korean Foodservice Industry & It's Internationalization Prospects. Korean J. Foodserv. Manag., 1(1):135-154
  22. Shin KO, An CH, Hwang HJ, Choi KS, Chung KH. 2009. Effect of Smoking and Drinking Habits on the Nutrient Intakes and Health of Middle and High School Boy Students. J Korean Soc. Food Sci. Nutr., 38(6):694-708 https://doi.org/10.3746/jkfn.2009.38.6.694
  23. Shon CM, Kim JH, Shin SY, Cha KC. 2001. A Study of Age-related Patterns in Body Composition by Segmental Bioelectrical Impedance Analysis for Koreans. J. Korean Diet. Assoc., 7(2):153-158
  24. Song DY, Park JE, Shim JE, Lee JE. 2013. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. J. Nutr. Health, 46(1):72-85 https://doi.org/10.4163/kjn.2013.46.1.72
  25. Statistics Korea. 2011. The annual report on the cause of death statistics. Daejeon: Statistics Korea
  26. Yoo JA. 2009. Consumer understanding of nutrition labelling by the food industry according to the level of health interests of the consumer. Master's degree thesis, Sookmyung Women's University, Korea, pp 22
  27. Cho MS. 2015. Meaning and prospects of eating out business. Jeju. Available from; http://www.e-foodservice.co.kr/foodservice/main02.html [accessed 2015.04.05]
  28. Korea Agro-Fisheries Trade Corporation. 2015. Naju: food industry statistics information; '14 dine out consumption survey & '15 prospect of dine out trend. Available from;http://www.atfis.or.kr [accessed 2015.04.05]
  29. Kosis. Daejeon 2014. Available from; http://kosis.kr/statHtml/statHtml.do?orgId=142&tblId=DT_142A_C30024&conn_path=I2 [accessed 2015.04.22]
  30. Ministry of Agriculture, Food and Rural Affairs. 2015. Sejong:work plan. Available from; http://www.mafra.go.kr [accessed 2015.04.05]
  31. News Korea network news 2015; Kimcheon. Available from;http://newsk.kr/ArticleView.asp?ArticleId=3611&Section=01 [accessed 2015.04.05]
  32. Song YJ. 2010. The pattern of eating out among Korean adults from 4th Korea National Health and Nutrition Examination Survey. PHWR, 3(36):597-602. Available from; www.cdc.go.kr/phwr [accessed 2015.04.22]
  33. The Agriculture Livestock Newspaper news 2012; Seoul. Available from; http://www.ncnnews.kr/news/articleView.html?idxno=941 [accessed 2015.04.05]

Cited by

  1. Study on Health Consciousness and Eating Habits of Workers at Deluxe Hotels in Seoul and Gyonggi-do regions vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.587