• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.714-725
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• 1997

The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety seven percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang, Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chonggukjang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively, With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chonggukjang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(11%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less Hey have made of Kimchi and jangs.

• Proceedings of the Korean Nutrition Society Conference
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• 2000.06a
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• pp.155-155
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• 2000

• Proceedings of the KSCN Conference
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• 2001.05a
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• pp.448.2-449
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• 2001

• Korean Journal of Human Ecology
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• v.22 no.2
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• pp.375-389
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• 2013

This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.163-175
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• 1988

The purpose of this study was to find out the utilization status of Korean rice-cakes and the evaluation degrees of their commercial products by subjects. The subjects were 530 housewives lived in Seoul, Deajeon, Youngju city, and Secheon khun. We conducted this survey from November 16 to 28, 1987 by questionnaire method. The results obtained can be summarized as follows; 1. In the subjects' home, 37 kinds of Korean rice-cakes were used. All of them, Inchelmi (67.9%), Songpyeon (66.6%), Whinddeg (51.4%) and Gaepiddeg (43.4%) were frequently used. 2. All of ceremonial days, Korean rice-cakes were used most frequently on the wedding day but they were used scarecely on the funeral day. 3. On the birth day of children and adults, cakes were used more frequently than Korean rice-cakes. 4. All of Korean festival days, Korean rice-cakes were used most frequently on New Year's day. 5. In the future, most housewives (61.7%) hoped to make the Korean rice cakes of themselves at home. 6. Convenience (65.8%) was the most favored cause purchasing the commercial products but many housewives (44.3%) wanted to make the Korean rice-cakes of themselves at home. 7. All the quality properties of commercial products, taste and color property were favored and price, package, storage and hygienic property were poorly evaluated by housewives. 8. The evaluation about color property of commercial products were affected by resident place variable of housewives (P<0.05) and hygienic property were affected by resident place and academic career variable of housewives significantly (P<0.01). And package property of them was affected by dwelling house type significantly. (P<0.05) 9. Housewives indicated that commercial products were improved hygienic property (37.0%), price (23.8%), package (15.6%), taste (11.1%), storage (10.1%) and color (2.4%) in order.

• KOREAN POULTRY JOURNAL
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• s.207
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• pp.66-67
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• 1987

`86본회 중점사업인 양계산물 소비홍보사업의 일환으로 10. 1부터 10. 30까지 양계산물 소비촉진 홍보표어를 현상공모하여 전국에 걸쳐 공무원, 교사, 학생, 주부 등이 응모 총 1,482건이 접수되었다. 그중 1$\cdot$2차의 엄정한 심사를 거쳐 최우수상의 명예에는 유점자씨(39세. 충남 대전시 중구 도마1동 84-2)의 $\ulcorner$알먹고 키자랑 닭먹고 힘자랑$\lrcorner$이 차지했다.' 본지는 지난 12월 11일 본회회의실에서 최우상을 차지한 유점자씨 가족을 만나보았다.

• Korean Journal of Agricultural Science
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• v.26 no.2
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• pp.94-105
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• 1999

Chungnam-Do is the major agricultural province, supplies the large amount of rice and has the best situation in rice production. Rice production in Chungnam region is the major income source of farmers in the Chungnam province. In spite of the best quality, the rice quality which is produced in Chungnam province has been underestimated. For the improvement of this situation. Chungnam local government has developed the 'Cheong-Pung-Myeong-Wall' brand. The objective of the study is to give marketing information on 'Cheong-Pung-Myeong-Wall' rice for its sales promotion. The survey data on consumption patterns of consumers in the Taejon city who consume the 'Cheong-Pung-Myeong-Wall' rice were used in the analysis. The conclusions of this study may be summarized as follows : Generally the people who live in the Taejon city and consume the 'Cheong-Pung-Myeong-Wall' rice satisfy its quality, but the sales promotion of 'Cheong-Pung-Myeong-Wall' rice is needed For the sales promotion of 'Cheong-Pung-Myeong-Wall' rice, diversification of products, efficient usability of market agency, improvement of packing design, adequate advertisement, guarantee of 'Cheong-Pung-Myeong-Wall' rice taste and food safety, introduction of differentiated price by the producing region are required.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.1-9
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• 2008

This study aimed to offer some basic data for nutrition education to housewives by comparing behaviors of eating out targeted on housewives who live in Daejon surveyed by classification of regions and by family forms. As for their ages, 79 housewives (16.0%) are less than 30, 179 housewives (36.8%) are between 30 and 39, 156 housewives (35.9%) are between 40 and 49 and 74 housewives (15.2%) are more than 50, and as for their final academic careers, 204 housewives (41.9%) graduated from universities, which was the most and as for religions, 172 housewives (35.3%) had no religion, which was the most, and in the case that they had religions, 137 housewives (27.5%) believed in Christianity. And as for occupations, 327 housewives (69.0%) had no job, and in case they had jobs, 123 housewives (25.3%) that occupied the most were professional. As for husbands’ occupations, profession was the most for 143 housewives (29.4%) and as for monthly income, $2\; million\;won{\sim}3\;million$ won was most as 40.0%. As for times of eating out, ‘4 times a year’ was said by 131 housewives (26.9%), which was the most, and as for the times of food home service, ‘seldom’ was said by 221 housewives (45.4%), and as to the expense for eating out a month, ‘less than 100,000 won’ was said by 219 housewives (45.0%), which was the most, and as for the reasons of their eating out, ‘for harmony in a family’ was said by 119 housewives (24.4%). As for times of eating out by general items of housewives, it was appeared that the younger, the higher in education, less in religion, more in occupation, the more professional in their husbands’ jobs, the more nuclear in family forms, fewer in number of family members and the more average family income per a month, they had more times of eating out. Regarding the factors influencing on eating out, ‘high price’, ‘nutritive imbalance’ and ‘use of MSG’ were pointed by 204 housewives (41.9%), 83 housewives (17.0%) and 63 housewives (12.9%) respectively as the problems of food service shops. And as for the question why their went to their regular restaurants, 185 housewives (38.0%) said ‘taste of food’, and the most considerable thing when they selected menu at a restaurant was ‘taste of food’ for 167 housewives (34.3%). The survey showed that a lot of housewives thought the prices at restaurants were high, and they valued taste of food most, therefore food service shops should improve the taste and nutrition of food.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.806-809
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• 2011

본 연구는 구강보건행태 방법을 이해하고 다양한 연령층과 직업, 잇솔질 횟수와 잇솔질 시기를 분석하여 개개인의 구강건강을 증진시키기 위한 연구자료 및 구강보건 인식 증진 프로그램 개발에 기초자료를 제공하고자 2007년 10월 22일에서 23일까지 대전광역시에 거주하는 만 19세 이상 남녀를 대상으로 무작위 표본추출로 선정된 응답자를 대상으로 구조화된 설문지를 활용하여 분석하였다. 3회 이상 잇솔 사용을 분석한 결과 성별인 경우 여자가, 연령은 20대, 교육 수준 별로 대학교 재학 이상, 직업은 화이트칼라(전문직), 가계 수입별로는 500만원이상, 체질당지수는 저체중, 흡연 여부에서는 비흡연이, 최근 2년간 건강검진 경험의 경우 경험이 있는 사람이, 주관적 건강상태의 경우 좋을수록 통계적으로 유의한 차이를 보였다. 식사 직후 잇솔 사용에 대하여 분석한 결과 교육수준에서 학력이 높을수록, 전문직일수록, 평균 월 수입이 많을수록, 흡연 유무에서는 비흡연, 최근 2년간 건강검진 경험의 경우 경험이 있는 사람이, 관적 건강상태의 경우 좋을수록 통계적으로 유의한 차이를 보였다. 3회 이상 잇솔 사용을 종속변수로 로지스틱회귀분석을 실시한 결과 남성에 비해 여성이, 학력은 중졸이하에 비해 고졸이, 직업은 학생에 비해 가정주부가, 주관적 건강상태는 좋을수록 잇솔 사용 횟수가 식후 3회일 경향을 보였다. 식사 직후 잇솔 사용을 종속변수로 로지스틱회귀분석을 실시한 결과 학력은 중졸이하에 비해 고졸, 대졸이, 직업은 학생에 비해 자영업과 가정주부가, 흡연자에 비해 비흡연자가, 건강검진 경험자, 주관적 건강상태는 좋을수록 잇솔 사용 횟수가 식후 잇솔질의 경향을 보였다. 이상과 같은 결과를 볼 때 높은 교육수준이나, 건강에 대한 자기 신념이 높은 사람들은 구강 관리도 소홀하지 않다는 것을 보여주고 있다. 또한 그렇지 못한 그룹은 지속적인 교육 및 관리를 하여 구강관리의 중요성을 일깨워줘야 됨은 물론이며, 구강관리 뿐만 아니라 전체적인 건강관리에 대한 교육 프로그램을 개발 연구되어야 할 것이다.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.81-81
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• 2009

중학교 식생활 단원 교육은 신체적 성장이 왕성한 청소년기에 접어진 학생들이 올바른 식생활을 하여 건강 유지 및 정상적인 성장발달을 하는데에 꼭 필요한 내용이다. 그리하여 본 연구에서는 학생들이 식생활단원 교육을 통해 교육내용의 활용정도나 전반적인 식생활 태도에 미치는 영향을 조사하고자 대전지역에 소재하는 4개 중학교 3학년 학생을 대상으로 2008년 12월 5일~16일까지 설문지조사를 실시하였다. 조사대상자의 성별은 여학생이 48.9%, 남학생이 51.1%이고 학생들의 부모의 연령은 40-49세가 각각 81.4%, 86.7%를 차지하고 부모의 직업에서 아버지는 사무직(34.4%)이 가장 많고 어머니는 가정주부가 44.5%로 가장 많았다. 부모의 학력은 대부분 고졸이상이며 가족형태는 핵가족이 90.5%이고 부모의 한 달 총수입은 500만 원 이상이 32.6%로 가장 많았다. 식생활단원 교육 후에 식생활에 대한 관심정도는 '관심이 생긴 편이다'(36.4%), '그저 그렇다'(33.8%)가 많았고 남 여 학생의 경향이 비슷하였다. 교육 후 가장 변화된 점은 '간단한 조리를 할 수 있게 되었다' 가 38.6%로 가장 높은 반면 '아무 변화가 없다'도 34.4%나 되었다. 식생활 태도에서는 5점 likert 점수에서 '식사시간이 규칙적이다'(3.36), '골고루 섭취한다'(3.39), '식사준비를 돕는다'(3.07)에서 보통 이상의 점수로 양호한데, 한편 '내가 먹은 음식의 영양분과 열량에 관해 알고 있다'가 2.57로 잘 모르는 편이고 '다이어트 보조음식이나 약을 먹는다'가 1.48로 그렇지 않은 편이었다. 식생활단원의 활용도에서는 5점 likert 점수에서 '성분과 유통기한을 확인한다'(3.93), '간단한 음식을 직접 만들 수 있다'(3.80)가 높은 점수이었고, 남학생이 여학생보다 '성분과 유통기한 확인한다'(P<.01), '조리기구는 안전하고 위생적으로 사용할 수 있다'(P<.05)에서 유의적으로 높았다. 이 활용도에 대한 학생들의 가정환경과의 상관성에서는 부모의 학력이 고졸 이상에서 중졸이하보다 유의적으로 높았고(P<.001), 부모의 직업의 경우, 아버지가 무직인 경우, 어머니가 가정주부인 경우에 직업을 가진 부모의 학생들에 비하여 유의적으로 활용도가 낮았다(P<.01). 부모의 한 달 총수입과의 상관성에서는 400~500만원 미만의 경우에 다른수준보다 유의적으로 활용도가 높았다(P<.05). 따라서 식생활단원 교육에 의해 변화가 없는 학생들도 상당히 많아 교육방법의 개선이 필요하며 그 활용도가 가정환경과 상관성이 있음을 파악할 수 있었다.