• The Journal of the Korea Contents Association
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• v.20 no.8
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• pp.327-337
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• 2020

This work was researched by practical methodology in-depth study of a subjectivity dimension study, in sloughing away a past habituation of functional quantity analysis on perception-effectivity and a habit of dietary life for effective health-promotion. The perception patterns be generated from this study were classified into three types in Q-method. They are as follows ; it is that divided into 'I[(n=9) : eating type in morning], II[(n=11) : type of no having a midnight meal], III[(n=9) : type of mealing after taking exercise]'. Like this, it found that is very different type all over. Finally, this paper is to examine an acceptance behavior about reception type on effectiveness and a habit of dietary life for effective health-promotion ; to make a proposal in a developmental and creative opinion about it.

• Journal of Korean Home Economics Education Association
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• v.27 no.4
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• pp.173-189
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• 2015

The Korean society has been dramatically changed in its population, with rapidly increasing number of multicultural families through international marriages. The objective is to investigate the dietary patterns as an acculturation for multicultural families in urban area. The research target was 89 marriage immigrant females in Daejeon, in whom 50.6 % was in their twenties and 49.4 % was in their thirties to forties. 39.3% of the subjects was from China and 28.1 % from Vietnam, which showed similar pattern to the ratio of marriage immigrants' homeland in Korea. As age goes higher, cultural adaptation in Korea was the integration pattern. Marriage immigrant females from Vietnam showed the highest rates of marginalization pattern as cultural adaptation. Moreover, those with longer marriage duration and with children tend to show higher rates of integration pattern. 'Food attitude', 'food diversity', and 'balance life' as eating behaviors are related with acculturation. In conclusion, the multicultural families in urban area showed integration acculturation patterns, which could be influenced by their socioeconomic factors, such as residence period and Korean language ability and food diversity as dietary patterns factors. Further study with a quantitative analysis is needed in order to understand the effect of dietary patterns on acculturation in the multicultural families.

• Journal of Digital Convergence
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• v.16 no.4
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• pp.205-219
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• 2018

The purpose of this study was to analysis of food adaptation and dietary behavior of marriage migrant women in according to their acculturation type, and find out their relationship. The survey was conducted by well-trained researchers using questionnaires translated into English, Chinese and Vietnamese. Food adaptional score was the highest in the assimilation type, and the separation type was the lowest. Dietary behavioral score in daily intake of milk and dairy foods was the highest in the assimilation type. There were positive correlations occurred between food adaptional score and dietary behavioral score, and also, between food adaptional score and assimilation score. Analysis of structural equation models shows that only assimilation affects food adaptational score, and food adaptational score affects the improvement of dietary behavior. In conclusion, marriage migrant women's positive attitude of new cultures, assimilation, might help them not only adapt to new cultures, but food adaptation and right dietary behaviors.

• Food Industry
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• s.16
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• pp.54-59
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• 1973

근년 국민소득의 증대에 따른 생활수준의 향상은 식생활개선을 요구하고 있다. 이를 위해서는 우리의 식생활 관습과 기호에 잘 조화된 가공식품이 생산되어야 하고 이와 관련된 유통산업이 발전되어야 할 것이다. 이에 가공식품과 관련된 제 현실을 분석검토하여 장래의 가공식품유형을 예측하므로서 식품산업의 발전방향을 바로 잡는 것은 매우 유익한 일것이다다.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.25-36
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• 2016

This study examined the factors that affect the relationship between single-person households, food related life style, restaurant selection attributes, and behavioral intention. In order to perform statistical analyses required in the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding food related life style were extracted from all measurements with a KMO of 0.716 and a total cumulative variance of 64.437%, With regard to restaurant selection attributes, one factor was extracted with a total cumulative variance of 75.372% and a KMO score of 0.739. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 61.312% and a KMO score of 0.666. All factors were significant to .000 and the correlation between variables was significant. Thus, based on the results, the main research hypotheses regarding the relationships among food related life style restaurant selection attributes, and behavioral intention were adopted.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.39-53
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• 2020

Purpose: The purpose of the study was to examine the snack meal management for infants and toddlers and the demand for snack products according to mothers' sustainable dietary style in the Jeonbuk area. Methods: The participants were 359 mothers in the Jeonbuk area. The data was analyzed using factor analysis, cluster analysis, analysis of variance, and χ²-tests with SPSS v. 25.0. According to the sustainable dietary style, the situation of providing snacks at home, the purchasing behavior for snack products, and the satisfaction and, demand for snack products were investigated. Results: Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters. Cluster 1 was the family health-seeking group, cluster 2 was the sustainable dietary trend group, and cluster 3 was the sustainability-interested group. The frequency of snack intakes according to the cluster groups showed a significant difference (p < 0.001). Fruits were the snack item most frequently consumed by all the cluster groups. Approximately 92.8% of mothers had purchased snack products, and 95.2% of the subjects were satisfied with them (p < 0.05). The main reason for satisfaction with the snack products in all the cluster groups was the various kinds of products with considering the growth stage of children. Clusters 2 and 3 required the development of snack products using organic food materials, while cluster 1 required the snack products to be supplemented with various nutrients. Conclusion: It is necessary to develop various snack products according to the sustainable dietary style and the needs of mothers so that these snacks can increase the satisfaction of mothers with the snack products and lead them to better snack purchasing behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2049-2067
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• 2013

The purpose of this study is to present a more effective nutrition education activation plan. As a result of investigating the dietary education operating situation, 58.9% underwent direct education, and 89.5% underwent food life education through traditional food culture succeeding business operation. The results from investigating the recognition regarding dietary education are as follows. The activation level by education types was as low as 2.24 points, the necessity was as high as 4.54 points, the difficult point in performing food life education was 'overwork' with 4.43 points, and the teaching activity ability level was 'can effectively prepare a teaching guidance plan' at 2.96 points. As a result of investigating the nutrition consultation operating situations, 62.8% underwent it and all of the students as well as some parents and teachers performed it. The consumed time per consultation for effective nutrition consultation was 10~20 minutes, the required education equipment and data were 'consultation program' with 40.3%, and the important content during consultation was 'contents related to eating habits' with 70.5%, which was recognized as the most important.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.74-75
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• 2003

1988년 서울올림픽 이후로 외국계열 패스트푸드(Fast Food: FF)와 패밀리레스토랑(Family Restaurant: FR)브랜드들의 국내시장 진출이 가속화됨에 따라 외식업체 유형별 고객들의 외식행동 특성에 대해 연구하는 것은 의미 있는 일이라 하겠다. 본 연구는 고객들의 인구통계학적 특성에 따라 4가지 유형의 외식업체별 고객들의 외식행동에 차이가 있는지를 비교하는 것을 목적으로 했다. 모집단은 전국의 국내 및 해외브랜드 외식업체를 이용한 경험이 있는 고객들 314명을 대상으로 해외브랜드 2가지 유형[FF와 FR]과 국내브랜드 2가지 유형[프랜차이즈(FC) 업체와 일반대중식당(GR)]을 구분하여 외식행동에 관해 자기기입방식으로 설문을 실시하였고 수집된 자료는 빈도분석과 교차분석을 실시하였다.(중략)

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.157.2-157
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• 2001

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.532-546
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• 2020

Purpose: Although the number of cancer survivors is increasing because of early diagnosis and better treatment, they are worried about relapses and metastasis. This study examined the dietary safety management awareness, capacity, and behavior of cancer survivors. Methods: Data were collected from 233 cancer survivors in Daegu and Gyeongbuk areas using a self-administered 5-Likert questionnaire from March to May 2018. Frequency analysis, one-way analysis of variance, factor analysis, reliability analysis, and correlation analysis were analyzed using the SPSS. Results: The average score for each factor was as follows: importance of weight management (3.83), education requirement (3.79), unhealthy diet (reverse, 3.64), food safety anxiety (3.34), lack of awareness of over and malnutrition (reverse, 3.26), obsession (3.23), cooking capacity (3.16), health-function pursuit (3.04), balanced diet (2.93), and chronic disease anxiety (2.64). The average dietary safety competency factors were significantly lower among the male survivors, aged 60-80 years, lower economic condition, and less nutritional supplement intake. Female survivors comprised the highest proportion with high health management and cooking capacity, while men had the lowest of all the factors (p < 0.001). The group that was low in all three capacity factors had a significantly lower average score of difficulty in acquiring knowledge (reverse), lack of awareness of over- and malnutrition (reverse), importance of weight management, education requirement, knowledge, balanced diet, and health-functional pursuit compared to the other groups (p < 0.001). Conclusion: To effectively manage health, dietary safety management education should be differentiated and actively conducted according to sex, age, cancer diagnosis time, economic status, nutritional supplement intake, and the capacity cluster of cancer survivors.