• Human Ecology Research
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• 제61권1호
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• pp.29-38
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• 2023

This study examined changes in dietary life and dietary life satisfaction in one-person households during the COVID-19 pandemic. Using a sample of 916 one-person households from the Food Consumption Behavior Survey, we applied ANOVA and a system of equations model for our analysis which produced four main results. Firstly, during the COVID-19 pandemic, eating homemade and delivered meals increased, whereas eating restaurant, group, and HMR meals decreased. Eating breakfast and regular eating habits also increased during the pandemic. Secondly, approximately 30% of the sample reported increased expenditure on fresh food and HMR meals. The proportion of positive changes in dietary life was also greater than negative changes, and dietary life satisfaction was about three times higher than it had been before the pandemic. Thirdly, having breakfast and regular eating fully mediated the relationship between spending on fresh food and dietary life satisfaction, as well as the relationship between HMR purchases and dietary life satisfaction. Changes in expenditure on fresh food and HMR meals positively affected dietary life satisfaction through eating breakfast and regular eating. Fourthly, increased consumption of delivered food had a positive direct effect on dietary life satisfaction. Among sociodemographic variables, gender, education, occupation, and age were also significantly related to changes in dietary life satisfaction.

• 한국식품영양학회지
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• 제31권2호
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• pp.284-292
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• 2018

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

• 가족자원경영과 정책
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• 제20권4호
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• pp.19-34
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• 2016

The purpose of this study was to investigate the effect of family health on life satisfaction. A survey was conducted on 577 married men from August 29 to September 22 in 2014; it was handed out via mail and hand delivery. The families's health level of married men was, strength of family relations was 3.79, the strength of environment relations was 3.41, and the strength of resources was 3.38. The families's health level of married men was family relation was 3.93, job satisfaction was 3.58, dietary life satisfaction was 3.47, and housing satisfaction was 3.16, leisure satisfaction and income satisfaction was 3.35. Further, the study shows that the health level of families is related to life satisfaction. Specifically, the strength of family relations is related with dietary satisfaction, family relations satisfaction, work life satisfaction, and housing satisfaction. The strength of environment relations is related with dietary satisfaction, life satisfaction, and leisure satisfaction. Thus, this study showed the need for more social support to improve the health levels of families and life satisfaction.

• Nutrition Research and Practice
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• 제8권5호
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• pp.564-570
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• 2014

BACKGROUND/OBJECTIVES: Although the issues of singles' dietary style and quality of life are becoming important due to the increasing number of singles with economic power, little research has been conducted to date on singles' use of convenience food and quality of life in relation to their dietary style. Thus, the present study intends to provide basic data to improve the quality of life by determining the current status of the use of convenience food and explicating its relationship with quality of life through analyzing the dietary lifestyles of the singles. SUBJECTS/METHODS: The targets of this study were singles, identified as adults between the ages of 25 and 54, living alone, either legally or in actuality having no partner. A statistical analysis of 208 surveys from Seoul, respectively, was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. RESULTS: The convenience-oriented was shown to have a significant positive effect on convenience food satisfaction. HMR satisfaction was found to have a significant effect on positive psychological satisfaction and the convenience-oriented was found to have a significant negative effect on all aspects of quality of life satisfaction. CONCLUSIONS: There must be persistent development of food industries considering the distinctive characteristics of the lives of singles in order to satisfy their needs and improve the quality of their lives.

• Nutrition Research and Practice
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• 제8권3호
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• pp.312-318
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• 2014

BACKGROUND/OBJECTIVES: Due to recent changes in social structure, single-person households are on the rise worldwide and therefore the interest in the quality of life of singles is increasing, but the research on the relationships related to their diet-related quality of life is scarce. This research analyzes the structural relations in the effect of convenience food satisfaction and quality of life according to dietary style of Korean, Japanese and Chinese singles. SUBJECTS/METHODS: The targets of this study were Korean, Japanese, and Chinese singles, identified as adults between the ages of 25 and 54, having economic capabilities or working and living alone, either legally or in actuality having no partner. A statistical analysis was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. In an attempt to study the level of satisfaction with convenience food in accordance to dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. RESULTS: Of the three countries, regarding the effect of dietary style on singles' quality of life, the convenience-oriented style was found to have a negative effect on Korean singles' overall quality of life, but a positive effect on Japanese singles' overall quality of life, and a negative effect on Chinese singles' positive psychological aspect of quality of life. In addition, although Chinese singles have a high level of interest in health, they have an overall high level of satisfaction regarding fast food and its nutritional value. CONCLUSIONS: The number of singles in Korea, Japan, and China has been consistently increasing in recent years, and there is a need for continuous interest in their healthy dietary lifestyles in terms of convenience, economy, and taste.

• 동아시아식생활학회지
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• 제27권3호
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 동아시아식생활학회지
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• 제7권1호
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• pp.107-115
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• 1997

The purpose of this study was to investigate of nutritional status, a intention for dietary inprovement and a degree of dietary satisfaction of Buddhist nuns9age 23~43yr). The survey was carried out through physical examination and questionaries at Woon Mun temple in Kyungpook province September through Octoer in 1996. The results are summarized as follows: 1) All nutrients were higher than recommended daily allowances, and the ratios of carbohydrate:protein: lopid from total calories was 76:13:11 respecting ; 2) In degree of dietary satisfaction: satisfaction, between, dissatisfaction were 55.47, 36.59, 7.93% of subjects. 3)In intention for dietary improvements : the s\ulcorner way, a little improvements, much improvements were 55.47, 41.46, 3.07%. 4) Diet type were in regular sequence of volume, gourmet ; balance ; diet ; fast food type.

• 동아시아식생활학회지
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• 제17권4호
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• pp.463-473
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• 2007

This study was carried out to investigate perceptions of body image, body satisfaction, and dietary habits of beauty art major and non-major college students in Gyeonggi province. A total of 312 self-administered questionnaires (beauty art majors=145; non-majors=167) were analyzed. The means for height, weight, and BMI were 161.7 cm, 51.4 kg and 19.7, respectively. There were more majors who were underweight according to BMI classification than non-majors. Sixty-six percent of the subjects had previous weight control experience, and there was no significant difference between the majors and non-majors. The mean score for current body image was 4.61 out of a possible 9 points in the majors, which was significantly lower than 4.95 in the non-majors, and their perception of an ideal body image was thinner than their current body image. Those with more weight control experience had currently heavier perceptions of their body. The mean score for body satisfaction was 2.60 out of a possible 5 points, which was lower than the mean score for their attitudes toward the importance of their bodies. The mean score for dietary habits was 2.80 out of a possible 5 points, and there was no significant difference with dietary habits according to weight control experience or BMI classification. In both the majors and non-majors, there was a significant positive correlation between BMI and perception of current body image (p<0.001, p<0.001), and a negative correlation between BMI and body satisfaction (p<0.01, p<0.001). In the major students, there were significant positive correlations between dietary habits and body satisfaction (p<0.01), and attitudes toward the body importance (p<0.05); therefore, the greater their body satisfaction and body importance, the higher their scores for dietary habits.

• 한국식생활문화학회지
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• 제28권3호
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• pp.272-281
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• 2013

To study the importance of family meals in adolescents, 251 middle school students were surveyed through a questionnaire on their family meal patterns, dietary behaviors, food intake, and life satisfaction. The family meals were defined as "meals with all family members living together" by 62.2% of the students. For the frequency of family meals, 42.2% of the students replied having family meals "More than once a day". A common reason for the difficulty in having a family meal was a "lack of time" (73.3% of the students). Students tended to respond that they would be most fond in having meals with entire family members with traditional Korean food. Having more frequent family meals was found to benefit both individual and familial dietary behavior. In terms of food intake according to the frequency of family meals, the group having frequent family meals consumed significantly more rice, tofu, legumes, meats, fishes, eggs, green vegetables, seaweeds, fruits, milk, and milk products. This indicates that students can achieve a balanced diet through family meals. In terms of emotional status, the group having more frequent family meals showed a higher satisfaction with their daily life, health, nutritional status, and care from their relatives. In terms of personal mental status, the group having more frequent family meals was also found to be more effective at controlling undesirable emotions such as loneliness, indignation, and lethargy. As a result of this study, students in the group having more frequent family meals were found to have a positive dietary behavior, a balanced nutrition, a higher life satisfaction, and a more stable mental status. This result is useful as nutritional and educational information in schools to impress upon the public the importance of family meals for adolescents.

• 한국식품영양학회지
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• 제30권3호
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• pp.427-432
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• 2017

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods' county-of-origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.