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논문 기본 정보

자료유형
학술저널
저자정보
Geum-Ran Kim (Anyang University) Mi-Jung Kim (Anyang University)
저널정보
한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제20권 제5호
발행연도
2014.10
수록면
136 - 147 (12page)

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초록· 키워드

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This study aims to identify the importance and satisfaction levels of home meals of high school students. A developed survey was conducted on July 10 through July 13, 2012. Of 12 high schools located in three different areas in South Korea, three high schools were singled out. For the analyses of the study, the following statistical methods were employed: frequency, crosstabulation, independent sample t-test, one-way ANOVA, and Duncan as a port-hoc test. As a result, food experiences and education through home meals during childhood promote close ties with other family members and help them develop the food taste and preference that can naturally raise the meal satisfaction level by developing proper eating habit. More implications and discussion are suggested.

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ABSTRACT
INTRODUCTION
LITERATURE REVIEWS
METHOD
RESULTS
CONCLUSIONS
REFERENCES

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