지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.6
- 수록면
- 276 - 285 (10page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: As watching food-related programs has become very popular among the young generation in Korea, this study sought to compare the Mukbang- and Cookbang-watching status of university students with their dietary life.
SUBJECTS/METHODS: The participants were 380 students who were not majoring in food and nutrition at a university in Gyeonggi, Korea. Based on self- reports, the participants were grouped according to their frequency of watching Mukbang or Cookbang: frequent-watching (FW) 21.1% and 5.3%, respectively; moderate-watching (MW) 43.9% and 27.9%, respectively; and not-watching (NW) 35.0% and 66.8% respectively.
RESULTS: In the FW group, up to 88.8% and 70.0% of participants reported watching Mukbang and Cookbang, respectively, ≥ 3 days/week. Almost all participants in the FW and MW groups reported intention to keep watching these shows. The most frequent watching route was “YouTube” and the most important criterion to select a program was “food”. In the case of Mukbang, but not Cookbang, the participants in the FW group scored their diet significantly worse than those in the NW group (P < 0.05). A greater proportion of participants felt that watching Cookbang improved their diets rather than worsened them (14.3% vs. 0.8%, respectively), while more participants said that watching Mukbang worsened their diets rather than improved them (8.1% vs. 2.4%, respectively). In both cases, greater differences were shown in the FW groups compared to the MW groups (P < 0.05 and P < 0.01 for Cookbang and Mukbang, respectively). Moreover, the participants answered that Mukbang-watching prompted them to eat more of less desirable food, such as through eating out and purchasing convenient and delivered foods, whereas Cookbang-watching made them want to cook more of their own food.
CONCLUSIONS: Our results suggested that Korean university students who frequently watch Mukbang, but not Cookbang, may be a nutritionally vulnerable group that needs attention.
SUBJECTS/METHODS: The participants were 380 students who were not majoring in food and nutrition at a university in Gyeonggi, Korea. Based on self- reports, the participants were grouped according to their frequency of watching Mukbang or Cookbang: frequent-watching (FW) 21.1% and 5.3%, respectively; moderate-watching (MW) 43.9% and 27.9%, respectively; and not-watching (NW) 35.0% and 66.8% respectively.
RESULTS: In the FW group, up to 88.8% and 70.0% of participants reported watching Mukbang and Cookbang, respectively, ≥ 3 days/week. Almost all participants in the FW and MW groups reported intention to keep watching these shows. The most frequent watching route was “YouTube” and the most important criterion to select a program was “food”. In the case of Mukbang, but not Cookbang, the participants in the FW group scored their diet significantly worse than those in the NW group (P < 0.05). A greater proportion of participants felt that watching Cookbang improved their diets rather than worsened them (14.3% vs. 0.8%, respectively), while more participants said that watching Mukbang worsened their diets rather than improved them (8.1% vs. 2.4%, respectively). In both cases, greater differences were shown in the FW groups compared to the MW groups (P < 0.05 and P < 0.01 for Cookbang and Mukbang, respectively). Moreover, the participants answered that Mukbang-watching prompted them to eat more of less desirable food, such as through eating out and purchasing convenient and delivered foods, whereas Cookbang-watching made them want to cook more of their own food.
CONCLUSIONS: Our results suggested that Korean university students who frequently watch Mukbang, but not Cookbang, may be a nutritionally vulnerable group that needs attention.
목차
ABSTRACT
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Mukbang- and Cookbang-watching status and dietary life of university students who are not food and nutrition majors
Nutrition Research and Practice
2020 .06
-
Mukbang and Cookbang watching and dietary behavior in Korean adolescents
Nutrition Research and Practice
2024 .08
-
Mukbang and Cookbang watching and dietary behavior in Korean adolescents
Nutrition Research and Practice
2024 .08
-
Dietary life and mukbang- and cookbang-watching status of university students majoring in food and nutrition before and after COVID-19 outbreak
Journal of Nutrition and Health
2021 .02
-
20세 이상 성인의 먹방 시청 시간에 따른 식행동 비교 연구
대한지역사회영양학회지
2021 .04
-
코로나-19 발발 전후 일부 고등학생의 식생활 변화
생활과학연구논총
2021 .01
-
코로나19(COVID-19) 시대 방학 중 대학생의 식생활 및 생활습관
생활과학연구논총
2021 .12
-
Mukbang media: correlations with the dietary behavior of children and adolescents in Korea
Nutrition Research and Practice
2024 .10
-
Mukbang media: correlations with the dietary behavior of children and adolescents in Korea
Nutrition Research and Practice
2024 .10
-
원주지역 대학생의 먹방 시청 실태와 식생활 관련 조사
한국지역사회생활과학회지
2022 .11
-
쿡방프로그램의 시청동기가 시청 후 행동에 미치는 영향
한국식품조리과학회지
2016 .01
-
TV 음식 프로그램 시청동기가 의사사회 상호작용과 시청 만족도, 구매의도에 미치는 영향
동아시아식생활학회지
2019 .10
-
유튜브 먹방 특성이 제품호감도와 구매의도에 미치는 영향 : 밀레니얼세대를 중심으로
한국생활과학회 학술대회논문집
2021 .11
-
Food-related media use and eating behavior in different food-related lifestyle groups of Korean adolescents in metropolitan areas
Nutrition Research and Practice
2024 .10
-
Food-related media use and eating behavior in different food-related lifestyle groups of Korean adolescents in metropolitan areas
Nutrition Research and Practice
2024 .10
-
보건기상정보 제공을 위한 폭염특보 운영현황 및 개선방안 조사
한국환경과학회지
2019 .02
-
[PHYSICAL REVIEW FOCUS] 양자계의 열화를 관찰하다 외
물리학과 첨단기술
2023 .09
-
제주지역 젊은 성인의 배달음식 섭취실태와 식생활 및 비만과의 연관성
Journal of Nutrition and Health
2024 .06
-
중학생의 자아탄력성이 식생활관리에 미치는 영향
대한지역사회영양학회지
2015 .12
-
제주지역 성인의 먹거리 보장에 따른 먹거리 구매 실태 및 정책 인지와 먹거리 환경 만족도: 2022년 제주 먹거리 실태조사 자료를 활용하여
대한지역사회영양학회지
2024 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2020-594-000684734