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
- 2021.2
- 수록면
- 106 - 121 (16page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home.
SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis.
RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention.
CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.
SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis.
RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention.
CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.
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!
-
Factors affecting home cooking behavior of women with elementary school children applying the theory of planned behavior
Nutrition Research and Practice
2021 .02
-
Effects of nutrition class with cooking lab on college students’ eating behaviors and well-being in the United States: a mixed-methods study
Nutrition Research and Practice
2025 .04
-
Effects of nutrition class with cooking lab on college students’ eating behaviors and well-being in the United States: a mixed-methods study
Nutrition Research and Practice
2025 .04
-
서울시 거주 1인 가구 청년의 조리태도에 따른 식생활 특성 및 공유부엌 니즈
대한지역사회영양학회지
2020 .06
-
소집단 요리 활동이 만 5세 유아의 친사회적 행동과 또래유능성에 미치는 효과
가정과삶의질연구
2020 .12
-
Effects of Korean TV Cooking Show Connectedness on the Viewers’ Food Consumption Behavior Connectedness with TV Cooking Shows
동아시아식생활학회 학술발표대회논문집
2017 .10
-
한식조리교육기관의 조리교육환경이 교육만족도에 미치는 영향
조리교육연구
2024 .06
-
조리교육기관의 교육서비스품질이 진로결정자기 효능감에 미치는 영향
조리교육연구
2024 .06
-
고등어 조리 시 발생하는 미세먼지의 입경 분석
한국대기환경학회지(국문)
2017 .08
-
시판 압출숙면류의 저항전분 함량과 조리특성
한국식품조리과학회지
2015 .01
-
Dietary status and the relationship between dietary competencies, cooking skills, and nutrition quotient of middle-aged adults living alone in Korea
Nutrition Research and Practice
2025 .04
-
Dietary status and the relationship between dietary competencies, cooking skills, and nutrition quotient of middle-aged adults living alone in Korea
Nutrition Research and Practice
2025 .04
-
조리교육기관 수강생들의 교육환경이 진로준비행동에 미치는 영향
조리교육연구
2024 .06
-
A monitoring study of ultra-fine particles depending on meat cooking methods
한국분석과학회 학술대회
2017 .11
-
A study on gaseous pollutants concentrations in meat cooking with micro-environmental conditions
한국분석과학회 학술대회
2017 .11
-
Associations between Japanese schoolchildren’s involvement in at-home meal preparation, their food intakes, and cooking skills
Nutrition Research and Practice
2016 .06
-
Associations between Japanese schoolchildren’s involvement in at-home meal preparation, their food intakes, and cooking skills
Nutrition Research and Practice
2016 .06
-
전자레인지 조리에 의한 적양배추의 항산화력 및 대장암세포 증식억제
한국식품조리과학회지
2015 .01
-
콩의 종류 및 조리방법에 따른 단백질·아미노산 함량 변화
한국식품조리과학회지
2016 .01
-
농촌 고령자 대상 농한기 마을 공동식사 프로그램 참여 조리자원봉사자의 프로그램 운영에 대한 인식과 과정 평가
대한지역사회영양학회지
2019 .08
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2021-594-001431311