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
- 2021.4
- 수록면
- 123 - 132 (10page)
- DOI
- 10.17495/easdl.2021.4.31.2.123
이용수
이 논문의 연구 히스토리 (2)
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초록· 키워드
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This study was aimed at determining the food involvement level of young Korean adults and at analyzing their healthy dietary and eating-out behavior according to their food involvement levels. An online survey was conducted with 278 adults in their 20s and 30s living in the Seoul and Gyeonggi area. The questionnaire comprised of questions about food involvement, Nutrition Quotient (NQ), eating-out behavior, and general information. The participants were classified into high- (4.2 points, n=140) and low-involvement (3.3 points, n=138) groups based on the mean value of their food involvement score (3.7 points). The ratio of women (p<0.001) and the educational level (p=0.022) were higher in the high-involvement group than in the low-involvement group. The total NQ score was higher in the high-involvement group (46.9) than in the low-involvement group (44.8) (p=0.014). The high-involvement group scored higher in “nutrition balance” (35.5) and “dietary behavior” (50.8) than the low-involvement group (32.0 and 43.3, respectively) (p=0.003 and p=0.001, respectively). The high-involvement group tended to eat out more frequently (p=0.059) and “social networking service (SNS), internet advertisements, and internet searching” was the most frequent method to get information about eating out, whereas “friends, family, and acquaintances” was the most frequent method in the low-involvement group. The high-involvement group ate out “to eat delicious food” (p<0.001), “to taste new and diverse foods” (p<0.001), or “to have a good time with people” (p<0.001). However, the low-involvement group ate out “because they cannot eat at home” (p<0.001), “just to be fed” (p=0.005), or “to save time and effort preparing food” (p=0.004). As the healthy dietary and eating-out behaviors were different according to the food involvement level, it is necessary to develop customized nutrition education programs and menus that consider food involvement tendencies.
목차
ABSTRACT
서론
연구방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (22)
참고문헌 신청
Bell R / 2003 / The construct of food involve-ment in behavioral research : Scale development and vali-dation / Appetite 40(3):235~244
Choi JH / 2020 / Analysis of attributes of instant noodle (Ra- myeon) based on Kano model by food involvement of Korean and Vietnamese
Eertmans A / 2005 / Food related personality traits, food choice motives and food intake : Mediator and moderator relationships / Food Qual Prefer 16(8):714~726
Hong KW / 2002 / A study on pattern of dining behavior based on dining-out expense / Korean J Culin Res 8(2):93~116
장정민 / 2019 / 1인 가구의 외식행동 변화에 관한 연구 / 외식경영연구 22(6):7~23
Choi JH / 2020 / Analysis of attributes of instant noodle (Ra- myeon) based on Kano model by food involvement of Korean and Vietnamese
Eertmans A / 2005 / Food related personality traits, food choice motives and food intake : Mediator and moderator relationships / Food Qual Prefer 16(8):714~726
Hong KW / 2002 / A study on pattern of dining behavior based on dining-out expense / Korean J Culin Res 8(2):93~116
장정민 / 2019 / 1인 가구의 외식행동 변화에 관한 연구 / 외식경영연구 22(6):7~23
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