* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 16권 / 4호
ㆍ저자명 : 박주원, 안숙자
ㆍ저자명 : 박주원, 안숙자
영어 초록
In this paper, Korean's dining-out behaviors were compared and investigated according to gender and age. The change and the problem of dietary pattern in Korea were understood and we intend to provide the basic information for guidelines of Korean's dietary habits. The subjects are composed of 46.5% male and 53.5% female. According to age, groups aged 10~19 are 26.3%, 20's are 24.6%, 30's are 16.8%, 40's are 18.7%, and 50 and over age group is 13.6%. All of the age groups ate out for celebration of a special day or for social purposes. When dining-out, the most important criteria for selecting a restaurant was the taste of food. All age groups liked Korean-style restaurants the most. All age group eat a house meal at breakfast. At lunch, age groups 40 and below go to a restaurant in school or company and 50 and over age group eats house meal. In general, all age groups ate a house meal at dinner. At breakfast, all the age groups do not eat out. For lunch, they eat out four or five times a week. For dinner, the most of age groups except the 20's eat out two or three times a month and for the 20's age group, two or three times a week. The reason for selecting a Korean-style restaurant is that the food is 'well matched with one's appetite'. According to the above results, the dietary habits of 30 and over age groups are relatively good. On the other hand, in 10's and 20's age groups, they have an irregular meal and the ratio of skipping a meal is high. And they frequently use fast-food restaurants. In the future, the unbalance of nutrition in these age groups is expected. Therefore, the correct nutritional facts should be educated so that these age groups have a healthy dietary habit.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
- 된장의 향미에 미치는 β-cyclodextrin의 포접효과7페이지
- 청국장 향미에 미치는 β-cyclodextrin의 포접 효과6페이지
- 례주(醴酒)의 제조와 품질특성7페이지
- Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보..10페이지
- 데침조건에 따른 참나물의 생리활성 성분 변화10페이지
- 여대생의 아침식사 실태와 이상적 아침식사 유형을 위한 연구 - I. 아침식사 행동을 중심으로 -10페이지
- Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보..7페이지
- 중국 연변 조선족자치주 성인과 한국 구리지역 성인의 식생활 양식 비교13페이지
- 외식업체에서 제공되는 음식 및 서비스 품질에 대한 고객의 기대도와 만족도에 관한 연구11페이지
- 유탕처리된 쌀엿강정용 팽화쌀의 조직학적 연구7페이지