서울시내 대학생의 외식행동에 관한 조사 연구
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 16권 / 2호
ㆍ저자명 : 정진은, 김희선
ㆍ저자명 : 정진은, 김희선
영어 초록
In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent 60,000~100,000 won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent 4,000 ~5,000 won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about 3,000~5,000 won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
- 얼굴생김새와 식사행동과의 관련성9페이지
- 초등학교 고학년 학생의 성별, 학년별, 체형인식도와 식행동 및 식품기호도 비교12페이지
- 장애인 복지시설의 급식 및 영양관리실태7페이지
- 참취를 첨가한 찹쌀떡의 관능적 및 이화학적 특성7페이지
- 노화억제 식물을 이용한 노인식 개발 - 녹차를 이용한 보리죽의 제조조건의 최적화 -10페이지
- 대전지역 중.장년층의 건강상태 및 건강생활 습관10페이지
- 학교급식 조리사대상 교육 프로그램의 필요성 평가9페이지
- 경상도 전통 마른 오징어 식해의 제법조사 및 품질특성10페이지
- 대전지역 전업주부들의 학력수준에 따른 식품구매 실태조사10페이지
- 비만아동을 위한 체중조절 프로그램의 효과10페이지