수도권 지역 20~30대 내근직 직장인의 직무스트레스에 따른식습관과 가공식품류 간식 섭취 실태 (Dietary Habits and Snack Consumption Behaviors according to Level of Job Stress among 20- to 30-year old Office Workers in the Seoul Metropolitan Area)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 35권 / 2호 / 143 ~ 155페이지
· 저자명 : 박소현, 이은지, 장경자

초록

This study was conducted to compare differences in dietary habits and snack consumption behaviors according to levelof job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located inSeoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by theSPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group(n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress inHigh-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG wassignificantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was ‘job stress’for 42.2% in High-RSG and ‘hunger’ for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates,castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG(p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order tomanage and improve dietary habits caused by suffering from job stress among young office workers at companies.

영어초록

This study was conducted to compare differences in dietary habits and snack consumption behaviors according to levelof job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located inSeoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by theSPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group(n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress inHigh-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG wassignificantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was ‘job stress’for 42.2% in High-RSG and ‘hunger’ for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates,castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG(p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order tomanage and improve dietary habits caused by suffering from job stress among young office workers at companies.

참고자료

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