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
- 2020.6
- 수록면
- 204 - 213 (10page)
이용수
이 논문의 연구 히스토리 (3)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Objectives: This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude.
Methods: During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.
Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”.
Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.
Methods: During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.
Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”.
Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (24)
참고문헌 신청
Statistics Korea / Press release 2018 population and housing census
Lee KI / 2010 / Impact of the growth of single-person households on the food market and policy tasks
Park JH / 2011 / Single-person households' lifestyle in Korea and Japan / Seoul Econ 10:14~22
허윤경 / 2016 / 수도권에 거주하는 1인 가구 식생활 태도 조사 / 한국식품영양학회지 29(5):735~745
Kim SY / 2018 / A case study of community kitchen in Seoul: connection of field and policy
Lee KI / 2010 / Impact of the growth of single-person households on the food market and policy tasks
Park JH / 2011 / Single-person households' lifestyle in Korea and Japan / Seoul Econ 10:14~22
허윤경 / 2016 / 수도권에 거주하는 1인 가구 식생활 태도 조사 / 한국식품영양학회지 29(5):735~745
Kim SY / 2018 / A case study of community kitchen in Seoul: connection of field and policy
함께 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
-
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
-
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
-
오픈키친의 서비스효율성이 직무몰입에 미치는 영향
조리교육연구
2024 .12
-
농촌 고령자 대상 농한기 마을 공동식사 프로그램 참여 조리자원봉사자의 프로그램 운영에 대한 인식과 과정 평가
대한지역사회영양학회지
2019 .08
-
청년 1인가구의 원룸 주방공간의 개조 전후의 주거행복감 비교에 관한 연구 설계
한국주거학회 학술대회논문집
2022 .11
-
시판 압출숙면류의 저항전분 함량과 조리특성
한국식품조리과학회지
2015 .01
-
한식조리교육기관의 조리교육환경이 교육만족도에 미치는 영향
조리교육연구
2024 .06
-
고등어 조리 시 발생하는 미세먼지의 입경 분석
한국대기환경학회지(국문)
2017 .08
-
군 급식 조리 관계자의 환경 분석을 통한 급식개선 방안연구
한국데이터정보과학회지
2019 .07
-
조리교육기관의 교육서비스품질이 진로결정자기 효능감에 미치는 영향
조리교육연구
2024 .06
-
Effects of Korean TV Cooking Show Connectedness on the Viewers’ Food Consumption Behavior Connectedness with TV Cooking Shows
동아시아식생활학회 학술발표대회논문집
2017 .10
-
대전시 커뮤니티 키친 운영모델 구축을 위한 질적연구: Focus group Interview를 중심으로
한국생활과학회지
2022 .04
-
대전지역 커뮤니티 키친의 정착과 활성화를 위한 인식 및 요구도 조사
한국생활과학회지
2022 .10
-
소집단 요리 활동이 만 5세 유아의 친사회적 행동과 또래유능성에 미치는 효과
가정과삶의질연구
2020 .12
-
연령대별 1인 가구 및 다인 가구의 식생활 행태 및 건강한 식생활 역량과의 관계
대한지역사회영양학회지
2021 .10
-
대학생 청년의 집에 관한 감정과 주거정체성
한국주거학회 학술대회논문집
2024 .11
이 논문의 저자 정보
이 논문과 함께 이용한 논문
강남역 살인사건부터 ‘메갈리아’ 논쟁까지 : ‘페미니즘 봉기’와 한국 남성성의 위기
천정환
역사비평
2016
.08
Born-Global 기업의 동태적 성공요인 분석 : 성공기업 사례 중심으로
김장훈
,
박진용
,
이근철
외 2명
무역학회지
2013
.11
식생활 유형 분석을 통한 효율적인 건강증진 방안 연구
이제영
,
장대자
한국콘텐츠학회논문지
2020
.08
청년 · 신혼가구의 라이프스타일 유형과 주거 선호 연구
이소영
,
오명원
한국실내디자인학회 논문집
2019
.10
Exploring Consumers’ Safety Anxiety about the Food Environment in South Korea
Suyoun Kim
,
Hye-Jong Yoo
,
Jihyun Yoon
동아시아식생활학회지
2021
.08
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2020-594-000892983