결혼여부에 따른 혼자식사에 대한 인식과 식행동 비교 -서울・경기지역을 중심으로-
Comparison on Solo eating Perception and Dietary Behaviors by marriage status in Seoul and Gyonggi-do region
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The purpose of this study was to compare solo eating perceptions and dietary behaviors according to the marriage in Seoul and Gyonggi-do region. This study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords about solo eating. The frequency and percentage of dietary life by marriage and cross tabulation analysis (χ2-test) was employed to calculate variance per questionnaire category. One-way analysis of variance was used for keyword differences by marriage. Out of 411 subjects, 215(52.3%) were married and 196(47.7%) were not married. The married people feel happier than the single people. The married people eat the home cooking more than other food(p<0.001). The single people took more instant and frozen food than the married people(p<0.05). The married people prepared meals more often than the single people(p<0.01). The married people preferred together eating while the single people preferred solo eating(p<0.001). The single people had solo eating more often than the married people(p<0.001). The married people avoid sweet food, salted food, and animal fat more than the single people(p<0.001). The married people relate key words regarding solo eating with positive emotion such as ‘eat fast’, ‘feel free’, ‘read books’, ‘feel boring’, and ‘eat simple food’. Whileas, the single people related more positively with sentence including keywords such as ‘prepare a good meal’, ‘cook’, ‘eat dinner alone’, ‘eat out’, and ‘want’. According to the results of the research, for unmarried people, developing small packaged HMR products in line with the preferences of the age group is expected to be helpful for an increase in sales. On the other hand, as the marriage needs of healthy food is higher, it will be effective to develop food products focused on nutrition and their functionality. Dietary lives of Koreans have variously changed along with social changes recently. Our research findings will contribute to the new and creative menu development and HMR development in the foodservice industry.
Abstract
The purpose of this study was to compare solo eating perceptions and dietary behaviors according to the marriage in Seoul and Gyonggi-do region. This study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords about solo eating. The frequency and percentage of dietary life by marriage and cross tabulation analysis (χ2-test) was employed to calculate variance per questionnaire category. One-way analysis of variance was used for keyword differences by marriage. Out of 411 subjects, 215(52.3%) were married and 196(47.7%) were not married. The married people feel happier than the single people. The married people eat the home cooking more than other food(p<0.001). The single people took more instant and frozen food than the married people(p<0.05). The married people prepared meals more often than the single people(p<0.01). The married people preferred together eating while the single people preferred solo eating(p<0.001). The single people had solo eating more often than the married people(p<0.001). The married people avoid sweet food, salted food, and animal fat more than the single people(p<0.001). The married people relate key words regarding solo eating with positive emotion such as ‘eat fast’, ‘feel free’, ‘read books’, ‘feel boring’, and ‘eat simple food’. Whileas, the single people related more positively with sentence including keywords such as ‘prepare a good meal’, ‘cook’, ‘eat dinner alone’, ‘eat out’, and ‘want’. According to the results of the research, for unmarried people, developing small packaged HMR products in line with the preferences of the age group is expected to be helpful for an increase in sales. On the other hand, as the marriage needs of healthy food is higher, it will be effective to develop food products focused on nutrition and their functionality. Dietary lives of Koreans have variously changed along with social changes recently. Our research findings will contribute to the new and creative menu development and HMR development in the foodservice industry.
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