기호식품과 조리방법 선호도 비교

Abstract

Objective : We compared the difference of the facial skin type by food habit, frequency of food intake, food/cooking-method preference with a female college student of 131 person of the everyday activity to support and the appearance is healthy. Design : The skin type judged to a total facial skin surface sebum content. The statistical analysis were done by using SPSS11.0 for Win like average, SD, ANOVA, Pearson's Correlati- on of the facial skin type by food habit, frequency of food intake, food/cooking-method preference . Results : According to skin types, for the subjects who have oily skin, the following results were found: they regularly had three meals a day, enjoyed eat-out or snack at night. Their food behaviors were in higher level, and their food frequency, food/cooking-method pref- erence were in lower level. However, those who have dry skin frequently ate fried food and roasted fork, their frequency of excessive drinking was higher. Their food habits showed lower level, and their food frequency, food/ cooking-method preference showed higher level. Those who have normal skin had three times of meals a day, few eat-outs, little snack at night, little fried food and roasted fork, low frequency of excessive drinking, low frequency of drinking. Suggestion : It is suggested that the results above can be used as basic data to manage healthy faces and to control skin type. It is hoped that further studies should be done based on expanded subjects in age and number to identify skin types and their related factors according to age.