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한국 근로자의 근무일과 휴일의 식사구조 특성: 2014년 생활시간조사 자료 분석

Characteristics of Korean Employees’ Meal Structure on Working and Non-working Days: Analysis of the 2014 Korean Time Use Survey

한국식생활문화학회지 2020년 35권 4호 p.323 ~ 332
진소화, 윤지현, 아사노가나, 최인주,
소속 상세정보
진소화 ( Jin Suhua ) - Seoul National University Department of Food and Nutrition
윤지현 ( Yoon Ji-Hyun ) - Seoul National University Department of Food and Nutrition
아사노가나 ( Asano Kana ) - Seoul National University Department of Food and Nutrition
최인주 ( Choi In-Joo ) - Seoul National University Department of Food and Nutrition

Abstract


This study examined Korean employees’ meal structure characterized by mealtime, meal places, and companions. Thedata from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time UseSurvey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate mealsthree times a day on both working and non-working days. The breakfast and lunch-times on working days were distributedwithin two hours, but the dinner time on working days and all three meals on non-working days were dispersed across athree-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten atrestaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone(40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). Thecharacteristics of Korean employees’ meal structure appeared different on working days and non-working days. Suchcharacteristics should be considered in the process of planning nutrition policies and programs for employees.

키워드

Eating behavior; mealtime; workers; dietary habits

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KCI