일부 서울 거주 노인층과 젊은 연령대별 외식실태 비교 연구

• 영문명: Comparison Study of the Foodservice Habits between Older and Young Adults in Seoul
• 발행기관: 고려대학교 보건과학연구소
• 저자명: 이성동(SungDong Lee) 박은도(EunDo Park) 김영순(YoungSoon Kim)
• 간행물 정보: 『보건과학논집』保健科學論集 Vol.32 No.2, 9~20쪽, 전체 12쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 2006.12.01

영문 초록

  To compare the foodservice habits of older adults over 65 years of age and young adults, a random sample of 184 healthy adults, consisting of 86 men and 98 women, among residents of Seoul was surveyed. From this survey, we found the following results. The sample included 70 individuals over 50 years of age, most of whom indicated limitations in economic self-support. It turns out that it is under 50 year-old people who use well-being menu or promotion menu. The survey found that 5.6 percent of people over 65 years old eat fast food, while 20.6 percent of people between the age of 50 and 64 years old eat fast food. Both of groups say that fast foods are convenient to eat. With regard to use of traditional foods, older adults over 65 showed strong preference of rice cake(55.6%) over traditional beverage(8.3%), while those between the age of 50 and 64 preferred rice cake(26.5%) and traditional beverage(26.5%) equally. When eating out, 88.9 percent of older adults over age 65, 87.5 percent of people between the age of 30 and 49 years old, 44.8 percent of people between the age of 20 and 29 years old preferred Korean-style food. 26.0 percent of people between the age of 20 and 29 years old also preferred Western-style food. When choosing a restaurant, people older adults over age 65 primarily considered taste(59.1%) and nutrition (30%), while the group aged 30-49 picked taste(28.9%) and price(13.4%) and Lastly the group aged 20-29 indicated the atmosphere of the restaurant(44.0%) and taste(23.4%). For the criteria used for food selection when dining out, older adults over age 65 picked, in the order of preference, taste(63.9%), healthfulness(27.2%), and easiness of digestion(8.3%). The group aged 50-64 indicated healthfulness(45.7%), taste(25.7%), and acceptable price(17.1%). The group aged 30-49 indicated acceptable price(27.0%), usual choice(18.9%), and healthfulness(17.6%). Lastly the group aged 20-29 indicated usual choice(20.8%), acceptable price(18.5%), and appropriateness for circumstances(15%). People over age 50 do not have any special requests to restaurants, while the group aged 30-49 indicated cleanness (24.1%) and quality of food(18.1%), and the group aged 20-29 indicated cleanness(20.8%) and variously priced menu(18.2%).

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구 내용 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론 및 요약
참고문헌

키워드

Older age foodservice habits dietary life