Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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An Analysis on Nutrition Knowledge Level and Food Preference according to the Food-related Lifestyle Tendency - Focus on Housewives in the Seoul and Gyeonggi area -

식생활라이프스타일 추구 성향에 따른 영양지식수준 및 식품기호도 분석 - 서울, 경기도 거주 주부들을 중심으로 -

  • Lee, In Ork (Department of Hotel Food Service & Culinary Arts, Youngdong University) ;
  • Jung, So Yeoun (Department of Foodstylist, Chungkang College of Cultural Industries) ;
  • Hong, Geum Ju (Department of Hotel Foodservice Management, Chungwoon University)
  • 이인옥 (영동대학교 호텔외식조리학과) ;
  • 정소연 (청강문화산업대학교 푸드스타일리스트전공) ;
  • 홍금주 (청운대학교 호텔조리식당경영학과)
  • Received : 2014.02.14
  • Accepted : 2016.02.24
  • Published : 2016.02.28
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Abstract

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

Keywords

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