인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
This study aims to analyze the characteristics of cooking programs, subjective norms, attitudes, flow, and recommendation intentions among middle-aged men, and to examine how these factors influence social participation and feelings of alienation. A survey was conducted with 442 men aged 40 to 65 who had prior experience with cooking programs. Structural Equation Modeling and multi-group analysis were employed to test eight hypotheses. Four sub-factors of cooking program characteristics significantly influenced subjective norms, while only improved food preparation technology had a direct effect on attitudes. Subjective norms affected both attitudes and flow, and attitudes influenced flow, thereby affecting the intention to recommend. Practice with cooking recipes and exposure to new cooking technologies had a greater impact on subjective norms among socially active participants, whereas the effect of subjective norms on attitudes was more pronounced among those with lower levels of social participation. Among individuals with low levels of alienation, all four sub-factors of program characteristics significantly influenced subjective norms. Furthermore, subjective norms had a stronger impact on attitudes in these low-alienation groups. These findings suggest that cooking programs contribute not only to technical skill development but also to psychosocial well-being, emphasizing the importance of program designs that consider participants’ social engagement and emotional needs.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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