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
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1984.3
- 수록면
- 107 - 116 (10page)
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초록· 키워드
오류제보하기
In order to obtain an information for the improvement of wives’ meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983.
Most of the two groups’ wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the otherpoints for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p＜0.01).
Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noodles and fried fish cake, in EW. Both the two groups’ dietary pattern of three meals was similiar, but much more of the EW(86.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW.
Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p＜0.01).
Hw spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew: 3.2 hrs/day). The preparation time for supper was longest among three meals.
As the problems of meal management, both the two groups’wives pointed ‘too much time’ (43.1 %), ‘lack of nutrition knowledge’ (42.8 %), but EW’ husbands, ‘no variety of cooking method’ (42.8 %), while HW’ husbands, ‘lack of nutrition knowledge’ (34.3 %).
Most of the two groups’ wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the otherpoints for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p＜0.01).
Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noodles and fried fish cake, in EW. Both the two groups’ dietary pattern of three meals was similiar, but much more of the EW(86.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW.
Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p＜0.01).
Hw spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew: 3.2 hrs/day). The preparation time for supper was longest among three meals.
As the problems of meal management, both the two groups’wives pointed ‘too much time’ (43.1 %), ‘lack of nutrition knowledge’ (42.8 %), but EW’ husbands, ‘no variety of cooking method’ (42.8 %), while HW’ husbands, ‘lack of nutrition knowledge’ (34.3 %).
목차
Abstract
서론
연구대상 및 방법
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UCI(KEPA) : I410-ECN-0101-2009-511-018087348