Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Intakes and Perceptions of Convenient Breakfast

아침 간편식에 대한 섭취실태 및 인식조사

  • Mun, Yeon-Seo (Nutrition Education Graduate School, Sookmyung Women's University) ;
  • Jung, Eun-Kyung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Yoon, Ji-Young (Department of Le Cordon Bleu Hospitality Management, Division of Culture and Tourism, Sookmyung Women's University)
  • 문연서 (숙명여자대학교 교육대학원 영양교육) ;
  • 정은경 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 윤지영 (숙명여자대학교 문화관광학부 르꼬르동블루 외식경영)
  • Received : 2011.07.17
  • Accepted : 2011.09.28
  • Published : 2011.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the intakes and perceptions of convenient breakfast related to age and family type. The survey included 545 men and women living in Seoul from June to July. Questionnaire items covered their age, gender, family types, breakfast intakes and preference for convenient breakfast menu. As a result, there were significant differences in the number of breakfast intakes per week according to family types; large families recorded the highest frequency in "I have breakfast everyday" and the couple-only families and nuclear families scored relatively high numbers. In terms of the type of breakfast, the first choice was "rice and side dishes" across all the age groups (69.3%). There were differences in the preference of convenient breakfast in "bread", "cereal", "rice cake", "sunsik", and "rice gruel" by different age. The teens exhibited the highest preference of bread (5.63), and cereal (5.53) for breakfast; those who were in their fifties for rice cake (5.42). Both forties and fifties showed the higher preference of sunsik (4.58, 4.76) and rice gruel (5.89, 5.77) than other age groups. As for the preference for convenient breakfast according to family types, single person families displayed the highest preference of bread (5.42) and cereal (5.75). Couple families showed higher preference of rice gruel (5.82) than other family groups. The preference level for "rice cake" was similar among all the family types. As a result, it is suggested that the development of various breakfast menus considering age groups and family types is needed so that modern people can enjoy breakfast in terms of quality and quantity in their busy daily life.

Keywords

References

  1. Cho WK, Park HO, Kim SM (2002): A study on breakfast patterns and preference of elementary school children in Inchon area. Korean J Food Nutr 15(1): 50-57
  2. Choi MY, Park DY, Rhie SG (2003): Rice preference differences in subjects taking breakfast regularly and skipping breakfast in Kyeonggi-do residence. Korean J Community Nutr 8(4): 547-555
  3. Chung KJ (2005): Dietary and health behavior of rural residents with the various type of family. Dissertation, Suwon University, pp.8-11
  4. Han MS (2006): A study on the actual status of use of the home meal replacement (HMR) and the users' satisfaction about it. MS thesis, Sookmyung Women's University, pp.72-77
  5. Jung BM, Ahn CB, Sung CJ (2003): A study on the status of Kimchi preparation, number of side dish and breakfast type of housewives in th Yosu.Chonnam area. J Korean Home Economics Assoc 41(3): 35-43
  6. Kim HJ (2007): A study of life style, dietary pattern and nutritional knowledge by body mass index (BMI) of middle school students in Daegu. MS thesis, Daegu Haany University, pp.7-11
  7. Kim JY (2008): Eating habits according to breakfast skipping and preference breakfast menu of high school students in Seoul area. MS thesis, Sungshin Women's University, pp.71-76
  8. Kim SK (1999): Children's growth and school performance in relation to breakfast. J Korean Diet Assoc 5(2): 215-224
  9. Korean National Statistical Office (2007): Korean's bluesummer 6 requiring companies' attention in 2007. Available from http:// kostat.go.kr/portal/korea/kor_nw/2/14/1/index.board?bmode=read &aSeq=49823 [cited 2010 June 1]
  10. Lee BS, Yang IS (2006): An exploratory study for identifying factors related to breakfast in elementary, middle and high school students. Korean J Community Nutr 11(1): 25-38
  11. Lee JS, Chung HJ (2001): A study of female college students' breakfast behavior and ideal breakfast type. Korean J Food Culture 16(4): 378-387
  12. Lee JS (2003): A study of female college students' behavior and ideal breakfast Type-II. dining-out behavior of breakfast and preference on breakfast menu-. Korean J Food Culture 18(5): 466-474
  13. Lee SH, Shim JS, Kim JY, Moon HA (1996): The effect of breakfast regularity on eating habits, nutritional and health status in adults. Korean J Nutr 29(5): 533-546
  14. Nam HW, Pyun JW, Hyun YH (2009): Perception and preference of Korean gruel among housewives. Korean J Food Nutr 22(3): 463-469
  15. Nam SM (2003): The relationship between the eating habits of elementary school students and parenting behavior characteristics. Korean J Food Culture 18(6): 515-526
  16. Nicklas TA, Reger C, Myers L, O'neil C (2000): Breakfast consumption with and without vitamin-mineral supplement use favorably impacts daily nutrient intake of ninth-grade students. J Adolesc Health 27: 314-321 https://doi.org/10.1016/S1054-139X(00)00113-0
  17. Oh YM (2003): A study on nutrition knowledge, food behavior, food intake status and recognition with foodservice among Korean middle school students provided with and without national school lunch program. MS thesis, Sookmyung Women's University, pp.12-14
  18. Park HM (2005): Study on the factors associated with conditions of breakfast intake in elementary school children-in some area of Kyungbuk-. MS thesis, Yeungnam University, pp.13-14
  19. Shin EY (2007): A study on breakfast of elementary school students in North Gyeonggi area. MS thesis, Daejin University, pp.35-45
  20. Shin JE, Paik HY, Moon HK, Kim YO (2001): Comparative analysis and evaluation of dietary intakes of Koreans by age group:(1) nutrient intakes. Korean J Nutr 34(5): 554-567
  21. Yi BS, Yang IS (2006): An exploratory study for identifying factors related to breakfast in elementary, middle and high school students. Korean J Community Nutr 11(1): 25-38
  22. Yu HH, Nam JE, Kim IS (2003): A study of the nutritional intake and health condition of female college students as related to their frequency of eating breakfast. Korean J Community Nutr 8(6): 964-976

Cited by

  1. 초등학교 저학년용 영양교육 소책자 개발 및 효과 분석 - 개인별 맞춤형 하루 필요 식품군 단위수 교육을 중심으로 - vol.16, pp.6, 2011, https://doi.org/10.5720/kjcn.2011.16.6.647
  2. Anti-atherogenic properties of emulsified perilla oil (EPO) in apo E KO mice and plasma lipid lowering effects of rice porridge containing EPO in healthy young adults vol.22, pp.1, 2013, https://doi.org/10.1007/s10068-013-0011-2
  3. 국내 제과점에 대한 소비자 만족도 및 구매행동 및 이용실태에 관한 연구 vol.31, pp.2, 2011, https://doi.org/10.9724/kfcs.2015.31.2.103
  4. 대구 지역 고등학생의 아침식사 이용실태 및 아침식사 대용식 인식조사 vol.26, pp.6, 2016, https://doi.org/10.17495/easdl.2016.12.26.6.565
  5. HMR 선택속성이 만족과 충성도에 미치는 영향: 고객가치의 조절효과를 중심으로 vol.23, pp.4, 2011, https://doi.org/10.20878/cshr.2017.23.4.002
  6. Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik vol.34, pp.5, 2018, https://doi.org/10.9724/kfcs.2018.34.5.484