청주지역 일부 대학생의 혼자 식사(혼밥) 섭취 실태 및 관련 식행동

• 영문명: Eating Alone and Associated Dietary Behavior among University Students in Cheongju
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 조은진 배문경
• 간행물 정보: 『생활과학연구논총』제27권 제1호, 13~29쪽, 전체 17쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2023.04.30

영문 초록

Background/Objectives: The aim of this study was to investigate the frequency of eating alone and dietary behavior associated with it among university students. Methods: The study involved 405 university students in Cheongju, Korea, and data were collected using a self-administered questionnaire that included information regarding general characteristics, health-related characteristics, and dietary behavior, such as the frequency and patterns of eating alone. Results: Approximately 43.7% of the respondents reported they ate alone once a day or more frequently, whereas 40.2% ate alone one to five times per week and 16.1% ate alone less than once a week. The primary reason for eating alone was the lack of company, and the most commonly consumed solo meal was breakfast. Male students had a more positive attitude toward eating alone than female students, and they frequently ate alone outside houses, such as in campus cafeterias and restaurants than female students. Students who ate alone at least once a day were more likely to be seniors, self-boarders, or overweight and obese than those who ate alone less frequently. Gender-specific analyses revealed that male students who ate alone frequently were more likely to be self-boarders or consume more milk, while female students who ate alone frequently were more likely to eat less than three meals per day and drink more alcohol, compared with those who ate alone less frequently. Conclusion/Implications: These results could provide a better understanding of eating alone and its associated factors among university students, and will be useful in developing more comprehensive nutrition education programs targeted at this population.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 논의

Ⅳ. 결론 및 제언

참고문헌

키워드

Eating alone Dietary habits University students Processed foods