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고학력 기혼여성의 취업여부별 식품섭취상태로 본 식사의 질 평가 - 전업주부와 교사의 비교

Evaluation of Diet Quality according to Food Consumption between Highly Educated, Married, Unemployed and Employed Women


The differences in food consumption between highly educated, married, unemployed and employed women were analyzed by food group and common food item intake, DDS (dietary diversity score), and DVS (dietary variety score) & DVSS (dietary variety score including condiment). In food group intake, the total amount of food intake of the unemployed women (1,554.0 g) were significantly higher than those of the employed (1,477.9 g), while the amount of food from fungi and mushrooms (4.2 g), seaweeds (2.4 g), and fish and shellfish (60.5 g) of the unemployed women was significantly lower than those of the employed. And the amount of meat, poultry and their products (102.8 g), eggs (29.9 g), and animal oil and fats (4.0 g) was significantly higher than those of the employed. Moreover, the common food items of the unemployed women were ranked as eggs (29.7 g), pork (28.9 g), chicken (27.2 g), and beef (26.7 g) at 7, 8, 9, and 10, respectively. When counting the major food groups consumed, DDS=4 has the highest proportion in both groups (unemployed 47.4%, employed 49.1 %). In case of the subjects who had not consumed one particular food group in DDS=4, dairy group was the first (83%), followed by fruit, meat, and vegetables. This order is same in other DDS levels. In dietary variety score (DVS & DVSS), the average number of foods consumed per day of employed women was higher than those of the unemployed. The level of DVSS in the employed women (31.9), especially, is significantly higher than in the unemployed women (30.6). Consequently, highly educated women should pay more attention to increasing dairy intake, and they have need of various foods, over thirty foods without condiments in their diet every day. In addition, encouraging unemployed women to have a nutritionally balanced diet, and offering nutrition education and guidance, such as appropriate choices about animal foods, are needed.

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  1. Lee, Joung-Won 2008. "A Comparative Study on the Nutritional Status of the Families with Working Housewives and with Non-working Ones: Analysis of 2001 Korea National Health and Nutrition Survey Data" 대한지역사회영양학회지 = Korean journal of community nutrition, 13(5): 610~619 
  2. Baek, Seung-Hee ; Kim, Soo-Yeon 2010. "Dietary Quality Estimation of Military Foodservice Menu" 한국식품영양학회지 = The Korean journal of food and nutrition, 23(4): 641~648 
  3. Shin, Kyung-Ok ; Yoon, Jin-A ; Lee, Jun-Sik ; Chung, Keun-Hee 2010. "A Comparative Study of the Dietary Assessment and Knowledge of (Full-Time) Housewives and Working (Job-Holding) Housewives" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(1): 1~10 
  4. Shin, Kyung-Ok ; Yoon, Jin-A ; Lee, Jun-Sik ; Chung, Keun-Hee ; Choi, Soon-Nam 2010. "A Comparison Study on Interest of Dietary Life Behavior, Nutrient Intake and Health between Full-Time and Working Housewives" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(3): 285~295 
  5. 2011. "" Nutrition research and practice, 5(2): 140~149 
  6. Kim, A-Rom ; Kim, Mi-Jeong ; Kim, Young-Nam 2011. "Nutritional Assessment of Menu Plan Prepared according to the Target Pattern - Menu Prepared by Home Economics Teachers and Middle-School Girls -" 대한지역사회영양학회지 = Korean journal of community nutrition, 16(3): 375~385 

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