基于“烹饪态度”的首尔单身青年社区厨房的饮食特征和需求

Korean journal of community nutrition Pub Date : 2020-06-01 DOI:10.5720/kjcn.2020.25.3.204

Mina Yang, Kana Asano, Nalae Kim, Jihyun Yoon

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引用次数: 1

摘要

方法:2018年4月，对居住在首尔的20多岁和30多岁单身家庭的年轻成年人进行了在线调查。受访者被分为更积极的烹饪态度组(more positive group;n=152，平均=4.11)和不太积极的烹饪态度组(less positive group;n=190，平均值=3.03)，基于测量烹饪态度的4项5分李克特量表的平均得分(3.51)。比较两组患者的反应。

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Dietary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude

Methods: During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.

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来源期刊

Korean journal of community nutrition

CiteScore

0.30

自引率

0.00%

发文量