KOREASCHOLAR

The purpose of this study was to describe the levels of market goods substitution of housework and find out the determinants on it in the domain of food among married female home-based workers. The data were collected from 169 married female home-based workers in Pusan and Kyungnam province, by self-administered questionnaires. Frequencies, percentiles, Cronbach's alpha, Pearson's correlations, and multiple regression were used to analyze the data. In the convenience foods, frozen foods had the highest substitution level, whereas prepared stew had the lowest. The substitution level of Korean traditional storage foods was the middle. And in dining-out service, the substitution level was mostly high: the level of delivery service was higher than that of dining-out. Compared to the previous research, these results showed that market goods substitution tended to increase, and its level in the domain of food will promote continually over time. The variables affecting the substitution level of convenience food were the number of family members, occupation, the existence of elderly/disabled person in the family, sex-role attitude, and weekly hours at home-based work. The substitution level of Korean traditional storage foods was influenced by sex-role attitude, occupation, education, monthly household income, and the existence of elderly/disabled person in the family. The significant variables affecting the substitution level of dining-out service were weekly hours at home-based work, the number of family members, occupation, monthly household income, education, and sex-role attitude.

• 김효정 | Kim, Hyo-Chung
• 김미라 | Kim, Mee-Ra