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수도권 지역 20~30대 내근직 직장인의 직무스트레스에 따른 식습관과 가공식품류 간식 섭취 실태 Dietary Habits and Snack Consumption Behaviors according to Level of Job Stress among 20- to 30-year old Office Workers in the Seoul Metropolitan Area

박소현, 이은지, 장경자
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  • URLhttps://db.koreascholar.com/Article/Detail/389981
韓國食生活文化學會誌 (한국식생활문화학회지)
제35권 제2호 (2020.04)
pp.143-155
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to compare differences in dietary habits and snack consumption behaviors according to level of job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located in Seoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by the SPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group (n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress in High-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG was significantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was ‘job stress’ for 42.2% in High-RSG and ‘hunger’ for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates, castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG (p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order to manage and improve dietary habits caused by suffering from job stress among young office workers at companies.

키워드
Dietary habitsjob stressKOSSoffice workerssnack
목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구대상 및 기간
    2. 연구내용 및 방법
    3. 통계 처리
III. 결과 및 고찰
    1. 연구대상자의 일반사항
    2. 직무스트레스 정도에 따른 집단 구분
    3. 직무스트레스 정도에 따른 군 간의 평소와 직무스트레스받은 후 식습관 비교
    4. 각 군의 평소와 직무스트레스를 받은 후 식습관의 차이 비교
    5. 직무스트레스 정도에 따른 연구대상자의 간식 섭취 실태
    6. 직무스트레스 정도에 따른 근무 중 가공식품류 간식 섭취빈도
    7. 직무스트레스 정도에 따른 근무 중 가공식품류 간식 섭취량
    8. 직무스트레스 정도에 따른 하루 평균 가공식품류 간식 섭취를 통한 에너지 섭취량
IV. 요약 및 결론
References
저자
  • 박소현(인하대학교 자연과학대학 식품영양학과) | So Hyun Park (Department of Food and Nutriton, College of Natural Sciences, Inha University)
  • 이은지(인하대학교 자연과학대학 식품영양학과) | Eun Ji Lee (Department of Food and Nutriton, College of Natural Sciences, Inha University)
  • 장경자(인하대학교 자연과학대학 식품영양학과) | Kyung Ja Chang (Department of Food and Nutriton, College of Natural Sciences, Inha University) Corresponding author