KOREASCHOLAR

In this study, 594 questionnaires administered to men and women residing in the capital metropolitan area who work night shifts were analyzed in order to study the effect of health information cognition on healing needs in accordance with the type of food selection criteria of the night worker. The results of confirmatory factor analysis in deriving food selection type identified four categories, a safety seeking type, a food exploratory type, a habitual seeking type, and a rational type, and the cognition types on health information were classified into physical cognition and psychological cognition. The need for healing, which was the investigated factor, was found to have a high correlation between questionnaire items with high reliable consistency. The results of this study were as follows. First, the food selection types of safety seeking type and habitual food seeking type had significant positive effects on the cognitive level of physical health information, and food exploratory type and habitual seeking type had significant positive effects on the cognitive level of psychological health information. In addition, it was shown that food exploratory type and rational type had significant positive effects on healing needs. As a result of this study, it was found that the cognition level of physical and psychological information was different according to food selection type, and the higher the cognitive level, the higher the healing needs. In particular, the result that the level of psychological health information significantly affected healing needs signifies that there is a demand to develop programs and menus that satisfy various needs related to healing and recovery from fatigue. In addition, further interest and study on the health and healing of night workers are required.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구 대상 및 기간
    2. 연구 내용 및 방법
    3. 통계 처리 방법 및 절차
    4. 연구모형 및 가설설정
III. 결과 및 고찰
    1. 조사대상자의 일반적 특성
    2. 척도의 타당성 및 신뢰도 분석
    3. 확인적 요인 분석
    4. 연구가설 검증
IV. 요약 및 결론
References

• 강여울(숙명여자대학교 식품영양학과) | Yeo wool Kang (Department of Food and Nutrition, Sookmyung Women's University)
• 정희선(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Hee Sun Jeong (Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding author