KOREASCHOLAR

COVID-19로 인한 대학생의 건강행태 및 식생활 변화 Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemic

김지현, 정유선, 정해옥, 계승희
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  • URLhttps://db.koreascholar.com/Article/Detail/415302
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제3호 (2022.06)
pp.265-277
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID- 19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

키워드
COVID-19health behaviorsfood selectiondietary habitsfood delivery service
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 조사방법 및 내용
    3. 자료 분석 방법
III. 결과 및 고찰
    1. 조사대상자의 일반적 특성
    2. COVID-19로 인한 건강행태 변화
    3. COVID-19로 인한 식품의 선택 및 구매 변화
    4. COVID-19로 인한 식습관 변화
    5. COVID-19로 인한 식사량 변화 및 식생활비 지출 변화
    6. COVID-19로 인한 주문배달서비스 이용 행태 변화
IV. 요약 및 결론
Conflict of Interest
References
저자
  • 김지현(가천대학교 교육대학원) | Jihyun Kim (Nutrition Education Major, Graduate School of Education, Gachon University)
  • 정유선(서일대학교 식품영양학과) | Yoosun Chung (Department of Food and Nutrition, Seoil University)
  • 정해옥(초당대학교 호텔조리학과) | Hae Ok Jung (Department of Hotel Culinary, Chodang University)
  • 계승희(가천대학교 교육대학원) | Seunghee Kye (Nutrition Education Major, Graduate School of Education, Gachon University) Corresponding author