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20․30대 여성의 인플루언서 모방행동, 신체 존중감 및 식이 태도 간 연관성 KCI 등재

Associations between Influencer Imitation, Body Esteem, and Eating Attitudes among Women in Their 20s and 30s

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  • URLhttps://db.koreascholar.com/Article/Detail/451161
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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study investigated the effects of social media influencer imitation on body esteem and eating attitudes among women in their 20s and 30s. The aim was to inform healthy weight management and nutrition education in SNS environments. An online survey of 200 women aged 20–39 was conducted from January 16-20, 2026. Data were analyzed using SPSS 28.0 and AMOS, employing factor analysis, reliability testing, and structural equation modeling.Results showed that appearance-related imitation was the most prevalent, accompanied by negative body perception and a prominent fear of weight gain. Imitation behaviors did not significantly impact body esteem. However, cognitive imitation increased body distortion, dieting, and inappropriate eating, while behavioral imitation specifically affected body distortion. Conversely, higher body esteem reduced all eating-related risk factors. The findings suggest that cognitive imitation may elevate risk, whereas body esteem serves as a protective factor. This highlights the importance of educational interventions promoting critical SNS use and positive body image.

목차
Abstract
서 론
연구 방법
    1. 조사대상 및 기간
    2. 조사 방법 및 내용
    3. 연구모형 및 연구가설
    4. 자료 분석
결과 및 고찰
    1. 연구대상자의 일반적 특성
    2. 연구 변수에 대한 탐색적 요인분석
    3. 측정 모형에 대한 확인적 요인분석
    4. 구조방정식 모형 분석 및 가설 검증
요약 및 결론
References
저자
  • 이민영(숙명여자대학교 교육대학원 영양교육전공 석사과정) | Min Young Lee (Graduate Student, Major in Nutrition Education, Graduate School of Education, Sookmyung Women’s University, Seoul 04310, Korea)
  • 이재연(숙명여자대학교 식품영양학과 조교수) | Jane J. Lee (Assistant Professor, Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea)
  • 박영일(숭의여자대학교 식품영양과 조교수) | Young-Il Park (Assistant Professor, Department of Food and Nutrition, Soongeui Women’s University, Seoul 04628, Korea) Corresponding author