수도권 주부들의 수산물 구매 위생수준과 조리환경 실태
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 나영아 | - |
dc.contributor.author | 이우식 | - |
dc.contributor.author | 홍상표 | - |
dc.contributor.author | 권우택 | - |
dc.date.available | 2020-02-28T21:44:09Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 2466-0752 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/13915 | - |
dc.description.abstract | The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | (사)한국조리학회 | - |
dc.relation.isPartOf | Culinary Science & Hospitality Research | - |
dc.title | 수도권 주부들의 수산물 구매 위생수준과 조리환경 실태 | - |
dc.title.alternative | The Sanitation Level and Culinary Environment of Using Fishery Products for the Housewives in the Seoul Metropolitan Area | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | Culinary Science & Hospitality Research, v.20, no.5, pp.43 - 51 | - |
dc.identifier.kciid | ART001924205 | - |
dc.citation.endPage | 51 | - |
dc.citation.startPage | 43 | - |
dc.citation.title | Culinary Science & Hospitality Research | - |
dc.citation.volume | 20 | - |
dc.citation.number | 5 | - |
dc.contributor.affiliatedAuthor | 이우식 | - |
dc.subject.keywordAuthor | 수도권 주부 | - |
dc.subject.keywordAuthor | 수산물 구매 | - |
dc.subject.keywordAuthor | 위생수준 | - |
dc.subject.keywordAuthor | 조리환경 실태 | - |
dc.subject.keywordAuthor | 수산물 구매인식 | - |
dc.subject.keywordAuthor | 조리환경 인식 | - |
dc.subject.keywordAuthor | 주부들의 조리인식 | - |
dc.subject.keywordAuthor | Sanitation Level of Fishery Products | - |
dc.subject.keywordAuthor | Purchase Cognition Attitude | - |
dc.subject.keywordAuthor | Kitchen Utensils | - |
dc.subject.keywordAuthor | Culinary Environment | - |
dc.description.journalRegisteredClass | kci | - |
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