뉴실버세대 여성의 음식선택성향, 긍정적 조리태도, 가정조리 만족도 간의 관계 연구

Abstract

This study was conducted to analyze the relationship between food selection tendency, positive cooking attitude, and home cooking satisfaction of women in the new silver generation to identify essential parts of their dietary habits, For this study, a survey was conducted on women aged 55 or older living in Seoul and the metropolitan area. A total of 134 valid questionnaires were collected, and statistical analysis was conducted. Food choice tendency was derived from three factors: nutrition-oriented, psychological-oriented, and taste-oriented, and positive cooking attitude was derived from two factors: excellency and benefit. As a result of analyzing the effect of food choice tendency on positive cooking attitude, it was found that nutritional-oriented propensity had a significant effect on positive cooking attitude (p<0.01). In addition, in the relationship between a positive cooking attitude and home cooking satisfaction, both the excellency and benefit of a positive cooking attitude were found to have a significant positive effect on home cooking satisfaction (p<0.01). From the results of the study, it was found that women in the new silver generation evaluated nutritional value relatively higher than taste or psychological aspects in food or food selection. In addition, they want to increase cooking satisfaction by selecting healthy recipes or using fresh ingredients. It is believed that the stronger the will to cook directly at home, the higher the cooking satisfaction. The results of this study are expected to be used as primary data for developing and researching integrated methods for maintaining a pleasant dietary lifestyle for the elderly.