ScholarWorks@숙명여자대학교

초록

Purpose: This study was conducted to analyze the effect of men's cooking literacy on dietary life satisfaction. Specifically, cooking literacy was classified into functional, relational, and socio-ecological dimensions, and the mediating effect of cooking interest was empirically examined. Methods: The participants were 205 adult men aged 20 to 65 years living in the Seoul–Gyeonggi metropolitan area, and data were collected through an online survey. The data were analyzed using factor analysis, reliability testing, an independent t-test, and Hayes’ PROCESS macro (Model 4, bootstrap = 5,000). Results: Functional cooking literacy significantly influenced cooking interest (B = 0.589, p < .001), and an indirect effect on dietary life satisfaction was identified through cooking interest (B = 0.530, 95% CI [0.240, 0.646]). Relational cooking literacy significantly affected both cooking interest (B = 0.765, p < .001) and dietary life satisfaction (B = 0.275, p < .001), and its indirect effect was also confirmed (B = 0.541, 95% CI [0.424, 0.667]). Socio-ecological cooking literacy significantly predicted cooking interest (B = 0.343, p < .001). Although the direct effect on dietary life satisfaction was not significant, an indirect effect was found (B = 0.304, 95% CI [0.165, 0.436]). In addition, the high-interest group showed significantly higher mean scores than the low-interest group in functional cooking literacy (3.21 vs. 2.19), relational cooking literacy (4.25 vs. 3.43), socio-ecological cooking literacy (3.16 vs. 2.83), and dietary life satisfaction (3.88 vs. 2.72)(all p < .01). Conclusion: These findings underscore the importance of enhancing men's cooking literacy as a key factor for improving dietary life satisfaction and promoting healthier, more sustainable eating habits. Furthermore, the mediating effect of cooking interest was empirically verified, confirming that men's cooking literacy indirectly influences dietary life satisfaction through their interest in cooking.

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