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A Survey on Breakfast of Workers in Daegu Area
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Sung Hee Cho, Jeong Hee Jang, Tae Youl Ha, Kyeung Soon Lee, Mi Kyoung Kim, Jung Sook Seo
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Korean J Community Nutr 2004;9(6):673-682. Published online December 31, 2004
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 Abstract
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- Breakfast is an important factor for health status of people. This study was carried out to investigate the dietary life related to breakfast of workers and to develope some nutritional convenient diets for the workers. The collected data were consisted of items about general characteristics of the subjects, breakfast pattern, factors affecting on breakfast and opinions on convenient foods. The subjects were classified into labor workers (n = 202) and office workers (n = 227) aged from twenties to fifties. The rate of skipping breakfast in workers was 31.5% and higher according to the increase of age. Their favorite style of breakfast was mostly Korean traditional diets, but only 38.1% of the subjects had cooked rice as breakfast. The main reason for skipping breakfast was that they had no time for it. But 65.4% of total workers had experiences of using convenience diets. They had these kinds of diets because of convenience. These results suggest that recipe development of convenient breakfast is very important for the good dietary life of the workers.
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KSCN
