Korean Journal of Community Nutrition

Pil Kyoo Jo

2 Articles

[English]
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age: Pil Kyoo Jo, Yu Jin Oh; Korean J Community Nutr 2019;24(5):408-421. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.408

OBJECTIVES
This study compared the dietary behaviors of single-person households when eating alone according to the employment pattern and age.
METHODS
A total of 566 people aged 20~59 years old were collected from the status of workers and classified into three groups according to their employment pattern (regular, non-regular workers and business owner). The subjects were collected by purposive quota sampling on a Gallup panel from June to November in 2017. The dietary behavior and perception of eating alone of the subjects were surveyed via online and self-reported questionnaires.
RESULTS
The frequency of eating alone was significantly higher in the regular group than the non-regular group and business group (p<0.01). The place of eating alone was significantly higher in the regular and non-regular group in the convenience store, and business group in the office (p<0.001). Ramen, the menu when eating alone, was significantly higher in the non-regular group than the other groups (p<0.01). The preference for eating alone was lower in the older age group (p<0.05). The young aged group (aged 20~30) ate more fast food and felt more convenience than the older aged group aged 40~50 years (p<0.05).
CONCLUSIONS
Single-person households with a non-regular job have poorer dietary behavior in eating alone than those who had regular employment. In a situation of an increasing number of non-regular workers aged in their 20s and 30s, there is a high likelihood of social problems, such as health and poverty. This study highlights the need for a healthy food selection environment to improve the dietary life of single-person households with non-regular jobs for the diverse types of single-person households.

Citations

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[English]
The Effects of the Economic Characteristics of Single-person Households on the Food Service Industry: Pil Kyoo Jo; Korean J Community Nutr 2016;21(4):321-331. Published online August 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.4.321

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry.
METHODS
For this paper, I analysed the data related with single-person households and the food service industry in two surveys, Household Income and Expenditure Survey and Wholesale and Retail Trade Survey published by Statistics Korea from 2006 to 2015, with an empirical test performed utilizing these data. The indicators of the age of householders, disposable income per capita, and the rate of household of worker were compared between single and multi-person households. Furthermore, sales and the number of establishments in the food service industry were used as industry-variables, and disposable income, eating-out expenses and the rate of single-person households as the household-variables were used in a panel analysis.
RESULTS
The results showed that household incomes were lower, age of householder was higher, and the percentage of household of worker was lower in single-person households in contrast to multi-person households. According to the empirical analysis, eating-out expenses of single-person households, in comparison to multi-person households, has significantly positive effects on the growth of the food service industry. This means that the recent trend of increasing numbers of single-person households may help the growth of the food service industry.
CONCLUSIONS
The growth in the rate of single-person households has been one of the most striking demographic shifts in recent decades. Their economic characteristics and the effects were analyzed to give the managers in the food service industry and the policy-makers useful information in dealing with this new trend. Moreover, in considering the fact that single-person households eat out more frequently than multi-person households, the food service business should develop the managerial strategies focused on acclimatizing to single-person households.

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Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age
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Korean Journal of Community Nutrition.2019; 24(5): 408. CrossRef
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