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ary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude
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Research Article
ary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude
Mina Yang, Kana Asano, Nalae Kim, Jihyun Yoon
Korean Journal of Community Nutrition 2020;25(3):204-213.
DOI: https://doi.org/10.5720/kjcn.2020.25.3.204
Published online: June 30, 2020
1Assistant Manager, Orion Corp. Global R&D Center, Seoul, Korea
2Senior Researcher, CJ Cheiljedang Food R&D Institute, Gyeonggi-do, Korea
3Master Student, Department of Food and Nutrition, Seoul National University, Seoul, Korea
4Professor, Department of Food and Nutrition, Seoul National University, Seoul, Korea
Corresponding author:  Jihyun Yoon,
Email: hoonyoon@snu.ac.kr
Received: 11 June 2020   • Revised: 19 June 2020   • Accepted: 19 June 2020
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Abstract

Objectives
This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude.
Methods
During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.
Results
Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”.
Conclusions
The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.


Korean J Community Nutr. 2020 Jun;25(3):204-213. Korean.
Published online Jun 30, 2020.
https://doi.org/10.5720/kjcn.2020.25.3.204
Copyright © 2020 The Korean Society of Community Nutrition
Original Article

Dietary Characteristics and Needs for Community Kitchens among Young Adults of Single-person Households in Seoul according to the Cooking Attitude

Mina Yang,1 Kana Asano,2 Nalae Kim,3 and Jihyun Yoon4
    • 1Assistant Manager, Orion Corp. Global R&D Center, Seoul, Korea.
    • 2Senior Researcher, CJ Cheiljedang Food R&D Institute, Gyeonggi-do, Korea.
    • 3Master Student, Department of Food and Nutrition, Seoul National University, Seoul, Korea.
    • 4Professor, Department of Food and Nutrition, Seoul National University, Seoul, Korea.
  • Corresponding author: Jihyun Yoon. Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, Email: hoonyoon@snu.ac.kr
Received June 11, 2020; Revised June 19, 2020; Accepted June 19, 2020.

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude.

Methods

During April 2018, an online survey was conducted on young adults of single-person households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared.

Results

Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”.

Conclusions

The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.

Keywords
one-person household; cooking skill; dietary life; shared kitchen; online survey

Tables

Table 1
Cooking attitude of young adults of single-person households (n=342)

Table 2
General characteristics of survey respondents according to cooking attitude

Table 3
Cooking ability and behavior of young adults of single-person households according to cooking attitude

Table 4
Frequency of eating out and HMR2) use of young adults of single-person households according to cooking attitude

Table 5
Perception on dietary life of young adults of single-person households according to cooking attitude

Table 6
Needs for community kitchens of young adults of single-person households according to cooking attitude

Table 7
The opinions regarding community kitchens of young adults of single-person households according to cooking attitude

Acknowledgments

This work was supported by The Research Institute of Human Ecology, Seoul National University.

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    Citations

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