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KMID : 0665420200350020143
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Korean Journal of Food Culture
2020 Volume.35 No. 2 p.143 ~ p.155
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Dietary Habits and Snack Consumption Behaviors according to Level of Job Stress among 20- to 30-year old Office Workers in the Seoul Metropolitan Area
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Park So-Hyun
Lee Eun-Ji
Chang Kyung-Ja
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Abstract
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This study was conducted to compare differences in dietary habits and snack consumption behaviors according to levelof job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located inSeoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by theSPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group(n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress inHigh-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG wassignificantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was ‘job stress’for 42.2% in High-RSG and ‘hunger’ for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates,castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG(p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order tomanage and improve dietary habits caused by suffering from job stress among young office workers at companies.
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KEYWORD
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Dietary habits, job stress, KOSS, office workers, snack
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