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KMID : 0665420200350040323
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Korean Journal of Food Culture
2020 Volume.35 No. 4 p.323 ~ p.332
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Characteristics of Korean Employees’ Meal Structure on Working and Non-working Days: Analysis of the 2014 Korean Time Use Survey
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Jin Suhua
Yoon Ji-Hyun
Asano Kana
Choi In-Joo
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Abstract
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This study examined Korean employees’ meal structure characterized by mealtime, meal places, and companions. Thedata from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time UseSurvey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate mealsthree times a day on both working and non-working days. The breakfast and lunch-times on working days were distributedwithin two hours, but the dinner time on working days and all three meals on non-working days were dispersed across athree-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten atrestaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone(40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). Thecharacteristics of Korean employees’ meal structure appeared different on working days and non-working days. Suchcharacteristics should be considered in the process of planning nutrition policies and programs for employees.
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KEYWORD
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Eating behavior, mealtime, workers, dietary habits
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