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및 결론전통 음식문화를 이어가면서 국민의 건강을 위하여 쌀을 중심으로 한 우리의 식문화를 유지 발전할 방향을 찾으면서 아침식사를 거르는 인구의 증가 추세에 맞추어 아침식사를 하지 않는 사람과 꼭 식사를 하는 사람을 비교하여 쌀 중심의 아침식사 형태를 알아보고자 경기도에서는 도민을 대상으로 아침식사에 관한 현황과 쌀소비와 함께 건강증진을 위한 기초 자료로 활용 하고자 본 연구를 실시하였다. 경기도 소재 초, 중, 고, 대학생 및 직장인 1,0명을 대상으로 도 및 시군 생활 지도사가 설문지를 이용한 면접 방법으로 자료를 수집하였다. 분석을 위하여 아침식사를 꼭 하는 사람(HB군)과 주 2회 이상 아침끼니를 거르는 사람(SB군)을 구분하여 비교하였다. 항상 아침밥을 먹는 사람(HB군)은 46.4%이며, 전혀 안 먹는 경우도 남자 9.3%와


Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, midle, high schol and college, and company workers from 24 cities of Kyeongi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9%) were under the age of 20. Although 86% of the subjects considered eating breakfast good for health. only 46.4% of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a wek. The proportion of subjects having no breakfast were 9.3% of male and 12.2% of female subjects. The main reason for not having breakfast was due to the limited time. For their breakfast 85% of the HB ate boiled rice with the side dishes. More subjects in SB (27.8%) preferred the boiled rice with various grains for breakfast than those of HB (21.8%). The subjects in HB (65.5%) prefered boiled plein rice more than those of SB (56.9%). In cases they must have breakfast, 47.7% of the More subjects in HB (59.8%) wanted rice with side dishes than those in SB (36.9%). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specialy to increase breakfast eating frequencies of SB through saving time and effort. (Korean J Community Nutrition 8(4) : 547 ~ 555, 2003)