Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group / 대한지역사회영양학회지

ABSTRACT

Objectives@#The purpose of this study was to analyse the relationship between eating behaviour and healthy dietary competency of single and multi-person households, to improve healthy eating behavior. @*Methods@#This study was conducted on 6,355 adult household members who participated in the Food Consumption Behavior Survey 2020. The subjects were divided into age groups comprising young people in their 20s and 30s, middle-aged people in their 40s and 50s, and the elderly in their 60s and above. The eating behavior and healthy dietary competency of single-person and multi-person households were then analyzed. @*Results@#The average age of the members in the single-person households was found to be higher. Single-person households were also found to have a lower marriage rate and lower monthly household income than multi-person households across the age groups of young, middle-aged, and elderly people (P < 0.05). Among each of the age groups, single-person households had significantly higher rates of skipping breakfast and eating breakfast, lunch, and dinner alone than multi-person households (P < 0.05). Young single-person households had lower average scores on healthy dietary competency than multi-person households (P = 0.032). When adjusted for age, gender, marriage, education, occupation, and household income, single-person households had a higher risk of delivery/take-out, eating out, or skipping meals compared to multi-person households (P < 0.05). In multi-person households, the risk of skipping meals, eating alone, eating out, or delivery/take-out decreased as healthy dietary competency improved (P< 0.05). On the other hand, in single-person households, as healthy dietary competency increased, the risk of delivery/take-out or eating alone decreased (P< 0.05). @*Conclusions@#The results of this study suggest that healthy dietary competency and eating practices can be improved by providing customized dietary education by age group for single and multi-person households.