Consumer Opinions about the Factor in Food Selection and Functional Food

소비자들의 식품선택기준과 기능성 식품에 대한 인식도

  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University) ;
  • Bae, Eun-Ah (Department of Food and Nutrition, Kyung Hee University)
  • 한명주 (경희대학교 가정대학 식품영양학과) ;
  • 배은아 (경희대학교 가정대학 식품영양학과)
  • Published : 1996.07.30


The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate $3{\sim}4$ times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.