• Title, Summary, Keyword: fish consumption

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Assessing the Causal Relationships of Attitude toward Fish Eating, Health Involvement, Convenience, Fish Consumption and Age (생선 섭취태도, 건강몰입, 편의성, 생선 소비와 연령의 인과관계 평가)

  • Kang, Jong-Heon;Ko, Beam-Seok
    • Korean Journal of Human Ecology
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    • v.16 no.5
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    • pp.1031-1040
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    • 2007
  • The purpose of this study was to assess the causal relationships of attitude toward fish eating, health involvement, convenience, fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to assess the causal relationships among constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The influences of age on health involvement and convenience were statistically significant. The influences of health involvement on attitude toward fish eating and fish consumption behavior were statistically significant. The influence of convenience on fish consumption behavior were statistically significant. Moreover, the age had a significant indirect effect on attitude toward fish eating through health involvement. The age also had a significant indirect effect on fish consumption behavior through convenience.

A Study on the Consumption Pattern of Aquacultured Marine Fishes (양식어류의 소비 패턴에 관한 연구)

  • 김성귀;홍장원;이승우
    • The Journal of Fisheries Business Administration
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    • v.34 no.2
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    • pp.53-73
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    • 2003
  • This paper is to analyze the past and present consumption pattern of fishes aquacultured in marine waters and thus to draw the policy direction to enhance the competitiveness of marine fish aquaculture in Korea. At present, the volume of meat consumption is surveyed to be more than that of marine fish, but it is revealed that fish consumption will become more increasing in the future according to the rise of the income. The survey shows that the consumption of fish is highest in the fall, and among the various patterns of consumption, live fish, so-called susi, is surveyed to be highly dominant. It is revealed that fish is enjoyed because of the special savor, diverse nutrients, and the prevention of adult diseases. Natural fish Is revealed to be more preferred to aquacultured one due to the sticky flesh quality and the low probability of the remained after the production process antibiotics, so that it is necessary to enhance the taste quality and make a clean cultivation to capture more market demand. Consumption of high-quality fish seems to become high in more than middle class and consumption of fish are estimated to increase in the future, more than that of meat if income level of the people increases. Also, if we try to make our high-quality fish become popular among the public and competible with the imported fish from abroad, it is recommended that they must lower production price by cost reduction and try to differentiate it by taste and environmental safety, etc. It was revealed that the significant factor in demand function for fish is income and it is almost the only factor affecting that demand. Also, it was revealed that the most significant factor affecting preference of fish is income and it Is almost the only factor affecting the preference. Therefore, we can ascertain that if proper goods can be distributed, demand for and preference of fish may increase according to the increase of income in the future.

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A Study on Preference and Promoting' Consumption of Slice Raw Fish to Conduct a Questionnaire Survey of Citizens of Busan (부산시민을 대상으로 한 생선회 선호도 실태 및 소비촉진 방안)

  • Kim, Bea-Eui;Cho, Young-Je;Shim, Kil-Bo
    • Journal of Fisheries and Marine Sciences Education
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    • v.17 no.3
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    • pp.413-426
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    • 2005
  • The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

The Effects of Attitude towards Fish Eating, Health Involvement, Perceived Convenience, and Age on Fish Consumption Behavior (생선 소비 행동에 미치는 섭취 태도, 건강 몰입, 지각된 편의성과 연령의 영향)

  • Kang, Jong-Heon;Ko, Beom-Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.304-311
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    • 2007
  • The purpose of this study was to measure the causal relationships among fish consumption behavior, attitude towards fish eating, health involvement, perceived convenience, and age. A total of 235 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs. The results of the study demonstrated that the structural analysis results were an excellent model fit for the data. The influence of age on attitude towards fish eating, health involvement, and perceived convenience was statistically significant. As expected, attitude towards fish eating, health involvement, and perceived convenience had significant effects on fish consumption behavior. Moreover, age had a significant indirect effect on fish consumption behavior through health involvement. Age also had a significant indirect effect on fish consumption behavior through perceived convenience. By developing and testing conceptual models that integrate the relationships among age, psychological variables, and fish consumption behavior, this study may offer a deeper understanding of the complex relationships among the variables. A greater understanding of these complex relationships can improve the managerial diagnoses of problems and the opportunities for different marketing strategies, including product development and marketing communications.

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Oxygen Consumption in Nile Tilapia, Oreochromis niloticus, in Relation to Body Weight and Water Temperature (나일틸라피아, Oreochromis niloticus의 어체중 및 수온에 따른 산소 소비량)

  • 김유희;조재윤
    • Journal of Aquaculture
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    • v.12 no.3
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    • pp.247-254
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    • 1999
  • Changes of oxygen consumption of Nile tilapia in relation to different body sizes(average body weight 4 g, 40 g, 120 g and 400 g) and water temperatures ($20^{\circ}C$, $25^{\circ}C$ and $30^{\circ}C$) were investigated by a continuous oxygen monitoring system. Mean oxygen consumption of 4 g, 40 g, 120 g and 400 g Nile tilapia at $20^{\circ}C$ were 318.8, 214.9, 84.1 and 69.4 mg $O_2$/kg fish/hr and that at $25^{\circ}C$ were 435.2, 345.9, 151.5 and 115.9 mg $O_2$/kg fish/hr, and that at $30^{\circ}C$ were 611.1, 538.4, 320.8, and 236.0 mg $O_2$/kg fish/hr, respectively. Oxygen consumption per unit body weight tended to decrease exponentially at all temperatures (P<0.05) as body weigth of the fish increased. Oxygen consumption of this fish at $25^{\circ}C$ was $1.61\pm0.18$ times higher than that at $20^{\circ}C$ and oxygen consumption at $30^{\circ}C$ was $1.53\pm0.27$ times higher than that at $25^{\circ}C$. Oxygen consumption per unit body weight linearly increased with the water temperature increased. Also, oxygen consumption of this fish during day time was higher than that during night time at 12L:12D day light condition. The differences between maximum and minimum daily oxygen consumption of this fish increased with the water temperature increased.

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Measuring the Mediated Effects of Attitude toward Fish Eating, Health Involvement and Convenience on the Relationship between Fish Consumption and Age (생선 소비와 연령의 관계에 미치는 생선 섭취태도, 건강몰입과 편의성의 매개효과 평가)

  • Ko, Beom-Seok;Kang, Jong-Heon
    • Journal of the Korean Society of Food Culture
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    • v.22 no.3
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    • pp.309-314
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    • 2007
  • The purpose of this study was to measure the effects of attitude toward fish eating, Health involvement and convenience on the relationship between fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships between constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The effects of age on involvement and convenience were statistically significant. The effects of age on attitude and consumption was not statistically significant. As expected, the involvement had a significant effect on attitude and consumption. The attitude and convenience had a significant effect on consumption. The effect of involvement on convenience was not statistically significant. Moreover, the attitude, involvement and convenience played a mediating role in the relationship between consumption and age. The involvement played a mediating role in the relationship between attitude and age. The involvement played no mediating role in the relationship between convenience and age. The attitude and convenience played no mediating role in the relationship between consumption and involvement.

Study on Altered Food Preference and Food Frequency in Stroke Patients (뇌졸중 환자의 식품 기호도 변화와 섭취빈도에 관한 연구)

  • 박경애;김종성;최스미
    • Journal of Nutrition and Health
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    • v.36 no.6
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    • pp.622-634
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    • 2003
  • The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

The Survey on the Recognition of Puffer Fish Food Consumers in Seoul and Busan areas (복어요리에 관련한 수도권과 부산권의 인식조사)

  • KIM, Tae Hong;SHIM, Kil-Bo;GYE, Hyeon-Jin;CHO, Young-Je
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.5
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    • pp.1499-1507
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    • 2015
  • The aim of this study is to research on the recognitions and preferences of Puffer fish consumers with the recently increasing well-being trend. To carry out this research, the main analysis was focused on two specific points: how much consumers perceive swellfish and which kinds of Puffer fish foods are preferred by consumers. Although the consumption of Puffer fish is gradually expending, at the same time, there are also numerous obstructive elements in consuming swellfish. In this regard, this test on Puffer fish food will be able to contribute to show an outlook for the Puffer fish food market in the future and to promote consumption of Puffer fish as well. Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation's capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer's recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income. In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier's understanding about Puffer fish consumers' features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.

Oily Fish Consumption Modifies the Association between CD36 rs6969989 Polymorphism and Lipid Profiles in Korean Women

  • Shin, Yoonjin;Kim, Yangha
    • Preventive Nutrition and Food Science
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    • v.21 no.3
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    • pp.202-207
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    • 2016
  • The aim of this study was to investigate the association of CD36, a class B scavenger receptor, rs6969989 polymorphism with the serum lipid profiles in Korean women, together with their modulation by oily fish consumption. Subjects were participants from the Korean Genome Epidemiology Study (KoGES), which was initiated in 2001 as a large-scale. A total of 4,210 women aged 39 to 70 were included in this study. Data were collected using self-administered questionnaires, anthropometric measurements, and blood chemical analysis. Dietary intake was analyzed using a semi-quantitative food frequency questionnaire. The minor allele frequency for rs6969989 was found in 12% of this population. Homozygotes minor G allele at the rs6868989 exhibited significantly higher high density lipoprotein cholesterol (HDLC) concentrations (P-trend=0.043) and lower fasting glucose (P-trend=0.013) than major allele A carriers. The risk of low HDL-C was significantly lower in homozygotes for the G allele than the A allele carriers (P-trend=0.032). Gene-diet interaction effects between rs6969989 and oily fish intake were significantly associated with the risk of dyslipidemia (P-interaction=0.004). Subjects with homozygotes minor G allele and high oily fish intake generally had a lower risk of dyslipidemia than did those with major allele homozygotes and low oily fish intake. These findings supported that oily fish consumption may modulate the contributions of CD36 rs6969989 on genetic predisposition to the risk of dyslipidemia.

Improvement of Ornamental Fish Industry through analysis of recognition and market scale of the Ornamental Fish (관상어 시장규모 및 인식도 분석을 통한 관상어산업의 개선과제)

  • Kim, Dae-Young;Kang, Jong-Ho
    • The Journal of Fisheries Business Administration
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    • v.43 no.3
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    • pp.89-106
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    • 2012
  • This study estimated the size of ornamental fish market as the basis survey for the development of the ornamental fish industry in Korea. It presents improvement projects agendas for the development of the Korean ornamental fish industry by investigating the challenges of the ornamental fish industry and consumer awareness. First, looking at the size of the ornamental fish market, calculated on the basis of survey results, the size of ornamental fish market is analysed as 231.8 billion won. The actual ornamental fish market is presumed to be much larger than this considering unclear gross sales from e-commerce and group sales, goods excluded from the ornamental fish export, expensive ornamental fish transaction from smuggling are missing. Ornamental fish industry and consumer awareness survey results can be described as follows: First, revenue structure of the ornamental fish market depends on a handful of expensive purchasing group rather than on low-cost consumption group. Second, many members of the ornamental fish producers, wholesalers, road shops are small-scale. Third, the sale of aquarium fish and aquarium fish related supplies in road shop have different market structures. Fourth, ornamental fish consumption is in the ongoing recession. Fifth, ornamental fish industry hopes for expansion of distribution and Research & Development. Sixth, satisfaction of ornamental fish consumers is generally low. As described above, ornamental fish industry in Korea are vulnerable in the market structure and industry is small and the consumer's satisfaction degree is staying in the 'normal' level. If current state will continue, future consumption can be reduced. It is necessary to increase the competitiveness by using various method including reorganization of the structure of the ornamental fish industry even though it is hard to reach conclusion only with the results of the survey.