Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Healthy Food Behavior and Recognition of Healthy Asian Food

건강 관련 식행동과 아시아의 건강음식에 대한 인식 연구

  • Min, Kye-Hong (Department of Foodservice Management, College of Culture and Tourism, Jeonju University)
  • 민계홍 (전주대학교 외식산업학과)
  • Received : 2010.07.29
  • Accepted : 2010.09.02
  • Published : 2010.10.31
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Abstract

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

Keywords

References

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