한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제29권4호
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  • Pages.336-341
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  • 2014
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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Healthy Food Awareness, Behavioral Intention, and Actual Behavior toward Healthy Foods: Generation Y Consumers at University Foodservice

  • Joung, Hyun-Woo David (Department of Nutrition and Hospitality Management, University of Mississippi) ;
  • Choi, Eun Kyong Cindy (Kemmons Wilson School of Hospitality and Resort Management, University of Memphis) ;
  • Ahn, Joo (Department of Nutrition, Hospitality, and Retailing, Texas Tech University) ;
  • Kim, Hak-Seon (Department of Foodservice Management, Kyungsung University)
  • 투고 : 2013.07.23
  • 심사 : 2014.08.13
  • 발행 : 2014.08.31
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초록

This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actual behavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods and more likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized paths were statistically significant, meaning that the three constructs in the model showed positive relationships with each other. Results showed that this group of college students is generally aware of healthy foods and have positive intentions toward healthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order to attract this new generation of college student consumers.

키워드

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피인용 문헌

  1. Factors influencing food-choice behavior of African-American college students: implications for the foodservice industry vol.21, pp.5, 2018, https://doi.org/10.1080/15378020.2018.1475988