한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제38권2호
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  • Pages.73-82
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  • 2023
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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빅데이터를 이용한 "배달음식" 관련 소비자인식 변화 연구: 코로나19 발생 전·후 차이비교

Consumer Perceptions Related to "Delivery food" Using Big Data: Comparison before and after the outbreak of COVID-19

  • Choon Mi Han (Department of Foodservice Management and Nutrition, The Graduate School of Sangmyung University) ;
  • Jin Kyoung Paik (Department of Foodservice Management and Nutrition, The Graduate School of Sangmyung University) ;
  • Gye Yeoun Jeoung (Department of Foodservice Management and Nutrition, The Graduate School of Sangmyung University) ;
  • Wan Soo Hong (Department of Foodservice Management and Nutrition, The Graduate School of Sangmyung University)
  • 투고 : 2023.03.24
  • 심사 : 2023.04.24
  • 발행 : 2023.04.30
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초록

Since delivery food has become a new dietary culture, this study examines consumer awareness through big data analysis. We present the direction of delivery food for healthy eating culture and identify the current state of consumer awareness. Resources for big data analysis were mainly articles written by consumers on various websites; the collection period was divided into before and after COVID-19. Results of the big data analysis revealed that before COVID-19, delivery food was recognized as a limited product as a meal concept, but after COVID-19, it was recognized as a new shopping list and a new product for home parties. This study concludes by suggesting a new direction for healthy eating culture.

키워드

과제정보

본 연구는 2022년도 식품의약품안전처의 연구개발비(22192식품위008-2)로 수행되었으며 이에 감사드립니다.

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