• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.35-48
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• 2021

With the advent of the Fourth Industrial Revolution, startups are leading the proliferation of logistics in life services in countries across the world. Logistics in life startups aim to differentiate themselves for traditional logistics companies by offering customized services that penetrate niche logistics market and enhance customer convenience and satisfaction. Through the development of mobile applications(apps) and platform a variety of life-enhancing services are becoming increasingly available to customers, such as on-demand, online-to-offline, convenience, reverse logistics, as well as last-mile delivery. In particular, logistics in life services are expanding into areas that include food delivery, home moving, cargo transport, laundry delivery, car washing, and car repair. In order for the logistics in life startups to succeed, they needs to offer highly usable apps to increase customer satisfaction and loyalty. Due to the nature of mobile phones, different evaluation criteria than those for websits should be used to determine the usability of apps. The purpose of this study is to evaluate the usability of representative Korean logistics in life apps through usability testing, discuss implications and offer improvement recommendations. Finally, the best Korean logistics app is compared with a top ranked app on Google Play for benchmarking purposes.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.225-234
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• 2022

Voice commerce has emerged as a key channel for consumer searches and purchases. This study examines the continuance use intention of voice commerce, applying value-based adoption model. An online survey was conducted with 470 consumers who has experienced with voice commerce. As participants were who buys and purchases goods; or a user who uses food delivery service in voice commerce context. This study used SPSS 23.0 and Amos 23.0 for descriptive analysis, correlation analysis, confirmatory factor analysis, and structul equation modeling analysis. These reaults are as follows. First, usefuleness and response accuracy were significantly influenced the perceived value of voice commerce. Second, functional risk was significantly influenced the the perceived value of voice commerce. Third, perceived value was significantly influenced the continuance use intention of voice commerce. These results enhance understanding of voice commerce users and provide insight into the service provider of voice commerce.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Journal of the Korean Society of Safety
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• v.37 no.6
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• pp.118-127
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• 2022

This study analyzes the characteristics of occupational accidents of food delivery via motorcycle in terms of accident probability and work-days. Depending on their employment status, food-delivery workers were divided into "employed" workers (who work for restaurants) and "special-type" workers (who work for delivery platforms). Collected data include occupational accident-information during the last two years (1,468 cases for employed workers and 4,899 cases for special-type workers) and their risk information such as age, work experience, accident location, season of the accident, and weather conditions. The study finds that special-type workers had a significantly higher accident probability for the younger age group (80.8%), while employed workers had more accidents in both 20's or younger (34.9%) and 50's or older (25.4%). The number of work-days-lost was higher for special-type workers with less work experience, and it decreased with increasing work experience. Moreover, the chance for accidents was higher at night time (55%) than for day time (45%) for special-type workers as well as for employed workers. The number of work-days-lost was higher in foreign workers (180.79 days) than in Korean workers (121.44 days). Accident probability (30.7%) and work-days-lost (136.2 days) was higher in winter than in other seasons. In addition, accidents-per-day was higher on snowy days (12.7 cases per day) than rainy (8.1) and windy days (7.1). In addition, it was found that deadly accidents mainly caused injuries to face, head, and chest, while non-deadly accidents affected mainly the legs and feet. This study enables the development of better policies to prevent accidents of food delivery workers.

• Knowledge Management Research
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• v.24 no.4
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• pp.153-176
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• 2023

Generative AI, especially conversational AI like ChatGPT, has recently gained traction as a technological alternative for automating customer service. However, there is still a lack of research on whether current generative AI technologies can effectively replace traditional human managers in customer service automation, and whether they are advantageous in some situations and disadvantageous in others, depending on the conditions and environment. To answer the question, "Can generative AI replace human managers in customer service activities?", this study conducted experiments and surveys on customer online reviews of a food delivery platform. We applied the perspective of the elaboration likelihood model to generate hypotheses about whether there is a difference between positive and negative online reviews, and analyzed whether the hypotheses were supported. The analysis results indicate that for positive reviews, generative AI can effectively replace human managers. However, for negative reviews, complete replacement is challenging, and human managerial intervention is considered more desirable. The results of this study can provide valuable practical insights for organizations looking to automate customer service using generative AI.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.340-356
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• 2018

Purpose: This study was conducted to develop a nutrition quotient (NQ) to assess overall dietary quality and food behaviors of Korean adults. Methods: The NQ was developed in three steps: item generation, item reduction, and validation. Candidate items of the NQ checklist were derived from a systematic literature review, expert in-depth interviews, statistical analyses of the Korea National Health and Nutrition Examination Survey (2010 ~ 2013) data, and national nutrition policies and recommendations. A total of 368 adults (19 ~ 64 years) participated in a one-day dietary record survey and responded to 43 items in the food behavior checklist. Pearson's correlation coefficients between responses to the checklist items and nutritional intake status of the adults were calculated. Item reduction was performed, and 24 items were selected for a nationwide survey. A total of 1,053 nationwide adult subjects completed the checklist questionnaires. Exploratory and confirmatory factor analyses were performed to develop a final NQ model. Results: The 21 checklist items were used as final items for NQ. Checklist items were composed of four factors: nutrition balance (seven items), food diversity (three items), moderation for the amount of food intake (six items), and dietary behavior (five items). The four-factor structure accounted for 41.8% of the total variance. Indicator tests of the NQ model suggested an adequate model fit (GRI = 0.9693, adjusted GFI = 0.9617, RMR = 0.0054, SRMR = 0.0897, p < 0.05), and item loadings were significant for all subscales. Standardized path coefficients were used as weights of the items. The NQ and four-factor scores were calculated according to the obtained weights of the questionnaire items. Conclusion: NQ for adults would be a useful tool for assessing adult dietary quality and food behavior. Further investigations of adult NQ are needed to reflect changes in their food behavior, environment, and prevalence of chronic diseases.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.241-249
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• 2014

Objectives: This study was to determine diabetes fatalism of diabetic patients with and without diabetic foot and its association with lifestyle, diet, and self-care. Methods: The subjects were diabetic patients with (male/female 48/21) and without diabetic foot (male/female 33/26). We administered the questionnaires which were designed to determine diabetes fatalism, lifestyle, diet, and self-care. Diabetes fatalism was determined by Diabetes fatalism scale (DFS), which consisted of total 12 items in three subscales namely, emotional stress, religiou spiritual coping, and perceived self-efficacy. Results: The patients with diabetic foot had undesirable diets more frequently (1.37 and 0.91 days/week respectively) and their desirable diets (2.74 and 3.61 days/week respectively) and foot care (4.61 and 5.53 days/week respectively) were less frequent than those without diabetic foot (p < 0.05). An item analysis of the 12 DFS items revealed a Chronbach' ${\alpha}$ of 0.614 and 0.869, respectively in diabetic patients with and without diabetic foot. Perceived self-efficacy related DFS of subjects without diabetic foot was positively associated with smoking (r=0.350, p<0.01), undesirable diet (r=0.295, p<0.05), and drinking (r=0.257, p<0.05), while its negative association with exercise (r=-0.224, p<0.088) and foot care (r=-0.247, p<0.059) did not reach to statistical significance. Conclusions: This work was the first study reporting the potential usefulness of DFS, especially perceived self-efficacy related subscale as a predictor of lifestyle, diet and self-care on the Korean diabetic patients, at least those without severe diabetic foot to screen those who should be the first target for diabetes education.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.404-413
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• 2013

This study was conducted to assess the dietary habits and behaviors of college students in the Northern Gyeonggi-do Region(Republic of Korea). To accomplish this, a survey was conducted to investigate the preference, intake frequency and menus of breakfast, lunch, dinner and snacks by male and female students. Most male and female students had irregular breakfasts with the main reasons for skipping a meal 'not enough time' (47.3, 45.5%) and 'irritating' (19.0, 21.9%), respectively. The principal breakfast menu for both was 'rice and side dishes'. The lunch time for male and female students was regular, and the lunch cost made up most of their spending money. The snack time of male and female students was mostly 'between lunch and dinner'. The snack menus of male and female students were 'cookies' (25.8, 19.0%), 'drinks' (18.0, 14.4%), and 'breads' (16.9, 13.2%), respectively. For male students, the reasons of snack intake were 'hunger' (46.1%), 'boredom' (15.7%), and 'habitual' (9.0%). For female students, the reasons were 'hunger' (28.2%), 'habitual' (22.4%), 'boredom' (15.5%). Half of the college students had regular delivery foods for reasons of 'hygiene', 'taste', and 'nutrition' in the order and in consideration of being the elderly. The facility foodservice was also used half of the college students for the reasons of being 'economic' (30.9, 22.6%), and 'liberated from preparing meals' (21.4, 23.8%), respectively. Both male and female students were found to have less knowledge of the facility foodservice in the elderly. Based on these results, greater efforts should be made to provide meaningful information regarding the dietary habits and behaviors of college students, especially, when elderly.

• Journal of Nutrition and Health
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• v.55 no.5
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• pp.587-600
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• 2022

Purpose: This study was performed to analyze customer needs for the operation of unmanned food stores on a university campus. Methods: A total of 329 responses were collected from customers who had purchased food at the stores. Statistical analyses were conducted using the SPSS program for frequency analysis, χ2-test, t-test, one-way analysis of variance, and Duncan's multiple range test. Results: On average, the overall satisfaction score for lunch and the eating location was 3.91 out of 5 points. Overall satisfaction was significantly higher for home cooking, and lower for eating at convenience stores (p < 0.001), and the score for eating with family was significantly higher than for eating alone or with friends (p < 0.001). On average, the intention to use an unmanned store received a score of 3.98 out of 5 points, while 'home cooking (3.76)' was significantly lower than other eating locations and eating at 'convenience stores (4.38)' was significantly higher than other eating locations (p < 0.05). The desired time of use for unmanned food stores was 'lunch (54.1%)', 'dinner (46.2%)', and 'afternoon snack (41.9%)', and the desired foods were 'doshirak (62.0%)', 'sandwich (56.2%)', 'fruit cup (54.4%)', 'salad (51.7%)', and 'kimbap (50.5%)'. There were significantly more opinions that single-person households would use unmanned food stores for dinner more than family households (p < 0.05), and significantly more willingness to purchase fruit cup (p < 0.05). The average prices (Korean won) that the subjects were willing to pay for the purchase of food were 4,991 for doshirak, 3,403 for salad, 2,745 for fruit cup, 2,609 for sandwich, and 2,235 for kimbap. Conclusion: For the successful operation of the unmanned food stores on the university campus, the store manager should grasp the customer's needs in real-time and establish an effective marketing strategy.