• 한국노년학
• /
• 제30권3호
• /
• pp.911-931
• /
• 2010

본 연구는 노인가구의 소비지출 항목들의 특성에 기초하여 노인가구의 소비 특성을 분석하였다. 이를 통해 노인가구와 노인 빈곤가구의 욕구와 경제적 복지 수준을 파악하고 이들의 복지 향상을 위한 정책적 방안을 모색하고자 하였다. 본 연구의 분석 결과, 노인가구의 소비특성은 빈곤지위와 가구유형에 따라 차이가 드러났으며, 빈곤가구는 의식주와 보건의료비 같은 필수재를 중심으로 소비가 이루어져 소비패턴의 불균형을 확인할 수 있었다. 특히 독거가구와 부부가구는 빈곤 노출 위험성이 높고 소비의 불균형성이 심하게 나타났다. 노인 빈곤가구의 경제적 안녕과 삶의 안정을 위해서는 필수재의 소비를 지원할 수 있는 사회적 지원체계를 구축하여, 노인이 생활의 주체이자 소비의 주체로서 사회적 역할을 수행할 수 있도록 지원할 필요가 있다.

• 한국조리학회지
• /
• 제21권2호
• /
• pp.243-253
• /
• 2015

본 연구에서는 베이커리소비자들의 소비성향에 따라서 베이커리선택속성과 행동의도에 미치는 영향요인들과 그 요인을 이용한 앞으로의 활용방안을 제시하고자 한다. 총 300부의 설문지를 배포하여 불성실하게 응답한 28부의 설문지를 제외한 나머지 272부의 유효한 설문지를 실증연구에 사용되었다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 다중회귀분석을 실시하였다. 분석결과를 보면 소비성향에 대한 측정항목의 탐색적 요인분석 결과, 3개 요인으로 KMO 값은 0.778, 총분산비율 62,121%, 선택속성에 대한 요인분석은 전체설명력 65,689%, KMO 값은 0,776으로 나타났다. 행동의도에 대한 요인분석은 전체설명력 69,817%, KMO 값은 0,803으로 나타났다. 변수들 간의 상관관계가 다른 변수에 의해 설명되는 정도가 좋게 분석되었고, 유의확률이 0,000으로 나타나 전반적으로 변수들 간의 상관관계는 유의적이다. 따라서 소비성향에 따른 베이커리 선택속성이 행동의도에 미치는 영향에 관한 가설은 부분채택되었다.

• 식품보건융합연구
• /
• 제8권3호
• /
• pp.1-9
• /
• 2022

Purpose-Meat plays an important role in the Chinese daily diet, however, due to the spread of COVID-19, food supply and safety have become a major concern. The safety and health features of chilled fresh meat have attracted the attention of consumers. To study consumers' purchasing behavior and willingness to pay for chilled meat under the influence of the epidemic. Research methodology- The data were obtained by questionnaire survey, major issues include consumers' meat consumption habits in the wake of the COVID-19 and their awareness of meat product quality labels. In addition, the gender, age, family income, and other basic personal information of the interviewees were also counted. Based on the binary Logit regression method, we study consumers' purchasing behavior and willingness to pay for chilled meat under different demographic characteristics. Results-The results showed that brand and quality certification are important factors influencing purchases. In addition, the presence of children under the age of 12 in the household and the level of income and education also influence consumers' purchase intention of the chilled fresh meat. However, mart promotions and city ratings can significantly lower consumers' propensity to buy the chilled fresh meat. Apart from this, such factors as gender, age, and living conditions have no significant influence on consumers' purchase of chilled fresh meat.

• 한국가금학회지
• /
• 제47권4호
• /
• pp.247-254
• /
• 2020

본 연구는 국내 토종닭 시장의 활성화 방안을 찾고자 실제 구매 데이터를 기반으로 토종닭 구매에 영향을 주는 개인의 식품 소비 성향을 살펴보았다. 농촌진흥청에서 주관하는 소비자패널 654가구를 대상으로 친숙한 브랜드 소비 정도, HACCP 및 GAP 제품 구매 정도를 토대로 한, 식품 안전 중시 소비 정도, 쾌락적 제품 구매 정도를 토대로 한, 건강 중시 소비 정도를 활용하였다. 연구결과에 따르면 익숙한 브랜드를 주로 소비하면서, 식품안전과 건강을 중요시하는 소비패턴을 보이는 전업주부일수록 토종닭을 지속적으로 구매할 가능성이 증가하는 것을 확인하였다. 더불어 식품안전을 우려하는 성향이 높을수록 토종닭의 첫 구매자로 연결될 가능성이 증가하였다. 이러한 결과를 바탕으로 저조한 토종닭 시장 점유율을 확대할 수 있는 방안은 다음과 같다. 토종닭에 대한 안전성을 강조하여 마케팅한다면, 토종닭을 처음 구매하는 소비자의 진입장벽을 낮출 수 있을 것이다. 또한, 프랑스 토종닭 인증제도 및 브랜드 사례와 같이, 토종닭 자체 브랜드의 반복적 노출 및 강조 그리고 토종닭의 건강적 이점을 강조하여 마케팅한다면 토종닭 소비층의 구매 의사 상승에 기여할 수 있을 것이다. 마지막으로 공신력 있는 인증제도를 통해 건강과 안전을 중시하는 소비자의 구매 의사를 자극시킬 수 있으며, 저조한 국내 토종닭 시장 점유율을 개선할 수 있을 것으로 기대된다.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.1-10
• /
• 2008

The purpose of this study was to examine the ethical attitudes of consumers in consumption situations by using the consumer ethics scale(CES). Self-administrated questionnaires were completed by 492 consumers, and the resulting data were analysed by frequency, chi-square, one-way ANOVA, factor analysis, reliability analysis, and cluster analysis. We found four different groups of consumers were identified according to their ethical attitudes in consumption situations: 1) the unethical onlooker consumer group, 2) the socialized unethical consumer group, 3) the ethical consumer group, and 4) the severely unethical consumer group. The unethical onlooker consumer group was most widespread prevalent among university students who were in their 20s and down or under, and who received spending money from their parents, and the socialized unethical consumer group was most prevailing prevalent among the higher educated consumers. The women who consumers slightly outnumbered men in an the ethical consumer group, slightly outnumbered the men who did, and many of the university-educated large income earners fell into this group consumed in that way as well. The severely unethical consumer group was quite uncommon among those who were at the age of 41 and up over, and not many of the higher educated people and larger income earners consumed in an the severely unethical consumer group, either. Thus, it's proven this study proves that in terms of the propensity to consume, the consumers' were different from one another in ethical attitudes and behaviors differ according to their demographic characteristics.

• 한국축산식품학회지
• /
• 제32권1호
• /
• pp.18-23
• /
• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• 농업과학연구
• /
• 제45권3호
• /
• pp.533-545
• /
• 2018

The aims of this study were to examine whether there are consumer segments that have a propensity to be deal prone in purchasing processed foods and to identify those characteristics of consumers that reflect their deal proneness. Thus, raw data from the Korea Consumer Attitude Survey was analyzed by frequency, factor analysis, and Tobit regression. The major findings are as follows. Individual deal proneness are different according to regional and socio-economic characteristics, and the lifestyle of the consumers also affects deal proneness. Socio-economic variables that have significant impacts on deal proneness for processed foods are residential areas, preferred lifestyle types, sex, age, educational background of the household head and type of store mostly used. With regard to lifestyle, it was found that consumers with a lifestyle that includes convenience, brand pursuit, and convenience are more likely to have a higher degree of deal proneness for processed foods. From the results based on different food groups, it was found that deal proneness for different food groups is affected by the areas, types of sales promotion, and socio-economic characteristics of the consumers. This result suggests that the differences in the consumption of processed foods and deal proneness are indicative for the need to use marketing strategies that consider the characteristics of consumers.

• 한국지역사회생활과학회지
• /
• 제14권2호
• /
• pp.49-62
• /
• 2003

Breakfast consumption is important for nutritional balance in all population groups. The objective of this study is to seek healthy Korean with continuous traditional breakfast consumption of rice. One thousand participants who go to work or school every morning were selected by stratified method and interviewed by regional home extension workers in 24 cities, Kyeonggi province, Korea. The questions included breakfast eating habits, perceived health status,and food preferences for breakfast. The students (70.5%) were composed with elementary (17.2%), middle school(15.7%), high school(16.5%), and university(21.l%)students. The rest 29.5% were workers. The recognized importance of eating breakfast was negatively correlated with the perceived health status. It means that lowering health status made them recognize the importance of breakfast. Workers had more boiled rice with side dishes for breakfast(58.6%) than students (40.2%). The reasons of selected items for breakfast were habit (28.5%), and health (14.6%). The propensity of convenience and preference was more frequent in male workers than male students. For breakfast, ready-to-eat food (rice-roll or rice ball, retort rice, and fast-food) preferred more in middle & high school students, but boiled rice with side dishes was preferred more in workers. Boiled rice with divers cereals was selected for main dish in workers, however boiled rice only in students if obliged. We suppose the problem in next decade would be skipped breakfast in regular attendance position. For breakfast with ready-to-eat rice or something to eat in short time, students and workers should be educated to those who are too busy to eat breakfast for the enhancement of human resources.

• Nutrition Research and Practice
• /
• 제7권1호
• /
• pp.59-65
• /
• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• 벤처창업연구
• /
• 제2권4호
• /
• pp.135-151
• /
• 2007

본 연구는 주5일 근무제와 주6일 근무제를 분리하여 직장인을 상대로 외식 선호일에 대한 설문을 구하고 설문의 결과를 토대로 소득수준과 외식 선호일, 가족구성과 외식 선호일을 가족과의 외식과 친구들과의 오식으로 구분하여 각각의 범주들이 어떠한 방식으로 상호 분포되어 있는가를 분석하여 살펴보았다. 분석결과는 주5일 근무제 및 주6일 근무제 모두, 가족 및 친구와 외식 시 소득수준을 기준으로 내용을 살펴보면, 소득수준의 차이 불문하고 모두 주중을 선호하는 것으로 나타났다. 그러나 그 비율에서는 가족과의 외식보다 친구와의 외식에 대한 주중 선호비율이 월등히 높았다. 가족구성 형태에 따라 가족 및 친구 외식시는 독신자, 부부가족 및 기타 모두 주중을 선호하는 것으로 나타났다. 그렇지만 그 선호 비율에서는 친구와 외식 시 주중 선호 비율이 월등히 높아 직장인은 주로 가족은 주말, 친구는 주중을 주로 선호하는 것으로 나타났다. 주5일 근무자와 주6일 근로자의 외식 소비 행동은 큰 차이는 없으나 그 선호 비율은 주5일 근무자의 경우 가족과 외식시 주말, 친구와 외식시는 주중으로 선호 비율이 주6일 근로자 보다 상대적으로 높게 나타나고 있음을 알 수 있다.