• 벤처창업연구
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• 제7권4호
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• pp.65-75
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• 2012

외식 산업의 발전과 더불어 커피 시장도 빠른 시간 내에 급격한 성장을 이루었다. 국내 커피 시장은 계속해서 규모가 커지고 있으며, 커피 산업 내의 경쟁 또한 치열해지고 있다. 시장에서 경쟁우위확보를 위해서는 커피를 소비하는 소비자의 성향을 파악하여 마케팅 전략을 수립하는 것이 매우 중요하다. 본 연구의 목적은 식생활 라이프스타일이 커피소비에 미치는 영향력을 파악하고자 한다. 연구결과 식생활 라이프스타일은 총 5개의 요인으로 도출되었으며, 요인에 특성에 따라 건강추구 라이프스타일, 외식추구 라이프스타일, 맛 추구 라이프스타일, 계획구매 라이프스타일, 편리성추구 라이프스타일로 나타났다. 또한 식생활 라이프스타일 중 건강추구 라이프스타일, 외식추구 라이프스타일, 맛추구 라이프스타일이 만족도에 정적인 영향을 미치는 것으로 나타났다. 커피전문점의 재구매 의도에 영향을 미치는 라이프스타일은 건강추구 라이프스타일, 외식추구 라이프스타일, 맛추구 라이프스타일, 편리성추구 라이프스타일이 정적인 영향을 미치는 것으로 나타났다.

• 한국식품영양학회지
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• 제30권1호
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• Journal of Preventive Medicine and Public Health
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• 제43권1호
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• pp.62-72
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• 2010

Objectives: To identify factors associated with cancer screening intention using the Theory of Planned Behavior (TPB). Methods: Among 55,920 eligible persons for National Cancer Screening Program (NCSP) in J city, 1,100 individuals were contacted. Of these, 797 were interviewed using a structured questionnaire. Thirty-six responses were excluded due to incomplete data. The remaining 761 completed questionnaires were analyzed to find factors associated with cancer screening intention. Results: Cancer screening intention was significantly associated with behavioral attitude (p<0.01) and subjective norm (p<0.01), but not with perceived behavioral control (p=0.29) in the TPB model. These three constructs explained 29.7% of cancer screening intention in multiple linear regression analysis. External factors such as socio-demographic status, health and health behavior variables explained 8.9% of screening intention. Among them, household monthly income, past cancer screening experience, exercise and daily eating habit were significantly associated with screening intention. Conclusions: Cancer screening intention may be influenced by focusing attitude, subjective norm in TPB model and other external factors. However, further studies are warranted to identify factors influencing cancer screening intention and behavior.

• 한국식생활문화학회지
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• 제18권3호
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• 한국컴퓨터정보학회논문지
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• 제27권3호
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• pp.157-164
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• 2022

본 연구는 편의점 도시락을 구매한 경험이 있는 소비자 488명을 대상으로 식생활 라이프스타일을 유형화 한 후 소비자신뢰, 만족도 및 재구매 의도를 분석하고자 하였다. 자료를 처리하기 위해 PASW 18.0 통계 프로그램을 이용하여, 빈도분석, k-평균 군집분석, 교차분석 및 일원분산분석을 실시하였다. 연구결과 첫째, 식생활 라이프스타일은 '외식추구형(11.7%)', '편의추구형(18.3%)', '음식무관심형(15%)', '식생활관심형(55%)' 등 4개의 집단으로 유형화되었다. 둘째, 식생활 라이프스타일 유형별 사회경제적 특성에서는 성별, 연령, 결혼여부, 교육수준, 월평균 가계소득, 월평균 용돈, 직업, 월평균 편의점 도시락 구입횟수, 도시락 구입 시간대 및 1회 평균 도시락 구입비용 등의 모든 변수에서 유의미한 차이가 나타났다. 셋째, 소비자신뢰에서는 편의추구형과 식생활관심형이, 만족도와 재구매 의도에서는 식생활관심형이 가장 높게 나타났다.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.426-434
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• 2014

본 연구는 창원시 마산에 소재한 K대학교에 재학 중이며 소셜커머스를 이용하여 외식 상품을 구매한 경험이 있는 대학생들을 대상으로 소셜커머스를 통한 외식 행동을 조사하고 고객만족도와 재구매의도에 영향 미치는 서비스 품질 요인을 분석하기 위해 수행되었다. 본 연구 결과의 요약은 다음과 같다. 첫째, 소셜커머스를 통한 외식 행동의 조사 결과 외식상품 구매시 CP 업체를 가장 많이 이용하고 있었으며, 평균 1인당 소비 지출액은 1만원 이상 2만원 미만이 가장 많은 부분 (41.0%)을 차지하였다. 또한 소셜커머스를 통해 쿠폰 구매시 고려하는 요인은 가격 (37.2%), 맛 (18.6%), 위치 (13.3%), 메뉴 (12.7%), 상품평 (10.3%), 외식업체 명성 (8.0%)의 순으로 조사되었다. 외식업체 유형별 이용 경험에서는 커피전문점 (64.9%), 패스트푸드 (59.3%), 패밀리 레스토랑 (53.4%), 전문식당 (46.0%), 피자전문점 (35.7%), 뷔페 (35.4%), 베이커리 (31.9%)의 순으로 조사되었다. 둘째, 소셜커머스에 대한 고객만족도에 영향을 주는 요인은 외식업체의 서비스 품질, 소셜커머스의 할인율과 의사소통의 3개 요인으로 분석되었으며, 셋째, 소셜커머스의 재구매의도에 영향을 주는 요인은 외식업체 서비스 품질, 사이트 디자인, 할인율의 3개 요인으로 분석되었다. 본 연구 결과에 근거하여 다음과 같이 제언하고자 한다. 첫째, 소셜커머스 이용 시 가장 중요하게 고려하는 요인이 가격이었으며, 소셜커머스의 고객만족도 및 재구매 의도에 공통적으로 영향 미치는 요인이 할인율임을 고려할 때, 향후 소비자에게 좀 더 높은 가격 할인율을 제공하기 위한 다양한 노력이 필요함을 알 수 있었다. 이를 위해서는 향후 소셜커머스를 통한 외식 상품 구입 시 소비자가 인식하는 가격에 대한 심층 분석 연구가 이루어 져야 할 것이다. 둘째, 고객만족도 및 재구매의도를 설명함에 있어서 외식업체의 서비스 품질이 가장 많은 상대적 중요도를 보였으므로 소셜커머스 사이트 운영자와 외식업체 운영자 모두 외식업체의 서비스 품질 향상을 위한 다양한 운영 전략 수립을 위한 노력을 기울여야 할 것이다. 셋째, 본 연구에 의하면 소셜커머스 이용 대학생의 외식 행동에 있어서 가격에 가장 많은 가중치를 두고 메뉴, 맛 등의 요인에 대한 가중치가 낮음을 알 수 있었는데 이러한 외식 행동은 20대 대학생들의 식생활에 영향을 미쳐 장기적 관점에서는 영양 및 건강 문제와 연결될 수 있다. 따라서 소셜 커머스 이용 대학생의 외식 행동이 영양 및 건강에 미치는 영향에 대한 후속 연구와 이들의 외식 행동을 합리적인 방향으로 이끌어 낼 수 있는 방안에 대한 연구 또한 활발히 이루어 져야 하겠다.

• Nutrition Research and Practice
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• 제15권1호
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• pp.122-135
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• 2021

BACKGROUND/OBJECTIVES: The purpose of this study was to measure consumer acceptance of edible insect foods (EIFs) while applying the extended theory of planned behavior (ETPB). Insects as food have attracted interest as potential possible sources of nutrition for the future. This study investigated consumers' perception toward insect food and future purchase behaviors. SUBJECTS/METHODS: A survey was conducted among citizens of Korea. About two thirds of respondents had tried an EIF previously, and the mean value for food neophobia was 3.1 on a 5-point Likert scale. Respondents were divided into 2 groups of those experienced with EIFs and those not and by level of food neophobia. An independent t-test, multiple regression and descriptive analyses were conducted on the data. RESULTS: The primary reason for not eating EIFs was that their insect form induced disgust. Comparisons of ETPB attributes by experience with EIFs showed significant differences between groups for food neophobia, subjective norm, attitude, and behavioral intention. In addition, significant differences were found for subjective norm, perceived behavioral control, attitude, and behavioral intention between 2 neophobia groups. Finally, the results of measuring the relationships between ETPB attributes and behavioral intention showed only subjective norm and attitude affected behavioral intention. CONCLUSIONS: These results suggest that enhanced subjective norms producing a publicly accepted EIFs environment would help encourage the purchase of EIFs. The results of this study can help the development of EIF products for future food markets.

• Journal of Nutrition and Health
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• 제26권1호
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• pp.56-66
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• 1993

Interactive effects among eating behavior, obesity and serum lipid levels were studied in 117, 4~12 year old children residing suburban Seoul. Fasting blood samples are obtained and analyzed for serum triglycerides (TG), total cholesterol(TC), high density lipoprotein-cholesterol(HDL-C) and hematochrit. Obesity was determined by weight for length index(WLI)and the information on eating behavior including food habits and dietary intakes was obtained by questionaire using food record method for 2-consecutive days. Over 40% of children was classified overweight or obese by WIL and children's physical parameters were closely related to those of parents implying genetic influence on obesity. Although it did not reach the statistical significance, there was a tendency of higher TG, TC and low density lipoprotein-cholesterol(LDL-C)levels among girls compared to boys. Blood lipid levels of obese children were similar to those of other groups except TG, which was significantly higher(p<0.05) in obese group. Nutrient intakes seemed adequate in all subjects except iron, calcium and total calorie which were lower than RDAs. Lacking significant relationship between individual nutrient intake and obesity, there was significant correlation between food intake and blood lipid level especially in 10-12 year old group. Vegetable intake was negatively related to TG, LPH(LDL-C/HDL-C) and atherogenic index(AI), and positively to HDL-C. Skipping breakfast and frequent eating out appeared to cause imbalances in nutrient intake. These findings clearly revealed the influence of eating behavior on childhood obesity along with blood lipid profile. To ensure the proper growth and health of these children, devising method and developing media for nutrition education suited to our society should be accomplished first. With well-planned nutrition surveys and thorough intention, childhool obesity could be prevented from progress into adulthood obesity.

• 복식문화연구
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• 제26권6호
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• pp.1015-1027
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• 2018

In the retail environment where online-shopping malls are growing, offline store are find it difficult to survive simply by selling their products. As a result, offline retailers are trying to find unique services that are appealing to their customers. In such a market environment, marketing strategies that stimulate the five senses other than the sight can be an alternative. Therefore, this research is aimed at observing the effect of the senses on emotion and purchase intention in a fashion retail context. A two by two experimental design (existence vs non-existence of scent x existence vs. nonexistence of eating chocolate) between subjects was used. A total of 120 participants were randomly assigned to the four situations, and they were asked to complete the questionnaires about emotion and purchase intention. The survey data were statistically analyzed using SPSS 23.0, and results are as follows. After a two-way ANOVA, we observed a statistically significant effect of the scent service on pleasure and purchase intention the sweet offering service on purchase intention. Moreover, when scents service and sweet offering service were provided at the same time, the highest purchase intention was obtained among other services. In addition, we studied the effects of emotions on purchase intentions, and the pleasant emotions resulting from the services have a positive effect of on purchase intentions.

• 한국조리학회지
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• 제21권5호
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• pp.129-138
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• 2015

본 연구의 목적은 말레이시아의 쿠알라룸프 지역에 거주하는 308명의 로컬 커피숍 고객을 대상으로 서비스 스케이프가 그들의 감정, 만족도, 향후 행동의도에 미치는 영향을 분석한 것이다. 말레이시아의 수도이자 최대 도시인 쿠알라룸프는 각종 프랜차이즈 커피숍뿐만 아니라, 로컬 커피숍이 매우 많이 성황 중에 있다. 하지만 로컬 커피숍에 대한 연구가 거의 전무한 실정에서, 본 연구는 매우 의미있고 중요한 시사점을 주는 것이라고 할 수 있다. 본 연구는 카페 고객이 느끼는 서비스 스케이프의 3가지 요소들이 고객의 감정에 미치는 영향, 고객의 감정이 만족도와 향후 행동의도에 미치는 영향, 그리고 만족도가 향후 행동의도에 미치는 영향을 연구하였다. 서비스 스케이프 요소들 중에서 music과 layout accessibility가 고객감정에 긍정적인 영향을 미치는 것으로 나타났다. Facility aesthetics는 고객감정에 긍정적인 영향을 미치지 않는 것으로 나타났다. 고객의 감정은 만족도와 향후 행동의도에 긍정적인 영향을 미치며, 고객만족 또한 향후 행동의도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구는 말레이시아 수도인 쿠알라룸프 지역에 향후 진출하려는 커피숍 관련 사업체들에게 의미심장한 결과를 제시하는 점이 많은 중요한 연구라고 할 수 있다.