• Culinary science and hospitality research
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• v.11 no.1
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• pp.18-29
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• 2005

The study is to find the relationship between brand concept consistency and the consumer attitude toward the extended brand and the moderating roles of knowledge, involvement and typicality on their relationships in the food-service industry. In the severely competitive market, brand extension strategy has become a key strategy to the companies that are trying to expand in the new market and to cut down the marketing cost. First , the similarity which is measured by consistency of brand concept has a positive effect on the consumer attitude toward the extended brand. Second, the knowledge on the original brand has moderating effect on the relationship between consistency of brand concept and the consumer attitude toward the extended brand. More knowledge brings on more favorable attitudes.

• Journal of Fashion Business
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• v.12 no.1
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• pp.63-75
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• 2008

The purpose of this study was to identify purchasing behavior and attitudes toward naturalistic cosmetics according to women's LOHAS lifestyle. Self-administered questionnaires were distributed to 500 women aged 19-59. SPSS was used for data analysis. The results were as follows: 1. Factors of LOHAS lifestyle were social consciousness, reduce resources, family centered, individuality & environmental consciousness, healthy food life, and information search. Women were clustered into bad-being group, environmentalists, LOHAS group, well-being group, and individualists. 2. Most women had a bit of knowledge and experienced naturalistic cosmetics. Over 85% of women had intention to use naturalistic cosmetics. 3. Bad-being group and individualists included university women and had little knowledge and experiences of naturalistic cosmetics. LOHAS group and well-being group included more career women with higher education, had more knowledge and experiences. 4. Knowledge and experiences of naturalistic cosmetics were the most effective factors on the use intention of naturalistic cosmetics.

• Journal of Nutrition and Health
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• v.39 no.8
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• pp.808-816
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• 2006

The purpose of this study was to improve the dietary attitudes and habits of elementary students in lower classes through a 12-week practical nutrition education program called KHIDIKIDS, which was developed by Korea Health Industry Development Institute (KHIDI) in 2004 based on the 2003 Children's Dietary Guidelines of the Ministry of Health and Welfare of Korea. KHIDIKIDS has never been applied in the field, therefore, another purpose of this study was to evaluate the program in the school education and suggest the ideas for the improvement. KHIDIKIDS was applied to a class of 2nd-grade elementary students consisting of 28 children in Seoul during the fall semester of 2005, and the effect of the program was measured by using questionnaires for the students and their parents. The statistical analysis of the study was conducted by using SPSS WIN 11.5 program, and the results were as follows: The children's knowledge on nutrition was improved significantly by KHIDIKIDS education (p<.001), such that the average score on nutritional knowledge increased from 8.32 to 9.64 after education. This practical nutrition education program also improved the dietary attitudes and habits of children especially in healthy body weight, daily exercise, and having breakfast (p<.05). Parents also showed very positive responses for the nutrition education. During the application of KHIDIKIDS in the field, the followings were indicated for adjustment, First, some education content of the week was too much to be finished in a class hour and more hours need to be allocated. Second, some terminology need to be adjusted to help the students understand easily. Thirdl, the order of the's Basic Food Groups' needs to be matched with the order of each food group in the 'Food Tower' not to make children be confused. Above results showed that KHIDIKIDS was effective for the improvement of dietary attitudes and habits of lower elementary students. However, further educational effects would be achieved when the education was started from the 1st to higher grades along with the parents' participation.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.278-293
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• 2011

The purpose of this study was to examine the research trend of nutrition for the recent 12 years from 1996 to 2007 by analyzing 734 articles published in the Korean Journal of Community Nutrition. The majority of the articles (61.4%) were classified as survey types in terms of data collection methods. Most of the subjects used in the articles were adults (28.8%), and the subject whose research has been increased at the highest rate was "patients". The most frequent keywords in the title of articles were "nutrient intake" (231times), "food service" (92times), "dietary habits" (69times), and "obesity" (69times). The keywords that have appeared more frequently with the years were "osteoporosis" (450.0%), "menopause" (350.0%) and "dietary attitudes" (208.3%). As for research interests, "nutrient intake" was dominant in the early stage of research while "disease", "dietary habits", "dietary attitudes" and "nutrition education" have increased in recent years. Some of the most common methods of nutrition assessment were "dietary intake" (41.2%), "anthropometric" (34.0%) and "biochemical test" (14.7%). The most common methods of dietary intake were "24-hours recall" (28.6%) and "dietary habits" (23.3%). The results of this study showed some biases in data collection methods, gender of the subjects, and study areas. Moreover, inconsistent terminologies, questionnaire contents, and measures were used for the researches on dietary behaviors, dietary habits, dietary attitudes, which made it difficult to compare their results for each research. Therefore, standardized research methods and terminologies need to be developed regarding dietary practices.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.316-326
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• 2009

Recently, local foods have drawn significant attention due to their intrinsic merits. Such foods not only have commercial potential, but also cultural value. Therefore, local foods must be well-maintained and fostered, and a comprehensive plan to develop them must be devised. In this aspect, various factors such as dietary attitudes, perceptions and concerns affecting their development should be considered. The present study was designed to investigate via survey the dietary attitudes, perceptions and concerns towards local foods among married women in Jeollabuk-do. The number of subjects was 434. According to the results, the highest frequency for consuming local foods was '1~3 times/month' for all ages. For the number of local foods subjects had ever tried, '7~8' was the highest overall with 36.8%, followed by '5~6', '3~4', '9~10', and '0~2' with 27.4%, 17.9%, 10.3% and 7.6%, respectively. However, there was a statistically significant difference according to age. The higher the person’s age, the higher the number of local foods they had tried. A similar pattern was shown in the number of local foods subjects had ever cooked. For those in their 20s and 30s, the highest number was '0~2', with 70.8% and 53.0%, respectively, while for those in their 40s the highest number was '3~4' with 38.5%, and for those above 50s it was '5~6' with 31.4%. Most of the subjects realized the need to advance the development of local foods. There were differences among the subjects for certain aspects concerning progression and development, opinions on the major drawbacks of local food development items served more often at home, and different views by age on taste modifications according to modern concepts. From this study, it can be concluded that the utilization of local foods increases with age, and the view that local food development should be based on the recovery and/or maintenance of original tastes becomes more prevalent with age.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.41-51
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• 2009

The objective of this study was to determine the overall conditions related to family meals-including perceptions, attitudes, and behaviors-among elementary school children. The data were collected from 464 male and female students attending elementary schools in Seoul and Gyeonggi-do in December 2006 to February 2007, using self-administered questionnaires. The results were as follows: 77.7% of the students regarded family meals as meals eaten with all family members living together in a household. With regard to the frequency of family meals, 40.9% of the students reported that they ate with their family 'more than once per day'. 74.7% of the students reported that they enjoyed family meals because mealtime is a time to talk with other family members. When the degree of satisfaction with life was evaluated using a Likert scale (strongly satisfied-5 points, strongly unsatisfied-1 point), the results showed a significantly higher level of satisfaction with their daily lives, health, nutritious conditions, and family care. Students had more positive psychological feelings as the frequency of family meals increases. Likewise, the groups who frequently ate family meals scored higher in positive attitudes and behaviors toward family meals, thereby implying that the consumption of family meals is associated with the promotion of familial relationships, psychological stability, and positive thinking in children. These findings indicate that attention should be directed toward increasing the frequency of family meals and creating a positive family meal environment.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.111-121
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• 2000

This study was to investigate the nutrition and cancer prevention knowledge, beliefs, attitudes, and self-reported dietary changes. Data were collected from 903 parents whose children were attending an elementary school, a middle school, a high school, or a junior college in Kimcheon. Thirty-seven percent of the subjects reported that they had made dietary changes for their health. Respondents reported eating more vegetables(33.1%), fruit(24.1%), whole grains(19.9%), and lower-fat meats(14.5%) and less alcohol(17.2%), high-fat meat(16.4%), fats(13.8%), smoked foods(13.8%), snacks/cake/sweets(11.7%), salty foods(9.6%), and refined grain products(6.1%). Those who did not make any dietary changes most often said the reason was that they thought their diets were already healthful and therefore there was no reason to make a change. Eighty-nine percent of the subjects agreed that diet and disease were related and 89.5% knew that diet and cancer were related, yet 8% believed there was nothing a person could do to reduce the risk of getting cancer. In response to open-ended questions about foods that either increase or decrease cancer risk, vegetables, fruit, traditional fermented foods, etceteras, and whole grains were thought to decrease risk, and burned foods, salty foods, additives, high-fat meats/fats, and alcohol were thought to increase cancer risk. In this study, education levels to be the major demographic variable and residential district had an impact on cancer prevention knowledge and attitudes. People at lower educational levels and rural residents should be targeted for education about cancer risk reduction.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.139-148
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• 2001

This paper is intended to find out how much the university students in the Kyung-book area recognize Korean traditional foods and what their attitudes toward the seasonal manners and customs are, and to analyze the differences according to their life styles. The average recognition of 27 kinds of Korean traditional foods is found to be 2.17 in general, 2.00 with male students and 2.34 with female students, which figures are thought to be low. The recognition of female students is significantly higher than that of male students. 94.4% of the subjects for this study wish traditional foods to be handed down. The reasons for handing them don are Korean unique culture, which is the highest (78.4%), good nutrition(7.2%) and good taste(14.5%). No student points to low price as a reason, which shows that university students think traditional foods more expensive than western foods. There is a positive correlation(p＜0.05) between the evaluations and uses of traditional foods, so those with high evaluations of them use them more. The recognition of traditional foods is positively correlated to the attitudes toward the seasonal manners and customs, monthly family income(p＜0.01) and mothers' educational levels(p＜0.05). Based on life styles, the individuality-centered type shows the highest recognition of traditional foods(2.39), while the leisure-valuing type shows the lowest(2.03). There is a significant difference between the two.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.152-158
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• 2001

A survey of consumers'awareness and attitudes about food biotechnology was conducted during May through August of 2001 with a random sample of 750 Korean consumers. More than 70% of the respondents was exposed to some informations related to genetically modified (GM) foods. The greatest benefit of the development of GM foods was thought to be the remedy for the food shortage in the future. More than 90% of Korean consumers wanted GM foods labeled. About 20% of the respondents would buy GM foods voluntarily, whereas over 50% would not until they found out more. More consumers responded that they would not buy herbicide-tolerant GM soybean but buy vitamin-enriched GM soybean. It seemed to be that many Korean consumers do not make decisions of acceptance or rejection of GM floods not on the basis of biotechnology but on the basis of the word(s) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest safety-threatening factor of Korean foods and that the most interested information on food labels was whether the food was produced by biotechnology.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.185-200
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• 1995

In this survey, we investigated the way of thinking about meal management of housewives including the sincerity to meal preparation, the eating practices and cronic degenerative diseases related dietary behaviors, and studied the effects of above factors on the real food intakes. We also investigated the trends of health-foods and nutrient supplements usage. The results obtained from 506 housewives in Seoul were summarized as follows. Although our subjects prepared their meals habitually without special concern, they did not prefer the use of convenient foods. The food prefrence of housewivess who had more child and refered higher life status was similar with other family members. The dietary attitudes were good in large family, the higher income and the more child group. The highly educated group skipped breakfast more frequently. The mealmanagers with better education career and good living status considered for the restriction of salty foods, sweet foods, animal fats and pungent foods, and for the nutritionally balanced diet. The high income group showed great concerns about weight gain at meal times. The nutritional qualities expressed by the frequency of food group intakes were high in the better educated and living status groups, and their eating frequencies of animal protein foods and calcium sources were significantly high. Mealmanagers who had no job intaked vegetable oils through frying foods frequently. The use of health-foods and nutrient supplements was influenced by age, educational and economic level and self-estimated living status, but the trends in prevalence of both were not consistent. Health-foods were prefered by the groups of high educational career, affluent income and advanced living status, and low educational career, low income and low living status groups favored the nutrient supplements. The restrictive intake of animal fat and the use of health-food were positively correlated, which seemed that the subjects used health-foods as supplements in compensation for nutritional unbalance caused by the avoidance of animal protein foods.