• 대한지역사회영양학회지
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• 제9권6호
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• pp.706-715
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• 2004

The objective of this study was to compare early child care center teachers' attitudes for meal and snack guidance between Sweden and Korea. Participants were 251 early child care center teachers (Sweden: 134, Korea: 117) working in Goetebory, Sweden, and Seoul, Korea. The survey was conducted from December in 2003 to February in 2004. SPSS programme was used for statistical analysis. Sixty five point eight percent of the Korean early child care center teachers provided a certain amount of foods for children. But $20.9\%$ of Swedish provided a certain amount of foods for children, $79.1\%$ of them provided the amount a child wanted. Sixty one point seven percent of Korean teachers allowed a child leave foods on the plate, but $95.5\%$ of Swedish teachers asked a child eat all food on the plate. When a child didn't want to eat, $61.1\%$ of the Korean teachers fed him/her, but $11.0\%$ of the Swedish teachers did. Only $42.4\%$ of the Swedish teachers allowed a children eat sweets, but $92.9\%$ of Korean did. The Swedish teachers' perception for food guidance were eating by child himself/herself > washing hands before eating > having appropriate table manner > eating as talking with friends > not playing during the meal time, while the Korean teachers' was taking various food > having appropriate table manner > eating by child himself/herself, not playing during the meal time > washing hands before eating. The Swedish teachers thought 'eating as talking with friends' and 'eating by child himself/herself' is important, where as the Korean's did 'eating without making noise', 'not playing during the mealtime' in the eating behavior. For 'brushing teeth after meal' the Swedish teachers' score (1.5) was lower than the Korean (4.2). The results is necessary to improve meal and snack guidance for Korean early child care center teachers' education.

• 한국식생활문화학회지
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• 제16권3호
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• pp.215-224
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• 2001

The purpose of this study was to survey several aspects of health and food related behavior of college students in Wonju area. Questionnaires were delivered personally to 430 students. The 37.9% of subjects were self-boarded and 27.4% lived in their home in Wonju area. They spend 230,000 won in average per month. Male students spent money more than female students and self-boarding students spent money more than other residental type students. The 90% of subjects thought they were healthy and the 25% of subjects exercised regularly. The subjects self-recognized their body as fat were more concerning about their weight control and had more weight control experience. SeIf-boarding students tended to skip their meals and had unbalanced diet. Students who lived in dormitory tended to skip meal less. Female students showed higher scores at balanced diet, snack intake, and left meal than male students. Self recognized their body as medium showed lower scores at overeating and eating irregularly. The amount of consumption of carbonated beverage was the highest among several instant foods. The frequencies of intake of those instant foods were different by gender, residental types, and eating behaviors.

• 한국식품영양학회지
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• 제22권2호
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• pp.177-184
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• 2009

The study investigated the eating lifestyles of female consumers and whether they influenced weight control behavior. The findings of the study can be summarized as follows. First, the eating lifestyles of the subjects were presented four types: 'active eating life pursuit type', 'safe economical type', 'gourmet type' and 'passive negligence type'. In general, most cases were of the 'passive negligence type'. Second, weight control behavior was analyzed according to eating lifestyle. The results of the analysis indicated that the female consumers of the 'active eating life pursuit type' and 'safe economy type' had high behavior levels in each aspect of weight control attitude, subjective regulation, perceived behavior control, and behavior intention. Third, the 'gourmet type', with a strong preference for taste, and the 'passive negligence type', with fewer eating considerations in general, showed weaker attitudes towards weight control and the recognition of pressure from people around them. As such, the level of consideration for food or eating was correlated with weight control. These findings impliedy that the more active, safer, and economical women are in their general eating style, the stronger they perceive weight control issues.

• 한국식품영양학회지
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• 제25권3호
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• pp.650-655
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• 2012

This purposes of this study were to explain consumer attitudes and purchasing behaviors towards agricultural products using a social network service and to determine the influencing factors such as experience, technology ability, innovation, self-efficacy, perception of usefulness, perception of trust, attitude, purpose of purchase and individual characteristics on them. We analyzed the survey data set, using the 'logit model', 'simultaneous equation model', and 'LISREL-Type model' In this study, the results obtained are summarized as follows. The result for the comprehensive statement of "Trust" was the biggest influence on the purchase agricultural products using the social network service. Therefore, in order to expand agricultural e-commerce using SNS, trust should be to the fore of marketing and publicity campaigns, in order to promote and stabilize the market.

• 한국조리학회지
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• 제14권2호
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• pp.115-127
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• 2008

The purpose of this study is to validate the evaluation of stock, which has relation with self-esteem and career for the development of commercial stock. This study conducted a survey of purchasing attitudes & receptiveness in order to hold an accurate course for developing stock. According to the analysis, the results are as follows. It examined the cuisiniers of deluxe hotels who mainly use stock of Seoul and the capital region. A total of 350 samples were distributed and 289 samples were selected for the research. Statistical analysis of collected data executed frequency, percentage, average, reliability analysis, factor analysis using SPSSWIN 12.0 PC package programs. Making stock, cooking skills, cooking methods, quality of food ingredients and cooking recipes are important. Also, sensory characteristics such as color, odor, and taste should be considered. Career and self-esteem act on the purchase accommodation attitude of commercial stock. Commercial stock products more than 1,000 mL or 2,000 mL of liquid styles need packing of vacuum pack(vinyl). Based on the result of this study, we will make efficient use of research data for the development of commercial stock products and we will be able to improve conservation of taste with good quality by making by hand through standardization and mass production of traditional culinary skills.

• 한국콘텐츠학회논문지
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• 제13권7호
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• pp.120-130
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• 2013

본 연구는 2008년 이후 본격적으로 진행되고 있는 음식과 관련된 스토리텔링에 대한 연구를 고찰하여 내용을 분석하였다. 이를 바탕으로 음식을 매개로 소비자와 소통할 수 있는 새로운 스토리의 구성 전략에 대해 논하고자 한다. 그간 스토리텔링의 연구를 살펴보면 스토리의 소재 발굴 및 필요성 강조의 연구, 스토리를 통한 음식 개발 및 관광 상품화 방안을 제시하는 연구가 주를 이루었다. 또 스토리텔링에 의한 소비자의 태도를 살펴보는 연구가 서서히 진행되고 있으나 음식 관련 스토리를 창작하기 위한 스토리의 내용 구성에 대한 연구는 전무한 실정이다. 따라서 오늘날까지 전해져 내려오는 또는 새롭게 창작된 스토리를 내용에 따라 version 1.0, 2.0, 3.0으로 나누어 분석하였으며, 최종적으로 우리가 앞으로 지향해야할 음식 스토리텔링의 새로운 version 4.0을 제시하고자 한다. 이는 음식 스토리텔링 창작 분야의 새로운 패러다임을 제공하게 될 것이다.

• 한국의류학회지
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• 제36권11호
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• pp.1208-1221
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• 2012

This study was conducted with the budgetary support of the Gyeonggi Provincial Government Department of Education as curriculum preparation (frequently revised since 2007) for the enhancement of teacher professionalism in Clothing, Food, and Housing Life education. This study promotes changes in student learning through the enrichment of Home Economics content and the classroom-learning environment through the reinforcement of teacher professionalism and attitudes towards Clothing, Food, and Housing Life education. This study enhances the comprehension of Home Economics and understanding by educators on the importance of Home Economics. The training program was evaluated through an analysis of the motive of application, level of satisfaction with the program, change in the view of Clothing Life education, and level of expectation and contributions of the program towards the curriculum development of teaching. The trainees were motivated by the opportunity to practice, uniqueness of the curriculum of the training program, and expectations for professional enhancement. The level of satisfaction is very high. Regardless of subjects, trainees recognized the necessity of practical exercise, cultural & artistic approach, and integrated teacher training in Clothing Life education. The teachers of other subjects recognized the importance of Home Economics and the historical background of Clothing, Food, and Housing Life.

• 한국식품영양학회지
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• 제27권1호
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• pp.120-127
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• 2014

The purpose of this study was to analyze the effects of celebrity endorsers used in fast food industry among highschool and undergraduate students. By taking the sample's age and income into consideration, the advertisement examples of fast food industries were chosen for this study. Data was collected by questionnaires from 400 students. For statistical analysis, the SPSS V19.0 was used for reliability and factor analysis, chi-square test and regression analysis. The results are as follows: First, there was a significant difference (p<0.01) in advertising effects according to gender and education level. Out of the consumers who were exposed to celebrity endorsers, the highschool students and women showed higher advertising effects. Second, the advertising attitude was positively related to brand images (F: 479.680, p<0.01) and buying intentions (F: 1101.427, p<0.01) as well as brand images on purchase intentions (F: 492.175, p<0.01). In conclusion, the consumers with positive attitudes towards advertisements will also evaluate brand images positively and be more likely to purchase the products.

• Journal of Korea Trade
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• 제25권1호
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• pp.47-64
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• 2021

Purpose - This paper empirically analyzed the determinants of the online food market in Korea and Vietnam as representatives of the developed market and emerging market. The online food market can be regarded as having a high potential value. This study aims to suggest the appropriate implications for each developed market and emerging market by empirically comparing and analyzing customers' online food purchase determinants in the growth change of the online food market. Design/methodology - The empirical model of this study was established with the motif of the TAM+Trust model suggested by Nguyen et al.'s (2019) existing theoretical framework. Davis's (1989) TAM model was adopted to establish a framework related to the determinants that consumers would accept, for the online food purchasing method. Then, the trust variable is added to the framework which is regarded as an important effector especially in food related researches. In this study's comparative analysis, the multi-group structural equation modeling analysis was implemented. Findings - The main finding of this study can be summarized as that the moderating effect of nationality is significant. This means that there is an obvious difference between the developed online food market and the emerging online food market. In addition, as the growth of the online market changes, the significant determinants of consumers' attitudes and purchase intentions are somewhat different. However, the usefulness of online food purchasing methods and the trust of websites were analyzed as significant factors. Originality/value - Although the potential of the online food market is abundant, studies on the determinants of customer's attitude and purchase intention are insufficient. Moreover, comparative studies between countries have not been conducted in existing studies. Therefore, the research value of this paper can be explained in that it has suggested implications for the continued growth of the online food market.

• 한국식생활문화학회지
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• 제39권1호
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• pp.1-12
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• 2024

Food is essential for sustenance and reflects a country's identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled·stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled·stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.