• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.246-257
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• 2023

In this study, the Extended Theory of Planned Behavior (ETPB) was applied to analyze consumers' intention to purchase meal kits. The perception of ESG management practiced by companies was used as a moderating variable to investigate its influence and moderating effects between each variable. An online survey was conducted over 4 days in January 2023 on consumers aged 20 years or older who had purchased meal kits within 6 months. Hypotheses were tested using IBM SPSS Statistics 22.0 and AMOS 24.0 programs with an effective sample size of 324 copies (100%). Attitude, subjective norm, perceived behavioral control, perceived sustainable package, and price sensitivity of the theory of planned behavior toward meal kit products had a significant positive effect on purchase intention, and all research hypotheses were accepted. The moderating effect of consumers' perceptions of ESG management practiced by companies had a positive and significant effect on attitude and perceived behavioral control.

• Journal of Korea Society of Digital Industry and Information Management
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• v.18 no.1
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• pp.139-149
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• 2022

The study aims to understand the impact the consumption value changed by COVID-19 has on the purchasing behavior of industry foodservices dietitians and to provide baseline data in setting the marketing strategies for the food materials distribution companies in the future. The main survey was conducted for eight days from May 13th to 20th 2021 and 260 copies were collected and analyzed. Through the results of the study, the following conclusion elicited. First, consumption values that impact purchasing behaviors of industry foodservices dietitians are functional value and situational value. Second, for dietitians working at directly managed foodservice establishments, the higher the functional value of the food materials is, the higher the purchasing behavior. But such correlation was not found in the case of dietitians at consignment establishments. Third, compared to before and after COVID-19, the importance of functional value of food materials decreased, while the importance of situational value increased. Therefore, it is assumed that establishing marketing strategies differentiated by direct and consignment management will contribute to the energetic sales of the food material companies in the era of post COVID-19.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.336-346
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• 2017

Objectives: The study was performed to investigate the relationship between snack intake and oral health behavior in middle school students in Gyeonggi-do area. Methods: The survey questionnaire was recorded by middle school students from July 6 to August 24, 2011. The questionnaire included items on general characteristics, snack intake status, and oral health behavior. Among collected survey questionnaire, a total of 620 questionnaires (320 males and 300 females) were analyzed using SPSS 15.0 program. Results: Frequencies of snack and beverage intakes were significantly higher in males than in females (p < 0.001). Oral health behavior was significantly higher in students with lower snack intake compared to those with higher or average snack intake (p < 0.05). Oral health behavior for tooth brushing and toothbrush care were significantly higher in females than in males (p < 0.05). Conclusions: Oral health behavior score that reflected better oral health of the subjects were higher as the snack intake was lower. Oral health behavior score was higher in females than in males. We conclude that the contents for oral health and nutrition education focused on snack intake need to be developed to induce changes in oral health behavior in middle school students.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.156-170
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• 2024

Objectives: This study aimed to investigate the association between how often Korean adolescents watch Mukbang and Cookbang videos and their dietary habits. Methods: Data from the 18th Korea Youth Risk Behavior Survey conducted in 2022 was analyzed for this study. The study included 51,850 middle and high school students and assessed various aspects, including demographics, frequency of watching Mukbang and Cookbang videos per week, dietary habits, health behaviors, and mental health factors. Results: Nearly a third (29.3%) of Korean adolescents watched Mukbang and Cookbang videos one to four times a week, while 13.5% watched them more than five times weekly. Females, those with lower academic achievement, and those from lower socioeconomic backgrounds were significantly more likely to be frequent viewers (P < 0.001). Increased viewing frequency was associated with poorer dietary habits. Adolescents who watched more frequently were less likely to eat breakfast and consume fruits and milk, while their consumption of fast food, high-caffeine drinks, sugary drinks, and late-night snacks increased (P < 0.001). Higher viewing frequency correlated with increased feelings of stress, depression, and loneliness (P < 0.001). Logistic regression analysis confirmed these associations. More frequent viewers were significantly less likely to eat breakfast (odds ratio (OR), 0.63; 95% confidence interval (CI), 0.58-0.68), and more likely to consume fast food (OR, 1.85; 95% CI, 1.69-2.02), high-caffeine drinks (OR, 1.43; 95% CI, 1.30-1.56), sugary drinks (OR, 1.54; 95% CI, 1.41-1.67), and late-night snacks (OR, 1.37; 95% CI, 1.25-1.51). Conclusions: Our findings suggest that frequent exposure to Mukbang and Cookbang content is linked to unhealthy dietary habits in adolescents. Educational programs may be necessary to mitigate the potential for these videos to negatively influence dietary choices.

• Journal of Nutrition and Health
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• v.46 no.3
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• pp.276-284
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• 2013

This study compared levels of health and dietary behavior practices and health beliefs according to the stage of weight loss behavior change of Korean male workers. A self-administered survey questionnaire was collected from 411 male adult workers residing in Seoul, Kyeonggi, Chungcheong region. Practices of health related behavior, including smoking, drinking, exercise, work related physical activity, and dietary behavior according to dietary guidelines were evaluated. In addition, the levels of perceived benefit, perceived barrier, perceived susceptibility, perceived seriousness, and perceived cue to action from the health belief model were measured according to the stages of weight loss behavior change. Significant differences in BMI, level of daily exercise, and practices of dietary behavior according to dietary guidelines were observed among stages of weight loss behavior change. Subjects who were in action/maintenance stage showed a more desirable level of health behavior and health belief model variables, except perceived barrier. Based on the findings of this study, it is suggested that subjects with different stages of behavior change need an appropriate specific nutrition education method and material for improvement of nutrition education efficacy.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.305-312
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• 2016

BACKGROUND/OBJECTIVES: As the prevalence of chronic diseases has risen, the need for straightforward diagnostic tools for monitoring nutrition status to improve nutrition counseling and disease prevention has likewise increased. This study developed an easily usable dietary behavior pattern diagnosis checklist and investigated its correlation with dietary quality index. SUBJECTS/METHODS: A draft dietary pattern evaluation tool was generated by analyzing previous studies. The draft questionnaire comprised 61 questions for assessing dietary habits. A survey was administered to 320 adults (19 to 64 years old) using the dietary pattern evaluation tool and 24-hour-recall method between March and May of 2014 in Jeonbuk province and the metropolitan area. Principal component analysis with varimax rotation was performed to identify dietary behavior patterns. Nutritional analysis was conducted using CAN-Pro 4.0, and the Diet Quality Index-International (DQI-I) was calculated to assess dietary quality. The correlation between dietary pattern scores and DQI-I scores was also analyzed. RESULTS: The factor analysis resulted in a total of 34 questions mapped to four main dietary behavior patterns: "high fat and calorie" pattern (12 questions), "overeating/binge" pattern (nine questions), "dietary impulse" pattern (eight questions), and "unbalanced food intake" pattern (five questions). The four dietary behavior patterns were negatively correlated with DQI-I adequacy and total scores (P < 0.01). CONCLUSIONS: The dietary pattern evaluation tool developed in this study can be used to diagnose a client's dietary behavior problems and is available as a nutrition counseling tool in the field.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.136-147
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• 2014

This study aims to identify the importance and satisfaction levels of home meals of high school students. A developed survey was conducted on July 10 through July 13, 2012. Of 12 high schools located in three different areas in South Korea, three high schools were singled out. For the analyses of the study, the following statistical methods were employed: frequency, cross-tabulation, independent sample t-test, one-way ANOVA, and Duncan as a post-hoc test. As a result, food experiences and education through home meals during childhood promote close ties with other family members and help them develop the food taste and preference that can naturally raise the meal satisfaction level by developing proper eating habit. More implications and discussion are suggested.

• Korean Journal of Organic Agriculture
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• v.22 no.2
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• pp.219-228
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• 2014

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.63-71
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• 1988

This study was attempted to investigate the difference f eating behavior and nutrients intake according to Region. The summarized results are as follows; the economic values were most important scores and highest ranks for most of subjects, followed by health and social. subjects in Cheon Nam consider health values more important than those in Seoul, who consider social values more important than former. Food habits of subjects in both regions belonged to "Fair" group, the score of food habit it in Cheon Nam was higher than those in Seoul. Though Subjects in both regions showed similar in level of nutrients intake, Cheon nam are a little higher than Seoul(average 1~2%). This survey showed the more they concerned with health value, the better food habits and nutrients intake they had. The residents in Cheon Nam regarded health more importantly and had better food habits, and higher standard of nutrients intake than those in Seoul. in Seoul.