• 한국식품영양과학회지
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• 제39권3호
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• pp.392-398
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• 2010

본 연구는 주부들의 식품안전과 관련한 식품구매행동과 식품안전에 대한 정보요구도를 조사하기 위하여 수행되었다. 연구를 위한 자료는 서울 및 수도권 지역 거주 만 20세 이상의 주부를 대상으로 2009년 3월 9일부터 4월 3일까지 수집되었다. 결과를 요약하면 첫째, 식품안전 관련 구매행동에서 '유통기한을 확인'한다는 응답이 4.59로 가장 높았고, '국내산 구입'(4.08), '가격보다 안전을 고려'(3.66) 등이 다음으로 높게 나타났다. 둘째, 식품안전에 관한 교육 경험이 있다고 응답한 사람은 18.5%에 그쳤는데, 식품안전 위해요소에 관한 항목별 지식수준에 있어 '환경호르몬' 항목은 정답률이 89.1%로 가장 높았고 '광우병' 항목은 25.8%로 가장 낮았으며, 전체 지식수준은 총 13점 만점에 평균 8.56점으로 그다지 높지 않은 것으로 나타났다. 셋째, 식품안전에 관한 정보탐색도는 2.61로 낮게 나타났는데, 식품안전에 관한 정보원천으로는 TV/라디오가 4.04로 가장 높았고 신문/잡지(3.80), 인터넷(3.44), 가족/친지/친구(3.39) 등이 다음으로 높게 나타났다. 넷째, 식품안전에 관한 정보요구도는 3.82로 높게 나타나 평소 식품안전에 관한 정보를 많이 필요로 하고 있는 것으로 나타났다. 따라서 정부, 제조업자, 가공 및 유통업자 등은 식품안전 및 식품위해요소들에 관한 정확하고 충분한 정보를 다양한 정보원을 통해 제공해야 하며 또한 각종 교육프로그램을 개발 및 운영하여야 한다. 이를 통해, 보다 적극적인 소비자들의 정보탐색 활동을 유도하고 식품안전관련 지식수준을 향상시켜 나감으로써, 궁극적으로 소비자들의 안전을 고려한 올바른 식품구매행동을 유도해 나가야 할 것이다.

• 한국조리학회지
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• 제21권5호
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• pp.14-24
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• 2015

패스트푸드 레스토랑은 급속도록 성장하고는 산업들 중에 하나이다. 이렇게 급성장하고 있는 분야임에도 불구하고, 패스트푸드 레스토랑에 대한 고객들의 브랜드에 관한 평가, 만족도, 그리고 이에 따른 행동 의도에 관한 연구는 소수에 불과했다. 그래서 본 연구는 패스트푸드 레스토랑에서 브랜드 가치를 형성하는 어떤 요인이 고객 만족도에 영향을 미치고, 그 고객만족도가 어떻게 고객의 행동의도에 영향을 미치는지를 조사 연구하였다. 이 연구는 부산에 있는 대학생 528명을 대상으로 자기기입식 설문 조사법을 통해 자료를 수집하였다. 통계분석에 적절하지 않는 35명의 데이터를 제외한 후, 493명의 자료를 최종분석에 사용하였다. 이 연구가 시사하는 바는 다음과 같다. 다중 회귀분석의 결과, 음식의 질(Food quality), 브랜드 이미지(Brand image), 브랜드 인식(Brand awareness), 브랜드 연관성(Brand association)들은 고객 만족에 중요한 요인이 된다. 또한 단순 회귀분석을 통해 고객 만족은 행동 의도에 긍정적인 영향을 미친다는 알아내었다. 그러므로 이 연구는 고객들의 행동 의도와 그들의 만족도를 증가시키기 위하여 노력하는 패스트푸드 매니저들에게 특별한 방법들과 가치 있는 정보를 제공할 수 있다.

• 한국식품영양학회지
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• 제30권4호
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• pp.759-770
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• 2017

Stress has been associated with poor eating behavior and diet quality. Yet, the relationship between nutrient and food intake and perceived stress in Korean female adults has not been validated. The purpose of this study is to identify the relationship between nutrient and food intake and perceived stress in Korean female adults. This is a cross-sectional study based on the 2014-2015 Korean National Health and Nutritional Examination Survey data. This study investigated 2,010 female adults age 19~64. In this study, according to subjects' perceived stress, we classified subjects into very low-stress recognition group (VLSRG) (n=211), low-stress recognition group (VSRG) (n=1,223), high-stress recognition group (HSRG) (n=488) and very high-stress recognition group (VHSRG) (n=88). Daily nutrients and food group intake, food groups consumed (Dietary Diversity Score, DDS) were analyzed using data from the 24-recall method. The VHSRG had a larger proportion of subjects that were younger (p<0.0001), single (p<0.0001) and smokers (p<0.0001) compared to the VLSRG. Energy and food intake did not differ between the four groups. Percentage of subjects with protein (p=0.0322), vitamin A (p=0.0364) and vitamin C (p=0.0115) intake lower than the EAR (estimated average requirement) in the VHSRG were significantly lowest in the four groups. Also, food intake percentage from fruits and seaweed groups in the VHSRG were lower than other groups (p=0.0034, p=0.0015). DDS in the VHSRG (3.87) was significantly lowest in the four groups (p=0.0022). Results suggest that perceived stress in Korean female adults may by significant to consider in nutritional education programs.

• 디지털융복합연구
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• 제16권4호
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• pp.205-219
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• 2018

본 연구에서는 동두천시에 거주하는 결혼이주여성들을 대상으로 한국 문화에 대한 문화적응유형에 따른 그들의 식생활적응 실태 및 식행동을 분석하고, 식생활적응과 식행동간의 상관성을 파악하고자 하였다. 훈련된 조사자가 영어, 중국어, 베트남어로 번역된 설문지를 이용하여 설문조사를 실시하였다. 동화유형군의 식생활적응도가 가장 높았고, 분리유형군이 가장 낮았다. 또한, 문화적응유형에 따른 식행동 점수를 분석한 결과, 우유 및 유제품을 매일 섭취하는 식행동에서만 동화유형군에서 가장 높았다. 결혼이주여성들의 문화적응 및 식생활적응과 식행동 간에 상관성 분석에서 식생활적응은 동화요인과 식행동과 양의 상관관계를 보였는데, 이러한 결과는 구조방정식 모형 분석에서도 동일하게 문화적응유형 중 동화요인만이 식생활적응에 영향을 미치며, 식생활적응은 식행동 향상에 영향을 미치는 것으로 나타났다. 따라서 결혼이주여성들의 이주국 문화를 긍정적이고 적극적으로 수용하는 동화적 문화적응이 식생활적응을 높여 올바른 식행동을 이끌어 낼 수 있는 것으로 사료된다.

• 식품보건융합연구
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• 제7권2호
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• pp.1-10
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• 2021

The purpose of this study is to examine the impact of the service quality of delivery food on customers' emotional response and repurchase intention during the COVID19 pandemic. The proposed research model examined the effect on the service quality, customer sentiment response, and repurchase intention of delivery food. A questionnaire was distributed and measured for 300 consumers who had experience using food delivery services in the last 30 days. The questionnaires from previous researches were revised to fit the purpose of the present study. The survey results were analyzed to verify the reliability and validity of the measured variables. To verify the hypotheses a Structural Equation Modelling (SEM) was used for the study. The results showed that taste, price fairness, and package design positively affected emotional response; moreover, repurchase intention was enhanced by emotional response. This research analyzed the relationships between service qualities of delivery food, emotional response, and repurchase intention when customers consume delivery food during COVID19 in Korea. This study extends the delivery food literature by combining customers' emotional behavior with SEM model. The result suggested competitive strategic plans and development directions of food delivery companies in the rapidly increasing food delivery industry, providing implications for further research.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.1-10
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• 2015

Objectives: This study was conducted to develop and validate Eating Behaviors Test form (EBT) for infants and young children, including eating behaviors of their parents and parental feeding practices. Methods: Draft version of EBT form was developed after a pretest on 83 mothers. It was consisted of 42 questions including 3 components; eating behavior of children, eating behavior of parents, and parental feeding practices. Using these questionnaires, the first survey was conducted on 320 infants and children, 1 to 6 year old, for exploratory factor analysis, and the second survey was collected on 731 infants and children for confirmatory factor analysis. Results: Exploratory factor analysis on 42 questions of EBT form resulted in 3 factor model for children's eating behavior, 3 factor model for parents' eating behavior, and 1 factor model for parental feeding practices. Three factors for children's eating behavior could be explained as follows; factor 1, pickiness (reliability ${\alpha}=0.89$; explanation of variance=27.79), factor 2, over activity (${\alpha}=0.80$, explanation of variance=16.51), and factor 3, irregularity (${\alpha}=0.59$, explanation of variance=10.01). Three factors for mother's eating behavior could be explained as follows; factor 1,irregularities (${\alpha}=0.73$, explanation of variance=21.73), factor 2, pickiness (${\alpha}=0.65$, explanation of variance= 20.16), and factor 3, permissiveness (${\alpha}=0.60$, explanation of variance=19.13). Confirmatory factor analysis confirmed an acceptance fit for these models. Internal consistencies for these factors were above 0.6. Conclusions: Our results indicated that EBT form is a valid tool to measure comprehensive eating and feeding behaviors for infants and young children.

• 한국식생활문화학회지
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• 제12권2호
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• pp.137-147
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• 1997

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was $1000{\sim}1500$ thousand Won and students' pocket money was $20{\sim}40$ thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p<0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

• Nutrition Research and Practice
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• 제8권6호
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• pp.719-723
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• 2014

BACKGROUND/OBJECTIVES: South Korean's sodium consumption level is more than twice the upper limit level suggested by the WHO. Steep increases in the prevalence of hypertension and cardiovascular disease in Korea necessitate more effective sodium reduction programs. This study was conducted in order to compare sodium intake-related eating behaviors and key psychosocial factors according to age group and gender. SUBJECTS/METHODS: Using an online survey, a total of 1,564 adults (20-59 years old) considered to be geographically representative of South Korea were recruited and surveyed. The major outcomes were perceived behaviors, knowledge, intentions, and self-efficacy related to sodium intake. RESULTS: The results show that perceived behavior and level of self-efficacy related to low sodium consumption differed by age and gender. Female participants showed better behavior and intention towards low sodium intake than male counterparts. Young participants in their 20s showed the lowest intention to change their current sodium intake as well as lowest self-efficacy measures. CONCLUSIONS: Future sodium reduction interventions should be developed with tailored messages targeting different age and gender groups. Specifically, interventions can be planned and implemented at the college level or for workers in their early career to increase their intention and self-efficacy as a means of preventing future health complications associated with high sodium intake.

• 동아시아식생활학회지
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• 제27권5호
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• pp.558-568
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• 2017

This study was conducted to examine the level of exposure, credibility and usefulness of the food tourism information channel perceived by foreign tourists visiting Korea. A total of 230 survey questionnaires were distributed to Japanese and Chinese tourists, who account for the highest percentage of tourists visiting Korea. The results showed that tourists were segmented into three groups based on their participation in food tourism activities: culinary tourists, experiential tourists and general tourists. Japanese tourists participated more actively in food tourism activities than Chinese tourists. The information channel used most frequently by tourists was 'word-of-mouth,' while the least used channel was 'e-mail catalog contains food tourism information.' Culinary tourist most actively used online and offline channels to search for food tourism information. Perceived credibility and usefulness of the food tourism information channel differed by nationality and food tourist segments. This study provides meaningful implications regarding food tourism promotion strategies.

• Nutrition Research and Practice
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• 제9권1호
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• pp.63-70
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• 2015

BACKGROUND/OBJECTIVES: Use of nutrition labels in food selection is recommended for consumers. The aim of this study is to examine factors, mainly beliefs explaining nutrition label use in female college students based on the Theory of Planned Behavior (TPB). SUBJECTS/METHODS: The subjects were female college students from a university in Seoul, Korea. The survey questionnaire was composed of items examining general characteristics, nutrition label use, behavioral beliefs, normative beliefs, corresponding motivation to comply, and control beliefs. The subjects (n = 300) responded to the questionnaire by self-report, and data from 275 students were analyzed using t-test or ${\chi}^2$-test. RESULTS: The results showed that 37.8% of subjects were nutrition label users. Three out of 15 behavioral beliefs differed significantly by nutrition label use. Nutrition label users agreed more strongly on the benefits of using nutrition labels including 'comparing and selecting better foods' (P < 0.001), 'selecting healthy foods' (P < 0.05). The negative belief of 'annoying' was stronger in non-users than in users (P < 0.001). Three out of 7 sources (parents, siblings, best friend) were important in nutrition label use. Twelve out of 15 control beliefs differed significantly by nutrition label use. These included beliefs regarding constraints of using nutrition labels (e.g., time, spending money for healthy foods) and lack of nutrition knowledge (P < 0.001). Perceived confidence in understanding and applying the specifics of nutrition labels in food selection was also significantly related to nutrition label use (P < 0.001). CONCLUSIONS: This study found that the beliefs, especially control beliefs, suggested in the TPB were important in explaining nutrition label use. To promote nutrition label use, nutrition education might focus on increasing perceived control over constraints of using nutrition labels, acquiring skills for checking nutrition labels, as well as the benefits of using nutrition labels and receiving support from significant others for nutrition label use.