• 한국식생활문화학회지
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• 제22권4호
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• pp.414-419
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• 2007

The purpose of this study was to measure the effect of disgust with meat mediating the factors influencing meat consumption. Structural equation model was used to measure the causal relationships among constructs. The structural analysis Result of the data indicated excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on disgust with meat were statistically significant. The effects of color in meat and negative body esteem on disgust with meat were not statistically significant. As expected, disgust with meat had a significant effect on meat consumption. Moreover, disgust with meat played a mediating role in the relationship between moral concerns for animals and meat consumption. Disgust with meat played a mediating role in the relationship between satiety from meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between color in meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between body esteem and meat consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among constructs. It should be noted that the original model was modified and should, preferably, be validated in future research.

• 한국식생활문화학회지
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• 제1권3호
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• pp.231-247
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• 1986

Age specific characteristics in Korean diet and their changes were analyzed with the demand model including the number of family members by age group as independent vasiables Urban household budget data, 773 household data in 1977 and 947 household data in 1983, was applied to the demand model. A series of F-test was carried out to set up the age groups by food item. The main results can be summarized as follows; 1. Food consumption patterns are remarkably different between 0-13 years old age generation and over 40 years old generation. The 0-13 years old generation reveals higher preference for milk, wheat product, fruit and milk and lower preference for rice and vegetable than any other age generation. This characteristics of the childhood diet has been formed In the generation born after 1970's and thus will be reserved as their generational characteristics. On the other hand, over 40 years old age group prefers rice and fish to fruit, milk and wheat product. Therefore we can conclude that over 40 years old age group maintains the traditional Korean diet pattern. 2. The preference for fish is low. in 20-30 years old age group than in any other age group and wheat product is Preferred highest in 6-13 years old age group of all age groups. Meanwhile the most remarkable change In food consumption pattern is shown in meats and vegetables. Namely in 30 40 years old age group the preference for meat has increased substantially and that vegetable has decreased to a great extent. 3. The declining per capita consumption of rice spreads like a wave to higher age. groups, but over 40 years old age group bas played an important role in reducing the decreasing rate of rice consumption. In order to restrain the declining rice consumption a special integrated food policy is required to induce rice consumption in less 30 years old generation.

• 한국식생활문화학회지
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• 제38권6호
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• pp.415-424
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• 2023

This study was undertaken to provide basic data to aid product development and marketing by identifying purchasing behaviors and performing Important Performance Analysis (IPA) according to the consumption values of rice cakes. This study was conducted on 426 consumers who purchased rice cakes. Analysis was performed to determine general characteristics, consumption behaviors, preference for rice cakes, material preferences for rice cake development, need for rice cake development, and importance and satisfaction when selecting rice cakes. Cluster analysis classified consumption values into three clusters. The high and middle consumption value groups contained the greatest proportions of consumers aged over fifty. The high and medium consumption value groups preferred rice cakes more than the low consumption value group. Higher rice cake consumption value was positively associated with the greater preference for rice cakes. Furthermore, the perceived need to develop rice cakes was greatest in the high consumption value group. In addition, importance and satisfaction were positively associated with consumption value. IPA analysis showed that the attributes that require continuous attention because of their contributions to importance and satisfaction were taste, quantity, and hygiene. Different rice cake marketing and product development strategies are required for different consumption values.

• 한국식생활문화학회지
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• 제12권3호
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• pp.323-329
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• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• 한국식생활문화학회지
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• 제22권1호
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• 한국식생활문화학회지
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• 제23권2호
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• pp.214-221
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• 2008

This study analyzed the survey results of 302 college students from a coed university in Korea. The following three research components were examined: relationships among different eating styles, violation behaviors after unwanted eating, and consumption behaviors for three different food types. The analysis results showed that restrained eating was positively related to emotional eating, but negatively related to external eating. And emotional and external eating displayed a positive relationship. Body shape dissatisfaction was a significant variable in explaining restrained eating behavior. After unwanted eating, the restrained eaters expressed more regrets and stronger determination to diet than the less restrained eaters. The emotional eaters and external eaters responded that they could not stop eating and performed binge eating behaviors when they failed their diet. With regard to food attitudes and eating styles, snacks were favorably related to emotional eating. Fast food attitudes were negatively associated with restrained eating. Preference was the only significant variable in explaining snack consumption frequency; however sex, preference, and restrained eating were significant for fast foods. Finally, vegetarian foods were explained by preference and sex.

• 식품과학과 산업
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• 제54권3호
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• 한국식생활문화학회지
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• 제22권5호
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• pp.590-596
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• 2007

The purpose of this study was to measuring the effects of health involvement, attitude, perceived behavioral control (PBC), behavioral intention on seafood consumption. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effect of health involvement on attitude was statistically significant. The direct effects of health involvement, attitude and PBC on consumption were statistically significant. As expected, attitude, PBC and behavioral intention had significant direct effects on consumption. Moreover, health involvement had a significant indirect effect on behavioral intention through attitude and PBC. Health involvement also had a significant indirect effect on consumption through attitude, PBC and behavioral intention. Attitude and PBC had significant indirect effects on consumption through behavioral intention. In conclusion, based on structural analysis, a model was proposed of interrelations among health involvement, attitude, PBC, behavioral intention and seafood consumption. Other variables(sensory variable, habit, norm etc) may be incorporated to form models that consist of new antecedent and consequence pairs.

• 한국식생활문화학회지
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• 제30권1호
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• pp.64-76
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• 2015

This study investigated data on beef dietary consumption during the Joseon Dynasty Period, including "the Annals of the Joseon Dynasty", "the Diaries of the Royal Secretariat", and "Ilsongnok". Beef stands for superstitions as well as respect, broad-mindedness, exquisite culinary taste, and is a symbol of taste. In the historic record, we found two extremely opposite trends; specifically, Ugeum (牛禁, forbidding beef consumption and indulgence in beef). On the one hand, believing that they were the rudimentary foundation to Korea's agriculture, Joseon authorities tried to protect cows and bulls as valuable agricultural assets. Meanwhile, there were several officially sanctioned beef consumption events in the Joseon period. These included Jesu (祭需, food for ancestral rites), Daejup (待接, servings), Hasa (下賜, bestowment), and Hogue (犒饋, comforting soldiers with culinary methods). These included offerings to the departed spirits, servings, bestowment, and comforting soldiers with culinary methods. Especially in Joseon's Yeonhang (燕行) Journals, we can see different beef distributions and preferences between Japan and China. Furthermore, The Annals of the Joseon Dynasty even addressed the general issue of beef treatment; special methods for beef processing, beef distribution, tool materials, and prices of beef.

• 한국식생활문화학회지
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• 제38권3호
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• pp.143-153
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• 2023

This study examined the MZ Generation Consumers' perception and needs of HMR (Home Meal Replacement) using local food. The paper provides basic data for deriving a plan to promote local food consumption and reports the implications for various development and distribution strategies regarding HMR using local food. In this study, a quantitative survey was conducted targeting 600 consumers to examine the general consumption status of HMR using local food by MZ consumers. In addition, a qualitative survey was conducted targeting 21 people to derive the specific perceptions and unmet needs of MZ consumers. These results showed that MZ consumers require healthy and fresh HMR but have low awareness of HMR using local food. Therefore, it is necessary to deliver sufficient information and promote it. In particular, MZ consumers have high expectations for 'healthy and safe' food when purchasing HMR using local food, which plays an important role in purchasing decisions. They also valued 'convenience', which means 'simple cooking', 'subdivision packaging', and 'accessibility of purchasing channels', as important when purchasing HMR using local food. Lastly, MZ consumers positively evaluated the values of 'healthy eating' and 'revitalization of the local economy' through local food.