• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.326-335
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• 2017

This study investigates what consumption values affect attitude and behavioral intentions toward a premium lunch box at a convenience store using VAB(Value-Attitude-Behavior) model. The main survey was conducted by a research company by means of an online survey in the form of a self-administered questionnaire. The samples were limited to customers who had tried the premium lunch box before. The survey was conducted in October 2016. The collected data were analyzed by using SPSS 21.0 for Windows and AMOS 21.0. A structural equation model(SEM) was used to verify the proposed relationships among the study variables. Three factors representing the value of the premium lunch box were identified: social & functional value, economic value, and epistemic value. The finding showed that these values had a positive effect on attitude toward the premium lunch box and that attitude had a positive effect on behavioral intentions.

• Korean Journal of Community Nutrition
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• v.27 no.4
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• pp.309-320
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• 2022

Objectives: This study aimed to analyze the consumption values of fast foods among American consumers and compare the consumption values according to the levels of health consciousness. Methods: An online survey using a self-administered questionnaire was conducted on 351 American consumers. Based on the median health consciousness score (3.83 out of 5 points), the subjects were classified into the low health-conscious group (Low group) and the high health-conscious group (High group). Factor analysis was used to extract factors for the five consumption values (functional, social, emotional, conditional, and epistemic values). The differences in the consumption values between the two groups were analyzed. Results: A total of 14 factors were extracted for the five consumption values and 9 factors among them (convenience, healthiness, and taste in functional values; health-conscious people, young, busy, obese people, low class, and budget restricted people in social values; guilt in emotional values; accidental situations in conditional values) showed significant differences between the two groups. The Low group had a higher perception of the factor of healthiness (P < 0.001) than the High group. The High group had a relatively higher perception of the factors of convenience (P < 0.001), taste (P < 0.001), and guilt (P < 0.001). In addition, the High group perceived the social values of fast foods more negatively. The High group consumed fast foods less frequently than the Low group and perceived their health status and healthiness of eating habits more positively. Conclusions: The results reveal that the health consciousness level significantly influences consumption value perceptions about fast foods in American consumers. Policymakers and marketers can develop effective strategies based on the results of this study.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.218-227
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• 2017

Purpose: This study examined the influence of the consumption values on the attitudes and purchase intentions of consumers towards gluten-free products and compared consumption values, attitudes and purchase intentions according to the degree of health consciousness of the consumer. Methods: The data was collected from July 20, 2016 to August 2, 2016 through a questionnaire survey from three hundred and six consumers who had knowledge of gluten-free products. The data was analyzed by factor analysis, reliability analysis, multiple regression analysis, and an independent sample t-test using the SPSS program. Results: The regression results showed that the exploratory value (p<0.01) had a negative influence on the attitudes, and the functional value (p<0.001) and emotional value (p<0.001) had a positive influence on the consumers' attitudes. In addition, the attitudes (p<0.001) toward gluten-free products had a positive influence on the purchase intentions. Finally, the high health consciousness group answered with a significantly higher score on the consumption values, attitudes and purchase intentions than the lower group. Conclusion: These results highlight the causal relationship among consumption values, attitudes, and purchase intentions of consumers towards gluten-free products, and can provide a basic understanding of gluten free products regarding both marketing strategy and consumers' needs. The potential implications for gluten-free products manufacturers, limitations and future research directions are also discussed.

• Korean Journal of Organic Agriculture
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• v.26 no.1
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• pp.19-31
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• 2018

In general, an increase in consumer income increases interest in safe foods and increases consumption of environmental friendly foods. Meanwhile, even in Malawi, interest in safe food and environmentally friendly food has been increasing due to increase in per capita income, but research related to this has not been done yet. The purpose of this study is to estimate the value of environmentally friendly foods in Malawi consumers. For this purpose, we surveyed the consumption patterns and estimated the value of organic chicken for consumers visiting supermarkets. As a value estimation technique, Contingent Valuation Method (CVM) was used. Probit model analysis showed that price, expenditure on regular chicken, and knowledge of organic food affect the willingness to pay for organic chicken. CVM analysis shows that Malawi supermarket consumers are willing to pay MK2,514 (3.59) dollars per kilo of organic chicken, which is 25.7% higher than the average price of a regular chicken. Thus, Malawi supermarket consumers can deduce that they have a higher value for environmentally friendly food than regular food. These findings can be used in formulating policies on food safety by government officials, organic chicken meat marketing strategies by supermarket mangers, decision making to enhance organic food production by producers, in order to develop organic food industry.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.376-384
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• 2009

The purpose of the present study was to examine the relationship between personal value and the motivation for drinking of Korean undergraduate student alcohol drinkers. Data were obtained from undergraduate students experienced in alcohol consumption in Seoul, Kyeonggi-do, and Kyeongsangnam-do. Trained researchers for this particular study conducted the survey and data from 208 students was analyzed using the SPSS package program. In this study, two personal values were examined: 'internal value' and 'external value', and four motives for drinking alcohol were identified: social motive, coping motive, enhancement motive, and conformity motive. The results of the present study showed that personal value had significant effects on the motives for drinking of Korean undergraduate student alcohol drinkers: 1) The internal value was significant on the coping motive and enhancement motive. 2) The external value was significant on the social motive. 3) Neither value was significant on the conformity motive. Based on the findings of the present study, personal value would be a useful variable in the field of alcoholic beverage marketing such as alcohol consumption, consumer behaviors and segmentation of the alcoholic beverage market.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.353-364
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• 2005

The informations concerning knowledge, value and consumption pattern for rice foods of elementary schoolchildren (630 boys and 550 girls in 5th or 6th grade) were investigated in Changwon and Gimhae of Gyeongnam province. They were asked based on knowledge, one’s value and intake frequence of rice foods by questionnaries. Menus for 3 days including 2 weekdays and 1 weekend day were taken from 136 students (77 boys and 59 girls) in two Elementary Schools in Changwon and Gimhae to know intake reality of rice product. The purpose of this survey was to find the way of encouraging rice intake and preference which now seemed to be low because of simplified, westernized eating habits, and to provide basic information needed for inheriting and improving our traditional cooked rice centered eating culture. The results are summarized as follows. The knowledge of rice was positively correlated to the one’s value (r=0.365, p<0.001) and the preference (r=0.132, p<0.001), the one’s value was positively correlated to preference (r=0.409, p<0.001). The score of knowledge for rice was 12.8 points out of 20, the girls get points(13.12) significantly higher than the boys (12.53) (p<0.01). One's value about rice foods was 37.35 points out of 50 what is relatively high. They have eaten cooked rice type food for 2.24 times per day. Both boys and girls in Changwon and Gimhae area were having cooked rice type food significantly more during weekdays compared to weekends (p<0.001) by 3 days food record. According the results, we can see the possibility that schoolchildren can be encouraged to eat more rice foods by nutritional education to go with the development of various programs.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.47-57
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• 2016

This study was conducted to verify the relationships among the image of middle-low price chain hotels, service quality, consumption value, and customer emotion by using the AMOS 22.0 statistic package program. Confirmatory factor analysis and structural equation modeling methods employed for identifying the formulated hypothesis model. According to results, first, it is seen that the image of middle-low price chain hotels has positive effect on the service quality. Second, the image of middle-low price chain hotels has positive effect on the consumption value, and the consumption value has positive effect on the service quality. Third, the service quality does not have positive effect on the customer emotion. Last, the image of middle-low price chain hotels has positive effect on the customer emotion. In this study, we attempted to establish the management strategy device of middle-low price chain hotels by analyzing how the image of middle-low price chain hotels affect the service quality, consumption value, and customer emotion. As a result, when it comes to the service quality according to the image of middle-low price chain hotels, the conviction, in other words, the belief of the hotel staffs was the biggest one. In addition, when it comes to the consumption value according to the image of middle-low price chain hotels, the functional value, the kind service of the hotel staffs was seen as the highest satisfaction. More practical and theoretical implications for developing marketing strategy in context of middle-low price chain hotels has been suggested in conclusions.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.674-682
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• 2015

The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was −3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10⁻¹². It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..