• 한국지역사회생활과학회지
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• 제25권2호
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• pp.175-192
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• 2014

This study explores the effects of various factors on the use of nutrition information on food away from home (FAFH). Consumer groups were classified into groups according to their perception of being overweight and obese (correctly perceiving, underestimating and overestimating weight). For this, frequency analysis, a chi-square test, and an ANOVA were conducted to determine any differences between factors, and a logit analysis (SPSS 18.0) was conducted to identify those factors influencing the use of information. Information recognition, intentions to use information and the use on FAFH showed significant differences across the groups. In addition, health inspection, the perception of the intrinsic quality of restaurants, labeling, FAFH expenditure, and some individual characteristics showed significant differences between groups. The information recognition of FAFH had a significant positive effect on information use in all groups. In all groups, labeling had a significant positive effect on information use, and family health concerns had a significant positive effect on information use in the group correctly perceiving weight. The price of domestic food items, household head and household income had significant positive effects on information use in the group overestimating weight.

• 대한본초학회지
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• 제27권2호
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• pp.25-29
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• 2012

Objectives : This article reviews a solution preventing the illegal distribution of herbal medicine in common use for food and medicine and risks on public health by conducting safety management of food and medicine. Also, this article would like to contribute to improvement of public health treating diseases in compliance with accurate diagnosis and prescription of Oriental Medicine Doctor("OMD")'s. Methods : An approach in this research can be categorized into two : first, to examine the current administrative situation and problems of herbal medicine in common use for food and medicine based on policy documents of Ministry of Health and Welfare and Korea Food and Drug Adminstration("KFDA") and academic articles of the herbal medicine;second, to find reasonable administrative solutions to solve the problems. Solutions : A solution is to strengthen the management level of herbal medicine in common use for food and medicine by selecting 117 items as target items requiring concentrated management. In case herbal medicine is imported for food, KFDA strengthens the quality management level of herbal medicine by making use of inspection frequency at random, collecting and verifying herbal medicine on the market. However, KFDA decides to maintain current different quality specification system of food and medicine reflecting a civil complaint that quality specification of food and medicine should separately managed according to the purpose of use. Herbal medicine as medicine that is functioned as treating diseases and alleviating symptoms, unlike herbal medicine for food, can cure all kinds of diseases by recovering inner balance of human body, making use of other properties of herbal medicine. Medicine has its own properties. If a doctor uses properties of medicine appropriately, he cures diseases. If a doctor uses herbal medicine inappropriately. he may damage human body. Thus, whether side effects of medicine depend on a doctor who uses herbal medicine. Conclusions : All herbal medicine will be supplied into the market after strict safety control of manufacturers of herbal medicine according to the revised Pharmaceutical Affairs Act, beginning in April, 2012. Thus, people can take safer and more reliable herbal medicine through strengthening safety management of herbal medicine and improving quality and transparency in the distribution system. Herbal medicine should appropriately be prescribed by licensed OMD because herbal medicine is used to treat diseases and alleviate symptoms, unlike herbal medicine for food.

• 한국식생활문화학회지
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• 제17권3호
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• pp.299-308
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• 2002

The purposes of this study were to examine understanding, attitudes, and behaviors of college students regarding the nutrition labels of food package and the relations among these factors and demographic background such as educational experience with label, major, home place and parents' status. The study was surveyed 471 undergraduate students enrolled in general education classes at local university. Generally, college students could understand nutrition label. Nutrition related class in college didn't influence Nutrition label understanding, use and purchasing behavior. Students whose mothers with higher than college education level and professional work showed strong dependability on nutrition label. Label use, understanding and purchasing behaviors significantly associated with gender of subjects. All the subjects looked at the amount of sodium most frequently among all the nutrients listed on the food package(88.8%). Of all the food labels, the manufacturing date(25.1%) was considered the most important and the refund and exchange(12.9%) was considered the least important information. This paper suggested that nutrition education program for college students needs to be developed in series from elementary school curriculum and to enhance the use of nutrition labels.

• 융합경영연구
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• 제10권4호
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• pp.25-34
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• 2022

Purpose: Technology and innovation drive new mobile application for ojek online. Using the theory of technology acceptance model and perceived risk theory, the researcher wants to find how these factors affect user's intention to use GO-FOOD that leads to technology adoption. Research design, data and methodology: The researcher uses GO-FOOD users that located in East Java, Indonesia for the object of study. Results: The findings of the research discovered that perceive usefulness and perceive ease of use do not significantly affect user's behavioral intention while perceive risk is significantly affecting the user's behavioral intention. Conclusions: The findings suggested that GO-FOOD or similar application should focus more on reducing or eliminating user's perception of risk towards the mobile application

• 한국조리학회지
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• 제5권1호
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• 대한영양사협회학술지
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• 제25권4호
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• pp.269-280
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• 2019

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2023년도 학술발표회
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• pp.184-184
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• 2023

Globally, agriculture is one of the largest consumers and polluters of water resources, contributing to the unsustainable use of limited water resources. To reduce the resource use and environmental footprints associated with current and future food systems, researchers and policy makers have recommended the transition to sustainable and healthier diets and the reduction of food loss and waste along the food supply chain. However, there is limited information on the synergistic effects and trade-offs of adopting the two measures. In this study, we assessed the water-saving potential of the two measures in South Korea using environmentally extended input-output relying on the EXIOBASE database for the reference year 2020, along with scenario analysis to model the potential outcomes. Specifically, we analyzed scenarios where meat consumption was reduced by 30% and 50% and in combination with a 50% reduction in food waste at the consumption stage for each scenario. According to our findings, by considering individual measures of dietary change and food waste reduction, shifting to a diet with 30% and 50% less meat consumption could lead to reduction in water footprint by 6.9% and 7.5%, respectively, while 50% reduction in food waste at the consumption stage could save about 14% of water footprint. However, the synergistic effects of the two measures such as 30% less meat consumption and 50% food waste reduction, and 50% less meat consumption and 50% food waste reduction result to 20% and 24% reductions in water footprint, respectively. Moreover, our findings also showed that increasing food consumption with high environmental impacts could promote resources use inefficiency when waste occurs. Thus, policy strategies that address synergistic effects of both dietary change and food waste reduction should be strengthened to achieve sustainable food system. International and national policies can increase resource efficiency by utilizing all available reduction potentials while considering strategies interactions.

• 한국식품조리과학회지
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• 제24권6호
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• 한국조리학회지
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• 제22권2호
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• pp.206-221
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• 2016

스마트 폰 확산과 배달 앱의 이용 증가로 인해 배달 앱 이용 시 소비자가 지각하는 감정반응과 앱 이용의도에 관한 연구의 필요성을 제시하였다. 따라서 본 연구에서는 배달 앱에 대한 이용의도를 높일 수 있는 변수로 배달 앱의 서비스품질과 PAD의 2가지 감정차원, 각성과 즐거움을 제시하여 그 역할을 규명하고자 하였다. 이러한 분석결과를 토대로 배달 앱 콘텐츠 개발과 운영에 필요한 기초적인 자료를 제공하고자 하였다. 연구의 조사대상과 공간적 범위는 최근 3개월이내 배달 앱을 이용한 경험이 있는 전국의 20세 이상 남녀 내국인 거주자로 정하였으며, 조사대상자 중에서 배달의 민족, 요기요, 배달통을 통해 음식을 주문한 경험이 있는 외식소비자들을 대상으로 설문조사를 하였다. 연구결과, 배달 앱 서비스품질의 디자인과 공감성은 각성에 긍정적인 영향을 미치며, 디자인과 신뢰성은 즐거움에 긍정적 영향을 미치는 것으로 나타났다. 배달 앱 서비스품질의 정보성과 이동성은 앱 이용의도에 긍정적인 영향을 미치는 것으로 나타났다. PAD의 즐거움은 앱 이용의도에 긍정적인 영향을 미치나, 각성은 아무 영향력이 없는 것으로 나타났다. 외식소비자들이 배달 앱을 지속적으로 이용하도록 유도하기 위해서는 디자인과 신뢰성, 정보성, 이동성이 매우 중요한 요인임을 제시하였다.

• 한국IT서비스학회지
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• 제18권5호
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• pp.119-132
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• 2019

This study aims to analyze how specific features of a mobile platform such as economic feasibility, interactivity, safety, and design are correlated with perceived ease of use and customer satisfaction, targeting those who purchase delivery food on a mobile platform dedicated to delivery services. A survey was conducted on customers who had bought delivery food on a mobile platform and the data collection was conducted from August 19, 2019 to September 18, 2019, using 300 mobile platform service users. A total of 300 copies were retrieved. 249 valid samples of 300 copies were analyzed with SPSS 23.0 and AMOS 23, and In addition, programs including SPSS and AMOS were used for the analysis of frequency, confirmatory factor, reliability and validity, correlation and structural equation model. Major findings of such analysis are as follows. First, design characteristic of a mobil platform had relevant impacts on perceived ease of use. However, economic feasibility, interactivity, and safety did not significantly affect perceived ease of use. Second, perceived ease of use had a significantly influenced on the extent of customer satisfaction. Hence, from practical and academical point of views based on the results of this analysis, this study is expected to provide directions and some practical and useful implications for a mobile platform for food delivery services.