• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 한국가정과교육학회지
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• 제11권2호
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• pp.111-123
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• 1999

The purpose of this study was to find out the participation and perception on meal management of the junior and high school students and their fathers. Total of 446 junior and high school students in Pohang and Youngduk in Gyeongbuk were participated in the questionnaire survey. Among the 446 questionnaires collected, 385 questionnaires were analyzed for this study. The results of this study were summarized as follows. 1. Students participation frequency on meal management was quite insufficient, once or twice a month in average, and was differed by sex that female students participate more frequently than males. High school male students who have never been taught the home economics course showed the lowest participation. 2. Among the meal planning, grocery shopping, cooking, and dishwashing, 60% of the students chose cooking as the most preferred work. As whole, they chose the meal planning as the most difficult work, but high school male students chose cooking as the most difficult work. 3. Most of the students wanted to learn more about food purchasing, meal planning, cooking skill, table setting, food storage and table manners, the priority was given to table manners and cooking skill. 4. Participation score on meal management of student’fathers was even lower than that of students, only a little more often than once or twice a year. Because son usually identifies himself with his father, father should participate more often than now. 5. As for responsibility of meal management in the future, 78.2% of the male students and 91.8% female students answered that husband and wife must share the responsibility together when both husband and wife have jobs.

• 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%).

• Journal of Nutrition and Health
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• 제46권4호
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• pp.357-368
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• 2013

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.

• 한국유통학회지:유통연구
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• 제7권1호
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• pp.105-127
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• 2002

본 연구는 마케팅 믹스의 사이버 전환 문제에 집중하여, 온라인 쇼핑몰을 조사표본으로 선정하고 실증 분석한 연구이다. 웹사이트에 나타난 기업특징, 웹사이트 기본기술, 커뮤니티 기술을 측정하여, 이들이 마케팅 믹스의 사이버 전환에 어떻게 영향을 미치는지 규명하였다. 실증분석 결과, 마케팅 믹스의 사이버 전환 수준은 웹사이트 기술의 영향을 받는다는 것이 검증되었다. 웹사이트 평가의 조사문항으로는 웹사이트에서의 기업특징 5항목, 웹사이트 기본기술 10항목, 커뮤니티 기술 12항목을 5점 척도로 하여, 국내 100hot.co.kr의 식품, 화장품, 보석/액세서리 3업종 123개 쇼핑몰 웹사이트를 대상으로 패널조사 하였다. 분석결과 원인변수는 기술, 상호작용, 연결, 기업특성, 도메인의 5개 요인으로 추출되었다. 연구결과는 두 가지로 요약할 수 있다. 첫째, 웹사이트에 나타난 기업특징, 웹사이트 기본기술 요소, 커뮤니티 기술 요소에서 상호 공통성이 있는 요소의 결합을 규명하였다. 즉, 기술, 상호작용, 연결, 기업특성, 도메인 요인이 추출되었다 둘째, 추출된 요인이 마케팅 믹스가 사이버 전환에 어느 정도 영향을 미치는지 검증하였다. 즉, 기술 요인과 상호작용 요인은 마케팅 4P 믹스 모두와 유의한 상관이 있는 것으로 밝혀졌다. 특히 유통믹스의 영향이 가장 높은 것으로 나타났다. 사이버 공간의 새로운 비즈니스 모델에서는 전통적인 4P 믹스를 적절히 전환하고, 고객관계 증진, 공유적 시장공간 창출, 상호연결에 초점을 두어야 할 것이며, 새로운 경영환경에서는 상호작용성과 연결성이 어떻게 활용되느냐에 따라 마케팅 성과가 달라질 것이다.

• 유통과학연구
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• 제9권3호
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• pp.47-54
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• 2011

This paper presents exploratory research on consumer awareness and attitudesabout organic food, for which consumer demand continues to increase the paper also assesses consumers' organic food distribution channel preferences. By conducting a literature review, a case study has been carried out in order to glean customer behavior, market condition and typesof distribution channels, and development of specialty stores for organic foods. The early research indicates that consumer awareness and customer attitudes toward organic food are mostly positive however, organic food's high price, as well as a lack of organic food stores, cause a negative effect on consumers' purchase intention. Secondly, the U.S. organic food retail channel consists of such mainstream supermarket/grocery stores and leading natural and organic food supermarket chains as Whole Foods, Trader Joe's, and Sunflower Farmers Market. For the current retail distribution of organic food in Korea, off-line stores are composed of direct management stores and franchise chains. Most of the organic food retail distribution operates through the Internet shopping mall, and are commonly located at retail distribution centers as multi-channel, shop-in-shop stores. Moreover, unlike in the U.S., association and consumers' cooperatives (Co-Ops), and such other member-direct retail stores as Hansallim, iCOOP, Nature Dream,and online shopping malls, are all active in Korea. Thirdly, as a result of an analysis of the present state of the organic food retail channel, as well as building a case for organic food specialty stores, the distinctive featuresand rapid growth of such unique organic food stores as Whole Foods Market, or Trader Joe's successful downsizing strategies, as well as Sunflower Farmers Market low-price approach, show steady industry growth. Moreover, as a result of a case studyof such domestic representative organic food specialty stores as "Olga" and "Chorokmaeul," a similar management style to the United States' "Whole Foods Market" and "Trader Joe's," respectively, can be seen. Similar to the U.S. market, Korean organic food markets should also implement active retail distribution opportunities, allowing consumers to select from various diverse and differentiated choices. In order to accomplish this goal, it is necessary to prepare such measures as sustaining reasonable prices, securing various suppliers for unique products,and improving consumer trust through advertisement strategies that are suitable for each company's branding processes.

• 한국식품영양학회지
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• 제26권4호
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• 대한지역사회영양학회지
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• 제24권4호
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• pp.277-289
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• 2019

Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages. Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons. Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

• 재활치료과학
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• 제13권2호
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• pp.85-94
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• 2024

목적 : 본 연구는 성인 발달장애인을 대상으로 수단적 일상생활활동 프로그램을 제공하였을 때 일상생활활동 및 삶의 질에 미치는 영향을 확인하고자 하였다. 연구방법 : 본 연구는 단일집단 사전-사후 실험설계로, E 장애인복지관의 성인 발달장애인 17명을 대상으로 시행하였다. 프로그램은 사전-사후 평가를 포함하여 총 10회기로 이루어졌으며, 장보기, 식사준비 및 정리, 가정관리, 안전 및 응급관리와 관련된 훈련 및 교육을 제공하였다. 평가도구는 삶의 질 설문지(Quality of Life: QOL), 한국어판 생활공간 평가(Korean version of the Life Space Assessment: K-LSA), 한국어판 수단적 일상생활활동(Korean version of the Instrumental Activities of Daily Living: K-IADL)을 사용하였다. 결과 : 수단적 일상생활활동 작업치료 프로그램 전과 후의 QOL과 K-IADL 점수에서 통계적으로 유의한 차이가 나타났으며, K-LSA 점수는 통계적으로 유의한 차이가 없었다. 결론 : 본 연구는 성인 발달장애인 대상으로 수단적 일상생활활동 프로그램을 시행함으로써 수단적 일상생활활동 수행도와 삶의 질에 긍정적인 영향을 주는 것을 확인하였다. 성인 발달장애인의 일상생활 및 사회참여를 영위하기 위해 일상생활활동 훈련을 포함한 작업참여의 중재가 확대되어야 한다.

• 한국유통학회지:유통연구
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• 제15권4호
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• pp.1-19
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• 2010

최근 대형마트를 중심으로 유통업자브랜드(PB) 상품의 확대가 이루어지고 있다. 대형마트는 소비자가 상품을 구입할 때 PB를 또 하나의 고려 상표군으로 인식하길 바라고 있지만, 소비자들의 반응은 여전히 PB상품에 대해 중립적인 입장이다. 즉 소비자마다 각기 다른 평가를 내리고 있다. 따라서 본 연구는 PB상품을 구매한 소비자들의 특성을 분석하여 PB상품 개발과 판매에 있어 마케팅적 시사점을 주고자 한다. 본 연구는 서울과 경기 지역에 있는 소비자 설문조사 자료를 이용하였으며 프로빗 모형을 이용하여 PB상품을 구매하는 소비자들의 특성을 분석하였다. 분석 결과 인구통계학적 특성으로는 결혼여부, 소득수준, 거주지역이 PB상품 구매에 영향을 미치는 요인으로 나타났으며, 구매특성으로는 대형마트 방문 빈도가 유의한 요인으로 나타났다. 구체적으로 살펴보면, 미혼자보다 기혼자가 PB상품을 구입할 확률이 더 높게 나타나, DM(Direct Mail)발송이나 핸드폰 SMS(Short Message Service) 발송 등 PB상품 판촉활동의 타겟팅에 있어 기혼자에 대한 비중을 높일 필요가 있을 것으로 보인다. 둘째, 소득수준과 관련해서는 고소득계층보다 중산층(월소득 301~600만원) 소비자들이, 서울지역보다는 지방 거주 소비자들이 PB상품 구매 확률이 높았다. 이러한 소비자들의 특성은 가격에 민감하기 때문에 소비자를 위한 추가 증정, 사은품 지급, 1+1행사 등을 강화할 필요가 있을 것으로 보인다. 셋째, 대형마트 방문 빈도가 월 2회 증가할 경우, PB상품을 구매할 확률이 5.3%이상 증가하는 것으로 나타나 소비자들의 내점빈도를 높일 수 있는 재미있는 매장 만들기, 찾아오는 서비스 등 다양한 집객 전략이 필요해 보인다. 결론적으로 PB상품이 단지 가격이 저렴한 일회성 구매 상품이라는 한계를 넘어 NB상품처럼 상품에 대한 로열티를 높이고 지속적 구매가 일어나도록 하기 위해서는 PB상품을 다른 제조업체 브랜드처럼 카테고리 내에서 하나의 고려 상품군(consideration commodity set)이 될 수 있도록 하는 노력이 필요하다.