• Journal of Families and Better Life
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• v.20 no.3
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• pp.125-138
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• 2002

The first purpose of this study is to inquire into the effect of new generation housewives'etiquette awareness on their etiquette implementation. For this purpose, this study will search the levels of new generation housewives'etiquette awareness and etiquette implementation, how the etiquette awareness and etiquette implementation vary according to their background variables, and the effect of new generation housewives'etiquette awareness as well as the background variables on their etiquette implementation. The major findings are as follows . First, the level of etiquette awareness was somewhat higher than that of etiquette implementation. Second, generally, their etiquette awareness didn't show a significant difference by the socio-demographic variables, but showed a significant difference by the psychological variables including communication level and humanism/materialism value orientation. Third, new generation housewives'etiquette implementation showed a significant difference only by monthly income like etiquette awareness. Meanwhile, as the psychological variables, etiquette implementation showed a significant difference by all Psychological variables except sex-role attitude. fourth, according to result of looking into relative influence of socio-demographic variables, psychological variables, and etiquette awareness about etiquette implementation, etiquette awareness was a significant variable which affects etiquette implementation.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.393-401
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• 1996

This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows: The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once permonth and they regarded a native chicken as one of traditional, health and natural foods. They appreciated the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.381-391
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• 1996

The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups, The groups thsose have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.

• Journal of Families and Better Life
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• v.4 no.2
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• pp.119-136
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• 1986

To survey the intensities of housewives perception on savings-goods and to suggest them some guiding direction for reasonable saving behavior, a total of 392 questionaires was distributed to housewives in Seoul. The data were analyzed in terms of frequency, percentage, x2-test, F-test and Pearson's Correlation. The Results were as follows; 1) Housewives awareness degree on savings-goods scored total average marks of 37/100 which was in the relatively low level. 2) Housewives interest degree on saving-goods scored total average marks of 70/100 which was in the fairly high level. 3) The correlation between awareness and interest degree on savings-goods was very highly significant. 4) The major information source of savings-goods was from pamphlet, TV, radio and newspaper, namely, public information. 5) Housewives perception of public information on savings-goods was very weak.

• Journal of the Korean housing association
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• v.20 no.1
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• pp.19-26
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• 2009

As a response to the recent increase in the Interest in environment friendly interior finishing materials, the purpose of this study is to compare the awareness of environment friendly interior finishing materials between interior designers and housewives, as representatives of two different consumer groups, and to examine how the preferences between them differ. The study participant group for this research consisted of 80 interior designers working in Gwangju, and 166 housewives who were residents of a number of apartments in Gwangju. Self administered questionnaires were provided to the participants and were then collected. Unpaired t-tests and $x^2$ tests were used to compare the prevalence of epidemiological factors and the variables that revealthe awareness and the preference between the two groups. While it was expected that both groups would source information using the internet, the housewives group showed a tendency to also seek advice from others in the selection of environment friendly interior finishing materials. Interior-designers considered the high price and the lack of diverse products as the most serious problems involved in selecting environment friendly interior finishing materials. Interior-designers chose design, color and long-term use, and the method of maintenance as standards by which to choose interior materials in general, while the housewives considered 'environment friendly' as the most important standard. Both groups however favored environment friendly materials. There was no difference between the two groups in terms of their belief in the need to trust a well known brand name and in the importance of a Green-label placed on interior finishing materials such as wallpaper, paint and laminate flooring.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.10-21
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• 2021

According to the analysis which investigated visitors of HACCP system certified stores and non-visitors of such stores on the awareness of HACCP for livestock products, 77.1% (246 pollees) heard of HACCP certification for livestock products, 67.1% (214 pollees) had seen the HACCP certification mark for livestock products, 62.1% (198 pollees) heard of HACCP certification for livestock products in meet retail shops, and 51.4% (164 pollees) were not aware of the recent TV · subway advertisements regarding HACCP certification for livestock products. For every questionnaire on the awareness of HACCP for livestock products, visitors of HACCP system certified stores showed significantly higher response rate than nonvisitors (p<0.01, p<0.001). The majority of pollees (74.9%, 239 pollees) replied that the word HACCP for livestock products brings up the image of safe livestock products, and 37.0% answered that the term HACCP defines 'Hazard analysis critical control point'. Regarding the questions on HACCP system for livestock products, 38.6% showed that they were most curious in terms of the benefits of such system. The demand analysis on HACCP for livestock products for consumer was also conducted. In the analysis, the demand for support of the policy (4.06 points) was higher than demand for education · public promotion of HACCP (4.03 points) and demand for related application (3.90 points).

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2006.11a
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• pp.357-361
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• 2006

The purpose of this study is to provide the basic information and to help producers develop more realistic, idealistic and better environment-friendly interior finishing material by identifying and reducing the awareness and preference about it between the producers and consumers. The following conclusions are based on the above results of analysis. There is a lack of awareness of the environment-friendly interior finishing material and it is urgent to develop the awareness. For the developing the awareness, the government and the authorities concerned have to educate the consumers in order that they choose objective information, have to build information network accessible to them and have to share the reliable information. And in order to get the confidence of consumers, it is necessary to make institutional devices. The scientific study which can be approved in many methods and many NGOs' participation are also needed. Especially in order to meet the consumers' demand, there should be proof of the influence of the interior finishing material on the body and diversity of the design and color of the material.

• Journal of the Korean Dietetic Association
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• v.25 no.3
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• pp.199-216
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• 2019

We conducted this study to compare the awareness and attitude of Busan housewives about consuming marine products. The survey was conducted from April 10 to May 31, 2019 by using a questionnaire. The degree of preference of seafood was higher among individuals in their 40s than those in the other age groups. Among the women in their 30s, 40s, 50s and 70s, the reason for liking seafood was 'taste', and for those in their 60s it was 'nutrition'. Overall the most common reason for disliking seafood was the 'fishy smell (37.4%)'. Conception degree of nutritive value of seafood was higher among individuals in their 30s and 40s than that for those individuals in their 50s, 60s and 70s. As for the price of seafood, the wives over 40s thought seafood was more expensive than did those wives in their 30s. The younger the individuals were, the lower was the perceived degree of safety was 49.8% of the subjects reported that the main concern for purchase was 'freshness'. The perceived degree of safety for imported seafood was better for the wives in their 60s and 70s than that for those wives in their 30s, 40s and 50s. The confidence level for local Korean seafood was higher for the wives in their 60s than that for the wives in their 50s. The degree of preference for seafood was moderate overall, except for Jellyfish. Age was positively correlated with conception for safety and dietary attitude (P<0.01), whereas age was negatively correlated with monthly food expenditure, nutrition knowledge and intake requirements (P<0.01). Preference for seafood was positively correlated with conception for safety (P<0.05), nutrition knowledge (P<0.05), dietary attitude (P<0.01), awareness for nutritive value (P<0.01) and intake requirements (P<0.01). Laws and regulations should be reinforced in order to promote eating more seafood and periodic research to determine the actual amount of consumed seafood and people's preferences should be conducted.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.229-236
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• 2006

The study investigated the hygienic practice attitudes of 500 housewives living in the Seoul area through survey. The suey questionnaire evaluated general information, purchasing behaviors, 4 parts of hygienic practice attitude and the associated factors. The subjects were mostly full-time housewives aged in their $30{\sim}40's$, high school graduates from middle-class families who had been married for $6{\sim}10$ years. The mean score for hygienic practice attitude was 2.9 out of 5 point scale, representing a fairly low hygienic practice attitude except for food preparation area(3.4 pt.). Factors affecting hygienic practice attitude were age, occupation, and marriage term. Practice attitude was positively correlated with age (p<0.01). Full-time housewives had better practice attitude. Housewives with <5 and >26 years of marriage showed inferior practice attitude (p<0.05). In addition, food purchasing behaviors were strongly related to hygienic practice attitude. Housewives gathering hygiene information from mass media maintained a significantly higher practice attitude (p<0.05), and so did the housewives focusing on 'nutrition' and 'freshness' when fish and frozen foods were purchased (p<0.05). In contrast, housewives focusing on cost had a significantly lower practice attitude (p<0.05). In conclusion, the level of hygienic practice attitude of housewives was fairly low and was affected by age, occupation status, marriage term and several aspects of purchasing behaviors. Therefore, it is extremely important to conduct training and education for housewives to improve their hygienic practice attitude and awareness of hygiene.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.285-295
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• 2010

The purpose of this study was to compare the awareness of dietary patterns and health of full-time and employed housewives. The investigation gathered information on general characteristics, dietary lifestyle, nutritional status, and health by questionnaire as well as anthropometric measurements. The subjects included housewives living in Seoul and Gyeonggi Province (86 full-time and 127 working housewives) during November 2009 to January 2010. The average age, height, and weight of the housewives were $45.8{\pm}7.6\;yr$, $161.0{\pm}8.4\;cm$, and $55.7{\pm}6.3\;kg$, respectively. The average monthly income of the households was 3 million to 5 million won (31.4% full-time and 37.0% working housewives), and their average food expense was 200,000 to 500,000 won (46.5% full-time and 48.1% working housewives). More than 90% of the studied homes were nuclear families and the most common number of children was 2 to 3 (79.1% full-time and 76.4% working housewives). The ratio of employed housewives who ate regular meals was 35.4%, but that of the full-time housewives was 48.2% (p<0.05). Of the working housewives, 7.1% never ate breakfast and the primary reason for skipping breakfast was 'busy in the morning' (61.1%). The type of food that the housewives preferred when eating out was Korean food, both for the full-time and employed housewives (76.0%). All the housewives overate calories and the full-time housewives ate more protein, fat, vitamin A, vitamin B1, vitamin B6, niacin, vitamin C, vitamin E, folic acid, and cholesterol than the employed housewives (p<0.05). Both the full-time and employed housewives were more satisfied with supper than with other meals. About 30.6% of the full-time and 33.9% of the working housewives had no interest in health, but answered that regular exercise was very important for health (33.3% full-time and 39.7% working housewives). In conclusion, working housewives have poor dietary habits and nutrient intakes, thus substantial measures to improve these problems are urgently needed.